Heston's Perfect Crispy Roast Chicken - part 2 - BBC

Heston Blumenthal teaches you how to brown your meat in preparation for the perfect Roast Chicken dinner. Watch this video to also discover how to cook the perfect vegetable accompaniments for the best Sunday Roast. Great recipe clip from BBC cookery show 'In Search of Perfection'. For more BBC Good Food videos visit our channel: / bbcgoodfood

[@rohanjeetdas5707]

Thanks Heston, I started making this chicken today for my baby girl and I can't wait to have it on her wedding

[@peteralmeida8321]

I can't believe it's 2019 already and i'm proud to say that after 9 years i finally reached part 2. See you guys again in 2028, wish me luck! :)

[@amaanshah9625]

You can do it man

[@CEB1896]

Are you sure it will be done so quickly?

[@juxbertrand]

be carreful - he proposes a beef recipe on the next stage. Take decades.

[@ibrahimkedic5149]

😂😂😂 after 2year chiken is redy

[@NA-zh7jn]

If you want heart disease eat this... so much butter he put there

[@edwardvalleser3722]

Just imagine going through all this and the person who eats it just says, “yeah it tastes okay” 😂

[@AhmadF05]

That’s why I’ll never make this cuz I know that will happen

[@ENGABU1]

Tastes like chicken

[@Byrnzi360]

@@ENGABU1 *glares in Heston*

[@BintyMcFrazzles]

Yeah, I wouldn't be sharing it.

[@MantraHerbInchSin]

Or the wife comes home and is really hungry and barely chews it, just stuffs it all down the hatch. When asked if it was good the answer would be something like" Yeah I think so, pprobably?"

[@Sanka-ya-dead]

My chicken is now a family heirloom that will be passed down generations

[@fatshady8627]

oh my god😂

[@PradeepMenon666]

HAHAHAHAHAHAA

[@DarkViIIain]

This comment got me LOL

[@cuhzlightyear8151]

💀💀

IM DED 😂😂😂

[@choongification]

Doctor: congratulation Mr and Mrs Blumenthal, its a baby boy! Heston: *** plunges baby into ice water ***

[@EmceeIntricacy]

With tongs

[@bluecat6902]

Dude im dead lool

[@ymac7245]

This is sooo good 🤣🤣

[@username-jo8kf]

@@EmceeIntricacy where would the tongs go? *o h n o*

[@darroljackson887]

Without a doubt the best comment I’ve read on KZbin

[@JohnGodwin]

On a Monday, Heston's like, "I fancy some cornflakes - if I start them now, they should be ready by Thursday".

[@ennbee2051]

OHH YEAHHH, DIG IT!! - Macho 'Randy Man' Savage.

[@Frostmourne1997]

Thats so accurate hahaha

[@tom_something]

Hey, corn takes a long time to grow.

[@alexmanzanero]

yeah much too complex for the final product

[@angelfernandez5215]

And a boild egg..

[@greenified22]

Be grateful folks, If he added salt and pepper or any kind of seasoning it would have added another 2 hours to the recipe

[@Amr_D]

2 months bruh

[@marvensabang9592]

I'll go for 2 years

[@nc6379]

@@marvensabang9592 20 take it or leave it

[@marvensabang9592]

@@nc6379 fok u win bruh

[@coldteamzx6411]

he would sharpen chicken bones to carve the chicken and ofc he would marinade these chicken bones for a whole month to infuse more flavour into the chicken while carving it

[@Redditok111]

Someone asked me “what came first, the chicken or the egg?” I answered “it depends if heston’s cooking it or not”

[@kman5924]

Gawddam. Lol 😆

[@seanstunna1]

Legend has it Heston once put an oven... in an oven. To preheat it...

[@virtualinfluencer]

I cant stop laughing. jajajajajaja

[@buzztrucker]

This is great.

[@kdash1123]

I couldn't stop laughing when seeing this comment!

[@MrAmbrosse]

I put my preheating oven in a preheated oven to preheat it before putting my actual oven in the preheating oven.

[@charliefischer59]

This comment ^^^^

[@remekficko]

Almost perfect, but he might have overcooked the chicken. I would've used 45°C oven for 26 hrs.

[@alain-nicolasrenaud7406]

Fridge for a year, even better.

