Die uralte Kombination von Hühnchen und Zitrusfrüchten erhält ein köstliches Update. Orange Wedges stehen dort, wo oft Zitrone erscheint und rote Zwiebeln sorgen für ein pikantes Gleichgewicht. Scheiben von jedem Koch innerhalb des Huhns und neben ihm. Das Fleisch wird feucht gehalten und die Haut knusprig, dank ein paar Esslöffel Orangen-Knoblauch-Butter, die dazwischen gerieben werden.
This text is in German. It talks about a delicious update to the classic combination of chicken and citrus fruits. Orange wedges are used instead of lemon, and red onions provide a spicy balance. The chicken is kept moist and the skin crispy thanks to a few tablespoons of orange-garlic butter rubbed in between. The recipe is from Martha Stewart Living, January 2011. It takes 1 hour and 25 minutes to make, with 15 minutes of preparation time, and serves 6. The ingredients include garlic, coarse salt, unsalted butter, navel oranges, fresh thyme, a whole chicken, and red onions. The directions involve preheating the oven to 450 degrees, mixing the garlic paste, butter, orange zest, and thyme, rubbing the mixture under the chicken skin, filling the cavity with orange wedges, onion wedges, and thyme, roasting the chicken with the remaining orange and onion wedges, and letting it rest before serving.
27.04.2023 @ 08:44
This text is in German. It talks about a delicious update to the classic combination of chicken and citrus fruits. Orange wedges are used instead of lemon, and red onions provide a spicy balance. The chicken is kept moist and the skin crispy thanks to a few tablespoons of orange-garlic butter rubbed in between. The recipe is from Martha Stewart Living, January 2011. It takes 1 hour and 25 minutes to make, with 15 minutes of preparation time, and serves 6. The ingredients include garlic, coarse salt, unsalted butter, navel oranges, fresh thyme, a whole chicken, and red onions. The directions involve preheating the oven to 450 degrees, mixing the garlic paste, butter, orange zest, and thyme, rubbing the mixture under the chicken skin, filling the cavity with orange wedges, onion wedges, and thyme, roasting the chicken with the remaining orange and onion wedges, and letting it rest before serving.