- Oh, ho ho ho ho ho! (dramatic music) Hello it's Barry. Welcome to the second video
in our roast dinner playlist. First one was the homemade roast beef with the Yorkshire puddings, the gravy and the horseradish sauce. Oh my gosh, it was so good, and you guys loved it too, and you're actually enjoying the playlist way more then I thought you would. There's always a nervousness
when I start something, I'm like, oh people are gonna hate it. But thank you so much for the feedback, so have a Barrathon
and watch the first one if you haven't already,
and we'll keep adding to the playlist. So today we are doing
roast chicken with gravy from the juices again as normal. We're also doing some amazing,
very naughty roast potatoes, some stuffing and some
vegetables just alongside. Now the whole aim of
this playlist if for me just to give you some sort of inspiration. There's so many ways you can
put your own twist on this, and you can mix and match
the things, the recipes, yo what's up? So just enjoy it, give me any feedback and let's get going. Carrots and cabbage, that's
the side I'm gonna have, obviously you can have anything you like. We've got our chicken, this
is a tray with all my chicken, so keeping that all together. We've got our stuffing,
and we've got our potatoes. Now a roast dinner is a methodical thing, once you get your timings
right it is so easy, and chicken is the one
meat that you cannot get away with rare or
medium, it must be well done. So it's gonna take up the
majority of our cooking time, so let's get cracking on that. So this is my chicken kit,
stock cube to help make the gravy later, we've got some herbs, lemon, onion and garlic, also
that will make sense in a bit. Just like the beef and all the other meats this chicken has been
left to room temperature for about half an hour
okay, so it's not cold. I quite enjoy doing that. So let's get it in the tray, this is gonna be clucking
amazing, food pun. And then touching raw
food so please consider what you're touching. Alright so here is our
chicken out of the pack, it's a free range, large two kilo chicken. So as I said it needs
to be cooked well done, there's no changing
temperatures, anything like that. There is a chart again, depending on the weight of the chicken. Because it's free range it's been treated a little bit better and
it's been fed nicer as well, so it should be a slightly nicer chicken. Now it would be foul play, wahey, for me to sort of tell you
exactly what to do with this. So many things you can
do like actually flavour, stuff flavour under the skin,
you know how you do turkey at Christmas dinner and stuff. But we're gonna actually
concentrate on the cavity, inside the chicken which actually helps make an incredibly stonking gravy. Alright, so I am taking the string out that was holding the legs
under the breast area here, just to open it up so we
can get access in this bit, this bit being the cavity,
this is your chance to put flavour in there, wahey. Oh and of course, one other
thing, the beef video, loads of you spotted that I eat string, I didn't realise that,
it was beef flavoured and actually a veggie option
so good spotting guys, let's try not to do that today. Oh, I've already had to wash my hands but this is a lemon if you didn't know, but lemon goes really well with chicken. In fact I did a Chinese style
lemon chicken on the channel which is phenomenal but we
don't want to overpower it. If you get too much citrus in there, it's kind of like (groans),
you'll never get rid of it. So we can take the skin off the lemon and just actually stick the cores in, and there's an amazing gadget for that. The first one is just a peeler. So you're just gonna
take the citrus layer, the outer coating if you
will, the crust of the lemon, maybe just half a lemon on there. So that's gonna give
it a nice, lemony zing as it cooks through and
not too much of the juice. This is how I get rid of the juice. (grunting) There's loads you can
do with the lemon juice. Don't have it straight like that, put it in a cake or something. Lemon drizzle. Alright, it's gonna take a little while so let's get this oven
pre-heated to 180c fan, 200c non-fan, about gas mark six. You see that, that's quite
a big old opening there. Onion, I've just peeled it. We're gonna take those
drained lemon stumps, the lemon peel which
will actually double up as really cool lemon
eyebrows I'm not touching it because we're touching the raw chicken. Two cloves of garlic, imagine
