Not sure if it's your kitchen or you live with someone but damn that's one expensive kitchen. The big thick cutting boards, the Japanese knives, even got them Hexclad pans. Massive envy
That is one bad ass stock and a hell of a delicious looking dish. I would blindly order it in YOUR restaurant 😋😋 And i totally agree with you, when you make something once in a while, just go all in..more butter or anything which is required...Chef Jack i make something similar, only thing different is i make a balsamic and black grape jus...and it tastes amazing ...
Great workout chopping the crap out of the chicken carcus. This seems so delicious. I’ve never made my own stock before might just have to give it a go. Thanks Chef Jack….edited. Forgot to say you really enjoyed your meal. You are such a great chef and I can almost taste the food from here.
@@joeyk5 cheers Joey! This is a very strong sauce that’s why there’s not much used and it doesn’t create much as it’s reduced to intensify it. This tastes amazing! Worth every bite
@@ChefJackOvens I’m willing to give it a go. By the way I love super smooth mash too. Never thought to use a sieve to make it even smoother. This dish worthy for guests
I regret to inform you that I accidentally chopped my fingers off of my guide hand during this, however my mother didn't raise a quitter. So I asked my daughter(7) to assist in the remaining chopping. She cut off my fingers on my other hand except my pinky finger. After our trip to the hospital we managed to finish this recipe and I agree this was a top tier chicken dish, fun and traumatic for the whole family. 10/10 thanks Jack
for gravy you should try cream gravy. Use thicken cream, salt and pepper, and Worcestershire Sauce bring it to a simmer in a saucepan and pour over chicken and mash potato then later mop the plate up with bread yum.
Cream based gravy is incredible but when you try this reduction/jus you’ll know this doesn’t need cream or anything else added. The flavour is so intense. So tasty
@@scottsmith2173 nope everything is made the same milk and butter in the mash. pour the cream gravy over the mash and chicken is yummmy then mop the plate up with bread at the end. Some times i just warm up the gravy and dip bread into it.
We normally roast the chicken bits when making stock, not fried them like yourself, but nothing beats homemade stock, with the olive oil, makes this recipe worth $1500 dollars 😂😂😂, great meal Chef
Jack: "It's so easy to make at home" Also Jack: (Strains potato mash, wok fries vegetables, dissects and hacks into pieces an entire dead bird, makes a ju out of the carcass and oven bakes the tits)
Cheers, thanks for mentioning your new channel, just subscribed! Your meal prep's have been a game changer! Just an idea, you did a honey garlic salmon some time ago. I'm going to try and convert that to a honey garlic shrimp. Perhaps that could be a good way to redo an old meal prep on the new channel, but still something a bit different to keep things interesting for the fans?
As I said in the video. I don’t have any use for them so I’ll intensify the sauce with them. I’d end up putting them in the freezer to later have to discard.
@@ChefJackOvens Looks delicious, but I could have fed at least 6 people with that huge chicken! Not to mention wasting 75 minutes of electricity just for mashed potatoes.
Mate, thank you for cooking one of my faves - don't usually use silverbeet but going to give it a try tonight. Could you clear something up for me please - in the vid you cooked 1 breast in the 180 oven for 14mins. If you were doing two breasts simultaneously, how long should they stay in the oven? 14 as before or a little longer?? cheers. ( BTW, both you and @andy_cooks are doing for CZcams Cooking channels what Scott McLaughlin & Scott Dixon are doing for IndyCar in the States. Must be a Kiwi thing huh?!! - keep up the great work!)
Cheers mate! If you’re doing two breasts, increase the cooking time by 2 minutes in the oven. I’m not from New Zealand, I’m English living in Aus. My fiancée is from New Zealand though so I’m nearly there haha 😜
@@ChefJackOvens cheers for that! Well, you make sure you do what that lovely lady tells you and we'll see about getting you that Nationality upgrade!! 😆
Good recipe; yet what a waste of chicken flesh. What do you do with the rest of the chicken that went in the broth? Use the flesh in a chicken soup? Otherwise, given the price of a good country chicken, it's quite a waste :/
Absolutely zero waste in this dish. The chicken is used in the broth. You don’t reuse as the flavour has been extracted and as I said in the video, do what you please with it and if you have other uses, do that. A whole chicken cost 11-12 $. The dish serves 2 which is incredibly cheap. This is how chefs and world renowned restaurants make dishes taste so good because everything is utilised. At the end of the day, nothing is wasted. If you have other uses for the chicken go for it but your sauce won’t be as good as the one I made 👌
@@ChefJackOvens Chefs use carcasses never noble parts unless they're chefs in $1,000 meal restaurants, sorry. This being said, in my standards, $11-12/chicken is expensive already. So I'd use 2 carcasses and would freeze the extra noble parts for other meals. Thanks for the input and the recipe, I'll try it some day. Looks delicious anyway.
Not sure if it's your kitchen or you live with someone but damn that's one expensive kitchen. The big thick cutting boards, the Japanese knives, even got them Hexclad pans. Massive envy
Hard work and determination will get you anywhere you want to be 🙌
@@ChefJackOvens you got that kitchen from CZcams money?!
