How To Perfectly Roast a Chicken | Chef Jean-Pierre
ฝัง
- เผยแพร่เมื่อ 16 ก.พ. 2022
- Hello There Friends, Today I'm going to show you How To Perfectly Roast a Chicken! This is not the usual way you would see a Roasted Chicken recipe, I lay the Chicken down flat so that it can cook nice and evenly. Come and see how I make it and let me know in the comments below what you think!
RECIPE LINK:
chefjeanpierre.com/recipes/ro...
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
chefjp-com.3dcartstores.com/G...
❤️ Onion Salt:
chefjp-com.3dcartstores.com/O...
❤️ Lasagna Pan:
chefjp-com.3dcartstores.com/C...
❤️ Poultry Shears:
chefjp-com.3dcartstores.com/G...
❤️ Cutting Board:
chefjp-com.3dcartstores.com/T...
❤️ In Oven Digital Thermometer:
chefjp-com.3dcartstores.com/D...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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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.
Worlds greatest chef and not so good back surgeon.😀
CHEF, I am 72 yrs old an learned to cook watching my Italian mother and grand mothers Now, I have a French PAPA!!
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 🙏
This guy has the best chef personality on TH-cam.
12:37 Bless you. Whoever maintains this channel is 2nd only to whoever cleans up.
My grand daughter and I love Chef Jean Pierre
🙏🙏🙏❤️
I always hit like at the beginning because I know I’m going to❤️
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
Chicken always appreciates a good massage.
Endless premium culinary acumen worth a super chef .
i love when you say very simple :D
I love Jean Pierre's personality and sense of humor. Great teacher and excellent tips for traditional cooking, yet with a gourmet style.
Less than a minute in and I'm already wondering why I didn't *like* the upload yet! Much love to you, Chef!
👍👍👍❤️
Only just imagine the flavor on those potatoes and carrots after braising in broth with herbs and a whole roasting chicken as a cozy blanket. Fit for a king, and then there's the chicken!
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
J-P Rocks! Give him all the stars.
On Saturday night I am defrosting the chicken for Sunday roasting according to Chef Jean Pierre recipe. "I just can't hide it how I am excited " ❤👍
lmao, my grandmama used to say the "chickens aren't going to eat it" that took me back, thanks you Chef, you are hilarious.
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
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
😂😂😂
Not only is this guy a great cook but he's entertaining.
I’ve always said this genius is the Super Mario of the chef world. Then the editor hit me with the “waHaaa” … I lost it my marbles with laughter and had to pause 🤣. We as your fans love you chef. Respectfully 🙏🏾
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 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.
Chef. Don't worry about the TH-cam Police. My wife and I love your classes. So please don't skip steps. Show us those amazing knife skills cutting the Onyo. They can go to tik toc!
My cats name is Onion. And thanks to you chef, I enjoy calling him his name, with your "flair" for the word..Onion!
9:23 "this is when you don't want to drop it"
My dog disagrees with you, good sir.
I hope you introduce us to your wonderful crew one day
Inexpensive, fast, and so easy a child could do it, barring maybe the butchery both pre, and post, cooking. Chef Jean-Pierre is up to bat and hit yet another homerun. No one can deny how easy and how delicious that chicken appeared, and you know tasted.
Bravo sir!
i just had 6 beers and a mountain of food. I lay in bed watching this and Im hungry again
My favorite chef!
Chef, I've roasted chicken for years but you make it look like a work of art !.......looks FANTASTIC!
love the sound of Chef Jean-Pierre's voice and his accent
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.
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.
Beautiful!!! 💗💗💗
"the duck don't even eat it"...hahah...Chef, you are a very entertaining!
I absolutely love the French Accent and American. I don't fit into Quebec or Parisian. My African/ Caribbean bros love my distinct accent who learned patois and absolutely love my formal French accent. Chef Jean-Pierre is my spirit animal.l
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
roasting the chicken on vegetables really looks and sounds great, and it only takes 45 minutes in the oven! I like it!
Hello Chef Jean Pierre,
we just finished your dish, it was just like you said in your very special way, very yummy, for us my wife and I it was our Christmas dinner, we love your cooking in a simple way for we live a simple life and use all fresh ingredients we can find on Lefkada island in Greece living on a small pension, we are Dutch emigrants on this beautiful island, we are both Bigg fans, with much love for you and your family.
