🍗 How to Roast a Chicken with Jean-Christophe Novelli! 🍗
Just in time for Christmas, Michelin star winning chef Jean-Christophe Novelli partners up with mycardirect to bring yet another The Michelin Star Way tutorial.
Get your oven on and follow along for the perfect roast chicken recipe!
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#chicken #chirstmas #howto #chef #cooking #chickenrecipe #michelin
Hi guys this is Jean Kristoff Jean Kristoff no so Christmas is is on the way or around the corner I was hoping to show you a little bit of a recipe that you can use uh with turkey or you know anything else you want but obviously I can’t get
Myself some fresh turkey at the moment as we speak so I’m going to be I’m going to be using chicken instead so the dish is called chicken jiglet which is stuffed with um this Christmas stuffing which if you go back to my car direct you will see the list of the
Recipes that I’m offering um on the website so you will see the stuffing and the stuffing will show you exactly what to do with so what you need is a chicken leg your lovely stuffing recipe which I made before and I’m going to show you exactly what to do so
Make sure that you acknowledge the quality of your legs so obviously the smell the colors you know the touching this is relevant enough to find out if the chicken is not in good conditions and so on importantly you will notice that on both side of the chicken you will notice there’s a little
Bit of fat always a little bit of fat which is around so if it’s not too much obviously that’s a good sign also when you touch it you can feel clearly this is quite dense so it’s not like some soggy whatever and everything goes back
To the way the chicken was fed did that chicken have time to root about you know and have some natural uh uh ingredients or natural feeling from the soil with all the minerals and so on or is it a chicken which has been fed very very cheaply and very quickly with some cheap
Food so everything is reflected and passed on and like like I said the first indication is to recognize the quality so this is what it is now what you tend to do is to acknowledge the skin is fine also another tip if you want to recognize how
Good this piece of um um of meat is you take your skin and you try to stretch it as much as you can and you can see clearly this is quite resistant nice and firm again it’s a good is essential to recognize that we’re dealing with a nice piece of
Chicken now what we do we put our fingers in the middle like so just between the bone you can see the bone is just in the middle you got a joint there another joint in the knee and then it goes back to the end of the leg so this
Is a chicken leg we got two parts from there to there to there from sorry two parts from there to there and then from there to this one so I’m stretching the mid and trying to get my knife which is literally on the top
Of the bone so you don’t have to do too much you don’t have to slice too much whatever you do do not slice through the skin don’t make any holes so are WEA slicing nice and easy and then you can see I can feel my my fingers touching so
I’m going to put my KNE just under turn my knife on the other side of the blood use the the back of the knife and just start scratching the bun up to the middle joint we near there and then this is what you do and then turn it upside
Down get on both sides of the extremities of the legs and trying to remove very gently the bun the first part of the BN now if this chicken is proper and I’m sure it will be this come from one of those uh U many Supermarket that there
Is um what I’m saying is you don’t have to go just to your buer to get chicken if if you do that’s fine but you can also get yourself some decent um good quality meat in Supermarket so this one is actually from one of them and what
I’m saying is you can see clearly the bones is not brittle it’s not damaged though this is a good the Bon is obviously been you know is a reference of having dealing with something which is great so that reassure me and then what do we do we turn the chicken upside down
And then we get the bottom of the the the the foot but just near part of of the leg and we keep doing the same stretch with your fingers as much as you can allow your knife to just keep flowing you don’t have to have a sharp
Knife just sharp enough and just trying to get your your your fingers under the bone just get access put your knife under and start slicing to liberate this part so very similar with a tur tury leg will be a bit bigger of course um but it’s exactly technically the same
Principle so here we are you scrap a little bit and you go back to the middle you can see clearly everything is showing around there we are then remove it take the bone go through the cartilage sometimes there’s a bit of C cartilages take them out and then you
End up with this so imagine your turkey leg will be much bigger you might have some tendons which is on the end of your of your leg so you take them one by one about three four five different quite a very thin on piece of tendon which you
