Q: Aren't red potatoes bad for mash? Don't they set up like library paste when they cool? A: Yes, if you only use red. But the mixture of the two types of starches you get by adding in a Russet (or any floury potato) fixes that problem. I like the red skins. Yukon potatoes are nice too, but where I live you can only buy those in giant bags. Q: What was the brown thing in the frozen peas? A: A little piece of stem. Not unusual. I took it out. Q: Why frozen peas? A: Good fresh peas are really hard to come by. They start losing their sweetness the second you pick them. I speak from experience; I used to grow them. The few times I've gotten fresh peas at the farmer's market, they've been starchy by the time I could eat them. Frozen peas are the greatest frozen vegetable. The farmers/processors are able to pick and freeze them at their peak of sweetness, and the flash freezing process they use really preserves the texture. The times in my life when I've had perfect fresh peas have been moments of divine inspiration, but they've also been few and far between. Q: Can you be more specific about why you didn't like the breast-side-down method? A: 1) It didn't cook the dark meat as much as I want, though it did a better job than standard roasting; 2) There wasn't nearly as much good fond, so the gravy was pale and bland; 3) The breast didn't have time to brown as much as I wanted; 4) It was kinda hard to know when to flip it, and the flip was kinda physically tricky. The breast stuck to the pan and the skin tore. Q: Why didn't you make Yorkshire pud? A: I'm willing to be proven wrong, mate, but I've eaten many yorkies in the U.K. and in my own kitchen, and I think they're overrated. I think the gravy is a higher use for that fat. But you do you! Q: Why did you let that lemon seed just drop into the gravy? A: Because I'm not fussy. Unless it's for a dessert or something, I never worry about catching the seeds. They haven't bothered me yet. But you do you. Q: I saw some pink flesh in your leg quarters. Are they undercooked? A: No, they're cooked to smithereens, which is how I like my dark meat. The flesh right around the hip joint will pretty much always be pink, even if you cook it to a really high temp, as I did. This is one of many reasons why color is an imperfect gauge of temperature in meat. Q: Why is your gravy pale? A: I wouldn't call it pale; I'd call it blonde, which is how I usually like poultry gravy. You could make yours more brown by cooking the roux for longer. Personally, I really dislike the flavor of brown roux. In the U.K., they're also fond of using additives to brown their gravy, such as a liquid caramel coloring they call "gravy browning." You could also use that, I guess! END NOTE: I really want to thank everyone for being so positive and supportive about my first sponsorship! Skillshare is a great company, they've been great to work with, and you'd be doing me and yourself a favor if you clicked on the link up top and got your two-month trial. I also want to thank my agent, Colin West, who is out there making a lot of things happen for me with his bad-ass Scottish accent. I put a lot of time and effort into these videos, and it's great to have my labors rewarded via good ol' fashioned commerce. As a long-time journalist, that's a very unusual experience for me!
Adam Ragusea no you wrong Par boil peeled potatoes Drain shake the saucepan to make the edges like flaky put oil in the oven at 200•c put the potatoes in the baste using the oil leave until crispy af
@@cathl4953 when you make roux, you can smell the flour cooking. after a minute or two it'll start putting off a smell that reminds lots of people of roasted nuts. if you don't do that, the gravy might have a bit of a yucky raw flour taste, but it's not a huge deal, imho.
@@linoodle9042 I'm just saying i've watched a lot of youtubers fall hard into the trap. Before we know it they are plugging their amazon affiliate links, making all their videos at 10:02 to hit the sweet spot and deviating from their original content. IE: see Wranglerstar
Adam I had a dinner party last night, and this dish was so highly regarded that a food critic friend told me that this chicken was better than a restaurant with 2 Michelin stars. And I agree. Literally the best chicken and gravy I've ever eaten by a wide margin. I also made your creme brulee, which also was met with praise! 10/10 recipe!!! Thank you and keep up the stellar work!
Bruh, if a journalism professor turned UA-camr is outdoing a Michellin star restaurant without even trying.... that's kind of sad, like that restaurant shouldn't be easy to top. lol
@@ThyCorruptor fair enough I guess, but most people do have similar enough tastes to where chefs and massive companies can market their food to the hump of the bell curve.
I made this with minor adjustments: 1. I added smoked paprika and thyme to the chicken. 2. I used vegan butter and cashew milk for the potatoes as I'm allergic to dairy. 3. I mixed in sweet corn with the peas because I didn't have enough peas. Everything turned out great! Thank you for the recipe!