[@Jorge-vo9ii]

yeah just imagine dipping your hands into 145 degree pot of water. lots of damage

[@szabomarton8064]

just keep slapping the chicken until it cooks from the kynetic energy

[@chiefnama790]

@@szabomarton8064 🤣🤣🤣🤣🤣🤣🤣🤣

[@CasimirdeHauteclocque]

That would actually be very dangerous ! The internal temperature needs to reach at least 58°C to kill the bacteria. That's why he sets it up to 60°C. At 45°C, bacteria would developp and the risk of food poising is severe ;)

[@igoruberwald]

"How did you spent your two weeks vacations? Went anywhere?" "Nah, I had this really, really good chicken recipe I wanted to cook, but it's not ready yet."

[@royflacko6531]

haha

[@ALYSHADEZ]

😂😂😂😂😂

[@adamexcellie4272]

Hahahaha

[@dvaoa]

Chickens are conceived, hatched, grown and butchered in less time than this recipe.

[@hrabmv]

lol hahaha

[@andrewjenkinson8948]

No, they are not.

[@jward9637]

Hilarious! This guy is a complete moron! I can make a better tasting chicken in two hours! What a tool!

[@ILoveDawko]

@@jward9637 "I can cook better than michellin starred chef" - some guy, youtube, 2019

[@addictedgamer4308]

mymentor It’s a joke

[@mltoneglobal2516]

I started since 24 , now I am 93 and still waiting to put it on the table..... hopefully my son will finish the process after my death.

[@TheNdila]

lol

[@KarinBretz-lx6yv]

Ha ha .🐴

[@jamesbundala4670]

2 years later I'm still waiting..

[@jaykay8295]

🤣

[@naomimotlhasedi4086]

😂😂😂😂

[@EpicTrollingCentre]

0:04 - "What a hassle!" Yes, Heston. What a hassle indeed. That's the good thing about your recipes! No fuss, and no hassle. Nice and quick and straightforward! /s

[@daledudley62]

Imagine him inviting you around for Christmas dinner, he would have to start it in September

[@henrikhyrup3995]

....the previous year.

[@georgeamesfort3408]

Of the previous century.

[@PreservationEnthusiast]

He has his own method of raising chickens. It takes 3 years instead of 3months. Then you have to pluck the chicken with a pair of chopsticks to retain the flavour!

[@moiboi21]

If he tried the recipe on a turkey, there would be 10 parts, and you would have to plan 2 years ahead and miss out on the first year's Thanksgiving turkey.

[@mamaradlowhitney25]

HAHAHAHA! Made my week 😂😂

[@mattranze]

😂😂😂

[@hidankakuzu6052]

So how's your thanksgiving? Still not done with the turkey? 😄

[@lindaskidmore9507]

That's if you have a pot big enough for a turkey and if you have try pulling it out with tongs...

[@MONOJish]

"it's gonna be juicy" then injects chicken infused melted butter into the chicken.

[@ashkanahmadi]

Honestly that's the part that got me to go WTF!! All that effort to keep it juicy and then inject butter directly into it? It's like if I put a piece of dry chicken and a cup of chicken stock together in my mouth and say it's not dry!!!

[@fwef7445]

not to forget by injecting it he's actually allowing juices to escape, he's trying so hard to impress he overlooks the obvious

[@calcugedhion1592]

"All of those juices are going to permeate the flesh" -drips right back out within seconds

[@hithere5005]

I actually attempted this recipe a few years ago. The skin was crispy, yes, but it honestly wasn’t any better than a regular roast chicken in my opinion.

[@gaddyfree1085]

@@huberticusrex1000% 😂😂😂

[@SouthernJaeger]

💯

[@SC-ew2fc]

I like how he advises certain utensils as if anybody in their right mind would ever do this.

[@unmaskedcrusader4521]

hahaaahaha i know

[@kigundu580]

You'd be surprised

[@frasercheyne8332]

As a chef myself I think I'll try doing just one. I've a great self taught ability to taste what combinations of ingredients and cooking methods will taste like in my brain before actually physically tasting them, I think all good chefs can do so. That's how we come up with new dishes. I really do think the taste and texture of this method is going to be delicious and succulent but I'm sure it can be achieved more easily, or at least a very close version. I don't think it requires as much effort. Injecting the flavoured butter was for me the most significant thing that would make the most difference, doing that pre cooking might be the best way for an amateur to vastly improve their roast chicken, then season and wrap in tin foil and roster with the last 8 min or so at a higher temp without the tin foil- that's gonna be great home cooked chicken without too much fuss

[@connorjohnston8524]

Yeah I definitely wont....

[@hoonaignachowaneha]

I know you are hving a laugh but I was one step away from submerging my hand in boiling water to pull out the chicken. Thank god for Heston.

