The ideal way to cook roast grass chicken
From now on, you will be able to cook a perfectly humid bird in a jiffy.
They say that you can judge a cook how theyChicken. If that is the case,Boston MarkeT cook needs a little help. (Surprised?) This roast chicken recipe produces an incomparably wet bird, simple enough to make a night, but quite elegant to serve as guests.
Nutrition:420 calories, 10 g of grease (2 g saturated), 610 mg of sodium
Serve 4
You will need
2 clovesminced garlic
1 tablespoon of finely chopped rosemary (almost all herbs works here: thyme, parsley, oregano, basil or sage)
Zeste and juice of 1 lemon
1 tablespoon of olive oil
1 chicken (4 lb)
Black salt and pepper
1 large red potato, cut into 1/8 "towers
2 onions, in quarters
4 big carrots, cut into big pieces
How to do it
- Preheat the oven to 450 ° F. Mix garlic, rosemary, lemon zest and half of olive oil.
- Working on the chicken, gently separate the skin from the flesh into the bottom of the chest and spoon in half of the rosemary mixture; Use your hands to broadcast it as well as possible.
- Spread half remaining on the top of the chicken and the season with a lot of salt and pepper.
- Mix the potato, onions, carrots, remaining olive oil and a good pinch of salt and pepper.
- Arrange the vegetables at the bottom of a saucepan and place the chicken on the top, chest side up.
- Roast for 20 to 30 minutes until the skin is slightly browned.
- Reduce the oven temperature to 350 ° F and roasted for about 30 minutes.
- The chicken is done when the juice between the chest and the leg are clear and an instant thermometer inserted deep into the thigh reads 155 ° F.
- Remove from the oven and let yourself be rest for 10 minutes before sculpting.
- Serve with vegetables.
Eat
Pre-salt
The question ofWhen to salt meat is a subject of a lot of debate in the circles of food sciences. The salt draws moisture, which in theory can dry a protein. But if you leave it long enough, moisture will be reabsored in the meat, as well as a big seasoning blow. Rub the chicken everywhere with a kosher salt teaspoon at night before allowing the salt to penetrate the entire path of the bone. If you want a way to fight the dry chicken, it's.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