Cashier: More wine again? Adam: Yeah I put it in my chicken pot pie crust, gravy, and Bolognese sauce Cashier: right.... *Calls child protection services*
Lewis Menelaws I really love watching his videos but I cry every time he uses Whine because then I can’t try the recipe myself because drinking alcohol/whine/beer is a sin in my religion. 😭😭😭😭
I just *love*, *absolutely love*, how Adam's channel is going so well that he won't even see this comment buried among all the others. And every video has new ideas. And I love that he clearly takes reducing clean up seriously. I cook for kids like him; time washing a cutting board is time I'm not with my kids.
I love how he encourages experimenting so much! My mom used to do that too. She'd take a traditional recipe and refine it until it was perfectly delicious and easy to make.
don’t talk to me unless you stan twice nah when you edit a comment with a heart it undoes the heart. So for example you couldn’t edit the comment to say something offensive and make the UA-camr look bad.
Everyone. This man is not joking!!!!! The last 4 times I've cooked roast chicken I've done it his way and EVERY SINGLE TIME the chicken was brilliantly cooked (IMO). Crispy skin, thoroughly cooked and juicy inside, super tender dark meat...it was SO good. And all done in a cast iron pan with olive oil, salt&pepper, and a little lemon inside. 10/10 recommend. Thank you Adam!
Cast iron! I used a really big pan because it was the only one I had that was stove and oven safe, but it was so big that I didn’t get very much fond. I’ll have to try with cast iron
Adam what you've made here is AMAZING!! My wife is constantly asking me to help her out and take over for dinner once in a while. After seeing this video, I was inspired to try it and you know what??! Everything was kickass and amazing. We all agreed that the chicken and gravy were the best we ever had!!! Thanks a million!
@@Lostadvent New York Pizza was what really started it I think. I've watched it so many times and it's still in my recommendations for 50% of my videos
Yes I also like to hear him speak, he does that well too, and has nice hair. Just saying because of the rant I just posted about getting a journalism degree.
I just made this recipe for the 3rd time, it came out great. I used a little bit of milk in addition to some stock and white wine for the gravy and it was good.
2:27 “Theni cut them into little bigger pieces because they cook faster”. I don’t come for the recipes, I come for shit like this. Already had a recipe in mind with all my ingredients, but damn, that’s gonna make it so much better.
I just found your channel a week ago, I've binged all your videos and have been incorporating your recipes into my daily life... I love the basic family recipes, I love the scientific experimentation that makes me feel like I'm doing whatever the best way I can. Please, make more!
Made this last night! One of the best roast chickens my family has ever made and none of the lemon gravy went untouched. A truly simple and great method for the chicken.
First of all, I would like to say that your videos are the most addicting and entertaining cooking videos on UA-cam period. They are so well edited, educational, and so home-y if that makes any sense. Second of all I wanted to ask if it would be a good idea to make a garlic seasoning butter and rub it all over the chicken before it bakes? The only problems I see with that is that it might burn easily. Thanks!!!
I'm going to give you the best compliment I think I can give a UA-cam cooking channel. I've fed this meal to my family and friends twice in one month because how easy concise and delicious it is. Even though it was twice in the same month they were just as impressed with the food the second time they ate it. Chicken tacos used to be my go to meal to please a group and people loved them but this is just too damn good. Thank you.
@@thebinarysquad5962 theres a part where the skin ends at the bottom of the breast. Reach in with a hand holding salt, pepper and oil and rub it around
Adam, I LIKE that you cook slowly. I've only recently started watching your videos. As much as I love many other "foodtubers," you show cooking in a way that's not only delicious but approachable for home cooks. Not a ton of special ingredients that I'll only use once and leave to in the back of the pantry nor techniques that aren't easy to accomplish. I really enjoy watching others' ideas on how they "elevate" dishes, but in my kitchen at the end of the day, I want something easy and approachable where I don't feel like I have to rush. Thanks for sharing your recipes with us!
I made this last night -- it was so quick and easy to do. The real star of the show are those potatoes. Oh my god. Heavenly. Fantastic recipe, Adam! To anyone reading this, trust me; make this for dinner tonight.
I made this chicken tonight again (3 times so far) - and it is, bar none, the best best best way to simply roast a chicken. If you just follow Adam's directions you'll end up with a moist, tender, perfectly-cooked 3-4 pound chicken and yummy gravy! Whatever you serve with it, your chicken will be delicious. Since there are only two of us, I end up with enough leftovers (meat, gravy and the bony carcass) to make a simple "pot pie" with a biscuit top "crust". This recipe is absolute pure gold.
Adam, I recently tried this roast chicken recipe, and I was skeptical at first; I thought that the meat would be bland because there’s no brine. I’m happy to say I was wrong - it came out perfectly! Juicy, tender, and insanely flavorful and delicious. Thank you for this recipe - my family and I are certain to make it again!
