Ep 8. Spatchcock Chicken in the Wood Fired Oven

[@Tourismguru]

I have just purchased a wood fire oven called a Zesti 1100 in Perth Western Australia. Over the last 6 months I have been watching 100s if not 1000s of videos on KZbin firstly about Woodfire ovens, pizzas bread, tools and everything else to do with cooking in a woodfire oven. I now consider myself an expert on what Wood fire oven videos are good on KZbin. I can honestly say yours are amazing and the best I have seen. I promised my wife that I would cook her this chicken dish for Valentines. Keep up the great work and I am looking forward to you next video.

[@TheWoodFiredOvenChef]

Thank you Manny, I really appreciate you saying so, and I'm glad you found the videos useful. The Zesti 1100 looks like a nice oven, and I like the fact that the dome is cast as one piece. Let me know how it performs. The spatchcock chicken would be a great dish to try. Thanks again. Clive

[@TMac0925]

The food, the preparation, the music, THE SOUND OF THE CRACKLING FIRE...I have no words.

[@TheWoodFiredOvenChef]

Thank you! Thanks for watching and commenting. Clive

[@ericvancronk6021]

Wow. This is fantastic. This video moved the WFO from want to need.

[@TheWoodFiredOvenChef]

You've always needed one Eric

[@bkylnrootsbathave2549]

what a talented and classy gentleman. Thank you so much for these amazing and informative videos. Your guests and wife couldn't be any luckier to bless their pallets with your food and minds with your knowledge

[@TheWoodFiredOvenChef]

Thank you Anthony. Clive

[@mqqpy001]

Looks great and even better with Dagueneau!

[@TheWoodFiredOvenChef]

Haha! It was

[@snowdrooms]

I love the way you share you coocking pasion - thank you very much - will try this out on my wood oven

[@TheWoodFiredOvenChef]

I look forward to hearing all about it. Clive

[@eldorado1244]

I am so blessed l came across this channel, cooking wise this is by far the best l've ever watched...

[@TheWoodFiredOvenChef]

Thank you so much

[@scrqqge]

Dude the tools you have, meaning pots and pans, you must be a cooking fan for a long time already, bravo. I have a wood oven aswell, but my cookings did not come to right. Now i know how, thank you very much. Building one is one thing, knowing how to ise one is a totally different thing.

[@TheWoodFiredOvenChef]

Thanks Leonard. I look forward to hearing about your cooking adventures. Clive

[@lifeofbrian7118]

Your production and presentation qualities are a great match for the meals you craft, I can't understand why your subscribers don't number in the 100k plus region

[@TheWoodFiredOvenChef]

Thank you. I appreciate your comments and glad you like the videos. I'm sure the subscriptions will get to those numbers eventually. Clive

[@graphguy]

agreed, but patience.... I am confident with the great quality being presented and if admirers like us share the sites.... Clive's work will get there.

[@lulutileguy]

one reason could be that the oven is elaborate something a little more achievable after all we are here to learn if i had this device chances are i would not require instruction would hire one to perform the lesson if needed. as a tile man 30 years i make this no problem however i would not too big for urban density building lot, kids need the yard for one, alas mine are grown so you can give me this one and you and paesano make a nice petite oven with hand made mosaics. i say this in honesty nothing else as a matter of fact maybe i should come to Italia tell you myself cheers from Canada

[@matthewsmith4391]

Great videos as you say but not enough of them to get to those numbers imo.

[@fpartidafpartida]

I subscribed based on your comment. I was enjoying the videos, but didn’t click that important little button.

[@tonys-travels-2023]

The best wood fired oven videos on you tube. A chef of

[@tonys-travels-2023]

The best wood fired oven videos on you tube. I’m a chef, caterer of some 46/47 years. I know “quality, serious, basic cooking” top of your game. Keep these vids coming. Trust me, anyone who puts a “Thumbs down?”…. Truly deluded and knows nothing about food. Yours are the “best” vids on you tube!

