Bienvenidos a La Cocina Del Pollo


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viernes, 20 de abril de 2018

GARLIC ROSEMARY AND BUTTER ROASTED CHICKEN


PORTIONS: 4
INGREDIENTS TO SEASON UNDERNEATH THE SKIN
1 (4 lb.) young chicken
4 minced garlic cloves
½ onion finely diced
½ tsp. ground black pepper
½ tsp. dry rosemary leaves
3 tsp. olive oil
1 tsp. salt
SEASONING FOR OUTSIDE SKIN
3 tbsp. melted butter
3 chopped garlic cloves
½ tsp. ground cumin
½ tsp. paprika
¾ tsp. salt
METHOD
Weight, measure and cut ingredients for the recipe.
With the tip of your fingers lift the skin of the chicken breast and thighs, running your fingers underneath.
In a bowl mix, garlic, onion, rosemary leaves, olive oil and salt. Season the chicken underneath the skin.
Close the cavity between the chicken legs using a toothpick to close skin.
Place a griddle on top of a sheet pan and pour about 3 cups water in the pan. Place the chicken over the griddle.
Close the cavity between the chicken legs using a toothpick to close skin.
Push and twist the tip of the wings underneath the chicken.
Melt the butter in a small pan and stir in garlic cloves, cumin, paprika and salt.
With a kitchen brush, coat the chicken skin with the butter and spices mix.
With a butcher’s string tight the legs.
Using the convection oven preheat it at 325° F.
Place the sheet pan with the chicken in center of the oven and cook it for 60 minutes and baste it every 20 minutes.
Raise the oven temperature at 350° F. Cook chicken for about 80 more minutes and baste every 20 minutes, until golden brown. Chicken will be tender and juice.
Let the chicken to rest for about 15 – 20 minutes to let the juices to set before carving.

INGREDIENTS TO SEASON UNDERNEATH THE SKIN
1 (4 lb.) young chicken
4 minced garlic cloves
½ onion finely diced
½ tsp. ground black pepper
½ tsp. dry rosemary leaves
3 tsp. olive oil
1 tsp. salt

METHOD
Weight, measure and cut ingredients for the recipe.
 

With the tip of your fingers lift the skin of the chicken breast and thighs, running your fingers underneath.
In a bowl mix, garlic, onion, rosemary leaves, olive oil and salt. Season the chicken underneath the skin.

 


Close the cavity between the chicken legs using a toothpick to close skin.

SEASONING FOR OUTSIDE SKIN
3 tbsp. melted butter
3 chopped garlic cloves
½ tsp. ground cumin
½ tsp. paprika
¾ tsp. salt


Push and twist the tip of the wings underneath the chicken.
Melt the butter in a small pan and stir in garlic cloves, cumin, paprika and salt.
With a kitchen brush, coat the chicken skin with the butter and spices mix.
With a butcher’s string tight the legs.


Using the convection oven preheat it at 325° F.
Place the sheet pan with the chicken in center of the oven and cook it for 60 minutes and baste it every 20 minutes.
Raise the oven temperature at 350° F. Cook chicken for about 80 more minutes and baste every 20 minutes, until golden brown. Chicken will be tender and juice.
Let the chicken to rest for about 15 – 20 minutes to let the juices to set before carving.




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