Crikey, good job there are so many people in the comments who know better how to cook chicken than a man whose restaurants have been awarded a total of 16 Michelin stars
I have a question about this recipe. After the meat roll is chilled, are those pieces of bacon really strong enough to hold the entire shape while being roasted in the pan??? Do I need to use some strings to tighten it up a bit???
It's probably a little late for this, but I made two different trials of this last week. On the first one I left the bacon full length and there was quite a bit of overlap. This one held together well. the other 4 I trimmed down to size so that there was only about an inch of overlap. Two of these held together, two came apart. It helps to start the bacon on the seam where they overlap to lock it in place, then cook the rest so it doesn't pull apart as it shrinks.
I don't understand putting all the salt on the bacon...bacon is already salty and you have sausage as part of the stuffing. I suppose to dry it out and keep the bacon crispy?
I love these two minute videos three-minute videos perfect thighs shows you how to do it doesn't give you the measurements you figure it out they get the taste try it😊
+Nor Norranun Gordon still makes mistakes now and again... just look at his roast pork on youtube - completely lacking crackling but for some strange reason Ramsay says it has crackling just because the fat is hard and chewy rather than hard and crispy. One of his teachers stuck an entire bottle of Worcestershire sauce in a youtube recipe... I can only imagine how disgusting that must taste. I think for a lot of people adding salt and oil to bacon is a pointless thing... but the oil will help the chicken plus it will help stop the foil sticking and you are going to be frying the thing afterwards any case which will render a lot of the oil anyway before serving. Plus, for all we know the bacon chosen by Ramsay may not have a high salt content... different brands of bacon tend to have different levels of salt. Then again, I think for most people trying this recipe at home, there would be no need to add salt.
This man evens seasons tinfoil
I know right... tf
It sticks to the fucken bacon you idiot
@@trumpmakeamericagreatagain7972 idk but ur pretty braindead if u dont even take a joke
I read the comment before watching that part! Hahaha I loled 😂
@@imrich1107 hes a trump supporter... 🤷♂️
damn this guys so fucking pro, he even seasons the motherfucking tinfoil. fucking genius.
U DONT ADD FATS ON FATS
Jellal Ferenandes
Yes, you do.
Wash the fat from the duck with butter is very old way, that still work.
@@scezechslucilfer u XD
2:15 when my mum says clean your room
"already it looks sophisticated"
me: it looks like a fleshlight...
A what??
netweed09 something very lonely men use and apparently think about when looking at chicken and bacon.
😂😂😂
The more Gordon I watch, the more I realize that he has 3 major cooking styles: French, Freelance, and Fusion. I would file this under freelance.
Most of the stuff he cooks is actually british food.
The camera man zooming it like we are studying molecules
0:31 I thought that was another ingredient
Season the bacon strip with what salt and pepper or only pepper ? The bacon strip is already salty right ?
Postaccio nuts give it a “Nutty flavor”
Holy shit!!
amazing. I discovered this guy, and my husband has no idea who is responsible for the awesomeness on his table! Thank you!
This recipe is great
That looks simple and fantastic!
so basically chicken roulade. pretty awesome!
0:35 'Get your leg, and fold it over.' Really? Do i really have to use my leg to fold that thingy?
LOL :))
One difference between Gordon and Marco is Gordon is all about seasoning
Crikey, good job there are so many people in the comments who know better how to cook chicken than a man whose restaurants have been awarded a total of 16 Michelin stars
Was the cameraman fiddling with the zoom function while taping this? I considered staring at the sun sometime after the first few seconds.
Just like a Wellington but more lean and a different process!
Noah Levy, no. Tinfoil is afraid, so it seasons itself before Ramsay says "A drizzle of olive oil" 😂😂😂😂😂
Damn this looks good!
I have to try this.
damn that looks good I must try this out
Gordon Ramsay is a huge inspiration!
Love this !
I have a question about this recipe. After the meat roll is chilled, are those pieces of bacon really strong enough to hold the entire shape while being roasted in the pan??? Do I need to use some strings to tighten it up a bit???
It's probably a little late for this, but I made two different trials of this last week. On the first one I left the bacon full length and there was quite a bit of overlap. This one held together well. the other 4 I trimmed down to size so that there was only about an inch of overlap. Two of these held together, two came apart.
