重點祕訣： 1.先用鹽抹勻，雞肉較入味。 2.表面刷雞油，色澤更漂亮。 Key Recipe Secrets: 1. Rubbing with salt evenly beforehand makes the chicken more tasty. 2. Brushing the chicken's surface with its rendered fat gives it a pretty luster
調味料： A 鹽 1茶匙 B 無鹽奶油 3大匙 鹽 1/2茶匙 黑胡椒粒 1/4茶匙 C 橄欖油 1大匙 鹽 1/4茶匙 黑胡椒粒 1/6茶匙 Seasoning: A Salt 1 teaspoon B Unsalted butter 3 tablespoons Salt 1/2 teaspoon Black pepper 1/4 teaspoon C Extra virgin olive oil 1 tablespoon Salt 1/4 teaspoon Black pepper 1/6 teaspoon
作法： 1. 將調味料A的鹽均勻抹在雞肉表面，醃漬約2小時。 2. 熱炒鍋，放入奶油、洋蔥丁、蒜末炒香。 3. 加入西芹丁、胡蘿蔔片炒勻，再放入鹽、黑胡椒粒、迷迭香及巴西里末炒軟倒出備用。 4. 將炒好的料塞入雞腹中，再用麻線將雞腳靠攏綁緊固定。 5. 馬鈴薯塊加入調味料C拌勻，放入煎烤盤，放上全雞。 6. 烤箱預熱250℃。再將作法5的全雞放入烤箱烤約20分鐘後取出。 7. 用刷子沾雞油刷遍雞身，再放入烤箱中烤約10分鐘後取出。 8. 再次用刷子沾雞油刷遍雞身，再烤約10分鐘至雞肉熟即可取出裝盤。 Preparation Method: 1. Rub Seasoning "A" salt evenly on the surface of the chicken, let it cure for 2 hours. 2. Heat a frying pan, add the butter, onions, garlic powder and saute. 3. Add the diced celery, sliced carrots and stir well, then add salt, black pepper, rosemary and parsley last. Fry until softened then remove and set aside. 4. Take the sauteed dressing and stuff it into the chicken's belly then close by tying the legs together with twine. 5. Put the potato chunks along with seasoning "C" into the frying pan and mix well, then place the whole chicken in. 6. Preheat the oven to 250 ℃ and place the pan of chicken from step 5 and bake for about 20 minutes then remove. 7. Dip in a basting brush and brush the fat all over the chicken and place back into the oven for 10 minutes. then remove. 8. Once again,dip the basting brush in and brush the fat all over the chicken and resume baking for 10 more minutes, then remove the pan of baked chicken and dressing.