Roast Chicken Dinner - Gravy, Mashed Potatoes, Peas
HTML-код
- Опубликовано: 5 июн 2019
- Everything you need to make my version of this classic dinner, which serves 4-6. Thanks to Skillshare for sponsoring this video! The first 500 people to sign up via my link will get two FREE months of Skillshare Premium: skl.sh/adamragusea
1 approx. 4 lb chicken
1/2 lemon
1 shallot (or chunk of onion)
1 stick of rosemary (or other herb)
1 lb red potatoes
1 Russet potato
1/2 stick of butter (or less)
1/2 head of garlic
1/2 cup of milk (or maybe a little more)
1/2 cup of white wine (optional)
4 cups of frozen peas
water
flour
olive oil
salt
pepper
garlic powder
For the chicken, put some olive oil in a 10-inch skillet and put the chicken on top. Put in enough salt and pepper to coat the entire chicken, and smoosh the olive oil and seasoning around every surface of the chicken. If you have them, stick a chunk of lemon, a shallot or chunk of onion, and some rosemary (or other herb) into the cavity of the chicken.
Get the oven pre-heating to 400 F (convection, if you have it). Turn a burner on medium under the pan and cook the bottom of the chicken for about 15 minutes. Transfer the chicken to the oven. After about 30 minutes, sprinkle the breast with garlic powder and up the temperature to 425 F. Cook another 15 minutes or until the deepest part of the breast reads 160 F (or 165 if you need to be particularly cautious about food safety).
For the gravy, remove the chicken from the pan to a plate after it's done roasting. If you don't want a ton of gravy, pour off some of the fat (possibly into the mashed potatoes). Turn heat on medium under the pan. Whisk enough flour into the fat to make a thick paste, and cook for a minute until it smells nutty. Deglaze with some water, stock, or white wine, and scrape all the fond from the bottom of the pan. Whisk in some more water or stock until it looks like a very loose sauce and simmer for about 10 minutes until it becomes thick and brown. You could chop up the shallot/onion from the chicken and throw that in, and you could squeeze in the lemon from the chicken if you like lemony gravy. When the gravy looks thick enough, test for seasoning and adjust with salt and pepper or anything else you want. Then dilute with more water or stock, accounting for the fact that the gravy will thicken as it cools. Strain it if you don't want the chunks.
For the potatoes, cut the red potatoes into even, big pieces for boiling. Don't peel them. Peel the Russet potato and cut it into slightly bigger pieces than the red potatoes, because the Russet cooks faster. Put the potatoes in a pot of water and boil until you can easily pierce them with a fork. While they're boiling, peel and chop the garlic. Drain the potatoes into a colander and return the empty pot to the heat. Put in a little butter, and fry the garlic until just golden. Put in the milk, get it hot, then put in the potatoes. Put in some of the excess chicken fat and/or as much butter as you want (I do half a stick), a big pinch of salt, then mash until everything is combined. Stir with a spoon (the masher is bad at mixing) and test for seasoning.
For the peas, put the frozen peas into a microwave safe container, cover with water, and microwave until boiling. Strain, then stir in a little butter and salt.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce. 
Хобби
Q: Aren't red potatoes bad for mash? Don't they set up like library paste when they cool?
A: Yes, if you only use red. But the mixture of the two types of starches you get by adding in a Russet (or any floury potato) fixes that problem. I like the red skins. Yukon potatoes are nice too, but where I live you can only buy those in giant bags.
Q: What was the brown thing in the frozen peas?
A: A little piece of stem. Not unusual. I took it out.
Q: Why frozen peas?
A: Good fresh peas are really hard to come by. They start losing their sweetness the second you pick them. I speak from experience; I used to grow them. The few times I've gotten fresh peas at the farmer's market, they've been starchy by the time I could eat them. Frozen peas are the greatest frozen vegetable. The farmers/processors are able to pick and freeze them at their peak of sweetness, and the flash freezing process they use really preserves the texture. The times in my life when I've had perfect fresh peas have been moments of divine inspiration, but they've also been few and far between.
Q: Can you be more specific about why you didn't like the breast-side-down method?
