British Roast Chicken – Sage and Onion Stuffing – Roast Potatoes @Chicken Recipes

British Roast Chicken – Sage and Onion Stuffing – Roast Potatoes @Chicken Recipes

Greetings Gastronauts! This is Keef Cooks,
I’m Keef, and today I’m going to show you a bit of a British classic. A proper
British roast chicken dinner with sage and onion stuffing and roast potatoes
and vegetables and gravy [ MUSIC ] So before we start a big shout out to my new fan on Patreon Theodora To – greetings! And also to the couple of thousand new
subscribers I’ve got in the last few days as a result of my Best Long Egg
video going a bit viral – I hope you guys don’t think every video I do is like
Long Egg – sometimes I set out to cook something and I can do it first time.
This could be one of those times! Anyway, enjoy! So when I was a kid we had this
probably every other week. The other, the alternating week would be roast beef. I
don’t know what makes this so special, really, lots of countries know how to
roast a chicken. I think it might be, you know, the stuffing and roast potatoes and
you know all the bits as well. Anyway, very easy to do and very impressive and don’t
be scared and let’s do it! Now there’s a lot of tosh spoken and written about how
to roast a chicken, you know, some people like to start at a high temperature and
reduce it. They do all kinds of things – stuffing herbs under the skin. You can do
that if you want. I don’t want! I just want it plain, simple, juicy, tasting of
nothing but chicken. So that’s quite easy to do. You will need a chicken – this is a
1.7 kilo bird. You will need some fat – this is actually schmaltz that I made,
which is rendered chicken fat. You could also use oil, olive oil or butter or
whatever you like. Some salt and pepper to season. Now, what I like to do is shove
an onion up its backside and I like to build a little bit of onion, celery and
carrot for the chicken to sit on. And, you know, as the juices come off the
chicken, it kind of makes a very nice stock for your gravy.
Right, food safety advice because I’ve got a lot of American fans now and
they’re very scared about stuff like this. Most chickens are little bombs of
bacteria – they’re full of salmonella and God knows what. So be careful with them
– don’t wash them. What you’re trying to avoid is cross-contamination of those
little bugs getting onto your chopping board or your Knife or your vegetables
or your hands or your eyes or whatever. Wash your hands after you’ve touched it –
wash any knife or chopping board or anything that’s touched raw chicken in
hot soapy water as soon as you can after you’ve actually dealt with the chicken.
OK, end of lecture. Now, get your oven preheating. This is a
convection oven so it’s 210 degrees Celsius or 230 if it isn’t. I’m going to
chop up the veg and whack ’em in the tray. I’ve got the onions in and their skin –
skin is good! And arrange the carrot and the celery in a single layer and, you
know, these are the ingredients of the French mirepoix which is the base of a
lot of classic French cooking because they go so well together they’re kind of
like European umami. So we’ll just set that aside. Now, the bacteria bomb – you just
want to oil it all over or grease it or lubricate it or whatever you want to
call it. And this will help you get a nice crispy and golden skin which is
what we want. OK, contamination alert! If I was now to grab a pinch of
salt from that bowl, I’d be in trouble I’d get so many bad comments and I
don’t like those. So I’m going to use a spoon… This is ok because it’s in a jar.
Just rub that in… try and get it nice and even. And the pepper… I only
discovered schmaltz about a year ago actually. And yeah I know, I didn’t
discover it it’s been well known in Germany and
amongst the Jewish community for like forever. But it’s it’s new to me and it’s
wonderful stuff. OK well half an onion up there. And that’s ready to go… Going to
wash me hands! So I’m going to pop the chicken on the veg and I’ve got some water
that’s just recently boiled and I’ll just pour in enough to cover the vegetables
and I’ll stick that in the oven for about an hour. Now, I’m not giving, you
know, you get a lot of recipes they say so much per pound to start with and then
so much per pound thereafter. That’s all tosh. The only thing we’re concerned about is the internal temperature of the chicken –
so when it reaches 65 to 70 degrees Celsius, it’s cooked. So that’s all you
need to know. And that could happen in an hour, maybe a bit longer depending on the
size of your bird. So in we go. Now I’m going to make the stuffing. Probably most people don’t realise how easy it is to make your own stuffing. Normally it comes out
of a box that says Paxo on it. So I’ve got 150 grams of breadcrumbs,
I’ve got an onion, I’ve got half a dozen sage leaves and a lot of butter –
not that much – but a generous amount of butter. If you haven’t got fresh sage you
can use about a tablespoon of dried. First thing to do is chop the onion
quite small and just saute it a bit. So, I’ve got some butter melting in the pan, just turn it down a little bit I’ve chopped the onions and I’m just going to pop them in, and just let those cook gently for about five minutes until
