I’m surprised Jamie hasn’t thought of a video concept that involves Ben constructing a very high quality sandwich for him go judge so he’s able to eat a delicious sandwich for lunch and make a living from it 😂😂 nothing gets between Jamie Spafford and a sandwich so I’m surprised that’s not become a channel staple yet 😂
@@SortedFood Hoping to see many more of these in the future. I like the basic skills to elevate my own mediocre skills. Question though. If the chicken rests for 30 minutes covered will it still be hot? Or do you rewarm in the microwave if it cools down?
@@steveaustin2686 If you wrap it well, it should keep its own heat and at least be warm. Be careful not to wrap it too tightly, though, because the condensation might affect a crispy skin. Normally when I roast my chicken ( I normally spatchcock ), I let it rest uncovered for about 10 - 15 mins, and it's decent enough for me. The basic vibe is just so the breast doesn't lose all its juices and dry out.
@@steveaustin2686 if it does cool down abit put it in the oven that is probably still abit warm while you plate the food . it will be good temp by the time you need to pt it on the plate .
My head is so fried from the week it took reading all the comments and playing it back twice to figure out what was wrong with “generous seasonally” 😅😭
Same here! Although i came back to watch them a few months ago. I didn’t realise how much i missed these boys until i started watching them again and couldn’t get enough. Felt like i was discovering them for the first time again.
It’s the little tips and tricks that just elevate dishes from normal home cook level to a talented cheffy level! It’s always the small intricacies that differentiate the highest quality dishes from the average dishes and these videos are stuffed full of cheffy hacks that if inferred correctly can enhance your cooking and improve the quality of your dinners
We call those leftovers “planned-overs” and they’re a really good idea! That way on Thursday when you just can’t work up the enthusiasm to cook something, your meal is already in the fridge.
So I've cooked this dish twice now. The first time I followed the recipe fully, and whilst the texture of almost everything was wonderful, the lemon provided a sourness that just overpowered everything. I tried it again today but just omitted the lemon from the tray, still putting lemon in the cavity. This time it was wonderful. Both flavour and texture were there, and I found that the aroma of the fennel compensated for the absence of lemon in the tray.
@@trykksverte roasted lemons have a tendency to turn quite sweet. guess it being inside the bird protected it somewhat from the heat and in turn cooked it less?
I love how this series is different from other cooking recipes that tell you all the specific weights/measurements while Ben is really just showing us that cooking can intelligently improvised! Also, would love to see James do this series too!
Funny, I always make sure my wife doesn't watch them or she gets wrong ideas for her next lunch order. I much rather cook what I had planned or what's left in the fridge than getting a "ohhh, roast chicken sounds good" anticipation which then turns into "potatoes with spinach are good too"...
No matter how experienced a cook one is (I'll admit to 60+ years of home cooking, culinary courses, shelves of cookbooks, etc.) you can always discover a tip or two with "Like A Chef." Carry on, Ben....love this series! (And I do enjoy Mike's muffled utterings of delight when he tastes the dishes at the end!)
Coincidentally came here after the Seasonal Ingredients Pass It On where Jamie's roast chicken consisted of him chucking a whole chicken in the oven on max and praying--thought there was some humorous irony in that 😂
These videos are simply the best videos you do. They have the most utility for me and have helped me so much. From solving problems when I forgot something at the store or something spoiled to just an idea for dinner when I don't have one. Plus we all get one extra day a week of the part of the sorted gang :). Thank you so much and I hope you continue this series.
A personal favorite anytime of the week. I didn’t know that term Spatchcock before. Hope you and your families are all Safe, Healthy and ready for 2021
You need to check out spatchcock turkey then! There was an explosion of videos around Thanksgiving about spatchcocking Turkey instead of just roasting it - apparently, it's a ton juicier.
Spatchcock has two meanings, it can mean a small, young chicken and also opening it out as Ben has done in this video. In Australia, we also call it butterflying and can be done with various meats.
