月月Dē寳唲
元帅
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注册 2005-9-11
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家常烤鸡
准备好了，进烤箱前
欲火重生的鸡
配菜，steamed cabbage.
专业版
1 (5 to 6 pound) free-range chicken (including neck and giblets, for gravy)
1 tablespoon butter
1/2 lemon sliced
Stuffing, recipe follows
6 slices streaky smoked bacon
Salt and freshly ground pepper
2 tablespoons sunflower oil
1 medium onion peeled
Gravy:
Chicken neck and giblets
1 bay leaf
1 small onion
1 carrot, cut into pieces
8 peppercorns
2 tablespoons all-purpose flour
Splash white wine, if desired
Roast Potatoes, recipe follows
Serving suggestion: gravy, stuffing and roast potatoes
Position an oven rack in the middle of the oven and preheat to 425 degrees F.
To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast.
Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes.
While the Chicken is cooking, start the gravy:
To make stock, combine the giblets with a bay leaf and an onion in a saucepan. Cover with water and bring to a boil. Add carrot and peppercorns. When the chicken is cooked, transfer it to a plate and keep warm. Put the roasting tin on heat and drain off fat with a spoon. Add 2 tablespoons of flour to the juice. Keep stirring. When the juice is brown add the stock. Sieve the gravy to remove any lumps. Add a splash of white wine if desired.
Stuffing:
1-ounce butter
1 small onion finely chopped
1 tablespoon fresh sage finely chopped
1 small bunch parsley, leaves finely chopped
2 ounces fresh bread crumbs
1 egg, beaten
1/2 lemon, juiced
Lemon rind, grated
Salt and freshly ground black pepper
In a medium saucepan melt the butter and sweat the onions until translucent. Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl. Add onions and mix thoroughly.
Yield: 4 to 6 servings
Roast Potatoes:
12 potatoes, peeled
Flour, for coating
2 tablespoons sunflower oil, for roasting
Preheat oven to 425 degrees F.
Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes
简单版
6 to 7 pound chicken
1 large onion or lemon
2 cloves garlic, minced
Salt and pepper
Preheat oven to 425 degrees. Remove giblet bag from cavity. Rinse chicken and pat dry. Stuff the chicken cavity with peeled onion or split lemon. Rub skin with minced garlic, salt and pepper. Roast in oven for approximately 10 minutes per pound, until juices run clear. The temperature of chicken should reach approximately 160 degrees. Let chicken sit to allow juices to reabsorb. Carve and serve. Yield: 6 servings
EASY PAN GRAVY
Juice and oil of roasted chicken
1 cup canned chicken stock
Salt and pepper
Remove grease from the roasting pan using a large spoon, but leave brown bits and juices. On stove-top place pan over medium heat. Add chicken stock. Scrape up bits and bring to a simmer. Season and serve with carved chicken.
偶自己融合了两个版本，没有做gravy，但有stuffing，味道不错的说．
自己发挥加了蘑菇，和胡萝卜，味道非常不错．看起来好像粉难，其实粉简单．
特别推荐steam cabbage，非常清淡好吃，有蔬菜本身的甜味道．
做法更简单：
cabbage半个，切成四份，不要弄散．
炒锅（或任何平底有盖的锅）放少许水，大概一杯的样子，煮开．
水里加几个干虾米，一小撮盐．把cabbage呈原状放锅中间，盖盖．
５－１０分钟就好啦！！！绿绿的，甜甜的，最重要的是．．．一点油都没有．
我想同样的方式可以做很多别的菜吧，菜花啊，大白菜啊都可以欧！
嫌味道太淡的筒子可以自己发挥用剩下的水调个味道，勾个芡盖在上面，应该也可以．
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