0:00:10 > 0:00:12Darwin, I think I may have found
0:00:12 > 0:00:14the missing link in your theory of evaporation.
0:00:14 > 0:00:20It's evolution, you buffoon. What is it, Covington?
0:00:21 > 0:00:28- It's a fossilised chicken drumstick. - That is exactly like this.
0:00:28 > 0:00:33That means that they had fried chicken 100 million years ago.
0:00:33 > 0:00:38No, no. This chicken proves my theory of evolution.
0:00:38 > 0:00:40"Eggs-cellent".
0:00:42 > 0:00:45- We're back! - Shaboom!
0:00:45 > 0:00:48And we're on our biggest adventure ever.
0:00:48 > 0:00:49Let's go!
0:00:49 > 0:00:52- 'We're taking our bikes to four continents...'- Where's Dave?
0:00:52 > 0:00:57To find out how chicken has taken over the culinary world.
0:00:57 > 0:01:00- Absolutely superb.- This is almost a religious experience.
0:01:00 > 0:01:04And why it's about to become the planet's most popular meat.
0:01:04 > 0:01:07We are going across France just to find a chicken.
0:01:07 > 0:01:12- We'll uncover the world's most fascinating and delicious...- Curry!
0:01:12 > 0:01:14- Chicken and egg dishes.- Chicken!
0:01:14 > 0:01:19From the great British roast, to exotic spices in Morocco.
0:01:19 > 0:01:22And the best ways of cooking them.
0:01:22 > 0:01:24Mwah-ha-ha!
0:01:24 > 0:01:26BOTH: Oh, yes!
0:01:26 > 0:01:29'We're exploring the history and cultural impact of the humble
0:01:29 > 0:01:31'chicken.'
0:01:31 > 0:01:33It's the Holy Land. 'And the egg, dude.'
0:01:33 > 0:01:38- From the home of lip-smacking fast-food.- Thank you!
0:01:38 > 0:01:40- To French cordon bleu.- Oh!
0:01:40 > 0:01:43Paris! Ooh-la-la.
0:01:43 > 0:01:48It's our most finger-licking chicken-y adventure ever.
0:01:48 > 0:01:50THEY CHEER
0:01:50 > 0:01:51I don't know how you top this.
0:02:03 > 0:02:06Our journey starts in chicken-crazy Britain.
0:02:08 > 0:02:10Do you know what?
0:02:10 > 0:02:12- I'm dead "egg-cited", Dave. - Me, too, Kingy.
0:02:12 > 0:02:14And I can't wait to get "cracking".
0:02:15 > 0:02:19We eat a jaw-dropping 1.3 billion chickens and over 12 billion
0:02:19 > 0:02:21eggs a year.
0:02:21 > 0:02:25And it's not just about food.
0:02:25 > 0:02:29We've turned chicken-keeping into a national obsession.
0:02:29 > 0:02:33So, what's behind this passion for all things poultry?
0:02:33 > 0:02:37And what are the tricks to making some of our favourite
0:02:37 > 0:02:40traditional British treats?
0:02:44 > 0:02:47The place to begin is at Si's house,
0:02:47 > 0:02:50where roast chicken is a Sunday tradition.
0:02:51 > 0:02:56It's also the day Si has his mates over for band practice.
0:02:56 > 0:03:00And Sunday normally consists of all the lads getting round,
0:03:00 > 0:03:03having a craic and eating chicken.
0:03:03 > 0:03:05It is our roast of choice.
0:03:13 > 0:03:16They say timing is everything in music, and I've timed it
0:03:16 > 0:03:19so the only drumsticks on show are covered in gravy.
0:03:21 > 0:03:26- Right, fellas, we're off. Leg or breast, boys?- Give us both.
0:03:26 > 0:03:29There's no more British way to eat a bird than to roast it with all
0:03:29 > 0:03:31the trimmings.
0:03:31 > 0:03:36Even with a simple roast Sunday chicken, there's variety.
0:03:36 > 0:03:39Some people like the leg, some like the breast,
0:03:39 > 0:03:40some like a couple of wings.
0:03:40 > 0:03:42I mean, the wings are popular now.
0:03:42 > 0:03:45- In fact, they're breeding birds now with giant wings.- Are they?- Yes!
0:03:45 > 0:03:48- Cos wings are in. - It's funny how you can have, like...
0:03:48 > 0:03:51If you were to have beef twice a day or, say, lamb,
0:03:51 > 0:03:53or something, you would think, "Oh, God, I'm having it again.
0:03:53 > 0:03:54"I'm having beef again."
0:03:54 > 0:03:57But chicken, you wouldn't bat an eyelid, would you,
0:03:57 > 0:03:59if you had it for lunch and you had it for tea?
0:03:59 > 0:04:01That's very true, actually. It lends itself to loads of
0:04:01 > 0:04:04- different techniques, doesn't it? - Absolutely, yeah, it's very versatile.
0:04:04 > 0:04:07We're going to get such a lot of pleasure from that humble
0:04:07 > 0:04:09bird but then we've got the sandwiches to come.
0:04:09 > 0:04:14- And the chicken pie, dude. - Stir-fries.- Soup.- Ooh, chicken.
0:04:14 > 0:04:17- It is the gift that keeps on giving. - You're not wrong.
0:04:17 > 0:04:21So, what's the secret to cooking the perfect roast chicken?
0:04:21 > 0:04:26And how did we become a nation of chickaholics?
0:04:26 > 0:04:33Chicken is now Britain's favourite meat. 95% of us eat it.
0:04:33 > 0:04:36The truth is, it's tasty, easy to cook and affordable.
0:04:36 > 0:04:39But it hasn't always been on our tables.
0:04:41 > 0:04:46In fact, go back 200 years, and we hardly ate chicken at all.
0:04:47 > 0:04:52- The answer to all this lies in a tale of two queens.- Oh!
0:04:52 > 0:04:57And this grand old house was built during the reign of one of them.
0:04:57 > 0:04:58Queen Victoria.
0:05:01 > 0:05:08# God save our gracious Queen Long live our noble Queen
0:05:08 > 0:05:13# God save the Queen. #
0:05:15 > 0:05:20In days of old, with empire bold, Queen Victoria ruled the waves.
0:05:20 > 0:05:27The favourite nosh, it wasn't posh. It was chicken that she craves.
0:05:27 > 0:05:29A bit like us, really.
0:05:29 > 0:05:33We're here because the fire-belching behemoth behind us is
0:05:33 > 0:05:35a Victorian oven.
0:05:35 > 0:05:37Look, it's a very old range, isn't it?
0:05:37 > 0:05:39And it's cracked so the flames are coming out of where they
0:05:39 > 0:05:42shouldn't but, dude, it'll be all right.
0:05:42 > 0:05:47- Trust me, I'm an arsonist.- And why this cutting-edge technology?
0:05:47 > 0:05:48Well, firstly,
0:05:48 > 0:05:52because we want to share with you how to cook the ultimate roast.
0:05:52 > 0:05:55But also because it was during the reign of Queen Victoria that
0:05:55 > 0:05:58eating roast chicken first took off.
0:06:00 > 0:06:03Back in the days of Queen Victoria,
0:06:03 > 0:06:05people didn't really eat chicken at all.
0:06:05 > 0:06:09British birds were scrawny little things not worth cooking.
0:06:09 > 0:06:12- When she was a young chick herself...- Happy birthday.
0:06:12 > 0:06:16..Queen Victoria was given some very exotic chickens.
0:06:16 > 0:06:18POSH VOICE: Oh, we are amused.
0:06:18 > 0:06:22So keen on her fancy feathered friends was she that she
0:06:22 > 0:06:25kicked off a huge trend for keeping exotic poultry.
0:06:25 > 0:06:27POSH VOICE: I hear it's all the rage.
0:06:27 > 0:06:32Many of the new breeds were plumper and tastier than their
0:06:32 > 0:06:33scraggy predecessors.
0:06:33 > 0:06:36POSH VOICE: Oh, you look delightful.
0:06:36 > 0:06:39Meanwhile, Victorian improvements to ovens and cookers meant
0:06:39 > 0:06:42people could roast meat at home for the first time.
0:06:42 > 0:06:44I'm not going in there. I'm scared of t'dark.
0:06:44 > 0:06:46And among the upper classes, at least, chicken was finally
0:06:46 > 0:06:48on the menu.
0:06:48 > 0:06:50POSH VOICE: Oh, how scrummy!
0:06:50 > 0:06:55And now, to honour that glorious history with
0:06:55 > 0:06:58a roast recipe fit for a queen.
0:06:58 > 0:07:00I just wanted to tell you all,
0:07:00 > 0:07:03you can't just throw it in the oven like everybody else does.
0:07:03 > 0:07:0795% of people do. They just take a chicken, take it out the fridge,
0:07:07 > 0:07:11whack it in the oven with some onions. Well, stop it. Because a chicken deserves respect.
0:07:11 > 0:07:13We're going to show you how to do it properly.
0:07:13 > 0:07:17If you don't do it, we're going to send the chicken police round and cut your legs off.
0:07:17 > 0:07:19- Right. - OK?- The first thing...
0:07:19 > 0:07:22This is the night before you're cooking it,
0:07:22 > 0:07:24you're going to salt it inside and out.
0:07:24 > 0:07:28So, take handfuls of salt and run it over, like so.
0:07:30 > 0:07:32- And inside. - So, in the cavity.
0:07:32 > 0:07:36It just makes the meat really, really plump and unctuous.
0:07:36 > 0:07:39It's juicy. It keeps its juiciness, doesn't it, in a weird way?
0:07:39 > 0:07:43Because it tightens up the grain of the meat to retain that
0:07:43 > 0:07:46texture and flavoursome content.
0:07:46 > 0:07:51It's flipping lovely, so trust us, we're chicken doctors.
0:07:51 > 0:07:54Wrap your salty bird in kitchen towel and whack it in the
0:07:54 > 0:07:56fridge overnight.
