I just made this roasted chicken exactly as the chef and it came out so amazingly delicious. I made it for the next door neighbors who have been so good to my husband and I while I went through a very rough health crisis these past 8 months. I actually made two chickens in separate lasagna pans and we are eating one and the neighbors get the other. I can't wait until they dive into their share. Everything I've made of Chef JP's recipes has been fantastic. My family thinks I've become a gourmet chef. I just laugh and say, "Everything I know I got from TH-cam." 😆 Chef, Thank you so very much for sharing your wonderful recipes and showing us the methods. You have stepped up the offerings of many people for their families and friends all over the world. God bless you for making cooking fun and a thing of beauty.
Like many......I am a senior citizen getting my food from a food pantry in Philadelphia. This November they cut out $95 in food stamps money and the pantry was bare. I got 1 chicken, 2 onions, celery, paprika and thyme. So that food and your recipe really is Manna from heaven. Blessings to everyone during these difficult times.
I'm 71 divorced alone Etc. I used to cook a lot for my family and he's inspired me to actually try again to cook things I may even buy a chinois at some point LOL
My wife does not want to go to restaurants any more... she says "Please make me a Jean Pierre recipe!" I did the Chicken Bourguignon a few days ago for the first time. It was spectacular and so easy!
theBigMoose, Congratulations on your success making your wife a chicken dinner, that is so cool what you did for you loving wife , so I like to say thank you for doing that for her.🥰👩🏾🦲😍
@@baldnproud Mary that is so kind of you! I have retired 3 times so far... and my wife still works as a Prof at the local community college. I made her a deal after my retirement that I would take care of her the way she did me for more than 35 years. On the days she taught I would go out, get fresh ingredients and cook her a from scratch dinner... and clean up afterwards. Chef has helped me so much in this part of life's journey! My recipe box is now at 2 eight inch long boxes and headed for number 3!
@@theoldbigmoose WOW! You and your wife are two wonderful people, and beside every Great man there is a Great woman, it is a beautiful thing to cook from scratch I’ve been doing it ever since I’ve been an adult and now I’m a platinum senior citizen I’m proud of it.. I love hearing stories these true story like this, and it’s such an honor and a privilege I hear a great man talk about his magnificent wife so beautiful and brings tears to my eyes thank you so much, keep up the marvelous work because I know you’re will and bon appétit theBigMoose 🤣😂😅🤣😂😂😅😅😂🤣 I’m so proud of y’all , All this craziness in the world that’s been going on , it A breath of fresh air to read powerful comment and stories, this is a beautiful true excellent superb story about two wonderful people still in love! Thank you! 🥰👩🏾🦲😍 hallelujah
The best chef I’ve seen in my 50 years! Such an inspiring chef! Every time I want to quit this profession? It only takes watching his videos to refresh myself! Jean is a national treasure to me! ❤️
Chef, I want you to know how much I appreciate you sharing all your knowledge with us. I feel truly blessed to be part of this community. I made my first ever mushroom soup following your advice and it was fantastic.
I totally agree Benoit. I love it when my phone tells me another Chef Jean-Pierre recipe has been posted. That means I am going to be informed and entertained by the best Chef on TH-cam.
I just love this guy. I'm now cooking with more inspiration and I'm only by myself and I was doing nothing and just being bored. His energy makes me happy
i av not tried the mushroom soup yet , but i am busy eating the Classic Onyo soup this week for my dinners ... oooo it is sooooo good ... even with cheat stock !
My boyfriend and I always try to find something to watch like movies or tv shows but we always agree on your videos JP. Not only is it more entertaining than the junk the networks have to offer but we learn so much from your teaching. We find ourselves paraphrasing some of your catch phrases in all aspects of our daily lives. Thanks so much for making the decision to create such a fantastic show....keep on truckin' Chef!!!
Indeed . … Hello “friends” 😊 . .. ++ Better than what the lame stream mockingbird media has to offer, ….? Most definitely/ Chef Jean’s material is x100/200 fold better than anything the dumb dumb “programming” has to offer and better tasting food as a result . .. 😊 👩🍳 👍✌️
Greetings: alleluia amen 🙏: Enormous Hug 🤗, ❤️ Love, Be very, very, very safe , in thanksgiving, GOD BLess, and special intention, wishing you a wonderful afternoon, a blessed evening, a good night’s sleep 😴 and an incredible day ahead tomorrow.
Chef Jean I make your recipes all the time. My two boys aged five and eight always clean their plate. Love love LOVE your channel. You are a joy. Thank you sir. Love, from Scotland.
Chef..as one professional to another, I enjoy watching your videos. Even though I've been retired, and no longer cook professionally, I feel that I can always learn something. This is a great recipe for a intermediate skilled person to prepare. I myself plan to use it for a gathering that I'm having soon. Bravo, on a fine channel.
Ditto, also a retired professional. I knocked this out just now, for dinner with my brother in law's family. My wife, who couldn't wait, just ate both the wings. she declared them heavenly. And yeah, after all these years, it never occurred to me to cut out the backbone. Who needs it? But if you want it for stock, you may as well roast it, it's something you'd have to do anyway.
@@markcollins2666 God bless you and your family and loved ones May you feel more happiness then sadness in this life and if you faced sadness in your life that the rest is just good i know it is strange to read this from a stranger but i genuinely wish you wellness :)
@@ozwellespencer955, thank you! We live in a Third World SE Asian country, where even financial security doesn't spare you hardship, but we do well, on the whole.
I got home from work tonight and made this for my family. My kids did 90% of the prep work so yes, it is so easy a child can do it! It was amazing! No leftovers in sight!
Onyo is the foundation for 3/4 of everything JP cooks. Oh... and the emotional support butter, as well. :-) I'll be roasting a chicken this weekend. Thanks, JP!
Yes finally. I asked you last year if you could make this recipe. And as I expected, you are a man of your word. Thank for sharing this. Every Sunday I make this for my children. So next Sunday will be great. Can’t wait to prepare this. Much love ❤️ for you Chef JP.
