Roast Chicken for Christmas
Introduce
Chef :
cookpad.japan
Roast Chicken for Christmas
This is our standard Christmas dish. The chicken is steam-roasted first, then browned in a very hot oven. The meat comes out very tender, plump and juicy. It's easy to carve the chicken using kitchen shears.
Cooking instructions
* Step 1
Wash the chicken carefully inside and out, and pat dry. I used a fairly small 1 kg bird this time.
* Step 2
Mix salt, pepper and herbs of your choice together. I used a blend of garlic, rosemary, oregano and parsley.
* Step 3
Rub the seasonings into the outside and inside of the bird well.
* Step 4
Take care of the neck. Bend it forward so that it covers the neck cavity.
* Step 5
Pull the skin on the top and bottom of the neck, and fold it over the neck as if to hide it. Secure with a toothpick.
* Step 6
Close the other end. If you are adding stuffing to the chicken, do so now. I stuffed flavored boiled potatoes.
* Step 7
Pul the skin on either side of the opening, and secure with toothpicks as shown in the photo.
* Step 8
Secure the wings to the body with toothpicks.
* Step 9
Line a baking sheet or tray with aluminium foil, and scatter chopped celery.
* Step 10
Place the chicken on top, spread oil and sprinkle flour. Cover the chicken completely with aluminium foil.
* Step 11
Roast the chicken in a preheated 200°C oven for one hour. Raise the temperature to 240°C, take off the foil and roast for another 30 minutes.
* Step 12
Take out the toothpicks and decorate the legs with ribbon. Arrange vegetables around the chicken and it's done.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more