Right this looks about ready.
The best way to
find out if your chicken's ready
is to find the thickest part of the meat,
usually it's near a bone,
and you poke it with a knife or a fork
and if the juices run clear, there's no pink,
no sign of any blood whatsoever.
That's how you know your chicken
is roasted.
If i was to cut that out now all the juice would run out of it and
you'd have really dry chicken. We're going to cover it with some foil and a tea towel,
so it stays warm, and you leave it to rest.
before you carve it and it will be the most
juiciest,
delicious chicken you've ever eaten. I promise.
This, along with our stock
that we've been creating is going to make
a special gravy. I'm going to put a stock cube
in this pot with all the vegetable trimmings. It gives it a little bit extra flavour.
We're going to put this roasting tray on a medium heat.
Don't worry if it looks a little bit burnt around the edges, it's all
flavour.
And we're just going to mash it all in and start mixing it around.
These vegetables have all soaked up the flavour of the chicken,
the chicken's soaked up the flavour of the vegetables
and the gravy is going to take the flavour of the chicken and the vegetables.
So it's win win all round.
I like a nice thick
gravy and so do my family.
So I'm going to put a tablespoon of flour.
This is what's going to make your gravy nice and thick and rich.
So we're going to cook this for a minute or so. This looks like a mess doesn't it?
Don't be fooled.
This is going to be
the bestest gravy you've ever had.
Now straight in with the stock.
Don't worry about draining it, straining it, none of that,
don't worry.
It's starting to thicken up already look at that.
This is what it's all about.
For me you can't have a roast dinner without good gravy.
I know you're probably thinking what is this mad woman on about it's gravy, all gravy is the same,
no.
This gravy has got
every single element
of your roast
in the gravy.
How bad is that?
We're going to drain this off now because obviously you don't want chunks of
roasted vegetables or peelings on you dinner.
Back over the pot that we did
the stock in.
We don't want to waste this, this is like liquid gold.
Now we need to leave this
simmering
on a nice low heat
until we're ready to serve.
Let's have a look at these carrots. They look great.
It's cooked
but it's holding its shape.
Chicken's been resting for twenty minutes, let's have a look.
I'm going to pour that straight into the gravy.
Just a little extra touch. Give that a little mix. At home
we just cut it and go.
So this is how i do it.
You can just follow
the joints. The bones are all there lined up.
And if it's cooked enough and rested enough
it'll just
come off anyway. It won't
be so difficult.
Usually the kids come in the kitchen
and nick a wing. I used to do the same thing when I was little so I let them get away with it and then
they usually have the wings while they're waiting.
On the breast of the bird
you'll see
the bone runs all the way down
so you want to go just to the side of that.
It might look a bit of a mess but
that's what home cooking is all about. It doesn't have to be all fancy pants. There we go and there's
one breast.
Everyone gets a bit of skin,
Everyone get's a bit of chicken,
everyone's happy.
Let's plate up.
I've got some frozen peas.
Chucked them in some salted boiling water for two minutes.
Strain them through a colander.
Little nob of butter on top if you like, you don't have to and
some mash.
If you want to how to make my
perfect version of a basic mash and
lots of other different types
of mash as well
just click this link
and you'll find out how.
The difference between breast and leg meat is
the breast is the white meat, the leg
and the thigh and the wings they're a bit more
darker but they tend to have a lot more flavour.
and a nice dollop of
mash. I think you'll do a great job, it never fails. You'll make it all the time.
Your mother-in-law will
finally love you
and everything will be right with the world.
And there you go, well done. Your first roast dinner. I told you you could do it didn't I?
If you like this chicken recipe check out my mate Aaron, you'll love him.
He was a trainee chef at Fifteen
years ago like I was. He's done some amazing street food recipes
using chicken.
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