- This chicken looks like it's about
to prep for a Hollywood premiere.
The other day, I popped into a charity shop.
I love a charity shop,
and I think I stumbled upon a five pound bargain,
original air fryer.
- Bing. - Cheapo.
- Wow, like magic. (laughs)
This is a halogen oven
and it works very similar to an air fryer.
All the love happens in here, all right?
This one is quite pointless.
This is a stand for the lid.
(metal clatters)
(Barry laughs)
If you want, you can chuck it on the floor.
What I decided to do is to make
an entire roast chicken dinner in this thing.
I am sceptical.
It's powered by halogen, okay?
Under here is a really cool bulb thing,
and again, like an air fryer,
rather than a ring of fire,
you've got the halogen bulb
and a fan that's gonna (groans) around the heat.
It's by a brand called Your Kitchen Hero,
which I think potential name change of the channel.
Let's roast a chicken, but first, we gotta prep it.
All right, so we're gonna get a chicken going
and I wanna flavour it up.
Right here, we have got some
room temperature butter, and trust me,
that is a very accurate representation
of the temperature of this room right now.
So, we're gonna flavour it with some lemon.
I do love a bit of lemon in the chicken,
and we are gonna juice this in there as well,
and it might go towards the chicken's bottom.
About the juice of quarter of a lemon.
Salt.
Pepper.
Thyme.
So I'm gonna slather that on my chicken.
Just getting the chicken ready. (laughs)
Oh, yeah.
All right, so this is me basically
suntan lotioning a chicken.
This is the butter mix
and I am getting all over with this.
It's not the nicest step.
I appreciate some of you guys do not eat meat.
Like just imagine that you are going out
and you've got factor 50 on.
You wanna be coated, right?
Especially on a rainy day.
(dramatic music)
Wow.
In that goes.
All right, here we go.
180 C, apparently, for half an hour.
So, let's get it to 180 C.
It goes all the way down to thawing and washing.
How can it wash?
It's not got water in it.
That's like, what?
Oh, the red light's come on.
Is that on?
Imagine if it doesn't work after all this.
It's like, yeah, just gave it to charity shop
because it broke.
I know who you are.
We've all been there.
No, I've turned it on. (gasps)
It's broken.
This machine doesn't work.
Oh, oh my gosh!
It only works when the handle was down.
It's almost like a safety clip.
Look at this, it's like a dance floor.
This little thing here,
if I pop that up, look, it all goes off.
(sniffs) That smells like charity shop.
I'm so sorry.
I really don't wanna snap that.
This chicken looks like it's about
to prep for a Hollywood premiere.
We are giving a chicken a suntan,
but ultimately, as we'll go into now
whilst this chicken cooks,
this can apparently do some really cool stuff.
Need to chop your cauliflower?
There's a gadget for that,
and that is busting out some serious heat.
Anyhow, you can basically just hack your cauliflower off.
I mean, you could use a spoon.
Shh!
But anyhow, getting all my vegetables prepped.
(upbeat music)
I have got to say the colour is sensational.
It is busting out some mega mega heat,
as even this visually like. (sings)
But what we have got is down
at the bottom of the pan is all these crazy juices
and we're gonna make gravy with that,
and then bung the veg in.
(bell pinging)
This is where...
Check notes.
The lid stand comes in because this thing
is gonna be blooming hot.
I was like, why do I need a lid stand?
Now I know why.
Look at those juices coming off.
But there's still gonna be more
as we put it down into this roasting dish.
It came with the most unusual tongs I've ever seen.
It looks like one of those things
you get in an office with the balls on it.
Dong, dong, dong, dong.
So this is for literally getting in there like that,
and clasping your extremely hot rack,
your extremely hot rack,
your extremely hot rack.
Sounds wrong. (laughs)
Onto here.
So this looks really appetising.
Look at that.
Oh my gosh.
I'll just swill that around.
But of course, there's gonna be butter in there.
There's gonna be lemon juices.
There's gonna be the chicken juices.
And oh my gosh, oh my gosh.
I hate this thing, but it's doing all right.
Bit of a problem.
The stand.
(Barry groans)
That stand that it's sat on is really narrow
and it's still very hot.
This is the bigger one,
which would give us the capacity
to get our veg underneath.
Unfortunately the chicken, if it's on that,
it's going to be touching the halogen
and we are gonna get some seriously burnt chicken.
