The hottest spot of most ovens are the back corners. Legs take longer to cook than breasts so you keep them at the hot spots in order to cook them before the breast dries out. And then rotated from one corner to the other for more even cooking :)
Dark meat needs higher internal temps then white. Breast is normally done at 60c and legs are much higher. For this reason I cook the chicken upside down for the first 20 mins so the legs and thighs can reach a higher internal temp quicker and the breast then catches up. Beautiful juicy chicken as all the drippings from the thighs also go into the breast meat. Unfortunately the only tradeoff is you lose the crispy skin. I'll try this corner method but not sure how it will help the legs reach almost 20c higher than the breast
That's awesome, im on the same journey! You should also check out Joshua Wessiman, Adam Regusa, Ethan Chelbowski, Food Wishes, and good eats with Alton Brown. I especially like the first two for the way they teach you food science and cooking methods that can then carry over to better understanding on how to cook other dishes.
A backyard bird really does taste different. We had some spare cocks that were making problems (not enough hens to go around) so we turned them into dinners. A little tougher than what you're used to, but noticably more flavorful.
I would recommed anyone who has a tiny bit more prep time, and a day or night to brine, to brine it - you don't need buttermilk, you can just simmer water with salt, peppercorns, herbs (such as rosemary and thyme), spices, vinegar, garlic etc, let the brine cool, then chuck the chicken in so it's submerged and pop it in the fridge overnight. It makes it SO much more flavourful. You can keep the rest of the process as simple as the first method in this vid :)) Edited for clarity - I worded it weirdly originally lol
@@roseserena4423 And here I was wondering what I was going to do with my leftover pickle juice, as I hate to waste anything. Thanks, I'll have to try that.
Not only your content is amazing, the fact that you use kilos and Celsius is commendable. Sometimes I see people make content in English tend to change to the imperial system despite not being from the USA
I've noticed that. I saw a German cooking video with English subtitles. In the English ALL the vocabulary and measurements were American. It was all ounces, cups and cilantro. No use even to British people let alone foreigners who've learned European English.
I think we need to add to the BASIC that you can stuff a lemon and/or onion inside said chicken..super easy basic....I tought my Dad that trick and everyone raved about his roast chicken..became his signature dish..he was by no means a cook bless him
Here is the best chicken marination you'll ever know of: Plain yoghurt (you may also water down dehydrated/greek yoghurt) Olive oil Chili paste (if you can't find that tomato paste will have to do) Red pepper flakes Onion juice (just for tenderness, not a big issue if you don') Salt You need to adjust the quantities with some experience to your own liking. This will be the best thing you'll ever taste, especially the wings, on charcoal, but oven is also devine.
3 hours at 140c wrapped in foil then 40 minutes at 200c, you can fully stuff the cavity and it'll be cooked through and because it's wrapped it won't dry out and you'll have juices to make the gravy with.
A quick question but wouldn't a truly elevated roast chicken experience be to combine the mint-garlic marinade (?) of level 2 with the cooking technique of level 3?
Or…. Does it have something to do with the moisture u need to remove from the chicken after the buttermilk bath? If u use the spread, it adds more moisture again.. makes sense?
How to get an easy, juicy, tender chicken when you have a job : Coarse salt + olive oil, rub the chicken. Let that olive oil sit at the bottom of the dish. Cut some potatoes and onion in big chunks and throw in some garlic clove. Give it a good stir so that everything dipped in the oil. Add some water and it's oven time (160-180°C). Thanks to the sauce created by olive oil, juices and water, you can baste your chicken with it regularly, like every 15mn or so. Add more water if necessary. Slightly crank up the heat at the end and leave it unattended if you like really crispy chicken skin, or keep basting if you like it really juicy
I learned from my mom the #3 method plus slipping garlic cloves under the skin for that bit of extra garlicky flavor. And adding about 3-4 whole garlic cloves w/ the tip cut off to the sheet pan to roast for your mashed potatoes or garlic croutons or garlic bread or.... everything and anything garlic.
