Full recipe / write up barrylewis.net/recipe/chicken-roast-dinner/ and here is the growing roast dinner playlist ruclips.net/video/t2Ok8q4sM7Y/видео.html
It looks so yummy!! Typical student who has to wait for my mums roasts haha! I only have a microwave/convection thing to work with! Any ideas with that?!?
That sounds like a challenge I’d love to have a go at! I think I saw something like that somewhere though a few ways around it in fact there are ovens to put in microwaves now
How have you managed to get your pugs to not stand between your feet? My Sweet Pea would plant herself on or between my feet the second I dared to stop in one place. Much crying of 'poor baby!' and incredible guilt followed the inevitable Bumping of the Pug in my tiny tiny kitchen
there is a second option for your drippings. I dump them into a mason jar then add about a cup of water to the pan. Scrape until all the bits come up and add that to your jar. The resulting aspic is fantastic to start a soup with the next day when added to broth. It gives chicken noodle stew or soup a silky mouthfeel from the gelatin. Which is another option to make a nice chicken noodle soup, add a packet or two of unflavored gelatin.
A few months ago I stayed with a British couple for a few weeks and one weekend they made a Sunday roast. I absolutely loved the taste, especially the stuffing, Yorkshire puddings and a bread sauce they also made because I've never had those things before. Thank you for making this short series on how to make a roast dinner because now I can try to make it myself!
Thank you Barry for making these videos! I am not super confident in the kitchen and watching your videos is really helpful in breaking things down into smaller pieces that together make one big beautiful meal. I always get excited when I get notified of your uploads!
Curious why you don't sautee or "sweat" the onions in a saucepan versus boiling the onions? I would think you would loose a tremendous amount of flavor (hence the color of the water) when boiling. Sweating the onions will soften them but maintain or intensify the onions. Just a thought. The chicken looked stonking!!!
Worhan me too!! Even if he didn’t want any color on the onions it would have been better to just “sweat” them until translucent. Just my 2 cents on the subject, haha...
Thank you so much for this awesome video! My brother-in-law is British, he and my sister live in England now so I don't get to see them very often. I spent the last Christmas with them so it reminds me so much of that dinner! Those potatoes and that gravy are absolutely amazing. Love from Italy
I have been watching your videos for years and to this day I still stand by my belief that you are the most genuine and authentic person on this platform, who I've watched! I raise my gravy boat to you, sir :D
way off topic. thank you so much for going back/staying in your own kitchen. keeps it feeling cozy and informal. I know you tried the step up thing but I really do like it this way. just you guys and us. thank you again and great video as usual.
I grew up in the southern US and roasts are something we do quite a lot of as well. Love the two you've done so far and impatiently waiting for the rest!
Limey I have always meant to ask this of an American/country that commonly does whipped potato. What are the benefits of whipping mash vs a ricer or masher? I would be concerned about the end result becoming too runny or the starch seizing up, that and I have never had any issue getting perfectly smooth mash from a potato ricer on it’s smoothest setting. Are there any big differences ?
Josh Giles I’m not a huge fan of whipped potatoes, but the difference is that whipped potatoes get more air in them so they tend to be fluffier. However people in the US sometimes also use a food processor and then don’t whip them, which gives you a very dense, smooth potato paste essentially. It’s nice for on top of things or if you want to pipe it into something like Shepard’s Pie to make a fancy design (though regular mashed ones are better personally so I would do regular mashed ones first then just draw a design with the processed ones 😂)
a lot of effort went into this. it’s easy to forget as viewers that you’re also dealing with filming, moving the camera around, focusing on angles and not blocking the shot AS WELL AS focusing on cooking all the different elements of the dish too. boiled onions or not, you did an amazing job overall!
I have been watching you from your very first video Barry! I have sat back in the background watching silently all these years but I thought i would comment today and say Hi all the way from Australia and let you know I am SUPER excited about the dessert video coming up!!!! I love when you do a couple of desserts in the one video like you did a few years ago with the Christmas desserts :D your my favourite RUclipsr. Thanks for doing all this work and trials for us viewers ;)
I do love the playlist. I have Sunday dinner at my Nana's every week. I tend to be cooking because I am the chef in the family and I have a lot of experience in these roasts, but I love seeing how you do it.
