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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.
Image step 1

* Step 2

Mix salt, pepper and herbs of your choice together. I used a blend of garlic, rosemary, oregano and parsley.
Image step 2

* Step 3

Rub the seasonings into the outside and inside of the bird well.
Image step 3

* Step 4

Take care of the neck. Bend it forward so that it covers the neck cavity.
Image step 4

* 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.
Image step 5

* Step 6

Close the other end. If you are adding stuffing to the chicken, do so now. I stuffed flavored boiled potatoes.
Image step 6

* Step 7

Pul the skin on either side of the opening, and secure with toothpicks as shown in the photo.
Image step 7

* Step 8

Secure the wings to the body with toothpicks.
Image step 8

* Step 9

Line a baking sheet or tray with aluminium foil, and scatter chopped celery.
Image step 9

* Step 10

Place the chicken on top, spread oil and sprinkle flour. Cover the chicken completely with aluminium foil.
Image step 10

* 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.
Image step 11

* Step 12

Take out the toothpicks and decorate the legs with ribbon. Arrange vegetables around the chicken and it's done.
Image step 12

Note: if there is a photo you can click to enlarge it

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