@@ChefJackOvens True dat🤗💥
I have knife envy, that knife cuts through that raw chicken like butter.
I mean he’s the best. So yeah prolly CZcams money
That is one bad ass stock and a hell of a delicious looking dish. I would blindly order it in YOUR restaurant 😋😋 And i totally agree with you, when you make something once in a while, just go all in..more butter or anything which is required...Chef Jack i make something similar, only thing different is i make a balsamic and black grape jus...and it tastes amazing ...
Thank you Smita! That just sounds very nice! Definitely all in on this one haha
Great workout chopping the crap out of the chicken carcus. This seems so delicious. I’ve never made my own stock before might just have to give it a go. Thanks Chef Jack….edited. Forgot to say you really enjoyed your meal. You are such a great chef and I can almost taste the food from here.
@@joeyk5 cheers Joey! This is a very strong sauce that’s why there’s not much used and it doesn’t create much as it’s reduced to intensify it. This tastes amazing! Worth every bite
@@ChefJackOvens I’m willing to give it a go. By the way I love super smooth mash too. Never thought to use a sieve to make it even smoother. This dish worthy for guests
And it's Gluten Free!
No nasties, no thickeners, no numbers. Just good wholesome food.
Cheers Jack 👍🤤😀🇦🇺
Great video man! That chicken, broth and mash looks absolutely incredible.
Cheers bro!
Looks great man! Been trying to get down the basics like this
Thank you 🙏 it’s why I love cooking so much as there’s endless possibilities for what you can do with an ingredient.
Another real banger Jack! A very classy dish but totally doable for the enthusiast at home. I’ll certainly be giving it a go. Cheers from AKL, NZL.
Thanks mate! There’s a few steps but it is actually quite easy. Doesn’t take too long either if you have everything on the go at once
"Line a little bit of rock salt" - quarter of a tub 🤣 will give this a crack at some point. Thanks for another amazing recipe
Haha rock salt is dirt cheap fortunately and you can reuse it for more potatoes
Hi Jack, many thanks for sharing this delicious dishes looks so nice. Have a great weekend mate.
Cheers, Des! Such a lovely dish. Have a great weekend too mate
Looks delicious, it's hard to beat roast chicken and mash, one of my favourites
Such a good combo! You can’t go wrong
You explain everything so beautifully. Makes it easier for a non-cook like me to follow along. Thank you xx
Looking forward to making this one! Thanks Jack!
A superb dish that would seriously impress your guests...or customers. Cheers Chef.
Thank you 🙏 100%
I saw Chef John do a Supreme a few years ago but never got around to trying it. You've convinced me it's time to give it a crack. Cheers!
The chicken and the mash...just makes ya hungry. Gotta try the stock thing and sauce.
Great recipe, cant wait to try it my way, with serving of rice 😀
I think I'll do this for wor lass through the week. 😊
🙌
Great looking meal. I agree with the comment regarding eating things in moderation. I enjoy treating my taste buds.
Thank you 🙏
This dish is a Masterpiece. TY Jack
Thank you very much
Oh my goodness Jack, that looks amazing. X
Thank you, Jacquie! Such a tasty dish
I would use the reduced stock to deglaze the pan the chicken was cooked in, capture all that flavor too
Oh heck ya this is gonna happen this weekend❤😍💫☝️Cheers Chef Jack🤗
Amazing! Please enjoy it
I regret to inform you that I accidentally chopped my fingers off of my guide hand during this, however my mother didn't raise a quitter. So I asked my daughter(7) to assist in the remaining chopping. She cut off my fingers on my other hand except my pinky finger.
After our trip to the hospital we managed to finish this recipe and I agree this was a top tier chicken dish, fun and traumatic for the whole family. 10/10 thanks Jack
That's look great chef😋
Unique to me aswell, never seen this dish before😅
Thank you, Benjamin!
Yeah next level this mate, delicious 👍
Cheers, Jim! Such a good dish
How crazy good does that look!... ❤
So good!
for gravy you should try cream gravy. Use thicken cream, salt and pepper, and Worcestershire Sauce bring it to a simmer in a saucepan and pour over chicken and mash potato then later mop the plate up with bread yum.
Cream based gravy is incredible but when you try this reduction/jus you’ll know this doesn’t need cream or anything else added. The flavour is so intense. So tasty
@@ChefJackOvens not saying your gravy needs anything added to it just giving you another option for gravy.
If you did a cream gravy you would probably have to knock back the butter in the mash
@@scottsmith2173 nope everything is made the same milk and butter in the mash. pour the cream gravy over the mash and chicken is yummmy then mop the plate up with bread at the end. Some times i just warm up the gravy and dip bread into it.
Proper scran that ❤
You know it
That looks amazing.
Thank you 🙏
I'm going to.make this and "dig in " thanks you Chef Jack
HE IS A NICE COOK. bUT I DONT UNDERSTAD THE POINT MOST OF THE TIME. COOK YOUYRSELF, TASTE YOURSELF, PRAISE YOURSELF. WOW. TOTALLY BELIEVABLE.