[@TheWoodFiredOvenChef]

Thanks Tony. I really appreciate your feedback. More to come. Clive

[@atruewild]

I am a devoted WFOC follower. Just made this dish for the first time; and it was the best meal ever to come out of my oven. It was so good I’m planning to adapt for thanksgiving Turkey. Thanks Clive!!! Your content makes for such great meals with my family and friends!!!

[@TheWoodFiredOvenChef]

Thanks David, always great to hear from you. I would be interested to hear how it goes with the turkey

[@nmolinaro62]

Yes, indeed. Spatchcock small turkey in a ceramic kamado grill on my very small balcony. Use the back for turkey broth and deglaze with that and white port. Oh, my!

[@bennysr5220]

Ok i’m learning so much of what tools to use in a brick oven for different foods it’s really important to know thanks

[@MrBBM1]

Looks great Clive.

[@TheWoodFiredOvenChef]

Thank you!

[@dont_delay]

Looks delicious . Will try this weekend. Shabbat Shalom

[@TheWoodFiredOvenChef]

Let me know how it turns out Jackie

[@rodsaccon]

Absolutely delicious...and that relaxing sound of wood crackling in the background is the perfect compliment to all of your videos. Well done.

[@TheWoodFiredOvenChef]

Thank you Rod

[@donnascibelli2193]

Your chillin again, good chicken dinner, I going to do

[@TheWoodFiredOvenChef]

Great!

[@ultrastoat3298]

You really like your all-clad. One of the top cooking channels on KZbin. Absolutely great.

[@Peter-ml1is]

Another presentation thats a pleasure to watch, I agree with Brian, the viewers should be in the many thousands

[@TheWoodFiredOvenChef]

Thank you Peter

[@perfectliar724]

Very elegant but simple 😍

[@TheWoodFiredOvenChef]

Thanks so much. More to come.

[@Bettysallyamy]

Big fan of you!!! I found your channel during searching for woodfired oven dishes. Easy to mimic. Even easy to create my own recipe based on your excellent explanation. Great Mise-en-Scene. i admire you!!!!!

[@TheWoodFiredOvenChef]

Many thanks!

[@Arazhan]

Hello from Norway, food therapy.Thank you, Clive.

[@TheWoodFiredOvenChef]

Thank you!

[@HarryWatson16]

I really, really enjoy this channel, well done chef, great stuff.

[@TheWoodFiredOvenChef]

Thank you Matthew

[@markelliott6112]

Hi again from New Zealand, Clive. Wow, another marvellous video. The way you describe the different dish sizes and the heat cycles is important, because I think a lot of us struggle with everything just cooking so quickly in these ovens. I'm definately going to get a nice freerange bird and some vege out of the garden, and do this spatchcock in the coming weeks. Just loved this.

[@TheWoodFiredOvenChef]

Thank you Mark. Let me know how it goes. Clive

[@dallen081]

Hi I built my oven during lockdown,I cooked your spatchcock chicken to your recipe, it turned out great,keep the recipes coming, Thanks Declan

[@TheWoodFiredOvenChef]

Thanks for letting me know Declan. I'm glad it worked out. Clive

[@keithclark4645]

Two in one day???? shut the front door. I love spatchcock chicken. The best way to do any fowl I believe. Gets the entire bird done at the same time. Another great vid.

[@TheWoodFiredOvenChef]

Thank you Keith! More to come.

[@stuartwilson2112]

Beautifully filmed, fabulous food, wonderful location, relaxing music, more please !

[@TheWoodFiredOvenChef]

Thank you Stuart! More to come. Clive

[@roozda]

Hey Clive, we are doing this dish tonight, can’t wait! Just wondering what temp you have your oven at for this? Thanks, Richard.

