A juicy, crispy fried or grill chicken with vegetables is a recipe that every housewife (or house man) can master. Whether for a special occasion or forDinner during the week- A well -browned whole chicken becomes a real eye -catcher on the table. However, it often happens that the chicken does not get a good crust and the meat becomes dry and even tough. Does that seem familiar to you? If so, then you landed properly! With our tips, your roast chicken is always juicy, crispy and incredibly delicious!
Whole chicken recipes: Brath chicken in the pipe
The preparation of an entire chicken is the cheapest - and often the simplest - way to prepare poultry. Since bones help develop a great taste, you also get a better tasting meal than if you would eat chicken breast or thighs without bones. Whether in the oven oron the grill- A whole chicken for dinner is also a tried and tested classic.
5 tips on how a whole chicken is always juicy
You always want onejuicy roast chickenPrepare that everyone is amazed at the table? We uncover the secrets that are behind a perfectly fried chicken. Here are the best tips for a juicy, tender and well -seasoned chicken from the oven.
The most important thing shortly:
- What is the best temperature? 220 ° Celsius (200 ° C circulating air).
- Fry the whole chicken covered or uncovered? In principle, uncovered - unless it starts to become brown, then cover with aluminum foil.
- How long does the roast chicken take? A 2-kilo chicken takes between 1 hour 15 minutes and 1 hour 30 minutes cooking time plus rest time.
1. Season generously
The taste lies in the spices. This applies in full to all roast chicken recipes. So that your entire chicken becomes delicious, you should season it generously with kosher salt and freshly ground black pepper. If you only have a dining salt at hand, use a little less because processed salt contains more iodine and an overdose can lead to a slightly bitter or metallic taste.
You also do not have to limit yourself to the spice bases. Remember to try different herbs and spices to create tasteful variations that give your chicken a unique taste. Spices that go well with the roast chicken are, for example:
- Chopped fresh or dried oregano, thyme, rosemary, parsley and tarragon
- Smoked peppers
- Truffle salt
- Coriander
- Masala salt
- cumin
2. Add fat and go under the skin
To give your roast chicken a crispy skin that is juicy on the inside, you are giving the chicken with onehomemade herbal butterOr olive oil. Both work equally well and give their chicken a perfectly tanned skin with crispy crust.
Whenever you prepare a whole chicken, the skin becomes either too hard or somehow tough? This can also happen with generous grease. Fortunately, we have a little trick for you.
Before grease the chicken, carefully separate the skin from the meat of the breasts and legs. Be careful not to tear you down. The best way to do this is with your fingers. When you're done, apply an additional layer of your butter or oil-spice mixture between meat and skin. In this way, not only the skin becomes crispier, but also the meat underneath.
3. Play with vegetables
Vegetables play a double role in this recipe for roast chicken. Fill your chicken with you firstaromatic vegetablesAnd fresh herbs to get a beautiful taste that penetrates every juicy bite of the chicken meat. Of course, you can prepare the roast chicken without vegetables, but there is a risk that the meat will become dry and not as tasty.
Suitable vegetables and herbs are:
- lemon
- Onion
- Garlic
- Saddlery
- Carrot
- Beet
- Herbs such as fresh rosemary, estragon, parsley, thyme
Then create a natural frying surface on the bottom of the frying pan. Distributed vegetables not only prevents the skin on the bottom of the roaster, but also gives the chicken taste. They also create an amazing basis for a delicious sauce. Use a variety of vegetables of the season to match the taste of different flavors all year round.
Simply quarter the vegetables or cut them into large pieces, and you don't even have to pull off the shells. If you want, you can pour 1 cup of water, chicken broth or wine onto the bottom of the pan.
4. The best oven temperature
You want to fry the chicken and not bake. Therefore, a high temperature ensures crispy skin that is juicy on the inside. Fry your chicken at 220 ° Celsius (200 ° C circulating air) and occasionally water it with the fat or sauce in the roasting roaster.
Tip: Take your chicken out of the fridge 30 minutes before cooking to ensure an even cooking time.
5. So you can see when the roasting chicken is cooked
The problem, if you fry a whole chicken, usually is that you cannot see when the meat is cooked. Plan a cooking time of 30 to 35 minutes per kilo and then add 15 minutes plus rest time. For a 2-kilo chicken there are 75-90 minutes.