A: 1) It didn't cook the dark meat as much as I want, though it did a better job than standard roasting; 2) There wasn't nearly as much good fond, so the gravy was pale and bland; 3) The breast didn't have time to brown as much as I wanted; 4) It was kinda hard to know when to flip it, and the flip was kinda physically tricky. The breast stuck to the pan and the skin tore.
Q: Why didn't you make Yorkshire pud?
A: I'm willing to be proven wrong, mate, but I've eaten many yorkies in the U.K. and in my own kitchen, and I think they're overrated. I think the gravy is a higher use for that fat. But you do you!
Q: Why did you let that lemon seed just drop into the gravy?
A: Because I'm not fussy. Unless it's for a dessert or something, I never worry about catching the seeds. They haven't bothered me yet. But you do you.
Q: I saw some pink flesh in your leg quarters. Are they undercooked?
A: No, they're cooked to smithereens, which is how I like my dark meat. The flesh right around the hip joint will pretty much always be pink, even if you cook it to a really high temp, as I did. This is one of many reasons why color is an imperfect gauge of temperature in meat.
Q: Why is your gravy pale?
A: I wouldn't call it pale; I'd call it blonde, which is how I usually like poultry gravy. You could make yours more brown by cooking the roux for longer. Personally, I really dislike the flavor of brown roux. In the U.K., they're also fond of using additives to brown their gravy, such as a liquid caramel coloring they call "gravy browning." You could also use that, I guess!
END NOTE: I really want to thank everyone for being so positive and supportive about my first sponsorship! Skillshare is a great company, they've been great to work with, and you'd be doing me and yourself a favor if you clicked on the link up top and got your two-month trial. I also want to thank my agent, Colin West, who is out there making a lot of things happen for me with his bad-ass Scottish accent. I put a lot of time and effort into these videos, and it's great to have my labors rewarded via good ol' fashioned commerce. As a long-time journalist, that's a very unusual experience for me!
Adam Ragusea no you wrong
Par boil peeled potatoes
Drain shake the saucepan to make the edges like flaky put oil in the oven at 200•c put the potatoes in the baste using the oil leave until crispy af
Joe Smith no
4:37 what do you mean exactly by the flour going nutty?
@@joedooley5634 roasted potatoes are great too! but mash is easier, and better with the gravy, I think.
@@cathl4953 when you make roux, you can smell the flour cooking. after a minute or two it'll start putting off a smell that reminds lots of people of roasted nuts. if you don't do that, the gravy might have a bit of a yucky raw flour taste, but it's not a huge deal, imho.
"...though that's not gonna stop me from also putting in a bunch of butter too." My man.
Dude love your channel
How tf you not verified
⁰
@@DanielLee-cb1dp I don’t know if it’s true but I heard somewhere that there’s an option to remove your verification check.
In the words of Tasty “more butter more better”
"How to make white wine"
Adam: *Firstly we need some white wine*
"Now i like to soak my wine in white wine, it enhances the flavor of the wine while also giving it more color"
“Usually you would add water but I like white wine for some sweetness in the wine”
Dr.Dow77
Your comment shouldn’t be a reply to this reply
I used the white wine to make the white wine
"now, we're going to pour a bit of white wine in our white wine. Now this really makes our white wine AMAZING."
Adam I had a dinner party last night, and this dish was so highly regarded that a food critic friend told me that this chicken was better than a restaurant with 2 Michelin stars. And I agree. Literally the best chicken and gravy I've ever eaten by a wide margin. I also made your creme brulee, which also was met with praise! 10/10 recipe!!! Thank you and keep up the stellar work!
Idk why i read "which also met me with praise" as "which almost got me wet" but hey
@@monke980 sinonyms tbh
Bruh, if a journalism professor turned RUclipsr is outdoing a Michellin star restaurant without even trying.... that's kind of sad, like that restaurant shouldn't be easy to top. lol
@@UBvtuber The whole Michellin star system is stupid anyways. Taste is really subjective and different for everyones mouth.
@@ThyCorruptor fair enough I guess, but most people do have similar enough tastes to where chefs and massive companies can market their food to the hump of the bell curve.
I made this with minor adjustments:
1. I added smoked paprika and thyme to the chicken.
2. I used vegan butter and cashew milk for the potatoes as I'm allergic to dairy.
3. I mixed in sweet corn with the peas because I didn't have enough peas.
Everything turned out great! Thank you for the recipe!