[@yuhboris304]

I happened to do basically this same exact recipe with the thanksgiving bird and it came out remarkably juicy and well cooked. I butterflied and salted the bird a few hours before cooking, and put it on a rack elevated above a bunch of fall veggies all seasoned with herbs, garlic and oil. I had to tend to it and watch it and just turn it so it didn't burn and that was basically it. This kind of cooking is amazing because its very open ended and requires your senses and frees you from the restrictions of measurements and recipes.

[@TheWoodFiredOvenChef]

That sounds like an amazing turkey, thank for sharing the recipe. I will definitely try it some day. Thanks for commenting. Clive

[@rocketeer7286]

There are so many aspects to why your videos are amazing. The music, camera work to your voice and how you express yourself. Also I love that you insert your little dog into the videos! With all of this it makes me wonder if you have professional training and experience in the film industry. Thank you for creating your channel and videos.

[@TheWoodFiredOvenChef]

Thanks for watching, I appreciate your feedback. Yes, I work in the entertainment industry. Clive

[@TheSmokinElk]

Absolutely love your channel. The style of the videos is superb. Relaxing, immersive. And that oven, that's goals right there!

[@TheWoodFiredOvenChef]

Thank you!

[@michtan86]

Can’t wait to make this recipe, I started building my oven back In March and it’s almost complete!!

[@TheWoodFiredOvenChef]

Great to hear about your oven. I look forward to updates. Clive

[@yvonnemcgraw6652]

I would love to see more recipes done in your wood fire oven. Love the details, and what you have done so far. Thank you thus far.

[@TheWoodFiredOvenChef]

Thank you Yvonne. Now that the weather is warming up I shall begin on new content. Thanks for watching. Clive

[@mikemulder2573]

Great video again!! That simple but so tasty recipe, the Vermouth instead of wine tip is a good one, I'll keep that in mind. Certainly I would never poor THAT great wine into the food. Looking forward to the next video.

[@TheWoodFiredOvenChef]

Thank you Mike. One of my influences, Keith Floyd, said about wine "if it's not good enough to drink then it's not good enough to cook with". I've tried to follow that but it can be expensive, so using vermouth is a good substitute. Thanks for your comment. Clive

[@MarkWoodwardPhotography]

Fabulous, another great wood fired recipe. My oven is complete and I have used it half a dozen times now, cant wait to cook this in it! Keep on bringing out the brilliant content.

[@TheWoodFiredOvenChef]

Thank you Mark. So happy to hear you're enjoying your oven. Let me know of your experiences with it and how the chicken turns out.

[@gordonpatrick3135]

Lovely, lovely stuff. Just bought a wood fired oven and discovered your videos, really well put together content, amazing looking food. Thankyou so much.

[@TheWoodFiredOvenChef]

Thanks Gordon. Enjoy your oven. Clive

[@chuckdavis572]

This channel is art.

[@TheWoodFiredOvenChef]

Thank you Chuck! I appreciate you saying so. Clive

[@antonywall7888]

I have been promising myself a wood fired oven for a long while so I built one in the garden, had look at KZbin and came across your brilliantly done videos and WOW your such a good teacher and so easy to listen too that I rewatch over and over again,. I have since built an oven for a friend who is a chef and he watches and learns from these brilliant videos and uses his oven at any available opportunity What corner of the world is your location? Great surroundings

[@TheWoodFiredOvenChef]

Hello Anthony. Thanks for watching the videos, I'm glad you enjoyed them and really appreciate the feedback. More to come. Clive

[@beltxabeltxa]

Looks delicious

[@TheWoodFiredOvenChef]

Thanks

[@flakasailingbluecruises]

Wow, wow, wow.... speechless by the way you have filmed this, done this and cooked the food. I am in love with your style in any way, want to have all the pans you have... Grrrrr... but foremost building my outside kitchen is going to have the oven. Don't know how yet, living here in Bodrum (Turkey) but I will. For sure.

[@TheWoodFiredOvenChef]

Thank you! Very kind of you to say so. I look forward to hearing about your oven once you've built it. Clive

[@randalmoroski4423]

Beautiful!

