20 Comments

1. 

   @tacostew1670

   December 19, 2023 at 12:45 am

   It sounded like the back bone was thrown in the trash? Even if not using it that day, it can go in the freezer for stock/flavouring whatever.

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2. 

   @mimanda

   December 19, 2023 at 12:45 am

   more of these please!!

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3. 

   @shannonbrazil6135

   December 19, 2023 at 12:45 am

   I always season poultry/waterfowl under the skin as well. Maximum flavor!

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4. 

   @LiqdPT

   December 19, 2023 at 12:45 am

   2 hours of cooking midweek? That seems unrealistic. I'm long over needing dinner by that point.

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5. 

   @SirWhiteRabbit-gr5so

   December 19, 2023 at 12:45 am

   Here, that one leek costs as much as the whole chicken….if you can find a whole chicken at my local market. Usually they just have parts.

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6. 

   @ethancampbell215

   December 19, 2023 at 12:45 am

   The normal in time really came out when I read the title because I saw it and was sat there scratching my head as to how a chicken could be roasted in more than one way 😂😂 before watching this video I assumed that roasting was a cooking process, much like deep frying, sautéing and pressure cooking are, but yet again this video has taught me something new and I’ve learned that there’s different ways of roasting joints of meat

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7. 

   @ash38287

   December 19, 2023 at 12:45 am

   What's a good alternative to fennel in that first recipe for those not keen on it?

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8. 

   @Lexy60

   December 19, 2023 at 12:45 am

   Could have frozen the backbone for ‘ron..

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9. 

   @nicoles700

   December 19, 2023 at 12:45 am

   I was lucky enough to stumble across this while I had fennel to use up, so I tried the first recipe. It's not a hugely different technique than my usual roast chicken, but it is a combination of vegetables that I might not have thought to use together (I did substitute red onion because I couldn't find a leek) and a method I hadn't tried before for the sauce – I would typically take the vegetables out and make gravy.

   I'm going to be the contrarian here and say I loved the lemon. I thought the bitterness worked really well to offset the richness of the chicken fat and sour cream. I did use an organic lemon (maybe fewer waxes and dyes?) with fairly thin pith, and I sliced it thinly enough that it cooked all the way through.

   Other than the onion/leek substitution, the only thing I changed was to broil the skin while I was cutting up the rest of the chicken in order to serve it as the beautiful crispy shards it always deserves to be.

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10. 

    @kayleighlehrman9566

    December 19, 2023 at 12:45 am

    Genuinely surprised they didn't keep the spine from the second chicken and add it to the carcass from the first one that they were going to make into a stock

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11. 

    @jimwall2291

    December 19, 2023 at 12:45 am

    You can also spatchcock the chicken too, and rather than just put the butter and seasoning on top of the chicken skin, put it under the skin. That way the flavor gets more into the meat while still flavoring the skin.

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12. 

    @brograb898

    December 19, 2023 at 12:45 am

    Another lesson: be generous seasonally!

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13. 

    @JoannaHammond

    December 19, 2023 at 12:45 am

    I would also say if you can't avoid buying the cheapest chicken (most likely battery farmed) then don't buy chicken. You are just perpetuating the cycle of animal cruelty. Pick something else instead. This also applies to eggs. Buy veg, or cheap soy meats in the short term and save money. Then get the good product as a treat. I had to do this when I was on benefits as I would not buy what I knew caused harm to animals.

    I would buy TVP products in bulk, not just mince, also chunks, etc. These could be made so tastey and get you your protein. As for eggs, mung beans, they make a great egg replacement. For that eggy flavour if you had the money you could get a black salt (basically salt + sulphur) or just buy some food grade sulphur to add to the mungbeans to make eggs.

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14. 

    @11samaran

    December 19, 2023 at 12:45 am

    Ben is so competent. It is a wonderful quality.

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15. 

    @kurwinterrose7855

    December 19, 2023 at 12:45 am

    I spatchcock my turkey for Thanksgiving and omg its done in an hour and a half and so juicy no matter how big the turkey is.

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16. 

    @nextlevelguydotcom

    December 19, 2023 at 12:45 am

    I always learn so much from Ben, he is awesome at teaching¬

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17. 

    @Gilly-bean

    December 19, 2023 at 12:45 am

    Being seasonally generous is just good advice.

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18. 

    @Starbean89

    December 19, 2023 at 12:45 am

    When I told my dad about the fennel chicken he smiled and said he would like to give that a go with a turkey for thanksgiving XD

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19. 

    @Flatline072

    December 19, 2023 at 12:45 am

    Bens obsession with fennel/aniseed/licorice flavours is getting a bit much. I hate the flavor and it seems like every recipe has some version of black licorice flavour in it. STOP PLEASE!!

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20. 

    @catman2261

    December 19, 2023 at 12:45 am

    I don't know who the 4 people are happy with sharing one chicken but I can eat a whole chicken after a hard day at work.

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