I realized I really that I enjoy eating whole roast chicken like an animal. It's much better than the pre cut stuff when you can tell that it was alive by shape
Don't skip letting the chicken rest, either! If you cut into it too soon, all the juices will come right out - by letting it rest, the juices stay locked into the meat, keeping it juicy and flavorful!
could you do like a 25 or 12 days of Christmas with every side dish in a roast dinner I've got some dish ideas: turkey gravy roasted maple and bacon brusels honey and mustard carrots and parsnips pigs in blankets cauliflower cheese purple cabbage sauces from scratch anything else you can think of just an idea but that would be great maybe do a long video with it all together too
It's a short, so I know you can't cover all options, but I would suggest a compound butter mix under the skin of the chicken so it can moisten the meat itself. Hard for any moistener to get through skin. Also, not a time-consuming thing to do. Just butter and salt is fine too. In the first two options, that breast meat is going to be pretty dry.
Also i like to brine the chicken with water and salt, peppercorns, thyme, rosemary, sage. Then dry, salt it and then make a compond herb butter and put it under the skin. Roast with lemons, garlic and herbs in the cavity and it's self based.
I always stuff the cavity with onion(skin on), lemon, rosemary, thyme, sorrel, garlic. Let the chicken come to room temp covered in olive oil, salt and pepper. Cook for 1 hr at 220 for a 1.4kg bird.leave rest for ½ hour.
When basting at the start and middle and end be sure to change brushes or wash it thoroughly - otherwise you risk cross contamination from it touching raw chicken at the start
salt on skin and oil has to be one of the blandest roast chicken. i live on spice and marinades, where is chicken dressed in good marinade and roasted to perfection.
Best way to cook a chicken is to spatchcock it so that it cooks evenly, and pull it at 72° (the carryover cooking will take it to temp). Already delicious covered with butter herbs and salt. Will try the buttermilk brine next time.
some schools think it inhibits warm air into the cavity, so you end up with the breast very dry on one side by the time it's cooked through. I like putting a quartered onion in though
The only thing you did that would’ve improved the final product was the brine. What part about the second method improved it other than just a ton of butter?
Just curious at what temperature and how long did you cook it for in the oven? The work place I work at we cook them at 450 for 45 minutes. Just curious if others have the same response. We cook like 24 roast chickens in the oven at a time.
Beginner should be place this chicken in the over for 2 hours to make sure it’s dry and burnt. As grandma use to say chicken has to be cooked right through to the bone.
It’s best to spatchcock chicken/ turkey/ duck… it makes your cooked to cook faster and more evenly, as well as it leaves the bird juicer providing you don’t overcook 😅
Explain the corners!!
The hottest spot of most ovens are the back corners. Legs take longer to cook than breasts so you keep them at the hot spots in order to cook them before the breast dries out. And then rotated from one corner to the other for more even cooking :)
Dark meat needs higher internal temps then white. Breast is normally done at 60c and legs are much higher.
For this reason I cook the chicken upside down for the first 20 mins so the legs and thighs can reach a higher internal temp quicker and the breast then catches up.
Beautiful juicy chicken as all the drippings from the thighs also go into the breast meat.
Unfortunately the only tradeoff is you lose the crispy skin.
I'll try this corner method but not sure how it will help the legs reach almost 20c higher than the breast
Truly a smart squirrel
Reactions don't apearre
@@Joe-ox Have you seen the method of cooking the chicken in a pan for a short amount of time to give the dark meat a headstart?
As a single man learning to cook something without an air fryer your channel helps so much
Hey really appreciate that, thank you so much! Really glad that you get some value from the channel. Much more to come!
Bless this man
Think of it this way.
An air fryer is just a table top oven. Anything you do in there can be done in an oven with not much change to the recipe.
Not sure why it's even called "air fryer" it's exactly the same as an oven
That's awesome, im on the same journey! You should also check out Joshua Wessiman, Adam Regusa, Ethan Chelbowski, Food Wishes, and good eats with Alton Brown. I especially like the first two for the way they teach you food science and cooking methods that can then carry over to better understanding on how to cook other dishes.
Now we need gravy beginner to pro 😅
You read my mind haha
same, I would love that
The gravy in the video looks so watery😂
When he said "anything tastes good with a gravy" I thought we need a gravy editt😅
@@Joe-ox make it happen mate
Was half expecting that the pro roast chicken would involve hatching and raising the chicken to begin with
You see, the emotional attachment to the chicken really adds that extra bit of flavor.
