so lovely people the lovely mega Marco
and Prince Harry are getting married and
as we all heard they got engaged over
making a roast dinner roast chicken and
it got me thinking about the ultimate
roast chicken recipe everyone knows how
to roast a chicken but I’ve got a method
that takes it up three notches are you
interested let’s do this royal style
let’s talk about the shopping chicken
this is a hundred day old chicken you’ll
easily serve six to eight people
beautifully slightly smaller this is a
label on glaze there’s been corn fed a
little bit you can see the color we’ve
got a little poof down here right
corn-fed again and then here we’ve got
an organic chicken delicious so the one
I’m going to do is a nice little label
on glaze first up finely chop some herbs
I’ve got some marjoram here parsley
basil seasoned with salt and pepper add
a nice couple of lugs of olive oil mix
it up the oil will help bring out all
the natural flavors and oils from the
herbs and then we’re gonna get our
chicken if you can get a dry plucked
chicken the skin is so crispy and it’s
delicious what I want to do is just run
my knife around the top of the legs and
score that skin like that and then just
pop that little ball joint paper at the
end of the chicken leg off and when it
cooks and roasts it just looks beautiful
put the chicken on its side and I want
this thigh meat to cook at the same rate
and speed if the breast meat so I’m
simply just gonna do three confident
slices down to the bone and it also
allows your flavored oil to get in there
with the breast I want you to be very
very careful here is the end of the skin
I want you to pull it towards you so you
don’t tear it and just get your finger
in between the skin and the bricks make
a little pouch and then I’ll use a
little spatula to get right down it
divide these herbs by half and again I
don’t want to tear that chicken skin
wonderful look at that just get two
slices of butter and I’ll Ram these down
the chicken breast so that’s gonna make
your chicken breast juicier than ever
it’s gonna make that skin crispier than
ever there’s one other trick that I’ve
got lemon now if I put a cold lemon in
there the hot air is not gonna get in
and it’s not gonna be kind of cooking
as even as I’d like it so we’ve got a
hot lemon that I’m gonna just stab and
this is basically a boiling hot citrus
time bomb now we’re gonna tie this bird
up take a little bit of our butchers
string get it in half put it just under
the legs like this take it up to these
little notches here and I’m gonna do a
little knot tighten it up go in between
the breast and the legs turn it over you
do another little knot and it’s just
keep it in shape and it means you get a
nice neat even cook with all the kind of
remnants of the oil and the herbs whoo
rub that all over the chicken and it’s
really a spectacular thing into a tray
we go a whole bulb of garlic two onions
cut those in half I’m gonna cook it at
225 degrees Celsius for one hour it’s
gonna be spectacular
[Music]
look look look at that you know it makes
sense good the string holds it all
together but you know that that chickens
done when you can pull the meat off the
bone and when the juices run nice and
brown if you look in here you can just
take skins off these lips of onions
we’re gonna have the best best gravy or
put this P on add just a heaped
tablespoon of flour just mush it all up
you don’t even need stock just top it up
with some water bring that to the boil
this of course is the time where you let
the chicken rest you finish your gravy
and that’s when you bring your salads or
your greens or your potatoes all
together so let’s sit out all of those
chunks mega flavor take a little ladle
and push it through that bring it back
up to the boil and you’re gonna have an
amazing gravy let’s look at our lovely
chicken see how crispy that skin is how
the herbs are trapped really really nice
let’s have a little carve up first up
run the knife around the back of the leg
and just click it and it would just fall
apart cut it across like that giving you
that beautiful drumstick and that
wonderful thigh meat there’s any little
juices that come out don’t be afraid
just to pour those back into your gravy
because it’s all flavor juices galore
when it comes of course to the breasts
let’s just take a nice little chunk here
you can see the herbs underneath you can
see the gorgeous crispy golden skin you
can see that the breast meat is juicy
juicy juicy that’s what it’s about guys
the smell at this point from the lemon
is phenomenal it’s fragranced the whole
of this amazing chicken this lovely
gravy over the top of the chicken like
this wonderful that’s got to surely get
the Royal Seal of Approval so that my
friends is a classic roast chicken to
savor and enjoy the gravy is amazing the
skin is crispy the herbs and that juicy
juicy meat enjoy happy roasting take
care [Music]
