Renne: 簡易脆皮烤雞 Super Juicy Roast Chicken

31-Renee

Serve 份量:  2-4/人

材料 Ingredient
1隻 雞 1 Chicken
Salt
約2湯匙 牛油 About 2 TBSP Butter
2湯匙 楓樹糖漿 2 TBSP Maple syrup

專用工具 Special tools:
– 一隻大型鍋(浸泡雞)A big pot (for soaking chicken)
– 烤架 Chicken roasting rack

Method 做法
1 : 把雞徹底清潔和印乾 Clean chicken thoroughly and pat dry.
砍掉頭和腳,保持底部! (否則肉汁會流出來) 。
Chop off head and feet, keep the bottom! (or all the juices will come out).

2 : 把雞在鹽水裡浸泡Soak Chicken in salted water-
準備一個鍋,灌水至 2/3滿,加入鹽,直到水嚐起來時很鹹。將雞放到鍋裡,請確保您有足夠的水浸泡整雞,然後浸泡約3小時。*備註:鹽水能把水份鎖在雞內裡面,烤焗時肉質便能保持濕潤,因此水在這個菜譜是相當重要的。雞肉不會因為泡在鹽水而變得太鹹,別擔心!
Prepare a pot, big enough to immerse whole chicken. Fill pot 2/3 full, add salt until water tastes really salty. Immerse chicken, make sure you have enough water to soak the whole chicken and soak it for 3 hours.  (p.s. adding salt to the water helps immerse water inside the chicken, keeping it moist after roasting. Therefore the water needs to be quite salty. But the chicken won’t get too salty afterwards. Don’t worry!!)

3 :焙燒前把雞放涼  Air dry chicken before roasting-
完成浸泡後把雞取出,釣起來的晾乾約1小時。這是烤雞前不能錯過的一步!*備註:亦可設置風扇加快過程
Take the chicken out, pat dry and hang it up for air dry 1 hour before roasting. This is an important step that can’t be missed! (p.s. to dry quicker, you can fan-dry the chicken!)

4 : 烤雞 Basting Chicken before roasting-
將烤箱預熱至200℃。將雞垂直固定在烤架上。*備註: 這將有助於滴出所有的雞油份,使雞皮鬆脆。如果你沒有一個烘烤架,你可以幾雞的底部放在汽水罐上,讓它垂直放在烤盤上。
Preheat the oven to 200°C. Fix Chicken on the roasting rack in an upright position. (p.s. this will help dripping out all chicken fat and make the skin quite crispy) *if you don’t have a roasting rack, you can push a used coke can up at the Chicken bottom and try to stand it up on the tray.

將牛油熔掉,再加入約2湯匙楓糖漿,然後搽在雞上。*備註: 這會令烤焗後味道和顏色更好!
Melt butter, then add maple syrup to the butter. Brush all over the chicken. (p.s. this will give the nice flavour and golden brown color after roasting!)

將雞放入烤箱,並開始烤。一般情況下,我會每15分鐘用流出來的肉汁再搽在雞上,這能讓它烤出來更現金黃山。
Pop chicken into the oven and start roasting. Normally, I’ll baste chicken every 15mins with the juices it flush out. This helps to achieve good browning!

請嘗試每15分鐘將雞翻一翻使烤出來的色澤均勻。
Try turning the chicken every 15mins for even colouring.

對於一般大小的雞,你可以在烤焗約 45分鐘 – 1小時後檢查它是否煮熟。For normal size chicken, you can check if it’s cooked after 45mins – 1 hour. Depends how powerful your oven is.

完成後,記得要讓它冷卻下來30分鐘才切開!
When it’s done, remember to let it cool down for 30mins before cutting! Enjoy your super juicy chicken!

Special thanks: Miss Renee Yeung

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