Hello everyone, I’m Xiao Gao, today we’re going to make roast chicken.
There are some tricks, I'll explain.
This it is a 1.6 kg chicken.
Turn the back up.
Remove the middle bone.
Cut the cartilage,
The chicken is flat now.
which helps chicken heat up evenly, and reduces the cooking time.
I clean the chicken with a paper towel.
Remove the fat.
Prepare the spices.
Fennel, coriander seeds, cumin , then Sichuan peppercorns and salt.
Take a spoonful after spices are crushed.
Add garlic, green onions, chili peppers.
Mashed again, then, put soy sauce.
Both dry and wet marinades are ready.
Put the wet marinade onto the chicken.
Wear gloves to protect your hands from chili.
Spread the marinade everywhere except skin part.
Marination is important for roast chicken.
Even with very simple spices.
Without marination,
chicken will be tasteless and dry.
Specially chicken breast will be very dry.
Spread the spices under the breast skin as well.
Dry the skin with paper towel.
Spread the dry marinade.
There are two types of marination.
One is wet.
e.g. the whole chicken soaked in brine.
The other is dry marination. e.g. rub salt on chicken,.
If you want to achieve a crisper skin, you may want to avoid wet marination,
use dry spices instead. The purpose is to further dry the skin.
Tuck the wingtips underneath.
Chicken is ready. Not to cover it up.
Directly into the refrigerator to marinate overnight.
Which also make the chicken skin drier.
The next day, chicken skin looks good.
Prepare the vegetables.
These vegetables go very well with the chicken.
No need to peel the squash. Cut it into thick slices.
Peel the carrots, and cut in the middle.
Halve the potato, then cut into wedges.
Sweet potato, cut in the middle, then cut into long strips.
Use a large baking pan.
pour the olive oil.
Flip the vegetables with your hands to coat the oil on the vegetables.
loosely arrange the vegetables in the middle.
Put on the chicken.
Don't forget the garlic.
Vegetable burnt easily, since the baking time is long.
Use double baking pans to prevent vegetables from burning.
Preheated oven, 425 degrees Fahrenheit or 220 degrees bake for 40 minutes first.
A small bowl, spoonful of soy sauce, a little honey.
After 40 minutes, the chicken skin is crispy already.
Brush on soy sauce honey to color.
Into the oven, and bake it for an additional 10-15 minutes.
During the last 5 minutes, pay close attention to the chicken.
Color too quickly, cover it with aluminum foil.
However if color too slowly, you can turn on the broiler to help.
When chicken thigh reaches 160 degrees Fahrenheit, or 71 degrees Celsius, roast chicken is done.
Cove it with foil, waif for 15 minutes before cutting.
We can further roast the vegetables.
Sprinkle with cumin, chili powder and salt.
Turn on the broiler for 5 minutes.
Broiler is very hot, be careful not to burn your vegetables.
Slightly charred vegetables are very tasty.
Use a big plate.
Some vegetables first.
And then put on the chicken.
then fill the gap with more vegetables.
Roast garlic on the top.
Now it feels like a holiday.
Pour hot water on baking pan. heat it up.
Add starch water.
Until you get the desired thickness.
Add dark soy sauce if needed.
a pinch of salt at the end.
Run through a sieve.
The gravy is ready.
Let's take a look at the chicken leg first.
After the back bones is removed, chicken leg is only connected with the skin to the body, very easy to cut.
You can see how much juice come out.
The meat is very tender and juicy.
Cut another piece.
Still tender and juicy.
Now look at the chicken breast meat.
Chicken breast is one big muscle,
and has very little fat.
It is hard to change it, but we can use marination to flavour it,
to make it taste less dry.
Look at the skin.
Crispy with a hint of sweetness from honey.
roast vegetables, potatoes, carrots are very familiar.
We all know the taste.
It is the sweet potato, that is soft and sweet.
and cooked pumpkin will surprise you.
They are all very delicious
I wish you all a happy holiday! I'm Xiao Gao, see you in the next episode.