if you had garlic clothes, you wouldn't be very popular would yah? Well actually you'd keep vampires away. And right here we have some bay leaves, and this is some rosemary. Whenever I hear that name
rosemary I can always think of an elderly auntie that's like, oh come round my house
for some tea, rosemary. Love the smell of this. So we can shove that right in there, and as I say you can get right
under the skin if you want, a little mark there, you
can get right in there and load other things in there. Some people put stuffing in the chicken, we're doing that separately
because I feel it can sometimes catch, just my opinion. Now if you want it to look pretty you can tie those legs back together but I just kind of leave
it and keep it simple. Now we're just gonna do a little bit of coating on the outside. So wash your hands again to
get your coating ingredients, then get raw again, right. Okay so, we are gonna give
this bird a good old season. (bouncy music) Salt, I'm doing salt bae
oh my gosh, there we go. I'm only doing it in that
order because I've got to touch the raw food again. So I'm just getting a bit of butter, because obviously you do the butter, and then you do your salt,
you can do your salt bae. You're gonna be raw bae. What I like to do, it's like
you're going for a massage or something, just warm
it up in your hands and then just gonna smear
it all over the chicken. You don't need to to too harsh on it because this is what's
really gonna make it catch. And if it does catch,
which chicken can do often, we've got a little thing
with foil that we'll do later but we'll keep an eye on it alright. (bouncy music) (oven beeping) Oh, the oven is ready,
our bird is ready, rubbed, packed full of flavour, hands, oven. In it goes, we will keep
our eye on this massively but this is essentially
what sets the timing. It's going to take over 200 minutes. Sorry Homer, not 200 minutes,
this is not Lord of the Rings, we're not stretching it
out that much, 100 minutes, which is still ample time
to prep our other stuff. I've actually got two
ovens and I've never used this top one before so I
figured let's stick it up there because it's kind of
like eye level for me. I can actually see the chicken more, I'm there with you mate, come on. Alright, so whilst that is cooking away we can now start to prep our other things. So stuffing, the main basis of stuffing is basically bread crumbs
binded with flavour. So sage and onion, we've
got onions, we've got sage, we've got parsley and some butter. It's so simple, first thing
we've got to do though is whizzy whizzy, crust me it's easy. Only problem is I lent my
food processor to a friend for two days and I haven't had it back. It's okay, I have a blender. I've just realised it's
one of them high powered sort of smoothie makers,
imagine a bread crumb smoothie. That's what we're doing, I'm
sticking it in like that, and when you turn it upside down it probably gets stuffed in,
so I'm gonna have to rip. (bouncy music) Yeah, rip and keep it loose like that. Although even that, I don't know, let's try it, ah yeah look at that. (blender whizzing) And it's stuck. (laughs) Right long story short, I'm pretty much ripping up the bread,
making breadcrumbs myself by the time it blends
up so do get yourself a decent blender. Dave if I could have that back
it would be much appreciated. But one slice at a time, roughly
broken has worked for me. Oh crumbs! Three onions, we're gonna peel these, and I'm gonna do a jump cut now. Tadah, sorry about that
really bad jump cut, I've now got to slice them
in half so let's do another. Need to coarsely slice
your onions in half, there's a gadget for
that, it failed last time, pretty badly, whoops. I wanted to do my own one of these. That would be one of the
gadgets I'm gonna aim to try and do, there will
be more news on that soon. It's just quite scary for
me to launch a Kickstarter. What if I launch a
Kickstarter and I'm like yes we've raised 10 pounds. This has got a bendy
blade, this is the one that failed last time. Ah, oh no come on, I'm
just gonna keep going. There we go. Alright, that'll do,
now to soften these up we boil them. So here are the roughly chopped onions, they're going in there like so, boom. Bring this to a slow steady simmer and leave it in there for
about 15 minutes to soften up. That's already been 20 minutes, let's check in on our chicken. Loud noises are happening, oh yeah. You see that, not enough
juice in there yet, so what we'll do is we'll