and Prince Harry are getting married and
as we all heard they got engaged over
making a roast dinner roast chicken and
it got me thinking about the ultimate
roast chicken recipe everyone knows how
to roast a chicken but I’ve got a method
that takes it up three notches are you
interested let’s do this royal style
let’s talk about the shopping chicken
this is a hundred day old chicken you’ll
easily serve six to eight people
beautifully slightly smaller this is a
label on glaze there’s been corn fed a
little bit you can see the color we’ve
got a little poof down here right
corn-fed again and then here we’ve got
an organic chicken delicious so the one
I’m going to do is a nice little label
on glaze first up finely chop some herbs
I’ve got some marjoram here parsley
basil seasoned with salt and pepper add
a nice couple of lugs of olive oil mix
it up the oil will help bring out all
the natural flavors and oils from the
herbs and then we’re gonna get our
chicken if you can get a dry plucked
chicken the skin is so crispy and it’s
delicious what I want to do is just run
my knife around the top of the legs and
score that skin like that and then just
pop that little ball joint paper at the
end of the chicken leg off and when it
cooks and roasts it just looks beautiful
put the chicken on its side and I want
this thigh meat to cook at the same rate
and speed if the breast meat so I’m
simply just gonna do three confident
slices down to the bone and it also
allows your flavored oil to get in there
with the breast I want you to be very
very careful here is the end of the skin
I want you to pull it towards you so you
don’t tear it and just get your finger
in between the skin and the bricks make
a little pouch and then I’ll use a
little spatula to get right down it
divide these herbs by half and again I
don’t want to tear that chicken skin
wonderful look at that just get two
slices of butter and I’ll Ram these down
the chicken breast so that’s gonna make
your chicken breast juicier than ever
it’s gonna make that skin crispier than
ever there’s one other trick that I’ve
got lemon now if I put a cold lemon in
there the hot air is not gonna get in
and it’s not gonna be kind of cooking
as even as I’d like it so we’ve got a
hot lemon that I’m gonna just stab and
this is basically a boiling hot citrus
time bomb now we’re gonna tie this bird
up take a little bit of our butchers
string get it in half put it just under
the legs like this take it up to these
little notches here and I’m gonna do a
little knot tighten it up go in between
the breast and the legs turn it over you
do another little knot and it’s just
keep it in shape and it means you get a
nice neat even cook with all the kind of
remnants of the oil and the herbs whoo
rub that all over the chicken and it’s
really a spectacular thing into a tray
we go a whole bulb of garlic two onions
cut those in half I’m gonna cook it at
225 degrees Celsius for one hour it’s
gonna be spectacular
[Music]
look look look at that you know it makes
sense good the string holds it all
together but you know that that chickens
done when you can pull the meat off the
bone and when the juices run nice and
brown if you look in here you can just
take skins off these lips of onions
we’re gonna have the best best gravy or
put this P on add just a heaped
tablespoon of flour just mush it all up
you don’t even need stock just top it up
with some water bring that to the boil
this of course is the time where you let
the chicken rest you finish your gravy
and that’s when you bring your salads or
your greens or your potatoes all
together so let’s sit out all of those
chunks mega flavor take a little ladle
and push it through that bring it back
up to the boil and you’re gonna have an
amazing gravy let’s look at our lovely
chicken see how crispy that skin is how
the herbs are trapped really really nice
let’s have a little carve up first up
run the knife around the back of the leg
and just click it and it would just fall
apart cut it across like that giving you
that beautiful drumstick and that
wonderful thigh meat there’s any little
juices that come out don’t be afraid
just to pour those back into your gravy
because it’s all flavor juices galore
when it comes of course to the breasts
let’s just take a nice little chunk here
you can see the herbs underneath you can
see the gorgeous crispy golden skin you
can see that the breast meat is juicy
juicy juicy that’s what it’s about guys
the smell at this point from the lemon
is phenomenal it’s fragranced the whole
of this amazing chicken this lovely
gravy over the top of the chicken like
this wonderful that’s got to surely get
the Royal Seal of Approval so that my
friends is a classic roast chicken to
savor and enjoy the gravy is amazing the
skin is crispy the herbs and that juicy
juicy meat enjoy happy roasting take
care [Music]
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