Browse content similar to UK. Check below for episodes and series from the same categories and more!
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Darwin, I think I may have found | 0:00:10 | 0:00:12 | |
the missing link in your theory of evaporation. | 0:00:12 | 0:00:14 | |
It's evolution, you buffoon. What is it, Covington? | 0:00:14 | 0:00:20 | |
-It's a fossilised chicken drumstick. -That is exactly like this. | 0:00:21 | 0:00:28 | |
That means that they had fried chicken 100 million years ago. | 0:00:28 | 0:00:33 | |
No, no. This chicken proves my theory of evolution. | 0:00:33 | 0:00:38 | |
"Eggs-cellent". | 0:00:38 | 0:00:40 | |
-We're back! -Shaboom! | 0:00:42 | 0:00:45 | |
And we're on our biggest adventure ever. | 0:00:45 | 0:00:48 | |
Let's go! | 0:00:48 | 0:00:49 | |
-'We're taking our bikes to four continents...' -Where's Dave? | 0:00:49 | 0:00:52 | |
To find out how chicken has taken over the culinary world. | 0:00:52 | 0:00:57 | |
-Absolutely superb. -This is almost a religious experience. | 0:00:57 | 0:01:00 | |
And why it's about to become the planet's most popular meat. | 0:01:00 | 0:01:04 | |
We are going across France just to find a chicken. | 0:01:04 | 0:01:07 | |
-We'll uncover the world's most fascinating and delicious... -Curry! | 0:01:07 | 0:01:12 | |
-Chicken and egg dishes. -Chicken! | 0:01:12 | 0:01:14 | |
From the great British roast, to exotic spices in Morocco. | 0:01:14 | 0:01:19 | |
And the best ways of cooking them. | 0:01:19 | 0:01:22 | |
Mwah-ha-ha! | 0:01:22 | 0:01:24 | |
BOTH: Oh, yes! | 0:01:24 | 0:01:26 | |
'We're exploring the history and cultural impact of the humble | 0:01:26 | 0:01:29 | |
'chicken.' | 0:01:29 | 0:01:31 | |
It's the Holy Land. 'And the egg, dude.' | 0:01:31 | 0:01:33 | |
-From the home of lip-smacking fast-food. -Thank you! | 0:01:33 | 0:01:38 | |
-To French cordon bleu. -Oh! | 0:01:38 | 0:01:40 | |
Paris! Ooh-la-la. | 0:01:40 | 0:01:43 | |
It's our most finger-licking chicken-y adventure ever. | 0:01:43 | 0:01:48 | |
THEY CHEER | 0:01:48 | 0:01:50 | |
I don't know how you top this. | 0:01:50 | 0:01:51 | |
Our journey starts in chicken-crazy Britain. | 0:02:03 | 0:02:06 | |
Do you know what? | 0:02:08 | 0:02:10 | |
-I'm dead "egg-cited", Dave. -Me, too, Kingy. | 0:02:10 | 0:02:12 | |
And I can't wait to get "cracking". | 0:02:12 | 0:02:14 | |
We eat a jaw-dropping 1.3 billion chickens and over 12 billion | 0:02:15 | 0:02:19 | |
eggs a year. | 0:02:19 | 0:02:21 | |
And it's not just about food. | 0:02:21 | 0:02:25 | |
We've turned chicken-keeping into a national obsession. | 0:02:25 | 0:02:29 | |
So, what's behind this passion for all things poultry? | 0:02:29 | 0:02:33 | |
And what are the tricks to making some of our favourite | 0:02:33 | 0:02:37 | |
traditional British treats? | 0:02:37 | 0:02:40 | |
The place to begin is at Si's house, | 0:02:44 | 0:02:47 | |
where roast chicken is a Sunday tradition. | 0:02:47 | 0:02:50 | |
It's also the day Si has his mates over for band practice. | 0:02:51 | 0:02:56 | |
And Sunday normally consists of all the lads getting round, | 0:02:56 | 0:03:00 | |
having a craic and eating chicken. | 0:03:00 | 0:03:03 | |
It is our roast of choice. | 0:03:03 | 0:03:05 | |
They say timing is everything in music, and I've timed it | 0:03:13 | 0:03:16 | |
so the only drumsticks on show are covered in gravy. | 0:03:16 | 0:03:19 | |
-Right, fellas, we're off. Leg or breast, boys? -Give us both. | 0:03:21 | 0:03:26 | |
There's no more British way to eat a bird than to roast it with all | 0:03:26 | 0:03:29 | |
the trimmings. | 0:03:29 | 0:03:31 | |
Even with a simple roast Sunday chicken, there's variety. | 0:03:31 | 0:03:36 | |
Some people like the leg, some like the breast, | 0:03:36 | 0:03:39 | |
some like a couple of wings. | 0:03:39 | 0:03:40 | |
I mean, the wings are popular now. | 0:03:40 | 0:03:42 | |
-In fact, they're breeding birds now with giant wings. -Are they? -Yes! | 0:03:42 | 0:03:45 | |
-Cos wings are in. -It's funny how you can have, like... | 0:03:45 | 0:03:48 | |
If you were to have beef twice a day or, say, lamb, | 0:03:48 | 0:03:51 | |
or something, you would think, "Oh, God, I'm having it again. | 0:03:51 | 0:03:53 | |
"I'm having beef again." | 0:03:53 | 0:03:54 | |
But chicken, you wouldn't bat an eyelid, would you, | 0:03:54 | 0:03:57 | |
if you had it for lunch and you had it for tea? | 0:03:57 | 0:03:59 | |
That's very true, actually. It lends itself to loads of | 0:03:59 | 0:04:01 | |
-different techniques, doesn't it? -Absolutely, yeah, it's very versatile. | 0:04:01 | 0:04:04 | |
We're going to get such a lot of pleasure from that humble | 0:04:04 | 0:04:07 | |
bird but then we've got the sandwiches to come. | 0:04:07 | 0:04:09 | |
-And the chicken pie, dude. -Stir-fries. -Soup. -Ooh, chicken. | 0:04:09 | 0:04:14 | |
-It is the gift that keeps on giving. -You're not wrong. | 0:04:14 | 0:04:17 | |
So, what's the secret to cooking the perfect roast chicken? | 0:04:17 | 0:04:21 | |
And how did we become a nation of chickaholics? | 0:04:21 | 0:04:26 | |
Chicken is now Britain's favourite meat. 95% of us eat it. | 0:04:26 | 0:04:33 | |
The truth is, it's tasty, easy to cook and affordable. | 0:04:33 | 0:04:36 | |
But it hasn't always been on our tables. | 0:04:36 | 0:04:39 | |
In fact, go back 200 years, and we hardly ate chicken at all. | 0:04:41 | 0:04:46 | |
-The answer to all this lies in a tale of two queens. -Oh! | 0:04:47 | 0:04:52 | |
And this grand old house was built during the reign of one of them. | 0:04:52 | 0:04:57 | |
Queen Victoria. | 0:04:57 | 0:04:58 | |
# God save our gracious Queen Long live our noble Queen | 0:05:01 | 0:05:08 | |
# God save the Queen. # | 0:05:08 | 0:05:13 | |
In days of old, with empire bold, Queen Victoria ruled the waves. | 0:05:15 | 0:05:20 | |
The favourite nosh, it wasn't posh. It was chicken that she craves. | 0:05:20 | 0:05:27 | |
A bit like us, really. | 0:05:27 | 0:05:29 | |
We're here because the fire-belching behemoth behind us is | 0:05:29 | 0:05:33 | |
a Victorian oven. | 0:05:33 | 0:05:35 | |
Look, it's a very old range, isn't it? | 0:05:35 | 0:05:37 | |
And it's cracked so the flames are coming out of where they | 0:05:37 | 0:05:39 | |
shouldn't but, dude, it'll be all right. | 0:05:39 | 0:05:42 | |
-Trust me, I'm an arsonist. -And why this cutting-edge technology? | 0:05:42 | 0:05:47 | |
Well, firstly, | 0:05:47 | 0:05:48 | |
because we want to share with you how to cook the ultimate roast. | 0:05:48 | 0:05:52 | |
But also because it was during the reign of Queen Victoria that | 0:05:52 | 0:05:55 | |
eating roast chicken first took off. | 0:05:55 | 0:05:58 | |
Back in the days of Queen Victoria, | 0:06:00 | 0:06:03 | |
people didn't really eat chicken at all. | 0:06:03 | 0:06:05 | |
British birds were scrawny little things not worth cooking. | 0:06:05 | 0:06:09 | |
-When she was a young chick herself... -Happy birthday. | 0:06:09 | 0:06:12 | |
..Queen Victoria was given some very exotic chickens. | 0:06:12 | 0:06:16 | |
POSH VOICE: Oh, we are amused. | 0:06:16 | 0:06:18 | |
So keen on her fancy feathered friends was she that she | 0:06:18 | 0:06:22 | |
kicked off a huge trend for keeping exotic poultry. | 0:06:22 | 0:06:25 | |
POSH VOICE: I hear it's all the rage. | 0:06:25 | 0:06:27 | |
Many of the new breeds were plumper and tastier than their | 0:06:27 | 0:06:32 | |
scraggy predecessors. | 0:06:32 | 0:06:33 | |
POSH VOICE: Oh, you look delightful. | 0:06:33 | 0:06:36 | |
Meanwhile, Victorian improvements to ovens and cookers meant | 0:06:36 | 0:06:39 | |
people could roast meat at home for the first time. | 0:06:39 | 0:06:42 | |
I'm not going in there. I'm scared of t'dark. | 0:06:42 | 0:06:44 | |
And among the upper classes, at least, chicken was finally | 0:06:44 | 0:06:46 | |
on the menu. | 0:06:46 | 0:06:48 | |
POSH VOICE: Oh, how scrummy! | 0:06:48 | 0:06:50 | |
And now, to honour that glorious history with | 0:06:50 | 0:06:55 | |
a roast recipe fit for a queen. | 0:06:55 | 0:06:58 | |
I just wanted to tell you all, | 0:06:58 | 0:07:00 | |
you can't just throw it in the oven like everybody else does. | 0:07:00 | 0:07:03 | |
95% of people do. They just take a chicken, take it out the fridge, | 0:07:03 | 0:07:07 | |
whack it in the oven with some onions. Well, stop it. Because a chicken deserves respect. | 0:07:07 | 0:07:11 | |
We're going to show you how to do it properly. | 0:07:11 | 0:07:13 | |
If you don't do it, we're going to send the chicken police round and cut your legs off. | 0:07:13 | 0:07:17 | |
-Right. -OK? -The first thing... | 0:07:17 | 0:07:19 | |
This is the night before you're cooking it, | 0:07:19 | 0:07:22 | |
you're going to salt it inside and out. | 0:07:22 | 0:07:24 | |
So, take handfuls of salt and run it over, like so. | 0:07:24 | 0:07:28 | |
-And inside. -So, in the cavity. | 0:07:30 | 0:07:32 | |
It just makes the meat really, really plump and unctuous. | 0:07:32 | 0:07:36 | |
It's juicy. It keeps its juiciness, doesn't it, in a weird way? | 0:07:36 | 0:07:39 | |
Because it tightens up the grain of the meat to retain that | 0:07:39 | 0:07:43 | |
texture and flavoursome content. | 0:07:43 | 0:07:46 | |
It's flipping lovely, so trust us, we're chicken doctors. | 0:07:46 | 0:07:51 | |
