- My shop this week, for these ingredients,
compared to this time last year,
was over a third more, in ingredients.
It's nuts.
This better tastes good.
(triumphant music)
Hello everybody.
It's Barry here.
Hope you are well, wherever you are in the world.
This (explosion booms)
is the Chicken Big Mac.
It's something that's come out recently in the UK
and I think, in other countries too
and as I sometimes do the school run,
there's a big poster, summoning me in,
with the plump, wholesome goodness.
I'm not just talking about me,
the Chicken Big Mac.
It's a little bit weird for me,
I was watching the rugby round a friend's house
the other day, and he said
"Do you want some food, mate?
I'm gonna get a Chicken Big Mac."
He got one.
And I said,
"I just don't like the concept of it."
And I watched him eat it, my mate, Gary.
And thank you to my friend, Tim,
for suggesting this video, by the way.
So Gary's eating it
and I'm watching him and it's slipping and sliding
and a lot of the reviews are saying,
it's just like, it's okay.
It's like a chicken patty inside a Big Mac. That's it.
The beef is replaced by the chicken.
When you go into McDonald's now,
you can hack the burgers and all that stuff.
You can have like a quadro burger
and stick, you know, strawberry jam.
Maybe not, don't go porridge-y with burgers and stuff
but you can do that
and people, apparently they found
that was what a lot of people were doing,
so hence the Chicken Big Mac.
But I looked at it,
I thought, "Did you like that mate?"
And he was like, "Yeah, it was okay."
And Bobbit loves his food.
I dunno why I'm talking about this so much,
last night, I literally went and bought two of them.
I put one in the fridge and one in the freezer
and Mrs. B was like, "Why did you do that?"
And I actually don't know why.
This is the frozen one.
The box is a little...
It still wants to fall apart with it frozen, look.
You've got (laughs) a kind of big chicken nugget-ish.
And this is the fridge one. (laughs)
I don't know why I bought two.
I can't even explain why I did that.
But it's just basically like a large chicken nugget.
Our fridge freezer stinks of Big Macs.
This is our inspiration today,
look, it looks so sorry for itself.
But gonna make it homemade.
The chicken is gonna be the challenge today.
I've never done it this style before.
It's not breaded.
It's like a big nugget.
And I think I've worked out how to do it.
My favourite way of having a burger
and that was the feedback Bobbit gave me,
the Big Mac sauce just wasn't really needed,
just mayo with a chargrilled chicken breast,
no fast food places generally do that anymore.
Does anyone know why?
I think it's like a preservation thing.
I'm not entirely sure.
But you know, a chicken breast like this.
(paper rustling)
(rolling pin tapping at high speed)
(grill sizzling)
Yeah. Ronald.
Griddle your chicken like that for me, please, mate,
and I'll be there every day.
That with mayo, lettuce, in a bun?
That's all I need.
Someone do it, please.
It would be amazing,
but I wanna try and make it as rounded
and almost patty-like, like a burger, as possible.
So what I've got here is some chicken that's been diced.
Diced chicken breast.
If you can get chicken mince, this would be even easier.
And I'm gonna season it slightly with pepper, salt.
Can I still do that now?
I mean, it was a bit hated on upon,
a couple of months ago,
but I like doing it.
And an egg.
This is hopefully,
I don't think I've ever done this on camera.
That's hopefully gonna help bond this together
and kind of make like a chicken that we can mould.
(button clicking)
If I turn the power on.
(blender whirring)
Ooh.
Oh, wow.
Yes, yes, yes.
Look at that texture.
Now that should be moldable chicken
and wash your hands.
This is a bowl of corn flour
or you could just use plain flour.
I've got some baking parchment
and what I'm gonna do.
Oh my gosh.
I'm going to try and make patties,
like little chicken discs.
And I know it looks a little bit like (laughs)
I'm making a weird chicken snowball,
but let's just go with it.
You see that? We can start to shape it
into our chicken disc.
So you could make a chicken quarter pounder if you want.
But this is my plan to replicate the chicken patty
and that has gone, bizarrely, way better than I thought.
You just sort of, this look, that's actual gunk.
Right? Look.
(paste plops)
All right. So that's nice and cleaned down,
we are now gonna put the patties in the freezer,
for at least 90 minutes, to firm up.
So in that time I'm gonna walk my pugs
and also mull over the fact
that my shop this week,
for these ingredients, compared to this time last year,
was over a third more, in ingredients.
It's nuts.
So if you do support me on Patreon,
thank you so much for helping me support the cost
of the ingredients, because this better taste good.
And as you can see, they really wanna be walked.
All right. It has been 90 minutes.
Lovely little dog walk, a little bit dim in here,
sorry about that.
