Hey chef, I just made my first gravy ever for some pork chops. Just a simple roux with chx stock but it came out great. I can't wait to try out other things from this channel.
I dont mean to be off topic but does anyone know a trick to get back into an instagram account..? I was stupid lost my login password. I love any tricks you can give me
@Ira Manuel i really appreciate your reply. I got to the site through google and Im waiting for the hacking stuff now. Takes quite some time so I will get back to you later with my results.
I hate to disagree with you. He is a treasure here in Switzerland, and that is A nation. So he is a national treasure. For me. BTW I jumped when he said Larry, and then Bird.
John 6:40 “For my Father’s will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day.” ROMANS 10:9-11“If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame” ““Come to me, all you who are weary and burdened, and I will give you rest.” Matthew 11:28 NIV
I’ll never bake another whole chicken or turkey without spatchcocking ever again! I’ve hosted thanksgiving dinner for the past 5-6 years and for the first time this past thanksgiving, I spatchcocked the turkey and it was the most delicious, juicy turkey I’ve ever cooked! Even the breast was so moist. One bite and juices were flowing! Lol anyhoo, it’s a bit of work but so so worth it!
Thx for the tip - I have a turkey sitting in the freezer that I can't wait to try - yes, going to be alot more work but worth it in the end - stay safe - cheers from Canada
And if you carve and reassemble it beautifully on the platter in the kitchen, before service, no one's going to know you didn't slave over a hot oven since the crack of dawn, to cook it.
I dont know why but this is the first time I watched a how to spatchcock explanation and actually felt like I could do it myself. Thank you I can't wait to try this!
Made this tonight for dinner. It was so good! I used honey mustard instead of yellow since that's what I had. I'm not a huge fan of mustard so I didn't like pan sauce but the actual chicken was fantastic. I turned the broiler on at the end to crisp up the skin. My boyfriend likes mustard much more than me and said it was the best chicken he's ever had. Kudos Chef John
I appreciate how chef John never mentions anything about current events in the world ..no references to date this video. Just brings us pure entertainment. Whether watching this now or in ten years..you would never be able to guess (outside of the actual time stamp in the description) what was going on In world at the time of this video. But us watching in 2020..we know. And we appreciate you chef John
Did a half sauce recipe for a 20 ounce Game Hen. Spatchcocked but did not remove backbone. Cooked over Brussel Sprouts & Red Potato - all cut in half. The cooking juices ran down over them while cooking. So moist & flavored. My wife & I thank you Chef John for the great recipe that we will MAKE AGAIN.
I made this for dinner last night and my husband politely informed me that he is the John Heard of this bird. Needless to say there were no leftovers. This is very tasty.
OH. MY. GOODNESS! 😮 It's so good!!! And holy moly spatchcocking a chicken is so EASY! 🤯🥳 My chicken was huge so had to cook a tad longer but man, oh man! The chicken is so juicy! And that sauce. 😋 I'm making way more next time! It's soooo good!!!
I just made this for lunch. First time I've spatchcocked anything, and it worked a treat. I only had moutarde à l'ancienne, which is a bit too vinegary to be ideal, but it worked out all right - in fact, it was delicious, as juicy as you promised, and it'll stand re-heating tomorrow. Thank you, sir!
Last night, I made this but didn't make it. Instead of yellow I used dijon mustard, instead of honey I used molasses, and instead of an oven, I smoke-roasted it on my Weber 22.5" grill. I used the remaining marinade as a glaze and finishing sauce (after boiling it, of course), and it was freakin' delicious.
Oh my sweet goodness! I made this tonight for my family and it was SO GOOD! My kids and husband who are usually fussy ate it up and even went back for seconds! This definitely will end up in my cooking repertoire, so thank you Chef John!
Just done making and devouring this chicken. It was one of the juiciest I ever made. Thank you Chef John! The marinade was a bit too acidic for me, so I added half a cup of buttermilk and then some whole milk when turning it into a sauce. Went very well with a puree of potato and celery root.
Puvendran: At some point in the past, aluminum was implicated in Alzheimer's. I'm not entirely sure what the most recent research has shown, and there are other variables much more heavily implicated, and proven, including lifestyle and dietary habits. If it worries a cook, they can consider other cookware materials. Many famous cookware brands are aluminum, it cooks very reliably, a great heat conductor, along with other desirable qualities. The verdict is still out on aluminum, and there are other factors that have much more immediate and direct impact on your health. And there are lots of other material choices, if you're worried. Hope this helps! :)
ITA about eating the chicken skin. Yummiest part :) Plus I love my newly acquired poultry shears! Thanks for this and your play list of video chicken recipes. 🍗🐔🐔❣❣
OMG! Made this for dinner tonight and it was amazing. Costco had whole chickens for $3.95 -- perfect timing! Thank you Chef John for a perfect recipe and technique.