Nice!
yo grats on the sponsor adam, well deserved my man
Yeah just dont sell out too fast and too hard. Focus on growing your subs for awhile first so you gain some loyalty.
@@untitledsn41 wouldnt really worry about that. Having ads is not selling out.
@@linoodle9042 I'm just saying i've watched a lot of youtubers fall hard into the trap. Before we know it they are plugging their amazon affiliate links, making all their videos at 10:02 to hit the sweet spot and deviating from their original content. IE: see Wranglerstar
Adam looking like a chronic alcoholic at the grocery store when he buys 12 bottles of white wine a week
Alexis Chavez what?
Pranav Puranam I know
Cashier: More wine again?
Adam: Yeah I put it in my chicken pot pie crust, gravy, and Bolognese sauce
Cashier: right....
*Calls child protection services*
@@James-cb7nb proceeds to chicken bouillon aisle
@@alexischavez6137 I actually got chicken bouillon cause it's cheaper than buying chicken stock containers
“A little olive oil”
*invades iran*
'murica
I mean its a whole chicken
.... .- .... .- .... .- .... .-
Ha ha ha great joke, a real side splitter you got there.
Reminds me of Gordon Ramsay
Fun fact: you've watched this like 10 times
And never made it...
true
Yes
Only 10???
... Maybe.
Adam's channel is what every RUclipsr should strive for, concise and quick but with enough information that you you don't get confused.
Keep it up!
Yes and no clickbait!
Also, white wine.
Also vinegar leg is on *THE RIGHT*
Also, skillshare sponsor
RUclips Algorithm favors videos that are longer because they render extra ad time. This is why in the last year all videos have gone to 10+ minutes.
8:03
Peas, Mashed Potatoes, Chicken, Gravy.
Long ago, the four nations lived together in harmony.
...and they still do.
THE END
BUT IT ALL CHANGED WHEN THE WHITE WINE ATTACKED
Peas kinda suck
@@snake8999 You kinda suck
Rapid
Facts though
8:04 this man is SO EXCITED for roast chicken dinner I relate on a personal and spiritual level
yaaaahhhs
Real shit
I did this recipe but I seasoned my pan instead of my chicken.
I season my farmer instead the process machines
Snifey I seasoned my farm animals instead of my farmer.
@@joharjowhar2644 joke on you I season my farmer mother instead of the farmer
And this is how RUclips brings us together. Seasoning by seasoning
I season the egg not the chicken
“How to Make Perfect Pancakes”
Adam: “First, I like to add some white wine to the batter; it’s unconventional, but it tastes great”
Greyroad I can imagine him doing that
@@charlie_mario6292 *imagine
Jun Ruiz thanks
@@charlie_mario6292 no prob homie
We're gonna season the pan
“How much butter would you like?”
Adam- “yes”
jabamango JR. that’s also “a fisherman’s life” channel lol
And white wine
*white wine
Haha that’s funny
jabamango JR.
Normie.
0:40
"A little olive oil"
Uh, that doesn't seem like just a li-
"And then an approximately 4 pound chicken"
Oh
"Let's see if I can get one fork with all four elements on it at once" Avatar Adam confirmed
Angelo Vertulfo Then tree the fire nation attacked
Me: "Wow, half way done this video and I see no mention of white wi...."
Adam: 4:41
Well it surely wouldn’t be an Adam Ragusea video without it.
You must have jinxed it
White wine to Adam is what cayenne is to Chef John
I LiKe tHe ChUnKs
Lewis Menelaws I really love watching his videos but I cry every time he uses Whine because then I can’t try the recipe myself because drinking alcohol/whine/beer is a sin in my religion. 😭😭😭😭
I just *love*, *absolutely love*, how Adam's channel is going so well that he won't even see this comment buried among all the others. And every video has new ideas. And I love that he clearly takes reducing clean up seriously. I cook for kids like him; time washing a cutting board is time I'm not with my kids.
He saw it.
@@ael6360 thanks for telling him a year later
@@ummeatiachowdhury5623 lol
he saw it
He saw it
Culinary: *exists*
Adam: I’m about to white wine this whole man’s career
Chou Lee that doesn’t make sense at all
that's just a joke chill
LightWasH3r3 ツ I just said that it doesn’t make sense I didn’t say it was bad
MrEpicMann HHahA r/woOoSh. GeT It? i Use ReDdiT!!1!one!