Top tip: never watch this as your last video before you go to bed. Reminded me of an amazing roast chicken I had at a fine dining restaurant on Sunday evening.
It doesn't taste the same in the end. You take the effort to fortify and make the dishes a WHOLE lot better. Being slow means even more time to improve the dish while your cooking. You are probably one of the best home chefs I've seen. Keep up the good work sir.
As a lover of Yorkshire puddings, I would agree they aren't great with roast chicken! With roast beef and a bit of horseradish on the other hand - a delicious well balanced flavour (in my opinion!)
Appreciate the feedback. For now, I need both revenue streams to make this worth my while, but at my current growth rate, I might be able to choose one or the other soon, so keep clicking and tell your friends!
I seasoned with garlic powder with the salt and pepper and it didn't burn. Though I roasted at 400 for the entire cooking time. The fond you get from cooking with this method is insane. Best gravy I've made.
As a Brit with a father obsessed with roasts; Roast chicken is soooooo good with proper roast potatoes. If you make em right, you should get this soft fluffy mash like centre and a gorgeous hot crispy salty exterior which goes fantastically with flavourful, tender chicken.
It's amazing to see Adam progress into the cook he is today. He sounded a little insecure and unsure of himself here, over explaining some things. But now he's so confident in his cooking style it's awesome
Just made the Chicken and the Mashed Potatoes from this for a family dinner. Paired it with Green Beans and Glazed Carrots. The chicken came out absolutely divine. The entire meal was a huge success.
As someone who has always been picky about vegetables, a meal like this is a life saver because I can have my healthy green vegetables just taste like potatoes and meat. Such a good life hack for picky eaters.
I just want to comment that i love the pragmatic ways you cook. Even long before i saw your videos, i did cook in the same way and always thought i did something wrong, because everybody else did it different. After watching your videos, i got reaffirmed that i can try whatever i want, as long as it taste good to me. I don't want to impress people, i want to make good food for myself. Greetings from germany. I recommend you to all my friends that want to learn cooking. I got so many good tips from you, and it aligns perfectly with my style of cooking. No need to be snobish about anything, you just do what is the most efficent. Like me buying tons of meat of the store, freezing it, and then putting the frozen meat in a pan. It literaly taste amazing, but if you told snobs about it, they would say its worse because frozen. But they couldn't tell the difference in a blind study.
A great tip for keeping chicken/turkey warm is to wrap them in tinfoil right out of the oven and cover with some towels. The birds will cool down slowly as you make the gravy, potatoes and vegies. Jut have to make sure you open up the foil a couple time to pour in the juice from the bird like Adam did here.
I roasted a chicken tonight using this method. It was incredibly simple and your directions are so easy to follow. The chicken was perfectly done, very juicy and flavorful and the gravy was so, so good! I'll never roast chicken any other way and my DH asked if we could have this a little more often.
Doesnt he remind us of a real teacher, he teaches us basics like how he makes the roasted chicken with afew videos previously and afterwards applies all the things weve learned into this video like a final test but fun, just me? Ok 😂
im from wales uk and i can tell you that what you did there is basically the exact same as my nan used to do, thanks for a real traditional dinner. she used to chop swede into small dice and boil them with the spuds then mash as normal
At home, haven't eaten in 28 hours but I can't wait to try this recipe on pay day. I'm normally a baker, so this taught me a lot about cooking potatoes and chicken.
I like to stuff my chicken with a diced up apple. Keeps the bird super moist and the gravy is just insane. Also the apple is really good to eat by itself. Then the next day I make a chicken salad sandwich with the roasted apple its to die for.
Q: Aren't red potatoes bad for mash? Don't they set up like library paste when they cool?
A: Yes, if you only use red. But the mixture of the two types of starches you get by adding in a Russet (or any floury potato) fixes that problem. I like the red skins. Yukon potatoes are nice too, but where I live you can only buy those in giant bags.
Q: What was the brown thing in the frozen peas?
A: A little piece of stem. Not unusual. I took it out.
Q: Why frozen peas?
A: Good fresh peas are really hard to come by. They start losing their sweetness the second you pick them. I speak from experience; I used to grow them. The few times I've gotten fresh peas at the farmer's market, they've been starchy by the time I could eat them. Frozen peas are the greatest frozen vegetable. The farmers/processors are able to pick and freeze them at their peak of sweetness, and the flash freezing process they use really preserves the texture. The times in my life when I've had perfect fresh peas have been moments of divine inspiration, but they've also been few and far between.
Q: Can you be more specific about why you didn't like the breast-side-down method?