This recipe has been in my family ever since I was a child. One major difference though: we add curry powder to the marinade. It gives the chicken a beautiful golden-yellow hue that makes it look even more appetizing.
Excellent video, truly doing me a favor. Girlfriend just discovered sliced bread as she took the carcass, spatched, and cooked for us! CHEF, WE ARE BOTH 30... Im a bird hunting fool. You should have seen her enthusiasm after watching your video to take on a whole yardbird. I swear the day I come home and the birds butterflied I gotta give you credit.
I tried this recipe and it was amazing, the only thing I had to change was the vinegar that I used and I out the chicken on our traeger smoker. It came out sooooo good!
I learned the spatchcocked style of chicken when you posted the lemon soaked chicken ( maybe not the real name) ,but I have only cooked one chicken whole since then. My mom wanted a whole chicken, so I did. She liked the spatchcocked chickens now. She is a trained chef and she told me to keep on learning.
On PBS, Martha Stewart did a kitchen countertop grilled spatchcocked chicken that horrified me. She wrapped a regular red brick in aluminum foil... that's good. She weighted the raw chicken down with it on the grill... also good. But then.... I saw her turn over the chicken so the cooked side was now facing up, and she put the same raw contaminated side of the brick back down on the cooked side! I wrote to her about it. No response, of course. She had three other clean sides she could have used. Good lord, she usually tries to be so perfect!
Well I just made this, just with Dijon instead of yellow mustard... That was delicious! Highly recommend, the chicken was ridiculously juicy and tender and flavorful.
I will try this. I often spatchcock the chickens, but the honey/mustard marinade sounds delicious. It's almost midnight here in Germany, but after watching this I wish I had a chicken marinated and ready to put in the oven. Thanks for this!
@Bobert Wiltshire Generally, the whole chicken is cheaper per ounce than the parts. If you're going to be eating that much chicken anyway, may as well save the dollar or so.
Love this guy's recipes. We've been trying out a number of them over the last few weeks and are delighted with the results. We also really enjoy just watching his videos. He's so relatable too. Thanks 😍
Really looking forward to trying this out! Thanks fer the new techniques for getting the chicken cooked evenly and getting the sauce into all the yummy areas!
In each video of chef John cooking, I ALWAYS wait for the part where he tells us to make our own additions/ changes to the recipe: it goes something like this:" you are after all the ..... of your ...." . Those are amazing! 😄 I am after all, the lover of your videos😅
See it the same day it posts and I'm almost 40,000 views late. Why do we need the Food Network when we have Chef John? I paraphrase... "eat it off the platter like a savage." Brilliant.
Chef John, I look up to you. If it weren't for you beautiful presentations of amazing dishes, I wouldn't of been so inspired to make food myself. Thank you, Chef John.
Another great recipe, thanks! I did it right away and it was really tasty. But I was surprised to see you roasting at such a high temperature. I usually roast at 175 C/350 F, which I did , came out perfect.
Thank you CJ. I have been roasting a chicken a week for the last 4-5 months. This will be my next variation. And from mid-central Indiana, thank you for the Larry reference.
Chef Some information would be helpful. Maybe for your next live chat. 1. When do you use a silpat vs. parchment paper? 2. What determines the temperature you bake things at; why are some things 350 degrees vs. 425 degrees. 3. When do you use Baking soda vs. baking powder. Another live chat idea is a tour of your new herb garden. Will you continue to use only pots, or will you make a regular kitchen garden? Recipe ideas spaghetti squash is pretty bland. I would like a recipe (other than using it in place of spaghetti) with a lot of flavor. BTW had the ingredients for part of two recipes and combined them. the Tomato Tart (I used the crust of crescent rolls and used like puff pastry dough) and the Goat cheese tomato galette. It turned out great. You're the best and thank you for all the recipes. I love the Sunday chats.
I did this today using some chicken thighs for dinner and it was Perfect 👌😍 Very juicy, soft, and perfect roasted shiny golden skin!🥂🍾💖 Thank you so much for sharing this recipe 😊
NICE Spatchcock demo. I have used this technique with great success more than a few times (including with a turkey), but had clearly missed some "tricks of the trade." As usual, delicious looking creation. Gonna have to do it.........
