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

蒜香雞柳 Crunchy Garlic Chicken

Serves: 4

材料 INGREDIENTS
去皮雞柳2塊 (約230克一塊) 2 skinless chicken breast fillets (about 230g each)
蒜 3 瓣 3 cloves of garlic
檸檬 2 個 2 lemons
低脂奶油餅 15塊 15 low-fat cream crackers
橄欖油或菜油 2 湯匙 2 tablespoons olive or vegetable oil
闊葉香茜 8小枝 8 sprigs of fresh flat-leaf parsley
海鹽及即磨黑胡椒 Sea salt and freshly ground black pepper
麵粉 32克 32g plain flour
大庄雞蛋1隻;另加一份蛋白 1 large egg plus one egg white
檸檬片, 備用 Lemon wedges, for serving

做法METHOD

1.  先將每條雞柳分成兩等份, 用保鮮膜蓋上再用平底鑊輕拍幾下至全部厚度相約。
Cut each chicken breast into 2 equal pieces. Put a square of cling film over each one and bash a few times with the bottom of a pan until they are more or less the same thickness.

2.製作炸粉:蒜頭去皮, 檸檬刨皮。將奶油餅﹑油﹑蒜頭﹑香茜﹑檸檬皮﹑鹽和胡椒一起放入攪拌器內, 打至極幼細後倒在碟上。
Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Whiz until the mixture is very fine, then pour these crumbs onto a plate.

3. 將麵粉撒在另一隻碟上,雞蛋到打小碗內, 並加蛋白, 打勻。 將雞柳的兩面粘上麵粉至完全覆蓋, 然後粘上蛋漿, 最後是放入(2)內. 如果想雞柳完全粘著炸粉, 可以將炸粉往肉上面推至覆蓋著.
Sprinkle the flour onto a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.

4. 將焗爐調至最高溫度(攝氏240度/華氏475度), 雞柳放在烤盤上, 烤焗10分鐘, 然後翻動雞柳再烤焗5分鐘或至雞柳全熟, 帶脆及金黃色(最厚的部份不要有粉紅汁液流出)。可以切一小片查看一下。
Preheat your oven to its highest temperature (240°C/475°F). Place your chicken on a nonstick baking tray. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.

5. 可以整塊或切成小條, 疊好在碟上, 簡單地襯以一片檸檬,食用時隨意在雞柳上加上檸檬汁。
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with lemon wedges for squeezing over the top.

More about this recipe: http://foodrevolutionday.com/recipe/35/Crunchy-Garlic-Chicken.html

* Special thanks to ‘Porter 阿四 ‘  who translated this recipe into Chinese. 

烤雞肉伴暖四季豆沙津 Barbecued chicken with warm green bean salad

材料 INGREDIENTS
2支新鮮迷迭香,摘葉 2 sprigs of fresh rosemary, leaves picked
海鹽&鮮磨黑胡椒 Sea salt and freshly ground black pepper
2湯匙特級初榨橄欖油 2 tablespoons extra virgin olive oil
1個檸檬,磨皮及搾汁 Zest and juice of 1 lemon
4件雞胸肉,最好是走地雞,去皮 4 chicken breasts, preferably higher welfare, skin removed
一湯匙原粒芥茉 1 teaspoon wholegrain mustard
橄欖油 Olive oil
24粒連枝車厘茄 24 cherry tomatoes on the vine
400克四季豆,去頭尾 400g green beans, topped with the curly end still on

製作方法 METHOD

1.先預熱焗爐100 ºC 。迷迭香同鹽放入研磨缽一起搗碎,然後與橄欖油、一半分量的檸檬汁及檸檬皮拌勻。
Preheat the oven to 100ºC. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest.

2. 將雞肉放在砧板上,從中間片開至八成 (不要切斷呀),好像翻書本般翻開、攤平。四件雞肉都是這樣子。
Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three.

3.撤上迷迭香於雞肉上,每面醃約數分鐘。弄醬汁啦! 芥茉、檸檬汁及兩倍檸檬汁分量的橄欖油攪拌。先焗車厘茄,將 車厘茄放在焗盤上,調味,焗20分鐘。
Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes.

4.燒一大鍋加了鹽的水,水滾後,放四季豆煮5分鐘。瀝乾後,同焗好的車厘茄加入芥末醬內。
Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.

5.燒熱煎鍋或燒烤爐。雞胸肉每面大約煎2分半鐘。當熟後,同仍然暖的車厘茄及四季豆擺盤,便可上枱了。
Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes.

小貼士: 如果可以的話,把雞肉醃長一點時間,會更好食哦!
Tips: The longer you leave the chicken in the marinade, the better it’ll taste!

More about this recipe:http://www.jamieoliver.com/recipes/chicken-recipes/barbecued-chicken-with-warm-green-bean-s

* Special thanks to Karina who translated this recipe into Chinese.