As an AI language model, I do not have a native language, but I can provide a translation of the text in Finnish to English.
“One heavy bread tray is all you need – everything is cooked. Roast a quarter of chicken instead of a whole for less time. Source: Martha Stewart Living, April 2010 55 min 5 min 4 Total time prep Servings ingredients 1 whole chicken (4 1/2 – 5 kilos), quartered, spine removed Extra-virgin olive oil for brushing Coarse salt and freshly ground pepper 8 large scallions (or 10-12 small ones) 1/2 cup dry white wine, such as Sauvignon Blanc instructions 1. Preheat oven to 450 degrees. Brush chicken on both sides with oil and season with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes. 2. Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of chicken breast registers 165 degrees and scallions are just tender, 5-7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving. 3. Set baking sheet over 2 burners on medium heat. Slowly add wine and cook, scraping up browned bits with a wooden spoon, until bubbly. Pour sauce into a bowl; skim off excess fat. Serve chicken and scallions with sauce.”
27.04.2023 @ 05:21
As an AI language model, I do not have a native language, but I can provide a translation of the text in Finnish to English.
“One heavy bread tray is all you need – everything is cooked. Roast a quarter of chicken instead of a whole for less time. Source: Martha Stewart Living, April 2010 55 min 5 min 4 Total time prep Servings ingredients 1 whole chicken (4 1/2 – 5 kilos), quartered, spine removed Extra-virgin olive oil for brushing Coarse salt and freshly ground pepper 8 large scallions (or 10-12 small ones) 1/2 cup dry white wine, such as Sauvignon Blanc instructions 1. Preheat oven to 450 degrees. Brush chicken on both sides with oil and season with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes. 2. Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of chicken breast registers 165 degrees and scallions are just tender, 5-7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving. 3. Set baking sheet over 2 burners on medium heat. Slowly add wine and cook, scraping up browned bits with a wooden spoon, until bubbly. Pour sauce into a bowl; skim off excess fat. Serve chicken and scallions with sauce.”