【DIY．奧利佛烤全雞】 @ ✈ MomoFish ✈

前幾天在看奧利佛食譜時突然想要來烤隻全雞
一直覺得這不是件簡單的是，上網又看了很多國外烤雞的食譜
發現應該可以動手試試
烤雞的重點就是醬醃料塞進雞皮和雞肉間，再將醃料塗滿在全雞的外頭
烤箱220℃烤約70分鐘即可
烤出來的雞汁很鮮，可以加些酒煮成醬汁
也可以直接沾雞肉、馬玲薯泥、麵包吃

這餐花了二個小完成了，呼~過癮
食譜參考如下，但實際醃料有再調整過
• Place the chicken on top of the vegetables in the
roasting tray and put it into the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas
6 and cook the chicken for 1 hour and 20 minutes
• If you’re doing roast potatoes and veggies, this is
the time to crack on with them – get them into the
oven for the last 45 minutes of cooking
• Baste the chicken halfway through cooking and if the
veg look dry, add a splash of water to the tray
to stop them burning
• When cooked, take the tray out of the oven and transfer
the chicken to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and
put aside. Now is the time to make your gravy

To carve your chicken
• Remove any string from the chicken and take off the wings
(break them up and add to your gravy for mega flavour)
• Carefully cut down between the leg and the breast
• Cut through the joint and pull the leg off
• Repeat on the other side, then cut each leg between
the thigh and the drumstick so you end up with four portions of dark meat
• Place these on a serving platter
• You should now have a clear space to carve the rest of your chicken
• Angle the knife along the breastbone and carve one side off, then the other
• When you get down to the fussy bits, just use your
fingers to pull all the meat off, and turn the chicken over
to get all the tasty, juicy bits from underneath
• You should be left with a stripped carcass, and a platter
full of lovely meat that you can serve with your piping
hot gravy and gorgeous roast veg