So lovely people, the lovely Meghan Markleand Prince Harry are getting married and
as we all heard they got engaged overmaking a roast dinner, roast chicken, and
it got me thinking about the ultimateroast chicken recipe. Everyone knows how
to roast a chicken but I've got a methodthat takes it up three notches. Are you
interested? Let's do this.royal style. Let's talk about the
shopping. Chicken. This is a hundred dayold chicken. It'll easily serve six to
eight people beautifully. Slightlysmaller this is a Label Anglais.
It's been corn fed a little bit, you can seethe colour. We've got a little poussin
here right, corn fed again. And then herewe've got an organic chicken. Delicious.
So the one I'm going to do is a nicelittle Label Anglais. First up finely
chop some herbs. I've got some marjoramhere, parsley, basil, seasoned with salt
and pepper. Add a nice couple of lugs ofolive oil. Mix it up. The oil will help
bring out all the natural flavours andoils from the herbs, and then we're gonna
get our chicken. If you can get a dryplucked chicken the skin is so crispy
and it's delicious. What I want to do isjust run my knife around the top of the
legs and score that skin like that, andthen just pop that little ball joint.
Take the end of the chicken leg offand when it cooks and roasts it just
looks beautiful. Put the chicken on itsside and I want this thigh meat to cook
at the same rate and speed as the breastmeat, so I'm simply just gonna do three
confident slices down to the bone and italso allows your flavoured oil to get in
there. With the breast, right, I want you to bevery, very careful. Here is the end of the
skin. I want you to pull it towards youso you don't tear it and just get your
finger in between the skin and thebreast, make a little pouch and then I'll
use a little spatula to get right downthere. Divide these herbs by half, and again,
I don't want to tear that chicken skin.Wonderful! Look at that! Just get two
slices of butter and I'll ram these downthe chicken breasts. So that's gonna make
your chicken breast juicier than ever.It's gonna make that skin crispier than ever.
There's one other trick that I'vegot. Lemon. Now if I put a cold lemon in
there, the hot air is not gonna get inand it's not gonna be kind of cooking
as even as I'd like it. So we've got ahot lemon that I'm gonna just stab and
this is basically a boiling hot citrustime bomb. Now we are gonna tie this bird up.
Take a little bit of our butchersstring, get it in half, put it just under
the legs like this, take it up to theselittle notches here, and I'm gonna do a
little knot. Tighten it up, go in betweenthe breast and the legs, turn it over,
you do another little knot, and it's just gonnakeep it in shape, and it means you get a
nice, neat, even cook. With all the kind ofremnants of the oil and the herbs, you
rub that all over the chicken and it'sreally a spectacular thing. Into a tray
we go, a whole bulb of garlic, two onions,cut those in half. I'm gonna cook it at
225 degrees celsius for one hour. It'sgonna be spectacular.
Look, look, look at that! You know it makessense. Ahh, so good. The string holds it all
together, but you know that that chicken isdone when you can pull the meat off the
bone and when the juices run nice andbrown. If you look in here you can just
take skins off these bits of onion.You're gonna have the best, best gravy.
I'll put this heat on add just a heapedtablespoon of flour just mush it all up.
You don't even need stock, just top it upwith some water bring that to the boil
this of course is the time where you letthe chicken rest, you finish your gravy
and that's when you bring your salads oryour greens or your potatoes all together.
So let's sieve out all of thosechunks. Mega flavour, take a little ladle
and push it through. Look at that! Bring it backup to the boil and you're gonna have an
amazing gravy. Let's look at our lovelychicken, see how crispy that skin is how
the herbs are trapped really, really nice.Let's have a little carve up.
First up, run the knife around the back of the legand just click it and it will just fall
apart, cut it across like that giving youthat beautiful drumstick and that
wonderful thigh meat. If there's any littlejuices that come out don't be afraid
just to pour those back into your gravybecause it's all flavour, juices galore.
When it comes of course to the breastslet's just take a nice little chunk here.
You can see the herbs underneath, you can see the gorgeous, crispy, golden skin.
You can see that the breast meat is juicy,juicy, juicy. That's what it's about guys.
The smell at this point from the lemonis phenomenal. It's fragranced the whole
of this amazing chicken. This lovelygravy over the top of the chicken like
this, wonderful. That's got to surely get the royal seal of approval.
So that my friends is aclassic roast chicken to savour and enjoy.
The gravy is amazing, the skin is crispy,the herbs and that juicy, juicy meat.
Enjoy, happy roasting, take care.
Jamie’s got a Roast Chicken recipe that is bound to get the royal seal of approval! We all know that Harry & Meghan got engaged over this dish, so next time they need to follow Jamie’s tips to make sure it’s perfect. Give this a go and you’ll never go wrong, getting juicy, herby, flavourful chicken every time! For the recipe and more visit - http://jamieol.com/PerfectRoastChicken Links from the video: Perfect Roast Beef | Jamie Oliver | http://jamieol.com/PerfectRoastBeef Chicken in Milk?! | Jamie Oliver & Gennaro Contaldo | http://jamieol.com/ChickenInMilk For more information on any Jamie Oliver products featured on the channel click here: http://www.jamieoliver.com/shop/homeware/ For more nutrition info, click here: http://jamieol.com/Nutrition Subscribe to Food Tube | http://jamieol.com/FoodTube Subscribe to Drinks Tube | http://jamieol.com/DrinksTube Subscribe to Family Food Tube | http://jamieol.com/FamilyFoodTube Twitter | http://jamieol.com/FTTwitter Instagram |http://jamieol.com/FTInstagram Facebook | http://jamieol.com/FTFacebook More great recipes | http://www.jamieoliver.com Jamie's Recipes App | http://jamieol.com/JamieApp #FOODTUBE x