Marco Pierre White’s Roast Chicken is Mad
Marco Pierre White’s roast chicken is wild.
I found the technique, which is says they used at Claridges, in his autobiography from 2007.
Hat tip to Gary from BigSpud on YouTube that put me on to this book and technique. He has a full video on his channel.
22 Comments
Hat tip to Gary from BigSpud who put me on to this method in the book. He has a full video on his channel.
Does it taste good? You will never know since he cuts if off right away when he bites into it.
How about just spatchcock it and stop fucking about
'Lets find ou-'
Where's the seasoning 😂
ooor, you could just shove in the oven for an hour or so. Never had a dry chicken.
Unnecessary plastic waste, just cook it in the over
People over complicate chicken.
"I cooked the chicken in under 30 minutes…" And waited an hour for the water to come up to temp.
Tell me you are bored and lonely without telling me that you are bored and lonely
How come nobody pointed out that chicken breasts are overcooked at 75°C?
Prep = 20min, vacuuming and boiling 20min, preheat cooking in oven 30min. Total 70min. 😂
Could you avoid the plastic nonsense by steaming it in a pan of meat stock?
Yeah…. You’re definitely not a cook🙄
THE MOMENT YOU DID " SUE-VID " YOU GET 👎
BEST RECIPY : WRAP IT IN TIN FOIL BAKE AT MINIMUM 220 C / 440 F >> FOR 45 MIN , TAKE IT OUT , UNWRAP , BAKE FOR ANOTHER 10-15 MIN , BEST EVER , NO SPECIAL CRAPY EQUIPMENT REQUIRED THAT COSTS HUNDREDS AND THOUSANDS OF DOLLARS
ENERGY SAVING + MONEY SAVING + BRAINCELLS SAVING !
At this point, just add ragebait in the title, my guy
What are you cutting there?
I like nothing about this technique. If you're gonna sous vide, just take the legs off and cook them separately and for longer.
Chicken boiled in plastic 🤢
So does it taste better? I’m not gonna tell you
In Marco's restaurant the Oak Room, he had chickens roasting atop chickens whose sole purpose was to baste the bottom chickens with chicken juices/oil.
Thighs at 165 are rubber