And I'm not talking about me.
(bag snaps)
Classic dad joke.
Hopefully, the sound will show you how frozen it is.
(patties clack)
There we go.
But we're gonna cook them last, for a maximum freshness,
in an eggy batter,
which I've never done.
I'm excited to do.
We don't wanna do breadcrumbs, remember?
We can't do the grilled chicken,
which I really wish they did.
It would be so good.
Let's just remind ourselves.
So hopefully, by doing that in the freezer,
these perfectly rounded slabs of chicken patty
that is what we're going for.
It's not, I mean, you open things and you're like,
"Oh, it didn't like that in the photo."
It's the classic thing, right?
It's not just, McDonald's, other people.
In fact, everything does it.
You eat, you sell things with your eyes,
but what we got in ours
was more of like a confused, splatted chicken nugget
that's just being like, "Ooh, I'm in a Big Mac.
What am I doing here?"
Hopefully we can make it look something like that.
For the buns I have got these,
these are actually brioche ones,
but I couldn't find any other seeded ones there.
These are actually perfect, in a way.
We've got the nice seeded lid,
we've got the bottom bit here
and then we'll just use a second base,
trim a little bit off the top,
just to give us that middle bun section.
Yeah. So it's a little bit overkill.
I personally, if I wasn't doing a video
and the internet was like, "You should have done this."
I would just leave the bottom on like that.
But all I'm taking is a bread knife,
taking off the top like that
to give us a flat surface area,
to toast both sides, like this.
(bright music) (igniter clicking)
And that's our middle section.
So obviously we'll flip that over.
Just char it, okay. Do your best.
You could butter it if you want, I guess.
That'd be naughty.
Ah-ah-ho-Hot. There we go.
Ah! Just like that.
Yep. That's hot.
I got buns hun.
Now onto the sauce.
(phone ringing)
- [Voicemail] Welcome to the O2 messaging service.
- Need vinegar for the Big Mac sauce. (laughs)
Ah, so I'm just gonna go to the shops and buy some vinegar.
Brilliant.
- [French Narrator] One hour later.
- So for the Big Mac itself,
we do need a couple of discs of gherkin.
So we'll just get these done now
but there's actually a gherkin in the sauce.
In a way, given the fact that these chopped gherkins
have been soaked in vinegar,
did I really need to get the vinegar?
Yeah. These are actually swimming in vinegar.
I could've just used that.
(worktop bangs)
On the subject of the Big Mac sauce,
you can just buy a pre-made bottle,
or I don't mind just mixing ketchup, mayo,
little bit of onions and gherkins
and that does for me.
But last time I made this sauce,
somebody who used to work McDonald's was like,
"Yeah. That taste just like it."
I made it amazing.
Then I got the polar opposite of someone.
"I used to work as a manager in McDonald's in 2007
and the ratios are completely wrong."
Please don't be that guy.
Be better than that.
Thanks.
Translation: I don't really care.
Let's make that sauce then.
Onion powder, garlic powder, paprika, the vinegar,
which I didn't really need after all that.
Amazing trip to the shop though.
Some chopped onion.
Dollop of French mustard.
(sauce squelches) Oh, oh my God.
Maybe I should have shook that up.
Mayonnaise.
Equal parts ketchup.
And hopefully, by the power of Grayskull,
if we just mix this together.
Certainly got the colour right.
Well, apart from that other guy,
"No, that's completely wrong.
It should be blue."
Can't we just all get along folks?
So much negativity in the world.
(bright music)
Hello?
Have we got any vinegar?
- [Mrs. B] Did I put it in the cupboard above the oven?
- Maybe.
- [Mrs. B] I think I did.
- Ooh, amazing.
(shrink wrap crinkling)
Okay. So Big Mac out of the fridge.
The lettuce, as we can see.
Look, look, there's that chicken patty.
Look at that. Huh?
(Barry sighs)
But I just wanted to check something.
The lettuce is iceberg.
Iceberg, right ahead!
So yeah, iceberg lettuce, gonna chop that up.
If you look at the picture though,
it looks so plump and gorgeous.
Food stylist is actually a really fun job,
if any of you guys wanna do that.
It's kinda like art with food and you get to eat it.
Although, as we did it in a previous video,
some of it is super glue or screwed down pizza.
I've also noticed, not only are supermarkets more expensive,
some of the ingredients are quite hard
to get hold of at the moment,
and they didn't have,
they normally have a pack of American cheese.
So I've got here.
This is cheddar, but also Red Leicester cheese.
I wanted to make sure that I got the colour
as good as I could.
I'm thinking it's gonna be cheddar.
But then, if you look at it,
can you see that colour there?
