Winter Chicken Recipes To Keep You Warm | Gordon Ramsay

now we all know you love chicken i do but we're gonna do it's a way that daddy used to eat it in paris okay now i'm gonna hold that up okay season inside please why is it yellow because it's a corn fed chicken obviously he's corn and if you eat lots of corn turn yellow turn yellow now what are those chickpeas chickpeas yeah a little taste first yeah we're gonna make them taste even better salt pepper in there as well please now chilies when you hear that noise is that made the seeds have come out that's right take off the tops we're gonna add the chilis to the chickpeas in and then zest the lemon in there please you love your zest i love my zest you're absolutely right a little glug of olive oil come on holes don't worry about your nails now come on baby you can do it now time you peed off all those wonderful little buds see so as we stuff the chicken with the fresh thyme the chickpeas become sort of fat and juicy from all that wonderful flavor chickpea stuffing done next we're going to make the herb butter to flavor the skin now what's that tarragon what's slightly vinegary yeah yeah a little bit anna cd yep so imagine that flavour going into the chicken that's going to be delicious now nice soft butter in with the tarragon is that lovely yeah now i want you gently to put your fingers through there and just so we get that butter under there but i need those small beautiful little hands ew what's wrong it's yucky come on holes nice well done i want you to get a nice handful of butter lift your hand up and push under good now see that there yeah you push it all the way down there and you let that slide and that's how you get all that wonderful yeah butter running down and the breasts stay nice and moist and like you yeah put all those chickpeas in there nice your hands have never been so dirty have they no here we go good and push down come on okay now place my lemon in there right take your garlic shall wash my hands no not yet we lay the garlic onto the tray now onto the garlic salt pepper make your skin nice and crispy and then i'm just going to drizzle some olive oil that will stop the butter from burning and look at that please open them door thank you there she goes beautiful good job thank you really good nice to see holly get our hands there do i i think we all agree for dessert it's an incredible but easy hazelnut meringue tower guaranteed to wow your mates start with the basic meringue separate four egg whites [Music] and whisk [Music] gradually add caster sugar [Music] until the mix forms stiff glossy peaks gently fold in ground and chopped hazelnuts a trick we use in the restaurants is to use the mix to stick baking sheets down which makes them easy to spread and stops the sheets blowing around [Music] top your meringues with more finely chopped hazelnuts and bake for 25 minutes and the trick to stop them cracking is to turn the oven off and let them cool inside for the filling melt dark chocolate in a bowl over simmering water and slightly cool whip the cream until it forms soft peaks and gently fold in three quarters of the melted chocolate until combined build your towel with alternate layers of chocolate cream and meringue [Music] finally drizzle over the remaining melted chocolate to decorate a simple yet luxurious dessert your friends will love but be warned they'll all want second helpings [Music] the chickens in the oven and the desserts sorted now for a big easy green salad so let's start off with one nice tablespoon dijon say a nice little squeeze of honey love honey good a little splash of aged balsamic and this is your favorite this one isn't it i just like the it has a nice sweetness but then it has a bitterness to it too nice next to virgin olive oil why do we have to use a whisk not just a spoon the purpose of using a whisk is so it can emulsify and more importantly you're bringing all the ingredients together taste it's so yummy that is delicious isn't it a good tip to loosen any vinaigrette and give it a lighter taste is add a spot of water now the juice of a lemon squeeze the lemon in nice now use some butter lettuce start placing the salad around the outside this one is a la la rosso okay so we'll put that one on the inside we're sort of making a nice flower and you put your heart in it's just like a there that's exactly what i'm trying to do a nice beautiful flower now from there you crisscross your avocado what does crisscrossing do instead of just exciting i'll show you now you put your spoon in there and look that's so cool got all these nice little bits i want you to sprinkle those little bits in here i'm telling you that first dinner you cook for your boyfriend it's going to be extraordinary that romantic dinner the roast chicken the beautiful salad okay yeah to the way your father taught you and how nice will that be all three of us sat down eating at the same time very nice are you gonna do that with megan all of you all of you and i'd grab the chicken okay now look at this beauty that looks amazing doesn't it right so a little bit squeeze all that garlic down see how soft and beautiful it is smells amazing the lemon that we stuffed inside the chicken roasted what we do now is just squeeze all that through look at that nice garlic puree i'll tip all my chickpeas in there from there some of your vinegar in now you crush them and because they're still nice and hot they absorb all that wonderful garlic and lemon puree the rich delicious creamy vinaigrette the chilis i can guarantee you young lady that they are the best the finest the most delicious chickpeas you've ever tasted [Music] go on then it's yummy right in now little drizzle extra virgin olive oil over them beautifully done [Music] on chickpeas and that is a roast chicken fit for a kingdom this looks really yummy this is my ultimate home-cooked french dinner first job my chicken frigge tilly would you mind helping daddy with the chicken fricassee please we're gonna start off with browning all