I was searching your TH-cam library for this video last weekend when I made a roast chicken for the first time... I use your channel for everything cooking related (you have my total trust) so I felt out of my comfort zone not having a video. Time to see what I can do differently this week!
I love these recipe videos... I like the fun stuff too but the easy, budget friendly but still foodie friendly recipes is what pulled me to the channel years ago ♡ I cant wait to try this one!
I’ve really enjoyed some of your recent Friday videos where you teach basic things. In that same mood, could you do a lessons episode where you resoundingly prove why it’s important to follow certain rules? for example, resting meat. what happens if you cook two identical cuts of steak on the same skillet for the same time, but you slice one portion immediately while letting the other portion rest. Would a blindfolded person even be able to tell one is tastier because it has rested? or overworking hamburger meat. or what happens if you dont let pasta dough chill. or you dont add a pinch of salt to cookie dough. or not salting pasta water - i’ve specifically been curious about this one because would you even notice the pasta hasn’t been brined if the pasta ends up getting coated in a delicious sauce?
We saw this video last night & immediately got up & went to the store for the ingredients for the 1st chicken bake with leeks & fennel. We've been avoiding eating potatoes, so we substituted turnips in place of the potatoes. (We also used plain Greek yogurt as the cream.) It was delicious!!! Thanks for the recipe!
Would LOVE to see a video on how to use the leftover bones and stuff to make a good stock and then various ways that stock can be used like soups etc. would be super helpful!
The normal in time really came out when I read the title because I saw it and was sat there scratching my head as to how a chicken could be roasted in more than one way 😂😂 before watching this video I assumed that roasting was a cooking process, much like deep frying, sautéing and pressure cooking are, but yet again this video has taught me something new and I’ve learned that there’s different ways of roasting joints of meat
I always let the chicken come up to room temperature prior to roasting and always let the bird rest prior to carving, a sheet of foil and a couple of tea towels can keep the bird warm for ages. PS love your tips and tricks to getting things perfect
One suggestion I saw was to butter under the skin, and to use a flavored butter (mix in spices to the butter). We did that for Thanksgiving turkey. It worked really well.
Top notch video. Whenever anyone makes a chicken video I’m always miffed when they don’t talk about not cross contamination and washing hands. I’m also a huge spatchcock fan so when I saw roasted chicken I would have been chocked if there wasn’t a spatchcock version. Well done.
The way I like to cook a whole chicken is to spatchcock it, season the skin with salt and the inside with salt and pepper, fry it in an oven proof pan skin side down until skin goes golden and crispy, turn it over, add any other sauces or seasoning and roast for 30 min. Works every time.
I've tried your recipe yesterday evening and the result was delicious. I had to adjust for time and the next time the piri piri sauce has to be less spicy, but was a great success! Thanks!!
As usual Ben, these are fabulous midweek ideas. Never thought of throwing fennel in a tray bake. MUST try that. How about a session on making stock like a chef?
Love this--I just spatchcocked a chicken last night over tiny potatoes, carrots, Brussels sprouts, and tiny onions. Just salted the bird. When it was done cooking, the whole thing got fresh lemon juice. Could eat those pan drippings with a spoon!
In Australia, it’s very common to make a flavoured butter such as garlic and herb butter and squish it under the skin covering the breast. It not only adds wonderful flavour but also keeps the breast nice and moist.
Inspired me to try roasting a chicken for the first time--I did the second recipe, mostly, but with just butter and rosemary (I meant to use salt too, but forgot) instead of the sauce. And I didn't have anything in mind for the spine, so I just set it next to the main bird. Came out absolutely delicious! The skin was crisp (especially on the spine!) and the meat was tender and juicy. I'll absolutely make this again.
Mike ate very well that day. I've cooked chicken (mostly chicken parts) over veg (potatoes, onions, kale) many times. It makes the veg taste amazing. Never mind the chicken (although that's really good too).