So we are gonna trust this thing
and shove the veg right in there,
and that is gonna become our custom platform.
And I'm all for that.
You guys know that I love a lazy gadget.
I'm not being, I'm just trying to cut corners.
I'm trying to save washing up.
If it can all happen in this vessel,
that's where I want it to be.
So we'll give it a little bit of pepper on there.
It's not gonna roast potatoes, but you can do that.
So we're kind of freestyling this now and I love it.
Oh, bloody hell.
- [Cam] That looks quite close to the top?
- It does, doesn't it?
What do you think?
Should we go?
That is really close, isn't it?
Wow.
Let's trust it and I'll let you know.
If I'm panicking,
which I predict is a very high chance,
then we'll rearrange.
We'll part the vegetables.
Same temperature.
It's a large chicken.
It's not working.
Oh, yeah.
I love how, out of everything,
this is the power switch.
It feels like, you know,
old school cartoon with the dynamite.
(dramatic music)
I think this is gonna burn. (laughs)
Cam just made a really good point.
There is no max fill line at all,
like we could just keep going.
It doesn't say any warnings on it.
It's nuts.
Little update, it ain't burning,
so we are gonna keep on rolling, baby.
It smells so good.
It's blistering, looking golden,
but we can push it further.
That is a large chicken
and it wants to be cooked.
Ooh!
Now, I don't wanna get into money side too much,
but at the moment, air fryers are all the fad,
and trust me, they have kind of won me over,
and a lot of you guys, but they're so expensive.
This is pretty much the same thing,
and like possibly up to a quarter of the price,
and the size of that dish.
You know, my air fryer's 40 quid,
I can fit a shoe in that and that's it.
Air fryers cost around about five English pence an hour.
An electric oven typically is around about
1 pound 20 an hour,
whereas a halogen oven slightly more than an air fryer,
but look at that capacity.
That is 18 pence an hour.
I want this to win me over
and I want to do more with it.
Oh, it's a lovely safety tip here
of do not remove the cooking racks with your bare hands.
(Barry groans)
But look at this, you've got like cookies,
treacle pudding, chips.
Spanish omelette, pasta bake, paella,
Caribbean chicken, casserole,
curry, cottage pie, beef stew.
I think basically anything that you can air fryer,
it's all the fad right now, and there's one out there
that potentially does the same thing.
Just go to your local charity shop and hound them.
That's when you got. (laughs)
I'm not saying it's gonna be five pound,
but you know, it's 40, 50 quid.
Get a digital one, have a little Google.
There's different brands available.
Wow.
Let's see what this turns out like.
It's nearly done.
I just like watching the light pop on and off, sorry.
I never thought when I was 18
I'd get excited about a halogen oven and a chicken.
Well, this is the dream.
Right, let's...
Oh my gosh, this thing is so hot.
Ow!
That is really badly designed.
I tried to just push that to get the handle up,
and I was like, that is insanely hot.
I don't know what to do.
- [Cam] Blow on it.
- That's helping, thank you.
Let's try.
No!
If I put my hand away from a vent. (pants)
All right.
Safety first.
I recommend an air fryer. (laughs)
Oh my goodness.
Look at that chicken.
We've sliced it up.
All the veg came out soaked
in those extra chicken juices all stirred through,
bonked on a plate, drenched in gravy.
Oh my word.
Here it is.
I love that the cauliflower is blistered.
Mm!
Oh, that is so tender.
I was really expecting it to be like bone dry
where it's just been obliterated
by this massive light in the sky.
Imagine living by that, AKA the sun.
I don't know.
It's debatable.
Amazing.
That has really blown my mind.
And even the vegetables,
the cauliflower wasn't dry either.
It's charred it, but the juices that were in there,
stirring it through, coated it super, super well.
Now, this is just an introduction for me.
Remember a couple of weeks ago,
I didn't know this existed,
and some of you guys are like,
"I've got this, it's amazing."
Literally that voice.
If you have got an idea for me to do
for a follow up for this, anything cool,
I mean, can you imagine the cake
that we can make in that?
It's just absolutely gigantic thing.
And based on this alone,
I think they're actually pretty darn awesome.
Let me know your suggestions.
Based on this chicken alone,
that is a five pound bargain.
See you next time.
This carrot feels a bit tough.
It is tough. (laughs)
That is.
Just between us,
maybe not promote the carrot side of this.
That is crunchy.