0:07:56 > 0:07:58And when you get back to business the next day,
0:07:58 > 0:08:00patience is everything.
0:08:00 > 0:08:03Now, what you want to do is you want to let this chicken come to
0:08:03 > 0:08:05room temperature.
0:08:05 > 0:08:07Chicken, steak, whatever.
0:08:07 > 0:08:11Always bring it to room temperature before you cook it because
0:08:11 > 0:08:13the meat from the fridge is like this...
0:08:13 > 0:08:16"Eeeh!" Hard to get a knife through it.
0:08:16 > 0:08:18Let it relax before you put it into the oven.
0:08:18 > 0:08:22But we'll use that time while this chicken is relaxing in its
0:08:22 > 0:08:26newly brined loveliness, to make the stuffing.
0:08:26 > 0:08:29The first thing that we do is chop five sage leaves, quite finely.
0:08:29 > 0:08:33You can use dried sage for this. About half a teaspoon.
0:08:33 > 0:08:36In a bowl, I've got an onion that has been sweated down
0:08:36 > 0:08:38for about five-ten minutes.
0:08:38 > 0:08:41So, basically the building blocks of stuffing, sage...
0:08:41 > 0:08:43And onion.
0:08:43 > 0:08:46- Beautiful sage, this. Fresh, lovely.- Oh, aye.
0:08:46 > 0:08:49And we like a bit of lemon in our stuffing.
0:08:49 > 0:08:52You get that lovely zest and that little floral flavour.
0:08:52 > 0:08:56It's just so nice. That goes in. The breadcrumbs.
0:08:59 > 0:09:01Egg. One. In.
0:09:01 > 0:09:04Give it a good old stir and season to taste.
0:09:05 > 0:09:07Now it's time to get stuffed.
0:09:07 > 0:09:11Now, you want to leave a bit of an air gap between the stuffing
0:09:11 > 0:09:14and the top of the breastbone for the air to circulate.
0:09:14 > 0:09:16Now, that's a top tip, that.
0:09:16 > 0:09:18And this stuffing's going to go near the breast meat.
0:09:18 > 0:09:20It's going to get up there and the sage,
0:09:20 > 0:09:23the lemon and pepper will work wonders.
0:09:23 > 0:09:25So, we're almost ready to roast.
0:09:25 > 0:09:30But how do you do the bird without it burning and sticking to the pan?
0:09:30 > 0:09:34Now, what I would like to do is cut the wing tips off and use
0:09:34 > 0:09:38this as a trivet. It just raises the chicken slightly away from the tin
0:09:38 > 0:09:41so that while the wing tips, which really there is nothing to eat,
0:09:41 > 0:09:44get burnt and stick, you will get flavour in your gravy,
0:09:44 > 0:09:47they'll stop the rest of the chicken from burning.
0:09:47 > 0:09:48- Wing tips.- Chicken.
0:09:51 > 0:09:54In most ovens, you will need 40 minutes per kilo.
0:09:54 > 0:09:58But the trick is to weigh AFTER you've stuffed your bird.
0:09:58 > 0:10:00To make it juicy and golden,
0:10:00 > 0:10:03we're going to rub that butter all over it.
0:10:03 > 0:10:09And while Dave's doing that, a bit of lemon juice all over the top.
0:10:09 > 0:10:13- But the thing is, we're not done yet.- No.
0:10:13 > 0:10:15We want gravy with our chicken, so,
0:10:15 > 0:10:19without adding some liquids to this, we're not going to get proper gravy.
0:10:19 > 0:10:23So, 100ml of water and the same of white wine.
0:10:23 > 0:10:27- You can use vermouth as well.- I like vermouth.- I do. It's nice.
0:10:27 > 0:10:30Slightly herby, as well, which is really nice.
0:10:30 > 0:10:33So, for perfect chicken, into the oven,
0:10:33 > 0:10:38220 degrees Celsius for the first 15 minutes then down to 180.
0:10:38 > 0:10:41Over to you. You seem to have control of the situation.
0:10:41 > 0:10:44I'm not entirely sure I do. Let's have a look.
0:10:50 > 0:10:53That is what's known as cold.
0:10:53 > 0:10:55But we're not going to let the small matter of
0:10:55 > 0:10:59a cold oven come between us and our roast chicken.
0:10:59 > 0:11:02- Have we got access to something else?- Course we have.
0:11:02 > 0:11:05These big houses, it's all for show, this lot down here.
0:11:05 > 0:11:09- They'll have one upstairs. Good hunting.- Thank you. Good grief.
0:11:09 > 0:11:10Passage of time.
0:11:10 > 0:11:12HE IMITATES CLOCK TICKING
0:11:14 > 0:11:16BELL RINGS
0:11:17 > 0:11:19Look at this baby.
0:11:19 > 0:11:23- That's the most perfect roasted chicken.- Yep.
0:11:23 > 0:11:26Now, this can rest, I reckon, for half an hour.
0:11:26 > 0:11:30I'm just going to put this in a cosy corner, have a little break.
0:11:32 > 0:11:34Meanwhile, back to the gravy.
0:11:34 > 0:11:36So, I'm going to take the cooking juices,
0:11:36 > 0:11:39remove as much fat as possible, then mix
0:11:39 > 0:11:43a dessert spoon of plain flour into the crunchy, yummy, crispy bits.
0:11:43 > 0:11:48For next step, in goes the wine, but a good, big glassful.
0:11:48 > 0:11:50Put this on the heat and stir.
0:11:50 > 0:11:54As the wine bubbles away, any browned bits that Mr King
0:11:54 > 0:11:57has managed not to scrape off will, in fact, go into the gravy.
0:11:57 > 0:12:01Now, look, the flour's cooking out, which is important.
0:12:01 > 0:12:04You can see how thick it's going. Dave, I think I'm ready, mate.
0:12:04 > 0:12:08- Right.- As it thickens, add your precious meat juices.
0:12:09 > 0:12:14Stir, season well and, finally, run it through a sieve.
0:12:16 > 0:12:18And that is the tastiest, purest,
0:12:18 > 0:12:21most beautiful gravy you could possibly want.
0:12:23 > 0:12:26It's no surprise when you see how delicious that looks that
0:12:26 > 0:12:30chicken accounts for nearly half of all meat bought in Britain.
0:12:30 > 0:12:35- Gravy?- Ooh, not half. - How do you like it?- Oh, all over.
0:12:35 > 0:12:38- No, I don't like territorial pools.- Tell me when.- When.
0:12:38 > 0:12:41Now, let's taste this chicken.
0:12:45 > 0:12:48Do you know, Si, to me, I think this is one of the most perfect dinners.
0:12:48 > 0:12:50The chicken is cooked perfectly.
0:12:50 > 0:12:53The stuffing, you've got that wonderful sage, the onions
0:12:53 > 0:12:57and the bit of light lemon in it complements the chicken perfectly.
0:12:57 > 0:13:02And you know what? Great meat produces great gravy.
0:13:02 > 0:13:07- And that is so, so important.- Yeah. - So, take the time.
0:13:08 > 0:13:10Get a great chicken.
0:13:12 > 0:13:16There's no questioning the greatness of that roast, Kingy.
0:13:16 > 0:13:19And I'll tell you what, it's whetted my appetite to learn more
0:13:19 > 0:13:22about the story of chicken in Britain.
0:13:22 > 0:13:24Oh, me, too, mucker.
0:13:24 > 0:13:25The thing is, though,
0:13:25 > 0:13:28how far back should we go into this feathery fable?
0:13:28 > 0:13:31You'll wish you'd never asked.
0:13:31 > 0:13:34Kingy, you know we were descended from the apes?
0:13:34 > 0:13:38- Yeah?- I bet you can't guess who this little chuck's great, great,
0:13:38 > 0:13:39great, great, great -
0:13:39 > 0:13:45- you get the idea - grandad was. - The dodo.- No. Not even close.
0:13:45 > 0:13:51- Ostrich?- No, Kingy. Let me introduce to you, Mr T rex.
0:13:51 > 0:13:53Get away with yourself.
0:13:53 > 0:13:55Can you see a similarity?
0:13:55 > 0:13:58That's "egg-straordinary".
0:13:58 > 0:13:59"Egg-citing", eh?
0:13:59 > 0:14:01MUSIC: Get It On by T Rex
0:14:01 > 0:14:04Our feathery friends descended from flesh-eating lizards. Who knew?
0:14:07 > 0:14:11Well, it looks like we've got a lot to learn about all things poultry.
0:14:11 > 0:14:14True. This journey's not just about eating chicken,
0:14:14 > 0:14:17what about the birds themselves?
0:14:17 > 0:14:20Well, let's start with the kind of chicken most of us know best,
0:14:20 > 0:14:23the ones on the supermarket shelves.
0:14:23 > 0:14:26These are breeds of chicken that put on weight quickly,
0:14:26 > 0:14:29making them ideal for eating.
0:14:29 > 0:14:32But they're just the tip of the poultry iceberg, dude.
0:14:32 > 0:14:35There's an absolute plethora of chicken varieties out there.
0:14:37 > 0:14:40And I know just the place to meet some of them.
0:14:42 > 0:14:46Charlotte Carnegie is an award-winning chicken breeder.
0:14:46 > 0:14:48We've got quite a good collection.
0:14:48 > 0:14:52I think we've got about 25 different varieties and colours.
0:14:52 > 0:14:54Most breeds will come in several colours.
0:14:54 > 0:15:00Charlotte's the perfect person to talk us through the chicken
0:15:00 > 0:15:01in all its shapes and sizes.
0:15:01 > 0:15:04- This one has hair like you when you wash it, Kingy.- Yeah, it has.- Yeah.
0:15:04 > 0:15:06THEY LAUGH
0:15:07 > 0:15:10You won't find any of the birds here on your supermarket shelf.
0:15:10 > 0:15:15All Charlotte's chickens are egg-laying breeds, not food birds.
0:15:15 > 0:15:18- So, do different breeds have different personalities?- Yes.
0:15:18 > 0:15:19They've all...