We used to have a weekly gathering and a takeaway which got quite pricey. I used to buy a chicken and make a stew and dumplings. One of our friends would disappear and he would be in the kitchen eating from the pan. A compliment I guess.
See, this is why we can have a roast turkey in late November then maybe another or a ham or goose on Christmas. We don’t often have roast dinner. At least where I grew up it was a treat
I like the recipes! I always have trouble finding new ways to cook a whole chicken, it always end up the same way, roasted on a beer can with half the beer on the chicken itself, its nice with a new way of thinking when it comes to cooking whole chickens
Came here from the Tweet on Twitter! I am drooling throughout this episode!!!!!! You should do more of these as now after several, it makes me wanna create these here at home and I'm not kidding! I'll sure to be SORTED for the week ;)
@@SortedFood OH TRUST ME when i say that when I get my recipe box all set up and I get a new printer, your recipes will be made and shared on socials! :D
One note... Here in the States, thanks to our large amount of chicken production, at major supermarkets, it's usually quite a bit cheaper to buy a "whole chicken, cut up" - that's missing the back, neck, etc. It's a factor of how much chicken we process here.
This might be my favorite Like A Chef yet! Both recipes look delicious and I'm 100% going to make use of the tray bake! It's not even lunch time yet and I'm salivating!
Mmmm that first chicken dish looks great, I'm stealing that one, adding a drop of white wine and some wholegrain mustard. The peri peri one I do regularly, my local Co-op does marinated spatchcocked chicken for £5, £2.50 in the use by sale section, comes in a tray, so I lift out the chicken, pop my veggies in, then using a homemade trivet (£1 bargain frying pan mesh cover with the handle cut off), pop the bird on top and an hour later it's savoury heaven!
Love the these videos! They really help get out of the lockdown cooking rut! But I must admit that I can’t help but giggle whenever Ben says “spatchcock!” 😉 😆
I feel like this series started with Mike trying to think of a way to get Ben to make his lunch.
That is a very good theory. :)
Lol! Lucky Mike.. it works so well!
I’m surprised Jamie hasn’t thought of a video concept that involves Ben constructing a very high quality sandwich for him go judge so he’s able to eat a delicious sandwich for lunch and make a living from it 😂😂 nothing gets between Jamie Spafford and a sandwich so I’m surprised that’s not become a channel staple yet 😂
Can you put all of the 'Like a Chef" videos on a playlist? I know a lot of people i could recommend these to
VitorEBom this comment needs more attention. Sorted?
They did 😊 th-cam.com/play/PLWLHJzWYH_EdqfMbNDkuhv62GnU_w0CgC.html
I’m really enjoying thee sort of basics episodes lately.
Awesome to hear! Share with your friends if you think they can benefit and save money from them too whilst being inspired.
@@SortedFood Hoping to see many more of these in the future. I like the basic skills to elevate my own mediocre skills. Question though. If the chicken rests for 30 minutes covered will it still be hot? Or do you rewarm in the microwave if it cools down?
@@steveaustin2686 If you wrap it well, it should keep its own heat and at least be warm. Be careful not to wrap it too tightly, though, because the condensation might affect a crispy skin. Normally when I roast my chicken ( I normally spatchcock ), I let it rest uncovered for about 10 - 15 mins, and it's decent enough for me. The basic vibe is just so the breast doesn't lose all its juices and dry out.
@@steveaustin2686 It will still be hot.
@@steveaustin2686 if it does cool down abit put it in the oven that is probably still abit warm while you plate the food . it will be good temp by the time you need to pt it on the plate .
My head is so fried from the week it took reading all the comments and playing it back twice to figure out what was wrong with “generous seasonally” 😅😭
Fried 110%: didn't even realize it until your comment
geason senerously
I haven’t been on this channel for a while, but this is the content I originally subscribed for. Thank you, guys!
Glad to have you back! We've now done 9 of these over the past few Fridays... so plenty to catchup on!