[@TheWoodFiredOvenChef]

Thanks Randal

[@watchout6060]

Great little series. Very good production and food. Keep it going chef.... thumbs up

[@TheWoodFiredOvenChef]

Thank you!

[@kerwinneves5327]

Wonderful tutorial. Will you ever do an episode on breads of various variety?

[@TheWoodFiredOvenChef]

Working on that now

[@danemmerich6775]

I agree. Good call. Sourdough please.

[@MrScooter49]

Another great video keep them coming.

[@TheWoodFiredOvenChef]

Thank you!

[@asotoanaitoa]

You've inspired me to build a wood oven in my backyard so I can join in on the fun!

[@TheWoodFiredOvenChef]

Great to hear Deion. I look forward to hearing about your cooking adventures. Clive

[@honeybiscuitsinc]

Chef, yet another wonderful meal!

[@TheWoodFiredOvenChef]

Thank you!

[@tracey278]

Delightful ! Along with some great tips , looking forward to the next culinary experience 👌🏻

[@TheWoodFiredOvenChef]

Thank you Tracey.

[@XmanCo]

Loved it. So much that you can do in your pizza / wood fired oven. The world is your Oyster!! Awesome!!!🔥🔥🔥

[@TheWoodFiredOvenChef]

Thank you Xander! Nice channel you have. Clive

[@XmanCo]

@@TheWoodFiredOvenChef hi Clive thank you so much for the compliment. There is so much to learn from you and your way of cooking. Thank you for the support, you have my full support too.... 🔥🔥🔥👍

[@Simon-si3ec]

I was inspired by your videos and restored my grandpa's wood fired oven. Have been making mostly pizzas, but I look forward to trying your recipes, while listening to the soothing music and scenic shots. Greetings from Canada, looking forward indeed to the pizza episode!

[@TheWoodFiredOvenChef]

Hello Simon. Thanks for watching. That's a great story about your Grandpa's wood oven. I'm working on the pizza episode, hopefully have it up soon. Clive

[@jeremywynne2574]

Great video I'm really enjoying the style in which the videos composed, from an Englishman living in Australia , I'm so looking forward to more episodes

[@TheWoodFiredOvenChef]

Hello Jeremy. Thank you for commenting, I'm glad you enjoyed watching them. More episodes to come. Clive.

[@ThatguyBBQ]

Incredible!

[@TheWoodFiredOvenChef]

Thank you Eric

[@debrosenfeld2212]

I am currently in escrow for my new home in Pennsylvania (moving from California) and I have to admit that despite all of the other cool features of my new home... it's the Brick Pizza Oven in the backyard I'm most excited about!! But how to use it?? I hit youtube and found the most popular videos... then saw your one about cooking the porterhouse. I was HOOKED!! You have HANDS DOWN the best videos on this topic. Its no longer a "Pizza Oven" but a Wood Fired Oven. I cant wait to get my hands on this baby! Can we PLEASE close Escrow now???

[@TheWoodFiredOvenChef]

Hello Deb. Thanks for watching the videos, I'm glad you liked them. Congratulations on the new house, that's very exciting your house comes with a brick oven. Let me know how the cooking goes. Clive

[@salas310221]

Awesome video!!! Trying this out this weekend

[@TheWoodFiredOvenChef]

Thanks Ruben. Let me know how it goes.

[@levilevi321]

Thank you, Best of de best...!!’ Have a Blasting time...!!!

[@jerzykaczor7269]

Perect presentation Regards from Poland

[@TheWoodFiredOvenChef]

Thank you Jerzy

[@zeljkosabados247]

Respect Mr. I love watching your clips. I think it's the ultimate pizza oven chef. who am I to ask you to tell me at what temperature you roasted the chicken?