0:15:19 > 0:15:22Every single breed has a different trait and personality
0:15:22 > 0:15:25and some are more friendly and some are better for eggs and all sorts.
0:15:25 > 0:15:29What's the difference between these birds and the ones that we
0:15:29 > 0:15:30actually eat?
0:15:30 > 0:15:33These are obviously just made for eggs.
0:15:33 > 0:15:36They're not made to put on a lot of weight cos the ones that
0:15:36 > 0:15:39we eat are bred for optimal feed-to-weight conversion.
0:15:39 > 0:15:41It's a bit like beef, isn't it?
0:15:41 > 0:15:44You know, you have beef cattle for beef and you have dairy cows
0:15:44 > 0:15:47for milk. Really, you don't eat dairy cows. It doesn't work.
0:15:47 > 0:15:50- No, it doesn't.- I didn't realise it was like that with chicken.
0:15:50 > 0:15:55- Almost all of these birds are hens. - That's female, to you and me.
0:15:55 > 0:15:58These hens are youngsters, called pullets.
0:15:58 > 0:16:02You can tell that from the small size of the red comb on their heads.
0:16:02 > 0:16:05- Can I try and pick one up?- Yep. - Which one? You look nice.
0:16:09 > 0:16:11Oh, I don't want to upset these ladies.
0:16:15 > 0:16:18That was a shock for you, wasn't it? Sorry, sweetheart.
0:16:18 > 0:16:21The comb on a hen is the cooling system,
0:16:21 > 0:16:23so they flush blood through that to cool themselves down.
0:16:23 > 0:16:27- And the cockerel being bigger, naturally...- Has a bigger comb. - ..needs a bigger comb.
0:16:27 > 0:16:30- It might be stupid, but do they all lay eggs?- They DO all lay eggs.
0:16:30 > 0:16:33Two or three chickens will quite easily supply
0:16:33 > 0:16:34a small family with eggs for a week.
0:16:34 > 0:16:37So, you need two or three chickens and a cockerel, presumably?
0:16:37 > 0:16:40- You don't need a cockerel for a hen to lay eggs.- Eh?- Eh? I thought...
0:16:40 > 0:16:42This is amazing.
0:16:42 > 0:16:45I always thought you had to have a cockerel in order for all the thingy to happen.
0:16:45 > 0:16:50No. The hen would produce an egg anyway and, if the cockerel is present,
0:16:50 > 0:16:52the egg will be fertilised before the shell goes on.
0:16:52 > 0:16:57So, if hens lay eggs whether or not a cockerel is around, what's
0:16:57 > 0:17:01the job of the fellas in a place like this, or your coup at home?
0:17:01 > 0:17:04The cockerel tends to be the policeman of the group,
0:17:04 > 0:17:08and he'll stop, break up fights, keep them in order.
0:17:08 > 0:17:09Ah, the pecking order.
0:17:10 > 0:17:14- In every flock of chickens... - Are you looking at my bird?
0:17:14 > 0:17:18..a pecking order is established right from the word go.
0:17:18 > 0:17:19Hey, cock of the north!
0:17:19 > 0:17:22The strongest, usually a cockerel,
0:17:22 > 0:17:25will end up first in line for everything.
0:17:25 > 0:17:29- The pick of the food.- Mine! Roosting spots. Bombs away!
0:17:29 > 0:17:32The most promising mate.
0:17:32 > 0:17:34Oh, hello!
0:17:34 > 0:17:38And being the pecking order means there's no need to fight.
0:17:38 > 0:17:42Meaning fewer injuries and less chance of alerting predators.
0:17:42 > 0:17:44Shut up. Quiet.
0:17:44 > 0:17:48So, even if you're bottom of the pile, you're better off in the end.
0:17:48 > 0:17:52- I told you.- But let's face it, every cockerel wants to rule the roost.
0:17:52 > 0:17:57- Take Mr Red for example.- Mr Red!
0:17:57 > 0:18:01- SHE CLUCKS - He is coming.- Come on!
0:18:01 > 0:18:03- I never thought you could do that. - Neither did I.
0:18:03 > 0:18:06- Not with food or anything, he's coming.- That's amazing!
0:18:06 > 0:18:09- Come on, then! - And I thought chickens were stupid.
0:18:09 > 0:18:12- No, he's quite clever. - He's massive!
0:18:13 > 0:18:15Do you want to have a hand?
0:18:15 > 0:18:18Yeah. You are more than just a nugget.
0:18:18 > 0:18:21- You ARE more than just a nugget. Aren't you?- Yeah, look at that.
0:18:21 > 0:18:27Look at that face, go on. Go, snuggle. Kiss him. Kiss Mr Red.
0:18:27 > 0:18:31Oh, I can smell your breath. It's quite pleasant. What a lovely bird.
0:18:31 > 0:18:33'Oh, get a room, you two.'
0:18:33 > 0:18:37What has blown my mind, and I think Dave's as well, is the plethora
0:18:37 > 0:18:41of breeds that are available because what you associate in
0:18:41 > 0:18:45a plastic bag in a supermarket is absolutely not what's here.
0:18:45 > 0:18:47It's remarkable.
0:18:50 > 0:18:54You know, there's one question about chicken and eggs we haven't
0:18:54 > 0:18:55answered yet, Kingy.
0:19:01 > 0:19:04So, Dave, you reckon the egg came first, do you?
0:19:04 > 0:19:09- I KNOW the egg came first. - Well, how?- It's obvious, isn't it?
0:19:09 > 0:19:13You see, because birds descended from reptiles. The chicken's a bird.
0:19:13 > 0:19:15Reptiles laid eggs so, obviously,
0:19:15 > 0:19:18the egg came first and in that egg was the first chicken.
0:19:18 > 0:19:22So, technically speaking, rightly speaking, the egg came first.
0:19:24 > 0:19:29Look, you need a chicken to lay an egg. It's got to be the chicken.
0:19:29 > 0:19:33No, no. The lizard laid the egg, not the chicken. Can't you see...?
0:19:33 > 0:19:37- Well, no!- Egg.- Chicken.- Egg.
0:19:37 > 0:19:41- Chicken.- Egg.- Chicken.- Egg.- Chicken.
0:19:41 > 0:19:42Egg. Egg. Egg. Egg. Egg.
0:19:42 > 0:19:45'There's nothing I love more, you know,
0:19:45 > 0:19:47'than an intellectually robust debate.'
0:19:47 > 0:19:51- Egg.- Chicken.- Egg!- Chicken!
0:19:51 > 0:19:54SI SIGHS Arguing with you is "eggs-hausting."
0:19:54 > 0:19:58We're never going to see eye to eye on this one, are we?
0:19:58 > 0:20:02No, more chance of seeing a chicken on the moon, dude.
0:20:03 > 0:20:07But one thing we can agree on is wanting to know more about
0:20:07 > 0:20:08the story of chicken.
0:20:08 > 0:20:10Yes.
0:20:10 > 0:20:11And the next question is,
0:20:11 > 0:20:16- when did the chicken...- And the egg! - ..first arrive on these shores?
0:20:18 > 0:20:22- Up until around the sixth century BC...- Four wheels, matey.
0:20:22 > 0:20:27..way back in the Iron Age, there weren't any chickens as we know them in Britain.
0:20:27 > 0:20:29Here, what's a chicken?
0:20:29 > 0:20:32But then some visitors brought exotic jungle fowl with them
0:20:32 > 0:20:34from south-east Asia.
0:20:34 > 0:20:38- What the heck is that?- It was as if aliens had landed.- We come in peace.
0:20:38 > 0:20:45- No-one had seen such colourful, noisy birds.- Take me to your feeder.
0:20:45 > 0:20:47But these creatures weren't seen as food.
0:20:47 > 0:20:51They were thought to be godlike. Oh, chicken have mercy.
0:20:53 > 0:20:56Great leaders were even buried with their chickens.
0:20:56 > 0:20:57# Roost in peace, mate. #
0:20:58 > 0:21:03So, what I want to know next is when did we stop putting chickens
0:21:03 > 0:21:06in the ground and start putting them in the oven?
0:21:06 > 0:21:09Ah, well, the answer to that, me mucker,
0:21:09 > 0:21:11lies in my neck of the woods.
0:21:11 > 0:21:14- Northumberland.- This is Vindolanda.
0:21:14 > 0:21:19One of the most important Roman archaeological sites in Britain.
0:21:19 > 0:21:24Vindolanda! No, it's not somewhere out of Harry Potter, it's just up the road
0:21:24 > 0:21:27from Kingy's house, so if you visit Vindolanda, and a visit is well
0:21:27 > 0:21:31worth it, you're welcome to pop in at any time at Si's.
0:21:31 > 0:21:33- He lives at the Old Lodge... - Shut up, you, will you?!
0:21:33 > 0:21:37Honestly, I don't want coach loads coming and eating me
0:21:37 > 0:21:39chicken dinners!
0:21:39 > 0:21:42We're here because Vindolanda is where the story of cooking
0:21:42 > 0:21:45and eating chicken in Britain started.
0:21:47 > 0:21:50Archaeologists find new stuff here every day.
0:21:50 > 0:21:54And one of their most "egg-citing" discoveries was Britain's
0:21:54 > 0:21:56oldest shopping list.
0:21:56 > 0:21:59It's a wooden tablet with an order to buy 20 chickens and
0:21:59 > 0:22:01hundreds of eggs.
0:22:01 > 0:22:04Wow! You'd think they had to feed a Roman army or something,
0:22:04 > 0:22:05wouldn't you?
0:22:05 > 0:22:08What's so exciting is that this,
0:22:08 > 0:22:10together with some butchered chicken bones found nearby,
0:22:10 > 0:22:14is the earliest evidence of chicken being on the menu in Britain.
0:22:14 > 0:22:18Now, eating chicken isn't the only thing the Romans
0:22:18 > 0:22:19introduced us to.
0:22:19 > 0:22:23No, apparently they also brought leeks into our cuisine.
0:22:23 > 0:22:27And I don't half love a leek, me, I do, I love it.