A: 1) It didn't cook the dark meat as much as I want, though it did a better job than standard roasting; 2) There wasn't nearly as much good fond, so the gravy was pale and bland; 3) The breast didn't have time to brown as much as I wanted; 4) It was kinda hard to know when to flip it, and the flip was kinda physically tricky. The breast stuck to the pan and the skin tore.
Q: Why didn't you make Yorkshire pud?
A: I'm willing to be proven wrong, mate, but I've eaten many yorkies in the U.K. and in my own kitchen, and I think they're overrated. I think the gravy is a higher use for that fat. But you do you!
Q: Why did you let that lemon seed just drop into the gravy?
A: Because I'm not fussy. Unless it's for a dessert or something, I never worry about catching the seeds. They haven't bothered me yet. But you do you.
Q: I saw some pink flesh in your leg quarters. Are they undercooked?
A: No, they're cooked to smithereens, which is how I like my dark meat. The flesh right around the hip joint will pretty much always be pink, even if you cook it to a really high temp, as I did. This is one of many reasons why color is an imperfect gauge of temperature in meat.
Q: Why is your gravy pale?
A: I wouldn't call it pale; I'd call it blonde, which is how I usually like poultry gravy. You could make yours more brown by cooking the roux for longer. Personally, I really dislike the flavor of brown roux. In the U.K., they're also fond of using additives to brown their gravy, such as a liquid caramel coloring they call "gravy browning." You could also use that, I guess!
END NOTE: I really want to thank everyone for being so positive and supportive about my first sponsorship! Skillshare is a great company, they've been great to work with, and you'd be doing me and yourself a favor if you clicked on the link up top and got your two-month trial. I also want to thank my agent, Colin West, who is out there making a lot of things happen for me with his bad-ass Scottish accent. I put a lot of time and effort into these videos, and it's great to have my labors rewarded via good ol' fashioned commerce. As a long-time journalist, that's a very unusual experience for me!
Adam Ragusea no you wrong
Par boil peeled potatoes
Drain shake the saucepan to make the edges like flaky put oil in the oven at 200•c put the potatoes in the baste using the oil leave until crispy af
Joe Smith no
4:37 what do you mean exactly by the flour going nutty?
@@joedooley5634 roasted potatoes are great too! but mash is easier, and better with the gravy, I think.
@@cathl4953 when you make roux, you can smell the flour cooking. after a minute or two it'll start putting off a smell that reminds lots of people of roasted nuts. if you don't do that, the gravy might have a bit of a yucky raw flour taste, but it's not a huge deal, imho.
"...though that's not gonna stop me from also putting in a bunch of butter too." My man.
Dude love your channel
How tf you not verified
⁰
@@DanielLee-cb1dp I don’t know if it’s true but I heard somewhere that there’s an option to remove your verification check.
In the words of Tasty “more butter more better”
Adam's channel is what every UA-camr should strive for, concise and quick but with enough information that you you don't get confused.
Keep it up!
Yes and no clickbait!
Also, white wine.
Also vinegar leg is on *THE RIGHT*
Also, skillshare sponsor
UA-cam Algorithm favors videos that are longer because they render extra ad time. This is why in the last year all videos have gone to 10+ minutes.
yo grats on the sponsor adam, well deserved my man
Yeah just dont sell out too fast and too hard. Focus on growing your subs for awhile first so you gain some loyalty.
@@untitledsn41 wouldnt really worry about that. Having ads is not selling out.
@@linoodle9042 I'm just saying i've watched a lot of youtubers fall hard into the trap. Before we know it they are plugging their amazon affiliate links, making all their videos at 10:02 to hit the sweet spot and deviating from their original content. IE: see Wranglerstar
Adam I had a dinner party last night, and this dish was so highly regarded that a food critic friend told me that this chicken was better than a restaurant with 2 Michelin stars. And I agree. Literally the best chicken and gravy I've ever eaten by a wide margin. I also made your creme brulee, which also was met with praise! 10/10 recipe!!! Thank you and keep up the stellar work!
Idk why i read "which also met me with praise" as "which almost got me wet" but hey
@@monke980 sinonyms tbh
Bruh, if a journalism professor turned UA-camr is outdoing a Michellin star restaurant without even trying.... that's kind of sad, like that restaurant shouldn't be easy to top. lol
@@UBvtuber The whole Michellin star system is stupid anyways. Taste is really subjective and different for everyones mouth.
@@ThyCorruptor fair enough I guess, but most people do have similar enough tastes to where chefs and massive companies can market their food to the hump of the bell curve.