In all the years watching cooking shows on TV, I have NEVER seen any chef cut the back out of a chicken, but it makes it SSSSOOOO much easier to cut the chicken into pieces. THANK YOU FOR SHOWING US THIS TRICK!! This is another reason why you are the BEST!
The process is called "spatchcock", or "spatchcocking" a chicken. A Google search will turn up a bazillion examples. I use it all the time for smoked or BBQ chicken on my Kamado.
Love you Chef! I just told my niece to tell her 10 year old daughter and aspiring young chef to watch your videos because she can learn a lot about cooking and about engaging with an audience in a fun and entertaining way while remaining authentic and natural. I love how you fill the time talking to us and you're great at eye contact with the camera too. Also, kudos to your crew who bring out even more of the fun with captions and sound effects and highlighting your guffaws in a fun way. If there's a video when you don't say "I forgot" I miss it!
Ok, this is the 3rd time I've made CJP's roasted spatchcock chicken. Its ALWAYS a hit....except this time I did something a little different! Before making it again, I thought how I could serve it differently this time...then it hit me. It is sooo delicious, why not turn it into a roasted chicken soup!! That's exactly what I did, and let me tell you (in the words of CJP) IT WAS AMAZING! In my prep for soup, the only things I did differently was after cutting the potatoes in 1/4" slices, I then quartered them into bite-sized pieces as well as the carrots and celery. I also rough chopped the garlic rather than kept them whole. After the roast came out of the oven, letting it rest, I transferred all of the vegetables from the roasting pan to a stock pot, then sliced the whole chicken into bite-size pieces and added it all to the pot. Then I added chicken stock (enough to cover everything), some bay leaves, salt and pepper to taste and simmered low and covered it for about 20 minutes. It was absolutely delicious and another hit with the family and have plenty of leftovers for later! Whenever I make a roasted chicken soup, from now on this is the way I'll be making it. Thank you Chef Jean Pierre!
I made this for my wife and me last night. It is amazing! (to quote a noted chef). It was easily the best roast chicken I have ever made, and I thought I had pretty much nailed the perfect recipe before. My wife thought my trip to the store to get fresh thyme and rosemary was a little much, but she changed her mind after we ate the chicken. I made a gravy out of the pan drippings and some of our own chicken broth that went very well with the chicken and vegetables. The chicken was very juicy, as advertised. I usually skip the breast meat, but I went back for more after my first helping. My wife's comment was, "You could never get something like this at a restaurant." I so enjoy Chef Jean-Pierre's instructive videos! This is the third dish I have made following his instructions, and they have all been spectacular! Thanks!
Well, Hello there Jean Pierre. On Sundays, my wife and I usually go out to one of our favorite French or Italian restaurants for dinner. Not this Sunday, however. After watching your video this week, I purchased a 4.5lb whole chicken; spatchcocked it just as you demonstrated; seasoned it with salt, pepper, garlic, and thyme; and threw it on the BBQ v. roasting in the oven. It came out beautiful! I paired with your potatoes fondant (my wife loved the cheese filing combo) and grilled asparagus. I highly recommend people try this at home. Delicious!!
So glad I came across your channel Jean-Pierre, your approach to cooking has just simplified things so much. You are the male equivalent of Julia Childs, very entertaining and knowledgeable.
As always, your videos are a pleasure to watch. We just bought our house and now that I have a real kitchen, I've been trying out a bunch of your recipes. Each one thus far has turned out amazing. Thank you so much!
I just recently found you on TH-cam and subscribed to your channel quickly. I'm the cook in my home. I'm 70 yrs. old. I wish I had found you years ago. I have made your meat loaf at least 3 times. Your "Flat Roast Chicken" is AMAZING. The bonus is that I had all kinds veg and potatoes and broth left over after initial serving and it makes AMAZING soup for days.
I absolutely adore this channel and this man. Such a great cook, and trust me roasting a chicken is not the easiest thing in the world (I am a butcher and I have roasted THOUSANDS of chickens, and roasting one that looks as tender and delicious as this one, while also having crispy skin, takes a long time to learn, unless you watch this one video...). Amazing.
Chef, I think it goes without saying that your cooking is unbelievable - holding truth at the core of what makes actual good food (and not these silly myths and tales). But what we love about your videos is you as a person; an established chef who can still make a joke about himself and shows respect, not condescending like many other professional chefs. Thank you and I wish you even more success as it's chefs like you who simply share the passion and love for food that make it a fun experience for everyone!
Thank you so much the the kind words! I appreciate the opportunity to share my experience with TH-cam. And it is comment like yours that make it all worthwhile !!!🙏🙏🙏
Thanks so much Chef! Of the myriad ways I've been told to roast a chicken, this makes the most sense...and is the easiest! Thanks again! It has truly been a blessing to find your channel.
There is an amazing chemistry in your personality… this chicken dish looks delicious and easy to make, and the way you cut the chicken is a lesson in itself… love you friend. Thanks 🙏🏻
I’ve barely found his channel a couple of weeks ago and now I’m addicted! I can’t wait to make this for my family. ALSO HE NEEDS TO PITCH THIS SHOW TO FOOD NETWORK. MY ALL TIME FAVORITE. If he was on it, would never leave the tv! Lol keep up the good work! Your amazing! God bless America, God bless you! 🙏🏼❤️👍😀
By far the best chef I have come across here on youtube and especially one with a great sense of humour! He is my top cooking teacher and I have a great time absorbing all that precious knowledge he freely offers to all. I have learned so much from him alone. Thank you for everything chef Jean...!
Beautiful!!! I love to roast chickens, but your suggestion with preparing it for display are outstanding. I also love the way you roast with a medley of vegetables underneath the back boneless chicken. Very nice demonstration Chef Jean-Pierre!!!
Somebody said it before….’he is the best thing to happen to theirtube!’ What a gift to us! Thank you so much for teaching us like you do. Much respect!! Look forward to these every notification
Chef does it again! The only cooking channel where you learn not only about the Maillard reaction but also the Mallard reaction. Chef demonstrates the Maillard reaction when he shows how to properly cook protein. Jack helps Chef demonstrate the Mallard reaction when he adds “quacks” when Chef talks about crap products.
