Juicy packed with flavor roasted chicken
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Hello! Today I want to share with you 3 techniques with which you will be able to prepare roast chicken, of course with a different end result. I leave it to you to decide which one will become your favorite! It doesn't take much to make a roast chicken, but still there are quite a few people who have difficulty doing it well.
A few general tips that apply to all methods: The first and most important thing is of course the chicken. The best option is for it to be freely grown and properly selected. Leave it at room temperature before roasting. Salt the skin beforehand . Use a large enough container to have good circulation of hot air.
What not to do: Do not put water on the bottom of the pan in which you will roast. Do not flavor the skin with black pepper, it burns and becomes bitter, as the cooking process is long!
The first technique : We use brine for our chicken by putting 20 grams of salt, 200 grams of soy sauce and 200 grams of sugar in a 4 liter of water, one onion, finely chopped, 3 grams of black pepper. We bring to boil the brine then cool off and put the chicken (1.5 kg) in and keep for 6 hours in the refrigerator. Remove the chicken and leave for 3 hours in the refrigerator to dry. Put 5 grams of fresh rosemary, 3 bay leaves and 3 crushed garlic cloves inside the chicken. Rub the chicken with 50 grams of sunflower oil, in which we have previously added 5 grams of paprika . Bake at 185 degrees for 30 minutes, with the chicken on its back, then turn it and bake for 15 minutes on each side. Take it out of the oven and leave it to rest for 20 minutes before we cut it!
Second technique : Inside the chicken (1.5 kg) put 3 g of salt, half a lemon, 5 grams of fresh thyme, then season the outside with 6 g of salt and spread the chicken with 100 g of butter at room temperature. In a cast iron pan sear the chicken on the back for 10 minutes, then another 10 minutes on each side .Put the chicken on its back in a pan, add all the fat and juices released during searing and in a preheated oven at 160 degrees cook for 30 minutes, every 5 minutes baste the chicken with juices and fats from the pan. Remove and let rest for 30 minutes before cutting it!
Third technique and my favorite from the photo of the post:
Ingredients:
• 1,3 кг Цяло Пиле
• 0,2 kg Butter
• 0,005 kg chipotle dry pepper
• 0.05 kg head of onion - peeled
•0,012 kg salt
• 0,006 kg garlic/minced
• 0.005 kg of onion powder
• 0.003 smoked paprika
• 0.002 kg of thyme dry
• 0.003 kg of lemon zest
Procedure :
1. In a bowl, add the butter at room temperature, finely chopped chipotle, 7 grams of salt, garlic, onion powder, smoked paprika, thyme and lemon zest and mix very well!
2. Put 2 g of salt and onion in the cavity of the chicken.
3. Season the chicken with 3 g of salt on its entire surface.
4. Divide the skin of the breasts very carefully, making room for the aromatic butter.
5.Поставете колкото можете от маслото между гърдите и кожата, а останалото масло нанесете по цялата повърхност на пилето .
6. Preheat the oven to 210 degrees C. Place the chicken in a pan and roast for 20 minutes until golden, then reduce the oven to 80 degrees C and cook for another 2 hours and 30 minutes.
7. Take out the chicken and let it rest for 20 minutes before cutting it!
Enjoy !
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