I also originally subscribed for this style of content.
Same here! Although i came back to watch them a few months ago. I didn’t realise how much i missed these boys until i started watching them again and couldn’t get enough. Felt like i was discovering them for the first time again.
I will definitely be catching up on the other ones!! And, looking around a bit more while I am here. 😊
Whenever you post one of these I end up making a whole chicken and enough stock for three households from the bones. ;)
That's fine - freeze it up for use later on 🙌
@@SortedFood Oh I can it in old mason jars and drop off the ones that seal properly on peoples doorsteps
@@jesthered7966 That's kind. Maybe also consider your local food bank these days. More and more people depending on them.
@@AlanHope2013 Unfortunately we are not allowed to donate homemade anything to our food banks. :| sadly
@@jesthered7966 why would that be? Avoiding Contamination ?
Vegetarian but still here for Professor Ben and his wise teachings 👨🏫
You could basically use the same recipe but instead of chicken use a halved pumpkin.
Same😂😂
@@MaZEEZaM Good idea especially with the fennel one, thanks :-)
Me too!
Same here just replace with big loaf of mushroom seitan with provolone 'skin',
We don’t seem to get as many “this is how you cook this dish/recipe” videos as we used to so these are really refreshing
You should do a video about making the most of expensive ingredients. Like spices or great meat cuts and the like
Funny you should mention that... stay tuned for the next couple of Friday videos!
@@SortedFood already excited!
I love the like a chef series. Little things that make a huge difference in your cooking.
It’s the little tips and tricks that just elevate dishes from normal home cook level to a talented cheffy level! It’s always the small intricacies that differentiate the highest quality dishes from the average dishes and these videos are stuffed full of cheffy hacks that if inferred correctly can enhance your cooking and improve the quality of your dinners
We call those leftovers “planned-overs” and they’re a really good idea! That way on Thursday when you just can’t work up the enthusiasm to cook something, your meal is already in the fridge.
Like a chef is such a classic, back to the humble beginnings of the channel kinda thing. Something you'd have made when the channel began.
I love it
So I've cooked this dish twice now. The first time I followed the recipe fully, and whilst the texture of almost everything was wonderful, the lemon provided a sourness that just overpowered everything. I tried it again today but just omitted the lemon from the tray, still putting lemon in the cavity. This time it was wonderful. Both flavour and texture were there, and I found that the aroma of the fennel compensated for the absence of lemon in the tray.
Had the same experience, and I've seen it repeated by several. I'd love to know how that lemon would taste *good*
@@trykksverte roasted lemons have a tendency to turn quite sweet. guess it being inside the bird protected it somewhat from the heat and in turn cooked it less?
I love how this series is different from other cooking recipes that tell you all the specific weights/measurements while Ben is really just showing us that cooking can intelligently improvised! Also, would love to see James do this series too!
I'm loving the like a chef videos, I just need to make sure the husband watches them 🙂.
Funny, I always make sure my wife doesn't watch them or she gets wrong ideas for her next lunch order. I much rather cook what I had planned or what's left in the fridge than getting a "ohhh, roast chicken sounds good" anticipation which then turns into "potatoes with spinach are good too"...
I'm from Kazakhstan. Come and visit me, we will be friends, very simple recipes for cakes, salads and various sweets! I will be glad to see you.
No matter how experienced a cook one is (I'll admit to 60+ years of home cooking, culinary courses, shelves of cookbooks, etc.) you can always discover a tip or two with "Like A Chef." Carry on, Ben....love this series! (And I do enjoy Mike's muffled utterings of delight when he tastes the dishes at the end!)
Ben is so competent. It is a wonderful quality.
Well done Ben. Also shout out to Mike behind the camera. Keep up the good work and hoping all are happy, healthy and above all safe.
I missed recipe videos! I’m so happy they’re back (for now)
It's 2:57 am in Adelaide Australia and here I am...watching sorted yet again..
Mike saying “Yum...” is the foodie representation we need.