I WAS JUST THINKING this morning how I wanted a new episode to come out, but maybe I was getting my hopes up. Maybe this show has a regular time flow that I haven't caught onto yet. I like watching random food wishes.
www.allrecipes.com/recipe/279544/honey-mustard-roast-chicken/
Hey chef, I just made my first gravy ever for some pork chops. Just a simple roux with chx stock but it came out great. I can't wait to try out other things from this channel.
Chef ! How do you manage to find such "white" chickens ?
I dont mean to be off topic but does anyone know a trick to get back into an instagram account..?
I was stupid lost my login password. I love any tricks you can give me
@Paul Harry instablaster =)
@Ira Manuel i really appreciate your reply. I got to the site through google and Im waiting for the hacking stuff now.
Takes quite some time so I will get back to you later with my results.
Quarantine got me looking for recipes five times a day.
facts 100%
That's better than looking at WNBA replays.
Only five?
@{// WTF! //}
That's the times I love getting a new recipe.
Being out of stuff makes me get creative.
Ada Soto right🤣
I just don't understand who these people are that dislike Chef John's videos? I just don't get it. He's an international treasure.
fatema hammoud: Some people hit the wrong button, but some just live to be negative.
Everyone has their haters. I guess that is just a part of life in our crazy world 🤷🏾♀️.
His vocal delivery isn't to everyone's taste. It can make it difficult to get into his content.
@@Belgand His voice is the best bit!
I hate to disagree with you. He is a treasure here in Switzerland, and that is A nation. So he is a national treasure. For me. BTW I jumped when he said Larry, and then Bird.
My husband wants to THANK YOU! He absolutely loved the chicken, thank you, Chef John, you rock!
Your band needs to be called ‘Chef John & the Accumulated Juices’
yes!
Duuuudddeee 😂😂
Gross
John 6:40 “For my Father’s will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day.” ROMANS 10:9-11“If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame”
““Come to me, all you who are weary and burdened, and I will give you rest.” Matthew 11:28 NIV
I love how he just owns it when he’s forgotten to do something or mess’s up 😂😂👍 so much more relatable
... or (he) messes* up ...
Hello from Little Rock, I just made this...THE VERY BEST Chicken I have EVER made. I highly recommend this recipe. You just can't go wrong. DELICIOUS!
I’ll never bake another whole chicken or turkey without spatchcocking ever again! I’ve hosted thanksgiving dinner for the past 5-6 years and for the first time this past thanksgiving, I spatchcocked the turkey and it was the most delicious, juicy turkey I’ve ever cooked! Even the breast was so moist. One bite and juices were flowing! Lol anyhoo, it’s a bit of work but so so worth it!
Thx for the tip - I have a turkey sitting in the freezer that I can't wait to try - yes, going to be alot more work but worth it in the end - stay safe - cheers from Canada
And if you carve and reassemble it beautifully on the platter in the kitchen, before service, no one's going to know you didn't slave
over a hot oven since the crack of dawn, to cook it.
I dont know why but this is the first time I watched a how to spatchcock explanation and actually felt like I could do it myself. Thank you I can't wait to try this!
You can totally do it! Then, when you see how easy it was, use it for a turkey and you'll look like a rock star. Good luck.
“The honey of our honeys choice” Smooth!
i made it and it tasted AMAAAZINGGG
Made this tonight for dinner. It was so good! I used honey mustard instead of yellow since that's what I had. I'm not a huge fan of mustard so I didn't like pan sauce but the actual chicken was fantastic. I turned the broiler on at the end to crisp up the skin. My boyfriend likes mustard much more than me and said it was the best chicken he's ever had. Kudos Chef John
"All we're really doing is a little bit of scissoring"
-Chef John
I came to the comments as soon as he said that and this was the first comment lol
🙋🏽♀️😂
Put THAT on a shirt, Chef John.
Aww yes a comment of Chief John what a good one too
.If I'm eating chicken, it's usually from a portuguese restaurant.
I appreciate how chef John never mentions anything about current events in the world ..no references to date this video. Just brings us pure entertainment. Whether watching this now or in ten years..you would never be able to guess (outside of the actual time stamp in the description) what was going on In world at the time of this video. But us watching in 2020..we know. And we appreciate you chef John
That's because, in Chef John's house, what's going on in the world is SPATCHCOCK!