0:22:27 > 0:22:31- So, while in Rome... - Or Roman Vindolanda!- ..at least,
0:22:31 > 0:22:33we're going to combine the two.
0:22:33 > 0:22:34And cook one of our all-time
0:22:34 > 0:22:38favourite Northumbrian comfort foods.
0:22:38 > 0:22:42'Chicken and leek suet pudding.' Right, let's get on.
0:22:42 > 0:22:47First off, you need to marinate your chicken. You do.
0:22:47 > 0:22:50You do. We've got a mixture of chicken thighs and chicken breast.
0:22:50 > 0:22:52- It is a good formula, that.- It is.
0:22:52 > 0:22:54Cos it's different textures, isn't it?
0:22:54 > 0:22:57- Cos grains in the meat are different. So...- I've got a lemon.
0:22:57 > 0:23:00Back in the day, it probably would have been an Amalfi lemon
0:23:00 > 0:23:03brought by a passing slave all the way through France.
0:23:03 > 0:23:06However, this one's from the Grainger Market in Newcastle.
0:23:06 > 0:23:07Sage leaves.
0:23:07 > 0:23:10We're going to put some in. Now, this is all part of the marinade.
0:23:10 > 0:23:13Preferably, the longer you leave the marinade, obviously, the better it is.
0:23:13 > 0:23:17To finish the marinade, we add that other thing the Romans taught us to cook with.
0:23:17 > 0:23:21- 100ml of white wine. Or you can use vermouth.- Wine. Chicken.
0:23:21 > 0:23:25- Olive oil, they brought.- They did. - Heating. Sanitation.- Baths.
0:23:25 > 0:23:28Give it a stir and leave for an hour.
0:23:28 > 0:23:32While we're leaving it for an hour, you know what Dave's going to do, don't you?
0:23:32 > 0:23:34You know, you've watched us work before.
0:23:34 > 0:23:37- What are you going to do, Dave?- I'm going to make the suet crust.- He is.
0:23:37 > 0:23:40Now, the great thing about a suet crust is that it's a steam pudding.
0:23:40 > 0:23:44So, whatever dried herbs you put into the suet crust are going
0:23:44 > 0:23:45to work.
0:23:45 > 0:23:47So, for this, I'm going to use mustard and sage.
0:23:47 > 0:23:50225g of self-raising flour, don't use plain,
0:23:50 > 0:23:53you're making a suet pudding full of fluff. Not leather.
0:23:55 > 0:23:57It's windy in Northumberland today.
0:23:59 > 0:24:04100g of beef suet. Half a teaspoon of mustard powder.
0:24:04 > 0:24:07Some salt and a teaspoon full of sage leaves.
0:24:07 > 0:24:11Just to give it an extra bit of oomph, a teaspoon of baking powder.
0:24:11 > 0:24:13While Dave's rubbing in his whatsits,
0:24:13 > 0:24:16I'm just going to prepare the leeks.
0:24:17 > 0:24:20It's like crumble mix now. It's what you want.
0:24:20 > 0:24:23Now, about 125ml of milk.
0:24:25 > 0:24:28You want this kind of moist but not sticky, if you know what I mean.
0:24:28 > 0:24:33You've got to be able to handle it. Form this into a ball.
0:24:33 > 0:24:37Take about a quarter of this off to make the lid.
0:24:37 > 0:24:38Think that's too much?
0:24:38 > 0:24:42- (No, it'll be all right.) - Can you pass me a bit of flour, just give me a sprinkling?
0:24:42 > 0:24:44That'll do. See, look at that.
0:24:44 > 0:24:47- Lovely, that, dude.- You can see all the herbs and speckles.
0:24:47 > 0:24:50Right, so, the ball. The pudding basin. Classic.
0:24:50 > 0:24:52This has been well greased.
0:24:52 > 0:24:55Have you ever wondered on telly how, when you make a suet pudding,
0:24:55 > 0:24:56it always comes out?
0:24:56 > 0:24:59That's because we've got a little disc of greaseproof just there.
0:24:59 > 0:25:01That's a top tip, that.
0:25:01 > 0:25:04With the paper at the bottom, in goes the pastry.
0:25:04 > 0:25:06You want to make this quite even as well.
0:25:06 > 0:25:10You don't want your suet pudding to be heavier on one side than the other.
0:25:10 > 0:25:12- And why, Dave? - It won't cook evenly.
0:25:12 > 0:25:17Our chicken's been marinated for about an hour. We add the leeks.
0:25:17 > 0:25:21- Which are essential in a chicken and leak suet pudding.- Absolutely.
0:25:21 > 0:25:22Flour in there as well.
0:25:22 > 0:25:27And the flour's just going to make it more saucy rather than dribbly.
0:25:27 > 0:25:31- Exactly. So, a teaspoon of mustard powder.- Chicken's brilliant!
0:25:31 > 0:25:34You just pack on the flavours. I love it!
0:25:34 > 0:25:38I love that we've got the citrus notes in there as well. Lovely. Perfect.
0:25:38 > 0:25:42Chicken stock is the last thing that we pour in.
0:25:42 > 0:25:46That is just the right amount. Now we make the lid.
0:25:46 > 0:25:51So, with the suet pastry that I kept, just roll it out into a disc.
0:25:57 > 0:26:01On goes some greaseproof paper and a trussing of tinfoil.
0:26:05 > 0:26:09- The pudding, ready for t'pot. - I'll get the pan.- Thank you.
0:26:09 > 0:26:13Now, we're going to cook the pudding on an open fire.
0:26:13 > 0:26:15Much as the Romans would have done,
0:26:15 > 0:26:18had they eaten chicken and leek puddings.
0:26:18 > 0:26:21So, what you do is... You don't want your pudding...
0:26:21 > 0:26:23This is at home, right? In a cooker.
0:26:23 > 0:26:26Cos you don't want your pudding to sit on the base of the pan.
0:26:26 > 0:26:28It's going to burn.
0:26:28 > 0:26:30So, you put a plate or a saucer,
0:26:30 > 0:26:33put a rag in so it doesn't rattle on there, put your water in.
0:26:33 > 0:26:38Pop in your pud. Put it on the fire so it simmers, it steams.
0:26:38 > 0:26:41It's a steam pudding. Keep an eye on the water.
0:26:41 > 0:26:44As the water goes down, top it up. It needs to steam for two hours.
0:26:49 > 0:26:50Beautiful.
0:26:59 > 0:27:04- Oh, fab! Steam puddings "a la fresco".- Get in!
0:27:04 > 0:27:08Succulent suet crust and juicy chicken filling.
0:27:08 > 0:27:13- Served with crispy potato croquets. - I love it when you talk dirty.
0:27:13 > 0:27:14For a Geordie like me,
0:27:14 > 0:27:18this will go down in history every bit as much as the Romans.
0:27:18 > 0:27:20I'll tell you what, Dave,
0:27:20 > 0:27:23adding the flour to the mix has really thickened that sauce and gravy.
0:27:23 > 0:27:26- This is really good.- Oh, aye. The marinating...
0:27:26 > 0:27:29- Using the dried herbs and the mustard in the suet crust...- Yeah.
0:27:29 > 0:27:31Everything's got a place in it.
0:27:31 > 0:27:34But, above all, the chicken is still there holding its own.
0:27:34 > 0:27:38I think using the mixture of breast and thigh,
0:27:38 > 0:27:40it just keeps it really juicy.
0:27:40 > 0:27:43- It definitely does. Quick, easy to make at home. Job's a good 'un.- Yep.
0:27:43 > 0:27:46Oh, I'll tell you what, if the Romans would have had this,
0:27:46 > 0:27:48they'd have never gone home.
0:27:48 > 0:27:50No.
0:27:50 > 0:27:53But, mucker, they did! They slinked back off to Italy.
0:27:53 > 0:27:55And once they left,
0:27:55 > 0:27:58eating chicken in Britain fell out of fashion once again.
0:28:01 > 0:28:04But while we may have stopped eating the birds,
0:28:04 > 0:28:06we never stopped loving them.
0:28:06 > 0:28:08True.
0:28:08 > 0:28:11Today, three quarters of a million people in Britain keep poultry.
0:28:11 > 0:28:15There's a whole culture out there around chicken-keeping and
0:28:15 > 0:28:17chicken fancying.
0:28:17 > 0:28:19MUSIC: Delilah by Tom Jones
0:28:19 > 0:28:21So we're heading to west Wales to meet some people who've
0:28:21 > 0:28:25dedicated their lives to rearing beautiful birds!
0:28:28 > 0:28:32And one man in particular, a local legend, the pride of the
0:28:32 > 0:28:37Valleys, the one and only
0:28:37 > 0:28:39Tom Hughes, the prince of poultry.
0:28:47 > 0:28:51Tom's been knocking audiences dead for decades with his
0:28:51 > 0:28:53scintillating show chickens.
0:28:53 > 0:28:58Two generations of Tom's family, including his daughter Carwen
0:28:58 > 0:29:04and grandson Tom Jr, are part of a chicken-keeping dynasty.
0:29:04 > 0:29:06- Are these what you call fancy chickens?- Yeah.
0:29:06 > 0:29:08- These are the show birds.- Right.
0:29:08 > 0:29:11You see, that's what Dave and I are at heart.
0:29:11 > 0:29:13BOTH: We're show birds. Yes.
0:29:13 > 0:29:16You know, they come at the lido in Paris. These are Can Can chickens.
0:29:16 > 0:29:18These ARE Can Can chickens.
0:29:18 > 0:29:22Tomorrow, Tom's fancies strut their stuff in the Aberystwyth and
0:29:22 > 0:29:24Ceredigion County Show.
0:29:24 > 0:29:27- So, there's a lot of competition, Tom?- Yes.
0:29:27 > 0:29:30I know in the Aberystwyth show tomorrow, they'll be up from
0:29:30 > 0:29:34south Wales and there'll be a few down from north Wales, I'm sure.