[@TheWoodFiredOvenChef]

😄

[@richardkelly419]

Beautiful

[@ShalomDome]

another amazing video, so happy these are back

[@TheWoodFiredOvenChef]

Thank you Steven. I should have some more episodes up within a couple of weeks. Clive

[@jameswildman1996]

another amazing video. currently building mine in the UK at the moment. not as beautiful setting as yours but it's getting there slowly. keep up the good work

[@TheWoodFiredOvenChef]

Thank you James. Send pictures of the oven when it's finished, and I'd love to hear about your experience once you start cooking in it. Clive

[@G.r.717]

You are very intelligent and professional. Perfect work 🙏🏻

[@TheWoodFiredOvenChef]

Thank you Guy. I appreciate you saying so. Clive

[@G.r.717]

@@TheWoodFiredOvenChef you welcome.. 🤗 I'm waiting for your next video ..

[@bullboy6598]

What amazing video's, everything about them is inspiring. I have had a wood fired overn for some time, but not really used it because i had no idea how to use it. I am now going to try the spatchcock chicken...i will follow the video frame by frame...so exited. Keep up the excellent video's

[@TheWoodFiredOvenChef]

Glad you enjoyed them. I look forward to hearing how the chicken worked out. Clive

[@flatlander6734]

Just did a SC chicken and smashed potatoes and some roasted carrots, in my wood oven, but i used my home made Tuscan Grill for the chicken, instead of a pan. Reversed the process, but started a wee bit too hot. Nice skin, but had to tent with foil to finish. So, I watch your videos for inspiration, but I try not to copy. But, thanks for the inspiration!!

[@TheWoodFiredOvenChef]

The Tuscan grill is a great way to make chicken, but you're right, you need to watch the heat. I'm glad it worked out. Clive

[@danielkell1763]

Mate, you really are a master of your craft!! I love it! What was the temp of the oven when cooking this?

[@TheWoodFiredOvenChef]

Cheers! I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening.

[@andreaszakos4952]

Amazing!

[@TheWoodFiredOvenChef]

Thanks Andreas

[@jurgenklinsmann77]

Fantastically inspirational channel! Glad I've found it

[@TheWoodFiredOvenChef]

Thank you Jürgen

[@kevinjamesparr552]

This man is the only one I will follow

[@TheWoodFiredOvenChef]

Thanks

[@JoshuaFinancialPL]

that's one lucky chicken, friend. I have a FornoBravo casa 36 and it's ugly as sin. As soon as it was capable of cooking I basically pushed all the guys out of the way and got to it. that was 9 years ago or so. there's nothing like a wfo. looks like you can use yours year round, too. good for you! ps marvelous production quality on your videos. thank you for sharing your talent and your passion.

[@TheWoodFiredOvenChef]

Thank you Joshua. I'm glad you enjoyed the videos, and appreciate the comment. Hope you are safe and well. Clive

[@vincesmith4857]

Wonderful job on the videos, most professional presentations. Thank you so much for sharing all of these. They are my go to many times. I will start my oven build this summer.

[@TheWoodFiredOvenChef]

Thank you Vince. I look forward to hearing about the build. Clive

[@trainedmonkeycompany4770]

Mouthwatering!!!

[@TheWoodFiredOvenChef]

Thanks!

[@jackpast]

Relatively new subscriber, Clive. Just catching up on your videos. Really nice. Keep ‘em coming, please!

[@TheWoodFiredOvenChef]

Thank you!

[@nellytheelephant7794]

Not only do you have the Rolls Royce of Pizza ovens you have amazing roasting pans too!!!

[@TheWoodFiredOvenChef]

Thank you. I do love my pans.

[@aronchas]

Man, I love your videos. I am myself in love cooking with a wood oven, greetings from México city

[@TheWoodFiredOvenChef]

Thank you Aaron! Clive

[@everythinghomestead9222]

Your videos are wonderful. My son just finished a huge wood oven for me. I was thankful to find your videos as you make it look easy! I had a question about the dishes you used in the oven, where you did you purchase those? They appear heavy duty and deeper than most of what I can find locally. I hope you keep making videos, this is a lost art.