@@LuanNguyen-tc3wfdon’t forget to name the chicken. Those salty tears add an extra dimension to the taste.
A backyard bird really does taste different. We had some spare cocks that were making problems (not enough hens to go around) so we turned them into dinners. A little tougher than what you're used to, but noticably more flavorful.
Keanu Reeves: "I'm sorry." *Continues to eat.*
Most chicken takes 6 weeks to grow so it wouldn’t be that far fetched
I would recommed anyone who has a tiny bit more prep time, and a day or night to brine, to brine it - you don't need buttermilk, you can just simmer water with salt, peppercorns, herbs (such as rosemary and thyme), spices, vinegar, garlic etc, let the brine cool, then chuck the chicken in so it's submerged and pop it in the fridge overnight. It makes it SO much more flavourful. You can keep the rest of the process as simple as the first method in this vid :))
Edited for clarity - I worded it weirdly originally lol
This sounds great! Using a good quality pickle juice as a brine is very simple and delicious too.
@@roseserena4423 And here I was wondering what I was going to do with my leftover pickle juice, as I hate to waste anything. Thanks, I'll have to try that.
@@nodobohojust drink it, it’s delicious
@@FekalniVuz
Yep. Instant relief when you get dehydrated/overheated, too.
Not only your content is amazing, the fact that you use kilos and Celsius is commendable. Sometimes I see people make content in English tend to change to the imperial system despite not being from the USA
Really, wow, what content creators have been doing that?
I've noticed that. I saw a German cooking video with English subtitles. In the English ALL the vocabulary and measurements were American. It was all ounces, cups and cilantro. No use even to British people let alone foreigners who've learned European English.
@@LondonLovesOlympics an example that comes to mind right now are Review do Musta's older videos.
@@blotski "...ounces, cups, and _cilantro_ ? 🤣
Should ignore the only 3 countries in the world that haven't discovered the metric system.
USA, Myanmar and Liberia 😂
I think we need to add to the BASIC that you can stuff a lemon and/or onion inside said chicken..super easy basic....I tought my Dad that trick and everyone raved about his roast chicken..became his signature dish..he was by no means a cook bless him
You could also stuff an apple - the chicken is flavourful, and the baked apple is delicious too.
You should try stuffing butter underneath the skin makes it even better
Thats my go to and it comes out amazing
@ right! Ever since I’ve roasted chicken this way, any other recipe or method for roasting a chicken will never come close.
Butter mixed with miso paste is amazing for roast chicken.
My mom puts herb butter under the skin of our thanksgiving turkey, it’s delicious
Gorillaz
Excellent choice of music
For real, it took me half of the video to realise then I just started listening to it and not the actual video lol
"Juicy, tender, flavourful chicken, only requiring a couple more steps." sounded like a nursery rhyme
Where is the rhyme
He is probably the boss at Thanksgiving
@@maximki436 need this one
Real
Not celebrated in the UK
Yeah it's not a UK thing. Turkey is Xmas only 😅
He's british
Here is the best chicken marination you'll ever know of:
Plain yoghurt (you may also water down dehydrated/greek yoghurt)
Olive oil
Chili paste (if you can't find that tomato paste will have to do)
Red pepper flakes
Onion juice (just for tenderness, not a big issue if you don')
Salt
You need to adjust the quantities with some experience to your own liking. This will be the best thing you'll ever taste, especially the wings, on charcoal, but oven is also devine.
3 hours at 140c wrapped in foil then 40 minutes at 200c, you can fully stuff the cavity and it'll be cooked through and because it's wrapped it won't dry out and you'll have juices to make the gravy with.
A quick question but wouldn't a truly elevated roast chicken experience be to combine the mint-garlic marinade (?) of level 2 with the cooking technique of level 3?
