 Hey guys today. We're going to be doing a little cooking. We're going to bake a chicken Chef Shea Bear style. Stay tuned. I'll show you how how we're going to do it This is what we've got here. We've got like a four or five pound chicken, maybe four pound I'm going to try something a little different It's supposed to work pretty well So I'm going to explain that to you in a minute. Now what I've got in here is my spices I'm going to make a little rub And I'm going to rub it with this extra virgin olive oil there. I make a little rub. I've got a basil. I've got What else do I have? I've got some basil some thyme leaves. I've got salt Fresh ground black pepper from peppercorns. I've got a little garlic powder in here not a lot I've got some seasoned salt and I've got a little bit of lemon pepper in here That's going to be our little rub because I'm using lemon so I don't want to go overboard On the lemon pepper. Okay. Now first what we're going to do is we're going to flip this over We're going to if my shears will shear this We're going to cut the backbone Out of this should come right through here. Okay, so let's give it a shot and see what happens now I've never done it like this before so But they say this is a really Really good way to do this What you want to do is get right up go right up the backbone My shears aren't that great They're actually a little too small some guys. They'll use serrated knives But this seems to be working pretty good Okay, so I've seen a guy do this on YouTube today and look pretty pretty tasty So I thought since we couldn't do it outside. We'll do something different in here So all my shears and anyway, I told you guys now. I'm gonna save this. I'm gonna make With this and the innards I'm going to boil some water and that's what I'm going to make my stock for my noodles with I'm just gonna set this aside or you cook anything like this guys what you're going to want to do is You can pull this stuff out if you want You want to leave it set at room temperature. All right, so I did that 40 45 minutes let it get down to room temperature. It'll cook really even It'll make for a nice even cook a nice even bank Okay, of course this stuff don't have to all come out But you can if you want if you're in the healthy and take the skin off. It's up to you guys Just get creative with it. Also when I dried this I just had let's get I've got to do so I've got to get up inside here. Okay Now what some people do is they'll use a spatula and Try to get up in there and try to you try to get that The skin free from the breast meat Sometimes it can be a little finicky But it's well worth it when you do this. Okay? And I'll show you So get down in there that one wasn't too bad So I'm going to do is I'm going to this is a half a stick of butter the whole stick on each side So I'm just going to use a half a stick cut it just like that and I'm going to Shove this down in there keeps the juices nice and yeah, let's um Go ahead and add a rub. We're just going to drizzle some people use a tablespoon teaspoon whatever Whatever you want. You can use butter on this too as well where you can use Regular cooking oil. It's your creation. You know have fun with it take off with it Okay, when it's all this that's laying down in here won't hurt a thing because that that'll be really good when you go To make your gravy so but I'm not teaching how to make gravy today I'm just kind of sharing how I season and a new style of Well, maybe not you guys you guys might have already know about it But to me a new way and I forgot to tell you what you're going to want to do is you're going to want to Too much oil what you you just grab it like that so it There goes So it lays flat tie these off if you want to what I normally do is just kind of stick them Down under there a little bit. This is what I'm going to do with my onions I'm gonna put some onions there these I've already squeezed out because I don't want to over With the lemon, but I do want the citrus to help make it more It'll be more but the citrus is like an acid It will help break down the meat and make it a lot more tender Now I'm just gonna set that right on top of there like that heat it to 425 degrees 45 minutes and we'll check the internal temperature with you don't need to cover this or anything Let's get this out of the way make it uncovered like I said for about 40 to 45 minutes This is going to go on the medium rack One put on medium rack Like I said, baby Lot of what a lot of people do will Bake it for 20 minutes and then put sky ends around it and then bake it for another 25 more minutes But all together I think I'm just gonna let it cook. We'll check it and I'll check the internal temperature So I'm gonna I'm gonna cook this I'm gonna set the timer For 40 minutes. So that'll remind me To come back and check. Okay, so we're gonna set this for 40 minutes and there we go and I'll be back with you and we'll show you How it's looking in what's happening. Okay, so stay with me and I'll be right back Okay, guys, it's time to check this chicken and you want to go into the deepest Part of the thigh the thickest part right in there. Let's see what we got Some people want to be 150 I like to go around 160 because it is poultry. So Let's see what we got here. We are right at how do you turn the light on on this thing? It's dropping quick, but it was at 160 even so We're gonna bring this out and all them drippings You see that all the drippings in there. That's what I'm gonna make my gravy with now I'm not gonna do that on this video Because it is about So like I said, I'm gonna let that rest for 10 to 15 minutes Okay, guys, this is how we're going to do this. Okay first you want to want to just Cut your Right down through there That oh look at them juices One I put it on a different pan because I'm gonna make my gravy in the other pan to This one just cut it right down the middle if my knife is Sharpened off which I doubt So I'm gonna have to do a review on a knife didn't get it straight in middle remember to let this rest before you cut it She bears chicken It's not my idea to cook it like that. It's just you know, we'll do some more cooking videos If you like and I'll put a playlist up and we'll do stuff like this I still want to do one in the ground for you. Maybe we'll do a turkey. We'll do some ham We can do some stuff like that. So I Just want to say thanks for watching guys. I appreciate all your support and everything so Just have fun with it. Make it how you want it. So that being said, I'm gonna say she bear the myth the man the legend I'm gone for now. Bye. Bye guys. Take care. Let's get you over here