Hello lovely people. to keep. Let me show you
how to do a lovely roast chicken. In Italy,
when we do roast chicken, we do roast pot
or pot-roast, whatever you want to call it.
Full of herbs, everything.
But you can do exactly the same with a nice chicken.
And with a chicken you can feed quite a few people.
Let me show you what to do.
First of all, you need 2 cloves of garlic,
which you finally slice.
Any way you like it. Just make sure that they’re very,
very fine.
Ok. they’re not fine and finely chopped at the moment
because we're going to use rosemary. Just remove
all the needles. The soft one, which is the top,
you can actually leave it. And never chuck this away
because we need it.
Then you get some thyme. Straight, pull those
lovely noodles. Needles, no noodles, and then you keep it.
So also I done a few sage leaves.
Then cut them all together and make sure they’re quite thin.
Put a little pinch of salt.
Ok, once you're done all this, you put them in a bowl.
Don't want to waste anything,
Right.
Nice zest of
lemon.
The smell...
is incredible.
Right.
Little one on the side.
Half of this lemon... little pips.
Let's move it, then
Squeeze them all in.
And the other half as well.
But keep this too, because we're going to steal it.
We're going to use it. Right.
Butter, just keep some on the side.
Use your hands.
Now you mix everything up.
Little touch of salt again.
A touch of black pepper...
inside and off you going.
Ok, that's done.
Clean your hands properly.
Finger everything.
Let’s wash my hands now.
Now it comes to the chicken time.
You grab the chicken and slowly with your finger
try to go straight over the skin.
Now you can't really go right down
so use a spoon like Jamie do it.
There you go, straight down
Ok!
That is done.
Leave this one on the side.
Peel top of the carrots.
Cut them in half.
Here it goes.
Now you got some left.
So what do you do? Just put em inside.
By the way, these carrots, I already washed
and cleaned... and dried as well.
And there you can see I did not remove the skin of the carrots.
Now you need some potatoes.
Cut them in half. Fantastico.
Drizzle of nice olive oil.
Go, go...
go, gadget.
Season it.
Black pepper.
Gosh. Then mix all together.
Then you lie down
the carrots nicely.
Ok, you done and now what you've done....
you create the kind of
train rails where the trian goes choo, choo....
Because on top here you're going to lay
the chicken really, really good.
Okay.
Let me clean my hands again.
Let's put this one back again.
Again, turn around the chicken. Season again a little bit.
Squeeze a little bit of the lemon juice left.
Just put them inside.
You lift the chicken and you can see empty space.
So all this goodie will go straight inside.
Oh, yes.
All inside.
If there is any lemon left, just put them inside.
So you can imagine when slowly,
slowly, this chicken we roasted.
Do you remember the rest of the herbs?
Which, there’s hardly anything left?
So you bend it... you crush it almost.
Then just put inside.
Then you just skew.
Let me just clean my hands quickly.
So you knife this skew
and slowly
you grab it, get right through.
Well, the skin is
a start to slowly like this,
like this,
like this.
It go straight in.
right at the end.
Grab whatever you can.
Don't worry, it won't come out.
Fantastico.
Get the rest. The other skin
will cover those underneath
and let's put on top of this rail.
That was easy. Don't you think so?
Now we need here to put
half a glass of water and a glass of wine.
Make sure the wine is white.
If you don't have the wine, don't worry. Don't put.
Just put the water.
Or just put a little stock if you want to.
Now, remember that little bit of butter that was left
just move them on top.
A little bit of salt.
Little bit of black pepper on top.
Make sure you get a nice foil.
A thick one, not the rubbish one.
Ok.
And when you actually you put
the aluminum foil, don’t put the part of the shiny one
because your oven also cook from the barb
of the rings, it reflects and won’t cook inside.
So you turn the other way around. Just fold a little bit.
That's good.
Then you close it nice and you put them in the oven.
Temperature 190-200°C
and cook for about an hour and a half.
Now, 10 minutes before the time finish.
Also check now and again. Remove the foil
and let me get a little bit crispy on salt.
Oh, I'm cooking so good this one.
I'm going to cook in wood fire oven because it's much better.
The temperature is not too high and I can actually go
in and out to check it.
Right, shall we?
A proper roast chicken in wood fired oven.
Wow! Here it is.
My goodness me.
Wow. It broke a little bit but doesn’t matter.
Potato!
Such incredible flavour.
Look at those lovely carrots.
Wonderful. Full of flavour.
Potato.
Fantastic.
Rght.
Just using the fork.
So well-cooked. Incredible.
I will have a little bit of the breast.
Just a tiny bit.
Little bit of a carrot. Few potatoes. For starch.
And I wanta little bit of the wing as well.
I've got a lovely
sauce here. Just full of flavour.
Grab the fork.
Let’s taste the potato first.
Oh, my God.
That's so soft.
Mmm... that’s tasty!
Little bit of the breast full of herbs
with a bit of skin on.
I can taste every single herbs.
And these looks just perfect
with a little bit of a crispy skin. inside their cheeks.
Arrivederci.
Try to make it. It’s easy!
Love it.