I'm so excited. Another wonderful instruction from my favorite teacher! Friday dinner night - I've been waiting to roast a whole chicken. Thank you for another delicious meal to plan for. God Bless America! 💪😎🇺🇲
Okay, so I'm cooking this with you tonight in my home, Chef Jean-Pierre. I already caramelized my onions and I added some Bella mushrooms to mine and added radishes along with the red potatoes, celery and carrots. I only used the red potatoes though. I'm about to prep my chicken. I went to the farmers market here in Edmond, Oklahoma and got a organic fed young chicken about 6.5 lbs. I already preheated the oven to 375, oh 450, oops. glad I came back. I should have done another onion in. As big as mine was, I needed another one. I just wanted to watch you prep the chicken one more time and make sure I'm doing it right. This looks so good and so easy to do and only takes 45 minutes. I'm excited to eat some chicken and veggies tonight with you!
I've just made this... and it was absolutely divine!!! My son and I both had full plates. I made rice with it. Didn't had celery so I used broccoli. The best chicken I've ever made. I think your secret here - don't overcook and let the chicken rest after cooked. Thank you for sharing with a sense of humour. Normally I'm bored on line 2 while playing double speed :-). Eli from South Africa
What a beautiful way to serve chicken. Thank you so much, dear Chef-- again! I have learned so much from you in the past couple of years--and my family appreciates it, too. 😋😊 God bless! 🙏❤
Another great demo chef. I am 43 and been cooking for pleasure for 25 years but always learn something new when I watch your videos. Would love to cook for you one day!
I just need to say Chef Jean-Pierre is a master chef. I love him. Thank you so much for all the amazing instruction, tips, and tricks! My cooking game has stepped up exponentially as a result! Literally, a game changer in all aspects. It doesn't hurt that he is also funny as hell! I have a chicken in the oven right now!
My wife says I have to stop watching Chef Jean Pierre because I have gotten inspired and am cooking like a madman. Consequently she has gained weight and says its the Chef's fault! hahahahahaha I love this guy! Too bad he lives in Florida, he would be a great guy to hang out with!!!! Keep up the good videos and have a wonderful day.
WOW is the word,simply. Looks fabulous. Presented in such a simple yet in detailed way. Thanks for showing us how to cut a roasted chicken, step by step.
I made this recipe yesterday. Ive lost count of how many roast chicken dinners I have made in 30+ years. This was a game changer. Moist chicken, incredibly tasty veggies, and the sauce was one of the tastiest I have ever made. It must be down to the oynyons! Thanks chef JP.
That looks so Awesomely Droolingly Delicious Chef Jean-Pierre, I Love how you cut and layered the veggie base in the pan, also, spatchcocking is one of my most favorite methods to roast chicken, another magnifique ten thumbs up 😋❤
The first thing I do after clicking on your videos is to hit the Thumbs Up button because I already know I'm going to enjoy whatever it is you're making and your presentation of actually making it. Your videos are a bright spot in my day... Keep up the good work...
This method was so good chef.. i used my garden secateurs !.. and the roast veg and the leftovers made the most incredible soup !.. Im so glad i found your site.. Thank you maestro
Wow!! Chef I am always watching and learning! This chicken was the best one I’ve made so far! My husband has no idea how easy this meal was made but bragged to everyone!! Thank you, Thank you!! Please don’t stop showing us how to cook like a real chef! 👩🍳❤️
Making this one tonight... In the oven and geez it smells great!! Thank you Chef for your efforts to educate us on your art and the WHY behind it all!!
So love this guy! I don’t watch any other chefs as frequently as I do him! We’ve tried a few of his recipes and it was like eating in a five star restaurant!
I’ll never roast a chicken again without first spatchcocking it! A one-pan dish that makes juicy, delicious chicken and tender, flavourful vegetables. I served it with your stuffing. Thank you so much, Chef! 😘
I saw a chicken displayed in a flat package today and somehow it ended up in my cart. I roasted it following your recipe. Absolutely amazing! It was so moist, I had to run to my daughters house to feed her dog while the chicken rested after baking. It was moist, juicy, tender.. and done in under an hour! I made beans in my instant pot at the same time. I live alone so now have a beautiful chicken dinner to last me over the coming days. Thank you Chef!!
Love your recipes I am currently a Sous chef at a locally owned statehouse in texas called Refuge statehouse and bourbon bar and your recipes always keep me looking forward to cooking.
@@kollinbillingsley5371 yeah i am chef also since 23 years my channel is home made food i will make it soon professional also with nice editing and camera man :) and thank u soo much
I've been doing this for years with my turkey's, this last year I ordered half of my chickens cut in half from the farm. So much easier to defrost and cooks so much faster. Love the way JP does the vegetables underneath, which I do, but not to the extent JP does. I can see this is the way to go, I will be doing it this way from now on. Thanks again JP ! You're the best!
What a coincidence! I already had a spatchcocked chicken dry-brining in the fridge for dinner tonight. I'm going to roast it the JP way, on a bed of wonderful vegetables and serve with a nice sauce. (And don't worry Chef, I promise I'll make it look "delicate.")
I only figured out spatchcocking a chicken in the last decade I'm 70 years old. I tried to do it with the turkey and was quite unsuccessful because I didn't have the right Implements of spatchcocking LOL for a turkey
Thank you sooooo much for this one. Hubby diagnosed with CHF and limited to 700 (!) mg sodium per meal. Which means I am spending so much more time in the kitchen. After 7 months of stretching my culinary skills past my capabilities, I miss fast food. But this recipe is a godsend! Every thing in one pan, I control the salt, don’t have to cook veggies on the side and it looks so easy! The butcher at my favorite grocery store cut the chicken apart for me at no added cost! And we’ll have leftovers which means less cooking time tomorrow too😀.
