The roasted whole chicken served in the restaurant needs to be visually delicious, and how to roast it beautifully is also very important. Therefore, long needles and cotton threads specially used for cooking are used to carefully shape it, and the labor hours are naturally not a problem. If it's made at home, it doesn't take so much work, as long as it's good to bake.
Roast chicken in a pan, which is convenient and simple to shape, and fry in a pan, the legs will be slightly separated and deformed; even if the appearance looks wild, it does not affect the deliciousness , recommends this effortless approach at home.
1 chicken from 800g to 1kg (visceral hollowed out and water removed), 1 tablespoon of olive oil, appropriate amount of salt
1. Place the whole chicken with its back down, take 60 cm of cotton thread, and hang it evenly under the feet. 2. Pull the wires cross-tight.
3. Tie both feet firmly after pulling tight. 4. While pulling the thread, pass it between the legs and the chest.
5. Flip over and cross the line on the chicken wing. The end of the thread is drilled into the resulting loop and is wound twice on each side. Pull the ends taut so that the meat is close together. 6. Tie the ball knot at the end and cut off the excess thread.
When adjusting the shape of the whole chicken with cotton thread, the final tightening and knotting method is very important. Since there are no pins or threads, the meat tends to loosen, so when you place your feet close together, or when you adjust the shape while pulling the threadBe really hard. In the final step of knotting with cotton thread, please pull the thread tightly, it feels like the thread is about to sink into the meat, and tie two knots to fix it.
7. Gently insert the clip through the opening of the chicken butt, and pour the whole chicken with boiling water. Once cool, place the chicken in the refrigerator to let it rest overnight. After adjusting the shape, start cooking the next day! 8. Moderately preheat a frying pan over a strong medium heat, pour in olive oil, and fry the chicken thighs and the whole chicken for about 2 minutes.
9. After frying all the meat, turn to low heat and fry the whole chicken for about 2 minutes and 30 seconds. After starting to make a "crackling" sound, maintain this state and fry for another 2 minutes. 10. Fry the chicken for 3 minutes and 30 seconds while flipping the whole chicken. This step will start to fry the caramel color.
11. Continue to fry for about 10 minutes. If there is a popping sound and water comes out, continue frying the meat while pouring the outflowing gravy. 12. If the sound becomes louder, turn down the heat and continue pouring for about 10 minutes until the color of the grease becomes darker, and then continue pouring for about 10 minutes. 13. After frying, put it in a warm place near the gas stove and let it sit for about 5 minutes. To plate, sprinkle salt over the whole chicken.
The meat quality and tendon distribution of chicken thigh and chicken breast are completely different. Chicken thigh has many tendons and is not easy to fry; Therefore, when frying, it is necessary to keep turning the whole chicken so that it can be evenlyheating.
◎ This article is excerpted from / "The Science of Meat Cooking [Super Graphic]" ◎ Image source / provided by Taiwan Guangsha Audio Book Co., Ltd.
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