I made this with minor adjustments:
1. I added smoked paprika and thyme to the chicken.
2. I used vegan butter and cashew milk for the potatoes as I'm allergic to dairy.
3. I mixed in sweet corn with the peas because I didn't have enough peas.
Everything turned out great! Thank you for the recipe!
Nice!
"How to make white wine"
Adam: *Firstly we need some white wine*
"Now i like to soak my wine in white wine, it enhances the flavor of the wine while also giving it more color"
“Usually you would add water but I like white wine for some sweetness in the wine”
Dr.Dow77
Your comment shouldn’t be a reply to this reply
I used the white wine to make the white wine
"now, we're going to pour a bit of white wine in our white wine. Now this really makes our white wine AMAZING."
Adam looking like a chronic alcoholic at the grocery store when he buys 12 bottles of white wine a week
Alexis Chavez what?
Pranav Puranam I know
Cashier: More wine again?
Adam: Yeah I put it in my chicken pot pie crust, gravy, and Bolognese sauce
Cashier: right....
*Calls child protection services*
@@James-cb7nb proceeds to chicken bouillon aisle
@@alexischavez6137 I actually got chicken bouillon cause it's cheaper than buying chicken stock containers
I did this recipe but I seasoned my pan instead of my chicken.
I season my farmer instead the process machines
Snifey I seasoned my farm animals instead of my farmer.
@@joharjowhar2644 joke on you I season my farmer mother instead of the farmer
And this is how UA-cam brings us together. Seasoning by seasoning
I season the egg not the chicken
8:04 this man is SO EXCITED for roast chicken dinner I relate on a personal and spiritual level
yaaaahhhs
Real shit
8:03
Peas, Mashed Potatoes, Chicken, Gravy.
Long ago, the four nations lived together in harmony.
...and they still do.
THE END
BUT IT ALL CHANGED WHEN THE WHITE WINE ATTACKED
Peas kinda suck
@@snake8999 You kinda suck
Rapid
Facts though
Me: "Wow, half way done this video and I see no mention of white wi...."
Adam: 4:41
Well it surely wouldn’t be an Adam Ragusea video without it.
You must have jinxed it
White wine to Adam is what cayenne is to Chef John
I LiKe tHe ChUnKs
Lewis Menelaws I really love watching his videos but I cry every time he uses Whine because then I can’t try the recipe myself because drinking alcohol/whine/beer is a sin in my religion. 😭😭😭😭
I just *love*, *absolutely love*, how Adam's channel is going so well that he won't even see this comment buried among all the others. And every video has new ideas. And I love that he clearly takes reducing clean up seriously. I cook for kids like him; time washing a cutting board is time I'm not with my kids.
He saw it.
@@ael6360 thanks for telling him a year later
@@ummeatiachowdhury5623 lol
he saw it
He saw it
Fun fact: you've watched this like 10 times
And never made it...
true
Yes
Only 10???
... Maybe.
I love how straight forward Adam is with his videos! No beating around the bush, no bla bla bla! Awesome content!
“How to Make Perfect Pancakes”
Adam: “First, I like to add some white wine to the batter; it’s unconventional, but it tastes great”
Greyroad I can imagine him doing that
@@charlie_mario6292 *imagine
Jun Ruiz thanks
@@charlie_mario6292 no prob homie
We're gonna season the pan
“How much butter would you like?”
Adam- “yes”
jabamango JR. that’s also “a fisherman’s life” channel lol
And white wine
*white wine
Haha that’s funny
jabamango JR.
Normie.
Adam: makes wonderful content
Skillshare: i'm about to sponsor this whole mans career
EDIT: holy mother of god the likes....
Dat profile pic has got the cool shoe shine
For real, just started watching in the last month or so. This is the first creator that I've felt happy for that they have sponsors.
Nice wholesome meme
Mf creative
This man's whole career** sorry its bugging me
0:40
"A little olive oil"
Uh, that doesn't seem like just a li-
"And then an approximately 4 pound chicken"
Oh
“A little olive oil”
*invades iran*
'murica
I mean its a whole chicken
.... .- .... .- .... .- .... .-
Ha ha ha great joke, a real side splitter you got there.
Reminds me of Gordon Ramsay
I love how he encourages experimenting so much! My mom used to do that too. She'd take a traditional recipe and refine it until it was perfectly delicious and easy to make.
This is how many people think that Adam is the best cooking channel on youtube.
⬇️
⬇️
⬇️
Edit: Thanks for the heart Adam!
the fact he hearted it I-
Clever girl
did he unheard it? 💀💀
don’t talk to me unless you stan twice nah when you edit a comment with a heart it undoes the heart. So for example you couldn’t edit the comment to say something offensive and make the UA-camr look bad.