[@rustyspygoat4089]

I got my michelin star before that chicken was done

[@evilcharles]

So he goes on and on about taking 2 days to cook this chicken so that it is "perfectly succulent", then after he's finally done he injects it with 10 tablespoons of butter and chicken grease? What a waste of time...

[@whynottalklikeapirat]

He could have just done chicken kiev then ...

[@bogdanneagu4612]

At 1:50, when he declares the bird "ready", you can clearly see skin parts that are not crisp/browned (lower breast and behind legs) and even the crisp parts are uneven as they were browned in the pan. At 2:53 when is arranging the plate, the chicken is very evenly roasted. Either not the same bird, or oven roasted?

[@MrBlackTechnique]

Just got your 200th like from me

[@futile-evenings]

Yeah this dude can't cook for shit. So much vanity

[@kieronevans5150]

@@futile-evenings yet his restaurant is always voted one of the best in the world.

[@sudhirmalik8615]

Husband : is the dinner ready darling. Wife : be ready anytime in 1 year 50 minutes.

[@teamO_X]

century egg recipe is faster than this....

[@msbrownbeast]

Totally impratical. He ought to take roasting lessons from the Cantonese BBQ shops.

[@juansolo1617]

Looks like a cornish hen. Any chicken I've ever bought was twice that size or larger. If I can't fit it into a rotisserie I deep fry them. Not near as much prep work and always turns out fantastic.

[@mrlee9213]

But this is Heston scientist foodie

[@msbrownbeast]

@@mrlee9213 He is making what should be a simple dish overly complicated. Like trying to re-invent the wheel.

[@lazarus_8589]

How long does a century egg take?

[@darkySp]

Truly a recipe that carries on through generations

[@xzing7]

That chicken took about four days to cook. Shoulda gone to KFC.

[@galliontrillion]

+Dean Ingram and we did brv lol

[@valibucuresti]

+Dean Ingram And it still tastes like chicken.

[@fastr1337]

Thats why i alwasy ask girls on a Friday if they want to come over for dinner on a Tuesday... then they go home for a one night stand and i never see them again.

[@cs512tr]

this was still cheaper than kfc tho

[@backoffbucko]

The most unfunny and moronic comments I've ever seen on the internet. Congratulation. You've won the idiot Olympics!

[@imnothere220]

That's the least crispy "crispy" skin I've ever seen.

[@theruler5272]

Your right

[@weixinong3877]

It's brined, dried out, slow cooked then browned It's going to be crispy It just doesn't seem that way because without the preparation process with this cooking method it wouldn't be normally

[@KinkyLettuce]

@array s I mean heston did deeply study how Peking duck is made. He even traveled to China for that. If anything, im confident Heston knows how its done. Theoretically, after few hours in the slow oven, the skin is dry enough to stay crispy after being browned. But i admit, the chicken in the video doesnt seem crispy, it looks soggy when he poked the syringe into the chicken. Maybe something happened? The video doesnt do the recipe its justice

[@dh1380]

Yup

[@jacob9540]

@@KinkyLettuce There's no way the skin would crisp up in such a low oven temp. Peking duck is roasted in a hot oven, not pan seared. It doesn't make sense to try and pan sear a spherical bird, you're just going to get uneven stripes of crispness.

[@aquababy2120]

Honestly the most hilarious thing I've watched in a while I can't wait to show my mum this 😂😂😂😂

[@sstills951]

Have you finished showing your mum yet?

[@sanchezking6188]

This carrot technique is genius. Ever since I first watched this video years ago I have rarely prepared carrots any other way. I absolutely HIGHLY recommend trying/using it. Also works well using olive oil or a mix of olive oil and butter.

[@kingkarlito]

you consider sauteing carrots in butter a genius technique? I can't even imagine how you will react when you discover spices

[@Bhatt_Hole]

@@kingkarlito Slow down, King. You wanna give him a stroke or something? Ease up a bit. Let him take it at a leisurely pace. Maybe just some salt first. Then, after a few years, the brutal culinary/sensory overload of pepper. Pre-ground first. Fresh might be a little too overwhelming. These things take time.

[@Thefi5thdnb]

Carrots roasted in honey

[@williamwoody7607]

Believe it or not the best thing about microwave ovens is the sensitivity with which you can cook vegetables. Work on that and you’ll never go back.

[@renanleitemagalhaes]

2022 and I checked with Heaston... He'd finished guys!!! The chicken respected all the safety protocols during pandemics so it could remain eatable at the end. Thanks to all the soldiers who followed the recipe to its final steps. We've beaten the system!!!

[@Cooliepops]

I actually painted my house in less time than this took to prepare.

