Gordon Ramsay's Grilled Chicken in under 10 Minutes

The Art of Cooking with Fresh Ingredients: A Journey with Jamie Oliver

When it comes to cooking, there's nothing quite like working with fresh ingredients to bring out the best flavors and textures in your dishes. In this article, we'll explore the importance of using fresh ingredients, particularly in a recipe for chicken that's sure to impress.

One of the key ingredients in our recipe is djel mustard. This type of mustard helps to balance out the spiciness of the dish, making it almost sweeter and less spicy. The addition of butter milk takes this flavor to the next level, creating a beautiful acidulated yogurt that adds a rich and creamy element to the sauce. Fresh taragan, with its acidic and slightly spicy flavor, is also essential in lifting the sauce and giving it a vibrant color.

To make our sauce, we'll start by blending together a tablespoon of CER vinegar, a handful of fresh taragon leaves, and a ripe avocado. The vinegar adds a tangy flavor, while the taragon provides a unique and aromatic taste that's sure to elevate your dish. By blending these ingredients together, we create a smooth and creamy sauce that's perfect for coating our chicken.

Now that we have our sauce, let's talk about cooking our chicken. We'll be using a technique called steaming, which involves placing the chicken in a pan with a little bit of water and covering it with a lid. This method allows the steam to penetrate the meat, cooking it evenly and preventing it from drying out.

As we cook our chicken, we'll also be adding some aromatics to enhance the flavor. A squeeze of fresh lemon juice will add a burst of citrus flavor, while a sprinkle of smok paprika will add a deep and smoky taste. To finish off our dish, we'll top it with a dollop of crème fraîche and a sprinkle of chopped herbs.

Speaking of toppings, let's talk about making some beautiful croutons to add to our salad. We'll be using stale bread, which is the perfect ingredient for creating crispy and crunchy croutons. Simply slice the bread into large chunks, toss it with olive oil and a pinch of salt, and bake until golden brown.

Now that we have all our ingredients ready, let's assemble our dish. We'll start by slicing up some fresh gorgonzola cheese and placing it on top of our salad. Next, we'll add a dollop of the Green Goddess sauce, followed by a sprinkle of croutons and a squeeze of lemon juice.

As we finish off our dish, we can't help but feel a sense of pride and accomplishment. From start to finish, this recipe has been a labor of love, with each ingredient carefully selected and prepared to create a truly unforgettable meal. Whether you're a seasoned chef or just starting out in the kitchen, this recipe is sure to inspire you to new heights.

And finally, as we sit down to enjoy our delicious chicken dish, let's not forget to appreciate the simple things in life. A perfectly cooked piece of meat, a flavorful sauce, and a crunchy crouton can make all the difference in a meal. So next time you're cooking up a storm, remember to take the time to appreciate the little things – it's often those small details that can make all the difference in the world.

The Tips and Tricks of Jamie Oliver

One of the key tips we'll share with you is using water to steam your chicken. By placing a little bit of water in the pan, we create a mini steam room that helps to cook the chicken evenly and prevent it from drying out. This technique is sure to become one of your favorite cooking hacks.

Another tip we'll share is using stale bread to make croutons. This might seem like an unusual ingredient, but trust us – it's the perfect solution for creating crispy and crunchy croutons that will elevate any salad or dish.

Finally, don't forget to experiment with different flavors and ingredients. Whether you're looking to add a new spice to your menu or simply want to try something new, there are countless options out there waiting to be discovered.

The Power of Fresh Ingredients

One of the most important things to remember when cooking is the power of fresh ingredients. By using the freshest possible ingredients, you'll be able to create dishes that are not only delicious but also visually stunning. Whether you're cooking for a crowd or just enjoying a quiet night in, the use of fresh ingredients is sure to elevate your meal and leave a lasting impression.

The Importance of Presentation

Presentation is just as important as flavor when it comes to creating a memorable dining experience. By taking the time to carefully arrange your ingredients and garnish with fresh herbs, you'll be able to create a dish that's not only delicious but also visually stunning. Whether you're cooking for a special occasion or simply want to impress your guests, presentation is sure to play a key role in making your meal unforgettable.