It helps to start the bacon on the seam where they overlap to lock it in place, then cook the rest so it doesn't pull apart as it shrinks.
season tinfoil
For some reason the bacon makes me remind of epic meal time
Got stuck when he said get your leg and fold it over, I'm now in A and E
Gotta pace myself on Ramsay's recipes or I'll be dead in 5 years...but this looks amazing!
Are you still alive?
May 2024...
i really want to cook this recipe :)
OMFG that looks amazing
BERESEREKERU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
that tastes salty
pistaccio has nutty flavor? wouldnt have guessed
TIN FOIL. SEASON.
That's a good one, is a kind a more affordable dodine du canarde, stuffed no bones duck.
This man cooks with Jeans and formal shirt. Damn.
Bout to see them molecules now....😜
Okay. Now we see Gordon season tinfoil. That's enough internet, guys. Let's go back to sleep.
Pistachio nuts: gives it a nutty flavor
No shit lol
gonna do it,
"Pistachio Nuts give it that sort of Nutty flavour"... SORT OF! they are Nuts so what would you expect?
It sucks being a single college student watching these videos, with a very limited budget and nobody to cook it for :/
How does he roll it so perfectly?
years of practice ;)
+Rainer Joachim more like decades of practise
season the meat, bacon, tinfoil. i got high blood pressure by just watching this
I don't understand putting all the salt on the bacon...bacon is already salty and you have sausage as part of the stuffing. I suppose to dry it out and keep the bacon crispy?
Only America your bacon is salty. Here in England ours isnt.
I think you guys uploaded this on the wrong channel.
I could never cook like this even if I were Gordon Ramsey
👌
0:42 Why I season my Aluminium foil, NOT my Bacon
1:47 tf what just happened😤
looks like a twistet lolly at first when its finished poching if thats how u spell it soz if its wrong
The camera close ups destroy everything
2:06 on the LHS .Is that worms coming off ?? 😷
Uhhhh....yum?!??!?
Yo my man seasons tinfoil
Season the bacons? Even I’m on keto and a complete fan of salt, did wince a little when I watch that bit...
why put alot of salt on bacon!? X)
Gordon loves nothing more than that salty nut flavor
poach 25 mins
chill 30 mins
unwrap 10 mins
Something tells me it wouldn't look like that at home.
It looks exactly like that. I just made it! Yum!
I love these two minute videos three-minute videos perfect thighs shows you how to do it doesn't give you the measurements you figure it out they get the taste try it😊
HEY FUG. THERE'S NO R IN MASALA.
So the chicken cooked just by rolling it over and over?
Aaaand we're back to the nausea inducing extreme close ups.
So you poach the meat in partially sealed aluminum foil? Could you use the sous-vide for that step instead?
chicken, sausage, and bacon... wtf. I love meat too, but JFC.
He always kill that olive oil like a cheap.one. god.damn.olive oil is so.expensive
That looks raw in the middle why not oven also sausage with chicken
i thought it said salmonella sauce 😂😋
i came
shit.. that is not chicken leg.. where is the leg?
bone out chicken leg
WTF, why would you add salt and oil to bacon? Bacon is already salty and fatty.
maybe because he didnt season the chicken
Good point but sometimes bacons become less salty during cooking.
+Nor Norranun Gordon still makes mistakes now and again... just look at his roast pork on youtube - completely lacking crackling but for some strange reason Ramsay says it has crackling just because the fat is hard and chewy rather than hard and crispy. One of his teachers stuck an entire bottle of Worcestershire sauce in a youtube recipe... I can only imagine how disgusting that must taste.
I think for a lot of people adding salt and oil to bacon is a pointless thing... but the oil will help the chicken plus it will help stop the foil sticking and you are going to be frying the thing afterwards any case which will render a lot of the oil anyway before serving. Plus, for all we know the bacon chosen by Ramsay may not have a high salt content... different brands of bacon tend to have different levels of salt. Then again, I think for most people trying this recipe at home, there would be no need to add salt.
Nymeria Meliae Wow... that's really an impressive analysis.
Michael McMillan i believe because poaching it dulls it out a lil mate
Is it me or is that chicken still slightly pink?
Scott Velez it's just you being stupid
always that damn cancer causing bacon to spoil recipes.
+FruityHappiness92 You are getting quite the negativity out of a simple cooking video, calling yourself fruity happiness are we?
anon ymous thanks betch.
Great cooking, terrible filming/editing
Right, salt on bacon.
too salty
Wtf is Masala wine ?
Udit Raizada marsala