Hi Scott. Saw your video the other day and showed it to my wife who said "I'd eat that". Started making the sauce yesterday morning, marinated the chicken all day and served it in posh brioche buns with crispy chicken skin and a bit of lettuce - and a cold lager. Fabulous.
Scott, on a scale of 1 - 10 I give the SRP 25.! I've followed every one of your episodes and you hit it just right every time, good on you mate. Just for the fun of it I counted and added up the sum of your views and it comes to over half a million.! Half a million viewers can't be wrong. The combo of fine butchery, trips to the U.K. countryside and tasty recipes combine to make your clips really enjoyable, especially since, as a young evacuee during the war, I lived on a farm in Leicestershire for 3 years and your clips bring back wonderful memories. Always worth giving the SRP a shufti, especially if you like really tasty food. Thumbs up every single time. Respect.
People complaining hes doing this doing that he crnt do no right all hes doing is helping people out or giving people ideas who struggle to cook say maybe for a romantic meal or a date or just for a family get together this guy is great to watch and fantastic cook and great ideas LEGEND
Chicken dust sounds amazing and the way you did the skin, wow! As always Scott, you've got my mouth watering and I've not even mentioned the smashing sauce, 😊🤗🤗🤗
Made this yesterday Scott, so, so nice. I had some spare ribs and used on them too. cooked for 3-4 hours on low in the oven and then high on BBQ - really were the best. Many thanks and keep up the great work
Oy! The chicken dust sounds amazing. So, instead of peeling those skins off after cooking the various bits of chicken I'll be having to take the skins and make chicken dust. Thanks Scott! Awesome idea. 🌱Be Blessed ღ 🌼
Amazeballs mate, i just had Peri Peri source from South Africa last Saturday in the bush, Saffa mate made it and yes, over Chicken drums, winglets and thighs over the barbie. It was the Penguins flipper brother. Pouncy bun out, classic British White roll in, I can hear the last night of the Proms kicking off in my head!. 🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧 Cheers mate. ATB Mooster.
Nice recipe, thanks. Another way to cook the chicken skins which is frequently done on Masterchef Australia, is to put the chicken skin between two baking sheets and in the oven, usually used as a tweel, crisp type thing but the dust is a great idea.
Hi Scott, when you do these demonstrations, do you just make enough food for yourself? Does you wife and daughter eat what you make? Does you wife cook and do you share cooking duties together? Does she make different recipes from you? Do you just have one child? Your channel is so very interesting and you have a fantastic personality. Thank you for sharing these wonderful recipes with us. We appreciate you.
Gotta be careful basting with the sauce from the marinade dish... best way is to bring the marinade to 165F in a pan then it's safe ... then again your chicken in wales is probably safer than here in the US
Taste with spoon, same spoon stir it again...I was waiting for him to stir raw chicken, then stir sauce again then taste it again...nasty., but I'm not the one eating it either. I was looking at blender when the top went on backwards & was surprised it didn't spew out when it was turned on
Ron James fair enough just get sick of reading all comments about him keeping his rings on and tasting with his fingers. Didnt realise you was taking piss. My bad.
I had never heard the expression "as useful as an ashtray on a motorbike" - almost pissed myself laughing
It's right up there with other British expressions such as "as useful as a chocolate teapot" ...
Hi Scott. Saw your video the other day and showed it to my wife who said "I'd eat that". Started making the sauce yesterday morning, marinated the chicken all day and served it in posh brioche buns with crispy chicken skin and a bit of lettuce - and a cold lager. Fabulous.
I'm glad I'm watching this as it's raining. Only feels right.
You did it again and loved the "White Lines" throwback! Brought me back to my youth growing up in the Bronx.
Rangdangdiggitydadangadang
Love hangin with the SRP.
Scott, on a scale of 1 - 10 I give the SRP 25.! I've followed every one of your episodes and you hit it just right every time, good on you mate. Just for the fun of it I counted and added up the sum of your views and it comes to over half a million.! Half a million viewers can't be wrong. The combo of fine butchery, trips to the U.K. countryside and tasty recipes combine to make your clips really enjoyable, especially since, as a young evacuee during the war, I lived on a farm in Leicestershire for 3 years and your clips bring back wonderful memories. Always worth giving the SRP a shufti, especially if you like really tasty food. Thumbs up every single time. Respect.
People complaining hes doing this doing that he crnt do no right all hes doing is helping people out or giving people ideas who struggle to cook say maybe for a romantic meal or a date or just for a family get together this guy is great to watch and fantastic cook and great ideas LEGEND
The two pan crisping works incredibly well.