He’s a little confused but he’s got the spirit
I love how he says see you in a minute and the ad is exactly a minute long
Adam: makes wonderful content
Skillshare: i'm about to sponsor this whole mans career
EDIT: holy mother of god the likes....
Dat profile pic has got the cool shoe shine
For real, just started watching in the last month or so. This is the first creator that I've felt happy for that they have sponsors.
Nice wholesome meme
Mf creative
This man's whole career** sorry its bugging me
Everyone. This man is not joking!!!!! The last 4 times I've cooked roast chicken I've done it his way and EVERY SINGLE TIME the chicken was brilliantly cooked (IMO). Crispy skin, thoroughly cooked and juicy inside, super tender dark meat...it was SO good. And all done in a cast iron pan with olive oil, salt&pepper, and a little lemon inside. 10/10 recommend. Thank you Adam!
Cast iron! I used a really big pan because it was the only one I had that was stove and oven safe, but it was so big that I didn’t get very much fond. I’ll have to try with cast iron
I've been cooking for 60 years and this is THE best roast chicken I have ever made, the gravy is amazing! Thanks
I love how he encourages experimenting so much! My mom used to do that too. She'd take a traditional recipe and refine it until it was perfectly delicious and easy to make.
No one:
Absolutely nobody:
Adam Ragusea: add a little white wine
lol tru
wouldn't 'everybody' make more sense than 'nobody', if you're gonna make that joke? just wondering..
@@alexeigleizer2225 no
@@alexeigleizer2225 it's a meme smartass
@@YashBudhiraja a shit one at that though
Adam what you've made here is AMAZING!! My wife is constantly asking me to help her out and take over for dinner once in a while. After seeing this video, I was inspired to try it and you know what??! Everything was kickass and amazing. We all agreed that the chicken and gravy were the best we ever had!!! Thanks a million!
I love how straight forward Adam is with his videos! No beating around the bush, no bla bla bla! Awesome content!
This is how many people think that Adam is the best cooking channel on youtube.
⬇️
⬇️
⬇️
Edit: Thanks for the heart Adam!
the fact he hearted it I-
Clever girl
did he unheard it? 💀💀
don’t talk to me unless you stan twice nah when you edit a comment with a heart it undoes the heart. So for example you couldn’t edit the comment to say something offensive and make the RUclipsr look bad.
@@okay-yc3ef smartest thing youtube made
We gonna talk about the fact that Adams steak video got 4 mil views
Thank you! I feel that really kickstarted it for him. I saw that as well and was happy because he is being recognized!
@@Lostadvent New York Pizza was what really started it I think. I've watched it so many times and it's still in my recommendations for 50% of my videos
The title of that video was kinda attractive
bobbyjoe2402 yeah, I think it was the pizza video that got him here. That video was great, was in my recommendations for so long.
Steak with board seasoning ?
6:09 something went into those peas and I don’t know what it is
Might be a cpu cooler
He explained it was just a small piece of stem.
A stem. He took it out.
It looked like bird dookie lol
It’s a stem
I watch a lot of your videos. You have a way of speaking that is almost aggressive/angry. Love it.
Me: he's cooking chicken and potatoes, there's no need for white win..
Adam: HOLD UP
When the imposter is sus! 😳
Amog us
MY MAN GOT HIS FIRST SPONSOR!!! LETS GET THIS BREAD!
Made this last night! One of the best roast chickens my family has ever made and none of the lemon gravy went untouched. A truly simple and great method for the chicken.
Adam, I LIKE that you cook slowly. I've only recently started watching your videos. As much as I love many other "foodtubers," you show cooking in a way that's not only delicious but approachable for home cooks. Not a ton of special ingredients that I'll only use once and leave to in the back of the pantry nor techniques that aren't easy to accomplish. I really enjoy watching others' ideas on how they "elevate" dishes, but in my kitchen at the end of the day, I want something easy and approachable where I don't feel like I have to rush. Thanks for sharing your recipes with us!
I haven't watched it yet, but I think he's going to use white wine.
4:41
You are correct.