the chicken off nicely pan on get that nice and hot what i want you to do for me first is to season the chicken with salt and pepper please thank you so that's on one side then we turn the chicken over so we season it on the other side salt good girl and pepper nice now this is almost like a chicken stew okay what's that there [Music] um time time good girl what's that one there that one's real that's right originally and because this is quite a rustic french dish we don't need to chop everything so you get the garlic and you just bash it like that now smell right so that's nice and hot put a tablespoon of olive oil in there a couple of gloves one two good girl put the chicken in and you lay away you got that nice and brown i'm getting good at this you are skin side down so we got the color on the skin now i just want you to cut the mushrooms in half the belly please okay these are chestnut mushrooms there are lots of different kinds of mushrooms out there there are lots and lots of different types of mushrooms which one's your favorite one of my favorites is the giro mushroom i like mushrooms that are a bit bigger than this and um some dinners with mum we cut out the middle put pesto and cheese in it and then we bake them ah so i want you to sprinkle the pancetta over the chicken please good girl nice mushrooms not yet because i'm gonna get some color on the chicken first okay and as that pancetta starts to cook down it puts a really nice flavor on the chicken yeah so we're sort of soaking everything okay all right garlic in please good girl just throw them in and i want you to sprinkle the mushrooms on top of that good girl and then there's the rosemary you can get your fingers like that and you pull it down you take it all off hold it put it down good girl so now you've got the nice little rosemary sprigs and we do the same with the thyme now the thyme flour is a little bit smaller what different flavors do they give so the thyme is a little bit sweeter okay and the rosemary a little bit more savoury which ones you like i like them both because they both get a nice smell don't they so bay leaf in i'd like you to put that rosemary and thyme in there please lovely sprinkle it over right i'd like you to stand back now because we're going to flambe this i do not want to get those little slippers caught on fire what are the names rampa and judy julia nice okay great ready yeah in with a brandy and then just tilt the pan gently [Music] whoa whoa how cool is that a magical like a cauldron all the cognac has been flambe so there's no raw alcohol anywhere so we've got a really nice deep rich flavor i'm going to add my chicken stock you know rampo likes that not my slipper rump for the dog ah rumple the dog well he likes chicken stock yes when he's a good boy he gets um he gets it in his um with his biscuit it's gone in like wow really quickly simmer and reduce the stock for around 10 minutes now we're gonna cook the most amazing potatoes soda potatoes are really simple to make and absolutely delicious start by slicing the potatoes into finger whipped pieces then parboil them for five to six minutes when you cook something like rosemary or thyme or basil does it slowly let off the flavor into the bottle very much so in a hot pan add a tablespoon of goose fat and saute the potatoes until they turn golden and add in shallots garlic rosemary and thyme that goes in over top that goose fat now is starting to fry the potatoes you just leave that sat there to complete my ultimate french dinner my version of a classic a glorious lavender creme caramel for dessert the first job is the lavender sugar you can buy this ready-made or simply add dried edible sprigs of lavender to caster sugar and store you can also try this trick with vanilla pods and cinnamon to bring new subtle flavors to sweets and bacon [Music] for the creme caramel melt plain caster sugar until it turns dark golden pour into ramekins sprinkle with lavender flowers and cool now to make a simple custard gently heat whole milk in a pan until steaming meanwhile whisk together egg vanilla seeds and lavender sugar until golden and fluffy then gradually pour the hot milk into the mix whisking continuously until the custard is smooth and creamy to set cook in a water bath or bamboo a good tip is to line a roasting tin with a cloth to stop the ramekins jiggling around pour your custard boiling water around the ramekins until halfway up the sides then cook in a preheated oven for around 30 minutes until set cool in the fridge then when you're ready to serve dip the ramekins in hot water to loosen the creme caramel [Music] ebola lavender clean caramel [Music] look at that chicken now so i'm just gonna turn the gas right down and put the lid on just like that but leave a little bit so it can net out some stuff so i can let out some steam that's right now what i'd like to do is to chop daddy some parsley crunch it up nicely tuck your fingers in and take your time [Music] now my hands have got lots of different flavors all those wonderful flavors you could almost be french sprinkle that on there good girl nice messy buckle nice now potatoes i can tell jack's gonna love this is he looks the nest doesn't it smells delicious look at that i could smell that even before you took the lid off let's kill my darling good job by the way thank you i can't wait for the others to try it i hope that i love it this is my ultimate french dinner chicken fricassee with sensational herbie sauteed potatoes and lavender creme caramel

Channel: Gordon Ramsay

Views: 1,473,800

Rating: 4.9545221 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay chicken, Gordon Ramsay roast chicken, Gordon Ramsay chicken recipes, Gordon Ramsay roast chicken recipes, Gordon Ramsay winter recipes, Gordon Ramsay chicken dishes, Gordon Ramsay stuffed roast chicken, Gordon Ramsay how to cook chicken, Gordon Ramsay easy chicken recipes, Gordon Ramsay winter chicken dishes

Id: isNqwzobpDE

Length: 16min 9sec (969 seconds)

Published: Thu Dec 03 2020