黑椒香草燒雞

終於有時間挑戰Sophie燒雞啦!

其實唔一定要食新鮮雞，

有時冰鮮雞都可以好好食架!

醃料同食譜一樣，

不過我冇放落架焗，

我用焗爐嘅旋轉功能自轉燒雞!

今次用200度焗色水唔夠深，

可以再加度數呀!

(髀位、雞翼用牙籤固定位置和底盆放水)

1.2 kg chicken, washed and dried
用2斤重的雞為準則
seasoning 醃料
1 tsp black pepper 1茶匙 黑胡椒
2 tsp garlic powder 2茶匙蒜粉
1 tbsp chopped garlic 1湯匙蒜蓉
1 tbsp rock salt 1 湯匙海鹽
1 tsp sugar 1 茶匙糖
1-2 tbsp dried herbs 1-2湯匙干香草，(什么香草都不要緊，rosemary , oregano, thyme, dill etc)
1 tsp soy sauce 1 茶匙豉油
dash dark soy sauce (optional for skin at the end) 少少老抽上色
Method 煮法
1. mix the chicken and all the seasonings （except dark soy sauce which is to apply before roasting) and marinade for at least a day in the refrigerator
把所有醃料和雞混和（除了老抽，入焗炉前上色）醃至少一天，放雪柜。
2. take out to air dry in the roasting pan for at least 2 hours before you start baking
食前三小時拿出來吹干，放在炉盤上，用格子格起。
3. preheat oven FOR 10 MIN one hour before you intend to serve.
食前一小時, 預熱炉200度十分鐘
4. roast the chicken with water bath at 200 degrees till the skin is browned to your desired color (note the time)，breast side up
在炉雞的盤中注入水两杯，雞用格子格高（用老抽上色）,雞胸向上，放入200度炉，燒到妳喜爱的颜色。注意焼了幾多分钟
5. tent cover the chicken with foil and turn the oven to 180 degrees, butter the skin of chicken
把炉温降低到180度，皮上搽牛油，用锡纸蓋雞
6. the total timing for the whole cooking process should be 45 min (for 1.2 kg chicken , adjust the timing acc to size of your chicken), so adjust the remaining time to complete the process (45min - X min at 200 degrees)
继续燒到熟，全程應该是45分钟，如用200度燒了25分钟，180度就20分钟，45-25=20，如此類推
7. remove the foil and cook for another 2 min to dry the skin and crispy too
拿走錫纸，再燒2，3分钟到皮干脆色美
8. brush on some butter and take out to rest for 15min before you serve
拿出再抹些牛油，放在碟上等15分钟才享用
要點：
1。雞的大小和自己的爐温度要自调校時間，和醃料多寡
2。用水焗可保持肉的湿度
3。全程是45分钟，后来调低可令肉質湿润
4。要醃至少一日，2日也可，放在膠袋内可以每幾小时翻一次

  

 

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