Bavarian chicken
By VicentaLakin
I don't know anything about Western food, but I've never been to the Western restaurant for a while, I've never been to the festival, I've never been to the festival, I've never been to the New Year, I've never been to it, I've never been to it, I've never been to it. This chicken sauce is based on Louis, and it's from Heston Blumenthal, who is said to be the world's famous molecular chef, the Michelin Star cook (from groaning) and the addition of his own understanding, which, apart from being very dark, is really good inside, and someone is great
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Steps for Bavarian chicken
1
The whole chicken, which weighs about 2 pounds, is used to make a chicken as much as possible to choose a younger chicken, and the chicken is a good choice
2
Get the chickens off the neck, chicken claws, chicken butts, clean up the guts
3
To bake fresh, juicy chickens here, all night with a 100:6 concentration of salt water, the right salt water will increase the water in the chicken, the salt water will slightly change the protein of the meat to lock the chicken in the cooking process, and if the salt is too salty, the meat will grow old
4
The spices are centipedes, rosemary, black peppers, sea salt, butter, acre (not replaced with spices), onions, garlic, lemon, apples, carrots, white mushrooms, broccoli
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Half a shred of onions, caramel, fragrance
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I cut them all in pieces. I cut the garlic from a third. Garlic Hana
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Chicken with salted water and dry water with black pepper and sea salt
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And half of the garlic paste of rosemary fragrance in the belly, and a proper amount of apple lemon, sealed with bamboo, drying the skin with a wind blower
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Butter heats up in the pot and melts up the remaining roses. The fragrance and garlic paste made of spice butter
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The chicken's surface is covered with a thick fragrance butter
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The oven's 90 degrees preheated
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Roast chickens were taken out of a spice butter
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After roasting, the maturity of the chicken is determined by the thermometer, the temperature is 60-75 degrees in the thickest position of the chicken, the temperature is 60-75 degrees in order to be safe, and if the thermometers are not available, they can be inserted with chopsticks and then ejected without blood seeping (time is only reference, when the chicken matures), the temperature of the chamber is set at about 45 minutes after the chicken is cooked, a lax time is given for the chicken meat, and if it's too cold, the oven will not close the oven door
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Finally, the oven is preheated to the maximum temperature, and it's put on the whole chicken roast for 10-15 minutes, and it's yellow, so you can eat it
15
get the juice under the chicken plate in the pot with a 100-gram butter and 20 grams of butterBavarian chicken Make Tips
1: To bake a young, juicy chicken here, a full night with a 100:6 concentration of salt water, the right salt water will increase the water of the chicken, the salt will slightly change the protein of the meat to lock the chicken in the cooking process, and if the salt is too much, the meat will grow old; 2:90 degrees of low temperature and slow roasting, with maximum maintenance of the chicken ' s water 3: chickens need to dry their skin, wet south can dry with a winder, dry northern window will blow up 4: low temperature and slow roast only as a reference, depending on the maturity of the chicken, the maturity of the chicken, the height of the chicken will be measured at 60-75 degrees, the temperature will be 60-75 degrees desirable, the temperature will not be warm to 75 degrees safer, and if the temperature scale is not inserted, then if there is no blood permeable, the temperature will be blown up