[@TheWoodFiredOvenChef]

Great to hear about your oven. Did you watch Ep 22? I think that will answer all your questions about pans.

[@vradzikovskiy]

It's beautiful ❤️

[@TheWoodFiredOvenChef]

Thank you!

[@makelikeatree1696]

Dudes got some nice pans.

[@meredithherrenbruck1184]

This looks beautiful! Very much love your video. Question: What temperature are you cooking this chicken? Thank you.

[@TheWoodFiredOvenChef]

I typically fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening. More to come. Clive

[@theaterdude]

Great tutorial as always. The Spatchcock Chicken looks fantastic. Having said that, I thought you were going to do your next tutorial on your version of pizza. Thanks!

[@TheWoodFiredOvenChef]

Hello Bob. Thanks for commenting. I started working on the pizza episode during the summer, but the temperature was so high outside that it was playing havoc with the dough. Filming takes time and large batches of dough don't like sitting out too long, so I put it on hold until the weather cooled down.

[@bladeswelove]

I might have to buy the house next door and have my kids kick a ball over the fence right around supper time. I was just visiting my parents on the coast in Cali and they have a wood fired oven built into their kitchen. The people who owned it before them were chefs, but my parents certainly aren't. So for the last 12 years it's sat there unused until a couple weeks ago my brother and I decided to fire it up. I had no idea what I was doing, but despite that everything we made tasted great and the whole process was a blast. So now I am a little obsessed and want to built one in my yard...

[@TheWoodFiredOvenChef]

Hello William. Thanks for sharing the story. I learn something every time I use the oven, so I think you firing it up is the best way to gather experience and discover what fun it is. I'll keep an eye out for the ball. Clive.

[@jonathanpease9640]

Great taste in wine!

[@TheWoodFiredOvenChef]

Thank you!

[@cdsbarnes2010]

Hi Clive, why not make the chicken in the residual heat of the oven and not worry about the flame burning the skin? Love your videos and crave more !

[@TheWoodFiredOvenChef]

Hello Christopher. You certainly could use the residual heat to make the same dish. I have often done that the following day with many kinds of slow cooked dishes. Thanks for commenting. Clive

[@shagsterlabrathor7672]

Perfection.

[@TheWoodFiredOvenChef]

Thanks!

[@kenjeanis]

Nice wine!

[@TheWoodFiredOvenChef]

Thanks Ken. I really enjoy the Dagueneau wines. Clive

[@fellytoo]

I'm going to try this. Might match it to the wine too! How was the Silex?

[@TheWoodFiredOvenChef]

Silex is one of my favourite wines, and is always amazing. Let me know how the chicken turn out of you try it. Clive

[@migueldesousa8620]

Great.

[@TheWoodFiredOvenChef]

Thanks Miguel

[@keremalp4627]

You are living my dream life.

[@TheWoodFiredOvenChef]

Then I know what you're dreaming about Kerem 😃

[@keremalp4627]

@@TheWoodFiredOvenChef Love the Mediterranean food also your house looks very well designed I would like you too upload more because quality of content looks very high as well as your recipes

[@TheWoodFiredOvenChef]

Thanks Kerem

[@josedacunhafilho]

I don't keep an eye out for mistakes, but I am quite critical of KZbin flicks. However, you guys produce truly impeccable films, and they are a tremendous (oh, fuck, that trumpian expression..) source of mental escape for us locked down. Every detail, from the All Clad vintage pans, the beautiful copper paella, the beautiful mise en place; I don't even like chicken that much, but I was glued to the monitor all the way to the end. Thank you for posting these, Clive and the whole TWFOC team.

[@TheWoodFiredOvenChef]

Thank you so much José

[@dilivito]

Perfect!

[@TheWoodFiredOvenChef]

Thank you!