they’re just soft but not browned. I’m going to prep the sage leaves and what I do – stack them up, roll them up and then just take a little knife and slice them very finely. OK, these are looking done. So turn that off and pop those into a little bowl and I’ll stick that in the fridge to cool down. Next job – potatoes Right, I’ve got a pan of water coming to the boil on there, and I’ve got my spuds. I’ve got actually, you know, this size, four of those per
person is fine and in the winter I would usually peel potatoes but these are nice and clean However if they’ve got any eyes in them
or dodgy looking bits just cut them off So I’m just going to cut these in half
kind of diagonally so they’re about bite-sized and the diagonal cut just
makes them more interesting. I think. So chuck ’em in the pan and when it comes to the boil, put a lid on, turn it down to simmer and parboil them for about ten
minutes. I’ll just turn that down a bit. OK, now I’m going to make up the stuffing, so pop your breadcrumbs into a bowl and a pinch of salt and the cooled onions and the sage. Give that stir and then just pour on boiling water to about the level of the
breadcrumbs. Stir that again. And now we want a big lump of butter in there. Stir
that in, get it melted and just let that sit. The breadcrumbs will absorb the
moisture and it becomes wonderful! So for the roasties, I’ve got a roasting tin in
the oven now and I put some schmaltz in that as well because it’s my new thing.
Normally you would use pork dripping or goose fat or duck fat or oil or whatever
you’ve got. But I reckon schmaltz – schmaltz roast potatoes might be fun
– certainly should be tasty. Right the spuds have had their ten minutes, so what I’m going to do now is transfer them to this baking thing with the hot schmaltz in it. So just
drain off your spuds and then rough them up in a colander and that just gives
more surface area to get browned and crunchy and wonderful and golden. And just give those a stir, get them all fully coated in the fat. OK,
looking good, give them a good sprinkle of salt and
stick them in the oven and, y’know, they want like half an hour, 45 minutes till they’re golden and crunchy and you might want to turn them over now and again. Right, here’s our chicken – lovely and golden and bronzed just like me on the beach! That doesn’t often happen! Let’s check the temperature… yeah 71… 72… that’s well over, oh dear. I
confidently announce that this chicken is well and truly cooked! So what we’ll
do now is tent that in foil and let it rest for at least 15 minutes. And I
better get me stuffing in! Nope, sorry, that was wrong – I’ll just take the
chicken out of there and pop it on this warmed platter because we need to deal
with that for the gravy. And just cover that with the foil and leave it to rest.
Right, now the stuffing traditionally would go inside the bird, but that
doesn’t get done very often now because of cross-contamination and also y’know cooking times and that. So what I do is I put them in a muffin tin and
I just bake that. And that needs twenty to thirty minutes so I better get it in right now! OK, nearly there, just got to make up the
gravy. So I’ve got a pan on sort of medium heat. Got the dribbles from cooking the
chicken – a lot of chefs will say you just stir a bit of flour into the liquid that comes off the meat and – and that’s without adding water. I think that gives you, y’ know a tablespoon full of gravy – which really
isn’t enough – nowhere near enough so that’s why I add the water – I might even I might add some stock to that. And I’ve got some flour, I’m just
going to add that in there, sift that in there, and that will thicken
it. Yeah I’m going to add some more, I’m going to add some more stock but also
when we carve the chicken there’ll be more juice to add as well. So, vegetables you
might notice the old sous-vide has been going the whole time – I’ve got some
cauliflower florets, and broccoli and some carrots and they’ve been in there
for at least an hour at 84 degrees Celsius. What you do for your vegetables
is entirely your choice – steam them, boil them, whatever. Yeah I want more stock in there so I’ve got some wibbly-wobbly chicken stock, you know, what I make… And just stir that into that. Now let’s deal with mr. chicken. Apparently a lot of people think I look like Colonel Sanders – I
don’t know why. I do really and I made a video about it so I’ll link that somewhere. Right, chop him up – fork – big knife – so I like the leg… Mrs. KeefCooks – who’s just come out the
shower and won’t be making an appearance in this video, which is a shame, I know, I
know, you’d love to see that – but, um, she likes the breast… Come on, wiggle! Get off… there ya go. Right, that’s mine. Look at that… BEAUTIFUL! Just check me gravy… Ah, that’s delicious – I think I’ll just have
that! OK, enough cooking! Time for eats! Chicken dinner! Gravy! Bit of chicken… Works for me… bit of stuffing… Mmm hmm… perfecto! Bit of roast tattie… Yeah, fantastic!
Winner, winner, chicken dinner! And that’s that, I hope you enjoyed it. Now please do the usual – likes, shares, comments, subscriptions, donations, patronage. All
that good stuff – or just some of it And thank you for watching and see you next time!

