From Gordon Ramsay's MasterClass

Szechuan Roasted Whole Chicken

Gordon teaches you how to truss and roast a whole chicken encrusted with homemade szechuan pepper mix. Then, carve the chicken into portions you’ll reserve for the salad in Chapter 10 and the ramen broth with udon in Chapter 11.

Topics include: Main • Stuffed Chicken

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Gordon teaches you how to truss and roast a whole chicken encrusted with homemade szechuan pepper mix. Then, carve the chicken into portions you’ll reserve for the salad in Chapter 10 and the ramen broth with udon in Chapter 11.

Topics include: Main • Stuffed Chicken

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Gordon Ramsay is a genius! I love learning cooking from him!!!

LOVE every single tip . the only bad thing is that now I am so so hungry.

Very good, learned some different techniques that I can use...

Recipes are demonstrated with ease and professionalism.

Comments

Serge J.

Can anyone please help me? What is a 13 pound whole chicken? When I convert to the metric system, it's about 5,8kg, which is more than twice the weigth of the biggest chicken I can find... (The biggest chicken I can find here at the market weigh about 2.2kg cleaned and that seems much bigger than what Chef Gordon is using). What is the weigth of the cleaned chicken you used to make this recipe?

Jennifer T.

This was one of my favorite roasted chicken's that I've ever made. Seasoned perfectly and so moist! I didn't do too bad in my first attempt of carving the chicken. I will definitely make this again!

Ramona W.

Wow! What a beautiful presentation! It's almost too pretty to eat, smells so wonderful, and now have to wait to eat until the next lesson. Tonight I'm making the Salad and can't wait. The Szechuan Peppercorns and Cracked Black Pepper are delicious on a little piece of the skin that I just had to taste. A little tingle on the tongue and then a little kick of flavor. Saving the stuffed carcass for broth. Tomorrow I'll finish off the chicken with another lesson with Ramen Broth and Udon.

Qasim Z.

Has anyone else had trouble downloading the course file for this and lecture 8?

Joel H.

Has anyone tried this recipe (pepper, stuffed with lemon, fennel, onion, herbs) on a turkey?

Srikanth M.

I would let the chicken rest outside the refrigerator for at least 10 minutes for it to come to room temperature and pat it dry with a Kitchen towel before seasoning it inside and outside. Chef Ramsay might have missed mentioning that...look at how relaxed and fresh his chicken looks , like it has been slaughtered a few minutes back.

Laura S.

Tested this recipe last week, it was delicious and that egg yolk made a great job. Usually I used butter for browning the chicken but egg yolks is just as good as the butter. This is my chicken...

Todd G.

I spatcock the chicken when I roast it. I just like how it turns out, better and easier to cook.with good consistency in the end. I brined it with the veggies, and and peppercorns before hand then dry it off ass the yolks and season it to go in the oven then pure happiness afterwards.

A fellow student

Love the idea of using egg yolk to help brown the chicken, but our family has some egg allergies. Any suggestions for a credible alternative to egg yolk? thanks, Patrick

Rasa C.

I ordered Szechuan pepper on line and cooked the whole chicken. Just wanted to say that it took longer than 60 min to cook it and my family was almost left without dinner that night 🤭. It also did not create as much juice in the pan as it was supposed to. Otherwise it came out delicious and I used the breasts for the noodle dish.