烤雞配薯仔蘿蔔 Roast Chicken with Potatoes and Carrots

s_roasted chicken

這是一道容易烹調的菜餚, 很適合週末一家人一起吃。注意盡量選擇高質及符合人道來飼養的的雞作為材料。

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA- Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids

份量:4人份 Serves 4
烹調時間:1小時45分鐘 Cooking time: 1 hour 45 minutes

材料 Ingredients

500克紅蘿蔔 500g carrots
600克薯仔 600g potatoes
1個蒜頭 1 bulb of garlic
5小棵新鮮迷迭香 5 sprigs of fresh rosemary
橄欖油 Olive oil
1隻1.6公斤的走地雞 1 x 1.6kg whole free-range chicken
1個檸檬 1 lemon
5小棵新鮮麝香草 5 sprigs of fresh thyme

用具 Equipment

砧板 Chopping board
Knife
削皮器 Speed-peeler
大焗盤 Large roasting tray
鉗子 Tongs
錫紙 Tin foil
茶巾 Tea towel
切肉刀 Carving knife

做法 Method

預熱焗爐至220°C/ 425°F/ gas 7。Preheat the oven to 220°C/425°F/gas 7.

  1. 洗刷蘿蔔,削皮,然後切開一半。Scrub, trim and halve the carrots lengthways.
  2. 洗刷薯仔,削皮,然後切開一半,若太大件可再細分,然後用刀背稍微壓碎薯仔並放進大焗盤。Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
  3. 把蒜頭連皮分散至瓣塊,然後用刀背稍微壓碎蒜頭。摘下迷迭香,去除莖部,與蒜頭一起加入焗盤。Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
  4. 灑上油,海鹽和黑胡椒,然後把混合物平均攤在焗盤上。Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
  5. 用鹽,胡椒和油把雞塗滿,塞進整個檸檬及麝香草到雞身。Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs.
  6. 把雞放在焗盤的蔬菜上。Place the chicken in the tray, on top of the vegetables.
  7. 減低焗爐溫度至200°C/ 400°F/ gas 6,然後把雞烤45分鐘。Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes.
  8. 小心地把焗盤移出焗爐,用鉗子翻過蔬菜,並用湯匙把焗盤上的汁液淋在雞上。Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
  9. 把焗盤放回焗爐再烤30分鐘,直至把雞烤熟,可以用刀刺盡雞大腿,若汁液清澈,就代表雞已煮熟。若雞未熟,則再煮一會。
  10. Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
  11. 當雞已煮熟,把雞放在砧板上。可以再多煮蔬菜若5分鐘直至脆口。Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
  12. 用錫紙及茶巾包著雞,放在室溫若10至15分鐘。Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
  13. 上碟時用利刀切開雞,可加入沙律伴碟。Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.

Jamie的煮食提示 Jamie’s Top Tips

吃不完的雞肉撕碎後可以用來炒菜或拌入沙律或熬製雞湯。

The beauty of cooking the whole bird, is you’ll have leftovers for more meals later in the week – shred the meat into stir-fries or sandwiches or boil up the carcass for chicken soup.

食物資訊 Information

為甚麼要選擇走地雞呢?走地雞被定義為容許雞隻有某程度的在屋外活動的時間,把雞隻困在籠內有違動物的自然本性,例如令它們不能自己找食物和拍翼,容許雞隻在戶外活動亦有助泥土和生態的互動,放養的雞隻亦有更高的營養價值。

Why choose free-ranch chicken? Free-ranch chicken is defined as allowing chicken to have some access to the environment. Trapping chicken in the cage violates its natural survival, such as not allowing foraging and flapping wings. Free ranching also allows more interactions between the soil and the biosphere. Free-ranch chicken is also shown to be more nutritious.

United States Department of Agriculture

Special thanks for the Recipe Translation by Evelyn Chan

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