(groaning)
- A block of cheese goes in to the cavity.
I smelt like a loaf of bread spread in Marmite.
Right, where's the chicken?
Ugh.
It's been 85 years.
This is probably one of my favourite ever so far.
Well howdy doody dangly folks.
Hope you're doing well.
Welcome to my kitchen.
Today we are doing another Barry tries video,
the series in which I try recipes
from women and chefs, blogs, blah, blah, blah.
Put them to the test.
One of my favourite playlists actually to do,
and this one today is one I've been putting off
for quite a while, because if it works,
not only is it fairly grotesque,
it's potentially awesome as well.
I mean, it looks phenomenal.
Let me explain what's going on.
Today we're doing a recipe by Chef Club,
which is one of them top down things
and they make some crazy stuff sometimes.
But one of the things that always stands out for me,
whenever I see those videos,
they have this like fake effect wooden wallpaper.
I hope I'm not the only one that's spotted this.
And it sort of curves at the back of the wall.
And I'm just like, I've done a lot of wallpapering recently
I'm like, just get the right...
Just paste it.
But I think they kinda use it as like a napkin
because they must get mess everywhere,
especially when they're making the world's juiciest chicken.
Yes, because that's what I started out
to try and make today.
They kind of have the world's juiciest chicken
and then they take it up a notch by doing
this self saucing chicken fettuccine thing,
a whole in one pan with spaghetti and everything going on.
Spaghetti?
Well it's linguine so it's not a fettuccine is it?
Anyhow, the world's juiciest chicken.
It has the same theory.
You basically submerge the chicken
in a huge pool of flavoured butter.
And then you roast it.
The other one has got like peaches and potatoes under it,
whereas this one has got the pasta.
And it looks amazing.
You even shove a whole block of cheese up a chickens bum.
What's not to love?
Okay, so the first step we're actually gonna do
is take some of the pasta, the linguine.
I guess you could get away with spaghetti
or wherever you want really.
I mean at the video, at the end, they curd it all up.
It looks so bodged by the way.
I look so like, perfect.
It's like, no.
But at the end they curl all of this up,
and the pasta like comes out in one,
as if like it's restaurant served.
I don't think that's gonna happen,
but what I do need to do is add some water in here.
Come on.
Just enough to submerge it apparently.
Right, so this can just sit for the time being,
all innocent, not knowing it's gonna have
a whole buttery chicken submerged on top of it.
Look, we've had the flooring done as well, look.
The table and the fridge now in here
because we had to wait for that for the floor to come down.
My friend Ben Reece did that.
So Ben wanted a shout out.
All right Ben.
There you go, mate, there's your shout out.
If anyone in India, Australia, America, wherever,
wants some flooring done, give Ben a shout.
You just literally have to shout Ben
and he'll turn up.
He's amazing.
So this is where it's gonna get a little bit naughty.
So we've got some garlic here.
Oh wow, it pretty much exploded.
These ones are going in the chicken skin.
Got a load of fresh parsley,
just roughly chopped because it is gonna wilt anyway.
Well that actually smells quite nice.
Smell that, it smells like a garden.
Bit of ASMR there, opening a lid of sour cream.
This is a standard block of butter
that you'd get here in the UK, 250 grammes.
Or sticks, isn't it, in America.
But there we go.
It's left out overnight.
It's squidgy.
It's already at room temperature.
That's what I want because, well,
if you thought that was a lot of butter...
(laughing)
Ah!
Go on, oh it's falling.
Oh my gosh.
That is a lot of butter.
Some people who like their arteries
would probably say too much,
and I would have to agree with them,
but not only is this gonna help baste
and butter the chicken and submerge it,
it's like a mud bath for the chicken.
It's also gonna flavour...
All of this butter, it's not going anywhere,
it's gonna stay...
It's naughty.
So we've gotta get a little bit "Ghost" now.
Oh.
You know the scene from "Ghost"?
Oh my gosh.