Mario and Juliya.
🙏🙏🙏
Jean-Pierre I grew up watching Julia Child cook and learned so much now I am watching you and I have discovered there is so much to learn from you. 🙏
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!
Chef Jean-Pierre, you are the best 👍
1:54 ONYO IN DA HOUSE!!!
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...
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.
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.
My grand-père was French and everytime I hear Chef it brings back good memories.
This is when you don’t want to drop it!.. 😂😂 😂
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!
💪😎🇺🇲
🙏🙏🙏👍😊
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!
Making this recipe as I text, kitchen smells good from the oyon, and the miso plate,lol, don’t know how to spell it, is all ready and the chicken is all trimmed up and seasoned…. Thanks you again chef JP
I made this for dinner yesterday and it was AMAZING!! My wife was like "What are you doing with the shears? LOL. SO SO Good. Made 2 birds, lot of left overs for sandwiches and Chicken Pot Pie. Thanks again Chef!!!
Oh how I love Thursdays!!
You brighten my day with your awesome personality and help me gain more cooking knowledge 👍👍 THANK YOU!!
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
Watching you always makes me hungry!
The guy with the great humor!
Thanks Chef Jean-Pierre! Your way of cooking makes sure the chicken is cooked.
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 🙏
I always make in a Dutch oven chicken is first split with a meat cleaver through entire chicken from backbone through breast down the middle Then I lay in bottom of large Dutch oven alternating sides inside of chicken flat to the bottom. On top of the split chicken I put potatoes, carrots, sweet peas, celery, garlic, etc. season with Italian spices, I think spices are optional (meaning to the individuals preferences) and of course pepper. Turns out nice every time as did yours. I cover with a glass lid and cook on low heat for four hours, meat falls off the bones. My daughter loves the roasted wings. I also season before serving with Worcestershire sauce and you have it all, meat, starches, veggies... but your method looks reasonable and very tasty.
The secret to winning hearts is the pleasing of the appetite, you must have a very blessed life sir!!!
I started Spatchcocking my chicken last year and I've never gone back to doing it the traditional way. If you want super crispy skin, prepare the chicken and leave it seasoned and salted in the fridge a day before you cook it.
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!
"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.
Came for the Onyons, stayed for the chicken 😋
Your Video recipes are the First ones i actualy Cook and Not Just watch. Thank you.
The way you are teaching is wow no words only 💐💐💐💐💐💐💐
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🙏😊
All thumb's up for this. 🍹
As an Englishman in NYC, who's girlfriend seems addicted to MY roast chicken, I really can't wait to butterfly it, and present it like this, that presentation was the last missing ingredient! Thanks chef
Love your videos chef!!
Moi aussi
Your not just a chef you’re a Master Chef thank you for sharing your skills👏
With limited seasoning options, I just winged the seasoning step. It was wonderful, I didn't know chicken breast could be legitimately juicy, I'm impressed
We are as well!!! Bravo! 👏👏👏
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.
And yet another fine dish by our wonderful Chief.
Love this channel and his information is always spot on. 😁
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 AM MAKING THIS, THIS WEEKEND! Thanks Jean-Pierre! I need to buy a pair of poultry shears today.
I bought a chicken, and a pair of kitchen scissors… I’m ready for Sunday!
Chef JP...You Rock!!!
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.
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...!
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😀.
The Onyo king! 👌🏼
Every dish looks delicious as well as beautiful on the plate.
Thank you Chef.
God bless!
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!!!
I love this mans energy
Im a new subscriber here,the first video I watched was the turkey for Thanks giving.and I fall inlove how natural and funny he is,and I love how he sliced or cut the turkey too,until now still watching his videos..love him
Making this for our supper tonight❤
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
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
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.
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 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!
I made this dish for my mom and she loved it! Thank you for sharing your knowledge with us!
Chef that roasted chicken is to die for. Holy moses it looks so juicy n tender. Mmmmmm. I will definitely cook chicken that way for now on. Thank u Chef!!!!!!!
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.
Merci beaucoup chef ! Encore un excellent cours pour élever un plat simple à un autre niveau !
Vraiment merveilleux. ❤️
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
Oh La La … come to papa 😆… I love this channel.
I could eat the entire platter 😁