He was drooling a lot in this - you know how much he likes chicken!
Mike is the quiet hero of Sorted
Quiet until Barry leaves a random hob on!🤣
@@alanstiles650 😂
Having made spatchcock chicken a million times - thank you for the great idea of adding veg underneath!
Such a good tip!
Yes, but if you add vegetables, you can't save any of the juices for jelly on your toast next day!
I never made a roast chicken before but followed your steps yesterday and everyone loved it! Thank you!
I love these 'like a chef' series! Thank you guys! and thank you Ben for making it so easy for us!
Can we please see James give some recipes too? I'm liking this series, and I appreciate the difference in styles between you.
been loving this "like a chef" series! please keep making content like it!
Coincidentally came here after the Seasonal Ingredients Pass It On where Jamie's roast chicken consisted of him chucking a whole chicken in the oven on max and praying--thought there was some humorous irony in that 😂
That 'generous seasonally' was not missed - even with the smooth cover-up. Thanks for the laugh. Haha.
I definitely missed it, I didn't catch there was a messup until the coverup!
Would love to see how to level up all elements of Christmas dinner..and a Christmas feast pass it on!
These videos are simply the best videos you do. They have the most utility for me and have helped me so much. From solving problems when I forgot something at the store or something spoiled to just an idea for dinner when I don't have one. Plus we all get one extra day a week of the part of the sorted gang :). Thank you so much and I hope you continue this series.
Like chef is my favourite thing you guys have done in a while. So helpfull during these trying covid times
Would love one of these using a vegetarian protein like tofu, tempeh, canned beans etc! Great content as always
+Hayley K Sorry, tofu is disgusting.
Honestly the best series. Soooo helpful
Yum! Can you show us ideas for the leftover meat and for the stock, please?
Love ending the week with one of these Friday freebie videos! Here’s to the weekend sorted 🥂
Happy Friday!
No One:
Literally No One:
Benjamin David Ebbrell: “...Generous Seasonally.”
And down below comment we all do.
"Midweek. Midweek midweek midweek. Midweek! MIDWEEK!"
A personal favorite anytime of the week. I didn’t know that term Spatchcock before.
Hope you and your families are all Safe, Healthy and ready for 2021
You need to check out spatchcock turkey then! There was an explosion of videos around Thanksgiving about spatchcocking Turkey instead of just roasting it - apparently, it's a ton juicier.
Spatchcock has two meanings, it can mean a small, young chicken and also opening it out as Ben has done in this video. In Australia, we also call it butterflying and can be done with various meats.
Being seasonally generous is just good advice.
I was searching your TH-cam library for this video last weekend when I made a roast chicken for the first time... I use your channel for everything cooking related (you have my total trust) so I felt out of my comfort zone not having a video. Time to see what I can do differently this week!
I love these recipe videos... I like the fun stuff too but the easy, budget friendly but still foodie friendly recipes is what pulled me to the channel years ago ♡ I cant wait to try this one!
Last time i was this early, i could still hear "im gooy in the middle, baby, let me bake"
3:01 nailed it
Thanks Ben, I really appreciate your help with the basic things, 2 fantastic recipes, cheers guys 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I love these. Incredibly useful, and still peppered with Sorted moments like "Generous Seasonally".
LOVING this series!! 'Like a Chef" videos
This content really is the best of Sorted. Glad to see these. Thanks guys!
I would like to see them sit down at the table and try both dishes and give the tasting notes like they do during the challenges.
I’ve really enjoyed some of your recent Friday videos where you teach basic things. In that same mood, could you do a lessons episode where you resoundingly prove why it’s important to follow certain rules?
for example, resting meat. what happens if you cook two identical cuts of steak on the same skillet for the same time, but you slice one portion immediately while letting the other portion rest. Would a blindfolded person even be able to tell one is tastier because it has rested?
or overworking hamburger meat. or what happens if you dont let pasta dough chill. or you dont add a pinch of salt to cookie dough. or not salting pasta water - i’ve specifically been curious about this one because would you even notice the pasta hasn’t been brined if the pasta ends up getting coated in a delicious sauce?