Can you hear that?
Ssh, ssh, ssh.
(butter squelching)
(melodic music)
Alright.
So hopefully you can see that is
a massive bed for our chicken,
the chicken's gonna go in there
and then we're gonna actually close it over the top.
But we need to do something to the chicken first.
Alright, so the butter is over there.
I just washed my hands with warm water
and now it just generally feels like
I've moisturised my hands, which I never do,
in a garlicky butter.
And I think it would make a perfect homemade gift
for Mrs. Barry at Christmas,
because this is the weird thing.
There is gonna be a lot of that leftover.
Now this is another thing that I don't understand.
So underneath the skin here of a chicken, you can,
and this is what I'm gonna do.
Can you see that?
We are pushing the garlic clove in there,
like it's some sort of like bump.
There you go.
I love the fact that you can ram flavourings
and sometimes I put lemon in there
and thyme and herbs and just absolutely cram it.
But I've never understood the concept
of a whole piece of garlic.
I've seen that before.
'Cause someone's gonna get that, aren't they?
Someone's gonna have that on their plate.
It's just gonna go...
Mm.
All right, so the cavity, there.
If you do watch the video that I am trying to replicate,
you will see that they've shot that angle
about five different times.
I don't know how many times they've done that.
But ultimately a block of cheese goes into the cavity.
I've just noticed something, I've missed a step out.
I was like so why have I got two lots of cheese?
Because basically, into the cavity,
the cheese is gonna go into there.
And I've got two types.
I've got Grana Padano and Parmesan.
Grana Padano, remember I went over to Italy
and learned how that was made.
It was amazing.
Check out that video if you haven't seen it already.
But one of them, I think the Parmesan actually,
needs to have gone in here.
So I'm gonna grate that in.
And now my hand is going back in to this butter,
merge that through,
but I'm gonna try and keep one hand fairly clean.
Off camera Mrs. Barry said to me,
"Make sure you keep this kitchen tidy."
like, yep.
It's just the start.
Okay, so that's the cavity of the chicken,
and look, so it's...
(laughing)
It's like a doorstop going into a chicken.
I'm gonna try...
No.
And the really crazy thing is what happens is
once it bakes, it melts,
and they got this shot on that video.
It won't happen, it just comes out gooey.
They've completely hacked that.
But we found out by now, a lot of those videos do that
just basically to go oh my gosh,
you fall in love and you think you can do it.
And then you put a video on YouTube, like me,
what I'm doing right now and you're like oh.
But I think he'll still be all right.
So I think what I'll do is halve this block,
oh yeah, into two more mini doorstops, and...
My personal belief is this, rather than their video
where you open the chicken and it suddenly just goos out,
it's just gonna all form into that sauce at the bottom.
Right, you see that?
We're just gonna close that up, like so.
It doesn't say to put a skewer through it
to hold that in place,
but I'm thinking maybe the butter,
I'm gonna give him the benefit of the doubt,
is what's gonna hold it all back.
So here we go.
I'm grabbing the chicken, I'm tucking its legs in,
and I'm gonna push down.
Oh my gosh.
Okay.
And then apparently...
Needs to go lower.
Oh my gosh.
Apparently we completely cover the chicken in butter.
Come on.
If someone like knocks or comes in now in the house,
don't worry, it's not what it looks like.
There we go.
Just gonna hide the evidence, Carol Baskin style.
I'm gonna stick it in the fridge for 15 minutes.
Pretty much while I just preheat the oven.
It should normally bake in an hour.
So yeah.
So whilst that oven is preheating,
thank you for all my birthday wishes,
by the way, on the last video.
This is a brand of deodorant called Lynx,
which is also called Axe.
But they've done this thing, Lynx Africa,
which is the stereotypical Lynx smell
for 90s men on a night out in nightclubs
or early 2000s.
And they've mixed it...
I thought this was a joke but it's legitimate,
with Marmite or Vegemite, you know,
the spread, like yeast extract.