Thank you Chef Jean-Pierre!! You are a super teacher. You are my new favorite cooking channel because it's like cooking class too!! I'll remember everything you say for 17yrs! You are funny too.
Chef, you read my mind, I was planning to request a recipe for roast chicken 🍗! Looks amazing and, don’t have to separately prepare the veggies, love it 😍!
That's a classic! I've never tried putting broth in with the veggies. My wife does the roasted chicken and doesn't usually spatchcock it, but on your advice I think I'll give it a try! I'm braising lamb shanks today, (believe it or not some of the better/more interesting cuts have been the best deals lately) I'm going to your website to see if you have your version, if not you have time to shoot a lamb shank video, I bought some extra to freeze so... Thanks again Chef JP!!
@@minkiuna Osso bucco means 'hollowed bone' which refers to the marrow-filled shin bone that the dish is made from. Traditionally this Milanese recipe was made using veal. Veal osso bucco is available at most butchers. If using veal instead of beef use chicken stock and white wine to complement its delicate flavour.
Followed the recipe exactly. It resulted in “The Perfectly Roasted Chicken” exactly as promised. Total time 1 hour 15 min including clean up. Thank you Chef.
Love this. I make this every week for my family. It’s a perfect, healthy one pan meal. The veggies come out perfect and the broth keeps the chicken moist from underneath but you still get crispy skin. A real winner! Thx again chef!!
"What am I saving that for? The dogs do not eat celery!" LOL Love your videos, Chef! I just added a whole baking chicken to my Groceries list for the week. Maybe I will make a video (not) when I follow your directions. :)
I picked up a 5lbs bird yesterday and am making it today. Just re-watched the video so it is fresh in my mind. I will let you know how I think it turned out later. :) Thank you, Chef. I hope it comes out as delicious as yours looks!
Great recipe! I have been wating for that one - as my chicken always came out too dry and now I know why. Many thanks! Will try out over the weekend. Just one general question: Doesn't it create a problem if the oven temperature is higher than the smoke point of olive oil? Or is it somehow protected because it is on the skin of the chicken? Thanks
Hi Chef Jean-Pierre! Your roast chicken recipe is excellent. Your tip of browning the onions FIRST-prior to roasting the chicken - really makes a difference in the presentation and taste! Thanks 😀♥️
Perfect end result, Chef! Also, the method of separating the leg from the thigh is new to me. Lift the leg straight up and down, and that join is in EXACTLY the right place. Merci!
Morning Chef Jean-Pierre, that chicken looks so delicious and the bed of vegetables it was cooking on, just the job! This is a good way of eating healthy. Not any fat and the vegetables is almost just steamed and flavoured with the juices of the chicken. I do have chicken scissors which can be put to good use, I have long wanted to do this dish, now I have more confidence to do so. Your method is easy to follow, we always buy chicken breasts as a whole chicken is too much, but this is excellent I can use the leftover white meat for a toasted sandwich, another meal on it's own. Have a wonderful stress free day filled with joy. Go well until next time. 👍❤
I just made this roasted chicken exactly as the chef and it came out so amazingly delicious. I made it for the next door neighbors who have been so good to my husband and I while I went through a very rough health crisis these past 8 months. I actually made two chickens in separate lasagna pans and we are eating one and the neighbors get the other. I can't wait until they dive into their share. Everything I've made of Chef JP's recipes has been fantastic. My family thinks I've become a gourmet chef. I just laugh and say, "Everything I know I got from TH-cam." 😆 Chef, Thank you so very much for sharing your wonderful recipes and showing us the methods. You have stepped up the offerings of many people for their families and friends all over the world. God bless you for making cooking fun and a thing of beauty.
Thank you so much! and God bless you as well! 😀💗
I teared up a bit😿👍
Beautifully said! I totally agree
Like many......I am a senior citizen getting my food from a food pantry in Philadelphia. This November they cut out $95 in food stamps money and the pantry was bare. I got 1 chicken, 2 onions, celery, paprika and thyme. So that food and your recipe really is Manna from heaven. Blessings to everyone during these difficult times.
@@donnabittner69 Thank you Donna, that is very kind of you to say. I do appreciate your thoughts. ❤❤
Out of the hundreds of subscriptions on TH-cam I have, the community for chef Jean Pierre is by far the most positive. It’s so refreshing. 🙌💜
YES, I agree. He needs to pitch his show to FOOD NETWORK 👍😀🙏🏼
It great how can i get the respect i love to make it
I'm 71 divorced alone Etc. I used to cook a lot for my family and he's inspired me to actually try again to cook things I may even buy a chinois at some point LOL
@@miriambertram2448 That’s fantastic! Keep cooking and learning! :)
i think his happiness and enthusiasm rubs off a bit on everyone.
This guy has the best chef personality on TH-cam.
My wife does not want to go to restaurants any more... she says "Please make me a Jean Pierre recipe!" I did the Chicken Bourguignon a few days ago for the first time. It was spectacular and so easy!
Take her to McDonalds, Lol. jk.
@@leemoore9933 😲 Lol!😉
theBigMoose, Congratulations on your success making your wife a chicken dinner, that is so cool what you did for you loving wife , so I like to say thank you for doing that for her.🥰👩🏾🦲😍
@@baldnproud Mary that is so kind of you! I have retired 3 times so far... and my wife still works as a Prof at the local community college. I made her a deal after my retirement that I would take care of her the way she did me for more than 35 years. On the days she taught I would go out, get fresh ingredients and cook her a from scratch dinner... and clean up afterwards. Chef has helped me so much in this part of life's journey! My recipe box is now at 2 eight inch long boxes and headed for number 3!
