How to make a roast dinner #2 | Roast Chicken

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  1. Full recipe / write up
    and here is the growing roast dinner playlist

  2. I would like to point out there is actually a reason that we tie up chicken! It's to help with moisture but also to ensure the chicken is evenly cooked( and any other meat we tie up) Also, you should try roasting the cabbage as well, WAY more delicious and adds a couple textures at once!

  3. Definitely want to see the desserts one (and the others too ๐Ÿ˜‰ ) maybe you could do a special occasion extras one too like pigs in blankets, honey roasted veg, etc

  4. Barry, I'd love to see you make a chicken in an air fryer. I've made one so far it was actually VERY good! Very flavorful and moist.

  5. Well, looks like you succumbed to the pressure of complete morons, and changed your very unique and well branded channel name. Sad. Very, very sad.

  6. Hey Barry,
    Could you do a favor for your friends across the pond?
    When you give temps, could you give it in farenheit too?
    I know we are the minority in the use of F instead of C but I don't know the C's ๐Ÿ˜

  7. The nicest chicken I have ever had:
    Brine your chicken overnight.
    Stuff the chicken with onion
    Untie the legs
    Roast upside down (with the back facing upwards)

  8. Cheers Barry โ™ฅ๏ธ
    I'm cooking my first ever roast chicken tonight. My first pork joint was a success so I'm hopeful but this was extremely helpful.

  9. I am in Canada and the stuffing I am used to is more cubed and bigger pieces of bread. Is this type of stuffing a British thing? I've never seen stuffing so fine like that before.

  10. Growing up I thought stuffing was in chickens/turkeys & that you didn't have to make it & it was just hey presto it's there on your plate

  11. I make my mom's dressing which is an in or out of bird recipee
    2 cups copped mild onion ( I use spanish white)
    1 loaf of ripped bread ( brown, white or multi)
    1.5 onces of ground sage
    14 inches of gralic sausage/kalbassa chopped
    2 eggs

    so put egs and sage and half of the meat and onion in a blender, blend into a paste. Mix past into ripped bread. press gently into a greased dish, ( or fill bird cavity) bake at 350 degrees for as long as it takes … I like to cover with tinfoil for 20 mins after it is golden brown and let bake .. I like it firm and dry.

    I remember that a big chunk of this dressing was a meal in itself.

  12. 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!!!

  13. Just interrupting my watching of the video to mention that I'd invest money into a decent dicer/chopper on kickstarter if you started one! I love those things, but they never seem to last long at all – I want one that will, even if I have to pay $80 for one. Saves tons of prep time.

  14. 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 ๐Ÿ˜€ your my favourite YouTuber. Thanks for doing all this work and trials for us viewers ๐Ÿ˜‰

  15. This looks amazing and I would love to eat it! But it looks like so much work and washing that I would never do hahahh ๐Ÿ˜‚๐Ÿ˜‚

  16. Vs using clear water in the gravy , the onion water would have added flavor. I would hv added herbs n such to it, let it simmer a few then used it. Infuse more flavor. Also, growing up, i learned to save bread ends from loaves. Some reason, most ppl dont eat them much, but toss them on a cookie sheet n leave em in the oven, pull n put them in after cooking too.. as well as toast them or ? You choose, then collect them in a zippy bag. When you need them, you have dried bread for great stuffing. Sometimes already moist bread gets to mushy. Many chefs like to use a firm dryer bread, even buttermilk is great. Buy day old bread, baggets etc. Thick crusty breads.

  17. 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

  18. I roast my chicken upside down so the juices have to go through the breast – so tender. Large chicken (2kg) 2hr / 2h30 at 160c – falls apart

  19. This is very similar to an Australian roast dinner. Only substitute would probably be some corn on the Cobb instead of the cabbage ๐Ÿ™‚

  20. Is it still stuffing, if you don't stuff it into a roast? Chicken looks bloody brilliant, i'll go british next weekend!

  21. 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! ๐Ÿ˜

  22. I am so not happy! where can I make a complaint….. I discovered your channel a few days ago and now I'm addicted to watching your amazing vids… problem I have is that you have so many videos and each and everyone I can't turn off once I start watching. I've literally lost 3 days of my life and I'm still not anywhere near finished watching your Barathon if vids. lol keep up the fab vids. hopefully I can get a grip and watch in moderation.

  23. You should try cornbread stuffing or dressing. Also, you don't need to blend the breadcrumbs just rough chomp with a knife.

  24. "Watch a video of some obnoxiously delicious looking food" I convince myself as I eat two day old mac n cheese and grieve

  25. Why would you boil the vegetables? You could just chuck the carrots and potatoes in with the chicken and they'd come out perfect, and do literally anything else with the cabbage (including serving it raw) and it would be much better.

  26. Please don't carve a bird like that in the future… if you completely remove the whole breast and then do 1 to 2 cm slices everyone gets skin, and you aren't hacking away at it…

  27. I recreated this recipe yesterday and it was delicious! Thank you very much.
    I'm looking forward to the vegetarian option!

  28. Iโ€™ve always been afraid of doing a roast chicken because in my head there was too many things to go wrong, but this was the easiest recipe to follow, and it tasted incredible. Iโ€™ve never made โ€˜properโ€™ roast potatoes or gravy, but this really made everything very easy. Iโ€™m definitely doing this again – best roast ever!

  29. With the onion slicer contraption, perhaps if you put it round side down, you'd cut through the solid bits first, and it would pass through better?

  30. a lot of effort went into this. itโ€™s easy to forget as viewers that youโ€™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!

  31. I think the reason why that onion chopper didn't work was because you didn't remove the skin on the quarters
    your welcome ๐Ÿ˜‰

  32. When I make lemon roast chicken I put the lemon peel down facing under the skin of the titties with some butter. Pierce the lemon with a fork a few times and into a seasoned cavity. If you like your your chicken really lemony. By adding the butter under skin helps keep with keeping it moist. Never a dry chicken that way.

  33. 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.

  34. To make really good dressing make the crumbs half cornbread, I make my own cornbread for my dressing, I add half the recommended sugar when I make it. The best dressing ever.

  35. Why do whole chickens in the UK look different then the ones sold in USA? The legs seem to have extra skin on them near the feet. In the states that part is neatly trimmed at the joint. Like ๐Ÿ—

  36. You need to take cooking lessons ,always truss a chicken to get a even cook. Never block the cavity of the chicken because that prevents hot air going into it to cook evenly. And a tip would be to lay the chicken on a bed of roughly chopped veg so the veg absorbes the juice and makes a beautiful gravy.

  37. Yummy. Stuffing looks good. It all does.
    I roast my bird upside down, the dark meat bases the white meat. Then to the end, i flip over brown or crisps the skin.

  38. How to torture myself 101 haha. Seriously though this was an incredible video, Iโ€™m definitely very motivated to make a roast dinner now.

  39. Just discovered your channel Barry and am I glad I did,its got the lot mate,great advice delivered with /in a lighthearted way, I've always wanted to make stuffing like "me ma" but never have,too bone idle tbh,paxo n water, not this Sunday mate.
    Liked and subbed and shame on the people that thumbs down this, they really need to have a word with themselves.
    Take care Barry,till next time.

  40. Barry Fantastic videos!! My lovely chap has learnt something about your roast potatoes!! Great videos!! Thanks Barry xx ps love your doggie too!! X

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