baste it in a little bit. So we'll move on to potatoes. I'm being very naughty and using duck fat but typically you can just use vegetable or sunflower oil, so at
the stage where we use that just use a little bit of oil instead. It's just effectively
gonna coat the potatoes. Using the same peeler that
we used for the lemon, or maybe not, you might
have a selection of peelers, in fact I probably do. You just need to peel the potatoes, this is gonna take a long time so. (upbeat music) Alright that's one, let's, alright that was fun. So what you've got to do
next is say you've got a potato like this, a small potato it looks more like the size of an egg, but then you've got a big boy like this. You're probably gonna want
to halve, or even slice it into thirds so that they cook evenly. That's what I'm gonna do. Boom, and then you can
go around in circles where you end up with
these slices being smaller then the actual one you
wanted to achieve anyway, but you get the idea. Alright before we check in on our chicken, I kind of want that on a t-shirt, we have got over there,
some bubbling away onions as you know, let's drain them off. Wow it's green in colour, look at that, it's like Mountain Dew. I was just about to say
my plan was to maybe stick this in the with
the stock at the end. Boil the potatoes in the same water but then it would be very
starchy in this was well, and obviously we'll end up with bright green gravy, potentially. So fresh new bowl, just
let them sit and cool. Beyond the dense smokey
forest I can see a pug, pondering his life before me. Alright so we're gonna salt
this water up, oh yeah. And whilst the water is
cold we will add these potatoes to the pan. Right we're gonna bring this cold water with the potatoes in up to a boil. Once it hits the boil
we'll keep it simmering with the lid off for
maybe five to 10 minutes. To be honest we've done most of the work but we have forgotten to
check in on the chicken. And don't forget as frantic
as sometimes my videos are I do a proper write up on the website. Oh wow, lovely golden colour on there. Let's get you out a minute,
you hear that sizzle. Oh look all our flavouring
stayed in there, that smells insane. We've got some juices,
you see them running. ♪ Running, running, running ♪ ♪ Running in the pan no more ♪ Flavours from inside and
the juices from the chicken for our gravy later but we
can baste it a little bit. And by that all I'm doing
is I'm tilting the pan, scooping up the juices
and just drizzling it on, pouring it over, I love that glossy look. Remember if it catches too
much we can stick some foil loosely on top during baking,
but for me so far so good. Remember the total cooking time isn't it, we're gonna give it a
good 20-25 minute rest, and during that time the stuffing
takes that amount of time, we can make our gravy and time everything. It's gonna be great, I
wish I wasn't home alone. Whilst the potatoes are
cooking we've got a little bit of time to finish the stuffing prep. This is some sage which is
a lovely sort of woody herb, but also means someone who
is wise and intelligent. Obviously I get that
quite a lot, right Boston? He agreed. Sage off the stalk so just the leaves, and this is some fresh
parsley, about two tablespoons of each, I'm just gonna
muddle it together. (grunting) If you want to grunt when
you chop it's optional, but I find that street fighter
noises do sometimes help. (grunting) Maybe not. This is a 20 by 22 baking
dish, it'll be okay. Just lightly grease it, this is it, little bit of grease on it, butter. Onions that we drained earlier. Our herbs, salt, pepper, breadcrumbs. Why did I not put that into
the breadcrumbs, oh you donkey. And to add a little bit of naughtiness and also lubricate it a bit,
this is 75 grammes of butter. All I'm doing is using that warm butter to lift it, coat the
breadcrumbs, the flavouring, mix that seasoning round, grab the herbs. Grab your butter dish and
get the mixed stuffing and just gently push it in. And we're gonna sort of, I don't know, like kind of rake it along, no not rake, rake is the wrong word
because rake would kind of enforce it a bit, use a spoon,
don't use a garden rake. But what I'm gonna do is sort of gently sort of nurture, encourage. That is all you need to
do, just light and fluffy. If you compress it down
you'll end up with a flapjack. So that is just gonna
sit there whilst Boston gets any crumbs that I might
have left by the tripod. Potatoes are bubbling
away lovely, look at that. Oh yeah, steamy, steamy. We're just gonna let them