Σ(°Д°;
My new favourite cook!!
Cheers Adam🍻
Adam is a sh*t coook
So happy you’re being noticed more Adam! Not only are the recipes great but the way you present it all is so calming!
I just found your channel a week ago, I've binged all your videos and have been incorporating your recipes into my daily life...
I love the basic family recipes, I love the scientific experimentation that makes me feel like I'm doing whatever the best way I can. Please, make more!
Thank you for summarizing my feelings in one comment.
250% my favorite cooking channel on YT anymore. I love BwB and Foodwishes, but the way you explain and break down the reasons for doing things is incredible. I've learned things watching these videos that I didn't pick up in 8 years of working on the line. Thank you!
Its so true I have read it so many times on here but with your voice I would never shut up
Yes I also like to hear him speak, he does that well too, and has nice hair. Just saying because of the rant I just posted about getting a journalism degree.
I made this chicken tonight again (3 times so far) - and it is, bar none, the best best best way to simply roast a chicken. If you just follow Adam's directions you'll end up with a moist, tender, perfectly-cooked 3-4 pound chicken and yummy gravy! Whatever you serve with it, your chicken will be delicious. Since there are only two of us, I end up with enough leftovers (meat, gravy and the bony carcass) to make a simple "pot pie" with a biscuit top "crust". This recipe is absolute pure gold.
I made the roast chicken last night, watching the previous roasting video. Not only did I make the chicken just like you did, I made gravy (without the white wine and shallot) and this video made me hungry again. You’re the best, Adam!
MY MAN FINALLY GOT A SPONSOR! CONGRATS!
This is the best cooking channel to ever exist on this platform.
I'm going to give you the best compliment I think I can give a RUclips cooking channel. I've fed this meal to my family and friends twice in one month because how easy concise and delicious it is. Even though it was twice in the same month they were just as impressed with the food the second time they ate it. Chicken tacos used to be my go to meal to please a group and people loved them but this is just too damn good. Thank you.
Making this right now.
It came out well. Gonna make it again Sunday for my parents.
Adam, your channel is absolutely fantastic. You can't imagine how happy I am, seeing all these new videos. High quality RUclips material.
Adam is really doing it big if he has ads
Nobody:
Not a soul:
Adam: 8:04
*Y A A S S S S S S*
I cringed at that
It doesn't taste the same in the end. You take the effort to fortify and make the dishes a WHOLE lot better. Being slow means even more time to improve the dish while your cooking. You are probably one of the best home chefs I've seen. Keep up the good work sir.
2:27 “Theni cut them into little bigger pieces because they cook faster”.
I don’t come for the recipes, I come for shit like this. Already had a recipe in mind with all my ingredients, but damn, that’s gonna make it so much better.
Yeah
so glad to see you getting that recognition w/ a sponsor sir, love the channel
Damn. I think of myself as having moderate skills in the kitchen, but I learn something new from every single one of your videos. I LOVE how you show us simple staple dishes like Roast Chicken Dinner which turns out to be not only a recipe video, but also a lesson in technique. Brilliant, Adam. Thank you!
6:52 is the most iconic moment in this video
Wow! This chicken is unbelievably good. The gravy is extremely savory and flavorful. I honestly can't believe how good this is. Easily one of the best home meals I've ever had.
Thanks so much for all of your great videos, Adam. I've been binging your channel, cooking along, and loving every minute of it!
I will seriously never cook a roast chicken any other way from now on. This came out AMAZING, minimal cleanup, and the gravy was BOOOOOMB.
Top tip: never watch this as your last video before you go to bed. Reminded me of an amazing roast chicken I had at a fine dining restaurant on Sunday evening.
Therapist: Clean shaven Adam Ragusea doesn't exist. He can't hurt you.
Clean shaven Adam Ragusea:
Made this today with a 6# chicken, needed about 15 minutes longer in the oven and was the best roast chicken I’ve made. Bravo Mr. Ragusea!
I love this guy.
I remember watching one of his videos. Then not being able to find him again. Took me weeks to find his channel again.
Glad you found him again! His channel is a gem.
Adam I just made this for me and my housemates and there were some serious emotions. Thank you for this recipe!!!
