Baked Chicken

Baked Chicken Recipe:


1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock


Let chicken and 1 tablespoon butter rise at normal temperature for only 30 minutes. again heat oven to 425 degrees. Remove and discarted the plastic pop-up timer chicken if it is there remains. Remove giblets and excess fat from chicken cavity. Rinse the chicken inside and out under cold running water.
Carefully dry the chicken with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken generously with salt and pepper and set aside.
The center of a robust roasting, place onion slices in two rows touch. Place the palm of your hand over lemon and pressing down, roll lemon back and forth several times. This softens the lemon juice and allow to circulate  freely. Any surface Pierce lemon with a fork.
Using the side of  knife, gently press the garlic cloves to open slowly . Put cloves garlic, thyme and lemon in the cavity. Place chicken in the pan, the onion slices. put the chicken legs forward, cross them, and tie them together.
Spread the softened butter over the entire surface of chicken and sprinkle generously with salt and pepper. Place in oven and cook until the skin is dark golden brown and crispy and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer in the chest and thigh. The temperature of the breast should read 180 degrees and the thigh 190 degrees.
Remove chicken from oven and transfer a cutting board with a well. Let the chicken rest for 10 to 15 minutes for the juices to settle. AT THE SAME TIME, pour the juices into a shallow bowl or fat separator and let the onions in the pan. Leave two brown pieces cooked in the bottom of the pan, and remove and discard the blackened pieces. Using a large spoon or a grease trap, remove and discard as much fat as possible. Pour the remaining cooking juices and fruit juices that have collected in the back of the chicken rest in the roasting pan. Place on the stove over medium-high heat, cook,
about 1 minute. Add chicken to increase heat to high, and, using a wooden spoon, stir and combine the juice with broth until the liquid is reduced by half, about 4 minutes. Strain the sauce into a small bowl, pressing on onions to extract liquid. remove the onions and add the
remaining tablespoon of cold butter until melted and incorporated. Stretch your legs, and remove and discard the garlic, thyme and lemon. Carve, and used on the side sauce.

Recipe Video:


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