Wrap your salty bird in kitchen towel and whack it in the | 0:07:51 | 0:07:54 | |
fridge overnight. | 0:07:54 | 0:07:56 | |
And when you get back to business the next day, | 0:07:56 | 0:07:58 | |
patience is everything. | 0:07:58 | 0:08:00 | |
Now, what you want to do is you want to let this chicken come to | 0:08:00 | 0:08:03 | |
room temperature. | 0:08:03 | 0:08:05 | |
Chicken, steak, whatever. | 0:08:05 | 0:08:07 | |
Always bring it to room temperature before you cook it because | 0:08:07 | 0:08:11 | |
the meat from the fridge is like this... | 0:08:11 | 0:08:13 | |
"Eeeh!" Hard to get a knife through it. | 0:08:13 | 0:08:16 | |
Let it relax before you put it into the oven. | 0:08:16 | 0:08:18 | |
But we'll use that time while this chicken is relaxing in its | 0:08:18 | 0:08:22 | |
newly brined loveliness, to make the stuffing. | 0:08:22 | 0:08:26 | |
The first thing that we do is chop five sage leaves, quite finely. | 0:08:26 | 0:08:29 | |
You can use dried sage for this. About half a teaspoon. | 0:08:29 | 0:08:33 | |
In a bowl, I've got an onion that has been sweated down | 0:08:33 | 0:08:36 | |
for about five-ten minutes. | 0:08:36 | 0:08:38 | |
So, basically the building blocks of stuffing, sage... | 0:08:38 | 0:08:41 | |
And onion. | 0:08:41 | 0:08:43 | |
-Beautiful sage, this. Fresh, lovely. -Oh, aye. | 0:08:43 | 0:08:46 | |
And we like a bit of lemon in our stuffing. | 0:08:46 | 0:08:49 | |
You get that lovely zest and that little floral flavour. | 0:08:49 | 0:08:52 | |
It's just so nice. That goes in. The breadcrumbs. | 0:08:52 | 0:08:56 | |
Egg. One. In. | 0:08:59 | 0:09:01 | |
Give it a good old stir and season to taste. | 0:09:01 | 0:09:04 | |
Now it's time to get stuffed. | 0:09:05 | 0:09:07 | |
Now, you want to leave a bit of an air gap between the stuffing | 0:09:07 | 0:09:11 | |
and the top of the breastbone for the air to circulate. | 0:09:11 | 0:09:14 | |
Now, that's a top tip, that. | 0:09:14 | 0:09:16 | |
And this stuffing's going to go near the breast meat. | 0:09:16 | 0:09:18 | |
It's going to get up there and the sage, | 0:09:18 | 0:09:20 | |
the lemon and pepper will work wonders. | 0:09:20 | 0:09:23 | |
So, we're almost ready to roast. | 0:09:23 | 0:09:25 | |
But how do you do the bird without it burning and sticking to the pan? | 0:09:25 | 0:09:30 | |
Now, what I would like to do is cut the wing tips off and use | 0:09:30 | 0:09:34 | |
this as a trivet. It just raises the chicken slightly away from the tin | 0:09:34 | 0:09:38 | |
so that while the wing tips, which really there is nothing to eat, | 0:09:38 | 0:09:41 | |
get burnt and stick, you will get flavour in your gravy, | 0:09:41 | 0:09:44 | |
they'll stop the rest of the chicken from burning. | 0:09:44 | 0:09:47 | |
-Wing tips. -Chicken. | 0:09:47 | 0:09:48 | |
In most ovens, you will need 40 minutes per kilo. | 0:09:51 | 0:09:54 | |
But the trick is to weigh AFTER you've stuffed your bird. | 0:09:54 | 0:09:58 | |
To make it juicy and golden, | 0:09:58 | 0:10:00 | |
we're going to rub that butter all over it. | 0:10:00 | 0:10:03 | |
And while Dave's doing that, a bit of lemon juice all over the top. | 0:10:03 | 0:10:09 | |
-But the thing is, we're not done yet. -No. | 0:10:09 | 0:10:13 | |
We want gravy with our chicken, so, | 0:10:13 | 0:10:15 | |
without adding some liquids to this, we're not going to get proper gravy. | 0:10:15 | 0:10:19 | |
So, 100ml of water and the same of white wine. | 0:10:19 | 0:10:23 | |
-You can use vermouth as well. -I like vermouth. -I do. It's nice. | 0:10:23 | 0:10:27 | |
Slightly herby, as well, which is really nice. | 0:10:27 | 0:10:30 | |
So, for perfect chicken, into the oven, | 0:10:30 | 0:10:33 | |
220 degrees Celsius for the first 15 minutes then down to 180. | 0:10:33 | 0:10:38 | |
Over to you. You seem to have control of the situation. | 0:10:38 | 0:10:41 | |
I'm not entirely sure I do. Let's have a look. | 0:10:41 | 0:10:44 | |
That is what's known as cold. | 0:10:50 | 0:10:53 | |
But we're not going to let the small matter of | 0:10:53 | 0:10:55 | |
a cold oven come between us and our roast chicken. | 0:10:55 | 0:10:59 | |
-Have we got access to something else? -Course we have. | 0:10:59 | 0:11:02 | |
These big houses, it's all for show, this lot down here. | 0:11:02 | 0:11:05 | |
-They'll have one upstairs. Good hunting. -Thank you. Good grief. | 0:11:05 | 0:11:09 | |
Passage of time. | 0:11:09 | 0:11:10 | |
HE IMITATES CLOCK TICKING | 0:11:10 | 0:11:12 | |
BELL RINGS | 0:11:14 | 0:11:16 | |
Look at this baby. | 0:11:17 | 0:11:19 | |
-That's the most perfect roasted chicken. -Yep. | 0:11:19 | 0:11:23 | |
Now, this can rest, I reckon, for half an hour. | 0:11:23 | 0:11:26 | |
I'm just going to put this in a cosy corner, have a little break. | 0:11:26 | 0:11:30 | |
Meanwhile, back to the gravy. | 0:11:32 | 0:11:34 | |
So, I'm going to take the cooking juices, | 0:11:34 | 0:11:36 | |
remove as much fat as possible, then mix | 0:11:36 | 0:11:39 | |
a dessert spoon of plain flour into the crunchy, yummy, crispy bits. | 0:11:39 | 0:11:43 | |
For next step, in goes the wine, but a good, big glassful. | 0:11:43 | 0:11:48 | |
Put this on the heat and stir. | 0:11:48 | 0:11:50 | |
As the wine bubbles away, any browned bits that Mr King | 0:11:50 | 0:11:54 | |
has managed not to scrape off will, in fact, go into the gravy. | 0:11:54 | 0:11:57 | |
Now, look, the flour's cooking out, which is important. | 0:11:57 | 0:12:01 | |
You can see how thick it's going. Dave, I think I'm ready, mate. | 0:12:01 | 0:12:04 | |
-Right. -As it thickens, add your precious meat juices. | 0:12:04 | 0:12:08 | |
Stir, season well and, finally, run it through a sieve. | 0:12:09 | 0:12:14 | |
And that is the tastiest, purest, | 0:12:16 | 0:12:18 | |
most beautiful gravy you could possibly want. | 0:12:18 | 0:12:21 | |
It's no surprise when you see how delicious that looks that | 0:12:23 | 0:12:26 | |
chicken accounts for nearly half of all meat bought in Britain. | 0:12:26 | 0:12:30 | |
-Gravy? -Ooh, not half. -How do you like it? -Oh, all over. | 0:12:30 | 0:12:35 | |
-No, I don't like territorial pools. -Tell me when. -When. | 0:12:35 | 0:12:38 | |
Now, let's taste this chicken. | 0:12:38 | 0:12:41 | |
Do you know, Si, to me, I think this is one of the most perfect dinners. | 0:12:45 | 0:12:48 | |
The chicken is cooked perfectly. | 0:12:48 | 0:12:50 | |
The stuffing, you've got that wonderful sage, the onions | 0:12:50 | 0:12:53 | |
and the bit of light lemon in it complements the chicken perfectly. | 0:12:53 | 0:12:57 | |
And you know what? Great meat produces great gravy. | 0:12:57 | 0:13:02 | |
-And that is so, so important. -Yeah. -So, take the time. | 0:13:02 | 0:13:07 | |
Get a great chicken. | 0:13:08 | 0:13:10 | |
There's no questioning the greatness of that roast, Kingy. | 0:13:12 | 0:13:16 | |
And I'll tell you what, it's whetted my appetite to learn more | 0:13:16 | 0:13:19 | |
about the story of chicken in Britain. | 0:13:19 | 0:13:22 | |
Oh, me, too, mucker. | 0:13:22 | 0:13:24 | |
The thing is, though, | 0:13:24 | 0:13:25 | |
how far back should we go into this feathery fable? | 0:13:25 | 0:13:28 | |
You'll wish you'd never asked. | 0:13:28 | 0:13:31 | |
Kingy, you know we were descended from the apes? | 0:13:31 | 0:13:34 | |
-Yeah? -I bet you can't guess who this little chuck's great, great, | 0:13:34 | 0:13:38 | |
great, great, great - | 0:13:38 | 0:13:39 | |
-you get the idea - grandad was. -The dodo. -No. Not even close. | 0:13:39 | 0:13:45 | |
-Ostrich? -No, Kingy. Let me introduce to you, Mr T rex. | 0:13:45 | 0:13:51 | |
Get away with yourself. | 0:13:51 | 0:13:53 | |
Can you see a similarity? | 0:13:53 | 0:13:55 | |
That's "egg-straordinary". | 0:13:55 | 0:13:58 | |
"Egg-citing", eh? | 0:13:58 | 0:13:59 | |
MUSIC: Get It On by T Rex | 0:13:59 | 0:14:01 | |
Our feathery friends descended from flesh-eating lizards. Who knew? | 0:14:01 | 0:14:04 | |
Well, it looks like we've got a lot to learn about all things poultry. | 0:14:07 | 0:14:11 | |
True. This journey's not just about eating chicken, | 0:14:11 | 0:14:14 | |
what about the birds themselves? | 0:14:14 | 0:14:17 | |
Well, let's start with the kind of chicken most of us know best, | 0:14:17 | 0:14:20 | |
the ones on the supermarket shelves. | 0:14:20 | 0:14:23 | |
These are breeds of chicken that put on weight quickly, | 0:14:23 | 0:14:26 | |
making them ideal for eating. | 0:14:26 | 0:14:29 | |
But they're just the tip of the poultry iceberg, dude. | 0:14:29 | 0:14:32 | |
There's an absolute plethora of chicken varieties out there. | 0:14:32 | 0:14:35 | |
And I know just the place to meet some of them. | 0:14:37 | 0:14:40 | |
Charlotte Carnegie is an award-winning chicken breeder. | 0:14:42 | 0:14:46 | |
We've got quite a good collection. | 0:14:46 | 0:14:48 | |
I think we've got about 25 different varieties and colours. | 0:14:48 | 0:14:52 | |
Most breeds will come in several colours. | 0:14:52 | 0:14:54 | |
Charlotte's the perfect person to talk us through the chicken | 0:14:54 | 0:15:00 | |
in all its shapes and sizes. | 0:15:00 | 0:15:01 | |
-This one has hair like you when you wash it, Kingy. -Yeah, it has. -Yeah. | 0:15:01 | 0:15:04 | |
