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Sunday, April 8, 2012

Roasted Herb Chicken


In Indonesian & English

Bahan
-  1 Ayam utuh (1,5-2 kg), 0,5 Lemon     Saus:
-  1 Seledri-ptg2, 1 st Thyme, Garam          -  100 ml Air panggangan, 12 Lada htm
-  1 Bombay mrh-ptg 4, Olive oil, Lada        -  375 ml Kaldu ayam/susu, ½ st Garam
-  3 sm Peterseli cincang, 2 st Rosemary      -  2 sm Mentega, 3 sm Terigu, ½ st Lada
-  4 Bawang merah-cincang, 4 sm Mentega   -  1 btg Seledri-ptg jadi 4, 1 st Mixed Herbs
-  1 Baw.pth-hlskan, 1 st Bawang pth bbk

Cara membuat
-   Lumuri bagian luar, di bwh kulit & dlm lubang ayam dng air lemon, rosemary, baw.pth bbk, lada, garam. Diamkan 15 mnt. Mskkan baw.pth hls, bombay, seledri, thyme & peterseli ke dlm lubang. Ikat kaki2nya utk mempertahankan bentuk yg baik.
-   Panaskan oven 220° C. Letakkan ayam dng posisi dada menghadap ke bwh, pd rak panggang yg ditaruh di atas sebuah loyang (tempatkan loyang di bwh rak panggang). Tuang 400 ml air & mskkan baw.merah cincang ke dlm loyang tsb. Panggang ayam 30 mnt. Balikkan posisi ayam (dada menghadap ke atas), lumuri dng olive oil. Kurangi panas oven ke 150°C & panggang ayam 1½ jam, siram ayam tiap 20 mnt dng air dari loyang & ulasi mentega cair. Balik lagi posisi ayam, panggang 10 mnt. Bungkus dng kertas aluminium, biarkan 15 mnt sebelum disajikan
-   Saus: Lelehkan mentega di pan. Biarkan sampai pnsnya berada pd suhu ruang. Mskkan terigu, aduk. Tuangi kaldu & air yg berasal dari loyang panggang sambil diaduk. Beri mixed herbs, lada hitam, seledri, garam & lada. Aduk hingga saus mengental.

Ingredients
-  1 Whole Chicken (1,5-2 kg), ½ Lemon     Gravy:
-  1 Celery-cut, 2 tsp Rosemary, Salt       -  100 ml Drippings from roasting, ½ tsp Salt
-  1 Red Onion-quartered, 1 tsp Thyme   -  2 tbsp Butter, 375 ml Chicken broth/Milk
-  3 tbsp chopped Parsley, 4 tbsp Butter -  12 Black Peppercorns, 1 tsp Mixed Herbs
-  4 Shallots-chopped, Pepper, Olive oil    -  1 Celery-cut into 4, ½ tsp Pepper, 3 tbsp Flour
-  1 clove Garlic-grind, 1 tsp Garlic pwd

Directions
-   Rub the chicken (incl. inside of the cavity & under the skin) with lemon juice, rosemary, garlic pwd, salt, pepper. Let it stand for 15 min. Fill up quartered onion, ground garlic, celery chunks, thyme & parsley into the chicken cavity. Tie legs together loosely to hold shape.
-   Preheat oven to 220° C. Place the chicken, breast side down, on a rack in a roasting tin/baking dish (place the dish under the rack). Pour 400 ml water & put chopped shallots into the tin/dish. Roast chicken for 30 min. Turn the chicken over (breast is facing up), smear chicken with olive oil. Reduce oven temp. to 150°C & roast chicken for 1½ hours, basting every 20 min with drippings & melted butter. Turn the chicken over, roast for 10 min. Remove from heat, cover with aluminum foil & allow to rest for 15 min before serving.
-   Gravy: Melt the butter in a saucepan. Wait until it reach room temperature; add the flour & mix until fully blended. Stir in the broth/milk &d drippings from roasting. Add in mix herbs, black pepper, celery, salt & pepper. Stir until the mixture thickens.

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