Had been trying different roast chicken recipes, and finally completed a recipe of my own. This is definitely a party pleaser and have never failed my guests. It was such a pity I stuffed this recipe in a pile of hand-drafts for a few years and I just can't find it.
There are always food safety issues with chickens, I only buy chickens free from additional hormone and antibiotics. If there is only the two of us, I usually go for imported frozen free range organic birds, while if we have guests, I will go for local fresh birds. Be sure there is no internal organs left in the body cavity, because you will need extra time for cooking the meat above while the other parts will be over-cooked.
Always bake your chicken with some vegetables to absorb the beautiful flavors dripping off from the chicken and to keep the chicken moist while baking. Choices of vegetables include: aubergines, carrots, fennel bulbs, garlic, mushrooms, new potatoes, onion, pumpkin, sweet potatoes. I will not recommend to bake green vegetables such as broccoli or asparagus with the chicken as they will be over-cooked.
Ingredients (Serves 2-3)
- Chicken, half. I chose a chilled local chicken which is free of additional hormone and antibiotics.
- Hokkaido pumpkin, a quarter, cut into large chunks with skin on
- Japanese onion, 1 medium, cut into wedges
- Fresh rosemary, 1 sprig
- Extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- Dry white wine or sake, 1/4 cup or more
材料 (2-3人分量）
- 雞半隻*
- 北海道南瓜，1/4 個，切塊
- 日本洋蔥，中，1個，切角
- 新鮮迷迭香，1支
- 橄欖油
- 海鹽和黑胡椒
- 白酒或清酒，1/4杯或更多
*處理全雞的部驟連結：「如何預備一隻烤雞」
Marinate
- Sea salt, 1 teaspoon
- Zest of 1/2 lemon
- Fresh rosemary, 2 sprigs, finely chopped
- Fresh thyme, small bunch
- Black pepper, freshly ground, 1 teaspoon
- Extra virgin olive oil, 3 tablespoons
- Paprika, 1 teaspoon
- Crushed chili, 1/2 tablespoon
- Pancetta, several very thin pieces, chopped*
- Garlic, 2 cloves, minced
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| From top left: Extra virgin olive oil, minced garlic, lemon, crushed chili, paprika, sea salt, freshly ground black pepper, chorizo, thyme and rosemary. |
醃料
- 海鹽，1茶匙
- 檸檬皮茸，半個
- 新鮮迷迭香，兩支，切碎
- 新鮮百里香，一小撮
- 鮮磨黑胡椒，1茶匙
- 橄欖油，適量
- 紅椒粉，1 茶匙
- 指天椒碎，1/2 茶匙
- 薄切意大利煙肉*，數片，切碎
- 大蒜，兩粒，切碎
* 家中剛沒有意大利煙肉，用西班牙風乾腸代替，但要減海鹽和指天椒碎。
- Remove any internal organs and flab near the end of the chicken. Chop the feet and neck off, reserve for other purposes.
- Combine all ingredients in the marinate to form a paste.
- Release the skin from the flesh with your fingers, do not tear the skin. Rub the paste into the cavity, on the skin and stuff inside the pockets underneath the skin. Cover the chicken with wrap. Allow to sit aside for 30 minutes at room temperature or overnight in the fridge.
- Meanwhile, prepare the vegetables. Put the vegetables in a baking pan. Lightly toss with extra virgin olive oil, salt and black pepper. Sprinkle rosemary leaves on top. Pour some white wine or sake into the pan until just cover the bottom. Transfer the chicken onto the vegetables with skin side up.
- Set the rack on the lower rack. Preheat the oven to 200℃. (Select Super-heated Steam mode if using Toshiba Super-heated Steam Oven)
- Bake for 30-40 minutes or when the chicken cooked through.
- Serve while hot with green salad or blanched green vegetables.
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| 選擇烤盤切記要大小適中。 |
做法
- 清除雞腔內所有內臟和肥膏。剪去雞腳和頸作其他用途。
- 把醃料所有材料拌勻至膏狀。
- 用手指輕輕把雞皮與肉分離，小心不要把皮撕破。把醃料抹勻在雞腔、雞皮和塞入皮肉之間的空隙。用保鮮袋把雞包好，室溫醃 30分鐘或放入冰箱醃過夜。
- 把切好的蔬菜放在烤盤上，輕拋裹上橄欖油、海鹽和黑胡椒，撒上迷迭香葉。把白酒或清酒入至剛覆蓋烤盤底。把雞放上，雞皮朝上。
- 把焗爐跟機烤盤放入下層，把焗爐預熱至攝氏200度。如果用東芝水波爐，選過熱水蒸氣烤焗。
- 放入焗爐烤 30-40 分鐘或至全熟。
- 趁熱配上蔬菜沙律或灼蔬菜。
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| Grilled aubergines on the side |
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