And you smell it, look, here we go.
I got a shower gel as well, right.
Can you smell that?
That stinks.
It absolutely...
Like if you like Marmite, you've gotta try it,
'cause I went to bed last night,
I had a shower with the shower gel
and it was like this ambiance of like...
I smelt like a loaf of bread spread in Marmite,
it was so weird.
And the other thing I got,
I actually adopted a turtle at Bristol Zoo.
So if any of you go to Bristol zoo,
you'll see a little plaque with my name on it.
Which is weird to think that
it'll probably outlive me anyway.
Alrighty then folks.
Remember this?
It's just sort of sat there going what's going on?
Well, you're about to have a big buttery chicken sat on you.
And there it is.
My hands are gonna get messy again.
It does say, which is quite disappointing,
it says half of the butter mix will be left
and you can use that for another recipe of your choice.
I mean, of course you can reuse it,
but it feels a bit of a waste doesn't it?
Right where's the chicken?
Oh my gosh.
Oh, there's nothing on it.
There's nothing.
Yeah, we're gonna bodge it, here we go.
I mean let's be honest, we baste a chicken normally,
but this is all just gonna run off isn't it?
And I've plugged the cavity almost like it's a nappy.
Okay.
All right, I think that is completely done.
We have hidden the evidence.
I just love how I've gone to all that effort
and in about five minutes in that oven
it's just gonna go...
It does smell amazing though.
In you go, my pretty.
Let's see what you look like
in about an hour and 15 minutes.
Whilst that is in there, they are right,
you do have about half of it left,
which unfortunately with it it's submerged in raw chicken,
you're going to have to hope that this works
so you can use it again.
So whilst that's in the oven,
I'm actually gonna go walk the dogs
and thinking about my life choices
whilst that potentially burns the house down.
Brilliant.
I stink of garlic.
Don't I, dogs?
I bloomin' stink.
Oh my gosh, we've just walked in.
That dog walk was half an hour,
so it's still got half an hour at least to bake,
and the smell...
I haven't actually looked at it yet.
The smell right now is like a chicken Kiev.
Oh my gosh.
I'm gonna show you, I'm gonna show you.
This is weird.
Wow.
There is some butter in there.
That is frying the pasta.
But smells insane.
Fair play.
Okay, so it's been just over an hour
and the smell in here, I don't care,
it smells so good.
When you're cooking garlic and you're the one eating it,
it's the best smell in the world.
If you just walk past someone,
like I did when I was walking the dogs, stinks.
Let's get it out.
It is bubbling like crazy.
I'm just wondering if this pasta's just like disintegrated.
Oh my gosh.
Wow.
Well there's my answer.
Look!
Can you see, I've got like a cape,
like a superhero cape of cheese.
That is really, really hot.
That's how hot it is.
It is bubbling like crazy.
Where's the pasta gone?
But it's all run off.
I mean there's residues of parsley on there.
I don't know if that's a little bit of cheese.
It's given it a lovely colour.
It's so good.
Did I tell you about the smell?
So what's supposed to happen is
you're supposed to slice it,
and there'll be cheese gooing out of it,
but I can't see....
No, it's already just poured out.
Look at that.
Oh look.
Oh no, it's still coming out a bit.
You see?
Look, there's our spaghetti.
We stir this all together.
I've gotta do this whilst it's still warm,
but apparently we stir all of this food
to make the naughtiest sauce in the world
with the chicken juices too.
And we carved the chicken up.
Let's do the sauce first.
Oh my gosh.
Okay, you ready for this?
This is so wrong, but I love...
You've got these like charred bits of pasta there.
Oh, look at that.
Apparently we stir it all together.
I don't wanna do it too much.
Oh look it's all joined together
like a big sheet of lasagna.
Alright, come on.
I've gotta say, that does look extremely greasy.
On the video it was way more creamy.
So what I think I'm gonna do,
I think I'll let it cool and see what the butter does,
and see if that makes it any creamier.