81 thoughts on “British Roast Chicken – Sage and Onion Stuffing – Roast Potatoes @Chicken Recipes”

  1. Just try this, dont go tut tut, just try it….. roast a chicken at 90C (fan) for 90 minutes. Then 15 min at 230C to brown. Ain't no going back to dry tasteless 200C birds after that. Or try Hestons 4.5hrs at 60C version.

  2. It was a proper way to enjoy the last of the weekend with the family and be tortured with Brussels sprouts on your plate (and I like them now) followed with a nice piece of pie or rice pudding. 👍☺❤

  3. Well, now the pepper shaker and salt bowl are contaminated. Hope you cleaned them off, lol.

    That's a big chicken. I mean, for like a whole bird you'd buy at the store, that one is big.

  4. That is a very tasty looking chicken, with nicely prepared side dishes. Many people overlook food safety, but it's a crucial aspect in cooking. Congratulations on getting all of those new subscribers. Cheers!

  5. Nothing quite like a roast chicken. The only thing I and my family do different is poke some garlic cloves in places. Have you done a chicken stock video with the carcass on here? I tried making stock once and I think I let too much boil off because it turned into gravy.

  6. Love your video Keef.
    Found you through the YouTube suggested videos about an hour ago and i haven't stopped watching!

    Got a subscription from me!

  7. You have quite the opinion of Americans 😉 I do like your channel and the recipes. I love your Chicken Paprikash version and Hungarian Goulash. I grew up eating these!

  8. congratulations on the new subscribers! Roast chicken is one of my favourite dishes. Not that I eat it every other day, but it's that kind of a die hard fondness. Childhood memories, I suppose ☺

  9. If you want to roast potatoes with Schmalz try Bratkartoffeln, you fry parboiled skinless potatoes that were sliced in a pan with salt, pepper and smoked ham (the un cooked type) until the potatoes are crisp. This is a really easy but very tasty german recipe, that is perfekt for leftovers an is often served as breakfast or side dish.

  10. New subscriber here. My wife and I have a great time watching your videos. We love your personality, the vibe of your kitchen, your creativity and dedication to executing strong ideas, and, of course, the recipes. 🙂

    We'll be sure to pass your channel around to hopefully contribute to a level of exposure you really deserve to already have.

  11. Hello. How do I get rid of the sub titles? They cover up,too much of the vid. I do understand English and do not need these sub titles…….Ta

  12. This looks absolutely yummy Keef Cooks. I can't wait to try it. Also, First time to your website, It's fantastic and Im looking forward to trying your recipes. ❤️

  13. Haven't even started watching and I'm drooling already! Sage stuffing!!!! Yum!!!!

    <worried about bacteria, grabs drawer handle, jar…>
    I saw the edit jump cut, obviously you washed hands in between, it's just that it LOOKS like you contaminated half the kitchen. 😗

    Ooooo, that looks scrumptious!!

  14. when he mentioned the new subscribers i was shocked because im one of them and to be honest i wish i were a subscriber sooner keep it up 🙂

  15. Schmaltz is truly a wonderful thing. My grandmother's pie crust recipe is exact same as yours except she uses schmaltz instead of lard. Makes a wonderful yet unique crust.

  16. Why do i watch these between meals……….. crap, i'm hungry again. Nice one Keef. Cheers Moose. 🍗🍗🍗🍗

  17. I love how passionate you are about cooking. It makes your videos great, and it's kind of refreshing. Keep up the great videos 😊.

  18. I did enjoy it, thank you!

    I have to say that your chicken gravy leaves a bit to be desired from my point of view. I was raised in the American south, so there.

  19. Sounds amazing, but couldn't see much due to subtitles on the screen. Sorry not being an ass. Big fan though!

  20. That's the way to do it – keep it simple and you'll have time to make proper stuffing. I get amazed by mixes. The one that gets me is packets of dumpling mix. Good grief – all you need is flour and suet.

    I think people get too over-exercised by hygiene. Just keep your hands clean and heat kills off the rest. But then I had a proper childhood where I went out and played and got mucky, and it seems to have done a world of good for my immune system. I've had recent vaccinations which just haven't "taken" when they've been tested and the nurse told me that often happens with older people. (Come to think of it, I had my BCG at 13 and when there was a TB scare a few years later in the sixth form, the Heaf test showed that hadn't worked and they jabbed me again.) Kids need to get off their damn phones and have some FUN!

