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How to roast the perfect chicken
TIME:2014/3/23 12:47:38

A perfectly cooked chook has wonderfully crisp, juicy skin and succulent, tender meat. So, get the most from your roast with this step-by-step guide to roast chicken.
What you need
For expert roasting, have the following on hand in your kitchen.
, a large bowl for combining the stuffing ingredients
, a wooden spoon for mixing the stuffing ingredients
, unwaxed white kitchen string for trussing the chicken
, a large roasting pan for cooking the chicken - it should be large enough to fit the chicken, with room for vegetables around it, if desired
, poultry shears or sharp kitchen scissors for cutting the chicken into pieces for serving
Top tips for roasting chickenW
Try these handy hints to ensure your roast is a success.
, Thaw frozen chicken in the fridge overnight - never on the kitchen bench or in the sink. Place the chicken in a large dish to catch any juices. Once thawed, use within 24 hours.
, To cut raw or roasted chicken into pieces easily and safely, use poultry shears or sharp kitchen scissors.
, Use separate cutting boards and utensils for raw and cooked chicken. Wash them both thoroughly with hot soapy water after use.
, To make fresh breadcrumbs for use in stuffings, remove crusts from slices of day-old bread. Place in a food processor and process until finely chopped.
, Stuff the chicken just before roasting. If you stuff it too early, the stuffing may become contaminated by bacteria from the raw chicken juices.
, Overcooking your chicken will cause it to dry out. As a guide, a 1.5kg whole stuffed chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 180<C.
, When the chicken is cooked, cover it with foil. Set aside for 5-10 minutes to rest before carving or cutting into pieces. This allows the juices to settle.

,PREVIEWEating in moderation ,NEXTNothing
 
 
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