[@Mrdsdnt]

then go for painting, cooking is not for you

[@Gobbersmack]

Cooking isn't for people who take weeks to roast a chicken?

[@Mrdsdnt]

first,it wont take weeks second i didnot understand what did you said

[@michaelflouch1711]

very small house or bedsit?

[@BigBoom69x2]

Cooking isnt for you because you painted your house faster than this chicken was prepared and cooked..I HAVE SPOKEN!!

[@MostHitMan]

chicken watches him cooking chicken ... does a face palm

[@elwynbrooks]

YOU CAN'T DO ALL THAT AND THEN NOT CUT INTO IT TO SHOW US!

[@jablesmegee]

+elwynbrooks he can't cut it open cos ITS FUCKING RAW!!!

[@galliontrillion]

+Brother Freedom got the demon fly spray brv lol

[@GrowingDownUnder]

it's raw cause it still needs to be roasted...he just seared it in the pan surely that's not good enough to cook a thick fowl evenly

[@6GMc]

look at part one ;)

[@raixbox360]

cauz it's medium rare inside :D

[@aaaaaaaaaaaaahaaaaaaaaaaaaaa]

"Deep frying a chicken... what a hassle!" - guy who's chicken recipe takes a bloody fortnight to make

[@shijom]

Had started cooking when the video was posted 10 years ago. Just finished the chicken and it was very yummy! Thanks for the recipe

[@user-ro9md9wp3j]

You're doing something wrong then, it should only take 2 days

[@moiboi21]

If the chicken were alive, it would sue Heston for animal cruelty

[@janettevnsoriano526]

moiboi21 lol

[@amitnarayankar]

Actually this chicken is having a good afterlife. A good bath, so much caressing n all.

[@CEB1896]

I can’t wait until it’s ready. I started this recipe in 2012 and I think I will enjoy it when my 5 year old son gets children of his own. Only around 25 years left 🙂

[@martiansurgery]

Charlton Heston chicken: "You Maniacs! You burned it all up! Ah, damn you! God damn you all to hell!"

[@jlastre]

+Shilly Storm When someone suggested he give up a piece he was overheard saying, "I want to say those fighting words for everyone within the sound of my voice to hear and to heed, and especially for you, Mr. Gore: 'From my cold, dead hands!'"

[@ddd10]

watching this in 2019 he started cooking in 2010 still waiting for part 3

[@marinadelrey5512]

I ran to my therapist and said: "I just saw a guy with REAL issues trying to cook a chicken. Your services are no longer necessary."

[@JBrander]

6 hrs in brine solution 1 hr in water (while changing the water every 15 mins) 1.5 mins of temperature shocking 12 hrs (more or less) of drying it through the fridge 4.5 hrs of slow roasting 30 mins to 1 hr of making chicken butter broth Then sear the chicken in a pan.

[@robcurios740]

@wildebest wtf 😂

[@originalhgc]

So this is a 2 part video (for what reason?), but the part about how long the chicken is in the oven and taking it out of the oven is edited out? What a waste of time.

[@J0E_186]

4 and half hours, he says it at the end of video 1

[@storm0fnova]

he cut out a part where he tried to fry the chicken for the crispy skin like the chinese. but decided not to use it in his final recipe.

[@jestione]

The whole thing is a waste of time! Talk about playing with your food, what ever happened to simplicity. The best roast chicken should start at the farm.

[@stevenwest1494]

Sweet Lime that's exactly what I thought. How is the skin going to be crispy when only the parts fried in the pan brown got crispy? And then there's the huge amount of energy used to cook this. Extremely inefficient.

[@tom_something]

I came to part 2 looking for the results from part 1.

[@SpartanHighKing14]

George RR Martin will finish The Winds of Winter before this doughnut head finished his flavorless chicken

[@glock25onyofacebrrrr11]

i laughed so hard

[@josejuangomez83]

You sir nailed it.

[@wildboystv3013]

One of the best comments I've ever read

[@ash40248]

HAHAHAHAHAHAHAHAHAHAHAHAHAHAHA🤣🤣🤣

[@김승훈-c7p]

Extra dimensional cooking approaches Awesome and he's really serious to cook

[@radurozor4742]

The concept of "slow food " hit another level by Heston

[@mrdzuan94]

I can't believe there's a part 2..

[@enaz336]

3 years after that still cooking it

[@marvensabang9592]

I need a part 3 bruh come om

[@michaeljabronis7271]

@@marvensabang9592 lol nah lets go for a part 4! STEP 10

[@KarinBretz-lx6yv]

Oh my God there's more .😧.

