Not sure if it's your kitchen or you live with someone but damn that's one expensive kitchen. The big thick cutting boards, the Japanese knives, even got them Hexclad pans. Massive envy
That is one bad ass stock and a hell of a delicious looking dish. I would blindly order it in YOUR restaurant 😋😋 And i totally agree with you, when you make something once in a while, just go all in..more butter or anything which is required...Chef Jack i make something similar, only thing different is i make a balsamic and black grape jus...and it tastes amazing ...
Great workout chopping the crap out of the chicken carcus. This seems so delicious. I’ve never made my own stock before might just have to give it a go. Thanks Chef Jack….edited. Forgot to say you really enjoyed your meal. You are such a great chef and I can almost taste the food from here.
@@joeyk5 cheers Joey! This is a very strong sauce that’s why there’s not much used and it doesn’t create much as it’s reduced to intensify it. This tastes amazing! Worth every bite
@@ChefJackOvens I’m willing to give it a go. By the way I love super smooth mash too. Never thought to use a sieve to make it even smoother. This dish worthy for guests
I regret to inform you that I accidentally chopped my fingers off of my guide hand during this, however my mother didn't raise a quitter. So I asked my daughter(7) to assist in the remaining chopping. She cut off my fingers on my other hand except my pinky finger. After our trip to the hospital we managed to finish this recipe and I agree this was a top tier chicken dish, fun and traumatic for the whole family. 10/10 thanks Jack
for gravy you should try cream gravy. Use thicken cream, salt and pepper, and Worcestershire Sauce bring it to a simmer in a saucepan and pour over chicken and mash potato then later mop the plate up with bread yum.
Cream based gravy is incredible but when you try this reduction/jus you’ll know this doesn’t need cream or anything else added. The flavour is so intense. So tasty
@@scottsmith2173 nope everything is made the same milk and butter in the mash. pour the cream gravy over the mash and chicken is yummmy then mop the plate up with bread at the end. Some times i just warm up the gravy and dip bread into it.
Jack: "It's so easy to make at home" Also Jack: (Strains potato mash, wok fries vegetables, dissects and hacks into pieces an entire dead bird, makes a ju out of the carcass and oven bakes the tits)
We normally roast the chicken bits when making stock, not fried them like yourself, but nothing beats homemade stock, with the olive oil, makes this recipe worth $1500 dollars 😂😂😂, great meal Chef
Cheers, thanks for mentioning your new channel, just subscribed! Your meal prep's have been a game changer! Just an idea, you did a honey garlic salmon some time ago. I'm going to try and convert that to a honey garlic shrimp. Perhaps that could be a good way to redo an old meal prep on the new channel, but still something a bit different to keep things interesting for the fans?
As I said in the video. I don’t have any use for them so I’ll intensify the sauce with them. I’d end up putting them in the freezer to later have to discard.
@@ChefJackOvens Looks delicious, but I could have fed at least 6 people with that huge chicken! Not to mention wasting 75 minutes of electricity just for mashed potatoes.
Mate, thank you for cooking one of my faves - don't usually use silverbeet but going to give it a try tonight. Could you clear something up for me please - in the vid you cooked 1 breast in the 180 oven for 14mins. If you were doing two breasts simultaneously, how long should they stay in the oven? 14 as before or a little longer?? cheers. ( BTW, both you and @andy_cooks are doing for RU-vid Cooking channels what Scott McLaughlin & Scott Dixon are doing for IndyCar in the States. Must be a Kiwi thing huh?!! - keep up the great work!)
Cheers mate! If you’re doing two breasts, increase the cooking time by 2 minutes in the oven. I’m not from New Zealand, I’m English living in Aus. My fiancée is from New Zealand though so I’m nearly there haha 😜
@@ChefJackOvens cheers for that! Well, you make sure you do what that lovely lady tells you and we'll see about getting you that Nationality upgrade!! 😆
Good recipe; yet what a waste of chicken flesh. What do you do with the rest of the chicken that went in the broth? Use the flesh in a chicken soup? Otherwise, given the price of a good country chicken, it's quite a waste :/
Absolutely zero waste in this dish. The chicken is used in the broth. You don’t reuse as the flavour has been extracted and as I said in the video, do what you please with it and if you have other uses, do that. A whole chicken cost 11-12 $. The dish serves 2 which is incredibly cheap. This is how chefs and world renowned restaurants make dishes taste so good because everything is utilised. At the end of the day, nothing is wasted. If you have other uses for the chicken go for it but your sauce won’t be as good as the one I made 👌
@@ChefJackOvens Chefs use carcasses never noble parts unless they're chefs in $1,000 meal restaurants, sorry. This being said, in my standards, $11-12/chicken is expensive already. So I'd use 2 carcasses and would freeze the extra noble parts for other meals. Thanks for the input and the recipe, I'll try it some day. Looks delicious anyway.