THEY LAUGH | 0:15:04 | 0:15:06 | |
You won't find any of the birds here on your supermarket shelf. | 0:15:07 | 0:15:10 | |
All Charlotte's chickens are egg-laying breeds, not food birds. | 0:15:10 | 0:15:15 | |
-So, do different breeds have different personalities? -Yes. | 0:15:15 | 0:15:18 | |
They've all... | 0:15:18 | 0:15:19 | |
Every single breed has a different trait and personality | 0:15:19 | 0:15:22 | |
and some are more friendly and some are better for eggs and all sorts. | 0:15:22 | 0:15:25 | |
What's the difference between these birds and the ones that we | 0:15:25 | 0:15:29 | |
actually eat? | 0:15:29 | 0:15:30 | |
These are obviously just made for eggs. | 0:15:30 | 0:15:33 | |
They're not made to put on a lot of weight cos the ones that | 0:15:33 | 0:15:36 | |
we eat are bred for optimal feed-to-weight conversion. | 0:15:36 | 0:15:39 | |
It's a bit like beef, isn't it? | 0:15:39 | 0:15:41 | |
You know, you have beef cattle for beef and you have dairy cows | 0:15:41 | 0:15:44 | |
for milk. Really, you don't eat dairy cows. It doesn't work. | 0:15:44 | 0:15:47 | |
-No, it doesn't. -I didn't realise it was like that with chicken. | 0:15:47 | 0:15:50 | |
-Almost all of these birds are hens. -That's female, to you and me. | 0:15:50 | 0:15:55 | |
These hens are youngsters, called pullets. | 0:15:55 | 0:15:58 | |
You can tell that from the small size of the red comb on their heads. | 0:15:58 | 0:16:02 | |
-Can I try and pick one up? -Yep. -Which one? You look nice. | 0:16:02 | 0:16:05 | |
Oh, I don't want to upset these ladies. | 0:16:09 | 0:16:11 | |
That was a shock for you, wasn't it? Sorry, sweetheart. | 0:16:15 | 0:16:18 | |
The comb on a hen is the cooling system, | 0:16:18 | 0:16:21 | |
so they flush blood through that to cool themselves down. | 0:16:21 | 0:16:23 | |
-And the cockerel being bigger, naturally... -Has a bigger comb. -..needs a bigger comb. | 0:16:23 | 0:16:27 | |
-It might be stupid, but do they all lay eggs? -They DO all lay eggs. | 0:16:27 | 0:16:30 | |
Two or three chickens will quite easily supply | 0:16:30 | 0:16:33 | |
a small family with eggs for a week. | 0:16:33 | 0:16:34 | |
So, you need two or three chickens and a cockerel, presumably? | 0:16:34 | 0:16:37 | |
-You don't need a cockerel for a hen to lay eggs. -Eh? -Eh? I thought... | 0:16:37 | 0:16:40 | |
This is amazing. | 0:16:40 | 0:16:42 | |
I always thought you had to have a cockerel in order for all the thingy to happen. | 0:16:42 | 0:16:45 | |
No. The hen would produce an egg anyway and, if the cockerel is present, | 0:16:45 | 0:16:50 | |
the egg will be fertilised before the shell goes on. | 0:16:50 | 0:16:52 | |
So, if hens lay eggs whether or not a cockerel is around, what's | 0:16:52 | 0:16:57 | |
the job of the fellas in a place like this, or your coup at home? | 0:16:57 | 0:17:01 | |
The cockerel tends to be the policeman of the group, | 0:17:01 | 0:17:04 | |
and he'll stop, break up fights, keep them in order. | 0:17:04 | 0:17:08 | |
Ah, the pecking order. | 0:17:08 | 0:17:09 | |
-In every flock of chickens... -Are you looking at my bird? | 0:17:10 | 0:17:14 | |
..a pecking order is established right from the word go. | 0:17:14 | 0:17:18 | |
Hey, cock of the north! | 0:17:18 | 0:17:19 | |
The strongest, usually a cockerel, | 0:17:19 | 0:17:22 | |
will end up first in line for everything. | 0:17:22 | 0:17:25 | |
-The pick of the food. -Mine! Roosting spots. Bombs away! | 0:17:25 | 0:17:29 | |
The most promising mate. | 0:17:29 | 0:17:32 | |
Oh, hello! | 0:17:32 | 0:17:34 | |
And being the pecking order means there's no need to fight. | 0:17:34 | 0:17:38 | |
Meaning fewer injuries and less chance of alerting predators. | 0:17:38 | 0:17:42 | |
Shut up. Quiet. | 0:17:42 | 0:17:44 | |
So, even if you're bottom of the pile, you're better off in the end. | 0:17:44 | 0:17:48 | |
-I told you. -But let's face it, every cockerel wants to rule the roost. | 0:17:48 | 0:17:52 | |
-Take Mr Red for example. -Mr Red! | 0:17:52 | 0:17:57 | |
-SHE CLUCKS -He is coming. -Come on! | 0:17:57 | 0:18:01 | |
-I never thought you could do that. -Neither did I. | 0:18:01 | 0:18:03 | |
-Not with food or anything, he's coming. -That's amazing! | 0:18:03 | 0:18:06 | |
-Come on, then! -And I thought chickens were stupid. | 0:18:06 | 0:18:09 | |
-No, he's quite clever. -He's massive! | 0:18:09 | 0:18:12 | |
Do you want to have a hand? | 0:18:13 | 0:18:15 | |
Yeah. You are more than just a nugget. | 0:18:15 | 0:18:18 | |
-You ARE more than just a nugget. Aren't you? -Yeah, look at that. | 0:18:18 | 0:18:21 | |
Look at that face, go on. Go, snuggle. Kiss him. Kiss Mr Red. | 0:18:21 | 0:18:27 | |
Oh, I can smell your breath. It's quite pleasant. What a lovely bird. | 0:18:27 | 0:18:31 | |
'Oh, get a room, you two.' | 0:18:31 | 0:18:33 | |
What has blown my mind, and I think Dave's as well, is the plethora | 0:18:33 | 0:18:37 | |
of breeds that are available because what you associate in | 0:18:37 | 0:18:41 | |
a plastic bag in a supermarket is absolutely not what's here. | 0:18:41 | 0:18:45 | |
It's remarkable. | 0:18:45 | 0:18:47 | |
You know, there's one question about chicken and eggs we haven't | 0:18:50 | 0:18:54 | |
answered yet, Kingy. | 0:18:54 | 0:18:55 | |
So, Dave, you reckon the egg came first, do you? | 0:19:01 | 0:19:04 | |
-I KNOW the egg came first. -Well, how? -It's obvious, isn't it? | 0:19:04 | 0:19:09 | |
You see, because birds descended from reptiles. The chicken's a bird. | 0:19:09 | 0:19:13 | |
Reptiles laid eggs so, obviously, | 0:19:13 | 0:19:15 | |
the egg came first and in that egg was the first chicken. | 0:19:15 | 0:19:18 | |
So, technically speaking, rightly speaking, the egg came first. | 0:19:18 | 0:19:22 | |
Look, you need a chicken to lay an egg. It's got to be the chicken. | 0:19:24 | 0:19:29 | |
No, no. The lizard laid the egg, not the chicken. Can't you see...? | 0:19:29 | 0:19:33 | |
-Well, no! -Egg. -Chicken. -Egg. | 0:19:33 | 0:19:37 | |
-Chicken. -Egg. -Chicken. -Egg. -Chicken. | 0:19:37 | 0:19:41 | |
Egg. Egg. Egg. Egg. Egg. | 0:19:41 | 0:19:42 | |
'There's nothing I love more, you know, | 0:19:42 | 0:19:45 | |
'than an intellectually robust debate.' | 0:19:45 | 0:19:47 | |
-Egg. -Chicken. -Egg! -Chicken! | 0:19:47 | 0:19:51 | |
SI SIGHS Arguing with you is "eggs-hausting." | 0:19:51 | 0:19:54 | |
We're never going to see eye to eye on this one, are we? | 0:19:54 | 0:19:58 | |
No, more chance of seeing a chicken on the moon, dude. | 0:19:58 | 0:20:02 | |
But one thing we can agree on is wanting to know more about | 0:20:03 | 0:20:07 | |
the story of chicken. | 0:20:07 | 0:20:08 | |
Yes. | 0:20:08 | 0:20:10 | |
And the next question is, | 0:20:10 | 0:20:11 | |
-when did the chicken... -And the egg! -..first arrive on these shores? | 0:20:11 | 0:20:16 | |
-Up until around the sixth century BC... -Four wheels, matey. | 0:20:18 | 0:20:22 | |
..way back in the Iron Age, there weren't any chickens as we know them in Britain. | 0:20:22 | 0:20:27 | |
Here, what's a chicken? | 0:20:27 | 0:20:29 | |
But then some visitors brought exotic jungle fowl with them | 0:20:29 | 0:20:32 | |
from south-east Asia. | 0:20:32 | 0:20:34 | |
-What the heck is that? -It was as if aliens had landed. -We come in peace. | 0:20:34 | 0:20:38 | |
-No-one had seen such colourful, noisy birds. -Take me to your feeder. | 0:20:38 | 0:20:45 | |
But these creatures weren't seen as food. | 0:20:45 | 0:20:47 | |
They were thought to be godlike. Oh, chicken have mercy. | 0:20:47 | 0:20:51 | |
Great leaders were even buried with their chickens. | 0:20:53 | 0:20:56 | |
# Roost in peace, mate. # | 0:20:56 | 0:20:57 | |
So, what I want to know next is when did we stop putting chickens | 0:20:58 | 0:21:03 | |
in the ground and start putting them in the oven? | 0:21:03 | 0:21:06 | |
Ah, well, the answer to that, me mucker, | 0:21:06 | 0:21:09 | |
lies in my neck of the woods. | 0:21:09 | 0:21:11 | |
-Northumberland. -This is Vindolanda. | 0:21:11 | 0:21:14 | |
One of the most important Roman archaeological sites in Britain. | 0:21:14 | 0:21:19 | |
Vindolanda! No, it's not somewhere out of Harry Potter, it's just up the road | 0:21:19 | 0:21:24 | |
from Kingy's house, so if you visit Vindolanda, and a visit is well | 0:21:24 | 0:21:27 | |
worth it, you're welcome to pop in at any time at Si's. | 0:21:27 | 0:21:31 | |
-He lives at the Old Lodge... -Shut up, you, will you?! | 0:21:31 | 0:21:33 | |
Honestly, I don't want coach loads coming and eating me | 0:21:33 | 0:21:37 | |
chicken dinners! | 0:21:37 | 0:21:39 | |
We're here because Vindolanda is where the story of cooking | 0:21:39 | 0:21:42 | |
and eating chicken in Britain started. | 0:21:42 | 0:21:45 | |
Archaeologists find new stuff here every day. | 0:21:47 | 0:21:50 | |
And one of their most "egg-citing" discoveries was Britain's | 0:21:50 | 0:21:54 | |
oldest shopping list. | 0:21:54 | 0:21:56 | |
It's a wooden tablet with an order to buy 20 chickens and | 0:21:56 | 0:21:59 | |
hundreds of eggs. | 0:21:59 | 0:22:01 | |
Wow! You'd think they had to feed a Roman army or something, | 0:22:01 | 0:22:04 | |
wouldn't you? | 0:22:04 | 0:22:05 | |
What's so exciting is that this, | 0:22:05 | 0:22:08 | |
