Gordon Ramsay's Top 5 Chicken Recipes

take a mortar and pestle to make a spicy marinade for

chicken

, open the cardamom pods and add ground ginger, coriander, cinnamon, grated nutmeg, garlic cloves, fresh coriander, lemon juice, olive oil and season now, powder for Form a paste, pour over the

chicken

thighs and let sit. marinate for up to two hours to cook the griddle over high heat for wonderfully charred meat once the chicken is cooked hot with tortillas on the same griddle, then simply cut the chicken and place the wrapper on top with shredded cabbage, chopped spring onion and your favorite chili sauce ready in 20 minutes sticky, succulent and completely Moorish chicken wrap, start by cutting the chicken thighs into pieces, now with the marinade, minced garlic, ginger, red chili and lemon juice in a pan, toast coriander and cumin seeds to release their flavors, grind and add to the chicken, then pour over the plain yogurt, add the turmeric and season the mixture and let it marinate for two hours to overnight, then fry the chopped onions in olive oil. olive, then add chopped garlic and ginger, ground coriander, garam masala and turmeric, tomato puree and butter, then add marinated chicken. and all the rest of the marinade and cook until tender, finally top with marinated cilantro for flavor and cooked in 20 minutes chili, ginger and cilantro chicken, a simple and stress-free walk, start by preparing the intense Jerk marinade, First up are the Scotch Bonnet peppers, they may be small, but they pack a punch.

Real heat and a hint of fruitiness, then minced garlic and fresh thyme for seasoning, add ground cloves, cinnamon, nutmeg and allspice, season with salt and pepper and combine with olive oil, then score the chicken legs so that the Spicy flavors penetrate deeply into the meat, rub well with the pull. Mix the marinade and olive oil on a hot plate, brown the marinated chicken for 10 minutes, then add the Worcestershire sauce, cover and cook in the oven at 220 degrees for 20 minutes. Spicy spicy chicken, easy to make and finger licking good. Hello, I will help you. with a little bit of pickle please oh definitely now you love pickles right I love pickles um favorite pickle what is it?

I like pickled onions, let's make pickled celery mm-hmm, it's a nice little snack and great for plums, great for salads, first thing I want. You pick the celery for me so you can see where the next one will be. It's there, yeah, okay, I'll figure it out, but I'm hungry, this is all we're having for dinner today. Jack, come on, I wouldn't do it. That for you know there's more to come now because we're picking it up we want it to look a little more attractive so we're going like this it's okay at an angle so when you pick up all the food it does. preserve it, that's exactly what it does, but it also gives it a very nice salty sour flavor, yeah, okay, now a splash of water and then with the sugar, okay, so we need to get it into the bowl and create almost like a bit. syrup, yes, okay, a little teaspoon of peppercorns in mustard seeds, quite generous with the mustard seeds, that gives it a little bit of spice, now those you should know about.

Excellent nails. Cloves now with a touch of salt. Not good, so from there, white wine vinegar, now in order. In order for all of that to be pickled, you need to boil it, so by boiling it, okay, bring all the ingredients together, fuse all the spices together and help cook with celery. It has a little flavor, nice. Look, I put some hair on your chest. Yes, it was good. Look boom, it's already working, look, good wine vinegar, right, the celery is ready, yeah, okay, let's walk to the ball, now turn it off, from there let's start putting the celery in that jar so that when you choose other foods You can use the exact same recipe. 100 once it's pickled it doesn't really go out mm-hmm okay now put them in there so we can eat this right away when it's here you know how as soon as it cools down you can definitely eat it right away?

Don't wait to try it for dinner, aren't they delicious? Yes, we will let it cool. Our pickles are ready and cooling now to marinate the chicken. When you fry chicken, traditionally it will always be done with the dark meat, the brown meat. so you have that nice kind of drum here and this piece, yes, it is thigh cooked on the bone and it also keeps it even more moist, so the first thing is salt, pepper, please, from there, the famous buttermilk , buttermilk, is brilliant for marinating chicken, if you can put it. this buttermilk on the chicken the night before, the more it tenderizes the chicken and starts to really relax it and gives it a really nice creamy sour flavor so you might as well keep it in the refrigerator for us please prepare the buttermilk. did its magic on the chicken, all that's left is to fry it now we're going to take the chicken out of the buttermilk and into the flour, that's why it gets nice and crispy and blistered on the outside, okay, great, so? what we have? just to make sure because the flour is the last layer yeah this is well seasoned yeah okay so salt and pepper are nice and this is smoked paprika so it gives it a little bit of uh maybelline yeah spice that's it , a little spicy. and this is my favorite, what is that cayenne pepper?

