- Hello everybody, I hope you're well.
Welcome to a new video.
(intense music)
Hello, sorry, I thought I'd just do a little bit
of role reversal there.
Get back in your spot.
Remember the phrase from "Dirty Dancing",
"I carried a watermelon,"?
Have you ever heard the phrase,
"I cooked a chicken in a watermelon?"
Well, I didn't, but it turns out it's a thing.
Over the last month or so in particular,
a lot of you have been sending me a link to this video.
You see that?
Someone's putting a chicken in a watermelon,
barbecue sauce, baking it, comes out,
and it's suppose to be the most moist, super chicken ever.
Super chicken!
But it turns out a fellow YouTuber called emmymadeinjapan
in 2017 did this very thing, more than barbecue sauce
as well, and Emmy, if you ever wanna do a collaboration,
a lot of people suggest we should do that.
I'll fly over to you if you want.
But I'm gonna put my own spin on it,
because apparently, we open up the watermelon.
I live in England, okay?
I've just been to the supermarket.
That, particularly for the end of summer,
you should get big watermelons at the end of summer,
that's the biggest one I can really, really get.
So, fingers crossed we'll make it fit in there,
but we're gonna get as much of the flesh out.
You leave a little bit anyway and that moisture
that it creates, and you cook it for hours,
will hopefully make the most tender chicken.
But we're gonna flavour it too.
I love how shiny this watermelon is,
mwa ha ha, finally, we'll take over the world!
So, we need to, I'm gonna probably dry it for safety.
I'm gonna take off, apparently the topish half.
This now feels a little bit like,
is it "Kingpin", the 10 pin bowling film?
Have you ever been 10 pin bowling?
In the UK, I remember I used to be in the Crocodile Club
years ago, and we used to go 10 pin bowling
and someone would turn up with their own ball,
and they'd have this little bag thing, they shine it up.
And I'm actually gonna use this tea towel
as a sort of way to try and stop it moving a little bit.
I don't know if that's gonna help at all.
No, (laughing) maybe I'll cut downwards actually.
I think I'll cut downwards, yeah.
Going serrated, like a bread knife.
Okay, we're gonna have to get all of that watermelon out.
So you could use a melon baller, which if you don't know,
is a melon that plays basketball, you like that joke?
An ice cream scoop instead and try and spray yourself
(laughing) if you can, in the eye.
(upbeat quirky music)
Ah, lush.
Right, let's come back to that in a minute.
Take that out, what we have there is come garlic cloves
and we have a Barry Lewis, yeah?
Barry, that's me!
Garlic rocker, so we're just gonna chop up some garlic.
(hums)
Boom.
Onion
halving it.
So we're gonna peel one end and leave it.
The other end, I've peeled and I'm gonna roughly chop it.
(chopping)
Chopped onion, half an onion, garlic, nice.
(crashing)
Oops. Sorry, my chicken's there, okay?
(laughing)
I'm not gonna show you one scene in a minute,
but we'll come on to that.
Look, here we go, we got a little pot down here.
So ramekin, some salt, I would really use
a mortar and pestle, but I think I've said this before,
I left it at my old house,
as we'd turned it into a garden ornament.
(laughing)
I think Phoebe wanted to borrow it for a project
to put like plants in it or something for school
and we just never washed it out and left it there.
So, this is some garlic granules, look at that.
Paprika.
I love paprika.
And some cumin.
Now the recipe that I was tagged in,
it had barbecue sauce in it, which is quite sweet
and I think the watermelon is gonna bring a sweetness
so hopefully this, with some of the other things
we're gonna add will make a really cool stock
out of it as well.
But my main point with this was that
we're just gonna use this as a little rub
to go on the chicken on the outside.
So there's me chicken,
and I don't want to show you that end today.
I mean, sometimes I have in the past,
but let's just say I've seen childbirth
and this is kind of the same.
But I've got some thyme and rosemary,
some really nice herbs here.
I'm gonna stick them into the chicken,
into it's bottom, okay?
Right up there.
You can season this as well if you want to,
and to be honest that looks a bit nicer
to show you now, so there we go.
And now I'm gonna take me onion bit half
and just wedge that in there
just to try and keep those herbs in whilst it cooks.
And now, I'm gonna get my little rub thing.
(hums)
And just work that into the chicken.
As I say, you can normally do this on the inside as well,
but I'm quite intrigued as to what
the watermelon's gonna do as well.
Obviously it's gonna make a stock inside there.
So, just a little rub.
So obviously the chicken juices are gonna
form with the rosemary, the thyme, the rub,
the onions and the extra onions and garlic
we chopped earlier in this watermelon.
I mean, that is if it fits.
I think it will.
Okay.
(laughs)
I've put it in upside down!
All right, get in.
(grunts)
Oh my gosh.
Right, that's in there.
(high pitched squishing)
(grunts)
(laughs) No!
This is really tricky.
It will stand up in there fine,
but I want it to lie down like it's in a watermelon sun bed.
Hmm..