Chicken dust sounds amazing and the way you did the skin, wow! As always Scott, you've got my mouth watering and I've not even mentioned the smashing sauce, 😊🤗🤗🤗
Cool sauce mate. Love the look of those four dusty skins too.
Made this yesterday Scott, so, so nice. I had some spare ribs and used on them too. cooked for 3-4 hours on low in the oven and then high on BBQ - really were the best. Many thanks and keep up the great work
can't wait to try this. amazing sauce.
Looked absolutely delicious, Scott.
Love all your videos Scott this is the next one on my to do list. It looks delish.
Wow! What a lovely lunch!
Brilliant, glad to see smut levels have returned to normal after the drought from the last one!
+Carl Gurgan I don't know what you mean Carl.😂😂
Awesome! I make a salsa / pico de gallo out of my roasted veg but will definitely try this one too! Love it Scott!
Brilliant looking recipe, giving it a go for sure. thanks mate:)
Literally mouth watering... I Have to make it
You've outdone yourself, Scott. This looks ABsolutely amazing. I'm definitely going to give this one a go!
looks gorgeous
Look good. Will have to try.
Amazing fella that's on my barbecue as soon as the sun comes out
Great source mate. love the humor..Gladdis Night..haha. Will definetly give it a go!
Oy! The chicken dust sounds amazing. So, instead of peeling those skins off after cooking the various bits of chicken I'll be having to take the skins and make chicken dust. Thanks Scott! Awesome idea.
🌱Be Blessed ღ 🌼
Going to have a go at this and use peppers chilli and herbs and onion from my allotment in summer
Looked like a lot of work but was worth it in the end. Awesome!
Just pledged for you on patreon. Thanks for the great content. I´ve learned a lot from you the last few years.
I'm not much of a cook but I really fancy having a go at that, my mouths watering :)
Big effort but sure looks worth it . Greeting from Toronto. Keep it up brother .
The rain has stopped
Let's get this chicken get this cooked 😋
You can tell he's super passionate about food.
The cling wrap does help though as it causes the peppers to sweat and makes them really easy to peel
Nice one Scotty👍 fantastic sauce and the chicken dust looks good 👍👍greetings from Warwickshire
Amazeballs mate, i just had Peri Peri source from South Africa last Saturday in the bush, Saffa mate made it and yes, over Chicken drums, winglets and thighs over the barbie. It was the Penguins flipper brother. Pouncy bun out, classic British White roll in, I can hear the last night of the Proms kicking off in my head!. 🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧 Cheers mate. ATB Mooster.
Now that absolutely looks so delicious. My coop is going to be missing a yard bird in about 20 minutes.
Excellent video mate!👍
Good one Scott!
OMG................. I just found you and I love your vlog!!
Delicious food skills. I had never seen this chickens recipe before. Like Spice N' Pans are cooking skills at Singapore.
This was amazing to watch as a vegetarian!
I absolutely love your channel, Scott!! Keep crackin on buddy. Cheers!
Iv never seen the 2 pan skin crisping technique, going to try that, keep up the great videos scott
Scott Anderson "that long black cloud....". I caught that too
Looks great m8 never done chicken dust love bacon dust on chips tho mmmm. I rip open bread buns too lol thought it was just me all these years.
Nice video Scott. How long can you keep the sauce in the fridge. Single guy here so cooking for one.
Nice recipe, thanks. Another way to cook the chicken skins which is frequently done on Masterchef Australia, is to put the chicken skin between two baking sheets and in the oven, usually used as a tweel, crisp type thing but the dust is a great idea.
Keep it up man - I was about to cook some burgers but saw this and my mind was changed for me! Top work Scott :)
Nicely done old boy.
Come down here to Uruguay where a small BBQ grill is 4' by 6' We use them all winter. We'll put you and your friend up.
mate great vid again, yummmm. tel me where u get bbq from gezzer
Random idea - How about a Scott Rea special meat feast pizza? You could go absolutely mental with it.
Scott where can i get some of those tongs your always using? Cheers mate!
I literally just tried to smell it. Damn you Scott.
damn that looks delicious
Thank you
Scot please find time to answer questions. Have seen tons of questions on your threads! Any videos on smoked russians, viennas or bacon????
Scott - are you based in Pembrokeshire or just visiting?