The fact that you caught Boston's side eye, was pure comedic genius. This recipe looks phenomenal, and made me miss our families traditional Thanksgiving dinner. We do usually put the butter under the skin but based on all of your recipes I think when I myself go to make my own roast chicken for holidays, I'll probably Sit it upright because we prize the chicken skin and the more of it, the better!
I'm from Newfoundland and we have the same sorts thing. (Almost) every Sunday we would have chicken, carrot, cabbage, turnip, potatoes and salt beef. There are other things as well but that's what my family typically has. Put the salt beef on the night before and you boil it! The next morning you put the rest of the veggies in and the chicken in the oven! I really like this video. Made me think of home.
Aww we would not hate anything new or anything you make Sometimes we'd probably point out things but that's about it We or I guess *i* love any new content to watch :D Your videos are great to watch when I want to unwind and relax And puns, pugs and etc What's not to love
I love watching your videos, they make my day better! I always wish I could be there to smell and eat what your cooking! You should make your own gadgets I would contribute to helping you do that and I'm sure alot of thoes would to! Keep up the work and videos !! Much love from US
If not too salty, I like to use the water from boiling the potatoes for the gravy. I also like to mash one potato with a fork and add it to the stuffing (dressing). What can I say? I'm a quarter Irish. LOL Great tip to knock the spuds around in the pan. The shaggy bits must be extra flavorful! Next time you see Jamie, thank him for me.
Every time I roast any kind of poultry I spatchcock it. Seriously spatchcocking the bird makes roasting it so much easier it blew my mind. I used to be the absolute worst for overcooking chicken and turkey because the dark meat would be under cooked and the white meat dry but spatchcocking makes everything cook nice and even and faster.
This is making me want another roast dinner......i had one yesterday! Our roast dinner is always chicken, roast potatoes, yorkshires, carrots, broccoli, parsnips in the winter season and gravy!! with occasionally stuffing!!! Winner Winner chicken dinner!
That looked so good. I've never done a bread stuffing, I use sausage meat with a little bread and the herbs, might just give yours a go too.. Keep up the good work
I've been a fan of Jamie Oliver since my teens! I changed my style on cooking a roast potatoe based on his way and never looked back! So glad to see you use the same method👍🏻
My mom puts garlic cloves under the skin of the chicken plus more in the cavity, it's absolutely amazing! If you're a garlic lover it's also a nice little treating getting a chuck of garlic
A tip for the future. Use the water you boiled the veg in to make the gravy, it will taste better. Pouring it down the drain is pouring flavour and nutrients away. Roasties look spot on BTW.
Its so crazy watching how British stuffing is made, which is very different than how we do it in Canada. At least its very different from everything I've seen!
Hey Barry! Great vid, as always, some minor thoughts for people watching (or yourself who knows) considering some alternative cooking options: 1) Tieing the legs in constricts the overall body mass of the chicken so it roasts evenly. The leg meat is delicious and tender, but by leaving them unbound they're exposed to the full heat of the oven with a much thinner radius, you can see how they've overcooked by the end, as they're falling limp to the bottom of the pan. 2) I see a lot of boiling in the UK, I mean, perhaps its an accquired taste but I also watched you drain out all that onion juice into a bowl and do nothing with it. Just a bit of oil in a frying pan and you can sweat those onions easily, maintaining so much of that wonderful sweet carmelized flavour and still soften them. 3) Scraping the pan for gristle can be enhanced greatly by adding white wine or chicken stock (as opposed to a sodium rich boullion cube), maybe some balsamic vinegar instead of water allows for a much richer, much heartier gravy and it ensures all that pan gristle deglazes into your sauce. 4) "just veg"!! oh my god, okay this in actual problem. Never put anything on a plate that you dont really want to eat. This isn't a virgin kitchen anymore barry!! Find ways to prepare vegetables that are hearty and delicious, you can roast those carrots with the potatoes, you can shred that cabbage and dress it. There are so many options, if you're phoning in a component of a meal because you feel it has to be there, just dont serve it. Loved the video Barry, hope this finds you well!
