Bavarian Crispy Grilled Chicken

Overview

I don’t know anything about Western food except steak. I have never been to a Western restaurant called Chongyang. The New Year dishes I participated in were too simple and boring, too meaningful and incompetent, and it was difficult to purchase ingredients. Then wow, then wow, do we have those beautiful plates of Western food (wipe away tears) I will definitely fail after the New Year! This grilled chicken seasoning is based on Louis, and the method of grilling the tender, juicy and crispy skin is from Heston Blumenthal. It is said that Heston Blumenthal is a world-famous molecular cuisine master and Michelin-starred chef (shared by Hua Shi). Coupled with his own ignorant additions, the whole thing is not only very dark on the outside, but also very good on the inside. Someone praised it!

Tags

• hot dishes
• western-style banquet
• old man
• western food
• autumn recipes
• winter recipes
• fast food
• lunch
• apple
• chicken
• coriander
• lemon
• onions
• rosemary
• thyme
• unsalted butter
• black pepper
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 The whole chicken you buy weighs about 2 kilograms. For roasting chicken, try to choose a tender chicken. Qingyuan chicken three-yellow chicken is a good choice. If you don’t have it, try to choose a young chicken, which weighs about 2 kilograms. Don’t buy an old hen

   

2. 2 Remove the chicken, neck, feet and butt from the chicken, remove the internal organs and clean them

   

3. 3 To bake a tender and juicy chicken, see here. Soak the whole chicken in 100:6 concentration of salt water overnight (put it in the refrigerator). The appropriate salt water will greatly increase the moisture of the chicken. The salt water will slightly change the protein of the meat so that the chicken can lock in more moisture during the cooking process. If there is too much salt, it will make the meat older

   

4. 4 The seasonings include thyme, rosemary, black pepper, sea salt, butter, parsley (coriander is not used instead), onion, garlic, lemon, and the side dishes include apples, carrots, white mushrooms, and broccoli (you can ignore the white mushrooms and broccoli, because they look ugly when copied)

   

5. 5 Chop half an onion, mince 4 cloves of garlic, and mince coriander

   

6. 6 Cut the side dishes into pieces and cut off 1/3 of the garlic into garlic florets

   

7. 7 Drain the chicken that has been soaked in salt water, and massage it evenly inside and out with black pepper and sea salt

   

8. 8 Stuff half of the minced garlic, rosemary and thyme into the chicken belly and spread evenly, then stuff an appropriate amount of apples and lemons, seal it with a bamboo skewer, and dry the skin with a hair dryer (the key to roasting crispy chicken)

   

9. 9 Heat butter in a pan and melt. Heat remaining rosemary, thyme and minced garlic to make spiced butter

   

10. 10 Spread a thick layer of spiced butter on the surface of the chicken, place it in a baking pan, and surround the chicken with the remaining side dishes

    

11. 11 Preheat the oven to 90 degrees, place the whole chicken in the middle of the baking pan and bake for about an hour and a half

    

12. 12 Take the chicken out of the oven and smear it with spiced butter,

    

13. 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 display is 60-75 degrees. If you are afraid that it is undercooked, it is safer to bake it to 75 degrees. If you don't have a thermometer, you can insert it with chopsticks and pull it out. If there is no blood and water seeping out, it will be done. (The time is just a 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 meat time to relax. If the weather is too cold, leave the oven door open.

    

14. 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 it is ready to serve

    

15. 15 Strain the juice from the bottom of the roasted chicken plate into the pot, add 100ml of cream and 20g of butter, mix well and cook for 2-3 minutes to form a sauce