[@Smithyy12]

Are you in a back garden in the u.k. looks like a brilliant set up you have

[@TheWoodFiredOvenChef]

Thank you

[@SimonPlatten]

Excellent, how long did it take to cook from start to finish? Everything?

[@TheWoodFiredOvenChef]

from start to finish about 45 minutes Simon

[@SimonPlatten]

@@TheWoodFiredOvenChef Again excellent, will definitely be trying that :)

[@robmitchell7355]

I have been making pizza in our kitchen oven for the last 10 years. We are now renovating our yard and I am planning a wood fired oven of the same make and size as yours (I plan on stealing your design that includes a tiled arch as it looks like it will be easier to clean the soot stains out of the front than if it was a bricked or stucco arch). I appreciate all of your videos. I have watched them several times not only for techniques and recipes, but also to gauge the size of your oven with respect to my needs. FYI, however, your website is missing links to your videos on clams and chicken. Thanks, again, and cheers! -r

[@TheWoodFiredOvenChef]

Hello Rob Thanks for your feedback. I'm glad you enjoyed the videos and found them helpful in your planning. I'm currently updating the website and the links. If you would like a more detailed description of my ovens construction then email me at [e-mail]. Clive

[@roozda]

Terrific! After the success last week with your fish dish, we are going to try this tonight. One question - what temperature do you have your oven at for this dish? Thanks Clive! Richard.

[@roozda]

Aha - just read the comments below. 350 it is then.

[@TheWoodFiredOvenChef]

Let me know how it goes

[@roozda]

@@TheWoodFiredOvenChef Really well. We had butterflied prawns on the Tuscan grill as a starter. The oven didn't get to 350, closer to around 250 so we adjusted times accordingly. Definitely doing it again! Thanks.

[@TheWoodFiredOvenChef]

@@roozda sounds delicious

[@sophocles16]

Hello sir I love your channel. Pls make lamb/mutton chops in your oven...i would like to see and learn. Ty.

[@TheWoodFiredOvenChef]

Thank you. Lamb is on the very long list of things to do.

[@nightowl9176]

Beautiful video! Can I ask, what was the temperature (in F or C) in the oven for this dish?

[@TheWoodFiredOvenChef]

I heat the oven as I normally would, to around 700f/370c, then keep a gentle fire going so it's not providing too much heat to the side of the pan that's facing it. One of the great things about cooking in the wood fired oven is the variation in temperature between the back of the oven and the opening. That way you can move your dish around, and rotate it, based on how you want it too cook. Clive

[@amorar4223]

What wine are you drinking?! Happy Thanksgiving as well! Planning on cooking chicken for din din in the WFO this afternoon.

[@TheWoodFiredOvenChef]

we drank a Clos La Neore Sancerre. How did the chicken turn you?

[@amorar4223]

@The Wood Fired Oven Chef Really good. I emailed you the recipe a good while ago. Temp was around 400°. Marinated the chicken morning of and let it sit in the refrigerator uncovered to help dispel the moisture. Placed in the oven for approximately 8-10 mins uncovered until the skin just started to brown. Covered the chicken and cooked 45-60mins. Final 6ish mins, added dried wood to create flames and removed the foil to let the flames 'lick' the skin. Worked out really well. Haven't made the garlic shrimp recipe but can't wait to do so. Went to a place in Madrid a couple of months ago that specializes in this. Found it by chance and then realized Mark Wiens featured it in one of his vlogs. I'll let you know how that goes! Thk you for the name of the plonk!

[@TheWoodFiredOvenChef]

@@amorar4223 I look forward to hearing about it. Happy Holidays. Clive

[@theoldshooter9011]

This was the first meal I attempted when I recently completed my oven build. The only difference is I used two Cornish Hens instead of one good sized chicken. Being older than dirt we don't eat as much as we used to and considering I included roasted potatoes, roasted tomatoes, roasted onions cut in half and a broccoli package as an experiment. That was enough food to feed us for two days and it was GREAT! I'm curious, do you at the end of a winter go through a drying out burn before giving it the gun and going for high temps? Not sure where you are but I am in NC and we have wet winters. I have sealed the outside of my oven and when not in use I even put a smoker cover over it to keep rain off, so I am thinking before firing it up to high temps a small burn in at the end of winter might be a smart thing to do. ???