@@okay-yc3ef smartest thing youtube made
MY MAN GOT HIS FIRST SPONSOR!!! LETS GET THIS BREAD!
Everyone. This man is not joking!!!!! The last 4 times I've cooked roast chicken I've done it his way and EVERY SINGLE TIME the chicken was brilliantly cooked (IMO). Crispy skin, thoroughly cooked and juicy inside, super tender dark meat...it was SO good. And all done in a cast iron pan with olive oil, salt&pepper, and a little lemon inside. 10/10 recommend. Thank you Adam!
Cast iron! I used a really big pan because it was the only one I had that was stove and oven safe, but it was so big that I didn’t get very much fond. I’ll have to try with cast iron
Adam what you've made here is AMAZING!! My wife is constantly asking me to help her out and take over for dinner once in a while. After seeing this video, I was inspired to try it and you know what??! Everything was kickass and amazing. We all agreed that the chicken and gravy were the best we ever had!!! Thanks a million!
We gonna talk about the fact that Adams steak video got 4 mil views
Thank you! I feel that really kickstarted it for him. I saw that as well and was happy because he is being recognized!
@@Lostadvent New York Pizza was what really started it I think. I've watched it so many times and it's still in my recommendations for 50% of my videos
The title of that video was kinda attractive
bobbyjoe2402 yeah, I think it was the pizza video that got him here. That video was great, was in my recommendations for so long.
Steak with board seasoning ?
My new favourite cook!!
Cheers Adam🍻
Adam is a sh*t coook
No one:
Absolutely nobody:
Adam Ragusea: add a little white wine
lol tru
wouldn't 'everybody' make more sense than 'nobody', if you're gonna make that joke? just wondering..
@@alexeigleizer2225 no
@@alexeigleizer2225 it's a meme smartass
@@YashBudhiraja a shit one at that though
I love how he says see you in a minute and the ad is exactly a minute long
"Let's see if I can get one fork with all four elements on it at once" Avatar Adam confirmed
Angelo Vertulfo Then tree the fire nation attacked
I haven't watched it yet, but I think he's going to use white wine.
4:41
You are correct.
Σ(°Д°;
Me: he's cooking chicken and potatoes, there's no need for white win..
Adam: HOLD UP
When the imposter is sus! 😳
Amog us
MY MAN FINALLY GOT A SPONSOR! CONGRATS!
Culinary: *exists*
Adam: I’m about to white wine this whole man’s career
Chou Lee that doesn’t make sense at all
that's just a joke chill
LightWasH3r3 ツ I just said that it doesn’t make sense I didn’t say it was bad
MrEpicMann HHahA r/woOoSh. GeT It? i Use ReDdiT!!1!one!
He’s a little confused but he’s got the spirit
6:09 something went into those peas and I don’t know what it is
Might be a cpu cooler
He explained it was just a small piece of stem.
A stem. He took it out.
It looked like bird dookie lol
It’s a stem
Its so true I have read it so many times on here but with your voice I would never shut up
Yes I also like to hear him speak, he does that well too, and has nice hair. Just saying because of the rant I just posted about getting a journalism degree.
so glad to see you getting that recognition w/ a sponsor sir, love the channel
I watch a lot of your videos. You have a way of speaking that is almost aggressive/angry. Love it.
I've been cooking for 60 years and this is THE best roast chicken I have ever made, the gravy is amazing! Thanks
I just made this recipe for the 3rd time, it came out great. I used a little bit of milk in addition to some stock and white wine for the gravy and it was good.
Adam is really doing it big if he has ads
2:27 “Theni cut them into little bigger pieces because they cook faster”.
I don’t come for the recipes, I come for shit like this. Already had a recipe in mind with all my ingredients, but damn, that’s gonna make it so much better.
Yeah
Why I flavor (apply shower gel) my bathtub and not myself.
Adam Ragusea -2019-
Ricky Mitchell ok stfu not this vedio go to the steak one 😂
Learn to structure
Why you should...... Shut the...... Fuck 👆
And the award for Most Toxic Reply Section Ever goes tooooooooo
I just found your channel a week ago, I've binged all your videos and have been incorporating your recipes into my daily life...
I love the basic family recipes, I love the scientific experimentation that makes me feel like I'm doing whatever the best way I can. Please, make more!
Thank you for summarizing my feelings in one comment.
Made this last night! One of the best roast chickens my family has ever made and none of the lemon gravy went untouched. A truly simple and great method for the chicken.
Nobody:
Not a soul:
Adam: 8:04
*Y A A S S S S S S*
I cringed at that
This is the best cooking channel to ever exist on this platform.