[@MrAustinpen]

Are we gonna to be able to eat this chicken sometime this century?

[@nurikodb3915]

"Hey kids! You wanna some roast chicken for dinner? Sure dad! :) Ok, see you next Monday!" LOL! 😂

[@belltrees]

All that prep on the skin for a quick pan fry. He killed it. A real rotisserie would have nailed it.

[@dondonaudio8191]

Place the seasoned chicken on a beer can, put it in the oven on a pan @180degrees celsius and pour over some of the juices from time to time. Done in 60-90min. Much healthier than injecting butter, very crispy and delicious.

[@DaniloRiffo]

that skin didn't seem crispy at all. Flavorful, maybe, but definitely not crispy.

[@mysisterisafoodie]

That skin was not crispy in the least. No fat was rendered out at all. Gross. Wet rubbery chicken skin is a nightmare.

[@SteffenReichel]

Why did he put the chicken in a pan? Instead take it out, start the oven on very high heat - till the oven is hot, brush the chicken with spiced butter (butter, melt in pan, rinse and use the cleaerd butter fat to mix with some paprika, curry, papper, salt and brush this onto the skin and grill/roast the chicken till the skin is overall crisp. YXour children will die for this crisp roasted chicken skin.... and you can adapt the flavour to match your own taste... But here, the master in white suit did not well

[@DEC19775]

MySisterIsAFoodie How do you know it wasn't crispy skin was you there

[@DaniloRiffo]

M̈är̈k̈ Ḧül̈s̈ë have you ever cooked chicken with its skin on? To achieve crispyness you have to take a lot of the skin fat out of it, so everything left is the tissue that holds it in place which turns crispy with heat exposure. He just browned the skin, but barely any fat was rendered, thus leaving the skin with its natural rubbery texture. Think about crispying bacon... it's the same thing cooking 101

[@DEC19775]

Danilo Riffo no but i haven't but hestom blumenthal as a Michelin star pud and resterrant

[@rasch3126]

Ok, so I totally lost track after the first 3 mins into Part 1. Been far more entertained by the hilarious comments on cooking this invincible chicken . Would’ve been so good if there was a Part 3 too! 😂😂😂😂😂

[@naomimotlhasedi4086]

😂😂😂

[@tankbuggeru]

I don't want dirty food either, but sheesh, why is he treating this chicken like it's a radioactive piece of waste? "Make sure to sanitize your chicken by giving it a couple of hours in the decontamination chamber". This guy wouldn't last five minutes in India.

[@notpresobama1553]

?

[@jfraserfisher]

Chicken is one of the easiest meats to get sick from, salmonella ect can easily contaminate chicken if not handled and cooked properly.

[@Anglagard12]

This is because of the lengthy process. He works with chicken than dries it for 1 day and then roasts at low temperature. Quiet different from taking a chicken from the freezer at roasting at 200C

[@danielchoy7030]

Neither would anyone not from India

[@us.er.px7.xp6r.w.7c]

@Malli Bokka You're right, but the people there smell even worse

[@Sanka-ya-dead]

Omg I thought the first video was a joke.... now theres a part 2 !!!

[@1984rockabilly]

There is also a book by him: "The perfect fried egg". The book has 500 pages. The second volume then deals with the preparation.

[@HouseOnSunset]

Legend has it, he is still cooking that chicken to this day.

[@MrDeadInMyPocket]

Set it and forget it. Perfect every time.

[@chefdingo]

This is way way way more complicated than necessary. I can roast a mean chicken without all these crazy steps,

[@D6251110H]

Heston is a madman, but it’s hard to argue with his results. Sure it’s unusual to lavish this kind of multi-method attention on chicken, but duck regularly gets this and more and nobody bats an eye.

[@Celebriedad]

This dude is like the embodiment of "impractical"

[@jesusisking4501]

This series of recipes was never supposed to be practical. He was showing the perfect way.

[@Nihilistically]

@@jesusisking4501 no he isn't

[@SeaOfMany]

@@jesusisking4501 perfect or not the amount of work being put in I can’t help but feel you would be disappointed. Better off getting a woollies rotisserie chicken for like $10 plus the time saved

[@esters44]

Okay, So I have been cooking the chicken with all the steps for a 2 weeks now and next week i am planing to plate the chicken for serving it will take 5-6 days , not much a work for a roast chicken .Thank you for the recipe Mr chef Heston

[@sleeksalmon]

Now that was funny..... and accurate!