(high pitched squishing)
It's like a Rubik's cube.
Come on.
(laughs)
Oh my gosh.
(laughs)
Right. I didn't wanna stop there.
I wanted to add more flavour.
Just let me wash my hands first.
Okay, so what I'm doing is taking a lemon.
You could put the lemon in there,
you get a little bit of lemon juice.
But I'm just gonna go for the peel.
And don't do what I did.
In fact, that was why I started
to do the onion and garlic first,
because I was gonna put that in there.
And now I've got to put it on top of my chicken,
and I'm hoping it'll find its way during cooking.
(soft jazz music)
Same with me garlic, nice.
My onion.
(laughs)
Get in there.
And last but not least, before we seal it in.
(lips smacking)
This is some white wine.
And that's actually really nice.
So I don't want to make it overly moist.
I think a lot of it will come from the watermelon anyway.
I don't know what I'm doing (laughs).
About a teaspoon, maybe slightly over that, going in there.
Just because that'll add some amazing flavour,
and the alcohol content will generally simmer off.
And it's gonna make our stock phenomenal.
Apart from the watermelon bit.
So there we go.
(laughs)
Before we put the lid on,
get a good look at that.
That is not something you see everyday.
I mean, maybe every other day.
Oh, I'd better pre-heat my oven, actually.
Now normally, that's a small chicken.
That would take about an hour and 20 minutes.
So I'm gonna go for the same temperature
that would normally cook at.
So apparently, that should take about five hours
in the oven but I'm probably gonna go for four
because that is a smaller chicken and
a small English watermelon.
Well, it's not from England, but it's just
I think they give us the worst ones.
It's like, yeah.
I've got my trusty old roasting tin here and
(grunts)
I'm gonna sit it in there.
Now, I'm a little bit worried,
a bit like the chicken gyro recipe we did recently
where we hacked it with the bamboo skewers.
Will it tip over?
I don't know.
So if it is going to, I'm gonna,
see, it's got a little bit of a lean,
I'm gonna put it against that edge.
Left my cupboard open, didn't I.
My bamboo skewers, I've soaked these in water
to hopefully prevent them from burning.
So the lid's going on.
(laughs)
This is weird, this is weird.
All we're gonna do is push that through.
Ha ha ha, and that is not coming off.
So, a couple of those all around the sides.
(upbeat organ music)
(laughs)
Looks like the worst birthday cake ever.
I'm worried it could boil over a little bit,
hence why we've gone for the roasting tray,
with that sort of recess in there.
If any of it starts to get too juicy,
I'll probably pour it out.
(laughs)
But that's it.
I'm waiting for my oven.
I'm excited.
Boston, are you excited?
Huh?
Show us your excited face.
Brilliant.
Let's just take a moment and realise
that there is actually a chicken inside that.
(laughs)
Okay, can I do this one handed?
Oh my gosh, this is heavy.
Oh my gosh, oh my gosh.
We can do it, we can do it.
Get in there.
Is it hitting the tops?
No, we're okay.
Wow.
(laughs)
Okay.
This is gonna take, I think, four hours.
I'll let you know in about two,
or if there's any other crazy updates.
Okay, see this is just under an hour in there.
The watermelon is starting to go
a teeny bit wrinkly,
like it's been in the water a bit too long.
But the thing that's getting me,
in particular with the fan over there
pushing it out,
the smell is phenomenal.
It's kind of like a caramelised sweet smell
but with the spices as well
and the herbs doing their thing.
I'm really really excited for it.
So, still a long way to go.
Mrs. Barry's gonna be home in about an hour and a half,
I'll try and capture her reaction with that smell
and it'll be ready a little bit just after that.
So let's see what she thinks.
I've got a bit distracted because Mrs. Barry
would normally be home from work about 40 minutes ago.
I'm thinking, okay, I'm gonna check the watermelon.
And it's pretty much ready.
Look at that!
Oh, no you can't.
Look at that.
(laughs)
It's squished right down.
I love it.
And there's a little bit of juice coming out the bottom.
I don't mind that.
Some sort of caramelization, or it could be burnt.
We'll find out.
Let's get it out.
Mrs. Barry's gonna wonder what the heck is going on
when she gets back.
I mean, to be fair, she does most days anyway.
(laughs)
Wow, look at that.
It's like some sort of weird green beetle.
(laughs)
Almost feels like a bit of aubergine.
It's actually gotten nice and burnt
and crispy on the side.
Oh, haha, hello chicken.
(laughs)
Well. It's certainly...
The juices are running clear.
That is extremely important in chicken.
(sniffs)
Oh, it is full.
(laughs)
It's like a little tongue, that thing,
sticking up like that.
It's just full of the flavour.
(sniffs)
Oh, that smells so good.
Oh my gosh.
I kind of don't want to take it out of this.
It's like its own little placenta or something.
But it's all those juices and flavours that are in there
that are going to help make my own custom gravy.
You wouldn't think it's watermelon anymore.
It's more like a designer carrier bag.
