Perfect chicken with stuffing
27. March 2013
Still, I decided to add a recipe for a stuffed chicken before Easter. Although I normally avoid common recipes, especially because I feel like everyone knows and there is nothing to add but I still have a few important points in my head that can basically move this common meal forward, and I therefore feel that I have something worthwhile to pass on.
It's a bit of perfect stuffing, perfect baking and techniques to cook this common bird, even on the whole grill. Because I belong to those who prefer to purchase high quality but expensive poultry once in a long period, I really care about it.
These little big snacks are rooted in our family traditions, cooking courses, and the information I'm working on thanks to this blog. But I urge you dear ones, if you have some more tips and tricks, write them down in the comments below, they will certainly not only benefit me. Thanks and beautiful Easter!
Postup
1.
Wash the chicken, dry and lightly peeled and peeled from the inside as well as from the outside. You can also lightly spice up other spices that you like (I use new spice).
2.
Bake the bread on the cubes and, if you want to improve the taste of the stuffing, season it in butter as if you were preparing the croutons in the soup. This is a great treat I learned from the restaurant chef La Veranda, Radka David. Put the chopped pastry into a large bowl along with almonds, lemon peel (which is irreplaceable :-)), a big handful of "something green", pepper and possibly nutmeg.
3.
Mix milk with egg yolks and egg whites, pinch salt, whip the hard snow. Do not forget the rules that will help make snow really good . Both bowl and bacon must be completely degreased, a pinch of salt or a few drops of lemon will also help. Whisks start from the beginning very slowly and be patient because the slow whipping ensures the creation of the smallest bubbles and a stronger diaphragm to ensure a firmer and firmer snow. It wants patience, but it also pays for baking white desserts such as Pavlov, Meringue, ...
4.
Mix a mixture of milk and egg yolks with pastry and carefully mix the whipped egg whites. Chicken fill with stuffing and close. Someone stitches a chicken with a yarn, I have such smart kitchen needles that I can easily close the hole and bake with them. In the past, a toothpick or a skewer also proved to be good.
5.
And now baking ... Even ordinary chicken can be cared, grill by many methods.
- In the course of cooking bacon and French cuisine, we taught our care without opening the oven and casting when you save time. By constantly opening the oven, you still heat the heat, and if you do not have a professional combi steamer that almost compensates for the internal temperature, you will actually seal at a low temperature, and barely your oven will reach the temperature difference. This cooked chicken has a really crispy crust. They recommend a preheated oven at 160 ° C and it should be about 70 minutes of baking per bird size. Another trick from the practice is grilling the grill and not laying on the baking pan, thus circulating the hot air around the bird. Of course, you have to place a baking trap under the grate, which then turns into a delicious juice. Chicken bites up the breasts and bake two cubes of butter or herbs compatible with other ingredients (eggplant, thyme, parsley, rosemary, etc.) before baking between breasts and skin.
- If I do not hurry, I like to use the long slow baking method. This means that I place the chicken in a oven preheated to 220 ° C, so the bake for about 10-15 minutes to "pull" and maintain juice, then lower the temperature to 140 ° C (hot air) and bake for about 100 minutes, at the end I will raise the temperature to 220 ° C to make a beautiful golden and crispy crust. In the middle slow stage of 140 ° C baking, you have to adjust to the chicken's size, it may be a bit shorter, as you know the legs are loose in the joints. When you move your thigh, there is no resistance, it is a signal that you can increase the temperature and just fine-tune the color. This method ensures a chick off the bones, but still juicy even in the breast.
- The third option, which is no less interesting in the summer months, is the baking of the whole chicken on the grill , thanks to all the accessories. If you seal a chicken without stuffing, I've discovered great weber accessories imitating conical poultry stands that our grandmothers used to bake in the oven. When we have the usual grilling, but we still want to dine outdoors in the garden, we cook and grill almost everything. If you visit one of Weber World 's stores, you will be given countless opportunities to move your garden debuy. I have to add that I can not wait for our whole family to be sitting in the garden, they are the most beautiful moments of the year.