@@theoldbigmoose WOW! You and your wife are two wonderful people, and beside every Great man there is a Great woman, it is a beautiful thing to cook from scratch I’ve been doing it ever since I’ve been an adult and now I’m a platinum senior citizen I’m proud of it.. I love hearing stories these true story like this, and it’s such an honor and a privilege I hear a great man talk about his magnificent wife so beautiful and brings tears to my eyes thank you so much, keep up the marvelous work because I know you’re will and bon appétit theBigMoose 🤣😂😅🤣😂😂😅😅😂🤣 I’m so proud of y’all , All this craziness in the world that’s been going on , it A breath of fresh air to read powerful comment and stories, this is a beautiful true excellent superb story about two wonderful people still in love! Thank you! 🥰👩🏾🦲😍 hallelujah
What I adore about you is how your enthusiasm leads you to eating all you cook
Such gorgeous energy you put into your foods
I just adore your energy 🥰
The best chef I’ve seen in my 50 years! Such an inspiring chef! Every time I want to quit this profession? It only takes watching his videos to refresh myself! Jean is a national treasure to me! ❤️
🙏🙏🙏👍😊
Chef, I want you to know how much I appreciate you sharing all your knowledge with us. I feel truly blessed to be part of this community. I made my first ever mushroom soup following your advice and it was fantastic.
I totally agree Benoit. I love it when my phone tells me another Chef Jean-Pierre recipe has been posted. That means I am going to be informed and entertained by the best Chef on TH-cam.
Me too I love these recipes. I love the way he explains how to do it.
I just love this guy. I'm now cooking with more inspiration and I'm only by myself and I was doing nothing and just being bored. His energy makes me happy
i av not tried the mushroom soup yet , but i am busy eating the Classic Onyo soup this week for my dinners ... oooo it is sooooo good ... even with cheat stock !
@@tonyhibbert2342 so much fun and joy with chef
I love Jean Pierre's personality and sense of humor. Great teacher and excellent tips for traditional cooking, yet with a gourmet style.
My boyfriend and I always try to find something to watch like movies or tv shows but we always agree on your videos JP. Not only is it more entertaining than the junk the networks have to offer but we learn so much from your teaching. We find ourselves paraphrasing some of your catch phrases in all aspects of our daily lives. Thanks so much for making the decision to create such a fantastic show....keep on truckin' Chef!!!
Greetings: Amen 🙏 Alleluia: ( btw) Mr. Fabulous ( chef 👩🍳) Jean-Pierre, thank you: again, Mr. Fabulous ( chef 👩🍳) Jean-Pierre, thank you
Greetings: alleluia amen 🙏: ( fwiw ) the presentation is outstanding: again, the presentation is outstanding
Indeed . …
Hello “friends” 😊
. .. ++
Better than what the lame stream mockingbird media has to offer, ….?
Most definitely/ Chef Jean’s material is x100/200 fold better than anything the dumb dumb “programming” has to offer and better tasting food as a result . .. 😊
👩🍳
👍✌️
Greetings: alleluia amen 🙏: Enormous Hug 🤗, ❤️ Love, Be very, very, very safe , in thanksgiving, GOD BLess, and special intention, wishing you a wonderful afternoon, a blessed evening, a good night’s sleep 😴 and an incredible day ahead tomorrow.
Greetings: alleluia amen 🙏: again, be very, very, very safe and, in thanksgiving: GOD BLess
Chef Jean I make your recipes all the time. My two boys aged five and eight always clean their plate. Love love LOVE your channel. You are a joy. Thank you sir. Love, from Scotland.
That is awesome! 🙏❤️
I am a simple man. I see a new video notification from Chef Jean-Pierre, I click, and I thumbs up before watching!
Thank you 🙏
So easy and informative with humor and smile😙
Chef..as one professional to another, I enjoy watching your videos. Even though I've been retired, and no longer cook professionally, I feel that I can always learn something. This is a great recipe for a intermediate skilled person to prepare.
I myself plan to use it for a gathering that I'm having soon. Bravo, on a fine channel.
Ditto, also a retired professional. I knocked this out just now, for dinner with my brother in law's family. My wife, who couldn't wait, just ate both the wings. she declared them heavenly. And yeah, after all these years, it never occurred to me to cut out the backbone. Who needs it? But if you want it for stock, you may as well roast it, it's something you'd have to do anyway.
@@markcollins2666 God bless you and your family and loved ones
May you feel more happiness then sadness in this life
and if you faced sadness in your life that the rest is just good
i know it is strange to read this from a stranger but i genuinely wish you wellness :)
@@ozwellespencer955, thank you! We live in a Third World SE Asian country, where even financial security doesn't spare you hardship, but we do well, on the whole.
Chef, I've roasted chicken for years but you make it look like a work of art !.......looks FANTASTIC!
I got home from work tonight and made this for my family. My kids did 90% of the prep work so yes, it is so easy a child can do it! It was amazing! No leftovers in sight!
Very elegant and delicious looking roasted chicken chef. Nobody would ever guess this was a 45 min chicken. God bless you
The highlight of my week...Chef Jean-Pierre sharing his wisdom with us...BRAVO! I adore everything about this genius chef👨🏻🍳👌
And there is nothing not to adore. Don't ya want to just give him a big big hug?
@@deborahfogel3689 absolutely!
My grand-père was French and everytime I hear Chef it brings back good memories.
roasting the chicken on vegetables really looks and sounds great, and it only takes 45 minutes in the oven! I like it!
Onyo is the foundation for 3/4 of everything JP cooks. Oh... and the emotional support butter, as well. :-) I'll be roasting a chicken this weekend. Thanks, JP!
Onyo AND Butter
AND the olive olye
😂😂😂
No one can cook as lovingly as Chef. God bless you, Jean-Pierre. We love you. ♥
Yes finally. I asked you last year if you could make this recipe. And as I expected, you are a man of your word. Thank for sharing this. Every Sunday I make this for my children. So next Sunday will be great. Can’t wait to prepare this. Much love ❤️ for you Chef JP.
In all the years watching cooking shows on TV, I have NEVER seen any chef cut the back out of a chicken, but it makes it SSSSOOOO much easier to cut the chicken into pieces. THANK YOU FOR SHOWING US THIS TRICK!! This is another reason why you are the BEST!
The process is called "spatchcock", or "spatchcocking" a chicken. A Google search will turn up a bazillion examples. I use it all the time for smoked or BBQ chicken on my Kamado.