together with some butchered chicken bones found nearby, | 0:22:08 | 0:22:10 | |
is the earliest evidence of chicken being on the menu in Britain. | 0:22:10 | 0:22:14 | |
Now, eating chicken isn't the only thing the Romans | 0:22:14 | 0:22:18 | |
introduced us to. | 0:22:18 | 0:22:19 | |
No, apparently they also brought leeks into our cuisine. | 0:22:19 | 0:22:23 | |
And I don't half love a leek, me, I do, I love it. | 0:22:23 | 0:22:27 | |
-So, while in Rome... -Or Roman Vindolanda! -..at least, | 0:22:27 | 0:22:31 | |
we're going to combine the two. | 0:22:31 | 0:22:33 | |
And cook one of our all-time | 0:22:33 | 0:22:34 | |
favourite Northumbrian comfort foods. | 0:22:34 | 0:22:38 | |
'Chicken and leek suet pudding.' Right, let's get on. | 0:22:38 | 0:22:42 | |
First off, you need to marinate your chicken. You do. | 0:22:42 | 0:22:47 | |
You do. We've got a mixture of chicken thighs and chicken breast. | 0:22:47 | 0:22:50 | |
-It is a good formula, that. -It is. | 0:22:50 | 0:22:52 | |
Cos it's different textures, isn't it? | 0:22:52 | 0:22:54 | |
-Cos grains in the meat are different. So... -I've got a lemon. | 0:22:54 | 0:22:57 | |
Back in the day, it probably would have been an Amalfi lemon | 0:22:57 | 0:23:00 | |
brought by a passing slave all the way through France. | 0:23:00 | 0:23:03 | |
However, this one's from the Grainger Market in Newcastle. | 0:23:03 | 0:23:06 | |
Sage leaves. | 0:23:06 | 0:23:07 | |
We're going to put some in. Now, this is all part of the marinade. | 0:23:07 | 0:23:10 | |
Preferably, the longer you leave the marinade, obviously, the better it is. | 0:23:10 | 0:23:13 | |
To finish the marinade, we add that other thing the Romans taught us to cook with. | 0:23:13 | 0:23:17 | |
-100ml of white wine. Or you can use vermouth. -Wine. Chicken. | 0:23:17 | 0:23:21 | |
-Olive oil, they brought. -They did. -Heating. Sanitation. -Baths. | 0:23:21 | 0:23:25 | |
Give it a stir and leave for an hour. | 0:23:25 | 0:23:28 | |
While we're leaving it for an hour, you know what Dave's going to do, don't you? | 0:23:28 | 0:23:32 | |
You know, you've watched us work before. | 0:23:32 | 0:23:34 | |
-What are you going to do, Dave? -I'm going to make the suet crust. -He is. | 0:23:34 | 0:23:37 | |
Now, the great thing about a suet crust is that it's a steam pudding. | 0:23:37 | 0:23:40 | |
So, whatever dried herbs you put into the suet crust are going | 0:23:40 | 0:23:44 | |
to work. | 0:23:44 | 0:23:45 | |
So, for this, I'm going to use mustard and sage. | 0:23:45 | 0:23:47 | |
225g of self-raising flour, don't use plain, | 0:23:47 | 0:23:50 | |
you're making a suet pudding full of fluff. Not leather. | 0:23:50 | 0:23:53 | |
It's windy in Northumberland today. | 0:23:55 | 0:23:57 | |
100g of beef suet. Half a teaspoon of mustard powder. | 0:23:59 | 0:24:04 | |
Some salt and a teaspoon full of sage leaves. | 0:24:04 | 0:24:07 | |
Just to give it an extra bit of oomph, a teaspoon of baking powder. | 0:24:07 | 0:24:11 | |
While Dave's rubbing in his whatsits, | 0:24:11 | 0:24:13 | |
I'm just going to prepare the leeks. | 0:24:13 | 0:24:16 | |
It's like crumble mix now. It's what you want. | 0:24:17 | 0:24:20 | |
Now, about 125ml of milk. | 0:24:20 | 0:24:23 | |
You want this kind of moist but not sticky, if you know what I mean. | 0:24:25 | 0:24:28 | |
You've got to be able to handle it. Form this into a ball. | 0:24:28 | 0:24:33 | |
Take about a quarter of this off to make the lid. | 0:24:33 | 0:24:37 | |
Think that's too much? | 0:24:37 | 0:24:38 | |
-(No, it'll be all right.) -Can you pass me a bit of flour, just give me a sprinkling? | 0:24:38 | 0:24:42 | |
That'll do. See, look at that. | 0:24:42 | 0:24:44 | |
-Lovely, that, dude. -You can see all the herbs and speckles. | 0:24:44 | 0:24:47 | |
Right, so, the ball. The pudding basin. Classic. | 0:24:47 | 0:24:50 | |
This has been well greased. | 0:24:50 | 0:24:52 | |
Have you ever wondered on telly how, when you make a suet pudding, | 0:24:52 | 0:24:55 | |
it always comes out? | 0:24:55 | 0:24:56 | |
That's because we've got a little disc of greaseproof just there. | 0:24:56 | 0:24:59 | |
That's a top tip, that. | 0:24:59 | 0:25:01 | |
With the paper at the bottom, in goes the pastry. | 0:25:01 | 0:25:04 | |
You want to make this quite even as well. | 0:25:04 | 0:25:06 | |
You don't want your suet pudding to be heavier on one side than the other. | 0:25:06 | 0:25:10 | |
-And why, Dave? -It won't cook evenly. | 0:25:10 | 0:25:12 | |
Our chicken's been marinated for about an hour. We add the leeks. | 0:25:12 | 0:25:17 | |
-Which are essential in a chicken and leak suet pudding. -Absolutely. | 0:25:17 | 0:25:21 | |
Flour in there as well. | 0:25:21 | 0:25:22 | |
And the flour's just going to make it more saucy rather than dribbly. | 0:25:22 | 0:25:27 | |
-Exactly. So, a teaspoon of mustard powder. -Chicken's brilliant! | 0:25:27 | 0:25:31 | |
You just pack on the flavours. I love it! | 0:25:31 | 0:25:34 | |
I love that we've got the citrus notes in there as well. Lovely. Perfect. | 0:25:34 | 0:25:38 | |
Chicken stock is the last thing that we pour in. | 0:25:38 | 0:25:42 | |
That is just the right amount. Now we make the lid. | 0:25:42 | 0:25:46 | |
So, with the suet pastry that I kept, just roll it out into a disc. | 0:25:46 | 0:25:51 | |
On goes some greaseproof paper and a trussing of tinfoil. | 0:25:57 | 0:26:01 | |
-The pudding, ready for t'pot. -I'll get the pan. -Thank you. | 0:26:05 | 0:26:09 | |
Now, we're going to cook the pudding on an open fire. | 0:26:09 | 0:26:13 | |
Much as the Romans would have done, | 0:26:13 | 0:26:15 | |
had they eaten chicken and leek puddings. | 0:26:15 | 0:26:18 | |
So, what you do is... You don't want your pudding... | 0:26:18 | 0:26:21 | |
This is at home, right? In a cooker. | 0:26:21 | 0:26:23 | |
Cos you don't want your pudding to sit on the base of the pan. | 0:26:23 | 0:26:26 | |
It's going to burn. | 0:26:26 | 0:26:28 | |
So, you put a plate or a saucer, | 0:26:28 | 0:26:30 | |
put a rag in so it doesn't rattle on there, put your water in. | 0:26:30 | 0:26:33 | |
Pop in your pud. Put it on the fire so it simmers, it steams. | 0:26:33 | 0:26:38 | |
It's a steam pudding. Keep an eye on the water. | 0:26:38 | 0:26:41 | |
As the water goes down, top it up. It needs to steam for two hours. | 0:26:41 | 0:26:44 | |
Beautiful. | 0:26:49 | 0:26:50 | |
-Oh, fab! Steam puddings "a la fresco". -Get in! | 0:26:59 | 0:27:04 | |
Succulent suet crust and juicy chicken filling. | 0:27:04 | 0:27:08 | |
-Served with crispy potato croquets. -I love it when you talk dirty. | 0:27:08 | 0:27:13 | |
For a Geordie like me, | 0:27:13 | 0:27:14 | |
this will go down in history every bit as much as the Romans. | 0:27:14 | 0:27:18 | |
I'll tell you what, Dave, | 0:27:18 | 0:27:20 | |
adding the flour to the mix has really thickened that sauce and gravy. | 0:27:20 | 0:27:23 | |
-This is really good. -Oh, aye. The marinating... | 0:27:23 | 0:27:26 | |
-Using the dried herbs and the mustard in the suet crust... -Yeah. | 0:27:26 | 0:27:29 | |
Everything's got a place in it. | 0:27:29 | 0:27:31 | |
But, above all, the chicken is still there holding its own. | 0:27:31 | 0:27:34 | |
I think using the mixture of breast and thigh, | 0:27:34 | 0:27:38 | |
it just keeps it really juicy. | 0:27:38 | 0:27:40 | |
-It definitely does. Quick, easy to make at home. Job's a good 'un. -Yep. | 0:27:40 | 0:27:43 | |
Oh, I'll tell you what, if the Romans would have had this, | 0:27:43 | 0:27:46 | |
they'd have never gone home. | 0:27:46 | 0:27:48 | |
No. | 0:27:48 | 0:27:50 | |
But, mucker, they did! They slinked back off to Italy. | 0:27:50 | 0:27:53 | |
And once they left, | 0:27:53 | 0:27:55 | |
eating chicken in Britain fell out of fashion once again. | 0:27:55 | 0:27:58 | |
But while we may have stopped eating the birds, | 0:28:01 | 0:28:04 | |
we never stopped loving them. | 0:28:04 | 0:28:06 | |
True. | 0:28:06 | 0:28:08 | |
Today, three quarters of a million people in Britain keep poultry. | 0:28:08 | 0:28:11 | |
There's a whole culture out there around chicken-keeping and | 0:28:11 | 0:28:15 | |
chicken fancying. | 0:28:15 | 0:28:17 | |
MUSIC: Delilah by Tom Jones | 0:28:17 | 0:28:19 | |
So we're heading to west Wales to meet some people who've | 0:28:19 | 0:28:21 | |
dedicated their lives to rearing beautiful birds! | 0:28:21 | 0:28:25 | |
And one man in particular, a local legend, the pride of the | 0:28:28 | 0:28:32 | |
Valleys, the one and only | 0:28:32 | 0:28:37 | |
Tom Hughes, the prince of poultry. | 0:28:37 | 0:28:39 | |
Tom's been knocking audiences dead for decades with his | 0:28:47 | 0:28:51 | |
scintillating show chickens. | 0:28:51 | 0:28:53 | |
Two generations of Tom's family, including his daughter Carwen | 0:28:53 | 0:28:58 | |
and grandson Tom Jr, are part of a chicken-keeping dynasty. | 0:28:58 | 0:29:04 | |
-Are these what you call fancy chickens? -Yeah. | 0:29:04 | 0:29:06 | |
-These are the show birds. -Right. | 0:29:06 | 0:29:08 | |
You see, that's what Dave and I are at heart. | 0:29:08 | 0:29:11 | |
BOTH: We're show birds. Yes. | 0:29:11 | 0:29:13 | |
You know, they come at the lido in Paris. These are Can Can chickens. | 0:29:13 | 0:29:16 | |
These ARE Can Can chickens. | 0:29:16 | 0:29:18 | |
