Juicy Roast Chicken
Have you ever wondered what is the secret of a juicy roast chicken? For me, it was a mystery for many years but now I found a way how to make a perfect chicken and it’s actually very easy!
What makes the chicken juicy
The first step is put some butter under the skin, which will give to your chicken amazing flavour, but the most important step is to marinate the chicken in brine. When you let it chill in this salt-water mixture for enough time, the salt will get into the meat and the result will be the most tender chicken you’ve ever eaten.
What is the best way how to roast chicken
In my view, the best is to put your chicken into a roasting pan with a grid. Of course, it’s possible to roast it without a grid, but the bottom of the chicken will be soaked with the juice and the skin won’t be so crispy. But, what you’ll definitelly need is a roasting pan with a lid, because the first 30 minutes we don’t want the chicken to get too brown.
Recipe:
Serves: 6
Time: 1 hour and 40 minutes + marinating overnight
1 chicken
1/2 cup / 135g salt
3l water
1/8 cup / 30g butter
1/2 cup / 125ml water
1/2 tablespoon all-purpose flour
1 cup / 250ml boiling water
50g bacon
300g green beans
2 and 1/2 cup rice
Step 1
Place the chicken into a roasting pan. In a bowl, combine the salt with water and pour the chicken with this mixture. Cover with a lid and let it chill overnight.
Step 2
Preaheat the oven to 180°C / 350°F.
Step 3
Remove the water from the roasting pan, put the butter under the skin of the chicken and add the 1/2 cup water into the pan. Cover with the lid and put it into the oven.
Step 4
Bake for 30 minutes, then increase the temperature to 220°C / 430°F, remove the lid and bake for 50 minutes. During the bake time, pour it once or twice with the juice and if the juice seems to burn, add more water. Just remember that in the end we need to evaporate the water to have only beautiful brown juice.
Step 5
Place the chicken on a plate and let it chill for 10 minutes before serving. Place the roasting pan on the stove. Turn the heat on and bring the juice to boil. Add the flour and fry for one minute. Then pour it with water and cook for 3 minutes.
Step 6
Fry the bacon for 3 minutes until crispy, add the beans, season with salt and fry for 2 more minutes. Cook the rice in a rice cooker and serve.
Porce: 6
Čas: 1 hodina a 40 minut + marinování přes noc
1 kuře
1/2 hrnku / 135g soli
3l vody
1/8 hrnku / 30g másla
1/2 hrnku / 125ml vody
1/2 lžičky hladké mouky
1 hrnek / 250ml vody
50g slaniny
300g zelených fazolek
2 a 1/2 hrnku rýže
Krok 1 Dejte kuře do pekáče. V misce smíchejte vodu se solí a nálevem zalijte kuře. Přikryjte pokličkou a nechte přes noc v lednici.
Krok 2
Rozpalte troubu na 180°C / 350°F.
Krok 3
Vylijte vodu z pekáče a pod kůži kuřete dejte máslo. Přilijte 1/2 hrnku vody, přiklopte pokličkou a dejte péct.
Krok 4
Pečte 30 minut, potom zvyšte teplotu na 220°C / 430°F, sundejte pokličku a pečte ještě 50 minut. Během pečení jednou nebo dvakrát kuře polijte výpekem a pokud by se zdálo, že se výpek pálí, tak můžete přilít trochu vody. Jen pamatujte, že na konci chceme, aby se vypařila voda a vznikl tmavě hnědý výpek.
Krok 5
Kuře dejte na talíř a nechte ho 10 minut odpočinout. Pekáč dejte na sporák a zapněte plamen. Přiveďte výpek k varu a přidejte mouku. Opékejte 1 minutu, zalijte vodou a nechte 3 minuty vařit.
Krok 6
Opékejte slaninu 3 minuty do křupava, přidejte fazolky, osolte, opepřete a opékejte ještě 2 minuty. Uvařte rýži v rýžovaru a podávejte.