超簡單烤全雞
示範老師:楊桃文化
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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

材料:
雞 1隻(約1000公克)
西芹丁 100公克
胡蘿蔔片 50公克
洋蔥丁 100公克
蒜末 20公克
迷迭香 3公克
巴西里末 2公克
馬鈴薯塊 400公克
Ingredients:
1 Chicken (about 1 kilogram)
Diced celery 100 grams
Sliced carrots 50 grams
Diced bulb onion 100 grams
Garlic powder 20 grams
Rosemary 3 grams
Parsley 2 grams
Potato chunks 400 grams

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.
上線時間:2016/12/22
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