I think "fond" is the term here rather than "gristle" which usually refers to tendons. :-) I admit the boiled onions seemed like a loss to me, but I figured maybe it was a British thing.
In theory you were cleaning the pan with the cold water. You were de-glazing the pan. Love this roast chicken video. Looks so so good! I could eat it right now! 😍
My mom's side is from the U.K (my grandfather was Scottish) and we use to have roasts like beef or lamb for the holidays instead of always having a Turkey. Roast potatoes were always a staple for these.
love you berry but wondering why u would boil the onions? if u cooked them in a pan w a pinch of oil u would not lose all the flavor into the water. either way thx and love watching u cook
Speaking as a Brit I have to say its very common for us to roast onions with our roast potatoes... Really yummy, but yes I too don't boil, I think sweating, lightly frying or roasting is definitely best.
Second this, it’s fiddly to get them off cleanly sometimes (if you want to leave minimal meat on the bone) but once you are used to it, it’s so much quicker. That and you can choose from thin slices to nice thick chunks/slices while also having a nice clean carcass for making stock etc.
That looked great. Cooking roast dinner is my favorite part of the week. Definitley trying that stuffing recipe, cheers. I never boil veg, steamer all the way.
That looks amazing Barry. It's good ol' fashioned home cooking at its best what you're doing with this playlist so far. We won't have any beef when we're chicken out this series of videos from you 😂
Potatoes are my fav from a roast! Barry done them perfectly!! One thing is i normally add sausage meat to my stuffing which with barrys home made stuffing I may try this Sunday!
My family only has stuffing at Christmas, always made separately to the turkey. Because the bread, onion and herbs get cooked together, we tended not to bother reducing the bread to crumbs first. It was a family tradition to have a stuffing sandwich on Christmas Eve before going to bed, leaving the turkey to do on a low heat overnight - yes, a bread sandwich, in other words, but a nice way to set us up for the next day 😋
You can use your Apple/Peeler/Slicer as just a peeler if you remove the circle piece on the end by taking off the wing nut! That’s why it’s removable and it makes peeling large amounts of potatoes sooo easy!
I enjoy watching your Channel. I think you are just a blast to watch. And though ive never had Lamb after watching you roast a Lamb Shank I am so going to try one. Thank you for making such empic post. And cant wait to see whats next. I also watch the Gadget ones. Witch are my favorite. Love from Pittsburgh PA.
Yum love a roast chicken but never made my own stuffing so will try this thanks but please make the onion slicing gadget as could really use one of those
Full recipe / write up barrylewis.net/recipe/chicken-roast-dinner/
and here is the growing roast dinner playlist ruclips.net/video/t2Ok8q4sM7Y/видео.html
It looks so yummy!! Typical student who has to wait for my mums roasts haha! I only have a microwave/convection thing to work with! Any ideas with that?!?
That sounds like a challenge I’d love to have a go at! I think I saw something like that somewhere though a few ways around it in fact there are ovens to put in microwaves now
Barry, when giving instructions could you also provide the temperatures in Fahrenheit for those of us across the pond please.
How have you managed to get your pugs to not stand between your feet? My Sweet Pea would plant herself on or between my feet the second I dared to stop in one place. Much crying of 'poor baby!' and incredible guilt followed the inevitable Bumping of the Pug in my tiny tiny kitchen
there is a second option for your drippings. I dump them into a mason jar then add about a cup of water to the pan. Scrape until all the bits come up and add that to your jar. The resulting aspic is fantastic to start a soup with the next day when added to broth. It gives chicken noodle stew or soup a silky mouthfeel from the gelatin. Which is another option to make a nice chicken noodle soup, add a packet or two of unflavored gelatin.
Barry those roasties look perfect!
Cheers buddy
But rly tho Mike when's the next vid lmao 😘😉
You should get Barry to teach you how to cook, Mike.
@@deepfriedpizza8658 "A Week on Barry Lewis." Just a week of Mike doing recipes off Barry's channel.
