Perfekt Roast Kylling
Den næsten universelle appel af ristet kylling stammer fra sin kraft til at trøste. Den ideelle ristede kyllingrecept vil efterlade din kylling gyldenbrun og skinnende, øm og saftig. Kyllingens knit, da den stegter og den vidunderlige aroma, der parfymerer køkkenet, fremkalder en følelse af tilfredshed og opfyldelse.
Kilde: Martha Stewart Living, september 1997
portioner
ingredienser
Kørselsvejledning
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Holde øje:
Hvordan man laver en stege -
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Holde øje:
Sådan måles når kød er kogt -
Mario
26.04.2023 @ 20:41
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text into English:
The almost universal appeal of roasted chicken comes from its ability to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and shiny, tender and juicy. The chickens crackle as it roasts and the wonderful aroma that perfumes the kitchen evoke a sense of satisfaction and fulfillment. Source: Martha Stewart Living, September 1997 4 servings ingredients 1 half-pound roasting chicken 2 tablespoons unsalted butter Salt and freshly ground black pepper 2 medium onions, peeled and sliced crosswise 1/2 inch thick 2 lemons 3 large cloves garlic, peeled 4 sprigs fresh thyme 1 cup Homemade chicken stock or canned low-sodium chicken broth, skimmed of fat Directions 1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard plastic pop-up timer from chicken, if there is one. Remove giblets and excess fat from chicken cavity. Rinse chicken inside and out under cold running water. Pat chicken dry thoroughly with paper towels. Tuck wing tips under body. Sprinkle chickens cavity with salt and pepper and set aside. Watch: How to Roast a Chicken 2. In the center of a heavy roasting pan, place onion slices in two rows and stir. Place the palm of your hand on top of lemon and press down, rolling lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Next to a large knife, gently press on garlic clove to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on top of onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together. 3. Spread the softened butter over entire surface of chicken and sprinkle with salt and pepper. Place in oven and roast until skin is deep golden brown and crisp, and juices run clear when pierced, about 1 1/2 hours. When chicken appears done, insert an instant-read thermometer into breast, then thigh. Breast temperature should read 180 degrees and thigh 190 degrees. Watch: How to Tell When Meat Is Cooked 4. Remove chicken from oven and transfer to carving