Feta Roast Chicken
video description
Date: 2019-07-25
Related videos
Comments and reviews: 10
Charles-A Rovira
You made a comment about lemon potato peppers not _being a thing_ so, of course, I am going to try it. Just imagine it: _lemon, sliced rondelets of lemongrass and __herbes de Provence__ mashed potatoes, stuffed into red and yellow peppers, with butter roasted garlic on top, oven roasted to accompany your feta stuffed roast chicken. _ The feta looked like crap (so what, feta always looks like crap) because you hadn't mixed in finely chopped red peppers and some cayenne. O. M. G.. I'm drooling on my keyboard.
reply
You made a comment about lemon potato peppers not _being a thing_ so, of course, I am going to try it. Just imagine it: _lemon, sliced rondelets of lemongrass and __herbes de Provence__ mashed potatoes, stuffed into red and yellow peppers, with butter roasted garlic on top, oven roasted to accompany your feta stuffed roast chicken. _ The feta looked like crap (so what, feta always looks like crap) because you hadn't mixed in finely chopped red peppers and some cayenne. O. M. G.. I'm drooling on my keyboard.
reply
2foodtrippers
Disagree about the appearance. It looks like something that would fit quite nicely on a rustic Greek table. Since feta is a sheeps cheese, with low casein, I dont think a softer version would have made much of a difference. For one month we had an apartment in Athens with a full kitchen and access to some of the tastiest aged feta in the world. I would have loved to have made this recipe, with that barrel aged feta, while we were there. (With some orzo on the side)
reply
Disagree about the appearance. It looks like something that would fit quite nicely on a rustic Greek table. Since feta is a sheeps cheese, with low casein, I dont think a softer version would have made much of a difference. For one month we had an apartment in Athens with a full kitchen and access to some of the tastiest aged feta in the world. I would have loved to have made this recipe, with that barrel aged feta, while we were there. (With some orzo on the side)
reply
Tablet One
Will be doing this in the next few days. I buried a 55 gallon drum in my yard (learned this from a Saudi friend when I was active duty) where I fill it with wood and when it's coals put in chicken, beef, goat, lamb whatever kind of meat and a pan of rice on multilayered rack I made. I then cover with wet towel and seal the lid on the drum. I come back 2. 5 hours later to smoky, meaty goodness. Easy way to feed a lot of people. This chicken will be my next challenge.
reply
Will be doing this in the next few days. I buried a 55 gallon drum in my yard (learned this from a Saudi friend when I was active duty) where I fill it with wood and when it's coals put in chicken, beef, goat, lamb whatever kind of meat and a pan of rice on multilayered rack I made. I then cover with wet towel and seal the lid on the drum. I come back 2. 5 hours later to smoky, meaty goodness. Easy way to feed a lot of people. This chicken will be my next challenge.
reply
Kathy Johnson
Since feta isn't ever going to look smooth and creamy, what about adding in some ground nuts (pine or walnut) or other tasty brown ingredient so that the mixture still tastes like feta but looks more like a classic stuffing mixture? That might fix the look. You could also go with fresh oregano instead of dried and that would them make your stuffing look more like a pesto. if a layer of green under the skin doesn't look worse to you.
reply
Since feta isn't ever going to look smooth and creamy, what about adding in some ground nuts (pine or walnut) or other tasty brown ingredient so that the mixture still tastes like feta but looks more like a classic stuffing mixture? That might fix the look. You could also go with fresh oregano instead of dried and that would them make your stuffing look more like a pesto. if a layer of green under the skin doesn't look worse to you.
reply
Sophie Loves Sunsets
Great recipe Chef John I made this chicken yesterday and it was so good: ) I'm a big lover of chicken dishes anyway but this recipe with feta has took it to a new level. I really do think this is a great combo of flavours. Feta is one of my favourite cheeses too it's just so versatile. A feta recipe that is also really amazing is Greek feta turkey burgers. My husband makes those all the time and they are so delicious
reply
Great recipe Chef John I made this chicken yesterday and it was so good: ) I'm a big lover of chicken dishes anyway but this recipe with feta has took it to a new level. I really do think this is a great combo of flavours. Feta is one of my favourite cheeses too it's just so versatile. A feta recipe that is also really amazing is Greek feta turkey burgers. My husband makes those all the time and they are so delicious
reply
Jon Thornton
Chef John got about half round of cotija cheese left from mex st corn recipe. What about spatchcocking a chicken using your recipe w/ my leftover cheese w/ pesto & smoking the chicken or grilling it on pit or both to crisp up skin. My daddy taught me to always get permission before messing with another mans stuffed chicken lol.
reply
Chef John got about half round of cotija cheese left from mex st corn recipe. What about spatchcocking a chicken using your recipe w/ my leftover cheese w/ pesto & smoking the chicken or grilling it on pit or both to crisp up skin. My daddy taught me to always get permission before messing with another mans stuffed chicken lol.
reply
nrrork
Okay, you got me, I'm making this one. I already roast a pretty killer chicken by putting garlic butter under the skin. So I'll try mixing things up a little. With fall coming, I'm itching to make a few roasts. Not that I couldn't make it before now, but, I dunno, fall just feels more like roasting weather to me. _
reply
Okay, you got me, I'm making this one. I already roast a pretty killer chicken by putting garlic butter under the skin. So I'll try mixing things up a little. With fall coming, I'm itching to make a few roasts. Not that I couldn't make it before now, but, I dunno, fall just feels more like roasting weather to me. _
reply
Dinka Boutit
This is an excellent technique for any poultry except duck, which doesn't need it, and is the ultimate secret for the juiciest white meat you will ever have. You can also do it with sausage, or just herbed butter. This is how I do my holiday turkeys (butter) which are reliably fantastic if I say so myself.
reply
This is an excellent technique for any poultry except duck, which doesn't need it, and is the ultimate secret for the juiciest white meat you will ever have. You can also do it with sausage, or just herbed butter. This is how I do my holiday turkeys (butter) which are reliably fantastic if I say so myself.
reply
Thomas Leffler
Love the video as always and a delicious recipe. I like serve my spatchcock roast chickens over a salad of baby kale and feta, the greens wilt slightly and juices combine with the feta to become creamy, its great. Also, the reason for the holes in the skin were from using the tongs during salting
reply
Love the video as always and a delicious recipe. I like serve my spatchcock roast chickens over a salad of baby kale and feta, the greens wilt slightly and juices combine with the feta to become creamy, its great. Also, the reason for the holes in the skin were from using the tongs during salting
reply
Crushi! .Original Music, Art and Weird.
Baking a whole chicken is one of life's great joys. It's really pretty easy. Just salt and put in oven until cooked. It will taste wonderful. And no you won't die. Just wash it off and wash your hands. It's not gross either. It's actually really educational.
reply
Baking a whole chicken is one of life's great joys. It's really pretty easy. Just salt and put in oven until cooked. It will taste wonderful. And no you won't die. Just wash it off and wash your hands. It's not gross either. It's actually really educational.
reply
Add a review, comment
Other channel videos