[@ninnnetyvvv]

looool

[@jq2874]

Faster recipe: sprinkle some salt and herbs like parsley on the chicken. Stuff chicken with chop veggies and herbs inside the cavity. Throw in oven at 350 degrees F. For sure the meat will be moist and the skin be crunchy as the fat from the skin will come out making it crispy. The natural flavors for the veggies will make the chicken meat more sweet. This guy spent 2 days to make a 'presentation' chicken whereas they probably evolve by then to cook him instead. I've never seen so much cholesterol in a so-called 'roasted' chicken.

[@uns33n]

stuffing will either be loaded with bacteria or the breast will be overcooked. Just make a bed for the chicken out of the vegetables.

[@jq2874]

#Big Chef "yes sprinkle some parsley on the chicken and burn them :) you have no clue about cooking.. ''this guy'' as you said, is one of the culinary legends of the world. he is cooking molecular gastronomy so if you dont like it go watch jamie oliver." Not sure who this Big Chef (plus.google.com/u/0/108476041381437964219?cfem=1) is to make this comment but culinary legends of the world(really???)? Molecular gastronomy? Maybe you should go ask Alton Brown for Cooking 101? Never seen someone wash a chicken more than the washing machine. All the flavors of chicken are gone and replaced with butter and detergent. So how many pills do you normally take per day to get high with your cholesterol buddies?

[@Mrdsdnt]

as i said, you have no clue

[@jq2874]

You're right. I have no clue about eating cholesterol infested rubber chickens. You go ahead and enjoy them.

[@kenrichard8193]

A

[@privatesnapper2571]

So we are in part 2, i'm not surprise if the chicken lives again said COOK ME ALREADY YOU BALD NUTSACK!

[@allen1522]

the comments were absolutely hilarious. i had a good laugh!

[@outstandingperformance8778]

And I m sure even more are yet to come

[@berley1083]

he seems to be well known 🤔😬

[@allen1522]

@@berley1083 he is now 😂

[@nazirkhalifa5377]

"Well guys, it's June, I'm a little late this year, but lets get the Turkey ready for Xmas."😂🤣😂

[@blogginsriverbymnl48isabop86]

This should be called Butter Chicken

[@cobboGHS91]

4 days to cook, dies from heart attack eating so much butter

[@地球人-i3d]

this is a bit like what we cantonese said ''taking off pants to fart'', which means meaningless, excessive. is peking duck method applicable to roast chicken ? duck has fat skin to go through the baking process and still able to preserve the fat there and it is said that the mixture of XX sirup (malt ?) and vinegar works the magic of the peking duck skin 50%. the other 50% is the blowing air between the flesh and the skin procedure. chicken has thinner skin. can chicken skin finish like the duck skin? i don't think so. dry crispy and fat crispy are not the same. when he boiled the chicken and put the chicken inside icy water, that created a jelly thingy inside the skin. we want this jelly thingy in our steamed chicken dish and he put the chicken on a pot pan. he wanted to sear the chicken? then what is the point of icy water procedure? a crispy skin chicken is very simple. bake the bird on a rack.

[@iainwallington474]

地球人 I liked what you said.

[@michaelflouch1711]

If you care to check , you will find it is liquid maltose

[@p0331546]

Watch chefstep's roast chicken

[@NBA-LejonBrames]

Oh yes yes I've heard of that Cantonese saying. Taking off pants to fart . I do it all the time.

[@DTog1]

I like that expression.. I'm going to steal it lol. In Norway we say they like the smell of their own ass 😂 take it or leave it lmao

[@yamato2301]

I was watching the first part 4 years ago and now my chicken is ready for the second part. I hope will be tasty. So hungry right now 🍗

[@Willbo_Swaggins97]

Nobody takes the fun out of cooking like Heston.

[@kitezzz360]

this is cooking? I thought he was conducting a scientific experiment

[@eduardomejia3987]

This chicken recipe makes Brexit look fast!

[@eljefe1989]

put some butter and herbs between the meat and the skin, lemon salt and pepper on the outside, blast it on high temp and then one more hour on low covered with tinfoil, it'll be juicy and crispy, do it every time, always comes out amazing, and it takes about hour and a half of "unsupervised" roasting

[@samrender9717]

Yeah I'm sure heston, the 3 Michelin star chef, needs your advice

[@eljefe1989]

+Sam Render wasn't for him

[@henryj8363]

+eljefe1989 thats how i do it too, 220 for about half hour max then i turn oven down to about 140 and cook it for another 90 mins or so. Comes out perfect.