J-P Rocks! Give him all the stars.
Never thought about roasting a chicken flat, awesome, all the chicken gets a beautiful golden brown, Thanks chef, we love you brother man. God bless.
Love you Chef! I just told my niece to tell her 10 year old daughter and aspiring young chef to watch your videos because she can learn a lot about cooking and about engaging with an audience in a fun and entertaining way while remaining authentic and natural. I love how you fill the time talking to us and you're great at eye contact with the camera too. Also, kudos to your crew who bring out even more of the fun with captions and sound effects and highlighting your guffaws in a fun way. If there's a video when you don't say "I forgot" I miss it!
Ok, this is the 3rd time I've made CJP's roasted spatchcock chicken. Its ALWAYS a hit....except this time I did something a little different!
Before making it again, I thought how I could serve it differently this time...then it hit me. It is sooo delicious, why not turn it into a roasted chicken soup!!
That's exactly what I did, and let me tell you (in the words of CJP) IT WAS AMAZING!
In my prep for soup, the only things I did differently was after cutting the potatoes in 1/4" slices, I then quartered them into bite-sized pieces as well as the carrots and celery. I also rough chopped the garlic rather than kept them whole.
After the roast came out of the oven, letting it rest, I transferred all of the vegetables from the roasting pan to a stock pot, then sliced the whole chicken into bite-size pieces and added it all to the pot. Then I added chicken stock (enough to cover everything), some bay leaves, salt and pepper to taste and simmered low and covered it for about 20 minutes.
It was absolutely delicious and another hit with the family and have plenty of leftovers for later! Whenever I make a roasted chicken soup, from now on this is the way I'll be making it. Thank you Chef Jean Pierre!
I made this for my wife and me last night. It is amazing! (to quote a noted chef). It was easily the best roast chicken I have ever made, and I thought I had pretty much nailed the perfect recipe before. My wife thought my trip to the store to get fresh thyme and rosemary was a little much, but she changed her mind after we ate the chicken. I made a gravy out of the pan drippings and some of our own chicken broth that went very well with the chicken and vegetables. The chicken was very juicy, as advertised. I usually skip the breast meat, but I went back for more after my first helping. My wife's comment was, "You could never get something like this at a restaurant." I so enjoy Chef Jean-Pierre's instructive videos! This is the third dish I have made following his instructions, and they have all been spectacular! Thanks!
Well, Hello there Jean Pierre. On Sundays, my wife and I usually go out to one of our favorite French or Italian restaurants for dinner. Not this Sunday, however. After watching your video this week, I purchased a 4.5lb whole chicken; spatchcocked it just as you demonstrated; seasoned it with salt, pepper, garlic, and thyme; and threw it on the BBQ v. roasting in the oven. It came out beautiful! I paired with your potatoes fondant (my wife loved the cheese filing combo) and grilled asparagus. I highly recommend people try this at home. Delicious!!
So glad I came across your channel Jean-Pierre, your approach to cooking has just simplified things so much. You are the male equivalent of Julia Childs, very entertaining and knowledgeable.
12:37 Bless you. Whoever maintains this channel is 2nd only to whoever cleans up.
As always, your videos are a pleasure to watch. We just bought our house and now that I have a real kitchen, I've been trying out a bunch of your recipes. Each one thus far has turned out amazing. Thank you so much!
I just recently found you on TH-cam and subscribed to your channel quickly. I'm the cook in my home. I'm 70 yrs. old. I wish I had found you years ago. I have made your meat loaf at least 3 times. Your "Flat Roast Chicken" is AMAZING. The bonus is that I had all kinds veg and potatoes and broth left over after initial serving and it makes AMAZING soup for days.
Oh how I love Thursdays!!
You brighten my day with your awesome personality and help me gain more cooking knowledge 👍👍 THANK YOU!!
Not only is that roasted chicken delightful but you are delightful too! I enjoy watching you cook since you always put a smile on my face .
I absolutely adore this channel and this man. Such a great cook, and trust me roasting a chicken is not the easiest thing in the world (I am a butcher and I have roasted THOUSANDS of chickens, and roasting one that looks as tender and delicious as this one, while also having crispy skin, takes a long time to learn, unless you watch this one video...). Amazing.
Thanks so much🙏😊
Chef, I think it goes without saying that your cooking is unbelievable - holding truth at the core of what makes actual good food (and not these silly myths and tales). But what we love about your videos is you as a person; an established chef who can still make a joke about himself and shows respect, not condescending like many other professional chefs. Thank you and I wish you even more success as it's chefs like you who simply share the passion and love for food that make it a fun experience for everyone!
Thank you so much the the kind words! I appreciate the opportunity to share my experience with TH-cam. And it is comment like yours that make it all worthwhile !!!🙏🙏🙏
Thanks so much Chef! Of the myriad ways I've been told to roast a chicken, this makes the most sense...and is the easiest! Thanks again! It has truly been a blessing to find your channel.
There is an amazing chemistry in your personality… this chicken dish looks delicious and easy to make, and the way you cut the chicken is a lesson in itself… love you friend. Thanks 🙏🏻
Thank you Fatema!!! 🙏😊
I’ve barely found his channel a couple of weeks ago and now I’m addicted! I can’t wait to make this for my family. ALSO HE NEEDS TO PITCH THIS SHOW TO FOOD NETWORK. MY ALL TIME FAVORITE. If he was on it, would never leave the tv! Lol keep up the good work! Your amazing! God bless America, God bless you! 🙏🏼❤️👍😀
Thank you Patricia 🙏
By far the best chef I have come across here on youtube and especially one with a great sense of humour! He is my top cooking teacher and I have a great time absorbing all that precious knowledge he freely offers to all. I have learned so much from him alone. Thank you for everything chef Jean...!
Beautiful!!! I love to roast chickens, but your suggestion with preparing it for display are outstanding. I also love the way you roast with a medley of vegetables underneath the back boneless chicken. Very nice demonstration Chef Jean-Pierre!!!