Mike: exactly! :)
Did a half sauce recipe for a 20 ounce Game Hen. Spatchcocked but did not remove backbone. Cooked over Brussel Sprouts & Red Potato - all cut in half. The cooking juices ran down over them while cooking. So moist & flavored. My wife & I thank you Chef John for the great recipe that we will MAKE AGAIN.
I made this for dinner last night and my husband politely informed me that he is the John Heard of this bird. Needless to say there were no leftovers. This is very tasty.
Thank you for using such great camera angles Chef John! We would not have wanted this to be a spatchcock-blocked video.
Never have I ever failed at making something you've shown. All your recipes are delicious and somehow magically execute better then everything else.
"The Larry of your bird". ,🤣😂🤣😂
That's good
considering that Larry Bird prefers BURNT... not a big fan of Burnt.
@@TheStraycat74 oof lololololololololololoolololololol
he is definitely not a Trekkie
I don’t get this one! An American joke? I would love to know ☺️
@@benjaminhansson7355 It's a former NBA players which is now retired.
I made this on an off-set smoker, with maple. Cooked for about 2 hours at 225-275. Absolutely delicious!
OH. MY. GOODNESS! 😮 It's so good!!! And holy moly spatchcocking a chicken is so EASY! 🤯🥳
My chicken was huge so had to cook a tad longer but man, oh man! The chicken is so juicy! And that sauce. 😋 I'm making way more next time! It's soooo good!!!
"Smoked paprika, known as the bacon of spices" Honestly, yes
I just made this for lunch. First time I've spatchcocked anything, and it worked a treat. I only had moutarde à l'ancienne, which is a bit too vinegary to be ideal, but it worked out all right - in fact, it was delicious, as juicy as you promised, and it'll stand re-heating tomorrow.
Thank you, sir!
Last night, I made this but didn't make it. Instead of yellow I used dijon mustard, instead of honey I used molasses, and instead of an oven, I smoke-roasted it on my Weber 22.5" grill. I used the remaining marinade as a glaze and finishing sauce (after boiling it, of course), and it was freakin' delicious.
The best : Honey of our choice, or Honey of our Honey Choice !
😍
“Or eat it off the platter like a savage.” 🤣😂 That really does look amazing!
At least he used a fork with his knife, for YT. He wanted to manage his savage.
Savage is a bigoted term. So sad to hear a white man trashing brown people in a food video :(
@@cameronmcpherson6364 Face: lost
Oh my sweet goodness! I made this tonight for my family and it was SO GOOD! My kids and husband who are usually fussy ate it up and even went back for seconds! This definitely will end up in my cooking repertoire, so thank you Chef John!
"The Larry of your Bird" the dude excels himself...
Just done making and devouring this chicken. It was one of the juiciest I ever made. Thank you Chef John!
The marinade was a bit too acidic for me, so I added half a cup of buttermilk and then some whole milk when turning it into a sauce. Went very well with a puree of potato and celery root.
I never cook in aluminum anymore. I use an enameled roasting pan with a lid. It's pretty versatile and easy to clean. The lid is a lifesaver
Puvendran: At some point in the past, aluminum was implicated in Alzheimer's. I'm not entirely sure what the most recent research has shown, and there are other variables much more heavily implicated, and proven, including lifestyle and dietary habits. If it worries a cook, they can consider other cookware materials. Many famous cookware brands are aluminum, it cooks very reliably, a great heat conductor, along with other desirable qualities. The verdict is still out on aluminum, and there are other factors that have much more immediate and direct impact on your health. And there are lots of other material choices, if you're worried. Hope this helps! :)
Lookin' good! Can't wait to be the Larry of my bird. No "fowling out" with a beautiful quarantine spatchcock recipe... :)
Tried this one on Sunday. This chicken is going into the regular rotation and the no more bottled honey mustard - this one is fab!
ITA about eating the chicken skin. Yummiest part :)
Plus I love my newly acquired poultry shears!
Thanks for this and your play list of video chicken recipes. 🍗🐔🐔❣❣
*I been with Chief John since day one and still make Ramon*
@Daniel C don't start that I'm really not going to be nice with that
@Daniel C I am not going to change it anyway so what a good way to waste your time
@@-TheDarkestNight- Ramen
Ramyeon.
Lucky Ramon!!!
OMG! Made this for dinner tonight and it was amazing. Costco had whole chickens for $3.95 -- perfect timing! Thank you Chef John for a perfect recipe and technique.