0:29:34 > 0:29:37- And one or two from Shrewsbury.- Are you confident you're going to win? - No.
0:29:37 > 0:29:42- No, but I will try.- It's not about the winning.- Of course it is.
0:29:42 > 0:29:46- It's about trying.- But how do you keep them in such good condition?
0:29:46 > 0:29:49But surely chickens are messy by nature.
0:29:49 > 0:29:53- This is the part- I- play in the whole...- Ah, I see.
0:29:53 > 0:29:56So you are the chicken wrangler that washes and blow...
0:29:56 > 0:29:58Blow-dries, yes.
0:29:58 > 0:30:00Really? I was just saying that as a joke.
0:30:00 > 0:30:02You don't really blow-dry a chicken?
0:30:02 > 0:30:03I do blow-dry a chicken.
0:30:03 > 0:30:05- They do.- I do.
0:30:06 > 0:30:09Well, there's a big show tomorrow, dude,
0:30:09 > 0:30:12and one of us needs to help Carwen pimp her poultry.
0:30:12 > 0:30:15Being a man of fine grooming, I guess that's me, then.
0:30:15 > 0:30:18- Right.- He's not happy, dude.- No. - He's not.
0:30:18 > 0:30:21Well, we're going to have to wash his tail because it's got all dirty.
0:30:21 > 0:30:24- Right.- Yes. Yes.
0:30:26 > 0:30:28What do I do now, Carwen?
0:30:28 > 0:30:31- In the nice warm water, then. - Coconut shampoo!
0:30:31 > 0:30:34You're not supposed to give away my secret.
0:30:34 > 0:30:38No, the last time I put chicken and coconut together was in a curry.
0:30:38 > 0:30:41- Yes.- You have to hold him in. - Oh, aye.
0:30:41 > 0:30:45- Don't let him go now.- He's relaxed. - Oh, you've got a good touch.
0:30:45 > 0:30:47Excellent job.
0:30:47 > 0:30:51- His tail was the worst, right? - And legs.- What d'you mean, his legs?
0:30:51 > 0:30:54Look at that, she's scrubbing his legs.
0:30:54 > 0:30:57Do you know what? I wouldn't mind having your help before every show.
0:30:57 > 0:30:59You're excellent.
0:30:59 > 0:31:01- Thank you very much.- Dunk him in, then, Dave.- Like all of him?
0:31:01 > 0:31:04- No, not all of it. Oh, crikey. - You said at all of it!
0:31:04 > 0:31:08He's drowning, the poor sodding thing.
0:31:08 > 0:31:11He's opening his mouth and going, "Love me, love me."
0:31:11 > 0:31:12I think I've drowned him.
0:31:12 > 0:31:17- Are you happy with that, Dave?- I think he's Bobby dazzling. Oh, baby.
0:31:17 > 0:31:20- He's comfy now. Aren't you?- Easy. Easy.
0:31:22 > 0:31:24Let's get his comb dry.
0:31:24 > 0:31:27- So, Tom, what are you making of Dave's approach...?- Not bad.
0:31:27 > 0:31:29- Not bad.- Thank you.
0:31:29 > 0:31:32- We've never seen him so quiet.- Oh.
0:31:34 > 0:31:37So, where you going on your holidays next year?
0:31:37 > 0:31:40I went there once with my boyfriend, it was great!
0:31:46 > 0:31:50- Look at that. He's fluffing up a treat.- He is.
0:31:50 > 0:31:52I don't think you could get any cleaner.
0:31:52 > 0:31:53So, there we go. Back in.
0:31:53 > 0:31:58- What's he called?- White Cock. - White Cock, you are a winner.
0:31:58 > 0:32:02- Shall we give him a name today? - Yeah.- Aye.
0:32:02 > 0:32:07- Let's name him.- Dave.- Oh, he wants to call him Dave. That's it. Dave.
0:32:07 > 0:32:11Carwen, that's the nicest thing anybody's done to me. Come on, Dave.
0:32:11 > 0:32:15- Go for gold. Number one.- Hey, man, he's happy as Larry, isn't he?
0:32:15 > 0:32:17He's cock of the walk, Dave.
0:32:18 > 0:32:20The familiarities are uncanny.
0:32:27 > 0:32:30It's the morning of the big show and if our chickens are going to look
0:32:30 > 0:32:35- real good, I'm going to look good, too.- What are you doing?
0:32:35 > 0:32:36I'm getting ready, Kingy.
0:32:36 > 0:32:40- What are you doing?- This is important research, this, dude.
0:32:40 > 0:32:41Because apparently,
0:32:41 > 0:32:47chickens make 24 different calls that each mean a different thing.
0:32:47 > 0:32:50- What, like a language?- Well, yeah, you would think so, wouldn't you?
0:32:50 > 0:32:52Listen to this.
0:32:52 > 0:32:55This is a ground alarm, which fundamentally means something's
0:32:55 > 0:32:56coming to get us.
0:32:56 > 0:32:58CLUCKING
0:32:58 > 0:33:03- "There is a fox in the coup." - That's it, type of thing. You know.
0:33:03 > 0:33:06Like... And this is fundamentally, "Hello, good morning.
0:33:06 > 0:33:08"How are you all?" CLUCKING
0:33:12 > 0:33:16- It's like... - So, let's get this straight,
0:33:16 > 0:33:19- you're learning to speak chicken. - Yes.- Do you know,
0:33:19 > 0:33:21- I'm getting worried about you.- Aye.
0:33:31 > 0:33:33After hours of primping and preening,
0:33:33 > 0:33:37and that's just me, it's the moment of reckoning.
0:33:37 > 0:33:40It's like a pageant for poultry here.
0:33:40 > 0:33:43With categories for every kind of bird.
0:33:43 > 0:33:46But the event that counts is the White Leghorn section,
0:33:46 > 0:33:48where our Dave is competing.
0:33:53 > 0:33:57And the man Dave has to impress is Judge Huw Evans.
0:33:58 > 0:33:59What are you looking for?
0:33:59 > 0:34:02Right, at the minute, I'm judging these birds and these would have
0:34:02 > 0:34:05- originally been used for fighting. - Right.- Right, OK.
0:34:05 > 0:34:09- So, we're looking for something with a good, strong beak to it.- Yep.
0:34:09 > 0:34:13- Bold eye. Looks fearless.- Yes.- Can you feel his breast?
0:34:13 > 0:34:15Muscle. Yes.
0:34:15 > 0:34:17There's muscle there. All these birds have a standard.
0:34:17 > 0:34:21A breed standard that they have to conform to.
0:34:21 > 0:34:25Now, we're not ones for match fixing but when it comes to our Dave,
0:34:25 > 0:34:28there's nothing wrong with some gentle persuasion.
0:34:28 > 0:34:32That, to me, Huw, is like my perfect image of a cockerel.
0:34:32 > 0:34:36- Yes. That's a White Leghorn.- Yes. - What do you think of him? He is...
0:34:36 > 0:34:39- He looks perfect in every form. - He looks in really good condition.
0:34:39 > 0:34:41Shall we get him out and have a look at him?
0:34:41 > 0:34:44- Yes, I think so. - Feel the weight on that.
0:34:44 > 0:34:48- Not a lot of weight about him. - No, but perfect.- Stop it, Dave.
0:34:48 > 0:34:51- Beautifully clean. - Beautifully clean.- Yes.
0:34:51 > 0:34:53Look at his comb and stuff.
0:34:53 > 0:34:56Another standard point, his comb has to be up there.
0:34:56 > 0:34:58You can practically see the blood coursing through that.
0:34:58 > 0:35:01- You can. Healthy bird.- Keen eye.
0:35:01 > 0:35:04Keen eye, Dave, yeah. Good swagger. Sets himself nicely.
0:35:04 > 0:35:07The only drawback is this feather has gone a little bit creamy.
0:35:07 > 0:35:10So, do you think it could be a contender, then?
0:35:10 > 0:35:13- I think he's in the running for first prize at least.- Oh, really?
0:35:13 > 0:35:15- Yeah.- Well, that's good.
0:35:15 > 0:35:19Come on, Dave. Knock 'em dead.
0:35:19 > 0:35:22We've got a couple of hours before the results are out.
0:35:22 > 0:35:27- Enough for some mind games with the opposition.- Ah-ha.
0:35:27 > 0:35:29HE CLUCKS
0:35:32 > 0:35:36No, no, no. There is no need to be rude. I'm just saying, "Hello."
0:35:39 > 0:35:45Look... No, I can't. I am not getting you a hen. That's wrong.
0:35:45 > 0:35:48Behave yourself, will you?
0:35:49 > 0:35:51Enough chit-chat, Kingy.
0:35:51 > 0:35:56Tom and Thomas are here to see if our Dave is the winner.
0:35:56 > 0:35:58The moment of truth is imminent.
0:35:58 > 0:36:03Will today be the day he triumphs and reigns supreme?
0:36:03 > 0:36:05The white one is very exciting.
0:36:05 > 0:36:08I'm so intense I could lay an egg.
0:36:08 > 0:36:09The white one...
0:36:09 > 0:36:12Scared to look... Yes!
0:36:12 > 0:36:14- Get in.- Dave's number one.
0:36:14 > 0:36:16Look at that belter.
0:36:16 > 0:36:18- Are you chuffed? - Yeah, I'm very chuffed.
0:36:18 > 0:36:19Congratulations.
0:36:19 > 0:36:24- Good.- Congratulations. That is great news, Dave, eh? See?
0:36:24 > 0:36:27- Dave first.- You done a hell of a good job last night.- Thank you.
0:36:27 > 0:36:30- And he's still breathing. - Yes.- That was good.
0:36:30 > 0:36:32Dave, top cock.
0:36:35 > 0:36:36Do you know what, mucker?
0:36:36 > 0:36:40It's not every day your namesake wins a top prize.
0:36:40 > 0:36:43Too right. We need to celebrate with a cook-up.
0:36:43 > 0:36:46We couldn't cook chicken here, man, we'd get lynched.