We saw this video last night & immediately got up & went to the store for the ingredients for the 1st chicken bake with leeks & fennel. We've been avoiding eating potatoes, so we substituted turnips in place of the potatoes. (We also used plain Greek yogurt as the cream.) It was delicious!!! Thanks for the recipe!
Would LOVE to see a video on how to use the leftover bones and stuff to make a good stock and then various ways that stock can be used like soups etc. would be super helpful!
Love seeing Ben on Fridays, just makes me smile 😘, much love guys from Kansas🌻
The normal in time really came out when I read the title because I saw it and was sat there scratching my head as to how a chicken could be roasted in more than one way 😂😂 before watching this video I assumed that roasting was a cooking process, much like deep frying, sautéing and pressure cooking are, but yet again this video has taught me something new and I’ve learned that there’s different ways of roasting joints of meat
'generous seasonally' it's okay Ben, we've all been there lmao 😂
I always let the chicken come up to room temperature prior to roasting and always let the bird rest prior to carving, a sheet of foil and a couple of tea towels can keep the bird warm for ages. PS love your tips and tricks to getting things perfect
I always learn so much from Ben, he is awesome at teaching¬
One suggestion I saw was to butter under the skin, and to use a flavored butter (mix in spices to the butter). We did that for Thanksgiving turkey. It worked really well.
Top notch video. Whenever anyone makes a chicken video I’m always miffed when they don’t talk about not cross contamination and washing hands. I’m also a huge spatchcock fan so when I saw roasted chicken I would have been chocked if there wasn’t a spatchcock version. Well done.
I really like the extra tips and tricks from Ben.
The amount of variance possible using these methods is amazing, great video I’m off to make myself something thanks for the inspiration.
OMG that tray bake, can we just talk about that tray bake. YUM!
The way I like to cook a whole chicken is to spatchcock it, season the skin with salt and the inside with salt and pepper, fry it in an oven proof pan skin side down until skin goes golden and crispy, turn it over, add any other sauces or seasoning and roast for 30 min. Works every time.
Lowkey wanted to bite my phone when seei g the end results. When I'm back, I am defo trying these. Thanks guys!
I've tried your recipe yesterday evening and the result was delicious. I had to adjust for time and the next time the piri piri sauce has to be less spicy, but was a great success! Thanks!!
I can not be more amazed and at how gorgeous that chicken was. Woah.
I love this 'like a chef' series
I do love these extra bonus and to the point videos, smack full of good tips!
I love these 'Like a Chef' bits, so calm and relaxed and re-watchable. =)
It would be great to see James in these kind of videos from time to time..
Yes, I would enjoy that.
As usual Ben, these are fabulous midweek ideas. Never thought of throwing fennel in a tray bake. MUST try that.
How about a session on making stock like a chef?
Fennel is so underrated.
Love this--I just spatchcocked a chicken last night over tiny potatoes, carrots, Brussels sprouts, and tiny onions. Just salted the bird. When it was done cooking, the whole thing got fresh lemon juice. Could eat those pan drippings with a spoon!
ideal!
I had never heard of butter roasting chicken until I found you guys. It sounds so good!
You've got to try it.
In Australia, it’s very common to make a flavoured butter such as garlic and herb butter and squish it under the skin covering the breast. It not only adds wonderful flavour but also keeps the breast nice and moist.
This video is perfect timing. I just bought a whole chicken for a weekend roast family meal and was looking for ideas. Thanks guys!
You guys are a Godsend. I was just tryina figure out a new roasting technique after i got a new oven and my old method doesnt work anymore.
Ben should teach a live virtual cooking class! I'd definitely join in. Thanks for this! I'm excited to try this
Brilliant! Simple mid-week cooking.
