Mastering the Ultimate Roast Chicken: A Michelin Chef’s Secrets

🍽️ Ready to elevate your roast dinners? Join me in my home kitchen as I unveil the secrets to creating the Ultimate Roast Chicken, a dish that harmoniously blends the simplicity of home cooking with the sophistication of Michelin-starred cuisine. Perfect to watch in time for cooking for loved ones on Valentines!
Chicken from Sutton Hoo: www.suttonhooc...
FULL Recipe online/blog here: www.auntielizcooks.com
🔥 What’s Inside:
• Introduction to the key ingredients and why their quality matters.
• Step-by-step guide to preparing and seasoning the chicken for optimal flavour.
• Expert techniques for achieving perfectly crisp skin and juicy meat every time.
• My personal tips and tricks garnered from years of cooking Michelin-starred food, tailored to enhance this classic dish.
• A BONUS step by step guide to making the perfect accompaniment of roast chicken gravy and stuffing!
👍 If you enjoy the video, please like and share it! Your support means a lot and helps me create more content like this.
🔔 Don’t forget to subscribe and hit the bell icon to stay updated with my latest videos on cooking and fine dining.
💬 I’d love to hear from you! Drop a comment below with your thoughts on the recipe, any questions, or suggestions for future videos.
📌 Check out my other videos for more delicious recipes and cooking tips.
Let’s embark on this culinary adventure together and transform your kitchen into a Michelin-star experience with the Ultimate Roast Chicken!
#RoastChicken #MichelinStarChef #CulinaryJourney #CookingSecrets #roast #FineDiningAtHome #valentinesday #valentinesideas

[@FiveSlow]

After your stuffing comment in the beginning I was waiting for “Sorry Children..”

[@AuntieLiz]

Missed out!

[@Al-vw8qt]

Uncle Roger left her for LA.

[@mrcorey]

😆

[@Your.Uncle.AngMoh]

I'm wondering how many of us instantly thought of Uncle Roger at that moment.

[@t-squaret2]

@@Your.Uncle.AngMohin the same second 😅

[@kevowski]

I highly recommend trying a whole chicken in an air fryer.. “Everyone loves a good stuffing” followed by a cheeky little laugh 🤣 Thank you for sharing👌🏻

[@AuntieLiz]

Hehe

[@TheRealAndyB.]

Auntie Liz is the best

[@AuntieLiz]

No you’re the best

[@KevinWong_BRZ]

In a day an age where its always just gliz and glam videos, your videos have a honest, old school (but the best parts of old school) feel. Props to you for doing this. Keep it up!

[@AuntieLiz]

Wow, thank you!

[@2smoulder]

Fast paced and highly informative. Like the tip about removing the wishbone and freezing the gravy.

[@AuntieLiz]

Glad it was helpful!

[@Walboro]

You're gonna have to start calling yourself 'step aunty' Liz. 😂😏

[@chipzz86]

i like the fact she said if you can afford it get the best you can. to many times i watch cooking vids and its you must buy this thing that is probly half of some1s budget for food for the week so props to her

[@AuntieLiz]

Exactly! Gotta keep it real

[@brianpage1886]

Dear Auntie Liz. I made this as per your recipe a few days ago. I am trying to 'raise the bar' on the Sunday roast chicken dinner. I really like your gravy as I am tired of 'pan gravy' and am working towards making a really nice 'sauce' style gravy for chicken and other meats. I made stuffing balls with your simple recipe. I ground mince pork and bramley apples quite fine using an attachment for my stand mixer. They turned out really light and fluffy. Flavour was spot on and you could taste the apple in each bite. Nice. Next time I will add a few more bread crumbs to try and make the stuffing a bit more robust, just like my wife likes. I learned a lot from watching your video. I was originally taught to roast chicken over a bed of veg at around 180C. 200C makes a world of difference. Crispy skin on the chicken and more colour on the veg! Reduce chicken stock separately... Remove the wishbone... very clever. Thank you very much!

[@jeffs.4313]

Well done Auntie Liz. Your videos are the best! Keep up the great work. I'm looking forward to your next video. ❤

[@AuntieLiz]

Thank you so much!

[@PKDionysus]

This video was a euphemism lovers DREAM, Chef. I chortled the whole way through. 🤣🤣🤣😭😭😭 Gorgeous chicken, too.

[@AuntieLiz]

It was fun to make 🤣

[@TheKitty1952]

I agree with adding a small amount of tomato paste. Love your roasted chicken tips. great video

[@AuntieLiz]

Yes! Thank you!