Conclusion

In conclusion, our recipe for grilled chicken with Green Goddess sauce is the perfect example of how using fresh ingredients can elevate a dish from ordinary to extraordinary. By combining the freshest possible ingredients with a little bit of creativity and experimentation, you'll be able to create meals that are not only delicious but also visually stunning. So next time you're cooking up a storm, remember to take the time to appreciate the little things – it's often those small details that can make all the difference in the world.

"WEBVTTKind: captionsLanguage: ennow come on let's be honest who doesn't love a delicious chicken but what happens when you get a whole chicken cooked in literally 10 minutes well please all of you watch carefully cuz I'm going to show you how to make a delicious batch chicken with a green goddess sauce right Oscar pan down please baby chicken so spatcock basic is the back of the spine taken out and it's flattened and we slice the legs the drums and that's speeds up the cooking process now the actual seasoning for this we got some garlic powder thyme smoked paprika pepper touch a chili green goess sauce green because it's got that beautiful vibrant Rich incredible avocado in there buttermilk taragon mustard and some white wine vinegar we're going to finish this with a little sort of creamy gorgona right let's have 10 minutes on the clock please let's go now first off get your spices blend ended okay pepper okay salt Touch of chili from the your smoked paprika literally a teaspoon which stes the back of a tablespoon for me and then a nice sprinkling of dried thyme okay and all we're going to do now is get your chicken literally and stick that in there now when I say in I mean literally I like to get this sort of marinated the day before because those spices literally turn the color of that skin beautifully okay now let it sit in there okay and then that smokiness sort of starts to change the flavor of that chicken quick wash the hands now from there get that Grill nice and hot okay and the secret behind this is that we're going to flatten the chicken out over the grill skinside down first okay there's the drums dab dab dab into that seasoning and on she goes now don't you dare waste that season that on there like that okay get that in and on cook with a seasoning quick wash of the hands stop the clock while I wash my hands please 10 seconds now from there get rid of that board you can press this which is almost like a sort of chicken and you press it and it caramelizes I like to actually get a pan fried pan normal pan and just put it over and that starts to cook the chicken quicker just check the color Okay lift up one side we start to see don't be scared of all that beautiful calization once You' got the really nice color on there lift that up okay turn that over and then literally open that back up pan on okay really important to keep that pan on it Cooks twice as quick drizzle a little bit more olive oil on there okay and let that literally get going okay now the goddess sauce this is a beauty in the Ry household we use this on fish chicken red meat and of course white meat first of all a nice tablespoon of djel mustard you can use a English mustard but the djel mustard helps it become a little bit more sort of almost sweeter less spicy followed by butter milk now that's the beautiful acidulated yogurt and it gives a really nice flavor to that sauce fresh taragan just get your taragan and literally hold up and pull off those wonderful leaves that gives it a really nice sort of acidic slightly spicy flavor want to get those stalks out so just hold it up and peel off those little leaves fresh taragon really helps lift the sauce and literally helps with the color as well and then from there literally get your avocado okay in open that up and look at the shape of that that should literally fit the spoon so get your spoon in there don't need to peel it and just go up and in okay now a nice tablespoon of CER vinegar okay and now we're going to Blitz that on literally 10 seconds take that off give that a good shake and again beautiful tap it and then look those beautiful amazing vibrant sauce I go so well with that chicken now look under here you see what's happening but here's a little tip get your jug and just just literally place a little bit of water there and what that does it sort of steams the chicken as well it's a really cool technique just make sure you got the extraction on when you do it right now from there lift that lid off and look that chicken Cooks so beautifully look at that back on underneath time please minutes 4 minutes to go and again a little bit of steam in there it works so beautifully it creates the Steam and the chicken has been colored it's got that wonderful caramelization on there and now that water in there steams I've kept the gas up nice and high okay now when we come to finish this dish okay that water will evaporate okay I want to quickly just