0:36:46 > 0:36:50Don't worry, chicken isn't the only poultry product on show.
0:36:51 > 0:36:56Yeah, Huw will be able to help us find the freshest eggs Wales
0:36:56 > 0:36:58has to offer.
0:36:58 > 0:37:02From the appearance of the egg, you can kind of tell the flavour, or...
0:37:02 > 0:37:05- or not?- I think it's down to personal preference.
0:37:05 > 0:37:08- Right.- I like brown eggs. Some people like white eggs.
0:37:08 > 0:37:11I don't think there's any difference.
0:37:11 > 0:37:15People tend to think that eggs have an indefinite lifespan and
0:37:15 > 0:37:18they haven't. People often ask us the tips
0:37:18 > 0:37:20for poaching eggs. Tip number one is,
0:37:20 > 0:37:25- use a fresh egg.- Is it true to say as well, Huw, my mum used to...
0:37:25 > 0:37:28Before she used to boil the eggs, when she bought them,
0:37:28 > 0:37:31she used to put them in water and if they sit horizontal, they are fresh.
0:37:31 > 0:37:34If they do that, they're not. Or that, is that true?
0:37:34 > 0:37:35- Yeah.- Perfect.
0:37:35 > 0:37:38You can also tell the freshness of an egg
0:37:38 > 0:37:40from the way the yolk sits on the white.
0:37:40 > 0:37:42If you look at the quality of the yolk on that,
0:37:42 > 0:37:45the way it rises up, it is held up by the white.
0:37:45 > 0:37:50There's not a lot of liquid rushing around. A good, solid white.
0:37:50 > 0:37:53- That is indicative of a very fresh egg.- Perfect.
0:37:53 > 0:37:54Great.
0:37:54 > 0:37:58Let's get ourselves the freshest half dozen we can find and
0:37:58 > 0:38:01rustle up a couple of Welsh classics.
0:38:01 > 0:38:03Who likes Welsh lamb?
0:38:03 > 0:38:08- Yes!- We're not cooking it. - No, we're not.
0:38:08 > 0:38:11- Are we cooking Welsh rarebit? - Yes!
0:38:11 > 0:38:14- Are we cooking Welsh cakes?- Yes!
0:38:14 > 0:38:16- But with a twist.- Ha.
0:38:17 > 0:38:20Both these recipes show how eggs are at the heart of
0:38:20 > 0:38:22so much of our cooking.
0:38:22 > 0:38:25And we're kicking off with Welsh cakes.
0:38:25 > 0:38:28Delicious doses of local sweetness.
0:38:29 > 0:38:32First, start off with 250g of self-raising flour,
0:38:32 > 0:38:34which I measured earlier.
0:38:34 > 0:38:36To that, 50g of caster sugar.
0:38:36 > 0:38:40And a pinch of salt. To that, I'm going to rub in the butter.
0:38:40 > 0:38:43And just let this fall through your fingers until it resembles fine
0:38:43 > 0:38:44breadcrumbs.
0:38:44 > 0:38:48Look at that. I think we're there, Kingy, do you?
0:38:48 > 0:38:49Now, for the twist.
0:38:49 > 0:38:53Usually, Welsh cakes use raisins but I'm going to use sour
0:38:53 > 0:38:55cherries with an extra special kick.
0:38:55 > 0:39:00So, pop the cherries into a pan and drench in Welsh whisky.
0:39:00 > 0:39:03- Bring it to the boil. - What's it like?
0:39:06 > 0:39:08Ooh. Ooh.
0:39:12 > 0:39:17Hurry up. Hurry up. I've got to put it back on the set. Go on. Lovely.
0:39:17 > 0:39:20Flipping heck, you're greedy, ain't you?
0:39:21 > 0:39:22Back to the cherries.
0:39:22 > 0:39:26Much like our audience, they've had time to soak up the whisky.
0:39:26 > 0:39:28Beautiful.
0:39:28 > 0:39:32- We need the zest of an orange. About a teaspoonful.- Nice.
0:39:32 > 0:39:34Lastly, we add the egg.
0:39:34 > 0:39:38Now, if it's a bit dry, I can loosen it up with my whisky mixture.
0:39:38 > 0:39:44As you work it a bit, not too much, a bit of flour and we roll this out.
0:39:44 > 0:39:46We just start to pop them out.
0:39:47 > 0:39:51Really, they take a few minutes on each side.
0:39:51 > 0:39:52And now for the rarebit.
0:39:52 > 0:39:57A 300-year-old local dish made from eggs and cheese.
0:39:57 > 0:39:59I'm going to melt some butter.
0:39:59 > 0:40:02Now we put a teaspoon of flour and then we're going to
0:40:02 > 0:40:03put mustard powder in as well.
0:40:03 > 0:40:07And then we whisk it in. Keep whisking over a low heat.
0:40:07 > 0:40:10What is vital is to cook all the flour out.
0:40:10 > 0:40:12Because if you don't do that,
0:40:12 > 0:40:14the gluten in the flour doesn't break down.
0:40:14 > 0:40:18So, then, it tastes a bit floury.
0:40:19 > 0:40:22Right, now, at this point, we add the beer.
0:40:24 > 0:40:26Beer?
0:40:26 > 0:40:28- Where's the beer?- I've forgotten it.
0:40:28 > 0:40:32How are we going to make Welsh rarebit with Welsh beer
0:40:32 > 0:40:33without beer?
0:40:33 > 0:40:35Well, if we hadn't drank it last night,
0:40:35 > 0:40:37it would have been all right, wouldn't it?
0:40:37 > 0:40:39But I forgot to get some this morning.
0:40:39 > 0:40:40- Won't be long.- We're in a field.
0:40:40 > 0:40:44Never mind. Miracles take a little longer.
0:40:44 > 0:40:45Where's the beer?
0:40:52 > 0:40:54He's been gone for ages. The thing is,
0:40:54 > 0:40:58Si King and beer tents can be a fatal combination.
0:40:58 > 0:41:01Helloooo!
0:41:02 > 0:41:06Could Simon King please return to the cookery area as his
0:41:06 > 0:41:08cheese is going mouldy?
0:41:08 > 0:41:10Thank you.
0:41:10 > 0:41:13Cock-a-doodle-doo!
0:41:16 > 0:41:19Excuse me. Very nice... Hello.
0:41:21 > 0:41:26How many of those have you had? Not to sound like your mother or anything.
0:41:26 > 0:41:29I had to drink a bit or I would have spilt it on the quad, wouldn't I?
0:41:29 > 0:41:32Did you see that? Look at the giggle. Look at that.
0:41:32 > 0:41:35- He's all like...- Well, you get a nice warm glow from Welsh beer.
0:41:35 > 0:41:38I'm getting a nice warm glow from my griddle.
0:41:38 > 0:41:41Aye, there's only one thing that needs warming up right now
0:41:41 > 0:41:43and that's my rarebit mixture.
0:41:43 > 0:41:45You got to hit the heat back up to temperature, which will
0:41:45 > 0:41:50clearly take a bit and then you want about 150ml of good Welsh beer.
0:41:50 > 0:41:54Right, now put this lovely local cheese in, like that,
0:41:54 > 0:41:57and then we will put a bit of Worcestershire sauce in.
0:41:57 > 0:41:59About a teaspoon.
0:41:59 > 0:42:00Oh.
0:42:00 > 0:42:02Some white pepper.
0:42:03 > 0:42:06It's the eggs that really ramp up the rarebit.
0:42:06 > 0:42:08Three fresh golden yolks.
0:42:08 > 0:42:11First of all, it deepens the flavour, it makes it lovely
0:42:11 > 0:42:16and rich and great colour as well, but also it sets nice on your toast.
0:42:18 > 0:42:21And fundamentally, that's ready.
0:42:21 > 0:42:24But...I want to do a little Hairy Bikers twist, you see.
0:42:24 > 0:42:25I want to put some raw onions in it.
0:42:25 > 0:42:28Because it gives it a lovely textural crunch.
0:42:28 > 0:42:31A little cheese and onion. What's not to like?
0:42:31 > 0:42:36Slice of toast. Take a dessert spoon. Plop it in the middle.
0:42:36 > 0:42:39Spread it nearly to the edges. But not quite.
0:42:39 > 0:42:42Stick that under there for a bit.
0:42:43 > 0:42:45Quick and easy. Nice and cheesy.
0:42:45 > 0:42:47Bursting with flavour,
0:42:47 > 0:42:51you can't beat these Welsh recipes for flipping good finger food.
0:42:52 > 0:42:54Cheers. Here's to Wales.
0:42:54 > 0:42:58BOTH: Iechyd da!
0:42:58 > 0:43:00Without eggs,
0:43:00 > 0:43:03these and gazillions of other recipes just wouldn't be possible.
0:43:03 > 0:43:07True. Eggs have been keeping us cooking for thousands of years.
0:43:12 > 0:43:17We eat an astonishing 33 million eggs in Britain a day.
0:43:17 > 0:43:21That's enough to make an omelette the size of Carlisle.
0:43:21 > 0:43:23Do you know what, mate? I love an egg.
0:43:23 > 0:43:26The king of eggs has got to be the Scotch egg,
0:43:26 > 0:43:29hasn't it, really? Mmm.
0:43:29 > 0:43:32That peppery sausage meat in breadcrumb coating.
0:43:32 > 0:43:34Man, you can't beat it.
0:43:34 > 0:43:37And we all know which part of Britain you need to head to
0:43:37 > 0:43:40when you want the finest in Scotch egg.
0:43:40 > 0:43:44- Yes! Manchester! - Bang on, dude. Bang on.
0:43:44 > 0:43:47There's a chef here taking the Scotch egg
0:43:47 > 0:43:50into new dimensions of delicacy.
0:43:50 > 0:43:53Welcome to the home of the Manchester egg.
0:43:53 > 0:43:57And meet chef Robert Owen Brown.
0:43:57 > 0:44:00Robert is a one-man northern powerhouse of food.