@@TheDarklingWolf This. ^^
"Please consider what you're touching" is generally just very good life advice for any and all situations.
A few months ago I stayed with a British couple for a few weeks and one weekend they made a Sunday roast. I absolutely loved the taste, especially the stuffing, Yorkshire puddings and a bread sauce they also made because I've never had those things before. Thank you for making this short series on how to make a roast dinner because now I can try to make it myself!
If Boston is going to be your sous chef cohost, he should wear a little chef's jacket and chef's hat - for health & safety reasons, of course!
Dogs should be required to wear hats on video. So freaking cute.
Helen Smith - and Boston should not look so miserable.
Thank you Barry for making these videos! I am not super confident in the kitchen and watching your videos is really helpful in breaking things down into smaller pieces that together make one big beautiful meal. I always get excited when I get notified of your uploads!
Curious why you don't sautee or "sweat" the onions in a saucepan versus boiling the onions? I would think you would loose a tremendous amount of flavor (hence the color of the water) when boiling. Sweating the onions will soften them but maintain or intensify the onions. Just a thought. The chicken looked stonking!!!
I wondered the same thing, always sauteed mine.
I love sautee'd onions so much, seeing them boiled really hurt
Worhan me too!! Even if he didn’t want any color on the onions it would have been better to just “sweat” them until translucent. Just my 2 cents on the subject, haha...
I like fried onion ;)
I am loving this British playlist, it's such good, hearty food that gets overlooked these days.
I love roast dinners here in New England on a cold snowy night. I love watching your videos. Keep up the great work.
I love roasties. Those and Yorkshire’s are my favourite parts of a dinner
Thank you so much for this awesome video! My brother-in-law is British, he and my sister live in England now so I don't get to see them very often. I spent the last Christmas with them so it reminds me so much of that dinner! Those potatoes and that gravy are absolutely amazing. Love from Italy
The little glance that Boston gave Barry after the 'sage' comment made my day :) (11:26)
Barry you just renewed my love of being British.... thank you 🇬🇧❤️💋
Who needs television when we have Barry!?! Amazing video, as always!
I think that your amazing Barry 😀, it's always so much fun to watch you cook
I have been watching your videos for years and to this day I still stand by my belief that you are the most genuine and authentic person on this platform, who I've watched! I raise my gravy boat to you, sir :D
My son and I watched this while we cooked breakfast together 💖 great start to a freezing cold day here in Michigan.
way off topic. thank you so much for going back/staying in your own kitchen. keeps it feeling cozy and informal. I know you tried the step up thing but I really do like it this way. just you guys and us. thank you again and great video as usual.
I grew up in the southern US and roasts are something we do quite a lot of as well. Love the two you've done so far and impatiently waiting for the rest!
I should point out that leftover stuffing mix in the waffle maker, topped with a scoop of whipped mashed potatoes and gravy after cooking is heavenly.
Limey I have always meant to ask this of an American/country that commonly does whipped potato. What are the benefits of whipping mash vs a ricer or masher? I would be concerned about the end result becoming too runny or the starch seizing up, that and I have never had any issue getting perfectly smooth mash from a potato ricer on it’s smoothest setting. Are there any big differences ?
Josh Giles I’m not a huge fan of whipped potatoes, but the difference is that whipped potatoes get more air in them so they tend to be fluffier. However people in the US sometimes also use a food processor and then don’t whip them, which gives you a very dense, smooth potato paste essentially. It’s nice for on top of things or if you want to pipe it into something like Shepard’s Pie to make a fancy design (though regular mashed ones are better personally so I would do regular mashed ones first then just draw a design with the processed ones 😂)
I already can't wait till the next one!
a lot of effort went into this. it’s easy to forget as viewers that you’re also dealing with filming, moving the camera around, focusing on angles and not blocking the shot AS WELL AS focusing on cooking all the different elements of the dish too. boiled onions or not, you did an amazing job overall!
These videos are what have been missing from my life!
I'm liking these roast dinners. I've read about them in English novels for years, and it's nice to see how they are put together. Cheers!
As a Cornish bird, I’m rather practiced at the old roast dinner but Barry you have given me inspiration for ramping up the chicken roast this week!