Love to use that technique with the whole chicken, makes an even cooked bird. Excellent ingredients in that marinade / sauce. Great video chef John.
"and as you can see a very experienced bowl..." TFFW, Chef.
Got this bird spatchcocked and marinating in the fridge, can't wait! With the world on lock-down good food is a treasure!
A new recipe from Chef John
Today is a good day!
You are after all, the Charles Dickens of your Honey Mustard Roast Chickens!
Coooked this for dinner tonight. It was a big succès really good. BTW I did half Dijon half ballpark mustard. Thanks chef John.
Perfect recipe for quarantine! Thank you for your uniwue techniques, Chef John! ❤️
That’s probably the most beautiful aesthetically pleasing roasted chicken I’ve ever seen 🤤 I hope I have everything I need in my quarantine cupboard 🙏
This recipe has been in my family ever since I was a child. One major difference though: we add curry powder to the marinade. It gives the chicken a beautiful golden-yellow hue that makes it look even more appetizing.
Excellent video, truly doing me a favor. Girlfriend just discovered sliced bread as she took the carcass, spatched, and cooked for us! CHEF, WE ARE BOTH 30... Im a bird hunting fool. You should have seen her enthusiasm after watching your video to take on a whole yardbird. I swear the day I come home and the birds butterflied I gotta give you credit.
I don't even need to see this video. Just knowing you've made it soothes my soul. Thank you! (Now I'll watch!)
I tried this recipe and it was amazing, the only thing I had to change was the vinegar that I used and I out the chicken on our traeger smoker. It came out sooooo good!
just did this and it turned out wonderful!! thank you so much Chef John!!!!
I learned the spatchcocked style of chicken when you posted the lemon soaked chicken ( maybe not the real name) ,but I have only cooked one chicken whole since then. My mom wanted a whole chicken, so I did. She liked the spatchcocked chickens now. She is a trained chef and she told me to keep on learning.
On PBS, Martha Stewart did a kitchen countertop grilled spatchcocked chicken that horrified me. She wrapped a regular red brick in aluminum foil... that's good. She weighted the raw chicken down with it on the grill... also good. But then.... I saw her turn over the chicken so the cooked side was now facing up, and she put the same raw contaminated side of the brick back down on the cooked side! I wrote to her about it. No response, of course. She had three other clean sides she could have used. Good lord, she usually tries to be so perfect!
I love all the puns and dad jockes. Reminds me a a chef I worked with years ago. Keep it up.
I made this chicken recipe today! I can’t thank you enough Chef John! It is Divine!!!
Well I just made this, just with Dijon instead of yellow mustard... That was delicious! Highly recommend, the chicken was ridiculously juicy and tender and flavorful.
Another must try. Funny thing is I'm making your chicken, peppers and sausage dish tonight. Yum! Love your channel.
the way you cook changed my life. ty.
I will try this. I often spatchcock the chickens, but the honey/mustard marinade sounds delicious. It's almost midnight here in Germany, but after watching this I wish I had a chicken marinated and ready to put in the oven. Thanks for this!
Advantages of spatchcocking:
1. Cooks faster
2. Cooks more evenly
3. Breast really is as juicy as the dark meat
4. Easier to carve
5. Looks cool
bag3lmonst3r: Good to know.
@Bobert Wiltshire Generally, the whole chicken is cheaper per ounce than the parts. If you're going to be eating that much chicken anyway, may as well save the dollar or so.
Love this guy's recipes. We've been trying out a number of them over the last few weeks and are delighted with the results. We also really enjoy just watching his videos. He's so relatable too. Thanks 😍
After all, you are the Alfred Hitchcock of how you spatchcock your chicken.
Dwayne Wladyka maybe your “bird” ie Alfred Hitchcock’s The Birds
Most people don't know that after filming those birds, they were euthanized. They wouldn't be able to get away with that now.
Remove the your chicken part and that is something chef John would sau
“I mean, you are, after all, the Larry of your bird.”
Best “after all” line yet
We made this tonight. Quite possibly best chicken ever. The sauce is to die for!!!
Really looking forward to trying this out! Thanks fer the new techniques for getting the chicken cooked evenly and getting the sauce into all the yummy areas!
Since you did the cuts in the bowl you also pushed the honey mustard into the chicken, you beautiful genius!
Just prepared it and served it on the sunny balcony! Thanks Chef John for making our day!
