How To Perfectly Roast a Chicken | Chef Jean-Pierre
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- Опубликовано: 29 сен 2024
- 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!
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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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 RUclips." 😆 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. ❤❤
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 RUclips. And it is comment like yours that make it all worthwhile !!!🙏🙏🙏
A joy to watch! This man knows his way around a 🐔 chicken. Such finesse.
Omg! Beautiful! I can smell that roasted chicken from here! Your the best! I love when you ask us where something is! Its as if we are right there in the kitchen with you!
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.
I made this Chicken last night... turned out as YOU predicted ... Perfect ... Thank YOU so much .. I do enjoy your instructional Videos ... Thanks again.
Chef, that looks simply delicious.
What a result with such simple ingredients.
Next time I'm going to open up the chicken like that!
I just watched your video on the roast chicken recipe and I have to make it this week. It looks so delicious and simple to do. I also liked your onion ring recipe. Keep making the good cooking recipes for us.
I’m making this today mmm it smells so good. Thank you so much for sharing your knowledge. Happy Sunday everyone. ❤🥂
Beautiful! You could make a perfect gravy out of some of those roasted vegetables which would be a perfect compliment to garlic mashed potatoes or rice pilaf. yum!
👍👍👍😊
Thank you for a super recipe !!👍
Beautiful I’m drooling 👍
Came for the Onyons, stayed for the chicken 😋
Nice tips, will do next time I cook chicken. Thank you!
Chef! I am so sad! My chicken did not come out as expected. I cooked a 4.84lb bird prepared EXACTLY how you did it and cooked it at 450 for 45 minutes. The internal temperature was only 138 so I cooked it another 30 minutes. The internal got to about 152 but there is still red in the middle of the bird near the bone. I wish I could send you a picture. Anyways I cut it up and microwaved it till it looked cooked. It's not as juicy as yours but not as dry as I used to make it! I think my oven is crap. It's gas but I don't think it gets very hot. I am renting a house right now but when I get my own place next year I am not going to scrimp on the oven I buy! Love your videos. You always make me laugh and smile.
Chef Pierre you are tops. The master of food and the kitchen. il maestro *****.
Wish I could meet you and be a guest on your show. I live in west palm beach. I would love to be friends. I am pure Sicilian and was a chef a hundred years ago. Best wishes amico
Thank you charles it is comment like yours that make it all worthwhile🙏🙏🙏😊
So freaking beautiful. I knew how to do it but to watch you teaching it is setting me back on "Go". Brilliant and funny. Love that videos for inspirational purposes. And very good tips that upped my game! BUT, eating chicken with bones is very traditional in Portugal (not with but on the bone - Frango Piri Piri), but thats for some BBQ channels to go for.
Yes, prefer my chicken on the bone! Also, want the delicious "oysters" from the back roasted as well.
🌹🌹🌹 Thanks For Sharing 💖💖💖
I like rather dry well-roasted chicken that i can taste the seasoning all over :3
Some may say im special for it but i like it that way, too juicy meat makes it unenjoyable to me
I've always been told that butter is the secret to crispy skin. Is the difference here the high temp and the short cooking time? How about butter under the skin? Not needed? I'm must admit the skin on the chef's chicken looked mwaahh!
Oyon makes me smile everytime and lately those are far and few between
Man your awesome 👏 👏👏👏!!
I have oven envy
Hello Jean-Pierre, I remember your pork tenderloin where you mentioned to brine the meat which you also mentioned can be done for chicken. Any further thoughts?
😂😁 Making ❤
get down chicken 😂 👀💜🐔🐥
👍👍😊
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
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
😂😂😂
Out of the hundreds of subscriptions on RUclips 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.
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 RUclips.
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.
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.
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.
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!
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
Merci beaucoup chef ! Encore un excellent cours pour élever un plat simple à un autre niveau !
Vraiment merveilleux. ❤️
"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.
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!
Chef, I've roasted chicken for years but you make it look like a work of art !.......looks FANTASTIC!
I made this dish for my mom and she loved it! Thank you for sharing your knowledge with us!
i love when you say very simple :D
Oh how I love Thursdays!!
You brighten my day with your awesome personality and help me gain more cooking knowledge 👍👍 THANK 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!
What am I saving this for? The dog doesn’t eat it… 😂😂😂
Every dish looks delicious as well as beautiful on the plate.
Thank you Chef.
God bless!
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
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.