0:44:00 > 0:44:05A champion of regional ingredients and one of the inventors of
0:44:05 > 0:44:07the legendary Manchester egg.
0:44:07 > 0:44:11Which is remarkably similar to a recipe we've been developing.
0:44:11 > 0:44:13We call it a hairy egg.
0:44:13 > 0:44:18- It's older.- Oh, no, I made this when I was knee-high to a yolk.
0:44:18 > 0:44:19Right.
0:44:19 > 0:44:21As with all the best relationships,
0:44:21 > 0:44:26our eggs have more in common than that which divides them.
0:44:26 > 0:44:29In this case, a pickled egg. Genius.
0:44:29 > 0:44:32What we're going to do is, we're going to make our respective eggs.
0:44:32 > 0:44:36- We are.- And just have a look and see which one is best.- No chance.
0:44:36 > 0:44:37How many of these have you made?
0:44:37 > 0:44:40- Probably about 28,000 over the past two years.- Really?
0:44:40 > 0:44:44- We've only done four.- It'll be all right. Never mind.
0:44:44 > 0:44:45The egg-off!
0:44:45 > 0:44:47Manchester egg. Pickled eggs.
0:44:47 > 0:44:50- How many are we making? Two? - Two.- Two.
0:44:50 > 0:44:54Those can go in there for a minute. Good quality sausage meat.
0:44:54 > 0:44:58Bury black pudding. Yeah? About 60-40 mix.
0:44:58 > 0:45:03Ah, so that's the killer twist in the Manchester egg, dude.
0:45:03 > 0:45:06Adding in the extra meaty hint of black pudding.
0:45:06 > 0:45:10- So, patty.- Patty.
0:45:10 > 0:45:13- Egg in.- Right.
0:45:13 > 0:45:15Job's done, isn't it? Try and get it nice and round.
0:45:15 > 0:45:18Yeah, like you do.
0:45:18 > 0:45:19Why do you think there was a need
0:45:19 > 0:45:21for this particular egg in Manchester?
0:45:21 > 0:45:24I think this is the perfect accompaniment to a pint of beer.
0:45:24 > 0:45:28Cos you got that unctuous, sort of, warm vinegary smell
0:45:28 > 0:45:31when you bite into it that comes up and cleans your nostrils out.
0:45:31 > 0:45:35So, we're going to add some smoked paprika to our panko breadcrumb.
0:45:35 > 0:45:36- SI GASPS - Yeah, I know.
0:45:36 > 0:45:38A bit of that in there.
0:45:38 > 0:45:41- They are beautifully formed, Rob. - Thank you very much.
0:45:41 > 0:45:43Like a pair of gorilla's eyeballs.
0:45:43 > 0:45:45Right, lads, come on. Do your worst.
0:45:45 > 0:45:47Take a couple of pickled eggs.
0:45:47 > 0:45:49Our trick is to roll them in celery salt.
0:45:49 > 0:45:53Because you can't have eggs without salt and, indeed, pepper.
0:45:53 > 0:45:58Right, what we've done is got a really good quality, sausage.
0:45:58 > 0:46:02- Another patty.- Patty? - It's "pah-ee". But Geordie.
0:46:02 > 0:46:04Right, OK, I'm with you.
0:46:05 > 0:46:10Then, encase said egg in this Cumberland sausage.
0:46:10 > 0:46:12We try to get them round, yeah?
0:46:12 > 0:46:14That's Geordie round, that. That's proper.
0:46:14 > 0:46:18- That's why the Geordies play rugby. - Shut your face.
0:46:18 > 0:46:20Our secret weapon, of course,
0:46:20 > 0:46:23is bringing an element of Cordon Bleu to our coating...
0:46:23 > 0:46:26Cheese and onion crisps. Heh-heh!
0:46:28 > 0:46:30- See that bath of flavour?- Yeah?
0:46:32 > 0:46:34It's the colour of sunshine.
0:46:34 > 0:46:37Well, you don't see that in Manchester, do you?
0:46:39 > 0:46:4510 minutes in the fryer and cue the moment of truth.
0:46:45 > 0:46:47So, you join us now at the Bangers and Bacon
0:46:47 > 0:46:51in Manchester at the egg-off.
0:46:51 > 0:46:54Of course, the totally impartial judging panel
0:46:54 > 0:46:58is formed of two of the chefs that work here.
0:46:58 > 0:47:02- This is the Hairy egg. - You can hear that crispiness.
0:47:02 > 0:47:07- What are you thinking, fellas? - Nice and crispy.- Completely...
0:47:07 > 0:47:10Yeah, it's a good flavour from the cheese and onion.
0:47:10 > 0:47:13I kind of like that...
0:47:13 > 0:47:15Salt and vinegar would have been better, to be honest.
0:47:15 > 0:47:19Sausage meat, though, could do with a bit of improvement, I think.
0:47:20 > 0:47:22- What do you reckon? - I think it's brilliant.
0:47:22 > 0:47:25I didn't want to say that. Let's try the Manchester egg now.
0:47:25 > 0:47:27Do you know what? It's the black pudding.
0:47:27 > 0:47:29The biggest difference is that black pudding,
0:47:29 > 0:47:31the meatiness that comes from that.
0:47:31 > 0:47:34To be fair, I think if you put that crumb and, granted,
0:47:34 > 0:47:37- maybe salt and vinegar... - Yeah, yeah.- ..with this egg.
0:47:37 > 0:47:40- Put the two together... - Could be onto something.
0:47:40 > 0:47:42- The Hairy Manchester egg. - A Hairy Manchester egg.
0:47:42 > 0:47:44It'll be on the menu next week.
0:47:44 > 0:47:46Well, that's decided.
0:47:46 > 0:47:50But I think there's a bigger question to answer here.
0:47:50 > 0:47:53Which came first, the chicken or the egg?
0:47:53 > 0:47:55I think it's got to be chicken, hasn't it?
0:47:55 > 0:47:58I'm going to go for the egg, obviously.
0:47:58 > 0:48:00You see, it is the egg. It's got to be the egg. Because, in evolution...
0:48:00 > 0:48:02Isn't there something about science
0:48:02 > 0:48:04that says you can only get a chicken from...?
0:48:04 > 0:48:07Exactly. It only comes from the egg.
0:48:07 > 0:48:10So, it's got to be the chicken...
0:48:10 > 0:48:13I've got a feeling this argument will run and run.
0:48:17 > 0:48:21What we can agree on is the Manchester egg
0:48:21 > 0:48:22is a working man's classic.
0:48:22 > 0:48:26Aye, Kingy. That's the thing about poultry products.
0:48:26 > 0:48:28There's something for every walk of life.
0:48:28 > 0:48:31Which is why, Dave, we're heading to the swanky side
0:48:31 > 0:48:35of the big smoke in search of the more exclusive end
0:48:35 > 0:48:38of chicken dishes.
0:48:38 > 0:48:40Do you know, I love the chicken and the egg.
0:48:40 > 0:48:43You can have something as simple as boiled egg for breakfast
0:48:43 > 0:48:45or something like a humble grilled chicken breast for tea.
0:48:45 > 0:48:48But those simple ingredients can be raised
0:48:48 > 0:48:50to the height of gastronomy, though, dude.
0:48:50 > 0:48:53Yeah, but where would we go to find a proper posh bird?
0:48:53 > 0:48:56Well, Belgravia, dude.
0:48:56 > 0:48:57I'll have to polish my tiara.
0:48:59 > 0:49:02This is the Goring Hotel, Belgravia.
0:49:02 > 0:49:06It's where diners who are the very highest in the human pecking order
0:49:06 > 0:49:08come to eat their chicken, like me.
0:49:08 > 0:49:10I'm first. I'm first. Get off.
0:49:10 > 0:49:12Thank you.
0:49:13 > 0:49:18This place was rumoured to be the Queen Mother's favourite hotel.
0:49:18 > 0:49:22Executive chef Shea Cooper came here two years ago
0:49:22 > 0:49:25and has earned the restaurant its first Michelin star.
0:49:25 > 0:49:28So, who better to show us how the humble chicken
0:49:28 > 0:49:31can be the stuff of high-class fantasy?
0:49:31 > 0:49:35In the shape of his spectacular chicken soup.
0:49:35 > 0:49:39Topped with a sumptuous slow-cooked egg.
0:49:40 > 0:49:42It is a homage to the chicken. Aye.
0:49:42 > 0:49:45So, Shea, I know it's a really, really, really busy kitchen.
0:49:45 > 0:49:48But have you got time to show us how to do this?
0:49:48 > 0:49:51The masterclass from the man himself would be brilliant.
0:49:51 > 0:49:54- Follow me.- Fantastic. So, what is actually in the soup?
0:49:54 > 0:49:57- What have we got? - OK, so, what we have here
0:49:57 > 0:50:00is the back of the chicken, the thighs, drumsticks and winglets.
0:50:00 > 0:50:02You're wasting nothing from the chicken, are you?
0:50:02 > 0:50:04My mum used to waste nothing.
0:50:04 > 0:50:06So, from my mum to Michelin star, you waste nothing.
0:50:06 > 0:50:09We get the pan nice and hot.
0:50:09 > 0:50:13- So, no oil and there or nothing. You use the chicken fat.- Yes.
0:50:13 > 0:50:16We give it a little bit of love and make sure that each chicken piece
0:50:16 > 0:50:18gets its caramelisation.
0:50:18 > 0:50:21That's what will give it flavour. That starts the soup off well.
0:50:21 > 0:50:25The chicken itself is a Cotswold White.
0:50:25 > 0:50:28They are well looked after. Mature for about 63 days.
0:50:28 > 0:50:31- Really?- We let it go a little bit further.
0:50:31 > 0:50:32That'll taste amazing.
0:50:32 > 0:50:36The age of a chicken makes a huge difference to the taste.
0:50:36 > 0:50:41A bog-standard supermarket bird lives for about 42 days.
0:50:41 > 0:50:46A nice, posh, free-range chicken will live for at least 56 days.
0:50:46 > 0:50:50We've got good colour on that, as you can see. A nice golden brown.
