Herb Roasted Chicken

How to roast classic chicken. The key to success are temperature and time.

HITACHI日立過熱水蒸汽烘烤微波爐 MRORBK5500T, I am surprised at you, It can create perfectly golden brown crispy skin with that also keep the juicy meat and tender chicken on the inside. Above all, it brought you pleasantly surprised when you looked that chicken breast. Its meat not only was slightly springy, but also juicy, and texture was extremely tender. Also, you can enjoy tender chicken fiber. I took a pride in learning by experience from roast process. Observing the following three fundamental principles, you are sure to be well satisfying result. First, you have to return the chicken to room temperature 15 minutes. Second, having completed”過熱水蒸氣” the first stage, you can move on to step2 is setting the Water Oven to a moderate heat to hold rapidly in precious moisture. Finally, touch "熱風烘烤" lightly, and set it to a high heat, however, after in a high-temp roast, it soon become the chicken skin into crispy skin. Besides HITACHI Water Oven is also done in an oven, they are both advantages and disadvantages.

Peeled the chicken leg off, which I saw bloody water carried by the chicken, is disappointed and I've also lost all my patience with it. However, a new method of solving the problem was that I had to do it all over again or roast it over and over again. The former was not the best way, for I burned the chicken skin to a crisp and the chicken has turned out very dry to can‘t enjoy and even it don't had that tasty. I was annoying. Meanwhile, my both hands had inadvertently peeled off a chicken leg. I was amazed in that I saw a lot of gravy had collected in chicken leg then the gravy was welling out from the chicken leg to the dinner plate. – However, I was instantly in a good mood, a faint smile played around the corners of her mouth, I looked to quite pleasant all people in my eyes, looked my husband and sons were awfully good. I took a chicken leg in my hand. The crispy skin suspended in the midair. Under light, the crispy skin was brought into a sharper edge. Have you seen the crispy skin that made your mouth water? It is as rich grease outside and golden brown glaze as Beijing Roast Duck. Do you know that is one layer after another to gradually spread with France Moutarde Paste. The crackle of the chicken, and as it roasts and the aroma that perfumes the whole kitchen and provoking the roast chicken more a unique and flavorful.

Finally, sprinkle Paprika Powder on top of the roast chicken, allows whole the roast chicken to look quite attractive. The sweet pepper was interspersed with roast chicken, what a beautiful painting!

You sure that it's worth waiting when you get it. Practice makes perfect. Don’t Hesitate to Save the Day! Just relax and enjoy the Herb Roasted Chicken.

【Herb Olive Oil】

Fresh Rosemary, Fresh Oregano, Fresh Marjoram, Thyme, the chicken for two months macerate.

【France Moutarde Paste one and a half marinade with seasoning】AND【France Moutarde Paste 1】

First Dry：

¼tsp  Cinnamon Powder

½tsp  Mexico Herbs Salt

1tsp  garlic powder

1tsp  salt

Taste  a dash of freshly ground black pepper

Wet：

1tbsp  water

½tsp  apple cider vinegar

¼tsp  Aceto Balsamico

1tsp  France Moutarde paste

2tbsp  honey

1tsp  herb olive oil

Fresh Herbs：fresh rosemary, fresh Oregano, fresh marjoram, thyme, the chicken for two months macerate.

Whole Chicken 1230g

【Garnish】

Taste  paprika powder

3  rosemary

【As Method Below】

(1) Pat dry the chicken cavity with paper towels is essential.

(2) Rub Herbs back and forth several times taste, mixture all ingredients, rubbing over entire surface of chicken and chicken cavity.

(3) Place some Herbs inside the cavity of the chicken, some Herbs around the bottom of airtight container, next, place the chicken on top and pour remaining Herbs and flavoured oil into the airtight container. Refrigerate for two days.

(4) Remove the chicken from the fridge 15 minutes before you want to cook it, to let it come up to room temperature.

(5) Put two layers of cooking paper in the black roast pan and to Line a baking tray.

(6) Remove any fresh Herbs on the chicken.。

(7) Place the chicken's butt toward the steam, and chicken breast up.

(8) 選擇手動 — 過熱水蒸氣 — 過熱水蒸氣熱風烘烤 —Preheat — At 210 degrees C — Roast for 22 min

(9) Remove the water over, rotate the roast chicken, cover and the chicken with aluminum foil which help to burn the chicken.

(10) 選擇手動 — 過熱水蒸氣 — 過熱水蒸氣熱風烘烤 — Preheat — At 210 degrees C — Roast for 15 min

(11) Remove from the Water Oven, cover and the chicken with aluminum foil which can prevent to burn the chicken.

(12) 選擇手動 — 熱風烘烤 — Preheat — 1 layer — 240°C —Roast for 12 min

(13) Remove the water over.

(14) Turn the chicken, Place the chicken butt toward the steam, and chicken breast down. Cover and the chicken with aluminum foil which restrain to burn the chicken.

(15) 選擇手動 — 過熱水蒸氣 — 過熱水蒸氣熱風烘烤 — Preheat — At 210 degrees C — Roast for 10 min

(16) Remove chicken from water oven.

(17) Place the chicken wing toward the steam, and chicken breast down. Cover and the chicken with aluminum foil which restrain to burn the chicken.