Tomorrow, Tom's fancies strut their stuff in the Aberystwyth and | 0:29:18 | 0:29:22 | |
Ceredigion County Show. | 0:29:22 | 0:29:24 | |
-So, there's a lot of competition, Tom? -Yes. | 0:29:24 | 0:29:27 | |
I know in the Aberystwyth show tomorrow, they'll be up from | 0:29:27 | 0:29:30 | |
south Wales and there'll be a few down from north Wales, I'm sure. | 0:29:30 | 0:29:34 | |
-And one or two from Shrewsbury. -Are you confident you're going to win? -No. | 0:29:34 | 0:29:37 | |
-No, but I will try. -It's not about the winning. -Of course it is. | 0:29:37 | 0:29:42 | |
-It's about trying. -But how do you keep them in such good condition? | 0:29:42 | 0:29:46 | |
But surely chickens are messy by nature. | 0:29:46 | 0:29:49 | |
-This is the part -I -play in the whole... -Ah, I see. | 0:29:49 | 0:29:53 | |
So you are the chicken wrangler that washes and blow... | 0:29:53 | 0:29:56 | |
Blow-dries, yes. | 0:29:56 | 0:29:58 | |
Really? I was just saying that as a joke. | 0:29:58 | 0:30:00 | |
You don't really blow-dry a chicken? | 0:30:00 | 0:30:02 | |
I do blow-dry a chicken. | 0:30:02 | 0:30:03 | |
-They do. -I do. | 0:30:03 | 0:30:05 | |
Well, there's a big show tomorrow, dude, | 0:30:06 | 0:30:09 | |
and one of us needs to help Carwen pimp her poultry. | 0:30:09 | 0:30:12 | |
Being a man of fine grooming, I guess that's me, then. | 0:30:12 | 0:30:15 | |
-Right. -He's not happy, dude. -No. -He's not. | 0:30:15 | 0:30:18 | |
Well, we're going to have to wash his tail because it's got all dirty. | 0:30:18 | 0:30:21 | |
-Right. -Yes. Yes. | 0:30:21 | 0:30:24 | |
What do I do now, Carwen? | 0:30:26 | 0:30:28 | |
-In the nice warm water, then. -Coconut shampoo! | 0:30:28 | 0:30:31 | |
You're not supposed to give away my secret. | 0:30:31 | 0:30:34 | |
No, the last time I put chicken and coconut together was in a curry. | 0:30:34 | 0:30:38 | |
-Yes. -You have to hold him in. -Oh, aye. | 0:30:38 | 0:30:41 | |
-Don't let him go now. -He's relaxed. -Oh, you've got a good touch. | 0:30:41 | 0:30:45 | |
Excellent job. | 0:30:45 | 0:30:47 | |
-His tail was the worst, right? -And legs. -What d'you mean, his legs? | 0:30:47 | 0:30:51 | |
Look at that, she's scrubbing his legs. | 0:30:51 | 0:30:54 | |
Do you know what? I wouldn't mind having your help before every show. | 0:30:54 | 0:30:57 | |
You're excellent. | 0:30:57 | 0:30:59 | |
-Thank you very much. -Dunk him in, then, Dave. -Like all of him? | 0:30:59 | 0:31:01 | |
-No, not all of it. Oh, crikey. -You said at all of it! | 0:31:01 | 0:31:04 | |
He's drowning, the poor sodding thing. | 0:31:04 | 0:31:08 | |
He's opening his mouth and going, "Love me, love me." | 0:31:08 | 0:31:11 | |
I think I've drowned him. | 0:31:11 | 0:31:12 | |
-Are you happy with that, Dave? -I think he's Bobby dazzling. Oh, baby. | 0:31:12 | 0:31:17 | |
-He's comfy now. Aren't you? -Easy. Easy. | 0:31:17 | 0:31:20 | |
Let's get his comb dry. | 0:31:22 | 0:31:24 | |
-So, Tom, what are you making of Dave's approach...? -Not bad. | 0:31:24 | 0:31:27 | |
-Not bad. -Thank you. | 0:31:27 | 0:31:29 | |
-We've never seen him so quiet. -Oh. | 0:31:29 | 0:31:32 | |
So, where you going on your holidays next year? | 0:31:34 | 0:31:37 | |
I went there once with my boyfriend, it was great! | 0:31:37 | 0:31:40 | |
-Look at that. He's fluffing up a treat. -He is. | 0:31:46 | 0:31:50 | |
I don't think you could get any cleaner. | 0:31:50 | 0:31:52 | |
So, there we go. Back in. | 0:31:52 | 0:31:53 | |
-What's he called? -White Cock. -White Cock, you are a winner. | 0:31:53 | 0:31:58 | |
-Shall we give him a name today? -Yeah. -Aye. | 0:31:58 | 0:32:02 | |
-Let's name him. -Dave. -Oh, he wants to call him Dave. That's it. Dave. | 0:32:02 | 0:32:07 | |
Carwen, that's the nicest thing anybody's done to me. Come on, Dave. | 0:32:07 | 0:32:11 | |
-Go for gold. Number one. -Hey, man, he's happy as Larry, isn't he? | 0:32:11 | 0:32:15 | |
He's cock of the walk, Dave. | 0:32:15 | 0:32:17 | |
The familiarities are uncanny. | 0:32:18 | 0:32:20 | |
It's the morning of the big show and if our chickens are going to look | 0:32:27 | 0:32:30 | |
-real good, I'm going to look good, too. -What are you doing? | 0:32:30 | 0:32:35 | |
I'm getting ready, Kingy. | 0:32:35 | 0:32:36 | |
-What are you doing? -This is important research, this, dude. | 0:32:36 | 0:32:40 | |
Because apparently, | 0:32:40 | 0:32:41 | |
chickens make 24 different calls that each mean a different thing. | 0:32:41 | 0:32:47 | |
-What, like a language? -Well, yeah, you would think so, wouldn't you? | 0:32:47 | 0:32:50 | |
Listen to this. | 0:32:50 | 0:32:52 | |
This is a ground alarm, which fundamentally means something's | 0:32:52 | 0:32:55 | |
coming to get us. | 0:32:55 | 0:32:56 | |
CLUCKING | 0:32:56 | 0:32:58 | |
-"There is a fox in the coup." -That's it, type of thing. You know. | 0:32:58 | 0:33:03 | |
Like... And this is fundamentally, "Hello, good morning. | 0:33:03 | 0:33:06 | |
"How are you all?" CLUCKING | 0:33:06 | 0:33:08 | |
-It's like... -So, let's get this straight, | 0:33:12 | 0:33:16 | |
-you're learning to speak chicken. -Yes. -Do you know, | 0:33:16 | 0:33:19 | |
-I'm getting worried about you. -Aye. | 0:33:19 | 0:33:21 | |
After hours of primping and preening, | 0:33:31 | 0:33:33 | |
and that's just me, it's the moment of reckoning. | 0:33:33 | 0:33:37 | |
It's like a pageant for poultry here. | 0:33:37 | 0:33:40 | |
With categories for every kind of bird. | 0:33:40 | 0:33:43 | |
But the event that counts is the White Leghorn section, | 0:33:43 | 0:33:46 | |
where our Dave is competing. | 0:33:46 | 0:33:48 | |
And the man Dave has to impress is Judge Huw Evans. | 0:33:53 | 0:33:57 | |
What are you looking for? | 0:33:58 | 0:33:59 | |
Right, at the minute, I'm judging these birds and these would have | 0:33:59 | 0:34:02 | |
-originally been used for fighting. -Right. -Right, OK. | 0:34:02 | 0:34:05 | |
-So, we're looking for something with a good, strong beak to it. -Yep. | 0:34:05 | 0:34:09 | |
-Bold eye. Looks fearless. -Yes. -Can you feel his breast? | 0:34:09 | 0:34:13 | |
Muscle. Yes. | 0:34:13 | 0:34:15 | |
There's muscle there. All these birds have a standard. | 0:34:15 | 0:34:17 | |
A breed standard that they have to conform to. | 0:34:17 | 0:34:21 | |
Now, we're not ones for match fixing but when it comes to our Dave, | 0:34:21 | 0:34:25 | |
there's nothing wrong with some gentle persuasion. | 0:34:25 | 0:34:28 | |
That, to me, Huw, is like my perfect image of a cockerel. | 0:34:28 | 0:34:32 | |
-Yes. That's a White Leghorn. -Yes. -What do you think of him? He is... | 0:34:32 | 0:34:36 | |
-He looks perfect in every form. -He looks in really good condition. | 0:34:36 | 0:34:39 | |
Shall we get him out and have a look at him? | 0:34:39 | 0:34:41 | |
-Yes, I think so. -Feel the weight on that. | 0:34:41 | 0:34:44 | |
-Not a lot of weight about him. -No, but perfect. -Stop it, Dave. | 0:34:44 | 0:34:48 | |
-Beautifully clean. -Beautifully clean. -Yes. | 0:34:48 | 0:34:51 | |
Look at his comb and stuff. | 0:34:51 | 0:34:53 | |
Another standard point, his comb has to be up there. | 0:34:53 | 0:34:56 | |
You can practically see the blood coursing through that. | 0:34:56 | 0:34:58 | |
-You can. Healthy bird. -Keen eye. | 0:34:58 | 0:35:01 | |
Keen eye, Dave, yeah. Good swagger. Sets himself nicely. | 0:35:01 | 0:35:04 | |
The only drawback is this feather has gone a little bit creamy. | 0:35:04 | 0:35:07 | |
So, do you think it could be a contender, then? | 0:35:07 | 0:35:10 | |
-I think he's in the running for first prize at least. -Oh, really? | 0:35:10 | 0:35:13 | |
-Yeah. -Well, that's good. | 0:35:13 | 0:35:15 | |
Come on, Dave. Knock 'em dead. | 0:35:15 | 0:35:19 | |
We've got a couple of hours before the results are out. | 0:35:19 | 0:35:22 | |
-Enough for some mind games with the opposition. -Ah-ha. | 0:35:22 | 0:35:27 | |
HE CLUCKS | 0:35:27 | 0:35:29 | |
No, no, no. There is no need to be rude. I'm just saying, "Hello." | 0:35:32 | 0:35:36 | |
Look... No, I can't. I am not getting you a hen. That's wrong. | 0:35:39 | 0:35:45 | |
Behave yourself, will you? | 0:35:45 | 0:35:48 | |
Enough chit-chat, Kingy. | 0:35:49 | 0:35:51 | |
Tom and Thomas are here to see if our Dave is the winner. | 0:35:51 | 0:35:56 | |
The moment of truth is imminent. | 0:35:56 | 0:35:58 | |
Will today be the day he triumphs and reigns supreme? | 0:35:58 | 0:36:03 | |
The white one is very exciting. | 0:36:03 | 0:36:05 | |
I'm so intense I could lay an egg. | 0:36:05 | 0:36:08 | |
The white one... | 0:36:08 | 0:36:09 | |
Scared to look... Yes! | 0:36:09 | 0:36:12 | |
-Get in. -Dave's number one. | 0:36:12 | 0:36:14 | |
Look at that belter. | 0:36:14 | 0:36:16 | |
-Are you chuffed? -Yeah, I'm very chuffed. | 0:36:16 | 0:36:18 | |
Congratulations. | 0:36:18 | 0:36:19 | |
-Good. -Congratulations. That is great news, Dave, eh? See? | 0:36:19 | 0:36:24 | |
-Dave first. -You done a hell of a good job last night. -Thank you. | 0:36:24 | 0:36:27 | |
-And he's still breathing. -Yes. -That was good. | 0:36:27 | 0:36:30 | |
Dave, top cock. | 0:36:30 | 0:36:32 | |
Do you know what, mucker? | 0:36:35 | 0:36:36 | |
It's not every day your namesake wins a top prize. | 0:36:36 | 0:36:40 | |
