 Cooks, and tonight we are making six spice chicken. Six spices and a brazier. I used white pepper, cumin, coriander, ground mustard, and of course some pepper. Well we got white pepper so I didn't use regular pepper, but I did of course put some salt on it and it looks delicious. Let's get started. Now this is the pan we're going to use for our chicken. So I'm just going to start with some olive oil. And this is going to pop because I rinsed the chicken. So you're going to need a lid close by and you need to put it in there pretty long and fast. Pop it there a little at a time. All right, so here's our chicken. I'm going to start salt and pepper and put everything in. Tonight it's going to be a very different way to cook my chicken. This is white pepper. So I'm going to use some white pepper. I'm going to season it on both sides. I'm going to season it now and I'm going to season it when we turn it. This is cumin. This is rubbed sage. This is coriander. This is a little bit of curry. Oh, I don't have it open. I've got to open it. It's only when I had used a little curry and a little mustard. And we're just going to let it sit right here on a high temperature and get nice and brown and then we're going to turn it. So I've got a couple of pieces of garlic that's going to go in the chicken as well. And I've got a couple of potatoes that we're going to just put in a skillet over here and kind of fry up a little bit. I may not fry them. I may just kind of slow cook them. These are big baking potatoes. I bought a bag of baking potatoes. When you buy those, you don't have to cut up the two of them. That serves full pizza. But they're going to have some black places. It's getting brown so I'm going to put the potatoes in here. It's going to be a lot of potatoes. Put some water in here. Salt. Take a look at our chicken. It's got a pretty color. Let's put the wings in the middle. What the least amount of heat is is I've got a gas stove. The fire's in there. The rest of the meat around the edges, where most of the heat is, just get it around. You can see this piece over here got nice and toasty. See? Not all of it there though. So we're still going to let it get brown. First phase is just getting a pretty color on it. Okay? So now we're going to season this side with everything again. This is coriander. A little sage. A little cumin. White pepper. And the only thing we don't have on here is salt. So we've got to remember to put salt on it. Curry. Mustard. Now at this point I can start putting in my onion. I'm going to salt it. Add my onion. I hope y'all can see that. It's so hard to put in. I guess. And then I'm going to get my garlic and garlic in here too. I'm just going to take the garlic and slice it real thin and over here. Cover that up. Now you can see our potatoes are boiling. They're doing good. And all I'm going to do is let them cook for a little bit. And then we're going to add the garlic and the onion. They're doing good. And all I'm going to do is let them get soft. And then we're just going to add some butter at the end. All right, we're going to go ahead and turn this again. I want to move these onions around. Now we're going to add some liquid to it. I'm going to get my chicken broth out of the refrigerator. And they're cold at first, but it'll still be in there in summer. They'll be good. So I've got some really good broth here that we made in the refrigerator. And part of this is some butter that we had in the chicken stock. It'll be going in. Just enough, about a half quart to let it be able to finish cooking. I'm going to salt it one more time because we only salted it once. And then we're just going to cover it until it's done, y'all. It'll be good. So you're going to want to use something like this. If you don't have something like this, you can use a dutch oven. Start it like I did. Brown it. And then you're going to want to put some liquid in there. And make sure you've got a lid that seals in the moisture. So a lid like this one right here that some of the potatoes won't work because it has a vent hole. If it has a vent hole, then it doesn't seal in the moisture. It lets it escape. So you're going to want to do something that's actually going to seal it completely off on your bracer or your dutch oven if that's what you want to use. At least potatoes are done. I'm going to turn them off. They're completely done and I want to stick now because I didn't put a lot of butter or nothing in them. So now we're just going to add some butter to them. Now those got done quick using that method. So now we're going to add some butter to our potatoes. I want to use the side of the spoon that I haven't put in the food yet. And remember we already salted it in pepper. How Chris likes his potatoes just simple like that. Here's our chicken or butter potatoes. We're going to make a plate. I'm going to put my little green peas in this little bowl. And yes, these are just canned green peas. I do, I do. I want to plate this on, I guess I'm used to black. And I'm going to let y'all see how pretty the chicken looks. Let me tilt you down. I'm going to get a breast, a piece of breast meat. Chris and the kids really like the dark meat. I'll leave them the dark meat. And now we're going to get some buttered potatoes. All they are are potatoes that are buttered. And that is it. Something simple tonight. And then our peas are on the plate and that's it. We're going to give it a fry. And I'm curious to taste how this chicken tastes. I want to put a little bit of this gravy on top of my potatoes. Because it looks good. Down on the bottom of here. It's got onions and stuff in it. We'll do that. I think it's nice and tender y'all. I'll turn it around here so y'all can watch me cut into it. I just got a rattler case knife. We'll see how it does. It's been in the braiser. It's got a real nice flavor. It's not spicy at all. I mean as far as like being hot spicy. It tastes really good. And I'm going to go ahead and get me some more of this gravy to go on mine. Now of course the fattier pieces of chicken will not be quite as fried out as the breast. But that gravy is really, really good. I'm going to taste the potatoes with the gravy on it. Delicious. I hope y'all have enjoyed watching Hard Valley Cooks where we cook like mom and dad. Y'all make you a six spice chicken. You won't be disappointed.