Making Food From Marvel's Avengers (Kinda)

Today, Josh is making a meal that THOR, SON OF ODIN would eat! Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitch... Submit your Dreams Become Food photos here: https://forms.gle/cBopySaTXdzG7RFr5 Check out our podcast, A Hot Dog Is A Sandwich! Apple Podcasts: https://mythic.al/ahdias Spotify: https://mythic.al/hotdog Click the bell icon so you'll know when we add a new video! Want more Mythical Kitchen? Check out these playlists: Fancy Fast Food -    • Fancy Fast Food | Mythical Kitchen   Snack Smash -    • Snack Smash | Mythical Kitchen   Food Fears -    • Food Fears | Mythical Kitchen   Food Feats -    • Food Feats | Mythical Kitchen   Pick up official Mythical Kitchen merch at https://mythical.com/collections/myth... Check out Sporked, Mythical's new website dedicated to helping you find the best food on the shelves! - http://www.sporked.com Join the Mythical Society: https://www.mythicalsociety.com Follow Mythical Kitchen: Instagram:   / mythicalkitchen   Facebook:   / mythicalkitchen   Mythical Chef Josh's Instagram:   / mythicalchefjosh   Follow Mythical: Instagram:   / mythical   Facebook:   / mythical   Twitter:   / mythical   Website: https://mythical.com Check Out Our Other Mythical Channels: Good Mythical Morning:    / goodmythicalmorning   Rhett & Link:    / rhettandlink   Ear Biscuits: https://applepodcasts.com/earbiscuits Good Mythical MORE:    / goodmythicalmore   Want to send us something? https://mythical.com/contact In the spirit of minimizing food waste associated with the filming of this series, Mythical is donating to the Hollywood Food Coalition ( https://hofoco.org ) who provide daily, nourishing meals to underserved communities in the Los Angeles area. Closed Captioning provided by Rev Time Codes: ---------------------------------------- Roast Chicken - 1:13 Gourd Soup - 7:27 Smorrebrod - 12:59 Recipe: ---------------------------------------- Step 1: Juleand Chicken Roast Ingredients Whole chicken Apples Thyme sprigs Prunes Neutral oil Pepper Salt Port or sweet vermouth Butter AP Flour Carrots Onions Celery 1) Bring the chicken to room temp, pat dry and stuff with apples, thyme, prunes, oil salt and pepper. Then, generously season the outside of the chicken with oil, s&p. 2) Preheat oven to 250F, add seasoned carrots onions and celery to roasting pan and set chicken on top. Slow roast for atleast 4-5 hours. If the pan starts to dry out, can add water. 3) Rest the chicken and set aside veggies and strain out juices. Put the roasting pan over low heat, deglaze with port, add flour and butter to make a roux. Add back chicken juices until gravy consistency. Season as needed. 4) Serve chicken whole on gold platter Asgardstyle with roasted veggies, fresh thyme sprigs and boat of gravy. Equipment Roasting pan Cutting board Knife Whisk Saute pan Step 2: Gule Ærter with Gourds Ingredients Bacon Variety of gourds Celery Leeks Yellow split peas Thyme Veg Stock 1) For plating - deseed a pumpkin or some sort of round squash and roast whole. Scoop out of the cooked flesh. 2) Dice the bacon and peel and dice all of the vegetables 3) Start rendering the bacon in a pot and add all vegetables except the gourds. Then add split peas. 4) Cover with stock, season and add thyme sprig. 5) Simmer for 1.5 hours or until split peas are tender. Midway through, add diced gourds. 6) Serve soup inside hollowed out squash and top with fresh thyme garnish. Equipment Vitamix Pot ½ sheet Chinoise Rubber spat Knife Cutting board Small pan Step 3: Smorrebrod Ingredients Danish rye bread (rugbrod) Goose fat and/or butter Pickled, or smoked herring Beets (candy beets or golden beets would look nice) Fennel Onion Fennel fronds (garnish) 1) Clean and scrub beets, wrap in foil and roast until tender 2) Slice rye bread and spread with goose fat and butter 3) Top with herring and veg above Equipment Butter knife Tin foil