Can remove like I said occasionally you might have some excess of cartilage which is not the end of the world and um that’s it so what you do is you look around on both side um so back to the chicken leg a chicken leg with the
BN had to be roasted will take about 35 minute maximum no more 30 to 35 minute without the bone 18 minutes now if you slice through without slicing through the skin but if you go through the flesh which permit you to see if there’s no bits of tendons or cartilage or whatever like
This just now allow you to reduce the cooking time down to from 18 without the BN to probably 15 14 minute so what I’m saying is you don’t have to overcook your meat and especially white meat in order to play safe no need okay so that’s one things
When you come to this it’s time to incorporate this wonderful um mixture Christmas stuffing which once again as I mentioned you can see the recipe on the website at my my car direct and let me wash my hands and we’re going to move to the next things okay one so what do we
Do we have some cling fil we got the stuff in like this just a tiny amount of oil just a drop or two can be repid oil olive oil whatever you like then we’re going to use a little bit of herbs or flavors any time of the
Year even down to the basic of the herbs Rosary baves thme what then I’m going to put some black peer just a little bit of a and then we’re going to bring this over so it doesn’t matter if you play it that way or that way is how you feel then after
This as we speak that should be fine before adding your stuff but again if it’s not enough which is always the case with me you can add a little bit of cumin powder now when you’re dealing with spices make sure that you know you m
Have to keep your spice a bit too long or you know um and they do pass out they do dry out so you’re basically having something superb at first and gradually there’s no smell there’s nothing the best way to recognize the quality of your spice is by doing
This you see they all stay on the table so they descent and they do smell lovely but I can guarantee you if you are using something that you’re not sure on the table they man more likely flying away so that means they are just basically dry and there’s nothing left so that’s a
Nice little tip to recognize also a little bit of funel seed if you like funel seed maybe a touch of corander and also equally some garlic just touch of garlic just crack the enzyme don’t chop it too much and let a little bit of a piece of garlic which is nice and juicy
Perfect what I’m going need to do is to add a tiny amount of repido or olive oil and then finally using some look at that nice and very young CHS not sticky not not not humid not firm this is going to cook perfect bear in mind
There is no fat there’s no pork it’s just the lean of the turkey so imagine it might be the tendency of having that a bit too rubber or a little bit too too too too um too too tight so sometimes time add a little bit of water if you
Have to and um or some oil another tip when you make your your your your stuff in people expect things very quickly so you mix tight press sorry put it in the fridge two 3 hours 4° see temperature of the fridge and the mixture start changing because it’s colder take it out
And touch it again and you will see sometimes there’s a trans transition with change of temperat not so much but just enough so timing to allow two three hours to rest and there is a different result so you might add before using your stuffing into the chicken maybe a little bit more
Breadcrumb don’t very much a bit of water or a little bit of oil just to smooth the mixture so every we are this smell lovely and is not even cooked it’s absolutely Ely very very lovely so I’m going to put my mixture more or less it doesn’t matter next what we
Have now this is very important how am I going to be rolling this by not using too much cing fil and making sure the tighteners of the cling f is not going to actually damage or get cracked or whatever very simple well so for what we need to do is to get
In of Cl film cuz what you don’t want is to have 2 m of C cream and you keep rolling and rolling until you get the perfect perfect CA no you don’t want to do that so I’m going to show you a tip which you can only actually see at my cooker
School as we speak by having just the right amount of cling Fame you notice the cling thinging is actually onto a piece of marble or Granite it doesn’t matter what happen is completely magnet is tight onto the surface you see that that’s very important now if you don’t have the
Surface of your kitchen table made of granite or marble you can use a dumb cloth not too much and this will have a similar um a s similar result so what happen is this is probably a decent amount of Clank frame in fact at you I’m going to do with
Less no need of excess so what do we have I’m going to put a little bit of herbs I’m going to add a tiny amount of green you can add colors are very important it’s not just the flavors it’s not just the texture I think we expect