[@padders1068]

Yes Chef! Liz thanks for sharing, some great tips and far too many innuendos to count 🤣🤣! Take care and much ❤

[@AuntieLiz]

😏

[@UnknownLanaFan]

Love your weejos auntie Liz

[@AuntieLiz]

🫶🏼

[@UnknownLanaFan]

@@AuntieLiz omg auntie lizz❤ tell uncle Roger that I love ur collab weejos with him

[@Stick-a-fork-in-Gmorks-tort]

You cooked and carved that bird so well I wanted to reach through the screen a get a portion. The lack of a, "Sorry children" made the stuffing and breast bits even more funny.

[@AuntieLiz]

Hehe

[@BigBoyWillGoGlobal]

love your content auntie Liz😊consider making a beef tendon dish. Would be awesome to see your take on it❤

[@AuntieLiz]

Great idea!! Added to the list

[@Your.Uncle.AngMoh]

A roast with all the trimmings is tough to beat. I love the thighs and drumsticks on a chook. This fascination some people have for only wanting white breast meat perplexes me.

[@AuntieLiz]

Totally agreed!!

[@Ronin_Texas]

Awesome video, great looking diner.

[@AuntieLiz]

Thanks for watching

[@petersutcliffe4927]

Great video, looks delicious!

[@AuntieLiz]

It was!

[@GrumpyOldBastard]

Looked great, good to see you explain roux basics my only comment there is people should know the lighter the roux is the greater it's thickening power. For southern cooks mastering a good roux is a key element to so many dishes and being able to acheive white, blond, brown, and dark brown roux's.

[@AuntieLiz]

Thanks for the info!

[@GrumpyOldBastard]

In Lousiana if you talk to Cajiun Chef's or cooks you will find they beleive in 14 stages/colors of roux with the darkest used for gumbo.@@AuntieLiz

[@ElishaIpeelee]

Chicken looks delicious, Liz lookin beautiful as always. Another mouth watering content

[@AuntieLiz]

Thank you 😋

[@cam4146]

Thanks auntie!

[@AuntieLiz]

You are so welcome

[@YutaFood]

Love Cooking

[@heathg2681]

In your video, who makes the japanese knife your using to cut the chicken?

[@moyralouise7123]

I’m up for a how to carve a chooky video 😊

[@ryulee458]

Auntie Liz that looks like finger licking good LOL 😋😂😂😂

[@AJBTemplar]

Whilst it is good to buy high welfare chicken, in my experience most people cannot tell the difference. I recently bought a super cheap (3 for £10) chicken and cooked it in a big green egg, low and slow with slight oak smoke, alongside a premium organic chicken at £11 each. Both were brined overnight. No one of our guests could tell which was which.

[@Loukie69]

At least 3 'sorry children' moments! Love the wit, and the video in general. You haven't been dubbed 'Aunty' Liz for nothing, that is clear! My issue, when it comes to making chicken stock is that by the time I've had a proper go at the carcass (my favourite part of the chicken, followed by thighs) there is nothing left on the bones (even the ribs) that will impart much flavour.

[@AuntieLiz]

Then definitely grab some extra chicken wings or cheaper part of the bird to bulk out the gravy. It really makes a difference even if theres not a huge amount of meat

[@Loukie69]

@@AuntieLiz do you reckon load of chicken necks alongside wing tips will do the job?

[@AuntieLiz]

Yes of course! If you can get thats great too - just not as easy to get hold of for many

[@jeremywu1477]

Miss ur Singapore vlogs

[@AuntieLiz]

More is in the editing studio!

[@choonkeonglim6178]

As a Singaporean I am jealous how big chickens are overseas. T_T

[@AuntieLiz]

Depends. I like the chicken back home as they have a lovely flavour, here in Europe u can get big birds but they are just injected w hormones or plumped for size but doesnt have any flavour/retain the size.

[@UnknownLanaFan]

Auntie liz know I exist fuiyoh can u tell uncle Roger I exist too I his biggest fan I can cook egg fry rice I bought wok too I had hiyanese chicken rice last year and my cousin visit mei mei two year ago

[@BDHEALY89]

Yes we all have turkey carcases hanging around...of course...FFS

[@AuntieLiz]

using what we had and I said you should use what you have….

[@BDHEALY89]

@AuntieLiz ok ok fair enough I take back the FFS 😊

[@jamesfoo8999]

Those two chickens are so far apart. The farmers one looks like a lovely bit of meat, the supermarket one looks so anaemic and scrawny you almost want to throw it in the bin and make some cheese on toast.

[@RVTHLESS_UK]

For a "Michelin" Chef you have terrible knife skills

[@herby220871]

Dirty girl 😂😂😂

[@AuntieLiz]

Sorry mum

[@kevansmith5511]

Thank you for that time well spent.

[@AuntieLiz]

Glad you enjoyed it

[@MadameNasty]

5:15 like with every large bird, a good rack is really really valuable. I agree 1000% Auntie Liz 🤤