How To Make a Healthy Chicken Dinner with Grilled Carrots and Tomato-Celery Salad By Richard Blais

This is a spatchcock roasted chicken.Basically we’ve removed the backbone on this chicken,you can see it here.It’s going to cook quicker and more evenlyEvenly, that’s the point.Yeah. So there is a reason you’re doing itbesides to make your guests giggle.(Rachel laughs)What I’m going to dois just a quick little spice blend here.Of course I’m seasoning it from up high becausethat’s what celebrity chefs do.It’s good for the camera.(Rachel laughs)Look right at the camera just like that.It’s also, you can seethat you’re evenly seasoning right?Exactly. Exactly. It’s dispersing the seasoningall over the place.So salt, a little black pepper, and thensome of my favorite sort of quick spices here.This is a little bit of dry basil.It’s going to have a little bit of an Italian theme to it.I like minced dried onion.It’s a weird ingredient but I do like it.- [Rachel] No, but I do like it because has texture.It’s got a little texture,it’ll caramelize, it’ll sort of browna little bit in the pan.A little chili flakes.Although, if I’m at home, I’d probablyomit the chili flakes for the kids.One of my favorite spices and I think you agree,some fennel seed right?I love fennel.Ground fennel, fennel pollen, fennel seed.I’m going to cook with clarified butter or ghee,and I have a pan over here that’s set on medium.I’ve seasoned one side and nowI’m going to take our chicken,and just start searing it right here in the pan okay.(chicken sizzles)There you go!So we’re going to season the other sidewhile this is in the pan.(Rachel moans)All the same spices.That’s going to finish our seasoning,and then you can see over here in the other pan that we haveYou browned it all over.It’s browned all over. Golden brown,nice and looking really really delicious,and I am now going to pop this chicken intothe oven over there.All right.Slide this guy in there, okay.These are carrots that have been blanched and then grilled.And a lot of this is alsoAre those the carrot tops?These are carrot tops.Yep I always use the carrot tops.For my dogs food too by the way.- [Richard] Oh my gosh.But I make pestos out of them,I put it into salsa verdes.They’re delicious.That’s amazing. So I also love thisbecause we’re not wasting any ingredients.This was parsley, tarragon, carrot tops.Uh, I love tarragon too. Licoricey tarragon, yum.Yeah, because I’m cooking for usI’m going to add a little jalapeno in there as well.- [Rachel] Nice!And now here come the flavor boostersNow, traditionally I would put maybe honey in this,or even just a little bit of sugar to sort of- [Rachel] Sprinkle. Right.Counter act the bitterness of the herbs,but I’m going to add just some raisins.Oh cool!Raisins are going to adda lot of natural sweetness.Some capers. Which is going to add some saltylittle brine to it.A little bit of anchovy paste.- [Rachel] A little squirt.Very traditional in a lot of salsa verdes.- [Richard] That’s going to give you the sort of,umami flavor.Some garlic.
Some garlic.A little bit, oh okay this is a toolI don’t use a lot.So just squish it with your hand.Oh there. Well, you gave me(audience laughs)Can I try this one?
You don’t have toThen here’s a little bit of olive oil.- [Rachel] Little olive oil.You gotta add a little bit of salt- [Rachel] Little pinch of saltA little pepper.
and a little pepper.Okay and now we’ll let this guy spin right here(machine grinds)(Rachel claps)And I like it chunky a little bit,I’ll add a little bit more olive oil as it’s spinning.Just to like eye ball your consistency.Exactly.That looks awesome!Delicious!
I think we’re done, yeah.It’s wonderful Richard.- [Richard] And now really simple, I’m just going totoss these carrots with the salsa verde.I’ll add a little bit more olive oil.- [Rachel] This is wonderful!So I’m going to make a really niceranch dressing, I’m going to use some Kefir which is likea yogurt drink basically.I’m going to add a little avocado mayo,same sort of thing here, the avocado oil is what’sused in the mayonnaise.And that’s going to us some body.A little sun dried tomato.Some powdered garlic, about a teaspoon hereall across the board.Some onion powder.
Yum.Here I’m using some parsley and a little bit of chives.- [Rachel] I like dried dill too.Dry and fresh dill are delicious.Sometimes I’ll throw dill in here.The good thing about this ranch is it’s two steps awayfrom being whatever you want it to be.- [Rachel] Exactly. You can play around with it.- [Richard] This is a base.I will add a little bit more,a little bit of lemon juice here too.- [Rachel] Sorry I squished those pretty hard.A drip of sherry vinegar.- [Rachel] Oh I love sherry vinegar.I’m going to add the drippings from the roastchicken to the
Oh nice!So this is going to be, can you tilt is for mea little bit?
Yeah. Sure. Sure.This is going to be a roasted chicken ranch dressing.- [Rachel] Oh wow!There it is okay.Oh perfect.I’ll just bring this out right to the table,just drip that in there so we have now ourthree sauces basically.(Rachel yells in excitement)The salsa verde(audience claps)The drippings
Oh my god!And we have our carrots
And the carrots.I think with the carrots we’re just going to sort ofput them right over here under the bird.- [Rachel] You want them under the bird?Yeah it’s a family feast- [Rachel] There you go!There it is.(audience claps)Drop the mic!- [Richard] And what I forgot to mention was the salad,the salad is tomatoes and celery and walnuts,a little bit of celery leaves.We’re not throwing any ingredients away.(audience claps)