This is the most mouthwatering crispy skinned chicken with an intense chicken broth/jus made from scratch! All this is made from a single whole chicken. Theres also creamy, buttery mash and fresh greens that complete this delicious dish.

⭐ SEND ME YOUR VIDEO IDEAS https://chefjackovens.com/contact/'>https://chefjackovens.com/contact/

➖ Follow Me ➖

My Website: https://chefjackovens.com
Instagram:   / chefjackovens  
Facebook:   / chefjackovens  
‍ Tiktok: https://www.tiktok.com/@chefjackovens...
Patreon   / chefjackovens  
Meal Prep Channel: ‪@PrepItByCJO‬

Become A Member:    / @chefjackovens  

➖ My Equipment ➖

My Knives Https://www.koiknives.com/discount/Ja... (Free Shipping)
My Chopping Board (Mako Butchers Block) https://bit.ly/3RIeupC
Mako Wok https://bit.ly/3RFAC3Z

➖ Special Thanks To All Patreon Members ➖

CJE
David Taylor
Trip
Michael
Bent Ed
Featheredindian
Will Stanton
Ken Ontko
Angelo D
Alpha Leonis
Lei Nagata
Saul Pineda
Ohmachi
Mark McLane
James W Pharo
Al Philp
Adrian Keevill
Naz
David Snuggs
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Daniel Byrne
Dimmy
Ethan Nalvz
Team Aelskling
Sacobite
Efrain Toledo
Nani Maschnick
Frank Hoeflich
Brandon Mcpherson
Richard Roche (aka Irish)
Patrick Robles
Sam Quinsey
Gerald
Albipwnr

➖ Special Thanks To All Youtube Members ➖

Patricia Treslove
Steed Chedgey
Late
Blue Oak
iamceph
eric andrews
Mark Docherty
Greg Fisher
Gerald Hash
Alex Hansell
AB

➖ Recipe ➖

Here’s the Recipe

Chicken Broth  

1 Whole Chicken, Supreme Removed and Carcass Chopped Into Pieces. 
1 1/2 Tbsp (30ml) Olive Oil 
2 Brown (Yellow) Onion, Chopped 
1 Garlic Bulb, Halved 
4 Sprigs Thyme
23 Stalks Rosemary
5g (0.2oz) Black Peppercorns 
1/4 Cup (60ml) Dry White Wine 
1 Tbsp (20ml) Red Wine Vinegar
1 Cup (250ml) Chicken Stock 
Salt & Pepper 

Mashed Potatoes  

5 Large Potatoes, Washed 
200g (7oz) Unsalted Butter, Softened & Cubed 
2 Tbsp (40ml) Full Cream Milk 
Salt & Pepper 
Rock Salt 

Chicken Supreme & Greens  

1 1/2 Tbsp (30ml) Olive Oil 
2 Chicken Supreme (Chicken Breast Bone In)
2 Tbsp (28g) Unsalted Butter 
6 Sprigs Thyme 
2 Garlic Cloves 
Salt & Pepper 
—————————
1 Tbsp (20ml) Olive Oil 
1 Bunch Swiss Chard (Silverbeet), Chopped 
3 Garlic Cloves, Crushed & Chopped 
Salt & Pepper 

Method  

1. Preheat the oven to 180.c—350.f. Spread a layer of rock salt onto a baking tray, add the potatoes, and bake in the oven for 1 hour to 1 hour and 15 minutes or until the potatoes are fork tender. Allow to cool for 20 minutes. Slice the potatoes in half and run through a potato ricer. Discard the skins or cook them up for crispy skins. To achieve an even smoother mash, run it through a fine mesh strainer. 

2. Place the smooth mash into a bowl, add the unsalted butter, full cream milk, salt and pepper. Mix to combine, adjust seasoning and set aside until ready to serve. 

3. In the meantime, pat the whole chicken dry with a paper towel. Remove the wishbone, legs, and wings, slicing through the bone joints and removing as little skin as possible. Slice and remove the chicken breast, leaving the skin and bone attached. Remove the tenderloin, save it for another dish, or use it in stock. 

4. With the chicken carcass, break it down and chop it into small pieces. Place a pan over mediumhigh heat, and add olive oil and the chopped carcass. Season well and cook for 56 minutes or until well browned. Add in the remaining broth ingredients and bring to a boil. Cook for 3040 minutes, skimming off any impurities that surface. Drain the broth through a fine mesh sieve into a saucepan. Place the saucepan back over mediumhigh heat and bring it to a boil. Reduce heat to low and simmer the broth for 15 minutes or until reduced and slightly thickened. Please note that this chicken gravy is not a thick sauce and should be watery. 

5. Pat the chicken supreme dry on the skin and season well with salt. Place a pan over mediumhigh heat. Add olive oil and sear the chicken, skin side down, for 34 minutes or until golden and crispy. Flip the chicken over and cook in the oven for 13 minutes. Remove from the oven and place it back over mediumhigh heat. Add in unsalted butter, thyme and garlic cloves. Allow to melt and baste the chicken for 1 minute. Remove, let rest and slice into large pieces. 

6. In a clean pan or wok over mediumhigh heat, add the olive oil and garlic. Stir fry for 30 seconds. Add the Swiss chard (silverbeet) and a splash of water or stock and stir fry for 23 minutes or until the leaves have wilted. Season to taste and remove from heat.

7. Place down the Swiss chard, mash , and lay the sliced chicken over the chard. Pour over the gravy and top with cracked black pepper. Dig in. 

Video Uploaded By
Jack Ovens

#chickenrecipe #mashedpotatoes #gravy