Too right. We need to celebrate with a cook-up. | 0:36:40 | 0:36:43 | |
We couldn't cook chicken here, man, we'd get lynched. | 0:36:43 | 0:36:46 | |
Don't worry, chicken isn't the only poultry product on show. | 0:36:46 | 0:36:50 | |
Yeah, Huw will be able to help us find the freshest eggs Wales | 0:36:51 | 0:36:56 | |
has to offer. | 0:36:56 | 0:36:58 | |
From the appearance of the egg, you can kind of tell the flavour, or... | 0:36:58 | 0:37:02 | |
-or not? -I think it's down to personal preference. | 0:37:02 | 0:37:05 | |
-Right. -I like brown eggs. Some people like white eggs. | 0:37:05 | 0:37:08 | |
I don't think there's any difference. | 0:37:08 | 0:37:11 | |
People tend to think that eggs have an indefinite lifespan and | 0:37:11 | 0:37:15 | |
they haven't. People often ask us the tips | 0:37:15 | 0:37:18 | |
for poaching eggs. Tip number one is, | 0:37:18 | 0:37:20 | |
-use a fresh egg. -Is it true to say as well, Huw, my mum used to... | 0:37:20 | 0:37:25 | |
Before she used to boil the eggs, when she bought them, | 0:37:25 | 0:37:28 | |
she used to put them in water and if they sit horizontal, they are fresh. | 0:37:28 | 0:37:31 | |
If they do that, they're not. Or that, is that true? | 0:37:31 | 0:37:34 | |
-Yeah. -Perfect. | 0:37:34 | 0:37:35 | |
You can also tell the freshness of an egg | 0:37:35 | 0:37:38 | |
from the way the yolk sits on the white. | 0:37:38 | 0:37:40 | |
If you look at the quality of the yolk on that, | 0:37:40 | 0:37:42 | |
the way it rises up, it is held up by the white. | 0:37:42 | 0:37:45 | |
There's not a lot of liquid rushing around. A good, solid white. | 0:37:45 | 0:37:50 | |
-That is indicative of a very fresh egg. -Perfect. | 0:37:50 | 0:37:53 | |
Great. | 0:37:53 | 0:37:54 | |
Let's get ourselves the freshest half dozen we can find and | 0:37:54 | 0:37:58 | |
rustle up a couple of Welsh classics. | 0:37:58 | 0:38:01 | |
Who likes Welsh lamb? | 0:38:01 | 0:38:03 | |
-Yes! -We're not cooking it. -No, we're not. | 0:38:03 | 0:38:08 | |
-Are we cooking Welsh rarebit? -Yes! | 0:38:08 | 0:38:11 | |
-Are we cooking Welsh cakes? -Yes! | 0:38:11 | 0:38:14 | |
-But with a twist. -Ha. | 0:38:14 | 0:38:16 | |
Both these recipes show how eggs are at the heart of | 0:38:17 | 0:38:20 | |
so much of our cooking. | 0:38:20 | 0:38:22 | |
And we're kicking off with Welsh cakes. | 0:38:22 | 0:38:25 | |
Delicious doses of local sweetness. | 0:38:25 | 0:38:28 | |
First, start off with 250g of self-raising flour, | 0:38:29 | 0:38:32 | |
which I measured earlier. | 0:38:32 | 0:38:34 | |
To that, 50g of caster sugar. | 0:38:34 | 0:38:36 | |
And a pinch of salt. To that, I'm going to rub in the butter. | 0:38:36 | 0:38:40 | |
And just let this fall through your fingers until it resembles fine | 0:38:40 | 0:38:43 | |
breadcrumbs. | 0:38:43 | 0:38:44 | |
Look at that. I think we're there, Kingy, do you? | 0:38:44 | 0:38:48 | |
Now, for the twist. | 0:38:48 | 0:38:49 | |
Usually, Welsh cakes use raisins but I'm going to use sour | 0:38:49 | 0:38:53 | |
cherries with an extra special kick. | 0:38:53 | 0:38:55 | |
So, pop the cherries into a pan and drench in Welsh whisky. | 0:38:55 | 0:39:00 | |
-Bring it to the boil. -What's it like? | 0:39:00 | 0:39:03 | |
Ooh. Ooh. | 0:39:06 | 0:39:08 | |
Hurry up. Hurry up. I've got to put it back on the set. Go on. Lovely. | 0:39:12 | 0:39:17 | |
Flipping heck, you're greedy, ain't you? | 0:39:17 | 0:39:20 | |
Back to the cherries. | 0:39:21 | 0:39:22 | |
Much like our audience, they've had time to soak up the whisky. | 0:39:22 | 0:39:26 | |
Beautiful. | 0:39:26 | 0:39:28 | |
-We need the zest of an orange. About a teaspoonful. -Nice. | 0:39:28 | 0:39:32 | |
Lastly, we add the egg. | 0:39:32 | 0:39:34 | |
Now, if it's a bit dry, I can loosen it up with my whisky mixture. | 0:39:34 | 0:39:38 | |
As you work it a bit, not too much, a bit of flour and we roll this out. | 0:39:38 | 0:39:44 | |
We just start to pop them out. | 0:39:44 | 0:39:46 | |
Really, they take a few minutes on each side. | 0:39:47 | 0:39:51 | |
And now for the rarebit. | 0:39:51 | 0:39:52 | |
A 300-year-old local dish made from eggs and cheese. | 0:39:52 | 0:39:57 | |
I'm going to melt some butter. | 0:39:57 | 0:39:59 | |
Now we put a teaspoon of flour and then we're going to | 0:39:59 | 0:40:02 | |
put mustard powder in as well. | 0:40:02 | 0:40:03 | |
And then we whisk it in. Keep whisking over a low heat. | 0:40:03 | 0:40:07 | |
What is vital is to cook all the flour out. | 0:40:07 | 0:40:10 | |
Because if you don't do that, | 0:40:10 | 0:40:12 | |
the gluten in the flour doesn't break down. | 0:40:12 | 0:40:14 | |
So, then, it tastes a bit floury. | 0:40:14 | 0:40:18 | |
Right, now, at this point, we add the beer. | 0:40:19 | 0:40:22 | |
Beer? | 0:40:24 | 0:40:26 | |
-Where's the beer? -I've forgotten it. | 0:40:26 | 0:40:28 | |
How are we going to make Welsh rarebit with Welsh beer | 0:40:28 | 0:40:32 | |
without beer? | 0:40:32 | 0:40:33 | |
Well, if we hadn't drank it last night, | 0:40:33 | 0:40:35 | |
it would have been all right, wouldn't it? | 0:40:35 | 0:40:37 | |
But I forgot to get some this morning. | 0:40:37 | 0:40:39 | |
-Won't be long. -We're in a field. | 0:40:39 | 0:40:40 | |
Never mind. Miracles take a little longer. | 0:40:40 | 0:40:44 | |
Where's the beer? | 0:40:44 | 0:40:45 | |
He's been gone for ages. The thing is, | 0:40:52 | 0:40:54 | |
Si King and beer tents can be a fatal combination. | 0:40:54 | 0:40:58 | |
Helloooo! | 0:40:58 | 0:41:01 | |
Could Simon King please return to the cookery area as his | 0:41:02 | 0:41:06 | |
cheese is going mouldy? | 0:41:06 | 0:41:08 | |
Thank you. | 0:41:08 | 0:41:10 | |
Cock-a-doodle-doo! | 0:41:10 | 0:41:13 | |
Excuse me. Very nice... Hello. | 0:41:16 | 0:41:19 | |
How many of those have you had? Not to sound like your mother or anything. | 0:41:21 | 0:41:26 | |
I had to drink a bit or I would have spilt it on the quad, wouldn't I? | 0:41:26 | 0:41:29 | |
Did you see that? Look at the giggle. Look at that. | 0:41:29 | 0:41:32 | |
-He's all like... -Well, you get a nice warm glow from Welsh beer. | 0:41:32 | 0:41:35 | |
I'm getting a nice warm glow from my griddle. | 0:41:35 | 0:41:38 | |
Aye, there's only one thing that needs warming up right now | 0:41:38 | 0:41:41 | |
and that's my rarebit mixture. | 0:41:41 | 0:41:43 | |
You got to hit the heat back up to temperature, which will | 0:41:43 | 0:41:45 | |
clearly take a bit and then you want about 150ml of good Welsh beer. | 0:41:45 | 0:41:50 | |
Right, now put this lovely local cheese in, like that, | 0:41:50 | 0:41:54 | |
and then we will put a bit of Worcestershire sauce in. | 0:41:54 | 0:41:57 | |
About a teaspoon. | 0:41:57 | 0:41:59 | |
Oh. | 0:41:59 | 0:42:00 | |
Some white pepper. | 0:42:00 | 0:42:02 | |
It's the eggs that really ramp up the rarebit. | 0:42:03 | 0:42:06 | |
Three fresh golden yolks. | 0:42:06 | 0:42:08 | |
First of all, it deepens the flavour, it makes it lovely | 0:42:08 | 0:42:11 | |
and rich and great colour as well, but also it sets nice on your toast. | 0:42:11 | 0:42:16 | |
And fundamentally, that's ready. | 0:42:18 | 0:42:21 | |
But...I want to do a little Hairy Bikers twist, you see. | 0:42:21 | 0:42:24 | |
I want to put some raw onions in it. | 0:42:24 | 0:42:25 | |
Because it gives it a lovely textural crunch. | 0:42:25 | 0:42:28 | |
A little cheese and onion. What's not to like? | 0:42:28 | 0:42:31 | |
Slice of toast. Take a dessert spoon. Plop it in the middle. | 0:42:31 | 0:42:36 | |
Spread it nearly to the edges. But not quite. | 0:42:36 | 0:42:39 | |
Stick that under there for a bit. | 0:42:39 | 0:42:42 | |
Quick and easy. Nice and cheesy. | 0:42:43 | 0:42:45 | |
Bursting with flavour, | 0:42:45 | 0:42:47 | |
you can't beat these Welsh recipes for flipping good finger food. | 0:42:47 | 0:42:51 | |
Cheers. Here's to Wales. | 0:42:52 | 0:42:54 | |
BOTH: Iechyd da! | 0:42:54 | 0:42:58 | |
Without eggs, | 0:42:58 | 0:43:00 | |
these and gazillions of other recipes just wouldn't be possible. | 0:43:00 | 0:43:03 | |
True. Eggs have been keeping us cooking for thousands of years. | 0:43:03 | 0:43:07 | |
We eat an astonishing 33 million eggs in Britain a day. | 0:43:12 | 0:43:17 | |
That's enough to make an omelette the size of Carlisle. | 0:43:17 | 0:43:21 | |
Do you know what, mate? I love an egg. | 0:43:21 | 0:43:23 | |
The king of eggs has got to be the Scotch egg, | 0:43:23 | 0:43:26 | |
hasn't it, really? Mmm. | 0:43:26 | 0:43:29 | |
That peppery sausage meat in breadcrumb coating. | 0:43:29 | 0:43:32 | |
Man, you can't beat it. | 0:43:32 | 0:43:34 | |
And we all know which part of Britain you need to head to | 0:43:34 | 0:43:37 | |
when you want the finest in Scotch egg. | 0:43:37 | 0:43:40 | |
-Yes! Manchester! -Bang on, dude. Bang on. | 0:43:40 | 0:43:44 | |
There's a chef here taking the Scotch egg | 0:43:44 | 0:43:47 | |
into new dimensions of delicacy. | 0:43:47 | 0:43:50 | |
Welcome to the home of the Manchester egg. | 0:43:50 | 0:43:53 | |
And meet chef Robert Owen Brown. | 0:43:53 | 0:43:57 | |
Robert is a one-man northern powerhouse of food. | 0:43:57 | 0:44:00 | |
A champion of regional ingredients and one of the inventors of | 0:44:00 | 0:44:05 | |