Yes he somehow overcomplicated and oversimplified it
Exactly, I just kept thinking “well that just seems like step one but slightly more tasty and crisper… still looks bland…”
yh and probably more flavors
Seriously the first thing I thought when watching 3…. That’s what u expect right since it came after 2… I’m desperate for the answer 😅
Or…. Does it have something to do with the moisture u need to remove from the chicken after the buttermilk bath? If u use the spread, it adds more moisture again.. makes sense?
How to get an easy, juicy, tender chicken when you have a job : Coarse salt + olive oil, rub the chicken. Let that olive oil sit at the bottom of the dish. Cut some potatoes and onion in big chunks and throw in some garlic clove. Give it a good stir so that everything dipped in the oil. Add some water and it's oven time (160-180°C). Thanks to the sauce created by olive oil, juices and water, you can baste your chicken with it regularly, like every 15mn or so. Add more water if necessary. Slightly crank up the heat at the end and leave it unattended if you like really crispy chicken skin, or keep basting if you like it really juicy
Also slide some butter under the chicken skin❤
for pro potentially also add compound butter under the skin to prevent the breast from drying out
I learned from my mom the #3 method plus slipping garlic cloves under the skin for that bit of extra garlicky flavor. And adding about 3-4 whole garlic cloves w/ the tip cut off to the sheet pan to roast for your mashed potatoes or garlic croutons or garlic bread or.... everything and anything garlic.
Had buttermilk brined chicken once in a wedding, it tasted heavenly
Song choice is so fire🔥
I realized I really that I enjoy eating whole roast chicken like an animal. It's much better than the pre cut stuff when you can tell that it was alive by shape
amazing music choice mate 🤜
Definitely one of Gorillaz best
was bouta comment that. i love the gorillaz
Gorillaz are some of the best gear to come out of the UK. One of the best of all time. Fkin love David Albarn.
The story is so beautiful 😭 Absolutely loveeeee itt
I love the fast recipe shorts. They really motivate me to cook and this is what I’ll try out next
Don't skip letting the chicken rest, either! If you cut into it too soon, all the juices will come right out - by letting it rest, the juices stay locked into the meat, keeping it juicy and flavorful!
Keep doing what you're doing dude. Your videos are great
Thanks 😊
30 minutes ago? How did I get so lucky? I love your videos man.
Thank you 😊
could you do like a 25 or 12 days of Christmas with every side dish in a roast dinner
I've got some dish ideas:
turkey
gravy
roasted maple and bacon brusels
honey and mustard carrots and parsnips
pigs in blankets
cauliflower cheese
purple cabbage
sauces from scratch
anything else you can think of
just an idea but that would be great
maybe do a long video with it all together too
Looks great. Add some baking powder to get the crispiest, bestest skin.
It's a short, so I know you can't cover all options, but I would suggest a compound butter mix under the skin of the chicken so it can moisten the meat itself. Hard for any moistener to get through skin. Also, not a time-consuming thing to do. Just butter and salt is fine too. In the first two options, that breast meat is going to be pretty dry.
Looks delicious, only thing I’d change about that dinner is making the gravy thicker, not a fan of watery gravy
I never understood watery gravy. I want the stuff on my food, not all over the plate.
Same, watery gravy has always been a no no to me
Yooo, good chicken and Gorillaz goes super hard and go well with each other.
That second one looked so damn good
Also i like to brine the chicken with water and salt, peppercorns, thyme, rosemary, sage. Then dry, salt it and then make a compond herb butter and put it under the skin. Roast with lemons, garlic and herbs in the cavity and it's self based.
Really enjoying your levels of preparation videos. Subscribed.
I always stuff the cavity with onion(skin on), lemon, rosemary, thyme, sorrel, garlic. Let the chicken come to room temp covered in olive oil, salt and pepper. Cook for 1 hr at 220 for a 1.4kg bird.leave rest for ½ hour.
Was literally just about to say "the third one better be a brine".......This guy knows what's up 👌🏾
Woah never been so early
Ur so underrated man I love this shit
Thank you 😊
The man makes a point about the gravy making anything taste good haha
You gotta work on that gravy next, my guy, it's practically brown water XDD this is good tho! Saving these tips for the xmas roast :D
All of them are so beautiful. Lovely video, man
Omg that chicken looks so delicious 😅
Fantastic video
Looks good, I'll stick to supermarket roast chicken, but it's cool to learn
Looks yum 😋
Great video!