simmer for another five minutes. One of my favourite ways to cook chips is from Heston Blumenthal, you boil them, chill then fry, then fry. Effectively that's what
a good roast potato is, except it's just twice cooked
like most chips are actually. Where you boil it, you
get that nice soft centre and then you fry it for
that gorgeous crispy outside which the fat will give us, oh yes. Oh you gorgeous thing, there we go. Ah man, and all those
bits we're gonna scrub into our gravy as well, lush. You see that's, I've made
the mistake in the past with chicken with the lemon. So if we left too much juice in that lemon that would give us way more down here but it would be so
horrible, trust me guys. I must say you've got
a gorgeous suntan mate. Right back in, I won't
show you that step anymore, but I'll probably do it once more. So two or three times of basting, right. Alrighty folks that is a colander, and these are some drained potatoes. I'm gonna try and leave them in the pan, one might try and jump out, they're all gonna try and jump out, there you go, doesn't matter. Just shake them up in the
pan, be careful alright, this is a trick I learnt
from Jamie Oliver. It's cool but you can
sometimes go a bit aggressive and break your potatoes. You're just sort of fluffing
them up a little bit. Oh yeah, you see that, fluffage. So just like when we
made Yorkshire puddings the oil in there we got
nice and hot, like watery, that's what we're doing with the duck fat. But you can do that with the vegetable oil or the sunflower oil too,
just put it in your pan, enough for a coating so that you can roll your potatoes in it. Oh I need half the jar,
I'm just winging it. It doesn't matter if there's
a little bit too less, or too much. Shove it in the heat
that's already in there. Hark, I've always wanted to say that, I can hear the sound of oil bubbling. Fluffed potatoes, sit them in the oil, roll it round to fully coat the potato as much as you can. Alright, that's it, might not look like there's much goose fat still in there but once it warms up again, oh yeah. We are on the home straight,
the potatoes as they cook keep your eye on them
and just flip them evenly in that fat, should take
about 35 to 40 minutes. The chicken needs, as I say,
nearly half and hour to rest. I'm gonna give it another five minutes, then we most importantly need to check that it's cooked through. You can use a thermometer probe, boom, if you don't have one of
those we can just check that if the juices run
clear it's all good, and that's what we'll do. Yes, sorry I'm just
chicking out my chicken. Just like before we're
gonna transfer this out and make our gravy in here,
but we can take our time. Take the bird out, onto there. Much like the rapper 50
Cent there's a lemon scent of chicken in here and it's gorgeous. Now just like last time with the gravy this will be really
simple but because we got a few other things going
on like the stuffing, the potatoes and the
carrots we'll get it done and then we can warm it up in a jug. And I'm putting two low flames on the hob just to warm it up, and adding
in a tablespoon of flour. So just like before I'm
scraping that flour around, always feels like you're
kind of cleaning the pan, it's very strange. Now because I'm taking my time with it you could make the stock
already, it can be warmed up, but this is just cold
water, about 250-300 mils. And this is a chicken stock cube, this stock cube's starting
to dissolve, it's warming up, we're gonna let it bubble
for a couple of minutes, scraping as we go, it's gonna be great. And of course whilst you're
doing that, look at that. If you turn it over you're
starting to get colour. So keep it going, yep
you probably want to be turning those potatoes
every 15 minutes or so, but meanwhile look what's
happened here, so good. And remember if you want to
add a little bit more water you can just add some more
water in at this point, little thicker, some more
flour, or you can just sort of simmer it down a bit more. Okay I am ready to take that gravy and pour it through the sieve like before and of course the juices from the chicken that's just resting right
now, you can even add a little bit more to the
gravy once it's in here. I think just basically
whatever you do it's all good. Always thought at first that would make the gravy taste burnt
but no, no, no, no, no. So it's in the jug,
ready that we can warm it on the stove again, or in a microwave whenever we want. Alright 20 minutes to
go, stuffing is going in. I'm gonna put it actually,