Oh, look at that.
Can you see all that juice coming out?
Oh, look.
(laughs)
Okay.
Wow.
I mean, I guess this is how you
drain off watermelon chicken.
Oh, it smells so good.
Wow.
So I'm gonna let that drain.
Then again, that's pretty good.
Sit it down on here.
Right way up, actually.
(foil crackles)
So I'm gonna leave that covered in foil
to rest for about 15, 20 minutes.
So we'll try and work on (laughs) our gravy.
With this thing.
I'm gonna get rid of the watermelon skinny bit.
I don't really want that.
Nah.
All this in here is watermelon juice.
It's like a natural chicken stock
with the juices and the fats,
the onions, the herbs, the garlic, the wine!
It does look like a little alligator
going through my roasting tin.
(laughs)
But it's all about in here.
(fire pops)
So I'm gonna warm this up.
It shouldn't take long to get hot anyway,
cause it already is straight from the oven.
I'm gonna shake in some flour.
(hums)
About two tablespoons, okay?
Just stir this through.
Oh, look at that, bubbling away.
So I'm now gonna break in a vegetable stock cube.
I was gonna use my own stock cube powder,
but I wanted to kind of let it be against commercial stuff,
and just see how the taste is.
Cause my other stuff that I made from scratch is amazing.
And I think it might just overdo it.
Just want to know what this is really like.
The other cool thing about making gravy in a pan like this
is where the watermelon was sat,
we're kind of scraping up all of that flavour as well.
Any sort of bits of chicken.
There's a bit of chicken there, for example.
All those sort of flavours and residues on the pan,
and it's cleaning it for us.
(gravy splashes)
Aww.
Flavour packed.
- [Mrs. Barry] Hello?
- All right?
- [Mrs. Barry] All right.
I smell something nice.
- You smell so nice?
I was about to say, how do you think the smell is?
- Nice.
- What you can smell, ah, this is still hot.
Don't worry, don't take it.
I need to learn, I need to learn.
Ow! Whoo.
That was watermelon. Right?
- Okay.
- I cooked chicken
- Yeah?
- In watermelon. Doesn't that smell good, like? (sniffs)
- It does smell really nice.
What's the purpose of it?
To keep it...
- Internet, innit?
- Okay.
- No, I don't know, it keeps it moist.
And the flavour, so far,
I've just made this gravy.
- [Mrs. Barry] Nice.
- I'm about to carve the chicken,
you want to taste some?
- Yes, just in time.
I'm starving.
(laughs)
- This is so tender.
Wow.
I've just carved this chicken up.
It is so tender.
The smell is phenomenal.
And I've got all my herbs and my onions and that
just hanging out as well.
Let's pour some gravy on it and taste it.
You want to try some, Bea?
- [Mrs. Barry] Yes.
- [Mr. Barry] Okay, so I'm just gonna place
one of the chicken breasts down here.
You might be able to see how tender this is.
I'm just gonna slice that.
That is so good.
And then, some of our gravy.
(laughs)
Oh my gosh.
That we made with it
out of the juices of the watermelon as well.
(laughs)
Before the pleasure, let's try a bit of this.
(chews)
Tastes a bit like an aubergine.
You taking the skin off?
- I am.
- Okay, Mrs. B's not a fan of the skin.
Smells really herby.
You can't tell that's watermelon, can you?
From the smell. (laughs)
Oh, I've done that thing that waiters do
when they come up you, "You enjoying your meal, sir",
and you're like "Mmmm", every time.
(chews)
- Oh.
[Mrs. Barry Moans]
[Barry Moans].
- It's actually got a... like a..
Not a....
It's got a taste to it.
- Well I've put loads of flavour and herbs in it.
- Mmm.
- You cannot taste the watermelon.
At all.
Because actually watermelon as a fruit is quite
- You can't.
But you can taste something.
It doesn't taste like chicken.
- It does to... everything tastes of chicken, Bet.
When you eat frog's legs,
it always tastes of chicken.
What does it taste of, then?
- I don't know.
Maybe it's the gravy.
- For me, it's just a super succulent moist chicken.
Loads of herbs in there.
We put some wine in there,
a bit of stock as well with the stock cubes
and garlic and onion.
- Nice.
- I love it.
- I like it.
- I really like that.
- Very nice, well done. - Yeah.
It's kind of like big canned chicken
turned up to 12.
Ever try the big canned chicken?
That was years ago.
- Yeah, what do you mean turned up to 12?
- It's like the dial at ten,
and then you take it up to 11 - Okay.
- But now we're taking it to 12.
- I get it.
Sorry.
(laughs)
- In conclusion, try this out.
It is the most moist, tender chicken.
But pimp it yourself.
Add the spices, the flavourings,
whatever you crave.
The watermelon just is like a device,
something that holds it.
It's just a holster for the flavour.
And I absolutely love this.
Give it a go.
Bye.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ So is moustache, goatee, maybe all three ♪
(upbeat music)
- It's like its own little placenta or something.