The chef is so good, he could sell me my own house to me.
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...!
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
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!
My favorite chef!
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 hope you introduce us to your wonderful crew one day
I actually like eating the bones. After we finish eating, me and my mom would sit for hours licking the bones until theres nothing left on them.
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!
This guy has the best chef personality on RUclips.
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 😋❤
Chef Jean-Pierre, you are the best 👍
i just had 6 beers and a mountain of food. I lay in bed watching this and Im hungry again
9:23 "this is when you don't want to drop it"
My dog disagrees with you, good sir.
12:37 Bless you. Whoever maintains this channel is 2nd only to whoever cleans up.
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 Macaroni. Looks delicoius. I'm doing it this week for sure. All the best Chef.
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.
roasting the chicken on vegetables really looks and sounds great, and it only takes 45 minutes in the oven! I like it!
Love your videos chef!!
Moi aussi
And yet another fine dish by our wonderful Chief.
Love this channel and his information is always spot on. 😁
Your not just a chef you’re a Master Chef thank you for sharing your skills👏
Made this and I have never had a chicken that cooked evenly where the legs were cooked and the breast meat was still juicy! Thank you for your videos I love watching all of them and have learned so much. I want to get a good pair of kitchen scissors, it would be great if there were a list of Tools brands that you use and/or recommend😀
I found this one on Amazon for you it is not expensive and great quality! www.amazon.com/Professional-Dishwasher-ANDONG-Multipurpose-Stainless/dp/B09TXS6VJ2/ref=sr_1_13_sspa?crid=2K9RSAHBZW4AS&dib=eyJ2IjoiMSJ9.P3Vtd0O_fIIgx9zx2j-6QlB1KJduyZ8Psl9jUlN3jAkSAJZefMMDipGuVuDiHfKEIfYmRSplh1dELTFKOake98RVFyKRI-7sTJkNPzp_etk-9EiuJ8gTBDiwd5o21veX8FBRvocTdavZ3BG2Rw2aUQEnNvvVc7eYqajg44Nw93iZomr0WitfHP2QIupTFKxO-7qulrEe5SUQbg_BqIowez8uZ-GDEU64Desxw4tmRr8RJ9QNl5Gu-KQU0zN-ccEFIrnSNMFdtsq05-Fokkho52jb1tE_n1KLBTlNt4JE8AQ.YQMqCI_TKHaTTuM47o_gO97dtQNjmInrWTI74DZP8gk&dib_tag=se&keywords=kitchen%2Bscissors&qid=1727367687&sprefix=kitchen%2Bscissors%2C%2Caps%2C110&sr=8-13-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&th=1
Worlds greatest chef and not so good back surgeon.😀
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🙏😊
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
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 🙏
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!!!
You don’t brine the chicken before roasting?
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
Coocked it right away and it went perfectly well, thank you Chef
Beautiful!!! 💗💗💗
Why does Chicken taste soo good? I don't know - but it does! :)
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! 👩🍳❤️
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!!!
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!!! :)
Thanks for another awesome recipe Chef!
J-P Rocks! Give him all the stars.
Those vegetables look scrumptious. The chicken looks fab. I’m putting on weight just watching this yumminess. Thanks JP.😋😋😋
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
We pasture-raise Bresse and Delaware chickens:
1. Rinse and pat-dry a properly aged bird.
2. After coming to room temperature, rub duck fat on the skin.
3. Generously salt and pepper.
4. Place in covered roasting pan containing 2 cups or so of wine, beer, or water.
5. Roast at 250f for 2-1/2 hours.
6. Remove lid, crank up temp to 350f and roast until skin is desired crisp.
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.
Wow!!! So beautiful and wonderful Roasted Chicken recipe by the great chef Jean Pierre.Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023❤️⭐️🌺👍🌹🌟💕😘👏🐿️🌷
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!!
Greetings from Kuala Lumpur Malaysia 🇲🇾... Fantastic.. Thanks for your wonderful time. I'm going to try this for my family. Well explained Sir. Keep cooking..
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!
Awesome. Chef never ceases to make me smile and laugh, and get hungry. Salud!
Thanks Chef Jean-Pierre! Your way of cooking makes sure the chicken is cooked.
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!
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!😊
A full week of onion? My pants just got a little tighter.
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!
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Chef: I would like to take this opportunity to thank you for your help with my purchasing products from your store, Thank you!
Our pleasure!