Roast Chicken Recipe 栗子烤鸡食谱

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Roast Chicken Recipe 栗子烤鸡食谱
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Festive seasons near, why not try this recipe out? Roast the chicken with some chestnut and enjoy that new flavor! Recipe here.

佳节来临之际,尽情的烘烤吧!肉质细嫩,肥而不腻的烤鸡隐隐约约地散发出栗子的香味,热腾腾的栗子烤鸡就是如此的温暖美味!带着暖意的心,让烤鸡的芳香弥漫这幸福的圣诞之夜吧。圣诞节快乐!
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Roast Chicken
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Ingredient and Portion
Ingredients / 材料
1 whole chicken 1.5-1.7kg / 全鸡 1只(约1.5公斤)
3-4 cloves garlic (chopped) / 蒜头 3瓣(剁碎)
2 tsp salt / 盐 2茶匙
1 tsp ground black pepper / 黑胡椒粉 1茶匙
50 g salted butter(at room temperature) / 牛油 50克(室温)
extra 1 tsp salt & black pepper for cavity / 额外1茶匙盐和黑胡椒粉

Chestnuts Filling ingredients / 栗子馅料
2 Tbsps butter / 牛油 2汤匙
2 pcs bay leaves / 月桂叶 2片
2 cloves garlic (chopped) / 蒜头 2瓣(剁碎)
1 big onion (cubed) / 大葱 1粒(切丁)
100g smoked sausage(cubed) / 熏香肠 100克(切丁)
100 g bacon(chopped) / 烟肉 100克(剁碎)
80g celery (cubed) / 西芹 80克(切丁)
1 carrot (chopped) / 红萝卜 1条(剁碎)
125 ml light chicken stock / 鸡高汤 125毫升
150g cooked chestnuts / 煮熟栗子 150克
1/2 tin button mushroom (chopped) / 罐头蘑菇 1/2罐(剁碎)
1 tsp salt / 盐 1茶匙
2 Tbsps sugar / 白糖 2汤匙
1 tsp ground black pepper / 黑胡椒粉 1茶匙
3 pieces bread(cut into 1cm cubes) / 面包 3片(切1公分丁块)

Gravy ingredients / 酱汁材料
2 Tbsps plain flour / 面粉 2汤匙
500 ml chicken stock / 鸡高汤 500毫升
salt & pepper to taste / 盐及胡椒粉 适量
1/2 tin button mushroom(sliced) / 罐头蘑菇 1/2罐 (切片)

Method
To prepare filling / 馅料做法
1.Melt butter in a frying pan & saute garlic, bay leaves & onions until fragrant.
起锅热牛油,把蒜头,月桂叶及大葱炒至香。

2.Add sausages, bacon & saute until bacon browns lightly.
加入香肠和烟肉,炒至微黄。

3.Add onions, celery, carrot, chestnuts & stock, bring to a boil.
加入西芹,红萝卜,栗子及高汤,煮至滚。

4.Add button mushroom , seasonings to taste.
加入蘑菇和调味料。

5.Lastly add bread & let soak up all the liquid. Turn off heat, leave to cool before stuffing in the cavity of chicken.
最后加入面包,让它吸干汤汁后熄火,待凉。

Method / 做法
1.Rinse and drain chicken, pat bird dry inside & outside with paper towels.
把鸡冲洗干净,滴干水后再以纸巾里外抹干。

2.Combine salt, black pepper & butter, set aside.
把盐,黑胡椒粉及牛油混合,待用。

3. Season inside of chicken with the extra salt & black pepper.
用额外黑胡椒粉和盐腌鸡的腹腔。

4.For the butter mixture rub generously over the whole bird.
牛油椒盐则用来涂抹整只鸡皮。

5.Place chicken over a rack, & fill the cavity with the cooled stuffing. Secure the cavity with the help of toothpicks.
把摊凉的馅料填入鸡腹,以牙签封口。

6.Bake chicken in pre-heated FABER Oven @ 180℃ for 40 minutes, then turn down heat to 150℃ for additional
50 -60 minutes. Test for doneness, by inserting a skewer into the thickest part of the thigh. If the juice that emerges are clear [not bloodly or pink], chicken is done. If not return chicken into oven & roast for another 10-15 minutes.
把鸡放入预热的FABER烤炉以180℃烤40分钟,然后转至150℃再烤50-60分钟。以尖器插入鸡腿最厚处,流出的汁必须是透明的。

7.When cooked, remove chicken from oven & cover loosely with a sheet of aluminium foil. For best results,
leave chicken to rest for 20-30 minutes before carving.
把烤熟的鸡取出,盖上铝箔,20分钟后才吃。

To make gravy / 酱汁做法
Boil the left behind fat & juices of roast chicken in a saucepan, stir in flour and mix well.Then add in mushroom slices, season with salt & pepper.Serve with roast chicken.
把烤鸡流出的汁和油煮热,加入面粉搅拌均匀。加入蘑菇片,以盐调味。配烤鸡吃。
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