Somebody said it before….’he is the best thing to happen to theirtube!’
What a gift to us! Thank you so much for teaching us like you do. Much respect!!
Look forward to these every notification
Every time I need a recipe or technique, I check this channel first. If it's not here- which is rare, I break out Julia Child's book.
Chef does it again!
The only cooking channel where you learn not only about the Maillard reaction but also the Mallard reaction.
Chef demonstrates the Maillard reaction when he shows how to properly cook protein. Jack helps Chef demonstrate the Mallard reaction when he adds “quacks” when Chef talks about crap products.
I made this dish for my mom and she loved it! Thank you for sharing your knowledge with us!
Every dish looks delicious as well as beautiful on the plate.
Thank you Chef.
God bless!
I'm so excited. Another wonderful instruction from my favorite teacher!
Friday dinner night - I've been waiting to roast a whole chicken.
Thank you for another delicious meal to plan for.
God Bless America!
💪😎🇺🇲
🙏🙏🙏👍😊
Okay, so I'm cooking this with you tonight in my home, Chef Jean-Pierre. I already caramelized my onions and I added some Bella mushrooms to mine and added radishes along with the red potatoes, celery and carrots. I only used the red potatoes though. I'm about to prep my chicken. I went to the farmers market here in Edmond, Oklahoma and got a organic fed young chicken about 6.5 lbs. I already preheated the oven to 375, oh 450, oops. glad I came back. I should have done another onion in. As big as mine was, I needed another one. I just wanted to watch you prep the chicken one more time and make sure I'm doing it right. This looks so good and so easy to do and only takes 45 minutes. I'm excited to eat some chicken and veggies tonight with you!
Chef Jean-Pierre, you are the best 👍
Thanks!
Merci beaucoup chef ! Encore un excellent cours pour élever un plat simple à un autre niveau !
Vraiment merveilleux. ❤️
I've just made this... and it was absolutely divine!!! My son and I both had full plates. I made rice with it. Didn't had celery so I used broccoli. The best chicken I've ever made. I think your secret here - don't overcook and let the chicken rest after cooked. Thank you for sharing with a sense of humour. Normally I'm bored on line 2 while playing double speed :-). Eli from South Africa
Thanks Chef Jean-Pierre! Your way of cooking makes sure the chicken is cooked.
I'm always gratefully surprised on how practical Jean-Pierre's methods are. And how enjoyable all of his videos are.
What a beautiful way to serve chicken. Thank you so much, dear Chef-- again!
I have learned so much from you in the past couple of years--and my family appreciates it, too. 😋😊 God bless! 🙏❤
Same here gives alot of handy tips every video
Another great demo chef.
I am 43 and been cooking for pleasure for 25 years but always learn something new when I watch your videos.
Would love to cook for you one day!
I just need to say Chef Jean-Pierre is a master chef. I love him. Thank you so much for all the amazing instruction, tips, and tricks! My cooking game has stepped up exponentially as a result! Literally, a game changer in all aspects. It doesn't hurt that he is also funny as hell! I have a chicken in the oven right now!
The only problem I have with chef Jean-Pierre’s videos is so many !! I love them all. God bless you my talented friend 😊
🙏❤️
My wife says I have to stop watching Chef Jean Pierre because I have gotten inspired and am cooking like a madman. Consequently she has gained weight and says its the Chef's fault! hahahahahaha I love this guy! Too bad he lives in Florida, he would be a great guy to hang out with!!!! Keep up the good videos and have a wonderful day.
WOW is the word,simply.
Looks fabulous. Presented in such a simple yet in detailed way.
Thanks for showing us how to cut a roasted chicken, step by step.
And yet another fine dish by our wonderful Chief.
Love this channel and his information is always spot on. 😁
I made this recipe yesterday. Ive lost count of how many roast chicken dinners I have made in 30+ years. This was a game changer. Moist chicken, incredibly tasty veggies, and the sauce was one of the tastiest I have ever made. It must be down to the oynyons! Thanks chef JP.
That looks so Awesomely Droolingly Delicious Chef Jean-Pierre, I Love how you cut and layered the veggie base in the pan, also, spatchcocking is one of my most favorite methods to roast chicken, another magnifique ten thumbs up 😋❤
The first thing I do after clicking on your videos is to hit the Thumbs Up button because I already know I'm going to enjoy whatever it is you're making and your presentation of actually making it. Your videos are a bright spot in my day... Keep up the good work...
This method was so good chef.. i used my garden secateurs !.. and the roast veg and the leftovers made the most incredible soup !.. Im so glad i found your site.. Thank you maestro
Cooked this with Brussels sprouts instead of celery and it came out beautifully. Best roast chicken dinner I have ever done and so quick and easy !
Wow!! Chef I am always watching and learning! This chicken was the best one I’ve made so far! My husband has no idea how easy this meal was made but bragged to everyone!! Thank you, Thank you!! Please don’t stop showing us how to cook like a real chef! 👩🍳❤️
Chef Jean Pierre, I love you. You are a great chef, and teacher. I am an ordenery grandmother in the UK, but you have taught me so much about FLAVOR
Making this one tonight... In the oven and geez it smells great!! Thank you Chef for your efforts to educate us on your art and the WHY behind it all!!
So love this guy! I don’t watch any other chefs as frequently as I do him! We’ve tried a few of his recipes and it was like eating in a five star restaurant!
I’ll never roast a chicken again without first spatchcocking it! A one-pan dish that makes juicy, delicious chicken and tender, flavourful vegetables.
I served it with your stuffing.
Thank you so much, Chef! 😘
Just brought some shears for that purpose
I saw a chicken displayed in a flat package today and somehow it ended up in my cart. I roasted it following your recipe. Absolutely amazing! It was so moist, I had to run to my daughters house to feed her dog while the chicken rested after baking. It was moist, juicy, tender.. and done in under an hour! I made beans in my instant pot at the same time. I live alone so now have a beautiful chicken dinner to last me over the coming days. Thank you Chef!!
