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One whole chicken and three delicious dinners that’ll change how you think about your weeknight cooking.
Zero waste, every single part becomes something delicious, and it’s way simpler than you think.
You’ll never look at a whole chicken the same way again.
MY PRODUCTS:
MY COOKBOOK:
RECIPES:
Spiced Chicken Legs –
Marry Me Chicken –
Chicken Noodle Soup –
TIMESTAMPS:
00:00 Intro
01:20 Spiced Chicken Legs
04:30 Marry Me Chicken
07:01 Chicken Noodle Soup
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Website with all my recipes:
Director, Chef and Host: Andy
Producer: James Threadwell
Videographer: Ben Hasic
Editors: Caleb Dawkins, Liam Craig
Kitchen Manager: Sarah Allchurch
#chicken #marrymechicken #noodlesoup #zerowaste #easydinner
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29 Comments
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Wow. First time stumbling on your channel was yesterday. Watched about 5 videos so far and I’m so impressed. You don’t find content like this on YT anymore. Takes me back 12 years ago when ppl were creative and still cooking/teaching. Thank you Andy! I feel re-inspired to cook new things again. Bookmarked several recipes. Hello from California.
Why not just cook the noodles in the soup rather than another pot of water ? 9:40
Bruh it is not cooked at 5:49
There is a raw spot
Im assuming it is just B-roll and you didn’t actually pull it out at that momwnt
Have like 12 of your recipes in my rotation as a disabled vet and small business owner I don't have a lot of time or money to spare so it's nice having a nice meal that doesnt cost a $100
❤🍽🍞🙌🏻💚
I dont know how I've only recently found you, must be quite a large rock I'm living under. I tried all 3 recipes this week and was seriously BLOWN AWAY! My taste buds appreciate the knowledge you are sharing with us. TY TY TY! My home cooking will never suck again 🙂
Why animal fat? Is it flavour and or cooking temp?
Ever thought of making a video about seasoning?
Like not spices but salt, acidity and sweetness.
I always hear the famous "taste as you go" and I do…but 99% of the time, I really can't figure out what's missing.
How do you identify whether a dish needs sweetness, acidity or salt without going overboard? And most importantly, how do you know precisely which one it needs?
Let get stuck in shall we 👏
Andy your absolutely brilliant, I love your style and also your humerus lines 😊❤. Keep being brilliant❤
Thanks Andy. These quick weeknight meals are brilliant! Saving time & delivering fresh & nutritious delicious meals. Please keep ‘em coming. 👏👍🫡
Just made all three. Loved the fact these are recipes for two first off. Favourite was the soup and ghe breasts' recipe was great with pesto and tagliatelle. Thanks
First time I've said this. But that Aussie is classy.
Can I just give some respect to Andy's record collection?!. Always, always on point.
As a guy who always has vinyl on the spin myself and enjoys cooking the most with music so on the go.. respect sir.
Yummm I don’t know which one to cook first 😊
Another awesome video Andy, I could watch you cook forever. Keep it up legend ❤
Love watching Andy! 🎉❤
Preserved lemons are really easy to make and usually ready in a week or so. If you can find them in the shops, you usually pay upwards of $15 for about 6 lemon quarters. You can make several jars for half that price and they make good gifts.
What a great content!
Subscribed! <3
Subscribed! Great way of taking simple ingredients to the next level in a short span of time.
Orlando 😂😂😂
The future canoe can in the back lol
Looking good!
The soup recipe is amazing!
In a few months I’ll make a channel.
Cool if I review your recipe?
My meat thermometer says chicken should be cooking to 74C – how do you know it’s good to eat at 65? thanks!
What in yiur opinion is best for keeping dried herbs or spices reasonably fresh or in good condition for the home cook. The little jars your using here or the little jars they come in from the shop's?
For a really clean, clear stock, what we Chinese would do is par-cook the chicken in boiling water for about 5min (until no more additional foam is coming out of the chicken), then dump that water with all the impurities out, rinse the chicken parts and then put it back in a pot with clean cold water.
Could you tell me what knife you're using in the video? Looks like a perfect size and shape
yummmm