(Also, what’s the background music?)
Gorillaz - dirty harry
Now I'm hungry 😂
The first one looked the best 😂
This guy is heading for a million subs
Thanks really appreciate it :)
Brilliant! What about the Sous Vide style of preparing a chicken?
All levels are underseasoned....
depends how good the chicken is - many American recipes cover the meat in seasoning so much you'd never be able to taste the meat
Corners of the oven in the instructions? That is different, and I'm here for it. Subbed for corner instructions.
Thinking of Combining intermediate AND pro, because why not? 😅
Love you old man. Keep doing the Lords work.
Nice!! 👍👍👍
Keep it up dude. Love your videos
When basting at the start and middle and end be sure to change brushes or wash it thoroughly - otherwise you risk cross contamination from it touching raw chicken at the start
Give over man. That skin is already cooked.
Those look bomb😌
1: beginner
2: intermediate
3: pro
4: my babushka
He cracked KFC’s secret recipe!
I've never thought about rotating the legs light that! I'm totally doing that the next time I roast a chicken!
@Joe-ox
Please post full recipe and detailed instructions.
Chicken gravy, totally underrated!
salt on skin and oil has to be one of the blandest roast chicken. i live on spice and marinades, where is chicken dressed in good marinade and roasted to perfection.
Did you ever used an airfryer to roast ? Keep going on, your videos are gold mine thank you !!
Crispy, juicy tender
Best way to cook a chicken is to spatchcock it so that it cooks evenly, and pull it at 72° (the carryover cooking will take it to temp).
Already delicious covered with butter herbs and salt. Will try the buttermilk brine next time.
Lu, deixa a gente participar mais da sua vida? 😂😂😂❤
Youve got potatoes and chicken, can you do brussel sprouts next
Sooooooo goood
Hi Joe, can you add the recipe with exact amount for each ingredient, such as the buttermilk?
Nice choice music
Please make cookies from level 1-3 🍪🍪🍪
Yum! For real, though…everything is better with gravy!
Delicious
They ain’t got a chance cus all IMA do is DANCE to this song while eating some delicious oven roasted chicken
The beginner/intermediate should include stuffing with an onion. It helps prevent the breast meat from overcooking. Very basic to do
some schools think it inhibits warm air into the cavity, so you end up with the breast very dry on one side by the time it's cooked through. I like putting a quartered onion in though
Nice chick I love this song.
Put it on a bed of potatoes, onions, carrots, and celery. Doubles as a trivet and you get all those veggies soaking up the juices.
Great song 🍻
And my dumbasss is eating 5 nuggets and rice now 🤣
We dont do the buttermilk brine but we always do lemon rosemary and garlic stuffing
Low key they all pretty manageable
This is proper
My favourite to make in the oven.sometimes without skin,you just need to marinade it
First thing you need to do is take it out of the fridge at least an hour before hand or you're always going to have a dry chicken or a raw chicken
The only thing you did that would’ve improved the final product was the brine. What part about the second method improved it other than just a ton of butter?
Just curious at what temperature and how long did you cook it for in the oven? The work place I work at we cook them at 450 for 45 minutes. Just curious if others have the same response. We cook like 24 roast chickens in the oven at a time.
On the last one, why not *also* rub the herb and garlic mix on the chicken?
Beginner should be place this chicken in the over for 2 hours to make sure it’s dry and burnt. As grandma use to say chicken has to be cooked right through to the bone.
Chicken got violated 😭😭😭
Beginner looks better than the pro
Lvl 1 to lvl 55 in a split second bro
Please, please, please do duck next ❤
Was just listening and not watching so when i heard "truss the chicken' I started wondering what the chicken did to damge his faith . . .😂
I’m begging you please post recipes with measurements.
Do you have a video on gravy?
The last one looked drier than the first 2, cant fool my eagle eyes
For me ,the 3rd one is for beginners level
It’s best to spatchcock chicken/ turkey/ duck… it makes your cooked to cook faster and more evenly, as well as it leaves the bird juicer providing you don’t overcook 😅
Last one is probably the driest chicken