the legendary Manchester egg. | 0:44:05 | 0:44:07 | |
Which is remarkably similar to a recipe we've been developing. | 0:44:07 | 0:44:11 | |
We call it a hairy egg. | 0:44:11 | 0:44:13 | |
-It's older. -Oh, no, I made this when I was knee-high to a yolk. | 0:44:13 | 0:44:18 | |
Right. | 0:44:18 | 0:44:19 | |
As with all the best relationships, | 0:44:19 | 0:44:21 | |
our eggs have more in common than that which divides them. | 0:44:21 | 0:44:26 | |
In this case, a pickled egg. Genius. | 0:44:26 | 0:44:29 | |
What we're going to do is, we're going to make our respective eggs. | 0:44:29 | 0:44:32 | |
-We are. -And just have a look and see which one is best. -No chance. | 0:44:32 | 0:44:36 | |
How many of these have you made? | 0:44:36 | 0:44:37 | |
-Probably about 28,000 over the past two years. -Really? | 0:44:37 | 0:44:40 | |
-We've only done four. -It'll be all right. Never mind. | 0:44:40 | 0:44:44 | |
The egg-off! | 0:44:44 | 0:44:45 | |
Manchester egg. Pickled eggs. | 0:44:45 | 0:44:47 | |
-How many are we making? Two? -Two. -Two. | 0:44:47 | 0:44:50 | |
Those can go in there for a minute. Good quality sausage meat. | 0:44:50 | 0:44:54 | |
Bury black pudding. Yeah? About 60-40 mix. | 0:44:54 | 0:44:58 | |
Ah, so that's the killer twist in the Manchester egg, dude. | 0:44:58 | 0:45:03 | |
Adding in the extra meaty hint of black pudding. | 0:45:03 | 0:45:06 | |
-So, patty. -Patty. | 0:45:06 | 0:45:10 | |
-Egg in. -Right. | 0:45:10 | 0:45:13 | |
Job's done, isn't it? Try and get it nice and round. | 0:45:13 | 0:45:15 | |
Yeah, like you do. | 0:45:15 | 0:45:18 | |
Why do you think there was a need | 0:45:18 | 0:45:19 | |
for this particular egg in Manchester? | 0:45:19 | 0:45:21 | |
I think this is the perfect accompaniment to a pint of beer. | 0:45:21 | 0:45:24 | |
Cos you got that unctuous, sort of, warm vinegary smell | 0:45:24 | 0:45:28 | |
when you bite into it that comes up and cleans your nostrils out. | 0:45:28 | 0:45:31 | |
So, we're going to add some smoked paprika to our panko breadcrumb. | 0:45:31 | 0:45:35 | |
-SI GASPS -Yeah, I know. | 0:45:35 | 0:45:36 | |
A bit of that in there. | 0:45:36 | 0:45:38 | |
-They are beautifully formed, Rob. -Thank you very much. | 0:45:38 | 0:45:41 | |
Like a pair of gorilla's eyeballs. | 0:45:41 | 0:45:43 | |
Right, lads, come on. Do your worst. | 0:45:43 | 0:45:45 | |
Take a couple of pickled eggs. | 0:45:45 | 0:45:47 | |
Our trick is to roll them in celery salt. | 0:45:47 | 0:45:49 | |
Because you can't have eggs without salt and, indeed, pepper. | 0:45:49 | 0:45:53 | |
Right, what we've done is got a really good quality, sausage. | 0:45:53 | 0:45:58 | |
-Another patty. -Patty? -It's "pah-ee". But Geordie. | 0:45:58 | 0:46:02 | |
Right, OK, I'm with you. | 0:46:02 | 0:46:04 | |
Then, encase said egg in this Cumberland sausage. | 0:46:05 | 0:46:10 | |
We try to get them round, yeah? | 0:46:10 | 0:46:12 | |
That's Geordie round, that. That's proper. | 0:46:12 | 0:46:14 | |
-That's why the Geordies play rugby. -Shut your face. | 0:46:14 | 0:46:18 | |
Our secret weapon, of course, | 0:46:18 | 0:46:20 | |
is bringing an element of Cordon Bleu to our coating... | 0:46:20 | 0:46:23 | |
Cheese and onion crisps. Heh-heh! | 0:46:23 | 0:46:26 | |
-See that bath of flavour? -Yeah? | 0:46:28 | 0:46:30 | |
It's the colour of sunshine. | 0:46:32 | 0:46:34 | |
Well, you don't see that in Manchester, do you? | 0:46:34 | 0:46:37 | |
10 minutes in the fryer and cue the moment of truth. | 0:46:39 | 0:46:45 | |
So, you join us now at the Bangers and Bacon | 0:46:45 | 0:46:47 | |
in Manchester at the egg-off. | 0:46:47 | 0:46:51 | |
Of course, the totally impartial judging panel | 0:46:51 | 0:46:54 | |
is formed of two of the chefs that work here. | 0:46:54 | 0:46:58 | |
-This is the Hairy egg. -You can hear that crispiness. | 0:46:58 | 0:47:02 | |
-What are you thinking, fellas? -Nice and crispy. -Completely... | 0:47:02 | 0:47:07 | |
Yeah, it's a good flavour from the cheese and onion. | 0:47:07 | 0:47:10 | |
I kind of like that... | 0:47:10 | 0:47:13 | |
Salt and vinegar would have been better, to be honest. | 0:47:13 | 0:47:15 | |
Sausage meat, though, could do with a bit of improvement, I think. | 0:47:15 | 0:47:19 | |
-What do you reckon? -I think it's brilliant. | 0:47:20 | 0:47:22 | |
I didn't want to say that. Let's try the Manchester egg now. | 0:47:22 | 0:47:25 | |
Do you know what? It's the black pudding. | 0:47:25 | 0:47:27 | |
The biggest difference is that black pudding, | 0:47:27 | 0:47:29 | |
the meatiness that comes from that. | 0:47:29 | 0:47:31 | |
To be fair, I think if you put that crumb and, granted, | 0:47:31 | 0:47:34 | |
-maybe salt and vinegar... -Yeah, yeah. -..with this egg. | 0:47:34 | 0:47:37 | |
-Put the two together... -Could be onto something. | 0:47:37 | 0:47:40 | |
-The Hairy Manchester egg. -A Hairy Manchester egg. | 0:47:40 | 0:47:42 | |
It'll be on the menu next week. | 0:47:42 | 0:47:44 | |
Well, that's decided. | 0:47:44 | 0:47:46 | |
But I think there's a bigger question to answer here. | 0:47:46 | 0:47:50 | |
Which came first, the chicken or the egg? | 0:47:50 | 0:47:53 | |
I think it's got to be chicken, hasn't it? | 0:47:53 | 0:47:55 | |
I'm going to go for the egg, obviously. | 0:47:55 | 0:47:58 | |
You see, it is the egg. It's got to be the egg. Because, in evolution... | 0:47:58 | 0:48:00 | |
Isn't there something about science | 0:48:00 | 0:48:02 | |
that says you can only get a chicken from...? | 0:48:02 | 0:48:04 | |
Exactly. It only comes from the egg. | 0:48:04 | 0:48:07 | |
So, it's got to be the chicken... | 0:48:07 | 0:48:10 | |
I've got a feeling this argument will run and run. | 0:48:10 | 0:48:13 | |
What we can agree on is the Manchester egg | 0:48:17 | 0:48:21 | |
is a working man's classic. | 0:48:21 | 0:48:22 | |
Aye, Kingy. That's the thing about poultry products. | 0:48:22 | 0:48:26 | |
There's something for every walk of life. | 0:48:26 | 0:48:28 | |
Which is why, Dave, we're heading to the swanky side | 0:48:28 | 0:48:31 | |
of the big smoke in search of the more exclusive end | 0:48:31 | 0:48:35 | |
of chicken dishes. | 0:48:35 | 0:48:38 | |
Do you know, I love the chicken and the egg. | 0:48:38 | 0:48:40 | |
You can have something as simple as boiled egg for breakfast | 0:48:40 | 0:48:43 | |
or something like a humble grilled chicken breast for tea. | 0:48:43 | 0:48:45 | |
But those simple ingredients can be raised | 0:48:45 | 0:48:48 | |
to the height of gastronomy, though, dude. | 0:48:48 | 0:48:50 | |
Yeah, but where would we go to find a proper posh bird? | 0:48:50 | 0:48:53 | |
Well, Belgravia, dude. | 0:48:53 | 0:48:56 | |
I'll have to polish my tiara. | 0:48:56 | 0:48:57 | |
This is the Goring Hotel, Belgravia. | 0:48:59 | 0:49:02 | |
It's where diners who are the very highest in the human pecking order | 0:49:02 | 0:49:06 | |
come to eat their chicken, like me. | 0:49:06 | 0:49:08 | |
I'm first. I'm first. Get off. | 0:49:08 | 0:49:10 | |
Thank you. | 0:49:10 | 0:49:12 | |
This place was rumoured to be the Queen Mother's favourite hotel. | 0:49:13 | 0:49:18 | |
Executive chef Shea Cooper came here two years ago | 0:49:18 | 0:49:22 | |
and has earned the restaurant its first Michelin star. | 0:49:22 | 0:49:25 | |
So, who better to show us how the humble chicken | 0:49:25 | 0:49:28 | |
can be the stuff of high-class fantasy? | 0:49:28 | 0:49:31 | |
In the shape of his spectacular chicken soup. | 0:49:31 | 0:49:35 | |
Topped with a sumptuous slow-cooked egg. | 0:49:35 | 0:49:39 | |
It is a homage to the chicken. Aye. | 0:49:40 | 0:49:42 | |
So, Shea, I know it's a really, really, really busy kitchen. | 0:49:42 | 0:49:45 | |
But have you got time to show us how to do this? | 0:49:45 | 0:49:48 | |
The masterclass from the man himself would be brilliant. | 0:49:48 | 0:49:51 | |
-Follow me. -Fantastic. So, what is actually in the soup? | 0:49:51 | 0:49:54 | |
-What have we got? -OK, so, what we have here | 0:49:54 | 0:49:57 | |
is the back of the chicken, the thighs, drumsticks and winglets. | 0:49:57 | 0:50:00 | |
You're wasting nothing from the chicken, are you? | 0:50:00 | 0:50:02 | |
My mum used to waste nothing. | 0:50:02 | 0:50:04 | |
So, from my mum to Michelin star, you waste nothing. | 0:50:04 | 0:50:06 | |
We get the pan nice and hot. | 0:50:06 | 0:50:09 | |
-So, no oil and there or nothing. You use the chicken fat. -Yes. | 0:50:09 | 0:50:13 | |
We give it a little bit of love and make sure that each chicken piece | 0:50:13 | 0:50:16 | |
gets its caramelisation. | 0:50:16 | 0:50:18 | |
That's what will give it flavour. That starts the soup off well. | 0:50:18 | 0:50:21 | |
The chicken itself is a Cotswold White. | 0:50:21 | 0:50:25 | |
They are well looked after. Mature for about 63 days. | 0:50:25 | 0:50:28 | |
-Really? -We let it go a little bit further. | 0:50:28 | 0:50:31 | |
That'll taste amazing. | 0:50:31 | 0:50:32 | |
The age of a chicken makes a huge difference to the taste. | 0:50:32 | 0:50:36 | |
A bog-standard supermarket bird lives for about 42 days. | 0:50:36 | 0:50:41 | |
A nice, posh, free-range chicken will live for at least 56 days. | 0:50:41 | 0:50:46 | |
We've got good colour on that, as you can see. A nice golden brown. | 0:50:46 | 0:50:50 | |
