Let's have fun with a whole roasted chicken! Christmas chicken recipe
Have you ever dreamed of having Christmas chicken like the ones you see in foreign picture books and TV dramas?
Roasting a whole chicken by hand may seem like a lot of work, but the process is actually quite simple. This Christmas, gather around a big piece of meat and have a great time with your family and friends!
Here are some tips for making a delicious roasted chicken!
There are recipes for stuffing and baking chicken, but there is a risk of food poisoning if the meat juices that have soaked into the stuffing are not thoroughly cooked. Therefore, this time we will introduce a recipe that does not use stuffing.
- <Materials>
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[Saumur liquid for marinating]
★Water 200cc
★10g salt
★10g sugar
*Herbs such as rosemary or bay leaves, as desired (optional)
*Saumur liquid is used to remove excess moisture from ingredients and add flavor.
[Side dishes]
1-2 each of carrots, potatoes, sweet potatoes, etc.
- <How to make>
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1. Thaw the whole chicken. If you want to thaw it slowly in the refrigerator, leave it in the refrigerator for two days. If you thaw a chicken of the same size in ice water, it will thaw in four hours. If you thaw it under running water, it can be cooked in three to four hours.
*In either case, the vacuum sealed bag may break during thawing, so be sure to place the food in a thick, hole-free bag before thawing.2. Lightly rinse the surface and inside of the whole chicken with water, then place the ingredients marked with ★ and the whole chicken in a large plastic bag, remove the air, and securely tie the top with a rubber band to prevent the Saumur liquid from leaking out. Leave in the refrigerator for 3 hours to 1 day to allow the seasoning to set.
3. Remove the seasoned whole chicken from the bag and place it on a deep iron plate or aluminum oven tray and leave it at room temperature for 1-2 hours. Be careful not to bake it cold without first letting it come to room temperature, as this will prevent the heat from passing through properly and may result in the chicken being undercooked.
4. Brush the surface of the whole chicken with olive oil, season lightly with salt and pepper, then cover the entire chicken with aluminum foil and place in an oven preheated to 190°C and cook for 1 hour.
5. Cut the accompanying vegetables and place them around the chicken (step 3) after removing the aluminum foil, then heat in an oven at 220°C for another 40 minutes.
6. Once cooked, insert a knife into the thigh meat to check if the center is still red (if it is, continue heating it in the oven). If there are no problems with the heat, return the iron plate to the oven and keep it warm until ready to eat.
If you're wondering how to eat a whole roasted chicken, it's recommended to use kitchen scissors rather than a knife to cut it into pieces. If you cut with scissors at the joints of the bones, even a woman can easily cut it down.
Perfect for chicken! Prepare the dipping sauce and you'll never get bored!
A perfectly grilled whole chicken is sure to be a hit! However, depending on the number of people and the number of other dishes you have, you may end up with leftover chicken. Here are three sauces that can add flavor to the bland-tasting chicken.
Sweet and sour green onion sauce
Simply chop half a green onion, mix half a teaspoon of grated ginger with 1 tablespoon each of soy sauce, vinegar, and sesame oil for a refreshing yet rich Chinese-style dipping sauce.
Honey Mustard Sauce
Mix 3 tablespoons of mayonnaise, 1 tablespoon of honey, 1 tablespoon of whole grain mustard, and 1/2 teaspoon of soy sauce to complete the dish. The richness of the mayonnaise and honey gives the mild chicken a lingering flavor.
Instant BBQ Sauce
Grate 1/4 of an onion, 1/4 of an apple, and 1 clove of garlic, then add them to a pot with 80ml of water, 1.5 tablespoons each of tomato ketchup, Worcestershire sauce, and soy sauce, and 1 tablespoon of vinegar. Bring to a boil, and it's done. This BBQ sauce has the perfect balance of sour and sweet!
If you use it in place of the juices that come out when you grill the chicken, it will have a deeper flavor.
Use the leftover roasted meat to create an original menu item!
Even if you change the flavor with a dipping sauce, you might not be able to finish it all due to empty stomach space. In such cases, save the fun for the next day! We will introduce three easy recipe variations, so please take a look.
Chicken Gratin
Simply place steamed potatoes and boneless chicken in a gratin dish, top with white sauce and melted cheese, and heat in the oven until browned. It's also delicious with other vegetables like pumpkin and broccoli.
chicken soup
Remove the meat from the bones, place the bones in a pot, and simmer for an hour in water until just covered. The ultimate chicken stock is ready! Add vegetables, salt, and chicken meat as a topping to taste, and it's ready to serve. Don't throw away the bones, as they can be used for soup, ramen, or curry stock.
Rice cooker pilaf
Dice an onion (1) and a carrot (1/3), add them to a frying pan with butter (1 tablespoon) and fry over medium heat. Add the washed and soaked rice (2 cups) to a rice cooker, along with the meat juices from the roast, the stir-fried vegetables, and chicken (150-200g), add consommé (1 teaspoon), salt (1/4 teaspoon), and a little black pepper, and cook. Then serve on a plate, garnish with parsley, and you're done!
Roasted chicken is a great way to add a touch of elegance to any fun time, and the recipe doesn't have any complicated steps, so as long as you have an oven, it's surprisingly easy to make.
If you stock up on a variety of sauces to make it more delicious, you'll be able to finish it all without getting bored.
Get excited this Christmas with a whole roasted chicken!
Products used in this recipe
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Whole Chicken (Grilled) Uncooked
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Frozen Parisian Carrots (Frozen Whole Carrots)
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Oven Roast Bags (Set of 5 + 5 Clips)
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[Domestic brand chicken] Kinsodori chicken wings