[@TheWoodFiredOvenChef]

Cornish hens sound like a great choice. After the winter I would recommend re-curing the oven for one day by starting with a small fire, just to eliminate any moisture. Clive

[@theoldshooter9011]

@@TheWoodFiredOvenChef Thanks for the come back Clive. I could not remember if I had asked the question on my old channel that was hijacked and YT is no help at all or this new channel. That was my thought to do a one day burn in as a precautionary action. That is one sweet oven you have there. Love your recipes.

[@emmgeevideo]

In one of your episodes you said that the high temperature of the oven burns off the volatile smoke compounds and that there is no smokiness imparted on the meat (or pizza or whatever). If I understand correctly, then what is the advantage of "wood fired" vs. a gas oven if it had a broiler overhead?

[@TheWoodFiredOvenChef]

A traditional gas oven, with a broiler, will work fine for cooking, including making pizza. I use the gas oven all the time. Personally, the wood fired oven is my favorite way of cooking. It’s very intuitive, and you’re actively working with the oven and an open flame, and you feel a connection with the food you’re making, rather than putting it in an appliance and closing the door. All the sights and sounds and aromas, and the gathering of friends around the oven, make it a wonderful experience.

[@danemmerich6775]

I love your videos. I always like to see any difference the way I do it?.....you drink wine, I drink Scotch. LOL. I love all the other recipes besides Pizza, I have that down like you.

[@TheWoodFiredOvenChef]

Thank Dan. Cheers!

[@davidgutierrez139]

Big fan of your videos, looking forward to the pizza episode :)

[@TheWoodFiredOvenChef]

Thank you David, I appreciate you saying so.

[@darrenmaybee9639]

nice spuds 😍

[@TheWoodFiredOvenChef]

Thanks Darren

[@etansilver6972]

Thank you

[@TheWoodFiredOvenChef]

You're welcome

[@patriciaalloway5909]

Hello. We’re preparing this meal in our new Fontana Forni wood stove and the food is looking great! However, my husband’s wood stove-approved gloves are not up to par. Please share where you purchased or what brand of glove you are using in this video. Thanks!

[@TheWoodFiredOvenChef]

Hello Patricia. They're leather welders gloves. You can find them at a hardware store, or there are plenty of them on Amazon. BBQ supply stores sell them as cooking gloves, but they're essentially the same thing. How did the meal turn out? Clive

[@lukeberry7188]

Beautiful video! Last night I did your T-bone steak and smashed potatoes in my Pizza Oven! The steak was honestly the best I've ever had (and I eat steak probably once a week!)... With regards to the smashed potatoes, I 'Par boiled them' as per your instructions, but they did not smash down like yours did. I par boiled for about 8 minutes (should I have done longer?) Tonight I will be doing this chicken recipe. Could you give instructions on how to cook the potatoes you have there? Were they solely one in the pizza oven?

[@TheWoodFiredOvenChef]

Hello Luke. Thanks for the feedback, I'm glad the steak was successful. The smashed potatoes definitely take a little practice, depending on the size you use and how long you should boil them beforehand, but 8 minutes sounds about right. Try a little longer next time. The potatoes in the chicken recipe: small potatoes cut in half, tossed in some olive oil and seasoned with some salt, black pepper and rosemary. And then roasted for about 30 minutes in the opening of the oven. Inside the oven would be too hot. Rotate them every 7 or 8 minutes or until done.

[@lukeberry7188]

The Wood Fired Oven Chef: chicken was perfectly cooked and your instruction was dead on there! I went a different route with the veggies and decided to do a root medley, those were great too! Tonight made Margarita pizzas-is there even a need for any other pizza out there?!?