(18) 選擇手動 — 熱風烘烤 — Preheat — 1 layer — At 240 degrees C — Roast for 5 min

香草烤雞

如何做出不乾不柴的烤雞溫度與時間是我成功的關鍵喔！

HITACHI日立過熱水蒸汽烘烤微波爐 MRORBK5500T，真想不到它竟然可以烤出漂亮金黃色的脆皮，也保有雞肉多汁又嫩，尤其是那雞胸肉會讓妳感到非常的驚喜，它的肉質不但略有彈性還具多汁，口感也非常地嫩，再說你還能吃到嫩嫩的雞肉纖維，在烤焙的流程中我抓到了訣竅使我感到自豪，只要遵守三項原則，就可以烤出令人滿意的成績，一是雞肉退冰１５分鐘就好，二是第一階段完成過熱水蒸氣，接著你就可以進行第二步，再以中溫鎖住肉汁，三是使用熱風烘烤設定高溫，高溫烘烤下可以瞬間將雞皮烤成脆皮，除此之外，也可在烤箱進行。

我最擔心的是，剥開雞腿看到雞肉夾帶著血水，那可是會讓我喪失信心與耐性。然而，解決問題的新方法就是反覆地烤或重新烤，前者並不是最好的方法，因為不是烤焦了雞皮不能看，就是雞肉烤過乾不能吃，甚至不夠入味都有，當我在擔心的同時，不經意的就這樣的剥開了雞腿，赫然見到雞腿中積了許多肉汁，肉汁就沿著雞腿間湧出來到盤中（然而我的心情瞬間高昂了起來，兩邊的嘴角不輕易的往上揚，這時候看誰都順眼，看老公看兒子通通都順眼），手上拿著剥下的雞腿，那脆脆的雞皮就懸在半空中，在那燈光照射下，帶出脆皮更清晰的邊緣，您有看到令人垂涎三尺的光澤脆皮嗎？則如北京烤鴨般地光亮酥脆。您可知道那是一層又一層逐漸地刷上巴薩拉芥籽醬堆疊出來的光澤嗎？烤雞肉的劈啪聲，和整個廚房都是烤雞的香氣，使得烤雞更佳的誘人。

最後在用匈牙利紅椒粉灑在烤雞上。彩椒陪襯著烤雞多麼美喔！當你吃到香草烤雞的時候，你會認為一切的等待是值得的，熟能生巧，不要猶豫，做就對了。請享用。

【香草油】

新鮮迷迭香，新鮮奧勒岡，馬郁蘭，原生種百里香，浸泡二個月在使用

【巴薩拉芥籽醃醬1又½份與食材】和【巴薩拉芥籽涮醬1份】

乾性優先：

肉桂粉　¼小匙

墨西哥香草鹽　½茶匙

香蒜粉　1茶匙

鹽　1茶匙

研磨黑胡椒粒　適量

濕性：

水　1大湯匙

蘋果醋　½茶匙或者新鮮檸檬汁

巴薩米克醋　¼茶匙

芥末籽醬　1茶匙

蜂蜜　2大湯匙

香草油　1茶匙

新鮮香草：新鮮迷迭香，新鮮奧勒岡，馬郁蘭，原生種百里香

土雞 1230g

【裝飾】

匈牙利紅椒粉　適量

迷迭香　3株

【做法】

（１）用紙巾擦乾雞內腹是非常重要的。

（２）先把香草搓出味道，再抓著香草沾著醬汁在雞外部與雞腹內部搓揉。

（３）將少許的香草塞進雞腹內部裡，接下來是將一半的新鮮香草墊在保鮮盒底部再把雞放上去，最後將剩餘的新鮮香草舖滿在雞身上，冷藏醃漬二天

（４）烤焙之前先從冰箱將雞取出退冰15分鐘。

（５）用二張烤焙紙，鋪在黑色烤盤上。

（６）去除掉雞身上的新鮮香草

（７）將雞屁股朝向水蒸汽口放，雞胸朝上。

（８）選擇手動 — 過熱水蒸氣 — 過熱水蒸氣熱風烘烤 — 預熱 — 210°C — 烘烤22分鐘

（９）取出烤雞，將雞翅朝向水蒸汽口放，蓋上鋁箔紙防止烤焦。

（１０）選擇手動 — 過熱水蒸氣 — 過熱水蒸氣熱風烘烤 — 預熱 — 210°C — 烘烤15分鐘

（１１）取出烤雞，刷上特調涮醬，蓋上鋁箔紙防止烤焦。

（１２）選擇手動 — 熱風烘烤 — 預熱 — 1層 — 240°C — 烤12分鐘

（１３）取出烤雞

（１４）將整隻雞翻面，將雞屁股朝向水蒸汽口放，雞胸朝下，蓋上鋁箔紙防止烤焦。

（１５）選擇手動 — 過熱水蒸氣 — 過熱水蒸氣熱風烘烤 — 預熱 — 210°C — 烘烤10分鐘

（１６）取出烤雞

（１７）將雞翅朝向水蒸汽口放，雞胸朝下，蓋上鋁箔紙防止烤焦。

（１８）選擇手動 — 熱風烘烤 — 預熱preheat — 1層 — 240°C — 烘烤5分鐘

觀賞影片 點這裡

香草橄欖油 點這裡