In each video of chef John cooking, I ALWAYS wait for the part where he tells us to make our own additions/ changes to the recipe: it goes something like this:" you are after all the ..... of your ...." . Those are amazing! 😄
I am after all, the lover of your videos😅
See it the same day it posts and I'm almost 40,000 views late. Why do we need the Food Network when we have Chef John? I paraphrase... "eat it off the platter like a savage." Brilliant.
Maybe call it Poulet au Sauvage?
I made this tonight and man oh man is it good. VERY juicy. Thank your a great recipe!!
Chef John, I look up to you. If it weren't for you beautiful presentations of amazing dishes, I wouldn't of been so inspired to make food myself. Thank you, Chef John.
Made it for my family. They loved it. Thanks so much for making quartantine a bite easier.
I’ve made this several times. Everyone loves it! 👍🏻😋
what a simple, clean and I'm quite sure flavor packed recipe. Wonderful I'm going to do this over the weekend. Stay Happy and Safe Everyone!
Another great recipe, thanks! I did it right away and it was really tasty. But I was surprised to see you roasting at such a high temperature. I usually roast at 175 C/350 F, which I did , came out perfect.
I’m so excited about this! YUMMY 😋 THIS LOOKS AMAZING 🎉 Thank you so much and thankful you are staying safe. 🙏
Thank you CJ. I have been roasting a chicken a week for the last 4-5 months. This will be my next variation. And from mid-central Indiana, thank you for the Larry reference.
Just tried this recipe tonight, some of the best chicken ever!
honey, mustard, roast and chicken.... all my favourite things all together ! Yay !
I'm new around these parts. Lovin' it! Always watch when I'm hungry though, torture!
Chef Some information would be helpful. Maybe for your next live chat. 1. When do you use a silpat vs. parchment paper? 2. What determines the temperature you bake things at; why are some things 350 degrees vs. 425 degrees. 3. When do you use Baking soda vs. baking powder. Another live chat idea is a tour of your new herb garden. Will you continue to use only pots, or will you make a regular kitchen garden? Recipe ideas spaghetti squash is pretty bland. I would like a recipe (other than using it in place of spaghetti) with a lot of flavor. BTW had the ingredients for part of two recipes and combined them. the Tomato Tart (I used the crust of crescent rolls and used like puff pastry dough) and the Goat cheese tomato galette. It turned out great. You're the best and thank you for all the recipes. I love the Sunday chats.
This is probably my favourite ever Chef John recipe. Thanks!!!
.
Chef John.......you are the Da Vinci of the kitchen.
That bird is a work of art.
I've been a vegetarian for years. This recipe nearly made me reconsider my choices.
I did this today using some chicken thighs for dinner and it was Perfect 👌😍
Very juicy, soft, and perfect roasted shiny golden skin!🥂🍾💖
Thank you so much for sharing this recipe 😊
NICE Spatchcock demo. I have used this technique with great success more than a few times (including with a turkey), but had clearly missed some "tricks of the trade." As usual, delicious looking creation. Gonna have to do it.........
This channel is so wholesome omg.
Thanks Chef. Your hard work is really making a difference. We love your food but we love your voice and sense of humor even more.
The light was perfect! Thanks
Made it and loved it, thank you, I will be spatchcocking from now on!
I love watching your videos! Could you do a receipe or two with harissa?
"Eat it out of the platter like a savage." YES!!! Love Chef John.
Marinating in the fridge! Thanks Chef John!
Made this earlier in the weekend, but with Portuguese spices. Always delicious.
Bennie Rheeder: What are those spices? I love Portuguese roast chicken!
beautifully simple instruction. well done Chef!
Did this today for dinner - tastiest chicken ever!
Hi John. I just tried this recipe. WOW. Thanks I really enjoy your videos and your style is first class.
Yumm!! Perfect! Love honey mustard & I have a chicken waitin to be used, def tryin this out😀
Warrior Son lmao you perv this is a cooking show
Lovely!
Food Wishes and Chef John are in my top 10 youtube channels! Would absolutely love to see a Feta Cheese and Olive Bread Recipe.
I WAS JUST THINKING this morning how I wanted a new episode to come out, but maybe I was getting my hopes up. Maybe this show has a regular time flow that I haven't caught onto yet. I like watching random food wishes.
I was thinking i wanted to try spatchcocking a chicken this weekend. How convenient you posted this today!
Thank you so much. Definitely making this for family dinner this week while we're all locked inside here in Norway
Thank you chef John. It would be nice for more ideas for veggie side dishes would be greatly appreciated.