That the colors is an indication of who you are is an extension of who you are so if you take time it doesn’t cost you that much in fact it’s quite therapetic that you add colors flavors different textures again now ready this is where it start
So what you tend to do is this you roll this up nice and tight or imagine your your turkey leg which is bigger I would suggest obviously you use the large cling fil which I have but instead you hold it up that way and it will work
Because you don’t need too much of the length of the cling F to tie that up why because I’m going to give you a secret a very special tip and here we are so you notice my chicken bone of leg stuff with this wonderful Christmas stuffing
Is just literally there I’m going to add a little bit more oil just a tiny amount of nothing just a little witty witty there look at that no more and anybody can do it at home and especially on Christmas when you’re having this big turkey if you having turkey of
Course in oven on that day what a job to try to get it cooked between the breast and the legs together it won’t work is clearly the legs will take longer so you end up having something overcooked or dried so the best is make sure he get
Them out get the legs out get them stuff get see your butcher or whatever you do and then you will have um you will have two different cooking so this talking about the legs as if it was the turkey legs can be cooked I’m going to show you
The next step two three days in advance and kept in the fridge waiting for the big day so on a big day you just have to roast the crown that’s it and then you add your legs into the dish The Roasting dish just to finish and to color so what
We have is this this nice little CA and it’s very important Clean Hands you overlap look look it’s well enough clean Fame there don’t be afraid and then you going angle a minute how is it going to R roll roll that up it’s only that left no worries that’s the point
Tight Seal consistent not too much clean F your leg your your th under and you press like that not like this like this and you push back like this so basically you end up having this little chicken CA nice and tight then bring on the top roll it up and start start
Pressing and rolling like you ping a site on both side and you go forth keep going forth keep going and you can see this is keeping the same shape make sure you don’t have any nails which obviously I can’t stand having people having nails when they cook I mean I’m I’m not trying
To I’m saying it’s not very agenic and also that anyone with long nails would definitely purse into the cling Fame and when you come to the end instead of going to the obvious way which is for you don’t you retrieve back and that will allow to reinforce and tight the
Cing flame together so you keep for going forward and when you’re ready you don’t stop you bring everything back look look what’s happening look what’s happening look what’s happening nice and tight look at that look look at that done so less clean F nice and tight
Perfect so what do we do this goes this way so let’s me wash my hands again nice little tip isn’t it love it and that’s what I love about cooking there’s always a way to do better anybody can succeed anybody can express you don’t need to have lots of
Diploma and certificates and degrees you can join in without you can be an academic you can be you know look me I left one like many of people I know left very early to school it didn’t stop you to succeed and you can succeed very quickly and there’s so much to do with
Cooking is a Non-Stop it’s like music there’s always you know a little serenad or Little Chorus or little something that you can create or you can change as long you do it with your art and your passion people will always enjoy what you’re doing and don’t forget we need to
Eat every day that’s an advantage now this all of them so you might have the tury legs one leg will have two piece C so you got four pieces out of one one turkey leg okay you can do that with fens Partridge you know the only thing I’ve not actually tried yet is
Frogs frog legs that’s not funny okay so basically speaking that goes in the water cold water cold water bring to the boil and might take two three minutes so all your little piece of legs goes there bring to the ball turn it down simmer for about
15 18 minute that’s it no cover nothing else make sure there’s handle water plenty so this will end up to be cooked now I just made a small mistake because I used something raw with something cooked so don’t worry that’s going to go straight to the bin no nobody will even
Touch it but when it’s cooked after 18 minutes simmered very importantly the pot when it’s cold in the fridge and all night at least if you can or at least minimum three four hours four hours why because water standing still is a conductor of cold your fridge
Should be 4 degrees so that as soon as very quick this will turn to become very very chilled classified as chilled so you will not even be able to leave your hand for one minute in that water it’s so cold and it’s good for two reason because when you