Inspired me to try roasting a chicken for the first time--I did the second recipe, mostly, but with just butter and rosemary (I meant to use salt too, but forgot) instead of the sauce. And I didn't have anything in mind for the spine, so I just set it next to the main bird. Came out absolutely delicious! The skin was crisp (especially on the spine!) and the meat was tender and juicy. I'll absolutely make this again.
The first way I make probably once a month for my family. I can't wait to try the 2nd way! I know that they are going to love it. Thank you!!
I made one of those last night and it might be the best chicken I ever made... it was the spicy one! Potatoes were perfect!
Spatchcock is how my friend does his turkeys. It’s so good and cooks much faster and evenly. Love it!
I slow roast my chicken at a lower temp and it never have dry chicken it's so tender it just falls of the bone and full of juicy goodness
I just love to hear them all speak. ❤️ I especially love how they pronounce oregano. 😊
I have missed this type of video from Sortedfood, really great to see such a video again 😎 Its the reason I originally subscribed to this channel.
Mike ate very well that day. I've cooked chicken (mostly chicken parts) over veg (potatoes, onions, kale) many times. It makes the veg taste amazing. Never mind the chicken (although that's really good too).
I just bought a whole chicken yesterday to make tonight.... This couldn't have been better timing!
Awesome, I roasted a chicken for the first time with your instructions and it turned out great!
We used to have a weekly gathering and a takeaway which got quite pricey. I used to buy a chicken and make a stew and dumplings. One of our friends would disappear and he would be in the kitchen eating from the pan. A compliment I guess.
thanks Ben (and Mike)
Both chicken dishes look insane! Awesome 🙌🏼
See, this is why we can have a roast turkey in late November then maybe another or a ham or goose on Christmas. We don’t often have roast dinner. At least where I grew up it was a treat
I like the recipes! I always have trouble finding new ways to cook a whole chicken, it always end up the same way, roasted on a beer can with half the beer on the chicken itself, its nice with a new way of thinking when it comes to cooking whole chickens
Came here from the Tweet on Twitter! I am drooling throughout this episode!!!!!! You should do more of these as now after several, it makes me wanna create these here at home and I'm not kidding! I'll sure to be SORTED for the week ;)
That's great to hear, don't forget to send us a pic on Twitter of anything you make. We love seeing photos of your creations :)
@@SortedFood OH TRUST ME when i say that when I get my recipe box all set up and I get a new printer, your recipes will be made and shared on socials! :D
@@SortedFood OH and thank you for the replies! That means a lot to me! :)
One note... Here in the States, thanks to our large amount of chicken production, at major supermarkets, it's usually quite a bit cheaper to buy a "whole chicken, cut up" - that's missing the back, neck, etc. It's a factor of how much chicken we process here.
The best content and recipes. I love that you guys create such high quality content. Takes dedication. And the relentless power of Ben ofc
I made the one with fennel and potatoes this evening. So freaking good!!
This might be my favorite Like A Chef yet! Both recipes look delicious and I'm 100% going to make use of the tray bake! It's not even lunch time yet and I'm salivating!
You should deffo give it a go.... send us a photo on Twitter too?
A whole roast chicken is one of my favorite mid week meals because it tastes like it took forever but it's actually very easy.
Mmmm that first chicken dish looks great, I'm stealing that one, adding a drop of white wine and some wholegrain mustard. The peri peri one I do regularly, my local Co-op does marinated spatchcocked chicken for £5, £2.50 in the use by sale section, comes in a tray, so I lift out the chicken, pop my veggies in, then using a homemade trivet (£1 bargain frying pan mesh cover with the handle cut off), pop the bird on top and an hour later it's savoury heaven!
Roast chicken warms most peoples plates, Ben warms my heart...
Within the hour, I am getting better. I love your videos
Love the these videos! They really help get out of the lockdown cooking rut!
But I must admit that I can’t help but giggle whenever Ben says “spatchcock!” 😉 😆