Amanda Holden is a fan of John Torode’s “golden” recipe, which he claims guarantees a “lovely and moist” roast chicken
Amanda Holden swears by John Torode’s genius roast chicken recipe.
The Heart Radio presenter says despite being a vegetarian, she doesn’t shy away from ensuring the most succulent chicken is served up for her loved ones every Sunday.
Explaining her ways of cooking a chicken on the show this week, the 54-year-old said the trick comes with the help of ice cubes.
She revealed: “I do ice cubes with frozen herbs inside them. And then I stuff the chicken with some ice cubes and lemon and garlic, so it steams from the inside out.
“And then I always have Yorkshire puddings from scratch.”
Sharing further details about creating the perfect thick gravy, she added: “I use Bisto powder, not granules, and I throw in a bit of Harveys Bristol Cream [sherry] in my gravy. A bit for the chef, and a bit for the gravy.”
Giving credit where it’s due, Amanda says the trick she uses for game-changing chicken comes from chef John Torode.
While demonstrating his method on This Morning last year, he described it as his “golden tip”.
Talking viewers through the process, he added: “So you take your chicken as it is, so what it’s got on the outside of it, and it’s usually all tied up.
“Keep that, and then what we’re going to do is fill the inside with a couple of lemons, cut in half, a bit of sage and some ice cubes.
“And you take ice cubes, and you put salt and pepper on your ice cubes because the chicken has skin on the outside of it.
“Now, the skin of the chicken can’t permeate [the flavour] can’t go into it. So the only way seasoning comes is from the inside.”
John insists that this method of cooking chicken ensures a “lovely and moist” result.
Additionally, John is a huge fan of his wife Lisa Faulkner’s recipe for what he calls “the best roast potatoes in the whole world”.
She suggests that adding a stock cube to the boiling water for the potatoes can significantly boost their taste.
Lisa explained on the show: “You heat the water and then sprinkle a bit of a stock cube in and swoosh it all around and then put your potatoes in and it gets a nice seasoning on it.”