In Melbourne TAFE’s commercial cookery cert 3 that chicken supreme is also known as an Airline chicken, for what it’s worth)))
Times have changed then lol. When I did cert 4 it was called a supreme cut (which it is). Bear in mind that was also 12 years ago
We normally roast the chicken bits when making stock, not fried them like yourself, but nothing beats homemade stock, with the olive oil, makes this recipe worth $1500 dollars 😂😂😂, great meal Chef
Can’t go wrong with homemade stock, especially when it tastes as good as this one. Haha
Looks amazing, but could you do it as an low carb meal prep version
Jack: "It's so easy to make at home"
Also Jack: (Strains potato mash, wok fries vegetables, dissects and hacks into pieces an entire dead bird, makes a ju out of the carcass and oven bakes the tits)
putting vegetables in a wok and stir a bit shouldnt be on that list.
Haha 😜
Jack you are the man!
Dude, these recipes will prevent me from ever losing weight😢😂
Treat yourself 😏
Super recipe💯❤💯👍💯💖
Can you do a white fish or seafood meal prep video?
I’ll see what I can come up with. All my meal prep stuff is now on my second channel @prepitbycjo
Cheers, thanks for mentioning your new channel, just subscribed! Your meal prep's have been a game changer! Just an idea, you did a honey garlic salmon some time ago. I'm going to try and convert that to a honey garlic shrimp. Perhaps that could be a good way to redo an old meal prep on the new channel, but still something a bit different to keep things interesting for the fans?
Look very yummy ❤
Can’t believe you’ve used the legs etc just as scrape for the stock. Should’ve kept that for another dish!
As I said in the video. I don’t have any use for them so I’ll intensify the sauce with them. I’d end up putting them in the freezer to later have to discard.
@@ChefJackOvens Looks delicious, but I could have fed at least 6 people with that huge chicken! Not to mention wasting 75 minutes of electricity just for mashed potatoes.
Hand me your chicken and mashed potatoes and gravy tho :D
Cuz it looks tasty ;)
If I could, I would haha. Cheers mate
@@ChefJackOvens Yeah :D
Yummy and Delicious 😋 🤤🤤🤤🤤🤤
Thank you 😋
For the german speaking people watching: silverbeet = Mangold
Class A!
Cheers mate!
❤🤍💙 all your videos 👨🍳#JACK👍
I cut my finger off 😂😂
KERJA BAGUS GEORGE & LEWIS & LANDO KETIGA PEMBALAP INGGRIS DI LATIHAN TERAKHIR 3
Yummmmm
🤤🤤😮💨
Mate, thank you for cooking one of my faves - don't usually use silverbeet but going to give it a try tonight. Could you clear something up for me please - in the vid you cooked 1 breast in the 180 oven for 14mins. If you were doing two breasts simultaneously, how long should they stay in the oven? 14 as before or a little longer?? cheers. ( BTW, both you and @andy_cooks are doing for CZcams Cooking channels what Scott McLaughlin & Scott Dixon are doing for IndyCar in the States. Must be a Kiwi thing huh?!! - keep up the great work!)
Cheers mate! If you’re doing two breasts, increase the cooking time by 2 minutes in the oven.
I’m not from New Zealand, I’m English living in Aus. My fiancée is from New Zealand though so I’m nearly there haha 😜
@@ChefJackOvens cheers for that! Well, you make sure you do what that lovely lady tells you and we'll see about getting you that Nationality upgrade!! 😆
@@graemethorpe1741 haha already on it
You made removing the breasts look very easy. Had you already removed the wishbone? I always find I hit it and have to work round it.
Broff
Good recipe; yet what a waste of chicken flesh. What do you do with the rest of the chicken that went in the broth? Use the flesh in a chicken soup? Otherwise, given the price of a good country chicken, it's quite a waste :/
Absolutely zero waste in this dish. The chicken is used in the broth. You don’t reuse as the flavour has been extracted and as I said in the video, do what you please with it and if you have other uses, do that. A whole chicken cost 11-12 $. The dish serves 2 which is incredibly cheap.
This is how chefs and world renowned restaurants make dishes taste so good because everything is utilised. At the end of the day, nothing is wasted. If you have other uses for the chicken go for it but your sauce won’t be as good as the one I made 👌
@@ChefJackOvens Chefs use carcasses never noble parts unless they're chefs in $1,000 meal restaurants, sorry. This being said, in my standards, $11-12/chicken is expensive already. So I'd use 2 carcasses and would freeze the extra noble parts for other meals. Thanks for the input and the recipe, I'll try it some day. Looks delicious anyway.
NO Not the Maryland what a waste , no wonder your stock was good
Nothing is wasted. As I said in the video. I don’t have a use for it now so it’s going in
That looks so good, I just wish I could be there with you to enjoy it (((((((((((HUG))))))))))))
Thank you, Patricia. If only passing food through a device was a thing haha