Recipe: tips for succulent roast chicken
Often synonymous with Sunday food and family meals, roast chicken is generally enjoyed by both children and adults. To succeed this classic cooking, and get a tasty meat, read on!
A quality chicken
Before going into the kitchen, you will obviously have to buy your poultry. This goes without saying: say no to industrial chickens, which have very often little taste, prefer those raised in the open air , their meat will be all the more tender.
To choose, go to your butcher . The latter can also advise you if you have questions.
Clean the meat with paper towels
It's the reflex to acquire, rather than passing it under the tap: it is indeed important to mop it up, especially if it is a little wet when leaving the fridge. This technique will allow the skin of your chicken to be crispy .
A generous seasoning
Salt and pepper are essential, you can put as much as you like (within reasonable limits anyway), on your poultry . You can also use thyme , rosemary and bay leaf . Let go also on spices and pickles (lemon and honey for example).
A soft texture
A tender chicken will always leave you with a much better memory than a chicken whose meat is dry. To avoid this inconvenience, there is a solution: add two slices of lemon to your chicken before starting cooking.
If you do not have this citrus on hand, you can use a small Swiss or Greek yogurt: they are unctuous and will bring softness to your white meat.
Honey-colored skin
Use coarse salt to scrub your poultry: it will roast all the better, and will take a pretty golden color.
For a similar result, you can also do the same by smearing your meat with butter and then sprinkling flour in small amounts.
Cooking under high surveillance
Once your chicken is in the oven, you have to be careful to see if the cooking is going well. The calculation is simple: there are 30 minutes of cooking per 500 grams. If your piece of meat is 2.5 kilos, plan to leave it in the oven for 2h30.
The first 30 minutes, make leather your chicken at 240 ° (thermostat 8). Then go to 210 ° (thermostat 7) until it is ready. A little extra tip: 10 minutes before the actual end of the cooking time, remove it and cover it with aluminum foil: his cooking will then end in this way, and the meat will soften more.
Our recipe for roast chicken, accompanied by its potatoes
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1:30 |  |
25 minutes |
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4 people |  |
Cheap |
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Easy |
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Preheat your oven to 240 ° (th.8). In a bowl, mix the melted butter with the herbs and chopped garlic into small pieces. Then put the poultry in a large dish, and brush the flesh (under the skin) with the preparation. Place the half lemon inside the meat. Beforehand, you will have cut it in two pieces. Pepper and salt the chicken. Then leave it for a few moments to prepare the potatoes. Peel, rinse and cut roughly. Then put them in the dish in which the chicken is, all around it. Before baking, sprinkle with water. The equivalent of half a glass is enough. Cook for 30 minutes at 240 ° then, for the rest of the cooking, go to 200 °. After one hour of cooking, turn the chicken over. Take the opportunity to water it with its juice. 15 minutes before the end of the cooking time, take the chicken out of the oven: cover it with aluminum foil and let it sit. After this time, cut it out and serve it with its potatoes. |