0:50:50 > 0:50:53We'll add our vegetables, sweat them off with the chicken.
0:50:53 > 0:50:55Again, it's quite robust as well.
0:50:55 > 0:51:00- It is none of your fancy, tiny... - No. Need not be.
0:51:00 > 0:51:03I wish you could smell this at home.
0:51:03 > 0:51:05Once the soup has simmered,
0:51:05 > 0:51:08Shea thickens it with a flour and butter roux...
0:51:10 > 0:51:13..sieves to extract the most glorious reduction...
0:51:16 > 0:51:20..before finishing with sour cream, sherry and lemon.
0:51:20 > 0:51:22The anticipation's killing me.
0:51:22 > 0:51:25I'll tell you what, do you know your tache?
0:51:25 > 0:51:26Kind of suits this surrounding.
0:51:26 > 0:51:28Precisely, that's what I thought.
0:51:35 > 0:51:39Shea's prepared a sensational smorgasbord
0:51:39 > 0:51:42of chicken and egg creations.
0:51:42 > 0:51:46But the soup's the star of the show. Liquid gold.
0:51:46 > 0:51:53Served with that confit egg yolk and shimeji and girolles mushrooms.
0:51:53 > 0:51:56Look at this, Kingy. It is the humble farmyard scratcher
0:51:56 > 0:51:58converted into art.
0:51:58 > 0:52:00It's absolutely superb.
0:52:00 > 0:52:02If it tastes half as good as it looks,
0:52:02 > 0:52:04we are in for such a treat.
0:52:04 > 0:52:07But, this being a Michelin star restaurant
0:52:07 > 0:52:10with Michelin star prices, we are sharing.
0:52:10 > 0:52:12- After you.- Thank you.
0:52:12 > 0:52:14Should I burst?
0:52:14 > 0:52:20- Oh, it's slow-cooked, Dave. - I think I'll just take the big half.
0:52:20 > 0:52:25- OK.- Look at that. Slow-cooked with jelly.- Wow.
0:52:32 > 0:52:34I am in egg-stasy.
0:52:35 > 0:52:38It's just unbelievable. That egg has been emulsified.
0:52:38 > 0:52:43It's a different character to any other egg I have tasted.
0:52:43 > 0:52:45It is excellent, that.
0:52:45 > 0:52:51The flavour in that reduction in the soup itself is unreal.
0:52:51 > 0:52:53It is superb.
0:52:53 > 0:52:58- It all started with the way that he was browning the chicken.- Yes.
0:52:58 > 0:53:00It was browned, it wasn't burned.
0:53:00 > 0:53:04Shea was so careful to get every bit of flavour.
0:53:04 > 0:53:07Well, mate, it's safe to say we've all had chicken soup
0:53:07 > 0:53:10sat front of the telly but this is something else, isn't it?
0:53:10 > 0:53:12Do you think one would mind if one licked the bowl?
0:53:12 > 0:53:15No, not with your moustache. It's wrong.
0:53:15 > 0:53:18Right.
0:53:18 > 0:53:20Mmm...
0:53:22 > 0:53:25- That is amazing.- Isn't it?
0:53:25 > 0:53:30The only trouble with sharing these petite posh portions
0:53:30 > 0:53:32is that I'm still flipping starving.
0:53:37 > 0:53:41Let us find ourselves a more down-to-earth cafe
0:53:41 > 0:53:45and see what chicken they got on the menu.
0:53:45 > 0:53:48- Here, dude, I've got one for you. - What?
0:53:48 > 0:53:50What do you call a chicken with a lettuce in its eye?
0:53:50 > 0:53:54I don't know. What do call with a chicken with lettuce in its eye?
0:53:54 > 0:53:56Chicken sees-a-salad.
0:53:56 > 0:53:57LAUGHTER
0:53:57 > 0:54:00It's going to go on forever, this.
0:54:00 > 0:54:04- I'm starving.- Well, we've come to the right place.- Absolutely.
0:54:04 > 0:54:06My favourite. Coronation chicken.
0:54:06 > 0:54:11- How shall we have it? In a sandwich. - On a tater.
0:54:11 > 0:54:14Could we have a Coronation chicken, please?
0:54:14 > 0:54:15In a sandwich and on a baked potato.
0:54:15 > 0:54:20Good old Coronation chicken brings us to the final chapter
0:54:20 > 0:54:24of how Britain became a nation of chicken lovers.
0:54:24 > 0:54:30Back to the part of our queen, Elizabeth, had to play in it all.
0:54:30 > 0:54:34It is a great dish, this, isn't it? It's got an evolution of nearly 70 years.
0:54:34 > 0:54:37This dish was created especially for the official banquet of
0:54:37 > 0:54:41Queen Elizabeth's coronation by chefs from the
0:54:41 > 0:54:43London Cordon Bleu cookery school.
0:54:43 > 0:54:47The sweet, creamy, curry sauce is brimming with influences from
0:54:47 > 0:54:50all over the former British Empire.
0:54:50 > 0:54:53In 1953, the map of the world was pink.
0:54:53 > 0:54:55It was British territories.
0:54:55 > 0:54:57And really, Queen Elizabeth II,
0:54:57 > 0:54:59she's crowned the queen of an empire.
0:54:59 > 0:55:03I think it's got all the influences from India, from away.
0:55:03 > 0:55:06Bit Moorish. It is sweet, savoury. It's really clever cooking.
0:55:06 > 0:55:08It is a dish that stood the test of time.
0:55:08 > 0:55:11One thing has never changed. It has never fallen out of fashion.
0:55:11 > 0:55:14It just goes to show there is a chicken for everybody.
0:55:14 > 0:55:15Yeah. That is very true.
0:55:17 > 0:55:21After Queen Elizabeth's coronation, Britain's chicken farmers
0:55:21 > 0:55:25adopted American ways of large-scale chicken production.
0:55:25 > 0:55:28The idea was that Britain should become self-sufficient
0:55:28 > 0:55:30in food production.
0:55:31 > 0:55:35And in the 1960s, chicken became cheaper and more widely available.
0:55:38 > 0:55:41Home kitchen technology also came on in leaps and bounds.
0:55:41 > 0:55:44Cheaper freezers came into the market.
0:55:45 > 0:55:46By the end of the decade,
0:55:46 > 0:55:50over 250 million birds were being eaten each year.
0:55:50 > 0:55:53Today, and get this, Dave,
0:55:53 > 0:55:59we eat 1.3 billion chickens a year.
0:56:00 > 0:56:03So, in the time between Elizabeth's coronation and now,
0:56:03 > 0:56:06Britain has gone chicken crazy.
0:56:06 > 0:56:08And you know what?
0:56:08 > 0:56:11There is only one way to celebrate that.
0:56:11 > 0:56:14An invite to the Queen's birthday party.
0:56:14 > 0:56:17Yes! We get to go to Buckingham Palace.
0:56:17 > 0:56:20What? No. We don't. We've got beards,
0:56:20 > 0:56:23we ride motorcycles and we're from the north.
0:56:23 > 0:56:24Are you daft?
0:56:24 > 0:56:27We're going to a street party. In Southport.
0:56:27 > 0:56:29Oh, well, I suppose that's more like it.
0:56:29 > 0:56:33The perfect place to celebrate how chicken's become
0:56:33 > 0:56:35the country's favourite meat.
0:56:35 > 0:56:38From the loftiest royal to the lowest commoner.
0:56:38 > 0:56:40That is you and me, Simon.
0:56:40 > 0:56:43And our contribution to the festivities?
0:56:43 > 0:56:45Chicken sandwiches.
0:56:45 > 0:56:48Who wants one of our Hairy Biker sarnies?
0:56:48 > 0:56:49What flavour?
0:56:49 > 0:56:52Chicken. Chicken and stuffing.
0:56:54 > 0:56:57Flipping Nora, it looks like they could do with something to eat.
0:56:57 > 0:57:00They've definitely had enough to drink, that's for sure.
0:57:00 > 0:57:02I think there's been a few champagnes
0:57:02 > 0:57:03in honour of the Queen.
0:57:06 > 0:57:08This has to be the perfect picture of what chicken
0:57:08 > 0:57:10has become in this country.
0:57:10 > 0:57:14What was once a luxury enjoyed by royals
0:57:14 > 0:57:17is now the nation's most eaten meat.
0:57:17 > 0:57:19It's about a celebration of British culture
0:57:19 > 0:57:21because all the families are here and it's brill.
0:57:21 > 0:57:24All right, everybody. I'd like to propose a toast.
0:57:24 > 0:57:28Happy birthday, Your Majesty and here's to another 90 years.
0:57:28 > 0:57:30Happy birthday!
0:57:30 > 0:57:36ALL: Hip-hip hooray. Hip-hip hooray. Hip-hip hooray.
0:57:37 > 0:57:42God save our chicken. That's what I say.
0:57:42 > 0:57:43The thing is, Simon,
0:57:43 > 0:57:47we've all only scratched the surface of planet poultry.
0:57:47 > 0:57:49What? There's got to be more out there.
0:57:49 > 0:57:51There is a whole world out there of chicken and eggs
0:57:51 > 0:57:54and we're going to get on our bikes and we're going to find it.
0:57:54 > 0:57:57Next time, we are in France.
0:57:57 > 0:58:00It is nice, hein?
0:58:00 > 0:58:04Where they pay up to 40 euros for a single bird.
0:58:04 > 0:58:07We'll grasp the humble traditions which launched chicken
0:58:07 > 0:58:09to gastronomic heights.
0:58:09 > 0:58:10That is the skill of this cuisine.
0:58:10 > 0:58:14We learn the secrets of France's greatest chefs.
0:58:14 > 0:58:16That's the way I'm cooking chicken from now on.
0:58:16 > 0:58:17And dine...
0:58:17 > 0:58:20Paris, here we come.
0:58:20 > 0:58:23..at our first-ever triple Michelin-starred restaurant.
0:58:23 > 0:58:24I don't know how you top this.