Made toad in the hole yesterday (my favourite) with roasted potatoes. So perfect timing as I know now what to cook next Sunday :)
Roasting bags Barry. Perfect poultry every time. And it doesn't wreck your oven.
It's going down to -17°C today here, I'm going to go inside and roast with the chicken.
Wow!
I'm in Ontario, Canada, and that's the temperature here, now. Perfect day to have the oven on.
Remember to baste regularly!
where do you live ?
It was - 27 C here this morning. Up to - 22 now.😣
That stuffing looks so good! Miles better than the soggy stuff I'm used to over here. When I make my next roast, I'll have to try it.
I have been watching you from your very first video Barry! I have sat back in the background watching silently all these years but I thought i would comment today and say Hi all the way from Australia and let you know I am SUPER excited about the dessert video coming up!!!! I love when you do a couple of desserts in the one video like you did a few years ago with the Christmas desserts :D your my favourite RUclipsr. Thanks for doing all this work and trials for us viewers ;)
Tried this in Thailand. A proper taste of home. It was great having real stuffing as I usually have Paxo.
I do love the playlist. I have Sunday dinner at my Nana's every week. I tend to be cooking because I am the chef in the family and I have a lot of experience in these roasts, but I love seeing how you do it.
The fact that you caught Boston's side eye, was pure comedic genius. This recipe looks phenomenal, and made me miss our families traditional Thanksgiving dinner. We do usually put the butter under the skin but based on all of your recipes I think when I myself go to make my own roast chicken for holidays, I'll probably Sit it upright because we prize the chicken skin and the more of it, the better!
I'm from Newfoundland and we have the same sorts thing. (Almost) every Sunday we would have chicken, carrot, cabbage, turnip, potatoes and salt beef. There are other things as well but that's what my family typically has. Put the salt beef on the night before and you boil it! The next morning you put the rest of the veggies in and the chicken in the oven! I really like this video. Made me think of home.
I would just like to thank you cos this gave me some great tips for next year !!!
No problems I’m not the best by any means just want to inspire some people to have a go
Next year?? Why not this year ;-)
this year? Why not this week! :D
Amazeballs Bazza... Another triumph... Best roast spuds I've seen in a long time and the chicken looked divine! A cluckin' awesome vid!
Aww we would not hate anything new or anything you make
Sometimes we'd probably point out things but that's about it
We or I guess *i* love any new content to watch :D
Your videos are great to watch when I want to unwind and relax
And puns, pugs and etc
What's not to love
Always needed a good recipe for roast poultry and gravy
Wow, so many steps for your method. Looks delicious and the steps are worthwhile.
I love watching your videos, they make my day better! I always wish I could be there to smell and eat what your cooking! You should make your own gadgets I would contribute to helping you do that and I'm sure alot of thoes would to! Keep up the work and videos !! Much love from US
Barry Fantastic videos!! My lovely chap has learnt something about your roast potatoes!! Great videos!! Thanks Barry xx ps love your doggie too!! X
If not too salty, I like to use the water from boiling the potatoes for the gravy. I also like to mash one potato with a fork and add it to the stuffing (dressing). What can I say? I'm a quarter Irish. LOL Great tip to knock the spuds around in the pan. The shaggy bits must be extra flavorful! Next time you see Jamie, thank him for me.
Every time I roast any kind of poultry I spatchcock it. Seriously spatchcocking the bird makes roasting it so much easier it blew my mind. I used to be the absolute worst for overcooking chicken and turkey because the dark meat would be under cooked and the white meat dry but spatchcocking makes everything cook nice and even and faster.
This is making me want another roast dinner......i had one yesterday!
Our roast dinner is always chicken, roast potatoes, yorkshires, carrots, broccoli, parsnips in the winter season and gravy!! with occasionally stuffing!!! Winner Winner chicken dinner!
I'm from the US and make my chicken the same way. So yummy!! I can't wait to make potatoes like that. Yum!
