How To Perfectly Roast a Chicken | Chef Jean-Pierre

Hello There Friends, Today I’m going to show you How To Perfectly Roast a Chicken! This is not the usual way you would see a Roasted Chicken recipe, I lay the Chicken down flat so that it can cook nice and evenly. Come and see how I make it and let me know in the comments below what you think!

RECIPE LINK:
https://chefjeanpierre.com/recipes/roasted-chicken/
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
https://chefjp-com.3dcartstores.com/Garlic-Olive-Oil_p_446.html
❤️ Onion Salt:
https://chefjp-com.3dcartstores.com/Onion-Salt_p_1200.html
❤️ Lasagna Pan:
https://chefjp-com.3dcartstores.com/Ceramic-Lasagna-Pan_p_782.html
❤️ Poultry Shears:
https://chefjp-com.3dcartstores.com/Grand-Prix-II–Poultry-Shears_p_348.html
❤️ Cutting Board:
https://chefjp-com.3dcartstores.com/The-Traditional-Edge-Grain-with-Canal_p_474.html
❤️ In Oven Digital Thermometer:
https://chefjp-com.3dcartstores.com/Digital-In-Oven-Thermometer_p_653.html
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
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https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
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OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
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CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
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CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/

Hi there friends another fantastic video today i’m going to show you how to cook the perfectly roasted chicken remember if you like the video thumbs up don’t forget to subscribe to the channel and ring that bell stay tuned we’re going to make it together well hello there friends let me show you

How to make it very simple okay we are talking about the easiest the fastest the most efficient way to roast the chicken all right um what we’re gonna do we’re gonna we’re gonna cut it i’m gonna show you how to do it okay it’s not that big of a

Deal we might get flat because the the roasted way the roasted way the the typical way of tying the chicken get it nice and as beautiful as it is and i do it for thanksgiving uh because it’s more about how beautiful the turkey looks like and it’s going to be in the

Oven for hours you want to do a quick roasted chicken this is the most inefficient way of doing it so we’re going to show you another quick way of doing it friends all right first we’re gonna what we’re gonna do we’re gonna put some vegetables in a roasting pan

We’re gonna put the chicken on top of it and we’re gonna roast it and it’s gonna take about 45 minutes that’s 425 450 degrees depends the oven that you have okay and and that’s all we’re going to do so the first thing we’re going to do is

We’re going to put some onions so to save some time in the video i sliced one big onion and you know i use big onion i don’t know if you’ve seen them i use really big onion i don’t know where we get them from but the organic onions i

Buy them at the um i trade a joe i love buying my own trader joe you know sometimes i go to a grocery store just for one thing and now try to draw by a few other things with there but i i buy my onion there they

Got those sargonic onions look at them then look at those look at this i mean this is an onion one let me tell you if you’re gonna put one on you you gotta put a big one i gotta i i’m gonna do a bunch of stuff uh this week with onion

So uh i always have onion in the house all right so onion is our base and then what we’re gonna do we’re gonna we’re gonna caramelize those you can’t put them raw in there that’s why i took the time to saute them so we get some good caramelization right then i got some

Celery in there right and then we’re gonna put some potatoes in there and i got white potatoes and if they’re big you cut them in slices you know i like a lot of potatoes or potatoes i’ll tell you what a matter of fact if there was one vegetable left on earth

One only one let me have potatoes okay i can do anything with potato i got the red potatoes i got the white potatoes put whatever potatoes you want don’t make them too big because if you make them too big they’re not going to cook remember this is going to go real fast

That’s why slices are white they’re going to go in there 45 minutes really fast right and then we’re going to put some carrots in there and i slice them thin otherwise they’re not going to cook same deal right so nothing complicated you know i try to do things that are not complicated friends

Because if i make complicated things then nobody’s got italian people don’t have time these days right i mean look garlic whole garlic don’t worry about slicing it it’s going to roast it’s going to be delicious after 45 minutes this this is going to be beautiful i promise you we’re going

To put some um thyme and rosemary fresh i use fresh remember if you use dry you use a little bit less friends okay thyme and rosemary did i put the celery in there yet oh i put a little more in there what am i saving it for the duck don’t

Eat don’t eat that anyway so we’re going to put a little bit of um uh olive oil and i’m using a garlic olive oil i love i love a beautiful garlic olive oil so we put the a little bit of olive oil in there right and then also friends i got

There oh salt and pepper don’t forget we got the cracked black pepper in there and uh we could use the onion salt you know i could use the onion salt i got onion salt i don’t know if you guys see that somewhere around there i got onion salt

All right roasted garlic and uh well you know what i can’t find my onion salts well i’m going to do oh here it is it just appeared onion salt yeah it’s amazing i’m telling you you put this on anything i love it onion sauce it’s really really wonderful