I roasted a chicken tonight using this method. It was incredibly simple and your directions are so easy to follow. The chicken was perfectly done, very juicy and flavorful and the gravy was so, so good! I'll never roast chicken any other way and my DH asked if we could have this a little more often.
As someone who has always been picky about vegetables, a meal like this is a life saver because I can have my healthy green vegetables just taste like potatoes and meat. Such a good life hack for picky eaters.
Adam, I recently tried this roast chicken recipe, and I was skeptical at first; I thought that the meat would be bland because there’s no brine. I’m happy to say I was wrong - it came out perfectly! Juicy, tender, and insanely flavorful and delicious. Thank you for this recipe - my family and I are certain to make it again!
It’s 1am where I am and now I’m starving, don’t know why I thought it was a good idea to watch this now, looks amazing dude
Just made the Chicken and the Mashed Potatoes from this for a family dinner. Paired it with Green Beans and Glazed Carrots. The chicken came out absolutely divine. The entire meal was a huge success.
It's amazing to see Adam progress into the cook he is today. He sounded a little insecure and unsure of himself here, over explaining some things. But now he's so confident in his cooking style it's awesome
Made this last night (instead of peas I made corn though and I also made some rolls to go with it) and it was AMAZING. The gravy with the white wine in it- oh my gosh so good. Juiciest roast chicken ever and the mashed potatoes with the garlic in them were amazing. Definitely will make it again. Can’t wait to eat leftovers today!!!
I just made this recipe for the 3rd time, it came out great. I used a little bit of milk in addition to some stock and white wine for the gravy and it was good.
At home, haven't eaten in 28 hours but I can't wait to try this recipe on pay day. I'm normally a baker, so this taught me a lot about cooking potatoes and chicken.
im from wales uk and i can tell you that what you did there is basically the exact same as my nan used to do, thanks for a real traditional dinner. she used to chop swede into small dice and boil them with the spuds then mash as normal
Am I the only one that watches these all the time but never tries to make anything that can't be made in 2 minutes in a microwave?
I tried the grilled cheese method you shared a couple weeks ago and loved it, going to be trying the bolognese sauce soon 😊
When the imposter is sus! 😳
@@Liamjlm susy baka
have you tried the bolognese yet
Made this for my wife and kid tonight. My kid likes my chicken the way I used to make it but LOVES the way I make it now. Thanks to this meal it is now in the rotation and it's great when your kid asks when your gonna make something again when they just had it for the first time.
Roast chicken is a tried and true meal but this is genuinely the only unique method I’ve seen to make a roast dinner. Everybody else does it the exact same as everybody else.
Holy hell dude I've been watching you since 30k I'm so happy your channel exploded
Why I flavor (apply shower gel) my bathtub and not myself.
Adam Ragusea -2019-
Ricky Mitchell ok stfu not this vedio go to the steak one 😂
Learn to structure
Why you should...... Shut the...... Fuck 👆
And the award for Most Toxic Reply Section Ever goes tooooooooo
First of all, I would like to say that your videos are the most addicting and entertaining cooking videos on RUclips period. They are so well edited, educational, and so home-y if that makes any sense. Second of all I wanted to ask if it would be a good idea to make a garlic seasoning butter and rub it all over the chicken before it bakes? The only problems I see with that is that it might burn easily. Thanks!!!
This is the only channel where I don't skip the "sponsored" section. I like the way you discuss.
Imagine being sober while trying to cook his foods.
Adam Ragusea : REAL experts. Not just guys in their kitchen with a camera.
Binging with Babish : **AHEM**
I just finished this dish, first time I've ever done a whole chicken. Best thing I've ever cooked, no questions asked. Only difference I did was putting paprika powder on the chicken as well.
Thank you for this simple yet so tasty meal, will be doing it a lot more in the future!
adam really blowing up. gonna be the biggest cooking show on youtube fr
FINALLY A SPONSOR ADAM CONGRATULATIONS
As a Brit with a father obsessed with roasts; Roast chicken is soooooo good with proper roast potatoes. If you make em right, you should get this soft fluffy mash like centre and a gorgeous hot crispy salty exterior which goes fantastically with flavourful, tender chicken.
I like these small channeles better than the big ones. I feel like the small ones are more at the same level as me. Love this one.
