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。