Friends i’m gonna put it here okay so uh that and a little bit of broth a little bit of broth i use my roasted chicken broth this is right there a chicken broth this is gonna this is gonna be a beautiful broth you can put it remove it’s kind of

Like you’re making a no jew if you will you know and making a nose you with chicken why am i saving this wall right and so i got salt i got pepper i got garlic i got everything i need in here maybe a little more herbs in there now

We’re gonna put the chicken all right chicken you want to buy a chicken five pound or less okay this one is at the limit so what we’re going to do friends when we do the turkey i’ll show you the right way to tie it which is really really

Important to make sure it so it looks good and it stays intact but but we want to do it quick here’s what we’re going to do we’re going to take it and we’re going to flip it in the back and we’re going to cut the back out

Yeah we’re going to cut the back out we’re going to remove the wings because the wings are just a pain when you cook your chicken it’s very easy to remove now you see very easy to remove now when it’s hot and uh and you try to remove it

You’re having issues so you just take him and you remove him you don’t need those wings right there now be careful because she’s right there on the breast stay here stay over here you and then what we’re going to do now we’re going to remove the back you see front

Back and the back right there we got this backbone right there we got to remove it now i’m using a kitchen cheese you have to have one of those friends okay i’m sorry to tell you you can’t do it with a knife you can try with a knife

But you won’t be able to do it this is the back right there what we want to do is we’re going to go straight in there and we want to go in there and cut it you see look it cuts when you have the right tool it’s it’s not difficult when you have

The right tool okay you need the right tool here friends okay if you don’t have the right dude you’re not going to be able to do what i’m doing and you go straight up hold on one second there you go there you go see boom boom come to papa right there oh

I didn’t cut the skin correctly but here we go we have it all right so now why did i do that because now you can do you know what let me clean this up friend i have my wet rag right here let me clean this up because i don’t need this

To be here you go i don’t need this to be in my roasting pan it’s not necessary all right so nice nice and clean so now you know what tell me what i’m gonna do because my hands are messy everything is messy i have i’m gonna put salt and pepper on the inside

Salt and pepper right there and then i’m going to do the same thing you notice i got normally i got my salt and pepper container over there but i didn’t use those because if i use those i got chicken fingers and i would contaminate the whole thing so you you your

Container you throw this away when you’re done okay now flip it on the other side and now we got a flat chicken you see now that’s gonna cook a lot faster the legs who needs to cook longer than the breast are going to cook longer they’re going to be right there and

They’re going to cook longer so we’re going to put the salt and pepper and then we’re going to rub it with olive oil you’re going to say well not with butter you want a crispy skin it’s okay if you do it on the turkey because the turkey

The turkey is going to be in there hours and hours and hours and it’s going to be crispy i promise you but roasted chicken quick for 45 minutes to an hour if you do butter it’s not going to get really really crispy so we’re going to do it

With olive oil i’m doing it with this garlic olive oil that i have which is beautiful we’re going to rub it the whole thing with the garlic olive oil the bottom of it really doesn’t matter that much okay so we have it right there

And all i got to do my friends i gotta take this right there and put it right in there now the neck the wings let’s do the same thing with the wing because somebody like the wings we’re going to give them the wings where’s the other one oh yeah

Where’s the other one i like when i ask you guys questions you don’t know if yeah if i don’t know what i’m doing you guys are enjoyable look put the wings in there my friends now the back we can save it to make stock but i already got beautiful stock in there

Okay so i’m not gonna put it in but i’m gonna save this and the neck i’m gonna put it in the freezer you can put it in here if you want but it’s not gonna have time to give you much extra flavor so you save it and you put

It in the freezer i’m gonna clean my hands i’m gonna pop it in a 425 450 degree oven for about 45 minutes and when it’s down my friends we’re going to take it out and i’m going to show you how i serve it all right that’s it that’s all it was pretty

Simple you see all you need now is one of those similar to this you can find them in in online you can find them anywhere it’s called a poultry all right okay friends i’m gonna put them in the oven and i’ll see you when it’s cooked okay friends it’s been about 45 minutes

Almost an hour actually you know you’re gonna have to look it remember thermometer thermometer thermometer use the thermometer oh yeah baby this is when you don’t want to drop it yes sorry well it’s never a good it’s never a good time to drop that’s for sure so it looks

Beautiful it smells delicious everything is bubbling everything is nice what i like to do is give it a little um little makeup it looks good you know not really really different see look look look see what are you gonna do is just brush it off and and the skin

Is nice and crisp now by doing this you know making it so crisp but you’re making it more flavorful right and and flavor is everything for us so at this point friends at this point right you can put a couple of spring of uh a fresh rosemary uh

You know you can put some time in there because remember rosemary and thyme in there right put them in there however it makes you happy make them pretty right and and and you can put it on the table but i’m gonna show you how to cut it so it

Looks nicer but we’re not gonna cut it right away friends we’re gonna let it rest chicken needs to rest first of all it’s too hot you won’t be able to handle it right that’s good one good reason because you don’t like to burn yourself uh and and second of all