Okay so I have been playing with this nonstop,
and it's kind of like a...
It's kinda like cooked chicken and cheese together,
like a slightly with different coloured layer there.
And as I'm stirring it it is kind of falling apart anyway.
There's a few steel bits together like that.
But if I lift them, as I let them hold like that,
over time gravity, and if I hook something in there,
it does eventually break apart.
So I'm having to do this a little bit.
I just don't know what to do about this,
'cause that's just pure fat and butter and grease,
and I don't need...
This looks really good.
Oh my gosh.
Look at that.
I've just taken a bit of thigh off like that.
Look how tender and moist that chicken is.
That is amazing.
I always find that though.
No matter how much you flavour chicken,
it still tastes of chicken.
Bloomin' moist though.
(upbeat music)
I'm just like carving it up.
There it is.
That aint going nowhere.
Actually, shall I?
No.
Chicken's gone down, nice selection of cooked
with the skin on and a little bit of breast as well.
Now, the pasta.
We're gonna just grab a big old pile of it.
Oh my gosh.
Shall we try and twist it like the pros do?
It's like a helicopter.
And then we layer it on.
I tell you what, that looks bloomin' awesome.
What I'm gonna do is get just a little bit of the butter,
and just dribble that on there.
But it's not butter, it's infused with so many things.
The cheese, the chicken stock itself,
the garlic, the parsley.
Speaking of parsley, we can apparently sprinkle
just a little bit of the fresh stuff on top like that.
Oh my gosh.
I'm gonna eat this now.
Mm.
That chicken is insanely moist.
Wow.
But it's all about this spaghetti.
I don't even know what that is,
if that's chicken, a lump of cold cheese, we've got...
I can see Parmesan granules on there.
I can see bits of garlic and parsley.
Dunno where that other clove went though.
That's how you eat it.
Oh my gosh.
This has surprised me.
I thought it was gonna fail epically.
I mean, it did fail in some ways
in that we couldn't cut it open,
the cheese goo'ed out.
It goo'ed out itself.
I don't know what's gonna go on with that butter there,
but that alone...
If that was a dish and I didn't see any of that,
that is so good.
Quite a lot of expensive ingredients.
Quite a lot of butter and cheese that has gone into it.
I'm gonna say you could remake it again.
I would actually remake this again.
This is probably one of my favourite ever so far.
The chicken is moist, the pasta has kind of got
this baked vibe to it as well,
almost like lasagna-esque.
And it's just so much flavour running through it.
That is truly stonking.
I feel like it's like that scene from "Titanic".
It's been 85 years.
What I'm finding is if you just give it
one roll in that glossy garlic butter just before serving,
it really amplifies that flavour.
If you've missed any other videos here
on the Barry Tries playlist, do check them out.
Have a Barra-thon, put on your sweatband.
If you've seen any cool recipes you'd like me to try,
do send them on your social media platform of choice,
including, if you try this recipe, send me a photo.
I love to see your attempts of any of the videos
I've done to date.
And don't forget to subscribe for regular videos
each week here on the platform.
And that's basically it.
I'm just gonna just keep rolling.
See you next time.
This is a good one.
Oh.
Like what even is that?
I mean, I don't know but I'm gonna eat it anyway.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns moustache goatee ♪
♪ Maybe all three ♪
- It looks like golden spaghetti.
- [Child] What is it?
- [Barry] I think that gold could be solid.
- Urgh.
- [Barry] Well it was nice earlier.
This is this good.
- Is this good, is it...
- [Barry] Yeah the pasta's amazing.
- It's all stuck.
- [Barry] That's just, it's now encased it its...
It's got entombed in a buttery...
- Oh wow.
- [Barry] Coffin.
- Wow.
- [Barry] It's good, right?
- Mm-hmm. - Yeah.
That's so buttery.
- [Barry] Well that's because there's
nearly a kilo of butter in there.
- That is so nice.