[@NymeriaMeliae]

that skin is not crispy... you can see it is not crispy when he injects the butter... sham cooking again. All you need do for a crispy skin roast chicken is cook your chicken in the oven at about 190C wrapped in tinfoil with a little added water to help it steam... time will vary according to size of chicken... then 20-30 minutes before the end of cooking... whack up the oven to full blast and take away the tin foil. The tin foil keeps the chicken moist when cooking and the last 20-30 minutes crisps up the skin. I usually add some honey to the skin for extra crispiness. Don't bother with all this blanching stuff... if you blanch chicken or pork then you need to leave it for 2 days uncovered in your fridge to dry the skin out properly in order to get crispiness... so don't do it. The secret to crispy skin and crackling is to keep it as dry as possible... you don't need to do anything fancy... just keep the skin dry.

[@CraigMansfield]

+roger robie hahaha

[@blackhowl19]

heres our captain!

[@gabriel1985666]

Heston got schooled. He has some other crazy recipes for perfect results but this aint one of them

[@seekingthetruth3410]

gabriel1985666 lol this works moron , you just cant cook

[@uddiptabhardwaj4680]

I keep coming back to this video just to check if my recipe is going well. It should be ready by the next decade or two.

[@YudraKudra]

I am here from the future 3020 AD. We are still waiting in our time to taste this wonderful delicacy. Curiosity brought me back in time to carefully observe the preparation steps.

[@LeHaroun]

Thank you Heston, I tried it and the result was more delicious than a wild duck on a campfire I had a year before. I never knew chicken can be naturally salty and so much juicy and tender and has this distinct delicious smell.

[@ScoobieDoobie197474]

No you didn’t

[@bcbock]

You gotta be kidding. If you cook it right in the oven, isn't the skin crispier than that?!

[@farrd14]

so will the bones!

[@steemdup]

yep

[@Naughty37845hf]

I started laughing my guts out when he dipped the chicken in the icebath 2x OMG then the oven at 40C for (4 & a half “months”I murmured to myself) I was in tears by the end I didn’t even know these comments existed. Too funny

[@JumpUpNPullaco]

Quick and easy.

[@TheBenji800]

Heston "What do you want for breakfast?" Me "Just some toast" 6 hours later Heston "Here's your perfect toast" Me "Thanks that's slightly better than normal toast"

[@tchevrier]

you can tell just by looking that bird ain't crispy.

[@ManVsMusky]

Yep. this dude ruined that bird

[@Johnny_Thunder]

He's a pretentious twat. Watch a real Chinese master chef make proper crispy skin chicken.

[@abrown1306]

. . . 35hrs laterr This was the most ridiculous technique on how to cook a 4lb bird I've ever seen. Only watched part two to continue laughing. That poor, poor bird. He's been been through enough!

[@Sam-vi2ho]

Keep in mind that a lot of these "perfect" recipes are basically 3 michelin star recipes. In his restaurant "the fat duck" one of the dishes has some black drops of sauce on it, which is onion cooked for like a week or something. The absurdity of his pursuit to a gastronomical experience is mind blowing to say the least.

[@DTog1]

@@Sam-vi2ho it probably tastes amazing though...

[@leepurchase4020]

2 bloody days to cook a chicken

[@alasdairgillis]

LOL seriously who has time for this?

[@leepurchase4020]

Does it or does it not take to days to prepare this chicken?

[@AllanRisk]

Haven't read one comment by someone who said they tried this. For all you know, this chicken could be amazing. Blumenthal isn't cooking like this because he has to get his dinner on the table in 30 minutes ... he cooks like this to try to get the most amazing flavour out of food. Sure, it's not something you're going to try on a weeknight after work and before the kids' soccer practice, but some of us are fascinated by these kinds of recipes. Personally, it doesn't seem that difficult or weird to me. The whole brining/soaking process isn't unusual ... I've read dozens of recipes for chicken where the bird gets brined, and then dried overnight in the fridge. Indeed, I've done it myself for a holiday turkey. It makes a huge difference. The plunging into boiling water is also something I've done when cooking duck ... in that case, it helps the fat to render out. In the case of the chicken, he's trying to kill off any surface bacteria before putting it into a very slow oven. Makes sense to me. Roasting for 4 hours at 60 degrees is a new one for me, I'll admit. I've done slow roasting of red meat before (though not that slow, for sure); I'm intrigued by the idea of doing chicken this way. I expect the sterilization of the surface and cavity of the bird make this a safer operation. Also, as anyone who has done sous vide knows, you do NOT have to cook at a high temperature to render foods safe to eat. Longer time at lower heat can also effectively pasteurize food. The one area where I do share others' amazement (disbelief) is in the crisping of the skin. I've tried browning whole chickens in a skillet before, and just the shape of it makes it hard to get the whole thing browned (especially the breast, where the legs butt up against it). I would think some time under a hot grill, basting with fat would do the same thing more evenly? As for the injection of butter ... many people pour gravy over their roasted meats. Many gravies have a huge amount of fat in them ... so adding the equivalent to about a ½ teaspoon of butter to a portion of meat doesn't seem unreasonable to me.