I just made this and it was easy to do and turned out great. Thanks Adam. I did have a larger bird so the cooking took longer but still turned out juicy with the fall apart goodness. No red potatoes, so a mix of 1 lb yellow and 1 lb Russet turned out great. No wine but the gravy was still fantastic. And wow, were the peas good! Thanks again.
I love your scientific/methodological style of cooking!
Adam saying “YASSSSSS” is all I need.
Especially after "the SHOCKING secret to a great veggie soup (!!!)"
I'm watching this for the second time, and it really is such a good recipe. Easy, Delicious, cheap, and healthy-ish. A killer weeknight combo.
I just want to comment that i love the pragmatic ways you cook. Even long before i saw your videos, i did cook in the same way and always thought i did something wrong, because everybody else did it different.
After watching your videos, i got reaffirmed that i can try whatever i want, as long as it taste good to me. I don't want to impress people, i want to make good food for myself.
Greetings from germany. I recommend you to all my friends that want to learn cooking. I got so many good tips from you, and it aligns perfectly with my style of cooking. No need to be snobish about anything, you just do what is the most efficent. Like me buying tons of meat of the store, freezing it, and then putting the frozen meat in a pan. It literaly taste amazing, but if you told snobs about it, they would say its worse because frozen. But they couldn't tell the difference in a blind study.
I tried this recipe. My advice is season under the skin. It was kinda bland
How would you season under the skin???
@@thebinarysquad5962 theres a part where the skin ends at the bottom of the breast. Reach in with a hand holding salt, pepper and oil and rub it around
@@prodbyjp5986 awesome, thank you!
Your beats go hard 😂
That's what the gravy is for is it not?
So I tried this recipe this weekend, and came away with it having learnt a few things
- less garlic is more. I only opted for 2 cloves for the potato pot, and even then think I probably scooped half of one out before adding the potatoes back in, and whilst the garlic taste worked well with the potatoes, think I could get away with just one. Looks like Adam's using over half a dozen, no idea how that can be withstood! Even though i think I maybe could ahve opted for an extra potato or two, if I'd stuck with two full cloves it would've been too powerful
- similarly, less garlic on the chicken than I used is a good idea. Didn't even sprinkle much over it but apparently it's more potent than I'm used to.
- potatoes don't need to be started once the chicken goes in - mine were boiled with plenty of time to spare, which left me wondering if they were cooling down too much over time (I've never made it before, so didn't know what to expect)
- don't just trust that the veggies are cooked, man, taste them! Was in such a rush that I nearly brought them out when they'd still not softened properly
- I absolutely suck at making gravy but, again, was my first time doing it myself. It was too thick (even though I tried to account for it thickening up by adding more and more water at the end) and had these orange globs that hung around at the bottom. Badly whisked flour that clumped up with the fond, I'd imagine.
- the breast is tender, but it's stressful as hell.
- use the bigger chopping board....the one I opted for was no good and juice went everywhere.
I'm not great in the kitchen, which is probably why this stressed me out, but wow, did it ever. My respect for competent chefs increased after Sunday. Was so panicked at how I'd over-garliced things, undercooked the veg, messed with the gravy and potentially let things get cool that I could barely enjoy my meal by the end of it....still, might give it a shot another time.
Just finished making and eating this. First time having home cooked chicken with fresh gravy and gotta say it was amazing. Probably one of my favorite chicken recipes I've tried yet, thanks for the recipe!
It is good to hear your experience here Adam... keep cooking and showing!
Doesnt he remind us of a real teacher, he teaches us basics like how he makes the roasted chicken with afew videos previously and afterwards applies all the things weve learned into this video like a final test but fun, just me? Ok 😂
He IS a college professor for his day job
@@172rkgk whats his subject?
I made this last night -- it was so quick and easy to do. The real star of the show are those potatoes. Oh my god. Heavenly. Fantastic recipe, Adam! To anyone reading this, trust me; make this for dinner tonight.
A great tip for keeping chicken/turkey warm is to wrap them in tinfoil right out of the oven and cover with some towels. The birds will cool down slowly as you make the gravy, potatoes and vegies. Jut have to make sure you open up the foil a couple time to pour in the juice from the bird like Adam did here.
Your videos are amazing, love how informative and fun they are. Super great for home cooks like myself trying to to further their knowledge