We'll add our vegetables, sweat them off with the chicken. | 0:50:50 | 0:50:53 | |
Again, it's quite robust as well. | 0:50:53 | 0:50:55 | |
-It is none of your fancy, tiny... -No. Need not be. | 0:50:55 | 0:51:00 | |
I wish you could smell this at home. | 0:51:00 | 0:51:03 | |
Once the soup has simmered, | 0:51:03 | 0:51:05 | |
Shea thickens it with a flour and butter roux... | 0:51:05 | 0:51:08 | |
..sieves to extract the most glorious reduction... | 0:51:10 | 0:51:13 | |
..before finishing with sour cream, sherry and lemon. | 0:51:16 | 0:51:20 | |
The anticipation's killing me. | 0:51:20 | 0:51:22 | |
I'll tell you what, do you know your tache? | 0:51:22 | 0:51:25 | |
Kind of suits this surrounding. | 0:51:25 | 0:51:26 | |
Precisely, that's what I thought. | 0:51:26 | 0:51:28 | |
Shea's prepared a sensational smorgasbord | 0:51:35 | 0:51:39 | |
of chicken and egg creations. | 0:51:39 | 0:51:42 | |
But the soup's the star of the show. Liquid gold. | 0:51:42 | 0:51:46 | |
Served with that confit egg yolk and shimeji and girolles mushrooms. | 0:51:46 | 0:51:53 | |
Look at this, Kingy. It is the humble farmyard scratcher | 0:51:53 | 0:51:56 | |
converted into art. | 0:51:56 | 0:51:58 | |
It's absolutely superb. | 0:51:58 | 0:52:00 | |
If it tastes half as good as it looks, | 0:52:00 | 0:52:02 | |
we are in for such a treat. | 0:52:02 | 0:52:04 | |
But, this being a Michelin star restaurant | 0:52:04 | 0:52:07 | |
with Michelin star prices, we are sharing. | 0:52:07 | 0:52:10 | |
-After you. -Thank you. | 0:52:10 | 0:52:12 | |
Should I burst? | 0:52:12 | 0:52:14 | |
-Oh, it's slow-cooked, Dave. -I think I'll just take the big half. | 0:52:14 | 0:52:20 | |
-OK. -Look at that. Slow-cooked with jelly. -Wow. | 0:52:20 | 0:52:25 | |
I am in egg-stasy. | 0:52:32 | 0:52:34 | |
It's just unbelievable. That egg has been emulsified. | 0:52:35 | 0:52:38 | |
It's a different character to any other egg I have tasted. | 0:52:38 | 0:52:43 | |
It is excellent, that. | 0:52:43 | 0:52:45 | |
The flavour in that reduction in the soup itself is unreal. | 0:52:45 | 0:52:51 | |
It is superb. | 0:52:51 | 0:52:53 | |
-It all started with the way that he was browning the chicken. -Yes. | 0:52:53 | 0:52:58 | |
It was browned, it wasn't burned. | 0:52:58 | 0:53:00 | |
Shea was so careful to get every bit of flavour. | 0:53:00 | 0:53:04 | |
Well, mate, it's safe to say we've all had chicken soup | 0:53:04 | 0:53:07 | |
sat front of the telly but this is something else, isn't it? | 0:53:07 | 0:53:10 | |
Do you think one would mind if one licked the bowl? | 0:53:10 | 0:53:12 | |
No, not with your moustache. It's wrong. | 0:53:12 | 0:53:15 | |
Right. | 0:53:15 | 0:53:18 | |
Mmm... | 0:53:18 | 0:53:20 | |
-That is amazing. -Isn't it? | 0:53:22 | 0:53:25 | |
The only trouble with sharing these petite posh portions | 0:53:25 | 0:53:30 | |
is that I'm still flipping starving. | 0:53:30 | 0:53:32 | |
Let us find ourselves a more down-to-earth cafe | 0:53:37 | 0:53:41 | |
and see what chicken they got on the menu. | 0:53:41 | 0:53:45 | |
-Here, dude, I've got one for you. -What? | 0:53:45 | 0:53:48 | |
What do you call a chicken with a lettuce in its eye? | 0:53:48 | 0:53:50 | |
I don't know. What do call with a chicken with lettuce in its eye? | 0:53:50 | 0:53:54 | |
Chicken sees-a-salad. | 0:53:54 | 0:53:56 | |
LAUGHTER | 0:53:56 | 0:53:57 | |
It's going to go on forever, this. | 0:53:57 | 0:54:00 | |
-I'm starving. -Well, we've come to the right place. -Absolutely. | 0:54:00 | 0:54:04 | |
My favourite. Coronation chicken. | 0:54:04 | 0:54:06 | |
-How shall we have it? In a sandwich. -On a tater. | 0:54:06 | 0:54:11 | |
Could we have a Coronation chicken, please? | 0:54:11 | 0:54:14 | |
In a sandwich and on a baked potato. | 0:54:14 | 0:54:15 | |
Good old Coronation chicken brings us to the final chapter | 0:54:15 | 0:54:20 | |
of how Britain became a nation of chicken lovers. | 0:54:20 | 0:54:24 | |
Back to the part of our queen, Elizabeth, had to play in it all. | 0:54:24 | 0:54:30 | |
It is a great dish, this, isn't it? It's got an evolution of nearly 70 years. | 0:54:30 | 0:54:34 | |
This dish was created especially for the official banquet of | 0:54:34 | 0:54:37 | |
Queen Elizabeth's coronation by chefs from the | 0:54:37 | 0:54:41 | |
London Cordon Bleu cookery school. | 0:54:41 | 0:54:43 | |
The sweet, creamy, curry sauce is brimming with influences from | 0:54:43 | 0:54:47 | |
all over the former British Empire. | 0:54:47 | 0:54:50 | |
In 1953, the map of the world was pink. | 0:54:50 | 0:54:53 | |
It was British territories. | 0:54:53 | 0:54:55 | |
And really, Queen Elizabeth II, | 0:54:55 | 0:54:57 | |
she's crowned the queen of an empire. | 0:54:57 | 0:54:59 | |
I think it's got all the influences from India, from away. | 0:54:59 | 0:55:03 | |
Bit Moorish. It is sweet, savoury. It's really clever cooking. | 0:55:03 | 0:55:06 | |
It is a dish that stood the test of time. | 0:55:06 | 0:55:08 | |
One thing has never changed. It has never fallen out of fashion. | 0:55:08 | 0:55:11 | |
It just goes to show there is a chicken for everybody. | 0:55:11 | 0:55:14 | |
Yeah. That is very true. | 0:55:14 | 0:55:15 | |
After Queen Elizabeth's coronation, Britain's chicken farmers | 0:55:17 | 0:55:21 | |
adopted American ways of large-scale chicken production. | 0:55:21 | 0:55:25 | |
The idea was that Britain should become self-sufficient | 0:55:25 | 0:55:28 | |
in food production. | 0:55:28 | 0:55:30 | |
And in the 1960s, chicken became cheaper and more widely available. | 0:55:31 | 0:55:35 | |
Home kitchen technology also came on in leaps and bounds. | 0:55:38 | 0:55:41 | |
Cheaper freezers came into the market. | 0:55:41 | 0:55:44 | |
By the end of the decade, | 0:55:45 | 0:55:46 | |
over 250 million birds were being eaten each year. | 0:55:46 | 0:55:50 | |
Today, and get this, Dave, | 0:55:50 | 0:55:53 | |
we eat 1.3 billion chickens a year. | 0:55:53 | 0:55:59 | |
So, in the time between Elizabeth's coronation and now, | 0:56:00 | 0:56:03 | |
Britain has gone chicken crazy. | 0:56:03 | 0:56:06 | |
And you know what? | 0:56:06 | 0:56:08 | |
There is only one way to celebrate that. | 0:56:08 | 0:56:11 | |
An invite to the Queen's birthday party. | 0:56:11 | 0:56:14 | |
Yes! We get to go to Buckingham Palace. | 0:56:14 | 0:56:17 | |
What? No. We don't. We've got beards, | 0:56:17 | 0:56:20 | |
we ride motorcycles and we're from the north. | 0:56:20 | 0:56:23 | |
Are you daft? | 0:56:23 | 0:56:24 | |
We're going to a street party. In Southport. | 0:56:24 | 0:56:27 | |
Oh, well, I suppose that's more like it. | 0:56:27 | 0:56:29 | |
The perfect place to celebrate how chicken's become | 0:56:29 | 0:56:33 | |
the country's favourite meat. | 0:56:33 | 0:56:35 | |
From the loftiest royal to the lowest commoner. | 0:56:35 | 0:56:38 | |
That is you and me, Simon. | 0:56:38 | 0:56:40 | |
And our contribution to the festivities? | 0:56:40 | 0:56:43 | |
Chicken sandwiches. | 0:56:43 | 0:56:45 | |
Who wants one of our Hairy Biker sarnies? | 0:56:45 | 0:56:48 | |
What flavour? | 0:56:48 | 0:56:49 | |
Chicken. Chicken and stuffing. | 0:56:49 | 0:56:52 | |
Flipping Nora, it looks like they could do with something to eat. | 0:56:54 | 0:56:57 | |
They've definitely had enough to drink, that's for sure. | 0:56:57 | 0:57:00 | |
I think there's been a few champagnes | 0:57:00 | 0:57:02 | |
in honour of the Queen. | 0:57:02 | 0:57:03 | |
This has to be the perfect picture of what chicken | 0:57:06 | 0:57:08 | |
has become in this country. | 0:57:08 | 0:57:10 | |
What was once a luxury enjoyed by royals | 0:57:10 | 0:57:14 | |
is now the nation's most eaten meat. | 0:57:14 | 0:57:17 | |
It's about a celebration of British culture | 0:57:17 | 0:57:19 | |
because all the families are here and it's brill. | 0:57:19 | 0:57:21 | |
All right, everybody. I'd like to propose a toast. | 0:57:21 | 0:57:24 | |
Happy birthday, Your Majesty and here's to another 90 years. | 0:57:24 | 0:57:28 | |
Happy birthday! | 0:57:28 | 0:57:30 | |
ALL: Hip-hip hooray. Hip-hip hooray. Hip-hip hooray. | 0:57:30 | 0:57:36 | |
God save our chicken. That's what I say. | 0:57:37 | 0:57:42 | |
The thing is, Simon, | 0:57:42 | 0:57:43 | |
we've all only scratched the surface of planet poultry. | 0:57:43 | 0:57:47 | |
What? There's got to be more out there. | 0:57:47 | 0:57:49 | |
There is a whole world out there of chicken and eggs | 0:57:49 | 0:57:51 | |
and we're going to get on our bikes and we're going to find it. | 0:57:51 | 0:57:54 | |
Next time, we are in France. | 0:57:54 | 0:57:57 | |
It is nice, hein? | 0:57:57 | 0:58:00 | |
Where they pay up to 40 euros for a single bird. | 0:58:00 | 0:58:04 | |
We'll grasp the humble traditions which launched chicken | 0:58:04 | 0:58:07 | |
to gastronomic heights. | 0:58:07 | 0:58:09 | |
That is the skill of this cuisine. | 0:58:09 | 0:58:10 | |
We learn the secrets of France's greatest chefs. | 0:58:10 | 0:58:14 | |
That's the way I'm cooking chicken from now on. | 0:58:14 | 0:58:16 | |
And dine... | 0:58:16 | 0:58:17 | |
Paris, here we come. | 0:58:17 | 0:58:20 | |
..at our first-ever triple Michelin-starred restaurant. | 0:58:20 | 0:58:23 | |
I don't know how you top this. | 0:58:23 | 0:58:24 |