Citrus Roast Chicken

Citrus Roast Chicken

By Sandra Djohan | June 16, 2015

How to cook the perfect roast chicken?

Best roast chicken I have ever eaten and have some similarities.

a). The first chicken is marinated in salt solution, so juicy, flavorful, and

b.) The grilled chicken at high temperatures, which produces a very crisp skin.

Basic brine consisting of salt (1 cup) and water (1 gallon). From there, you can add whatever flavoring you like. I add a little sugar (I like it can help the chicken skin that tanned) and other herbs and spices depending on what else is needed by chickens.

I’ve simplified the steps here, and eat chicken at Bouchon in Las Vegas, I can say that this is very good home cooking for the restaurant version.

Posted in American, Dinner, Lunch, Mains, Sandra's Recipe

INGREDIENTS

My Favorite chicken with freshly squeezed orange juice:
  • 2 limes
  • 1 lemon
  • 1 orange
  • 1 cup kosher salt
  • 1/4 cup granulated sugar
  • 10 fresh cilantro (leaves), roughly chopped
  • Half a clove of garlic, peeled and crushed
  • 1 tablespoon black peppercorns, crushed
  • 1 gallon of water

Squeeze the lemon juice and freshly squeezed orange juice was put into a pan. Cut the oranges in half and squeeze the juice into the pot. Stir in remaining ingredients. Then bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat and let cool at room temperature and then chill cold salt water in the refrigerator. Do this one or two days in advance when you plan to roast a chicken.

;

Ingredients: 1 (3 to 3-1 / 2 pound) whole chicken 1 orange recipe (above) Salt and pepper 1 teaspoon canola oil 2 tablespoons thyme leaves

INSTRUCTIONS

  • Rinse chicken with cold water and pat dry. Place the chicken in orange cold water, cover and place in refrigerator for 8 to 12 hours.

  • Set aside the chicken from the brine, rinse with cold water and pat dry. Slip down chicken wings (do not worry too much if they do not stay tucked - please try). Tie the front legs together loosely with kitchen thread. Apply salt and pepper on the outside of the chicken.
  • Preheat oven to 475º F, while chicken has cooled earlier dibalur dilemari ice. When the oven is really hot, about 20 minutes later, add the oil to the skillet large enough to fit the chicken and give room to spare, and cook at high temperatures. Circling around to distribute the chicken in the oil while frying pan becomes very hot, about 3 minutes.
  • Place the bound chicken, breast-side up, in pan (a hot pan will prevent sticking chicken in the pan) and place it into the oven. Bake for 40-45 minutes (chicken will become very brown, then noticed the loose parts with foil if you think it's too brown).
  • Remove from oven and check the temperature of meat with a thermometer in the thickest part of the thigh, making sure not to touch the bone. The temperature should be 155º - 160º F when finished in the oven, if it is still below the return chicken to enter the oven. Check the temperature every 5 minutes. When the temperature of the chicken is 155º - 160º F, remove from oven. Letakkanseperti initially, until chicken is cooked.
  • Add thyme to the pan and then pour the chicken with water droplets thyme leaves last for one minute. Remove the chicken dam dam placed ditalenan let stand for 15 minutes before serving.

Other Recipes