Roast Chicken Dinner — Gravy, Mashed Potatoes, Peas

roast chicken with mashed potatoes peas and gravy it's one of the great meals of all time and I think I've got it down to a science I roast my chicken in a slightly unconventional way that among other benefits results in especially good gravy I want to thank Skillshare for sponsoring today's video Skillshare is an amazing website where you can find online courses and learn from experts real experts not just guys in their kitchen with a camera 25,000 classes to choose from for less than $10 a month and the first 500 of you who sign up using my referral link in the description will get a two-month trial of Skillshare for free in a 10 inch skillet I put a little olive oil and then an approximately 4 pound chicken you don't have to do this but I like scoring the legs three cuts straight down to the bone this makes for really thoroughly cooked Fall Apart crispy drumsticks then I grind on a ton of pepper enough for both the top and the bottom of the chicken same with the salt enough for the whole chicken then I smoosh all the oil and the seasoning around the entire chicken right there inside the pan if I've got it around I'll stick a piece of lemon a shallot and maybe some herbs inside and look because I did all that right inside the pan I only have to wash my hands once in the entire prep of this chicken now here's my big trick turn the heat on medium under that skillet while the oven preheats to 400 Fahrenheit I just cook the bottom of the chicken on the stove top for like a good 15 minutes I honestly don't know why everyone doesn't do this this solves the problem of the white meat always being done before the dark meat is the dark meat the thighs those are on the bottom getting blasted with heat right now also near the bottom is the super thick part of the breast that's always lagging it behind the rest of the white meat when you roast normally basically I leave it on here until it smells like the bottom is about to start burning then I just throw it in the oven the convection setting is great for roasting chicken if you have it once that's in I can work on the potatoes I start with about a pound of red potatoes the skins taste good and look pretty so there's no reason to take them off I just cut them into some smaller pieces that'll boil quicker then I do one big russet potato I like the texture and flavor combination of the two kinds of potatoes together but russet skins are gross in mashed potatoes baked or roasted those skins are great but boiled they have the texture of wet construction paper so that's why I peel this one then I cut it into a little bigger pieces than the red potatoes because the russet cooks quicker and I want them to be done at the same time fill up the pot with water and while it comes to a boil I peel and chop a ton of garlic I've tried all kinds of flavorings inside mashed potatoes I've found nothing that beats garlic chickens been in for about a half hour at this point so I'm gonna check it white meat is at 120 Fahrenheit forty degrees left to go at this point I put some garlic powder on the breast that tends to burn a bit if I put it on right at the beginning I also usually up the temperature a bit for this last stretch just to brown the skin the potatoes are done when you can really easily push a fork through them I'll go dump those in a colander in the sink and then in the same pot I'll melt some butter and then fry the garlic until it just starts to go golden then I'll put in maybe half a cup of milk and let that heat up potatoes go back in and I'll just cover this up and pull it off the heat for now after about 45 minutes in the oven this chicken is done I like to pull it when the white meat is 160 fahrenheit the internal temp will probably rise to 165 as it rests 165 is what you're supposed to hit for safety reasons if you need to be extra cautious maybe cook it a few degrees more than I did here look at that even color you get with convection heat alright to make gravy we got to get the chicken out of there I rest it on a plate rather than a cutting board you'll see why in a sec now check this out pre cooking the bottom of the chicken on the stove top also gives you this incredible layer of Fond with which to make gravy also roasting at such a high temperature it means that most of the juice that came out will have evaporated so there's no need to run this through a gravy separator that is basically straight fat with which we can make root to make our gravy you could use it all but that would make way more gravy than I usually need for this meal so I pour off like half of it and yes I'm gonna pour straight into my potatoes it'll taste amazing in there I'm basically using it in place of some of the butter you normally put in though that's not gonna stop me from also putting in a bunch of butter too I'll just cover that up and let the butter melt now I'm gonna turn the heat on medium under this pan and when it's sizzling I'll whisk in just enough flour to make a thick paste and cook that for a minute until I smell the flour going nutty then you can just put in water or carton stock but yeah I'd like to start with a little white wine for sweetness whisk that in and then whisk in some water too and the color at first will not be appetizing just give it some time as you simmer this for five or ten minutes the little brown bits floating around in there will dissolve and impart their color to the rest of the gravy here's the shallot from inside the chicken you can throw that in to flavor the gravy a little bit or you could cut it up into little bits and throw those in here's the lemon from inside the chicken if you don't like lemony gravy don't squeeze this in but sometimes I like it here's why I rest the chicken on a plate a plate is really good at collecting all the juices that'll come out of the bird as it rests and it makes it really easy to pour those back into the gravy where they belong all right potatoes I'll grind in a ton of pepper and some in the gravy