Bavarian Crispy Roast Chicken
1.
The whole chicken you bought weighs about 2 jin. Try to choose a tender chicken for roasting chicken. Qingyuan chicken three yellow chicken is a good choice. If you don’t have it, try to choose young chickens, weighing about 2 jin. Don’t buy old hens.
2.
Remove the chicken, neck, feet, and bottom of the chicken, and clean the internal organs
3.
To roast a tender and juicy chicken, look here. Soak the whole chicken in 100:6 brine overnight. The proper brine will greatly increase the moisture of the chicken. The brine will slightly change the protein of the meat and make the chicken more locked during the cooking process. Too much water, if too much salt, it will make the meat older
4.
Seasonings include thyme, rosemary, black pepper, sea salt, butter, parsley (not replaced with coriander), onion, garlic, lemon, and side dishes include apples, carrots, white mushrooms, broccoli (you can ignore white mushrooms and western Orchid, because it's so ugly and so ugly)
5.
Finely chop a small onion, mince 4 cloves of garlic, mince coriander
6.
Cut the garnish into pieces, and cut the garlic into garlic flowers from 1/3 of the place
7.
Soak the chicken in brine and dry it in water. Use black pepper and sea salt to massage the inside and out evenly.
8.
Then stuff the chicken belly with half of the minced garlic, rosemary, thyme, and spread well, then stuff an appropriate amount of apple lemon, seal with a bamboo stick, and dry the skin with a hair dryer (the key to roasting a crispy chicken)
9.
Melt the butter in a pan and heat the remaining rosemary, thyme and minced garlic to make spiced butter
10.
Spread a thick layer of spice butter on the surface of the chicken, put it on the baking tray, and surround the chicken with the remaining side dishes
11.
Preheat the oven to 90 degrees, put it in the middle layer of the roasting pan with the whole chicken and bake for about one and a half hours
12.
Take out the roast chicken halfway and apply spice butter once
13.
After roasting, use a thermometer to judge the maturity of the chicken. Insert the thermometer into the thickest part of the chicken. The temperature should be 60-75 degrees. It is safer to bake it to 75 degrees if you are afraid of it. If you don’t have a thermometer, you can use the chopsticks to insert it and pull it out. If there is no blood oozing out, it will be cooked (the time is only for reference, the actual time depends on the maturity time of the chicken). After the chicken is cooked, leave it at room temperature for about 45 minutes to give the chicken a relaxing time. If the weather is too cold, leave the oven without closing the oven door.
14.
Finally, preheat the oven to the highest temperature, put in the whole chicken and bake for 10-15 minutes until the chicken skin is golden brown and ready to eat
15.
Filter the juice from the bottom of the roast chicken pan into the pot, add 100ml of cream, 20g of butter, mix well and cook for 2-3 minutes to form a sauce
Tips:
1. To roast a tender and juicy chicken, look here. Soak the whole chicken in 100:6 brine overnight. The proper brine will greatly increase the moisture of the chicken. The brine will slightly change the protein of the meat and make the chicken lock during the cooking process. Live in more water, if the salt is too much, the meat will become old;
2. Slow roasting at a low temperature of 90 degrees, which can keep the moisture in the chicken to the greatest extent possible;
3. To roast the crispy chicken skin, you need to air-dry the chicken skin. In the humid south, you can use a hair dryer to dry it, and in the dry north, you can blow it by the window.