Pushed your chicken the only thing you have to do is to make sure as a small very important tip and I wanted to show you it now not before not to confuse you just before you push your legs that’s what you need to do one little valve clack did you see that no
More so that little valve when this is getting to the boil and simmering for about 15 to 18 minutes even for a turkey leg by the way the heat goes in quickly if you don’t do that valve this is going to be become like a balloon so it’s going to seal and the
Heat won’t be able to go inside so if you put like for the moment I’ve got stuff in but you could put prawns you could put something delicate it might go off so you’re going to make sure when it’s boiling the heat goes straight inside it’s going to be 65 65 degrees as
Soon as possible and then take your time to simmer and to cook it properly also that little valve when this goes when this get cold and it goes resting in the fridge the chill water or the chill content of the liquid is going to actually vacuum
Pack your poette so all the elements of fat whatever inside will be coming off it’s just unbelievable it’s just superb and then you end up with something like this cooked so after 4 hours or the whole night in a pan in this chilled liquid you end
Up with something like this and this is very very special let get let me get a new n so on Christmas Day this can be done two three days before Christmas Day the only thing you have to cook or to worry about is to roast your crown make make sure the
Crown is out of the fridge for about 30 minutes before you roast it so basically it’s a lot less timing because we got no legs this is already cooked so you got two CH you can slice this like that on both side if you wish to and then remove the cling fil on
Tarly I would like to emphasiz once again this is actually cooked entirely the only thing you need to do is just to elevate a little bit more flavors a little bit more colors and just finish cooking alongside with the crown so basically it’s no worry about that you
Will not undercook it or even overcook it so what I need to do now is delicately remove the cling film oh the smell is fantastic is lovely and it’s cold by the way imagine this could be easily served like a little canipe on little boses you know for a
For whatever this could end up on a barbecue it’s cooked so there’s nothing to do just put a little bit of a um a nice um oily with a bit of Honey smoked paprika few spices and finish it on the grill on the barbecue this is superb or
What you can do I just want to slice through it it’s very easy to slice by the way and then you end up with this look at that I smell absolutely superb this stuffing don’t miss out it’s a superb recipe so what I’m going to do now I’m
Going to show you what is the next Stage now you might not want to get the pieces of the legs stuff of the turkey which is basically for you might probably want to use on the day of Christmas Day maybe two pieces out of four or three and keep one as a leftover
CU it’ll be well well too many so when you your your your roasting goes about you just put the legs in next to the crown like I said with the potatoes whatever and that will you will have all the skin nice and crispy is just superb honestly now another tip what you can
Do you can you can use a little bit of brand stock so out of the fridge out of the liquid sorry out of the pan with the liquid take the clink film off slice them put them in the bottom with some little reduction Touch of herbs piece of garlic
Maybe a little bit of onion in oven for 15 minutes so you end up having this to be lovely and glaz and is superb so this one for example let me show you something very quickly so add a tiny amount of oil just a tiny bit on each not too much at the
Last minute before you serve it so you can imagine this is not even hot this is still cold so imagine when it’s coming out of the oven after 10 12 15 minute you open up the things it’s just fantastic and um look at that it’s lovely I just love it
Simple I mean you can just buy chicken legs you don’t have to buy the the full chicken you know and so on so this this is what you end up with those little jiglet of chicken or chicken legs stuff with my Christmas stuffing and also you will
Notice this one instead of stuffing as a little bit of sweet potatoes the same way you replace the stuffing with a sweet potatoes or you can have celeriac or you can have aine you can have whatever it’s the same principle with the rolling of the cing fin so that goes
In oven like I said occasionally use a spoon and just nap around serve this on a little bit cerc mash potato cerc Bona on so Bona and please don’t forget you can catch up all the recipes on my car direct website and and if you want to come back with some feedback or
Some questions or whatever I’m very happy to to take time to answer your questions thank you for watching I really honestly mean b Joy Noel and I really hope you enjoy yourself bye-bye salute