get some nice sliced bread now look I can turn that gas down now and that is steaming I'm going to use this pan get that really nice and hot this time okay but that chicken is cooking beautifully really really important if ever you're in doubt of the thighs or the drum just take your knife and just go through again you'll see look those juices are clear the breast is nice and plump and it's cooked beautifully the thighs of the drums always take a little bit more but it doesn't matter now I've turned the gas down we steam that drizzle olive oil take your lemon and just squeeze some fresh lemon juice on that think of what's Happening Now with a smok paprika squeeze and put the rest on there and we're just going to grill the lemon but squeeze the juice out of it first squeeze and then Grill the lemon as well now in this pan I'm going to make some beautiful croutons okay and the croutons are going to go well with a salad tablespoon of olive oil in there time please 230 2:30 right from there a really nice sort of crusty leftover bread and you know the best croutons are always made with stale bread doesn't go off it just gets drier therefore they get more crispier nice big chunky croutons okay get that oil nice and hot and then literally in we go we're going to sort of toast these now beautiful okay A little bit of salt a little bit of chili okay and get those croutons nicely toasted now here we go is there toasting start dressing your salad okay got my fresh gonzola and all we do here is just put a little touch of salt a little touch of olive oil and a fresh squeeze of lemon juice okay and that's going to make it a little bit more sort of vibrant up but before we roll it around dress it just break off the gorgona okay and just sit that in and look you don't want to make any pretty pictures with this this salad it's a sort of rustic delicious salad croutons are nice and crispy that is going to set beautifully my plate 1 minute left and then with the avocado out get your spoon in round over she goes and then literally just slice that down and sit that on top of your salad beautiful boom and then look lift that chicken up she sits on there my croutons go on so crispy and then finally 10 seconds 10 seconds and then finally my lemon sits on there as well that's going to be squeezed on and and then finally boom on and there you go an amazing spatch chicken grilled beautifully with an amazing Green Goddess sauce done in 10 minutes Bo to all of you thank you for watching Ramsey in 10 if I went too quick I apologize but slow it down now don't for forget to pick up Ramsey in cookbook inspired by this series and trust me you're going to come out a much better chef and if you like this video don't forget to subscribe to my amazing YouTube channel for more good lucknow come on let's be honest who doesn't love a delicious chicken but what happens when you get a whole chicken cooked in literally 10 minutes well please all of you watch carefully cuz I'm going to show you how to make a delicious batch chicken with a green goddess sauce right Oscar pan down please baby chicken so spatcock basic is the back of the spine taken out and it's flattened and we slice the legs the drums and that's speeds up the cooking process now the actual seasoning for this we got some garlic powder thyme smoked paprika pepper touch a chili green goess sauce green because it's got that beautiful vibrant Rich incredible avocado in there buttermilk taragon mustard and some white wine vinegar we're going to finish this with a little sort of creamy gorgona right let's have 10 minutes on the clock please let's go now first off get your spices blend ended okay pepper okay salt Touch of chili from the your smoked paprika literally a teaspoon which stes the back of a tablespoon for me and then a nice sprinkling of dried thyme okay and all we're going to do now is get your chicken literally and stick that in there now when I say in I mean literally I like to get this sort of marinated the day before because those spices literally turn the color of that skin beautifully okay now let it sit in there okay and then that smokiness sort of starts to change the flavor of that chicken quick wash the hands now from there get that Grill nice and hot okay and the secret behind this is that we're going to flatten the chicken out over the grill skinside down first okay there's the drums dab dab dab into that seasoning and on she goes now don't you dare waste that season that on there like that okay get that in and on cook with a seasoning quick wash of the hands stop the clock while I wash my hands please 10 seconds now from there get rid of that board you can press this which is almost like a sort of chicken and you press it and it caramelizes I like to actually get a pan fried pan normal pan and just put it over and that starts to cook the chicken quicker just check the color Okay lift up one side we start to see don't be scared of all that beautiful calization once You' got the