because this oven's so hot for the potatoes on the bottom shelf. It will do it's thing and we
can char it a little later if we need too, it should be fine. Potatoes are still going, the last thing we need
to do is vegetables. In short I'm just
bringing a pan up to boil, we're gonna cook the carrots first, gonna take a little
longer then the cabbage, then the cabbage, and that will be it. So don't forget this video
is part of a playlist and we've done the beef one already. There is pork with crackling
and apple sauce coming up, and also lamb with mint sauce,
so popular here in the UK. The veggie one I'm gonna do
my own spin on a nut roast. A lot of you are like, can
you just not do a nut roast, I've never made one so
I really wanna do that with cauliflower cheese. Maybe do one video full
of desserts as well, like rice pudding, two
or three in one video, and that will be that
playlist tucked away. I'm boiling my carrots and
cabbage in the same pan because I like to live dangerously. The chicken is fully rested,
gonna be nice and tender, and check this out, these
potatoes I've taken them down and they're so golden and gorgeous. And we're just getting
a crust on that stuffing and it's time to serve. So here we go, straight out of the oven, nice toasted, the smell of that sage and onion stuffing is incredible. The potatoes are lovely,
gorgeous and charred, with nice soft middles. Gonna be red hot right
now, that's all good. Carrots and cabbage. We've got our gravy in
a jug, and of course the full removed our
freshly rested chicken. Alright so excuse the mess I just had the potatoes here
just to take a quick picture of this for the thumbnail. So carving a chicken, I
always find the hardest, but bear with me, you can
get quite a lot out of it. But you've got all these
parts to the chicken and if you just cut through, naturally, you'll find the join of
the leg and you can just cut down where the bone ends,
right in the corner there. Boom, and you are left with
the whole leg, right in there. Boom, there's your legs. The wings themselves, they'll
just come off like that. There's not that much meat on a wing but I always think they're
quite popular aren't they, like hot sauce wings and that. There's like a bone
that runs down the top, it's quite a cool way to know
which part is your breast. So either side of that you
can make a little incision, just to help you separate it. There you go, you can take nice big chunks of the chicken off like this, you see. Same with this side, exactly the same. This is probably easier for
me being left handed actually you just, just got to get the angle right and it will just fall
off, how cool is that. Like I've said throughout
this entire playlist, a roast is a very, very personal thing. The veg just makes it look
so bland, it's just veg but we can make it fun,
I'll show you that. The stuffing, I'll just take
straight out of the pan, in there, and I'm just gonna
stick some chicken there. So we've got some nice sliced breast, you get some sort of, how to describe it, there's more sort of wetter
meat from a thigh and a leg. Just slightly different texture,
and I also quite like it with a little bit of skin on. So hey ho, bones out of all of that. We grab the good old
Nigella jug, look at that, coming out of the cows mouth, oh my gosh. Making a roast, I'm not
gonna lie is quite intense but you're normally not
filming it to be honest, especially solo. But I'm so excited for
this, let's just try a bit of the chicken, the smell
of it when it came out. Super good, super juicy you know. The stuffing, oh wow,
super sagey and herby, yeah the onion, I think it
needs to be slightly bigger like that, not completely finely diced. It gives it a little bit
of texture, really good. The gravy is soaking both of that. For me, the roast potatoes,
I want a good crunch, I'm gonna pick this one, let's
see if the mic picks it up. (loud crunching) Normally I just have a sandwich
or a giant sushi for lunch but I think today I'm
gonna push the boat out, that was delicious. As you know this playlist is just my way of sharing a kind of British
style roast with you. So some of you non-Brits I hope this has given you inspiration. Some of you guys that may
be British that are unsure of how to make a roast,
I hope you got some good tips from it, I'm no pro, I'm no expert. It's a very unique
thing, but I hope you get what you wanted from this video. Enough food puns too I
hope, see you next time. Bye, bye. ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Simon's moustache, goatee ♪ ♪ Maybe all three ♪