That looked so good. I've never done a bread stuffing, I use sausage meat with a little bread and the herbs, might just give yours a go too.. Keep up the good work
I've been a fan of Jamie Oliver since my teens! I changed my style on cooking a roast potatoe based on his way and never looked back! So glad to see you use the same method👍🏻
My mom puts garlic cloves under the skin of the chicken plus more in the cavity, it's absolutely amazing! If you're a garlic lover it's also a nice little treating getting a chuck of garlic
Been so excited for this!! Will definitely be making it for family and friends!
Gravy made with vegetable water, especially carrot and Swede is the best. We used to drink the cabbage water by itself. Yummy.
A tip for the future. Use the water you boiled the veg in to make the gravy, it will taste better. Pouring it down the drain is pouring flavour and nutrients away.
Roasties look spot on BTW.
It's my 21st birthday today. I think I'm gonna make this for my b day dinner! Thanks for the idea! Love the video!
Its so crazy watching how British stuffing is made, which is very different than how we do it in Canada. At least its very different from everything I've seen!
Hey Barry! Great vid, as always, some minor thoughts for people watching (or yourself who knows) considering some alternative cooking options:
1) Tieing the legs in constricts the overall body mass of the chicken so it roasts evenly. The leg meat is delicious and tender, but by leaving them unbound they're exposed to the full heat of the oven with a much thinner radius, you can see how they've overcooked by the end, as they're falling limp to the bottom of the pan.
2) I see a lot of boiling in the UK, I mean, perhaps its an accquired taste but I also watched you drain out all that onion juice into a bowl and do nothing with it. Just a bit of oil in a frying pan and you can sweat those onions easily, maintaining so much of that wonderful sweet carmelized flavour and still soften them.
3) Scraping the pan for gristle can be enhanced greatly by adding white wine or chicken stock (as opposed to a sodium rich boullion cube), maybe some balsamic vinegar instead of water allows for a much richer, much heartier gravy and it ensures all that pan gristle deglazes into your sauce.
4) "just veg"!! oh my god, okay this in actual problem. Never put anything on a plate that you dont really want to eat. This isn't a virgin kitchen anymore barry!! Find ways to prepare vegetables that are hearty and delicious, you can roast those carrots with the potatoes, you can shred that cabbage and dress it. There are so many options, if you're phoning in a component of a meal because you feel it has to be there, just dont serve it.
Loved the video Barry, hope this finds you well!
I think "fond" is the term here rather than "gristle" which usually refers to tendons. :-) I admit the boiled onions seemed like a loss to me, but I figured maybe it was a British thing.
In theory you were cleaning the pan with the cold water. You were de-glazing the pan. Love this roast chicken video. Looks so so good! I could eat it right now! 😍
My mom's side is from the U.K (my grandfather was Scottish) and we use to have roasts like beef or lamb for the holidays instead of always having a Turkey. Roast potatoes were always a staple for these.
Roast chicken. By far the best type of roast.
I always end up hungry half way through your videos, it's got to the point where I always have snacks with me before I watch one 😂
Those roasties look absolutely stonking 😍😍
Loving this playlist already. I'm looking forward to trying out the British roasts very soon! (:
love you berry but wondering why u would boil the onions? if u cooked them in a pan w a pinch of oil u would not lose all the flavor into the water. either way thx and love watching u cook
I was SCREAMING. no wonder they say English food is bland. No wonder they went wild over India's spices. "BLOODY HELL, YOU MEAN THERE CAN BE FLAVOR?!"
@@Margar02 I'm British and have never even heard of onions being boiled...
I've never once boiled onions. If you are going to add butter later, why not just cook the onions in the butter?
Speaking as a Brit I have to say its very common for us to roast onions with our roast potatoes... Really yummy, but yes I too don't boil, I think sweating, lightly frying or roasting is definitely best.
When I was growing up, my mom used to make a roast chicken every Sunday. Ahhh now I'm craving this. It looks beautiful
This is amazing I literally made a roast chicken for Sunday dinner yesterday, and now your posting your version today!
Welcome to yet another video where Barry makes me want whatever he's making!
Barry Lewis you are the best!!!!
Thank you Barry, nice one. I finally got to know what stuffing is used for lol and... The puns are back :D
A lovely home cooked meal you made, I bet it was delicious.