It’s nice it’s no we’re not gonna lose as much juices if we let the juice redistribute themself so it’s not we don’t lose all the juices okay so we’re going to wait a little bit about 15-20 minutes and then i come back and i’m gonna cut it i’m gonna show you how to

Get it out of the bone and how to present it okay very simple so it takes a few minutes we’ll wait and then we’ll come back i just wanted to show you right there you can put on the table right now but it’d be kind of a mess

So it’s better if we cut for them all right we’ll be back in a few minutes okay friends i got rested about 10-15 minutes that’s enough ready to eat it so we’re gonna show you how to cut it friends okay because uh it’s a good thing to have it pretty and

Everything but uh over there but we gotta make a pretty on the plate all right so we’re going to put it on the platter or this is something we’re serving as they i say on the platter no matter what right so we’re going to cut the chicken out very simple first we

Take the legs out and all we got to do friends is take them out right and then we lift them straight up right you take it take the leg right there right and it’s straight up and all you got to do is cut right on

It and if you do it straight up you get the bones right out and we’ll put them right there and we’re going to do the same thing over there we’ll take this one out right there and all we got to do is hold it straight straight up and cut it right

Through it see pretty easy to do right okay so now friends we’re going to cut the breast off all right very simple all we got to do we have the backbone right here we got to go on the left on the right of it and remove the breast out of the uh uh

Out of the backbone okay so we don’t want to be on the bone so we go a little bit on the left a little bit on the right right there and we’re going to follow the bone okay so we cut this way then we cut on the other way and then we

Have to do we have to make sure we feel first we go down boom we know we’re on the bone right so now we got to do for this push into the wahaha that’s where you’re going to fork you you push it a little bit right there right here you see look look

See right there look how beautiful and juicy it is you see it’s perfectly cooked it’s wonderful see how easy it is to remove it from the bone trans look right here you see look it’s beautiful put it right here so now we’re going to do the same thing on the

Other side i like to move it a little bit and we do the same thing you see right and then push it around on the other side right hold your fork over here and we do exactly the same thing where we’re gonna go on the left side of the

Bone and i like to move it around so then i can find the bone the idea friends is to find the bone so we can put it you see we put it and you don’t want to serve it with a bone there’s so many people that serve the chicken on the bone

Who wants to eat bone nobody wants to eat bone you see we remove all the bones right there forensic syrup and this you let it cool and then tomorrow you can take a little bit of that you let it cool what we’re going to put

There you go we’re going to put it right here we’ll let it cool and tomorrow we’ll scrape it off for chicken salad all right so now let me watch let me wipe my hands really cool we’re going to make a nice presentation hey you don’t have to you

Can certainly put it like that everybody’s going to be very happy but i like to make a little bit of a presentation so i take the breast and i take a slicer and i go as little slice as i can going up and down you see try to keep the skin so it

Looks pretty you see look look we did the same thing for the turkey for those of you that wash it look how beautiful and moist the chicken is you see look look look i don’t know if you can see but it’s beautiful it’s it’s moist it’s juicy the secret folks is not to

Overcook remember okay if you overcook it you go to 155 don’t go over this you go over 155 it’s going to be dry that’s all it is it’s all about how you cook it friends you see look right there very simple we’ll do the same thing again

Here if you have a little bit of a flashlight right here you can remove it okay look remember up and down one let me remove this here you go and we’re going to see what i do i cut and i remove i i slightly look at this this is absolutely beautiful

Look at most of this i don’t know if you can see it i’m going to squeeze it a bit so yeah i can see this is juicy as juicy as could be i promise you friends this is beautiful this is cooked to perfection absolutely perfect and the cigarette is not really that

Difficult is um let’s take the platter and put it on the other side is um you know difficult it’s just not overcooked if it’s not difficult don’t overcook it that’s it you take your uh your your thighs and your legs and you put them on the side just like this

Actually it’s one thighs then one leg right there hey you come back over here go right there put it everywhere you want whatever it doesn’t matter makes you yourself happy and then and then what we’re going to do friends we’re going to take a spoon and we’re going to take the

Vegetables and we’ll put them on the side you see you know what i should do not to make a mess there you go look put a bunch of vegetables right here on the side and you know what you do my friends you uh you take a little bit of uh you

You take all the vegetables i’m just doing it fast here so you get an idea my friends you see right there hey you come back over here you right and then you take a little bit of green uh right there and you make your platter pretty you see

Look it didn’t take that long it’s a roasted chicken but it’s an elegant beautiful roasted chicken my friends i hope you make it remember thumbs up if you like the video don’t forget to subscribe to the channel and ring that bell beautiful roasted chicken perfectly really quick you know it only took 45

Minutes to learn how to cook it and then we’re done all right i hope you make it thank you for watching we’ll see you next week