really nice color on there lift that up okay turn that over and then literally open that back up pan on okay really important to keep that pan on it Cooks twice as quick drizzle a little bit more olive oil on there okay and let that literally get going okay now the goddess sauce this is a beauty in the Ry household we use this on fish chicken red meat and of course white meat first of all a nice tablespoon of djel mustard you can use a English mustard but the djel mustard helps it become a little bit more sort of almost sweeter less spicy followed by butter milk now that's the beautiful acidulated yogurt and it gives a really nice flavor to that sauce fresh taragan just get your taragan and literally hold up and pull off those wonderful leaves that gives it a really nice sort of acidic slightly spicy flavor want to get those stalks out so just hold it up and peel off those little leaves fresh taragon really helps lift the sauce and literally helps with the color as well and then from there literally get your avocado okay in open that up and look at the shape of that that should literally fit the spoon so get your spoon in there don't need to peel it and just go up and in okay now a nice tablespoon of CER vinegar okay and now we're going to Blitz that on literally 10 seconds take that off give that a good shake and again beautiful tap it and then look those beautiful amazing vibrant sauce I go so well with that chicken now look under here you see what's happening but here's a little tip get your jug and just just literally place a little bit of water there and what that does it sort of steams the chicken as well it's a really cool technique just make sure you got the extraction on when you do it right now from there lift that lid off and look that chicken Cooks so beautifully look at that back on underneath time please minutes 4 minutes to go and again a little bit of steam in there it works so beautifully it creates the Steam and the chicken has been colored it's got that wonderful caramelization on there and now that water in there steams I've kept the gas up nice and high okay now when we come to finish this dish okay that water will evaporate okay I want to quickly just get some nice sliced bread now look I can turn that gas down now and that is steaming I'm going to use this pan get that really nice and hot this time okay but that chicken is cooking beautifully really really important if ever you're in doubt of the thighs or the drum just take your knife and just go through again you'll see look those juices are clear the breast is nice and plump and it's cooked beautifully the thighs of the drums always take a little bit more but it doesn't matter now I've turned the gas down we steam that drizzle olive oil take your lemon and just squeeze some fresh lemon juice on that think of what's Happening Now with a smok paprika squeeze and put the rest on there and we're just going to grill the lemon but squeeze the juice out of it first squeeze and then Grill the lemon as well now in this pan I'm going to make some beautiful croutons okay and the croutons are going to go well with a salad tablespoon of olive oil in there time please 230 2:30 right from there a really nice sort of crusty leftover bread and you know the best croutons are always made with stale bread doesn't go off it just gets drier therefore they get more crispier nice big chunky croutons okay get that oil nice and hot and then literally in we go we're going to sort of toast these now beautiful okay A little bit of salt a little bit of chili okay and get those croutons nicely toasted now here we go is there toasting start dressing your salad okay got my fresh gonzola and all we do here is just put a little touch of salt a little touch of olive oil and a fresh squeeze of lemon juice okay and that's going to make it a little bit more sort of vibrant up but before we roll it around dress it just break off the gorgona okay and just sit that in and look you don't want to make any pretty pictures with this this salad it's a sort of rustic delicious salad croutons are nice and crispy that is going to set beautifully my plate 1 minute left and then with the avocado out get your spoon in round over she goes and then literally just slice that down and sit that on top of your salad beautiful boom and then look lift that chicken up she sits on there my croutons go on so crispy and then finally 10 seconds 10 seconds and then finally my lemon sits on there as well that's going to be squeezed on and and then finally boom on and there you go an amazing spatch chicken grilled beautifully with an amazing Green Goddess sauce done in 10 minutes Bo to all of you thank you for watching Ramsey in 10 if I went too quick I apologize but slow it down now don't for forget to pick up Ramsey in cookbook inspired by this series and trust me you're going to come out a much better chef and if you like this video don't forget to subscribe to my amazing YouTube channel for more good luck\n"