Love this roast series Barry. One tip for carving the breast is to take them fully off the carcass before carving them. Makes it much easier to slice.
Second this, it’s fiddly to get them off cleanly sometimes (if you want to leave minimal meat on the bone) but once you are used to it, it’s so much quicker. That and you can choose from thin slices to nice thick chunks/slices while also having a nice clean carcass for making stock etc.
Who does otherwise ? The inanity on here is getting too much.
Another great video, man my mouth is watering. I've never had potatoes like that, I am definitely going to try making em'!
I made some giblet gravy for the first time last week, it's awesome.
That looked great. Cooking roast dinner is my favorite part of the week. Definitley trying that stuffing recipe, cheers.
I never boil veg, steamer all the way.
Those potatoes looked amazing
Barry, great tutorial on roast chicken...thanks so much !!
I am hungry after this! It looked so good.
This series is brilliant.
My sister makes a fit chicken roast 👌🏼 I wanna take her place as champion so I’ll definitely be using this recipe
A fit chicken roast??
Sexy chicken hmm
Inazuma Jags Ai it was fit indeed 👌🏼
I bet memeulous makes a pfft ting roast though 👌🏻
Love watching. Last week we tried the roast. Was so good. Can't wait to try the chicken now. Cheers from Canada
That looks amazing Barry. It's good ol' fashioned home cooking at its best what you're doing with this playlist so far. We won't have any beef when we're chicken out this series of videos from you 😂
19:35 That is a BEAST of a carving knife Barry! It's like a highlander sword!
As a veggie, this is still pretty entertaining to watch. Keep up the good work Barry! Also, I want your doggos.
Looks delicious! I may have to try the potatoes, those look amazing.
That looks delicious, Barry!
Ooo Barry that was good. So many tips - thanks so much.
OMG this looks so amazing!!! Watching this had me so hungry and want to make this like right now. Thank you for making g this series!!!
Cant wait to try this sfuffing recipe, stuffing/mealie is always my fave part of a roast. Great stuff barry
Awesome day for this upload! I’m making a roast chicken dinner for supper tonight!
Potatoes are my fav from a roast! Barry done them perfectly!! One thing is i normally add sausage meat to my stuffing which with barrys home made stuffing I may try this Sunday!
Loved it! Looks delicious, love roast chicken! Never made potatoes that way, but gonna try, love crispy taters.
My family only has stuffing at Christmas, always made separately to the turkey. Because the bread, onion and herbs get cooked together, we tended not to bother reducing the bread to crumbs first. It was a family tradition to have a stuffing sandwich on Christmas Eve before going to bed, leaving the turkey to do on a low heat overnight - yes, a bread sandwich, in other words, but a nice way to set us up for the next day 😋
That 'jump cut' bit is too good 😂
You can use your Apple/Peeler/Slicer as just a peeler if you remove the circle piece on the end by taking off the wing nut! That’s why it’s removable and it makes peeling large amounts of potatoes sooo easy!
I enjoy watching your Channel. I think you are just a blast to watch. And though ive never had Lamb after watching you roast a Lamb Shank I am so going to try one. Thank you for making such empic post. And cant wait to see whats next. I also watch the Gadget ones. Witch are my favorite.
Love from Pittsburgh PA.
Great job, Barry! I use ground ginger instead of pepper and it’s fab!
This looks so delicious! I want to go out and buy the ingredients to make it for dinner. Yum!
I am so excited about this playlist! Do you also plan on doing lamb or goat? That would be just too awesome!
Yum love a roast chicken but never made my own stuffing so will try this thanks but please make the onion slicing gadget as could really use one of those
The only person who can pull off dad jokes and still look cool 👍🏽
Dear Mr Lewis, will you be doing roast duck, I know is very similar to doing chicken, but it you have be care full not to dry it out.
Duck is way different from chicken in terms of cooking. Most people don't do it very well.
OMG, why do I always watch these late at night ....... now I'm hungry for roast dinner and it's way too late to eat something 😋😋🤤
Loved it and made it along side while watching your video x