Hi Scott, when you do these demonstrations, do you just make enough food for yourself? Does you wife and daughter eat what you make? Does you wife cook and do you share cooking duties together? Does she make different recipes from you? Do you just have one child? Your channel is so very interesting and you have a fantastic personality. Thank you for sharing these wonderful recipes with us. We appreciate you.
I feel hungry now, like the chicken dust idea I make bacon dust like that too, goes in everything lol
Any plans to do a Q&A video? (I know the irony of asking for an answer to a question about asking questions.)
What kind of grill is that? I live in canada and have never seen one like that, I think it's brilliant.
I just found the grill on the facebook page, Thuros T1 Grill and Rotisserie
What the heck was going on at the 1:35 time stamp Scott? It happened toward the end as well. UFO? 😜
I spotted the Knocking on Heaven's Door lyric!
have u ever did a snapping turtle
Lincolnshire sausage video next?
Any reason not to use extra virgin olive oil instead of the rapeseed oil?
+Tim Husk none at all Tim, e/v olive oil is fine mate..
I believe rapeseed oil has a higher smoking point. So if you're using EVOO and you're going to grill this, just be careful.
extra virgin olive oil is for eating - on bread - on salads, not for high temp frying.
How do you make chicken dust?
umm, this is one i've got to make, if just for the skins...
lol the parsley XD
Romaine lettuce... Cos you can.. I was waiting for it.
Chicken thighs is where it's at :)~
The sauce looks like pumpkin soup, particularly in that bowl lol.
lol... I say the cling film has it's purpose with the peppers.
What a well trained dog you have Scott, not bit interested in your cooking :)
Ticket to ride a golden brown highway...
Tell all your friends they can go my way.
Get gribenes, baby...
Get gribenes, baby...
Get gribenes, baby...
And you'll never need bacon!
KASHRUTH!
Thank you for indulging me. I'm done now. Also, I LOVE bacon.
Pay your toll, sell your soul
Pound for pound, costs more than gold..
Old skool baby..
Never count skins up to "fore skins" It almost ruined the meal. Other than that it looked awesome! I saved the recipe.
PHISHY 69
Good band the 4skins😂
PHISHY 69 lol
you paid your money jump around
That a little Jack Russel there with you?
Can almost taste it through the monitor.
Hmmmm........
What is the correct spelling of Shoofty?
shufty - and it doesn't mean 'move stuff in a pan' which is what he seemed to imply.
Why did you edit out burning your fingers. I saw you about to touch it and was thinking 'don't touch that mate'. Then a cut.
On chicken thighs vs breast this guy knows what the fuck is up...
Fucking A, Scott... i'm heading to the store right now to get the ingredients.
Ironically, the Italians don;t actually use the term "al fresco" to indicate eating outside any more. Instead the term refers to being in prison.
new stove
Can't you get a tan from standing in the English rain?
Gotta be careful basting with the sauce from the marinade dish... best way is to bring the marinade to 165F in a pan then it's safe ... then again your chicken in wales is probably safer than here in the US
Yeah in the European Union it is illegal to soak it in bleach...
Huh huh. He said four skin ie foreskin. He he, that was cool.
Can we send jarred farts to the dislike people?
add a slice or 2 of smoked bacon. winner winner chicken dinner .
Lol, I'd put the parsley in the bin...
Needs bay leaf :)
The only drawback with this recipie is the four skins.
Don't you get cancer from the burnt bits?
Try making a video without saying 'Lovely'.
white lines lol
Chicken dust? Dried ground chicken farts?
You have got to get some Dukes mayonnaise. Hellmans is garbage.
Taste with spoon, same spoon stir it again...I was waiting for him to stir raw chicken, then stir sauce again then taste it again...nasty., but I'm not the one eating it either. I was looking at blender when the top went on backwards & was surprised it didn't spew out when it was turned on
+James Carl you need to get out more..
James Carl Bet you're a remoaner too.
You morons seem to love to swap spit with chef nasty, go eat his cooking...or cook like him & get your friends sick
Not going to eat at yours mate. You taste with a spoon or your finger, then put em back in the meal. Worse than in the army.
Ron James hes cooking for himself you moron.
I'm not a moron, I'm British. My remark to Scott was tongue in cheek.
Ron James fair enough just get sick of reading all comments about him keeping his rings on and tasting with his fingers. Didnt realise you was taking piss. My bad.
No problem. The British sense of humour is difficult to understand to many non-brits.
How can you make this comment AFTER reading the replies? Boggles the mind...