I tried the grilled cheese method you shared a couple weeks ago and loved it, going to be trying the bolognese sauce soon 😊
When the imposter is sus! 😳
@@Liamjlm susy baka
have you tried the bolognese yet
First of all, I would like to say that your videos are the most addicting and entertaining cooking videos on UA-cam period. They are so well edited, educational, and so home-y if that makes any sense. Second of all I wanted to ask if it would be a good idea to make a garlic seasoning butter and rub it all over the chicken before it bakes? The only problems I see with that is that it might burn easily. Thanks!!!
I'm going to give you the best compliment I think I can give a UA-cam cooking channel. I've fed this meal to my family and friends twice in one month because how easy concise and delicious it is. Even though it was twice in the same month they were just as impressed with the food the second time they ate it. Chicken tacos used to be my go to meal to please a group and people loved them but this is just too damn good. Thank you.
Making this right now.
It came out well. Gonna make it again Sunday for my parents.
Adam I just made this for me and my housemates and there were some serious emotions. Thank you for this recipe!!!
FINALLY A SPONSOR ADAM CONGRATULATIONS
I love this guy.
I remember watching one of his videos. Then not being able to find him again. Took me weeks to find his channel again.
Glad you found him again! His channel is a gem.
I tried this recipe. My advice is season under the skin. It was kinda bland
How would you season under the skin???
@@thebinarysquad5962 theres a part where the skin ends at the bottom of the breast. Reach in with a hand holding salt, pepper and oil and rub it around
@@prodbyjp5986 awesome, thank you!
Your beats go hard 😂
That's what the gravy is for is it not?
Adam, I LIKE that you cook slowly. I've only recently started watching your videos. As much as I love many other "foodtubers," you show cooking in a way that's not only delicious but approachable for home cooks. Not a ton of special ingredients that I'll only use once and leave to in the back of the pantry nor techniques that aren't easy to accomplish. I really enjoy watching others' ideas on how they "elevate" dishes, but in my kitchen at the end of the day, I want something easy and approachable where I don't feel like I have to rush. Thanks for sharing your recipes with us!
I will seriously never cook a roast chicken any other way from now on. This came out AMAZING, minimal cleanup, and the gravy was BOOOOOMB.
Therapist: Clean shaven Adam Ragusea doesn't exist. He can't hurt you.
Clean shaven Adam Ragusea:
I made this last night -- it was so quick and easy to do. The real star of the show are those potatoes. Oh my god. Heavenly. Fantastic recipe, Adam! To anyone reading this, trust me; make this for dinner tonight.
I made this chicken tonight again (3 times so far) - and it is, bar none, the best best best way to simply roast a chicken. If you just follow Adam's directions you'll end up with a moist, tender, perfectly-cooked 3-4 pound chicken and yummy gravy! Whatever you serve with it, your chicken will be delicious. Since there are only two of us, I end up with enough leftovers (meat, gravy and the bony carcass) to make a simple "pot pie" with a biscuit top "crust". This recipe is absolute pure gold.
Adam, I recently tried this roast chicken recipe, and I was skeptical at first; I thought that the meat would be bland because there’s no brine. I’m happy to say I was wrong - it came out perfectly! Juicy, tender, and insanely flavorful and delicious. Thank you for this recipe - my family and I are certain to make it again!
Top tip: never watch this as your last video before you go to bed. Reminded me of an amazing roast chicken I had at a fine dining restaurant on Sunday evening.
Adam saying “YASSSSSS” is all I need.
Especially after "the SHOCKING secret to a great veggie soup (!!!)"
Imagine being sober while trying to cook his foods.
It doesn't taste the same in the end. You take the effort to fortify and make the dishes a WHOLE lot better. Being slow means even more time to improve the dish while your cooking. You are probably one of the best home chefs I've seen. Keep up the good work sir.
Adam, your channel is absolutely fantastic. You can't imagine how happy I am, seeing all these new videos. High quality UA-cam material.
As a lover of Yorkshire puddings, I would agree they aren't great with roast chicken! With roast beef and a bit of horseradish on the other hand - a delicious well balanced flavour (in my opinion!)
6:52 is the most iconic moment in this video
Big time! Also please stick with just sponsors and not youtube ads. Being able to just watch the video straight through is so much better.
Appreciate the feedback. For now, I need both revenue streams to make this worth my while, but at my current growth rate, I might be able to choose one or the other soon, so keep clicking and tell your friends!
Adam Ragusea for sure, will do!
So happy you’re being noticed more Adam! Not only are the recipes great but the way you present it all is so calming!
