right this looks about ready the best
way to find out if your chickens ready
is to find the thickest part of the meat
usually it’s near a bone and you poke it
with a knife or a fork and if the juices
run clear there’s no pink no sign of any
blood whatsoever that’s how you know
your chicken is roasted if I was to cut
that out now all the juice would run out
of it and you’d have really dry chicken
we’re going to cover it with some foil
and a tea towel so it stays warm and you
leave it to rest before you carve it and
it will be the most juiciest delicious
chicken you’ve ever eaten I promise this
along with our stock that we’ve been
creating is going to make a special
gravy I’m going to put a stock cube in
this pot with all the vegetable
trimmings it gives me a little bit extra
flavor we’re going to put this roasting
tray on a medium heat don’t worry if it
looks a little bit burnt round the edges
all flavor I’m just going to mash it all
in start mixing it around these
vegetables are all soaked up the flavor
of the chicken the chickens soaked up
the flavor of the vegetables and the
gravy is going to take the flavor of the
chicken and the vegetables seis win-win
all around them I like a nice thick
gravy and sold in my family so I’m going
to put a tablespoon of flour this is
what’s going to make your gravy nice and
thick and rich so we’re going to cook
this for a minute or so this looks like
a Miss doesn’t it
don’t be fooled this is going to be the
bestest gravy you’ve ever had now
straight in with the stock they’ll worry
about draining it straining it no no
don’t worry it’s starting to thicken up
already look at that this is what it’s
all about for me you can’t have a roast
dinner of that good gravy and now you’re
probably thinking what’s this mad woman
on about its gravy or gravy the same now
this gravy has got every single element
of your roast in the gravy how bad is
that
we’re going to drain this off now
because obviously you don’t want chunks
of roasted vegetables or peelings on
your dinner back over the pot that we
did the stock in we don’t want to waste
this this is like liquid gold now we
need to leave this simmering on a nice
low heat until we’re ready to serve
let’s have a look at these carrots they
look great it’s cooked but it’s holding
the shape beef chicken has been resting
for 20 minutes let’s have a look I’m
going to pour that straight into the
gravy
me at home we just cut it and go so this
is how I do it you can just follow the
joints the bones are all there lined up
and if it’s cooked enough and rested
enough it will just come off anyway it
won’t be so difficult usually the kids
come in the kitchen and nickel.we I used
to do the same thing when I was little
so I let him get away with it and then
they usually have the wings while
they’re waiting on the breast of the
bird you’ll see the bone runs all the
way down so you want to go just to the
side of that it might look a bit of a
Miss but that’s what home cooking is all
about it doesn’t have to be all fancy
pants there we go and there’s one breast
everyone gets a bit of skin everyone
gets a bit chicken everyone’s
let’s play up I’ve got some frozen peas
chop them in some salted boiling water
for two minutes
straining for a cup of colander little
knob of butter on top if you like you
don’t have to and some match if you want
to know how to make for my perfect
version of a basic mash and lots of
other different types of mash as well
just click this link and you’ll find out
how the difference between breast and
leg meat if the breast is the white meat
the leg and the thigh and the wings
they’re a bit more darker but they tend
to have a lot more flavor nice dollop of
mash I think you’ll do a great job it
never fails you’ll make it all the time
your mother-in-law will finally love you
and everything will be right with the
world and they know well done your first
roast dinner told you you could do it
didn’t know if you liked this chicken
recipe check out my mate Erin you’ll
love him he was a trainee at fifteen
years ago like I was he’s done some
amazing Street food recipes using cheap
you click this link and subscribe
way to find out if your chickens ready
is to find the thickest part of the meat
usually it’s near a bone and you poke it
with a knife or a fork and if the juices
run clear there’s no pink no sign of any
blood whatsoever that’s how you know
your chicken is roasted if I was to cut
that out now all the juice would run out
of it and you’d have really dry chicken
we’re going to cover it with some foil
and a tea towel so it stays warm and you
leave it to rest before you carve it and
it will be the most juiciest delicious
chicken you’ve ever eaten I promise this
along with our stock that we’ve been
creating is going to make a special
gravy I’m going to put a stock cube in
this pot with all the vegetable
trimmings it gives me a little bit extra
flavor we’re going to put this roasting
tray on a medium heat don’t worry if it
looks a little bit burnt round the edges
all flavor I’m just going to mash it all
in start mixing it around these
vegetables are all soaked up the flavor
of the chicken the chickens soaked up
the flavor of the vegetables and the
gravy is going to take the flavor of the
chicken and the vegetables seis win-win
all around them I like a nice thick
gravy and sold in my family so I’m going
to put a tablespoon of flour this is
what’s going to make your gravy nice and
thick and rich so we’re going to cook
this for a minute or so this looks like
a Miss doesn’t it
don’t be fooled this is going to be the
bestest gravy you’ve ever had now
straight in with the stock they’ll worry
about draining it straining it no no
don’t worry it’s starting to thicken up
already look at that this is what it’s
all about for me you can’t have a roast
dinner of that good gravy and now you’re
probably thinking what’s this mad woman
on about its gravy or gravy the same now
this gravy has got every single element
of your roast in the gravy how bad is
that
we’re going to drain this off now
because obviously you don’t want chunks
of roasted vegetables or peelings on
your dinner back over the pot that we
did the stock in we don’t want to waste
this this is like liquid gold now we
need to leave this simmering on a nice
low heat until we’re ready to serve
let’s have a look at these carrots they
look great it’s cooked but it’s holding
the shape beef chicken has been resting
for 20 minutes let’s have a look I’m
going to pour that straight into the
gravy
me at home we just cut it and go so this
is how I do it you can just follow the
joints the bones are all there lined up
and if it’s cooked enough and rested
enough it will just come off anyway it
won’t be so difficult usually the kids
come in the kitchen and nickel.we I used
to do the same thing when I was little
so I let him get away with it and then
they usually have the wings while
they’re waiting on the breast of the
bird you’ll see the bone runs all the
way down so you want to go just to the
side of that it might look a bit of a
Miss but that’s what home cooking is all
about it doesn’t have to be all fancy
pants there we go and there’s one breast
everyone gets a bit of skin everyone
gets a bit chicken everyone’s
let’s play up I’ve got some frozen peas
chop them in some salted boiling water
for two minutes
straining for a cup of colander little
knob of butter on top if you like you
don’t have to and some match if you want
to know how to make for my perfect
version of a basic mash and lots of
other different types of mash as well
just click this link and you’ll find out
how the difference between breast and
leg meat if the breast is the white meat
the leg and the thigh and the wings
they’re a bit more darker but they tend
to have a lot more flavor nice dollop of
mash I think you’ll do a great job it
never fails you’ll make it all the time
your mother-in-law will finally love you
and everything will be right with the
world and they know well done your first
roast dinner told you you could do it
didn’t know if you liked this chicken
recipe check out my mate Erin you’ll
love him he was a trainee at fifteen
years ago like I was he’s done some
amazing Street food recipes using cheap
you click this link and subscribe
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