[@stevenk1615]

Excellent technique heston blumenthal

[@japper21]

Looks good but by the time you finish cooking all of your guests will die of starvation

[@kimthehunk]

That's called timing.

[@Mrdsdnt]

seems like you never saw a real kitchen did you ? do you think a lasagna that comes in front of you, made when you order it ? preperation, vacuuming, etc you have no clue about cooking so do not try to advise this culinary legend

[@olixz]

I've come back from the other side to ask if the chicken is ready yet?

[@chickencrackling]

Heston, give us a call and we’ll send you some of our Crackling. Just in a bag, with some salt on it. We don’t need a Hadron Collider or 32-weeks notice. We’ll pop some in the post.

[@nicolereneecarpediem]

I'm confused....did you roast it after you browned it ? I think that part got skipped or cut out. Video goes from frying the skin to veggies and serving. When did you roast it ?

[@lewk.9740]

Watching Heston's cookshow bcoz of the comments.. Anyone else or just me?

[@richardtaylor8165]

I'm sure I saw it move.

[@themacacahermit7532]

lol

[@misspiggyyy1974]

It did move. It evolved back into a Dinosaur and got the hell out of there.

[@Bananadude54]

I started this recipe last year and itll be finished in a week :))) Cant wait to try it!!

[@djxjxixsmjxjskjzxn1853]

I agree, Heston is great at deconstructing recipes and reassembling them, explaining stuff really well, but he does over-complicate things. This recipe is a massive palaver; yes, cook the chicken on low temp for hours, but then take it out of the oven, crank the temp up to 250c rub butter all over the chicken then stick it back in for 5 minutes to crisp the skin. Same end result, much less hassle. If you inject the butter into the chicken, wont it make the skin go soggy? Why not avoid the faff and spoon a bit of the butter over the chicken when its on the plate? One important point is the chicken itself; if you buy a supermarket bird it'll be young, no fat cover, no flavour, just cheap, nasty protein. Whatever you do to it, it'll taste of nothing.

[@louiswilkinson67]

Yeah fair comment but I think the butter won't make the skin soggy as the water would have evaporated off and only left fat/oil. Which should not make skin soggy. Tom Kerridge taught me that one with regard to fish.

[@darkowl9]

This version is really fiddly, but the other series "How to Cook Like Heston" had a much more straightforward roast chicken recipe with just as good results.

[@jiousen]

@@louiswilkinson67 the skin at the end looks soggy for me

[@Sam-ko3kq]

I love your KZbin name, must have taken you hours to think of that whilst mashing your keyboard 🤣

[@evansphenomenal]

The roasting itself isn't complicated, just takes a long time. At least he doesn't seem to overcomplicate recipes that are already complicated.

[@worinsoelue3296]

Rome - Not build in a day Chicken- hold my beer

[@JohnVC]

Is there another video after this? I'm still waiting to see the crispy chicken.

[@lizcarr1330]

Ooh, part 2 of cooking a chicken, never seen so much nonsense in my life. Heating a chicken, cooling a chicken, heating a chicken , cooling a chicken, putting it back in the fridge, taking it our, frying ba chicken, roasting a chicken, performing surgery on a chicken. This goes against everything I ever learned about cooking poultry. Wash, Dry with paper towel, season and put it in an oven in foil. The amount of cross contamination going on here is un real. Can't believe I'm doing a "part 2 comment" on a bloomin roast chicken. I'm as mad as Heston.

[@bridgereyes951]

Hahaha you make me happy

[@drxym]

This is like the culinary equivalent of growing a beard.

[@tylersim9025]

Deep frying is hassle but spending 30 hours prepping it isn't???

[@hemptime123]

no, 30 mins prepping is not a long time.

[@danielgelfant7001]

@Western Unity Many cooks will brine a whole bird. The time it takes in the brine is not time you spend watching over it. You could be doing anything else in this period.

[@winkipinki007]

Beautiful kitchen utensils.

[@that.guy11]

Heston’s wife: let’s make a baby Heston:I’ll turn on the baby-making music Stereo: 🎶Digga ding ding ding ding 🎶