That is the cheese.
It is more,
see that? More Red Leicester-y,
so that is what we're gonna go with.
So we're gonna make the batter now,
which is slightly flavoured.
So that's a mixture of plain flour
with some more corn flour
that we already put on the chicken patties.
Some more onion and garlic powder, pepper,
salt, mustard, there's one whole egg and water.
So that's gonna hopefully mingle all those fluids together
and ultimately, try and dissolve the flour and corn flour.
I really, really wish
that I'd put that in a deeper bowl now,
but we've gotta whisk it.
It is indeed, a whisk worth taking.
So we just want a nice, smooth consistent colour, which,
yeah. With a shallow dish like this? (laughs)
Yeah.
(whisk clicking at high speed)
That's pretty good. I'm happy with that.
Batter up.
You guys know much I love frying.
(lettuce tearing)
Don't need much lettuce at all.
I wanted to do this as last limit, minute, limit, as I could
because this kind tends to discolour.
(water blasts)
But even if, as I just wait for that oil to warm up,
this stops the discoloration of the lettuce, just slightly
by soaking it in water,
even for a couple of minutes, I'm gonna give it a go.
A man who used to work in McDonald's
let me know that in the comment section once before.
Don't be that guy.
So here is our chicken disc.
We are just gonna coat it in this batter.
Oh wow. That's clinging really, really well.
Here we go.
(oil hisses)
Whoo.
(oil sizzling) There we go.
That is what I'm seeing right now, huh?
But the great thing is we can push the colour
a little bit more, all the time,
whilst submerging that chicken,
to give it the maximum cooking time we can.
I was hoping for about five minutes and we're close to it.
Awesome.
I'm just so happy with that shape.
So we'll get that down. (gasps)
Turn it over.
Cheese on top to hopefully melt with that residual heat.
So we'll use the big Mac to help us.
We have got a bottom layer with lettuce, sauce,
the cheese first, then the chicken?
Okay. (sensual soul music)
I'll go for sauce first,
then some lettuce.
Ah, yeah.
The cheesy burger.
(exclaims) Oh my gosh. That's amazing!
Then it's the middle bun.
Okay. Nice.
Which has sauce on it.
Gherkins.
Looks like a few onions
and some more lettuce.
Another chicken burger on the top
which basically replicates that.
Oh my gosh. (laughs)
Now that is a Chicken Big Mac.
Let's see if this is any,
it's certainly quite imposing.
It smells really good too.
The finish on that chicken as well.
I'm really happy with that.
Do you know what?
This is gonna be horrible, but I'm gonna (crunches)
A bit slippery.
Yeah, it's a bit cold.
And the sauce has kind of just perished
and absorbed into the bread.
I don't recommend that.
Whereas this, look.
Ah, squeeze that sauce down.
What I need to, to be able to try and get.
I'm not gonna be able to get my mouth around that.
(grunts)
Oh my gosh.
I'm sorry friends that have had those
and not been that happy with it.
This is amazing.
It's like a McBed.
The buns are the pillows.
The patties is my mattress.
I'm bouncing up and down tender chick... That sounds wrong.
The chicken is so, it's cooked through.
The sauce. We've nailed it.
It is, actually the heat is coming out,
now we've bitten into it.
It's extremely messy, but my goodness.
Mm, that is just a wonderful thing.
So in summary,
and remember, this isn't a sponsored video.
If you can't be bothered to make one
and you're not a vegetarian or vegan,
you can go and try at one of these for yourself.
My friends said they would prefer mayo in it,
but I actually liked that tanginess of the Big Mac sauce.
The dog walk I did, whilst we set the patties,
going to the shop to get vinegar,
which we already had in a jar of gherkins.
It's all me.
We put it into that, that love.
And that freshness, was blooming stonking.
So hope you enjoyed the video.
We've done a few Big Mac videos over the years,
including a Big Mac Wellington fairly recently.
So any video ideas you've got, do let me know down below.
Don't forget to subscribe if you're not already.
And if you are, make sure you have notifications turned on.
Follow me on social media
for all behind the scenes bits and bobs.
And if you're a patron, thanks so much for the support,
you're helping me pay for the chicken.
So from the Chicken Big Macs
and the random one in my freezer,
my two pugs that are now really tired
and this lettuce,
thanks for watching.
(Big Mac thuds)
♪ Got all the notes, baby like a treble clef ♪
♪ Cooking up this song like the Naked Chef ♪
♪ I know what you're thinking ♪
♪ British guy, drinking tea ♪
♪ But I'm gangster British, baby ♪
♪ I prefer chickpeas ♪
- [Mrs. B] In the cupboard above the oven?