while I'm at it and then start with one big pinch of salt in the potatoes then mash unconservative with the milk upfront so that if the texture is too stiff I can just add a little more milk at this stage you can't take it away mashers are not good at mixing so when it's all mashed up I'll switch to a rubber spatula to get everything evenly integrated and then I can test for seasoning now I'll just cover it and leave it on the warm setting gravy is looking perfect at this stage which means it's actually too thick because it'll thicken up a lot as it cools so I'll put in a little more water and hey more juice has come out of the chicken test for seasoning that is done unless you want to strain it to get the chunks out I like the chunks Peas I do four cups of frozen peas in a microwave-safe jug if you can get high-quality fresh peas great but I usually can't I just cover those in water and toss them in the microwave for a few minutes that's just enough time to carve the chicken first thing I do is tear the leg quarters off with my hands they are so well cooked with this method that they just pull right off like those grocery store rotisserie chickens then I cut the legs off the thighs rather than slicing the white meat off the bird I like to cut each breast off whole this is easier and you get a cleaner cut if you remove the bowing before roasting but honestly that's kind of tricky and these days I don't think it's really worth it then I just tear off whatever bits are still clinging to the carcass with my hands that'll be perfect for chicken pot pie later ooh there's the oyster mine take the breast cut off the wing also mine then with the breast off it's really easy to slice it up however you want it it also makes it possible to slice against the grain like this though that doesn't really matter with chicken like it does with steak when the water in the peas is boiling you're good to strain them then I put in a little butter and some salt and stir it around to let the butter melt now real quick I'm just gonna warm my plates in the residual heat of the oven just takes a minute those plates will actually reheat this chicken if it's gone cold while we rested and carved it Plus these sides that's easily enough chicken for four adults I think the gravy is mostly for the potatoes though I do like a little bit on the white meat too not that it needs it pre cooking the dark meat lets you cook that breast until it is just done so it is really juicy and check out this thigh it pulls apart like barbecue this right here is why I think peas are the best vegetable for this they hitchhike on a fork full of mashed potatoes Oh remember those scored legs look at all that extra surface area it's so well browned it's so well seasoned it also pulls apart like barbecue because the scoring allowed it to cook faster I love those let's see if I can get one fork with all four elements on it at once yes that sticky mash literally brings the whole dish together and look how glossy that gravy is that's from the chicken fat in the room it's a bit of work but that is just a totally killer Sunday supper now you may be thinking what about that technique where you roast the chicken breast side down for the first half won't that achieve the same goal of giving the dark meat the head start that it needs well I finally tried that the other day I'll show you what happened in a minute thanks again to Skillshare for sponsoring this video if you're like me you like to learn by doing you just want to watch a video of an expert doing it to get you started Skillshare is perfect for people like us perfectly organized concise courses for every skill imaginable skills that can help you advance your career your creativity your passions tons of cooking classes on there from basic knife skills on up I've been watching this amazing Indian cooking course by Shefali revela of all the world's major cuisine categories Indian food is probably my favorite I have botched it every time that I've tried it but she is giving me the confidence to give it another go her whole course is packed into just 45 minutes it's all killer no filler it's what I know you demand you can start learning a new skill with skill share today only the first 500 of you who sign up using my referral link in the description will get that free two-month trial if you don't want to remember how to spell my last name I totally understand the link is at the top of the description now here is what happened when I tried that very popular roasting the chicken breast side down method as documented on my Instagram stories short version it's a pretty good method but I think Mahina is way better it's real weird cousin breast side okay now I guess I try to brown the top no not great color and it's done I could quite slowly and not like a fast professional chef who's overlap so I feel very insecure about cooking on camera right now without fast forward it all tastes the same in the end yes it does so final verdict I don't know I haven't eaten it yet it was kind of harder to make than my method and the color is definitely not as good I'll say that it was good but your chicken is really really good and that was just good Oh

Channel: Adam Ragusea

Views: 1,853,350

Rating: 4.9115472 out of 5

Keywords: chicken, roast, gravy, peas, potatoes, mashed, mash, fond, sediment, oven, roasted, convection, bake, fat, roux, thicken, thickened, butter, garlic, lemon, lemony, sauce, pan, dark, meat, white, juice, juices, brown, browned, salt, pepper, russet, red, how to roast a chicken, how to make gravy, roast chicken, roasted chicken recipe, easy recipes, mashed potatoes, chicken recipe, how to cook, mashed potatoes recipe, potatoes recipes

Id: G8Q3BSF9-1U

Length: 10min 44sec (644 seconds)

Published: Thu Jun 06 2019

Reddit Comments

[u/[deleted]]

You can tell this guy has made this more than once.

[u/walktwomoons]

I've recently been practicing with steaks on cast iron but this looks next level in difficulty and preparation. Meal looks amazing.