Who doesn't love a delicious chicken?

But what happens when you get a whole chicken cooked in literally 10 minutes.

Well please all of you watch carefully cause I'm gonna show you how to make a delicious spiced batch cooked chicken with a green goddess sauce.

Right, Oscar pan down please, baby chicken.

So scratch cock basically is the back of the spine taken out and it's flattened and we slice the legs, the drums and that speeds up the cooking process.

Now, the actual seasoning for this, we've got some garlic powder, thyme, smoked paprika, pepper, touch of chili green, goddess sauce, green because it's got that beautiful, vibrant, rich, incredible avocado in their buttermilk, tarragon, mustard and some white wine vinegar.

We're going to finish this with a little sort of Creamy Gorgonzola.

Right, let's have 10 minutes on the clock, please, let's go.

Now first off, get your spices blended.

Okay, pepper, okay, salt, a touch of chili from there, your smoked paprika, literally a teaspoon restores the back of a tablespoon for me.

And then a nice sprinkling of dried thyme.

Okay, and I'm gonna do now is get your chicken literally and stick that in there.

Now when I stay in, I mean literally I'd like to get this sort of marinated the day before because those spices literally turn the color of that skin beautifully.

Okay, now let it sit in there.

Okay, and then that smokiness sort of starts to change the flavor of that chicken.

Quick wash their hands.

No, from there, get that grill nice and hot.

Okay, and the secret behind this is that we're gonna flatten the chicken out over the grill skin side down first.

Okay, there's the drums, dab dab dab into that seasoning and on she goes, now don't you dare waste that season that on there like that.

Okay, get that in and on cooked with the seasoning, quick wash their hands, stop the clock while I wash my hands please.

10 seconds now from there, get rid of that board.

You can press this which is almost like a sort of brick chicken and you press it into Caramelizes aren't like to actually get a pan frying pan, no oil pan and just put it over and that starts to cook the chicken quicker, just check the color.

Okay, lift up one side, we start to see, don't be scared of all that beautiful caramelization.

Once you've got the really nice color on there, lift that up, okay, turn that over and then literally open that back up, pat on.

Okay, really important, keep that pan on it, cooks twice as quick drizzle a little bit more olive oil on there.

Okay, and let that literally get going.

Okay, now the goddess sauce.

This is a beauty in the Ramsay household, we use this on fish, chicken, red meat and of course white meat, first of all, a nice tablespoon of Dijon mustard, you can use a english mustard, but the Dijon mustard helps to become a little bit more sort of almost sweeter, less spicy, followed by buttermilk.

Now that's the beautiful a simulated yogurt and it gives a really nice flavor to that sauce.

Fresh Target.

Just get your tarragon and literally hold up and pull off those wonderful leaves that gives it a really nice sort of acidic, slightly spicy flavor.

I want to get those stalks out so just hold it up and peel off those little leaves.

Fresh tarragon really helps lift the sauce and literally helps with the color as well.

And then from there literally get your avocado, Okay, and open that up, look at the shape of that and that should literally fit the spoons to get your spoon in there.

They need to peel it and just go up and in.

Okay, now a nice tablespoon of cider vinegar.

Okay, and now we're gonna blitz that on literally 10 seconds, take that off, give that a good shake and again, beautiful tap it and then look, it was beautiful, amazing, vibrant sauce that goes so well with that chicken.

No, look under here, do you see what's happening?

But here's a little tip, get your jug and just literally plays a little bit of water.

Yeah, and what that does, it's sort of steams the chicken as well.

It's a really cool technique, just make sure you got the extraction on when you do it right now from there, lift that lid off.

Hello, that chicken cooks so beautifully.

Look at that back on underneath time please.

four minutes to go and again, a little bit of steam in there.

It works so beautifully.

It creates the steam and the chicken has been colored.

It's got that wonderful caramelization on there.

Water in there.

Steams.

I've kept the gas up nice and high.

Okay, now when we come to finish this dish, okay, that water will evaporate.

Okay, I want to quickly just get some nice sliced bread.

Now look, I can turn that gas down now and that is steaming.

I'm gonna use this pan, get that really nice and hot this time.

Okay, that chicken, it's cooking beautifully.

Really, really important.

If ever you're in doubt of the thighs of the drum, just take your knife and just go through again.

You'll see.

Look, the juices are clear, the breast is nice and plump and it's cooked beautifully.

The thighs of the drums always take a little bit more, but it doesn't matter now I've turned the gas down, we steamed that drizzle olive oil, take your lemon and just squeeze some fresh lemon juice from that.

Think of what's happening now with the smoked paprika squeeze and put the rest on there and we're just gonna grill the lemon, squeeze the juice out of it.

First, squeeze and then grill the lemon as well now in this pan I'm gonna make some beautiful croutons.

Okay.

And the question is going to go well with the salad tablespoon of olive oil in there time please.

2 30 right from there, it's a really nice sort of crusty left over bread and you know the best croutons always made with stale bread?

Doesn't go off, it just gets drier, therefore they get more crispier, nice big chunky croutons.

Okay get that oil nice and hot.

And then literally in we go we're gonna sort of toast these now.

Okay, a little bit of salt, a little bit of chili.

Okay and get those croutons nicely toasted.

Now here we go, is there toasting?

Start dressing your salad?

Okay I've got my fresh Gorgonzola and all we do here is just put a little touch of salt, a little touch of olive oil and a fresh squeeze of lemon juice.

Okay and that's gonna make it a little bit more sort of vibrant up.

But before we roll it around dressing, just break off the Gorgonzola.

Okay and just sit that in.

I'm not you don't want to make any pretty pictures with this salad, it's a sort of rustic delicious salad croutons are nice and crispy that it's gonna sit beautifully my plate one minute left and then with the avocado out, get you a spoon, Ben round over she goes and then literally just slice that down and sit that on top of yourself.

Beautiful boom and then look lift that chicken ah she sits on there.

Yeah, my croutons.

Go on so crispy and then finally 10 seconds and then finally my lemon sits on there as well that's gonna be squeezed on and then finally boom on and there you go.

An amazing spatula cock chicken grilled beautifully with an amazing green goddess sauce done in 10 minutes.

Boom to all of you.

Thank you for watching Ramsay intent.

If I went too quick, I apologize but slow it down now.

Don't forget to pick up Ramsey intent cookbook inspired by this series and trust me, you want to come out a much better chef and if you like this video, don't forget to subscribe to my amazing Youtube channel for more.

Good luck.

Mhm.