  21. Keef, everytime i watch your new uploaded video, your subscribers list seem to grow by 1000-2000 every few days or so. Keep up the cooking videos mate, and keep sharing your handy cooking tips.

    Viewer from Australia. 🙂

  22. good day sir,
    I adore all of your dishes but, I'd love to see more Arabic dishes as you've lived in Dubai once lol ..

    keep going star

  23. you put the onion in it's bum but aren't you supposed to put it in it's neck? :O i mean im vegetarian anyways so neither is great but that's not the point here, your channel is great :')

  24. Great videos mate, your overall production quality is really good. Surprised I haven't seen you before, subscribed 🙂

  25. Another great classic Keith. I've never heard of Schmaltz before but it looks good. "How to make Schmaltz" maybe an idea for an instructional video in the future. One thing though… from one Yorkshire bloke to another. Where's the Yorkshire Pudding!!?

  26. Keef my dutch friend is always going on about Krokets, have you made these things?

    PS: I made my first Gala Pie this week, and it was rubbish. I think the next one will be great though

  27. Hey keef I'm 14 and the first video I watched of yours was how to make British sausages I remember your old kitchen and I think you were in Spain at the time, I left your channel on,y to come back 3 years later to see how much you've grown and changed up your video style 😉 keep it up bud <3

  28. Thank you for the subtitles Keef. I watch with my partner who is deaf and he appreciates it! And congratulations on all the new peeps ~proud to be in before 10k

  29. your food looks amazingly good!newest subbie, I also have a cooking channel,let's help each other out!make more food videos please 🙂

  30. found your series looking for the Long egg thingy . Enjoying your Videos! I like to see Cooks who actually eat there own cooking! hardly ever see it on the T.V. so its good to see you enjoy your own food. Maybe its Cultural for me. I like to see others eat 🙂

  31. Dude. I have said this before. although i love your videos your knife skills are appalling. Sharpen your knives. kids watch your videos and they cant be watching you chop veg and spuds as you do, if you put yourself out there you have to expect to be copied. However your food looks though.

  32. I've planted out my first purple Sage plug plants yesterday, will be a while before I can try out your recipe :o) Thinking about Sage – what about Keef cooking Saltimbokka? I know it's not much to cook, but maybe combine it as a starter with something else awesome Italian by you?

  33. Schmalz with fried onion and apple crumbs in it, spread thinly on Pumpernickel bread – the most unhealthy snack and good to eat before a night on the beer. When I lived in Germany I was a string bean of a man, weird really, beacause 23 years of Cornwall gave me a spare tyre :o)

  34. This is how I cut the spuds for roasting, you get more surface area and sharp edges that go extra crispy, yum!

  35. As an American I can say we are a bit silly about our food paranoia. Some of the people who comment would probably freak out over the open air market I browsed in Italy. I don't think you'd do something that would intentionally make you or the Missus sick, and I think it helps me get over some of the inbuilt paranoia.

  36. Bread sauce and sausages are my essentials. For bread sauce fry 2 to 3 oz chopped onion in salted butter. When soft cover with water then add slice of bread crust and all, and add milk. Stir whilst simmering now and then till smooth. Add ground cloves a tiny pinch. Serve.

  37. Sunday dinner here we come.    I think its because its very British and Traditional for a sunday.   Na I don't like chicken skin yuk. Lol Bronzed Keef, do you get chips with Bronzed Keef. Your so funny. I'm sure Mrs Keef Cook appreciated the mention that she'd just got out the shower. lol

  38. Alternate title:
    "Come along and watch Keefie cook his dinner; sorry, none for you, go make your own" 😁
    Ah, you've gone and made me hungry again, Keef! I've got to learn not to watch before bed!

  39. Re: stuffing the chicken (gives flavour to meat) temperature issues, would removing stuffing before the end and cooking separately then probe stuffing as well for 165° be the answer? Thanks

  40. Very nice recipe. Thank you. I still put the stuffing IN the bird. Been doing this 50 years. BUT I soak the chicken in saltwater overnight before cooking. Takes the yuckies right out. Knock wood 50+ never been sick from naughty chickee buggies 😉 I love the idea of putting the chicken on a bed of veggies. Again, thank you for the recipe! Yours truly from the USA!

  41. I will definitely stop buying Paxo – now I see how easy it is to make the stuffing.
    One of my favorite meals.

  42. Judging from the size of that chicken, you and Mrs. Keef will be eating that chicken for the rest of the week.
    Otherwise, the dinner looks delicious. 🙂

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