It's also a little spicy, but the heat works great. Garlic powder is traditionally used a lot on steaks. Onion powder. Garlic powder. Just swipe your fingers. Please cool down. I'm going to put the frying pan. now two centimeters of oil, this is also a very good mixture for the fish mm-hmm, the gujjon is fighting a nice spicy texture which helps the fish, so the first thing is to shake off some of the buttermilk, yes it is Well, it is very important to cover them completely. Okay, in the flour, yeah, okay, so I love fried chicken. Now you pick up that first one and put it there away from you?

You do it carefully and carefully and store it well if you think the oil is at any stage. too hot, yes, just add a touch of cold oil in there, yes, or turn off the gas. Gently fry the chicken for 25 to 30 minutes or until cooked through. Now very carefully, turn them over, please, yes, great, can we eat this fried chicken every day? every day no, definitely not, it's a delight and it gets fried little by little, so once every three weeks, yes, it seems great to me, yes, now without gas, okay, yes, the paper is ready, okay , on paper, sell them, oh well, I love fried chicken, I'm telling you.

I'm pretty sure I love it in the morning look here's the best delicious now fried chicken pickles if you choose dulce de leche cakes we're ready buddy very good that's good one of the things I love cooking and that keeps me excited afterwards. 25 years behind the stove is that there is always something new to learn every day new ingredients new techniques and new cuisines start with the stuffing it's amazing how exciting a stuffed roast chicken can be because it keeps the chicken incredibly moist and gives it a texture delicious inside. the bird, I'm going to start with cured cereso, this is a traditional Spanish sausage and it has a spicy garlic flavor, incredibly meaty, which gives a little richness to the filling, put the chorizo ​​in, start cooking it and get all those oils out . touch the olive oil there so it works well chopped onion add the onions to the ceriso and in a matter of seconds they will change color while absorbing all the flavor that beautiful spice they have stolen from that sausage now smell the onion incredible garlic fresh thyme with garlic simply hold it down and put your fingers in there and it's a really nice way to remove all those pretty fragrant flowers of time, you can hear them crunching in the background these are cannellini beans, they're waxy, very soft and they're so delicious but very dense, but for the filling are so robust that nothing breaks, drain them and they will also take all that juice from this freezer.

I'm going to season them now because they are very dense. need help I mean it looks like it's a dish on its own good enough to eat now I want to sweeten things a little half dried tomatoes that sweetens the filling beautiful the filling is ready look at the color everything looks Spanish it looks delicious now stuffing the chicken I like to remove these little knuckles while the chicken is cooking the skin stretches over the bone you can get a really nice drum and remove those little wing tips also salt pepper so important now that you're stuffing I'm I'm going to go right into the chicken, push it down, this really helps cook the bird evenly because you're pushing out all the empty spaces in the carcass and get a nice big lemon.

Push the lemon in, lift the person's nose, and place the skin over the olive. oil on top salt and pepper a teaspoon of paprika sprinkle on it and then rub that with your hands and see what the paprika does to the chicken put this as a sweet and spicy marinade, it's not even roasted yet but it looks delicious 400 ml white wine the same amount of water that helps the chicken steam the chicken be generous over time the twigs make sure the twigs are folded tightly around the roasting pan so the chicken steams in the oven keeping it moist and juicy in the oven cook for one hour at 180 degrees with a nice aluminum foil, take it out and remove the entire lid, then give it another 30 minutes so that the skin becomes crispy.

Look, it's very important to make sure you remove the aluminum foil after half an hour so that it looks beautiful. let it open, squeeze it in that delicious sauce mixture that in the tray and sift that is really nice, fragrant, toasted juices with lemon and spices to finish before you cut the chicken, it brings out an incredible, incredible filling, I would eat it with chicken over potatoes any day and then. just take the juices from the roast chicken now to cut the chicken, hold the drum and cut it straight and there is a wonderful drum and thigh through the wishbone with the tip angled so you can see the texture of that amazing roast chicken .

Take the juices from my cooking, I just want to give a pleasant lemon flavor to my chicken and that's it, a delicious roast chicken stuffed with a lot of charm.