There are three ways to determine whether a chicken is cooked:
- Use a meat thermometer between the chest and thigh meat by avoiding the bone. The temperature of the chicken should be around 70 ° Celsius. Wait for 10 to 15 minutes after pulling the chicken out of the oven so that the juices seal in the meat. The chicken will continue to cook during the rest period, with the temperature increasing to the recommended value of 75 ° Celsius.
- Check whether the juices are clear and without blood or color strips. You can usually see this when you pull the thermometer out of the meat and run the juices out.
- Watch the chicken leg. If he is loose and flexible, the chicken is probably cooked.
Small tips and tricks for crispy chicken skin:
- Brush the skin with salt water 10 minutes before cooking time
- Switch on the grill for a few minutes until the skin becomes crispy
- Brush the skin 1/4 hour before the end of the baking time with canned milk
- Brush the roast chicken in between with a little light beer
- Prepare in the Roman pot (recipe below)
Brath chicken from the Roman pot - crispy on the outside, juicy on the inside
To prepare a whole chicken in the tube, you also need a suitable container. In principle, almost every baking sheet with a deep edge would work, but the chicken is always crispy in the Roman pot.
Ingredients:
1 whole chicken (approx. 2 kg), at room temperature
Kosher salt and freshly ground pepper
2 carrots cut in lengths
1 onion, quartered
1 clove of garlic, halved
2 lemons, quartered
4 tablespoons of herb butter, soft
300 ml white wine (optional)
1 BUND fresh thyme branches
Preparation:
Place the Roman pot in a water bath and soak for about 10 minutes. Do not preheat the pipe. Wash the chicken inside and outside and pat dry. Carefully remove the skin from the meat with your fingers. Season the chicken inside and outside generously with kosher salt and pepper. Carefully grate half of the herb butter onto the chicken breast (under the skin) and spread the other half over the outside of the chicken. Fill the chicken with 1/2 clove of garlic, 1/2 onion, a few carrots, 1/2 lemon and the thyme branches. Tie the legs together with cooking thread and put the wings under the poultry. Put the filled chicken up with the chest up into the Roman pot, place the rest of the vegetables around it and pour in the white wine. Put on the lid of the Roman pot and put it in the cold oven. Set the temperature to 220 ° C. After 60-70 minutes, remove the lid so that the chicken gets a nice crust. Let it rest for at least 10 minutes before cutting.
The next time you light the grill, forget the meatballs in favor of a new grill challenge: a whole grilled chicken. We reveal the best options for a whole chicken from the grill and aDelicious grill chickenRecipe.
How can you grill a whole chicken?
It is actually not too difficult to prepare a whole chicken on the grill. Yes, the chest, the thigh and the club often require different cooking times, but the trick is to use indirect heat so that the poultry cooks evenly. Here are some of the most popular ways to prepare your chicken on an open flame.
- The classic variant: the grill is transformed into an oven for indirect grilling. The heat zones ensure that the chicken cooks slowly and evenly. For this, the grill should definitely have a lid.
- The butterfly cut: The so-called butterfly cut offers another way to grill the chicken completely and crispy. The whole chicken is placed on the chest and you cut out the spine with poultry scissors. Then the chicken is turned and pressed flat and off to the grill.
- The poultry holder: A whole chicken can be grilled vertically on a chicken roaster or poultry holder. Some poultry holders have a liquid container that can be filled with seasoned water, beer or wine. In this way, the meat is also seasoned from the inside and as a result you get a juicy grill chicken. You can turn an alternative poultry holder out of a beer can or a glass yourself.
- The rotary skewer: If you have a shooting spit for your grill, you can make a grill chicken like the car yourself. Simply put the chicken on the rotary skewer and fix the wings and clubs on the body of the chicken with a little kitchen thread so that they do not burn.
Recipe for entire grill chicken
Ingredients:
1 whole chicken (1.5 kg)
2 tablespoons of vegetable oil
3 tablespoons of spice mix of choice (e.g. from salt, pepper, oregano, garlic and paprika)
Preparation:
Preheat the grill over medium heat. Wash the chicken and pat dry. Mix the oil and spices in a small bowl. Rub the whole chicken and the cavity with the oil and seasoning mix. Put the chicken upright on a vertical poultry holder (legs down). Switch off a grill burner and put the chicken there. Close the grill lid and reduce the heat of the remaining burners if necessary to maintain a constant temperature of around 180-190 ° C. Grill for about 75 minutes or until the meat is cooked (thermometer specification 70 ° C). Carefully remove the grill chicken from the grill and let it rest for 15 minutes before serving.