I seasoned with garlic powder with the salt and pepper and it didn't burn. Though I roasted at 400 for the entire cooking time. The fond you get from cooking with this method is insane. Best gravy I've made.
Adam Ragusea : REAL experts. Not just guys in their kitchen with a camera.
Binging with Babish : **AHEM**
It’s 1am where I am and now I’m starving, don’t know why I thought it was a good idea to watch this now, looks amazing dude
As a Brit with a father obsessed with roasts; Roast chicken is soooooo good with proper roast potatoes. If you make em right, you should get this soft fluffy mash like centre and a gorgeous hot crispy salty exterior which goes fantastically with flavourful, tender chicken.
It's amazing to see Adam progress into the cook he is today. He sounded a little insecure and unsure of himself here, over explaining some things. But now he's so confident in his cooking style it's awesome
I like these small channeles better than the big ones. I feel like the small ones are more at the same level as me. Love this one.
How about some summer friendly meal recipes? This one is a bit heavy for hot weather in my opinion.
Perfect for here in the Southern hemisphere though ;)
@@ampz1466 This is true
Yeah some summer type recipes would be cool
Am I the only one that watches these all the time but never tries to make anything that can't be made in 2 minutes in a microwave?
I just made this and it's the best dinner me and my family has eaten in a long time :)
adam really blowing up. gonna be the biggest cooking show on youtube fr
Just made the Chicken and the Mashed Potatoes from this for a family dinner. Paired it with Green Beans and Glazed Carrots. The chicken came out absolutely divine. The entire meal was a huge success.
I made this with some leftover bulgogi sauce mixed with jajang paste. Holy crap, it's good
No one:
Adam: ...and then I add some White Wine
Get this man on food network 🙌🙌
As someone who has always been picky about vegetables, a meal like this is a life saver because I can have my healthy green vegetables just taste like potatoes and meat. Such a good life hack for picky eaters.
I just want to comment that i love the pragmatic ways you cook. Even long before i saw your videos, i did cook in the same way and always thought i did something wrong, because everybody else did it different.
After watching your videos, i got reaffirmed that i can try whatever i want, as long as it taste good to me. I don't want to impress people, i want to make good food for myself.
Greetings from germany. I recommend you to all my friends that want to learn cooking. I got so many good tips from you, and it aligns perfectly with my style of cooking. No need to be snobish about anything, you just do what is the most efficent. Like me buying tons of meat of the store, freezing it, and then putting the frozen meat in a pan. It literaly taste amazing, but if you told snobs about it, they would say its worse because frozen. But they couldn't tell the difference in a blind study.
Great Gravy, Batman! Love the method here.
A youtube chef with a lot of attention to details? That rare...
Awesome recipe btw!
So many uploads, Adam ur spoiling us
*u'r
A great tip for keeping chicken/turkey warm is to wrap them in tinfoil right out of the oven and cover with some towels. The birds will cool down slowly as you make the gravy, potatoes and vegies. Jut have to make sure you open up the foil a couple time to pour in the juice from the bird like Adam did here.
I roasted a chicken tonight using this method. It was incredibly simple and your directions are so easy to follow. The chicken was perfectly done, very juicy and flavorful and the gravy was so, so good! I'll never roast chicken any other way and my DH asked if we could have this a little more often.
Doesnt he remind us of a real teacher, he teaches us basics like how he makes the roasted chicken with afew videos previously and afterwards applies all the things weve learned into this video like a final test but fun, just me? Ok 😂
He IS a college professor for his day job
@@172rkgk whats his subject?
I hate peas, But my favorite part is when all four elements are on the same fork! "YYYEEESSS"
thank you for this video.
4:40 ha! I was waiting for that ;)
nice video Adam!
im from wales uk and i can tell you that what you did there is basically the exact same as my nan used to do, thanks for a real traditional dinner. she used to chop swede into small dice and boil them with the spuds then mash as normal
At home, haven't eaten in 28 hours but I can't wait to try this recipe on pay day. I'm normally a baker, so this taught me a lot about cooking potatoes and chicken.
I related so hard when it came to both the oyster and wings. MINE!
Also MINE
Adam: Oh, there is the oyster. Mine.
Stingy. This oyster is MiNe
Great video as always Adam! I personally like putting some goat cheese and chives into my mash
I second this. Chives and mash were meant to be
Man I love this guy's vids.
This one in particular is a comfort vid i'd always click on whenever it comes in my feed, without fail!
I like to stuff my chicken with a diced up apple. Keeps the bird super moist and the gravy is just insane. Also the apple is really good to eat by itself. Then the next day I make a chicken salad sandwich with the roasted apple its to die for.