Chef Bobby’s Fall whole roasted chicken and leeks

Bobby's back for his final cooking segment this morning. This time he's making a fall dinner that's perfect for the table. Walk us through it. I see we got some chips going. All right. Tell us about those chips. They're filthy. You got to clean them. You got to clean them. So for this recipe, like you see here, we've cut coins. Okay. Large coins, like a stack of chips. You go to the casino and you win some money. Like, oh, God, I got a stack of chips, right? I love that. I'll take your word. So we're going to cut these in, like, I don't know, three-quarters to an inch. Okay. Okay? And then we're just going to let these soak, okay? And that's how you clean them? Yep, just let them soak. Sometimes you peel the outer edge out. See, if you look here, see there's some dirt in there. Now, do you put any salt or anything in there when you're letting them soak? You can put baking soda in there. You can put salt in there. There's a lot of different ways to keep those clean and refreshed. Nice. We're utilizing fresh tarragon. Fresh thyme, fresh garlic, bay leaves, peppers, salt, heavy cream, chicken stock. Everyone buys a bone broth, you know, out of the jar. I like how you're emphasizing, Jamie, on fresh herbs. Fresh herbs, yeah, always fresh. And tarragon is paramount to this dish. If you don't have time, at least get the tarragon. Do not do it without tarragon. Give that a little whiff. Thank you, Jeff. You got to smell it. That nicest grit on chicken salad. This is a little bit more aromatic. Okay. This you have to heat it up to really get the oils to release, okay? Okay. So we've lined our Pyrex with our clean leeks. Yes. Okay. How long should you soak those for when you're at home doing this? Just peel them and make sure there's no dirt in them. Okay. You just go like that and you don't see any dirt, okay? These are delicious. Wait till you see what I'm going to do with this. I can't wait. This is like a one pan thing, okay? Okay. So now we have all this set up. We're going to layer. Our tarragon and our thyme on top of the leeks, okay? Okay. Mm-hmm. We're going to salt and pepper the leeks. We're going to put a little garlic in there, sprinkle some garlic in there. We're going to throw three or four bay leaves in the bottom of that, okay? We've already taken our chicken. We've rinsed it, we've salted it, we've seasoned it, I put a little butter in the carcass, I put some bay leaves in the carcass, okay? Salted, peppered it, and we've trussed it, okay? It's gonna sit right on top, like that, okay? So now, once it's on top, we're gonna have some fun. All right, let's have fun then, let's do it. We're gonna pour about a half a cup of heavy cream on top. Wow, okay. We're going to pour some of this phenomenal Chardonnay from the Chilani family vineyards. Oh, Chilani, nice, nice. We don't mess around. Tom and Vicki know their wine. Their daughter Olivia is running the show now. She's doing a hell of a job. Um... Shout out to little Capri just got baptized. That's their granddaughter. Baby Capri. Little Capri. She's a little angel. Good name. All right, so we put about a cup of broth, okay? What am I forgetting? Let's hit it with a little more salt, a little more pepper, a little pepper, a little salt. Okay. And then we're going to take this. I just soaked this in butter. This is going to go on top. And that's going to go in the oven at 350 degrees. Do you have to cover it at all? No, it's going to go in just like that, OK? It's going to go in for 350 degrees, all right? We're going to set this out of the way. And what we're going to do now, this comes out of the oven, all right? OK, OK. It looks like this. So beautiful. Oh my gosh. You know what I forgot, folks? No. Excuse me, I forgot to put more butter on the chicken. More butter, more butter, more butter, more butter. I had extra, why let it go to waste? It looks beautiful. All right, so we're gonna put this, this is our clean cutting board, we're gonna let this rest. This has been out of the oven for about 10 minutes. Do you want those juices? I highly recommend at least 10 to 15 minutes, let it rest. Okay. Don't start carving it, because it's gonna bleed out. Is that for all of your meats? May I have your plate? Oh, you don't have to ask me twice. I would do that, I would do that. Definitely for pork chops, big cuts of steak. So I'm gonna save a couple of these for you to try. Thank you, thank you. One for my lady over here. Excuse my reach. Okay, and then we're gonna take this. I'm coming your way. Okay. Oh, okay. You gonna come to us so we can look into this? Yeah, so I'm gonna take this back up. I don't wanna get pretty outfit dirty. Oh, okay. I'm spilling a little bit. That's what kitchen towels are for. For the real TV. I know, right? Yeah, we're cooking for real here. And so tell us what you did. All this is gonna go in the blender. We're gonna keep that out, though. Okay, okay. Okay? It smells so good. It does. A little taste. It doesn't need anything, it doesn't need anything. I'm a clean freak, so before I turn this on. Okay, go for it. Okay, here we go. We're gonna give it a quick little blend. That's not bad. All right. This is my cornstarch slurry, I like the sauce a little bit thicker. Okay. See the steam coming out of there? Yeah. So we're gonna thicken that sauce. Just a little bit. Yup, just a little tiny bit. We got about a minute left here. Watch what we're going to do. We're going to take a big piece of this breast off. It looks so juicy. I know, yeah. It is. It's nice. Okay. Yes. For you, for you. Thank you, thank you. Okay. This is a benefit of standing closer, too. Right. I like my spot a lot. Okay. And then we're going to take a little bit of this. Oh, that looks so good. Oh, my gosh. A little too much there. Maybe the camera can see that. Yay. Oh, my goodness. Let me taste this situation. And then if it's a little too thick, you put it back in the... Really good. We got some friends joining us. All right, cool. You guys hungry? How are you? What's going on? Girl, I'd be like to eat, too. You too? Mangia, mangia, mangia. I want it. Come on, Chef Bobby. This is really good. Is it okay? It is amazing. The sauce. It's quick and easy. Honestly, you throw it in the oven, you set it, forget it. It's an hour and 15 minutes. You pull it out, let it rest for 15 minutes. Throw all this sauce from the carcass. The cream and the white wine into the blender. And the best way to clean the blender is throw some Dawn detergent in there, throw some water, and turn that sun gun on. Oh, my gosh. Friends, please join us. Yeah. Of course, we put everything on our website at foxtodetroit.com. We'll be right back. Oh, my goodness. I see you holding up your key. Hold it up. I don't know. That's really good. That sauce is really good.