Den perfekte Roast Kylling

Denne lækre stege kylling opskrift er courtesy af Jonathan Waxman og kan findes i sin kokbog, “A Great American Cook.”

Kilde: Martha Stewart Show, januar vinter 2008

Serverer 4

Udbytte

ingredienser

1 hel (3 1 / 2- til 4-pund) kylling, fortrinsvis fritgående, majsfood eller naturligt opdrættet
Groft salt og friskmalet sort peber
1 til 2 spiseskefulde olivenolie, plus mere til kylling
Jonathan Waxmans Mos kartofler
Easy Sauteed Spinat

1.

Forvarm ovnen til 475 grader.
2.

Fjern krås og trim eventuelt overskydende fedt fra kylling. Skyl kyllingen godt og lad bløt i varmt vand i 20 minutter; pat tørre. Coat bunden af en tunge stegepande med 1 til 2 spsk olivenolie; sæt til side.
3.

Sæt kylling med salt og peber og gnid med olivenolie. Overfør kylling til forberedt stegepande. Stege, bast kylling og ryste bunden af stegepanden for at sikre, at kylling ikke klæber hvert 5. minut, indtil et øjeblikkeligt termometer indsat i den tykkeste del af låret registrerer 165 grader, ca. 45 minutter.
4.

Fjern kylling fra ovn og lad stå 10 minutter før udskæring og servering med kartofler og spinat.

Kale
27.04.2023 @ 06:56

This delicious roasted chicken recipe is courtesy of Jonathan Waxman and can be found in his cookbook, “A Great American Cook.” Source: Martha Stewart Show, winter January 2008. Serves 4. Ingredients: 1 whole (3 1/2- to 4-pound) chicken, preferably free-range, corn-fed or naturally raised. Coarse salt and freshly ground black pepper. 1 to 2 tablespoons olive oil, plus more for chicken. Jonathan Waxmans mashed potatoes. Easy sautéed spinach. Directions: 1. Preheat oven to 475 degrees. 2. Remove giblets and trim any excess fat from chicken. Rinse chicken well and let soak in warm water for 20 minutes; pat dry. Coat the bottom of a heavy roasting pan with 1 to 2 tablespoons olive oil; set aside. 3. Season chicken with salt and pepper and rub with olive oil. Transfer chicken to prepared roasting pan. Roast, basting chicken and shaking the bottom of the pan to ensure chicken doesnt stick every 5 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, about 45 minutes. 4. Remove chicken from oven and let stand 10 minutes before carving and serving with potatoes and spinach.