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Today, we are going to show you how to roast chicken.
How to make a delicious, family roast chicken, with a nice golden crispy skin.
There are a few basic rules. We have a nice, yellow chicken here.
Start by seasoning the inside.
-Add a lot of salt. -3 good pinches. -Now the pepper, be really quite generous.
Some Espelette pepper,
and a mix of herbs to add flavor (rosemary, sage, thyme).
Season the chicken, on all sides, in salt, rubbing in well.
Pour a trickle of olive oil in an oven dish then place the chicken on its side.
This exposes the legs to the heat, allowing them to cook better; as they take longer.
This will also protect the chicken ***, which are often overcooked.
Drizzle with more oil. Then fill a metal container with cold water
and place it in the oven, creating steam, roasting the chicken in a moist atmosphere. If you have a steam oven, set the vapor level to 10-15%.
Your chicken will be moist and juicy, and the skin crispier.
Place in the oven at 225°C/430°F, to really roast the chicken well, for 15 to 20 minutes,
depending on the size. Then turn it over for 15 to 20 minutes on the other side.
Finish cooking breast side up for presentation.
See? The chicken is well roasted.
Now lower the oven to 180°C/350°F.
Turn it on its other side.
Add unpeeled garlic cloves,
2 onions cut into quarters...
Add a small glass of water, some thyme,
rosemary, and sage. And place back in the oven for 15 to 20 minutes on the second side.
It's also very important to baste the chicken with the juices.
Ideally, 4 or 5 times during cooking.
Each side has now cooked for 20 minutes.
Place it breast-side up. You can see it's nicely golden.
And we'll leave it to cook for another 10 minutes now.
The chicken has cooked for an hour. The most important tip is to leave it to rest!
It should rest for 30 to 45 minutes.
If you were to carve it now, it will loose all the juice. When you're ready to serve,
re-heat it in the oven for 10 minutes.
It'll be much softer and juicier and it's worth the wait.
The extra 30 minutes are the trick to the most tender and juicy chicken ever.
Roast Chicken: 1 chicken, 2 onions, 1 bulb of garlic, rosemary, sage, thyme, olive oil, salt, pepper, Espelette pepper.
Thanks to Sandra from the blog "Ok ce bon", and Mobalpa. Direction: Philippe Proix.
Traduction: Agathe Fonvieille