Love your recipes I am currently a Sous chef at a locally owned statehouse in texas called Refuge statehouse and bourbon bar and your recipes always keep me looking forward to cooking.
yes u cna have alot recipe form him
@@SarkisArtine I know it’s always so interesting also just subscribed to your channel lots of cool things great job.
@@kollinbillingsley5371 yeah i am chef also since 23 years my channel is home made food i will make it soon professional also with nice editing and camera man :) and thank u soo much
Awesome. Chef never ceases to make me smile and laugh, and get hungry. Salud!
My favorite chef!
I've been doing this for years with my turkey's, this last year I ordered half of my chickens cut in half from the farm. So much easier to defrost and cooks so much faster.
Love the way JP does the vegetables underneath, which I do, but not to the extent JP does. I can see this is the way to go, I will be doing it this way from now on.
Thanks again JP ! You're the best!
Thank you 🙏
What a coincidence! I already had a spatchcocked chicken dry-brining in the fridge for dinner tonight. I'm going to roast it the JP way, on a bed of wonderful vegetables and serve with a nice sauce. (And don't worry Chef, I promise I'll make it look "delicate.")
I only figured out spatchcocking a chicken in the last decade I'm 70 years old. I tried to do it with the turkey and was quite unsuccessful because I didn't have the right Implements of spatchcocking LOL for a turkey
Thank you sooooo much for this one. Hubby diagnosed with CHF and limited to 700 (!) mg sodium per meal. Which means I am spending so much more time in the kitchen. After 7 months of stretching my culinary skills past my capabilities, I miss fast food. But this recipe is a godsend! Every thing in one pan, I control the salt, don’t have to cook veggies on the side and it looks so easy! The butcher at my favorite grocery store cut the chicken apart for me at no added cost! And we’ll have leftovers which means less cooking time tomorrow too😀.
Your not just a chef you’re a Master Chef thank you for sharing your skills👏
Thank you Chef Jean-Pierre!! You are a super teacher. You are my new favorite cooking channel because it's like cooking class too!! I'll remember everything you say for 17yrs! You are funny too.
Worlds greatest chef and not so good back surgeon.😀
Removing the backbone and roasting it flat is brilliant. So much more efficient when it's time to carve. Thanks Chef.
Chef, you read my mind, I was planning to request a recipe for roast chicken 🍗! Looks amazing and, don’t have to separately prepare the veggies, love it 😍!
Holy moley! That looks like heaven on earth! I'm going to be using this flat version of baking a chicken from now on! Awesome Chef!
That's a classic! I've never tried putting broth in with the veggies. My wife does the roasted chicken and doesn't usually spatchcock it, but on your advice I think I'll give it a try! I'm braising lamb shanks today, (believe it or not some of the better/more interesting cuts have been the best deals lately) I'm going to your website to see if you have your version, if not you have time to shoot a lamb shank video, I bought some extra to freeze so... Thanks again Chef JP!!
Braised Lamb shanks are known as Osso Bucco. 😋
@@stevenl5411 That's incorrect as Osso Buco is beef but both very enjoyable. :)
@@minkiuna Osso bucco means 'hollowed bone' which refers to the marrow-filled shin bone that the dish is made from. Traditionally this Milanese recipe was made using veal. Veal osso bucco is available at most butchers. If using veal instead of beef use chicken stock and white wine to complement its delicate flavour.
@@stevenl5411 Yes veal is baby beef. Both great!!! :)
Followed the recipe exactly. It resulted in “The Perfectly Roasted Chicken” exactly as promised. Total time 1 hour 15 min including clean up. Thank you Chef.
i love when you say very simple :D
Love this. I make this every week for my family. It’s a perfect, healthy one pan meal. The veggies come out perfect and the broth keeps the chicken moist from underneath but you still get crispy skin. A real winner!
Thx again chef!!
"What am I saving that for? The dogs do not eat celery!" LOL Love your videos, Chef! I just added a whole baking chicken to my Groceries list for the week. Maybe I will make a video (not) when I follow your directions. :)
I picked up a 5lbs bird yesterday and am making it today. Just re-watched the video so it is fresh in my mind. I will let you know how I think it turned out later. :) Thank you, Chef. I hope it comes out as delicious as yours looks!
Wow, thank you, Chef. I have never made a Chicken that moist in my life. I still have enough stock and chicken for a pot of soup.
You are by far the best Chef Eva ❤❤❤❤
Community = Common Unity and you are a Uniter ❤❤❤❤
We Love You So Much Chef!
Love your videos chef!!
Moi aussi
best cooking channel on youtube.
Great recipe! I have been wating for that one - as my chicken always came out too dry and now I know why. Many thanks! Will try out over the weekend. Just one general question: Doesn't it create a problem if the oven temperature is higher than the smoke point of olive oil? Or is it somehow protected because it is on the skin of the chicken? Thanks
Do not Rory about the olive oil smoke point. It will create a beautiful golden and crispy skin!😊
Hi Chef Jean-Pierre! Your roast chicken recipe is excellent. Your tip of browning the onions FIRST-prior to roasting the chicken - really makes a difference in the presentation and taste! Thanks 😀♥️
9:23 "this is when you don't want to drop it"
My dog disagrees with you, good sir.
Keep the culinary class humor coming # 1 ...
You know your craft.
Beautiful!!! 💗💗💗
Perfect end result, Chef!
Also, the method of separating the leg from the thigh is new to me. Lift the leg straight up and down, and that join is in EXACTLY the right place.
Merci!
Morning Chef Jean-Pierre, that chicken looks so delicious and the bed of vegetables it was cooking on, just the job! This is a good way of eating healthy. Not any fat and the vegetables is almost just steamed and flavoured with the juices of the chicken. I do have chicken scissors which can be put to good use, I have long wanted to do this dish, now I have more confidence to do so. Your method is easy to follow, we always buy chicken breasts as a whole chicken is too much, but this is excellent I can use the leftover white meat for a toasted sandwich, another meal on it's own. Have a wonderful stress free day filled with joy. Go well until next time. 👍❤
👍👍👍😊