WEBVTT - My Favourite Tip: Maggie Beer - The art of the perfect roast chook

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<v Speaker 1>During my two hundred and fifty plus days in Melbourne's Lockdown,

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<v Speaker 1>I was on a mission to use my extra time

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<v Speaker 1>at home to master making the perfect roast chicken. But

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<v Speaker 1>it didn't really work out, and on several occasions I

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<v Speaker 1>think I came very close to giving the people I

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<v Speaker 1>cooked for food poisoning. Now, while this podcast is all

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<v Speaker 1>about the world of work, it's not every day that

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<v Speaker 1>you get to speak to one of Australia's most renowned chefs,

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<v Speaker 1>Maggie Beer. So when I got the chance to speak

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<v Speaker 1>to Maggie Beer last year, I was desperate to know

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<v Speaker 1>how do you make the perfect roast chicken. My name

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<v Speaker 1>is doctor Amantha Imba. I'm an organizational psychologist and the

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<v Speaker 1>founder of behavioral science consultancy Inventium. And this is how

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<v Speaker 1>I work, a show about how to help you do

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<v Speaker 1>your best work. On today is my Face Tip episode,

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<v Speaker 1>we go back to an interview from the past and

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<v Speaker 1>I pick out my favorite tip from the interview. In

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<v Speaker 1>today's show, I speak with Maggie Beer about how to

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<v Speaker 1>roast the perfect chicken. Okay, so now with roast chicken,

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<v Speaker 1>I think during twenty twenty I maybe roasted twenty chickens, right,

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<v Speaker 1>I was determined to perfect it, and then I found

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<v Speaker 1>like they were getting better and better, and then they

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<v Speaker 1>started getting worse and worse and they were undercooked, and

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<v Speaker 1>you know, all right, risking people's health. So what are

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<v Speaker 1>the secrets to creating the perfect roast chicken?

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<v Speaker 2>The secret to creating a perfect roast chicken is one

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<v Speaker 2>by yourself a digital thermometer. Two, buy a well bought

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<v Speaker 2>up chook and not a supermarket chook. There is such

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<v Speaker 2>a difference. It's phenomenal a supermarket chilk.

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<v Speaker 1>Will I was just going to say, how do we

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<v Speaker 1>know if it's been well brought up? Is it just

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<v Speaker 1>a matter of going to a butcher rather than a supermarket.

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<v Speaker 2>No, it's asking questions. You know, there's a lot we

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<v Speaker 2>have to If we're looking for the best washing machine,

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<v Speaker 2>we would do some research. For the best chook. You've

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<v Speaker 2>got to do the same. And every state has got

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<v Speaker 2>really good chicken farmers where they're grown out naturally without

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<v Speaker 2>antibiotics which are used as a preventative to grow cooks

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<v Speaker 2>out quicker. And you want to know about their feed. So,

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<v Speaker 2>like everything, if you want something good, you've got to

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<v Speaker 2>do some background and make some choices how delicious Produce

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<v Speaker 2>Awards I'm very proud of. I'm the patron of those,

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<v Speaker 2>and each year Produce Awards you'll find they are finalists

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<v Speaker 2>in each state. And I know, I certainly know they

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<v Speaker 2>are in South Australia. They're beautiful chooks here because they're

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<v Speaker 2>within our family. But in Victoria they have, in Queensland

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<v Speaker 2>they have, In New South Wales they have really great chooks,

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<v Speaker 2>and I'm sure they have in Western Australia and Tasmania too.

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<v Speaker 2>So you've got to do a bit of work to

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<v Speaker 2>be buying well. And then it's a case of not

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<v Speaker 2>overcooking nor undercooking your chook. And I think I did

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<v Speaker 2>a paper with for Matt Preston at one stage and

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<v Speaker 2>I came up with twenty nine different things that can

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<v Speaker 2>make a difference.

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<v Speaker 1>Oh my gosh, what are some of those things?

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<v Speaker 2>Well, some of those things is for me, it's protecting

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<v Speaker 2>the breast with some foil when cooking so the breast

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<v Speaker 2>will dry out much easier. I cook it, say to

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<v Speaker 2>I always cook a large chook, say to kilos, because

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<v Speaker 2>that's a chok that's grown out naturally and allowed, you know,

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<v Speaker 2>had a good life and so I will cook for

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<v Speaker 2>probably two hundred degrees with the breast protected in an

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<v Speaker 2>oven tray with not very high sides, because that's important.

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<v Speaker 2>So the heat gets right into the chok for the

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<v Speaker 2>first twenty or thirty minutes, and then I will take

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<v Speaker 2>the foil off and I will rub the chook. I

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<v Speaker 2>have previously rubbed the chok with extra virgin olive oil

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<v Speaker 2>and salt. And then I will cook for about fifty minutes.

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<v Speaker 2>Then I will check the temperature at the thickest part.

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<v Speaker 2>It must be sixty five degrees CE at the thickest

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<v Speaker 2>part to be safe. And then I will cook it

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<v Speaker 2>a little bit longer. I'll drizzle it with verdues, and

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<v Speaker 2>then I will take it out of the oven at

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<v Speaker 2>about an hour or an hour and ten turn it

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<v Speaker 2>over because that really helps all the go back down

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<v Speaker 2>into the breast, which is more likely to be dry.

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<v Speaker 2>So look, I could tell you a whole lot of

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<v Speaker 2>other things.

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<v Speaker 1>I'm I'm like making notes as you talk. I'm just

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<v Speaker 1>so excited to try these, Like what are some other

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<v Speaker 1>things that come to mind?

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<v Speaker 2>Some other things, put some lemon and some thyme in

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<v Speaker 2>the cavity, or always dry out the cavity before you

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<v Speaker 2>start cooking, because there can be You know that they're

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<v Speaker 2>always put in a bag after they've been processed, and

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<v Speaker 2>so you know you want to get rid of that

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<v Speaker 2>those juices that which are just water and blood. I

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<v Speaker 2>quite often spatchcock the chook if I'm wanting to cook

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<v Speaker 2>a little bit quicker. But that rubbing of the skin

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<v Speaker 2>with the olive oil and olive oil and salt to

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<v Speaker 2>start with and then diglazing it with verjuice helps enormously.

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<v Speaker 1>I hope you are now feeling motivated to maybe make

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<v Speaker 1>someone special in your life a roast for dinner tonight.

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<v Speaker 1>And if you are looking for more tips to improve

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<v Speaker 1>the way that you work, I write a short fortnightly

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<v Speaker 1>newsletter that contains three cool things that I've discovered that

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<v Speaker 1>help me work better, ranging from interest in research findings,

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<v Speaker 1>street to gadgets and software that I am loving. You

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<v Speaker 1>can sign up for that at Howiwork dot co. That's

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<v Speaker 1>how I Work dot co. How I Work is produced

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<v Speaker 1>by Ventium with production support from Dead Set Studios, and

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<v Speaker 1>thank you to Martin Nimba who does the audio mix

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<v Speaker 1>for every episode and makes everything sounds so much better

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<v Speaker 1>than it would have otherwise, see you next time.