Hello Darlings. I have a new Knob by the Hob episode for you – Here I show you how to cook a spatchcock roast chicken with a creamy tarragon sauce, along with my famous truffle wedges, and a side of steamed asparagus – a perfect combination to the tarragon sauce!
I made this meal after creating my prawn and crab cocktail starter, you can check out that video here – https://youtu.be/YYfO4imFQWw
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MUSIC CREDITS:
A Night Alone – TrackTribe – YouTube Audio Library
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[Music] thank you [Music] hello Darlings my name is Stephen Davies and I’m the knob by the Hop [Music] okay so this evening I’m going to do um some spatchcock chickens with a creamy tarragon sauce so I thought I’d show you how to Splash a chicken so basically turn the chicken upside down so breast down and then you just cut it down it the middle of its back you can use a scissors I’m actually using a meat knife here um I’ll just grab a scissors to show you it’s probably easier with scissors as soon as you’ve got a strong enough scissors just cut through the bone and there you go open the chicken up squeeze it down crack a couple of Bones and there’s your spatchcock chicken and the reason why I like doing Spanish cook chicken it just Cooks much much quicker instead of taking like an hour and a half it’ll take to 45-50 minutes now to go on that I’m going to do a little marinade um let them marinade for a bit before I roast it in the oven and today because we’re on the tower creamy neck I’m going to do a Target marinade so extra virgin olive oil this is a really nice one um I think it’s Spanish actually um it’s a single estate one uh yeah Spanish there you go then put um bit of my garlicky salt in some pepper chop up a few cloves of garlic tarragon and then there’s a secret ingredient as you know my partner Adam is Hungarian and this is fresh paprika brought back from his recent travels in Hungary from where his grandmother’s family is from so um I’m gonna put a little spoonful of that too she’s a particular parent he’s an amazing color he keeps telling everybody so I’m sure he’ll tell you a little bit more about paprika later just put a little let’s make it brilliant color yeah mix that up now for once I’m actually going to take my jewelry off because I really massage breasts and thighs but in this okay I am going to do it so pour the marinade over so anyway so you just give it a good old try there’s something quite nice about it I’m sure there’s an only fans page for all this as you can see in the paprika gives it a lovely Rich color to it so massage all that in and I’m going to do two more because it’s acetate give us tonight so you have three of these patch cooked chickens leave that there marinade in the fridge for a few hours and then I’ll roast this later on for dinner so you often ask me about my uh the plates and stuff that I use so I just wanted this plate is probably over 100 years old it’s belonged to my great grandmother this watch she used to do a Sunday roast soon [Music] okay so now I’m going to make the tarragon creamy tarragon sauce so I’m going to melt some butter foreign some fresh garlic in we’re going to put some garlic and salt in just a little bit of that a little bit of pepper then I’m going to add some garlic fresh crushed garlic then just melt that down cook up Garlic a little bit I’m going to add a splash of white wine actually I’m using a Shabby which is a really it’s too good to be using but I never put anything in my mouth which is so expensive foreign cook that down a little bit if you want to burn the alcohol off and then as that’s cooking down add a little bit of the vegetable stock okay now we’re going to add the rest of the ingredients so I’m using um Tom Parker cream from his Creamery um party Happy cows make happy cream so it’s a very organic um freedom to roam socialize with their friends um so add I’m gonna put two bottles of that in some lemon juice again he’s the Sicilian lemons really see some tarragon and a little bit of honey just a spoonful and then just let that cook down or reduce a little bit [Music] so tonight uh we’re going to be having the prawn crab salad start and then for Maine I’m gonna roast spatchcock chickens in a tarragon and garlic oil with a tarragon cream sauce with my famous potato truffle wedges and we’re also gonna have asparagus which the Italian sauce creamy chocolate sauce because lovely with asparagus as well [Music] thank you [Music]