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  • My shopping mantra is simple.

  • First, rely on your senses.

  • Make sure whatever you're buying it looks, smells and really feels good.

  • If you get the chance, taste it before you buy it.

  • Second is to recognize that knowledge is crucial.

  • MAWR.

  • You know about where your ingredients come from, on how they produce better.

  • So asked lots of questions on learn.

  • You're never too old to learn from experts on when it comes to buying great birds with one person knows what to look for is award winning fifth generation Master Butcher Danny Lid Game.

  • Poultry is a great meats because there's many different types of birds is worth tasting the variation of flavors between different first to purchase.

  • Massive turkey is a great lean meat that's available all year round, not just for Christmas.

  • Anybody who's worried about eating fatty meats is a really healthy flavors of meals.

  • Game birds.

  • People don't try them often enough.

  • Once their shots, they hung up for a little while.

  • A few days, at least that means that it's gonna be more tender.

  • All adds flavor to the birds.

  • You've got a wood pigeon on a red leg, Partridge both really good cook really quickly when you're buying a chicken.

  • Some of things to look out for is obviously the smell.

  • When you're spending a good quality chicken, you can tell the difference.

  • The skin's a nice white color, and it smells like a fresh chicken.

  • The smell.

  • When you're buying from a good butcher, you'll find you tend to get the giblets as well, which is basically the neck and other organs.

  • This is great for making gravy.

  • Once you have cooked it, you can use a layoff.

  • Cuts for other things.

  • Stir fries, Curries past the dishes.

  • Save the bones.

  • Use the bones for stocks and soups really packed full of flavor on.

  • Remember, there are lots of different breeds of chicken.

  • All have different characteristics on flavors, so shop around on find the ones you love.

  • Here are three of my all time favorites, the label on Lake.

  • These come from an old British breed.

  • They've got smaller breasts, but the meats delicious.

  • The black leg.

  • A fantastic French variety, succulent with bags of flavor and really meaty thighs.

  • On the bulletin board thistles.

  • The Rolls Royce of chickens, Rich Jamie and Delicious one for special occasions.

  • E think people should maybe try and buy less meat, but aim for the best quality.

  • You're only going to get out what you put in by putting the best quality into a dish, you're gonna get the best results.

  • My next recipe is an old classic roast chicken, but with a simple twist.

  • It takes on a new life, and it's guaranteed to impress.

  • One of the things I love about cooking on that keeps me excited after 25 years behind the stove is that there's always something new to learn every day.

  • New ingredients, new techniques on new cuisines.

  • Okay, start off with a stuffing.

  • It's amazing how exciting a stuffed roast chicken can be because it keeps the chicken incredibly moist on gives a delicious texture inside the bird.

  • We're gonna start off with Cured three.

  • So this is a traditional Spanish sausage on its garlicky, spicy, incredibly meeting that gives a little bit of sort of richness to the stuffing.

  • Get a syriza in, start cooking that down, getting all those oils out touch of olive oil in there to get it going right onions chopped at the onions to this rizzo on a matter of seconds they'll change color as they soak up all the flavor.

  • That lovely spiciness has bean stolen from that sausage.

  • Now the onions smell incredible.

  • Garlic.

  • Got a kid Fresh time.

  • Just hold it down your fingers on there.

  • It's a really nice way of taking off all those nice, fragrant little time flowers.

  • I can hear it cracking in the background.

  • Thes air.

  • Cannellini beans waxy, very soft.

  • So delicious, but very dense.

  • But for stuffing their so robust, nothing breaks down.

  • Drain them off in.

  • They're gonna take on all that juice as well.

  • From the streets are gonna seize them now because if dense so it needs some help.

  • That looks like it's a dish on his own.

  • Good enough to eat.

  • Now I want to sweeten things up a little bit.

  • Tomatoes half dried and that sweetens up the stuffing.

  • Beautiful stuffings.

  • Ready?

  • Look at the color.

  • Everything Spanish.

  • She looks delicious.

  • Now stuff in the chicken.

  • I like taking off these little knuckles.

  • A za chicken cooks skin stretches over the bone.

  • You can get a really nice drum on.

  • Take off those that wing tips as well.

  • Salt, pepper So important.

  • Now you're stuffing you wanna go right inside the chicken, Push it down.

  • This really helps to cook the bird evenly because you're pushing out all the empty spaces in the carcass and take a nice large lemon.

  • Push the lemon in, pick up the parson's nose.

  • Pull the skin over olive oil on top.

  • Salt pepper teaspoon off paprika, Sprinkle it on and then get your hands sort of robbery.

  • Let's see what the paprika is doing to the chicken.

  • Put this like sweet, spicy marinade.

  • It's like he roasted yet, but it looks delicious.

  • 400 million white wine, Same quantity of water that helps the chicken to steam chicken in.

  • Be generous with the times breaks.

  • Yes, make sure the fall is folded tightly around the roasting trade, so the chickens themes in the oven, keeping it moist and juicy into the oven.

  • Cook for one hour at 180 degrees with a foil on.

  • Nice.

  • Take it out and remove the fall lid.

  • Then give it another 30 minutes to crisp up that skin kill house.

  • So important to make sure you tell that temple off with half a now to G o Beautiful Pierce that open squeeze it in that delicious gravy mix that into the train and said that that's a really nice, fragrant, lemony spiced roasting juices to finish before we cut up the chicken.

  • Take out an amazing stuffing.

  • Mhm.

  • Incredible.

  • I'll have that with chicken over potatoes any day and then just get you chicken roasted juices.

  • Now to cut that, you can have hold the drum slices straight through.

  • There's a wonderful drum on the thigh through the wishbone off slice with the point at an angle so you can see the texture that amazing roast chicken.

  • Just take my cooking juices.

  • Give it really nice sort of lemony flavor.

  • However, my chicken, There you go.

  • A delicious, very charming stuffed roast chicken, Okay?

My shopping mantra is simple.

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B1 INT chicken stuffing delicious roast nice flavor

Gordon Ramsay's Guide To Poultry

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    林宜悉   posted on 2020/10/24
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