牛油焗香草雞食譜 Roasted chicken with butter and herbs recipe
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材料 :
雞 1隻
薯仔 3小個
甘荀 隨意
洋蔥 1個
迷迭香 4條
牛油 30克
鹽 1湯匙
黑胡椒 1茶匙
蒜粉 1茶匙
干鼠尾草 1茶匙
干百里香 1茶匙
干迷迭香 1茶匙
INGREDIENTS
CHICKEN 1 PCS
SMALL POTATO 3PCS
SMALL CARROT AS MUCH AS YOU WANT
ONION 1PCS
FRESH ROSEMARY 4PCS
BUTTON 30G
SALT 1 TABLESPOON
GROUNDED BLACK PEPPER 1 TEASPOON
GARLIC POWDER 1 TEASPOON
DRIED SAGE 1 TEASPOON
DRIED THYME 1 TEASPOON
DRIED ROSEMARY 1 TEASPOON
OLIVE OIL 2 TABLE SPOON
做法 :
1. 牛油放置室溫至軟身，加入鹽，蒜粉，干鼠尾草，干百里香，干迷迭香
2. 將調味的牛油平均塞入雞皮和雞肉中間
3. 將迷迭香，洋蔥，部份甘荀塞落雞PAT PAT
4. 撒上黑胡椒
5. 焗盤塗2湯匙油，放上餘下的甘荀，薯仔，最後將雞放上
6. 焗爐預熱200度，10分鐘
7. 將雞放入焗爐，首50分鐘180度，尾20分鐘240度
8. 完成
INSTRUCTION
1. LET THE BUTTER REACH ROOM TEMP. SO THATS EASY TO SPREAD, ADD SALT , GARLIC, DRIED SAGE, DRIED THYME, DRIED ROSEMARY OT THE BUTTER AND MIX THOROUGHLY
2. STUFF THE MIXED BUTTER IN BETWEEN THE CHICKEN MEAT AND SKIN
3. STUFF THE FRESH ROSEMARY, ONION, SOME SMALL CARROTS INSIDE THE CHICKEN'S BODY
4. SEASON THE CHICKEN WITH BLACK PEPPER
5. SPREAD AROUND 2 TABLESPOON OF OLIVE OIL ON THE COOKING TRAY , PLACE THE REMAINING CARROTS & POTATO INTO THE ROASTING TRAY AND PLACE THE CHICKEN ON TOP( THIS PREVIENTS THE CHICKEN FROM STICKING TO THE TRAY )
6. PLACE THE CHICKEN INTO THE OVEN ( PRE-HEATED 200 DEGREE )
7.NOW LET THE CHICKEN COOK FOR 50MINS AT 180 DEGREE, THEN COOK THE CHICKEN FOR 20MINS MORE AT 240 DEGREE
8. DONE
Subscribe my youtube channel ➽ https://www.youtube.com/channel/UC71qHf-q0oNvA2VcJZ90v3A
UK goods merchandise
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Follow me on the Social Media!➽
facebook ➽ https://www.facebook.com/%E8%82%A5%E9%87%8E%E5%BB%9A%E6%88%BF-1762382374046060/
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材料 :
雞 1隻
薯仔 3小個
甘荀 隨意
洋蔥 1個
迷迭香 4條
牛油 30克
鹽 1湯匙
黑胡椒 1茶匙
蒜粉 1茶匙
干鼠尾草 1茶匙
干百里香 1茶匙
干迷迭香 1茶匙
INGREDIENTS
CHICKEN 1 PCS
SMALL POTATO 3PCS
SMALL CARROT AS MUCH AS YOU WANT
ONION 1PCS
FRESH ROSEMARY 4PCS
BUTTON 30G
SALT 1 TABLESPOON
GROUNDED BLACK PEPPER 1 TEASPOON
GARLIC POWDER 1 TEASPOON
DRIED SAGE 1 TEASPOON
DRIED THYME 1 TEASPOON
DRIED ROSEMARY 1 TEASPOON
OLIVE OIL 2 TABLE SPOON
做法 :
1. 牛油放置室溫至軟身，加入鹽，蒜粉，干鼠尾草，干百里香，干迷迭香
2. 將調味的牛油平均塞入雞皮和雞肉中間
3. 將迷迭香，洋蔥，部份甘荀塞落雞PAT PAT
4. 撒上黑胡椒
5. 焗盤塗2湯匙油，放上餘下的甘荀，薯仔，最後將雞放上
6. 焗爐預熱200度，10分鐘
7. 將雞放入焗爐，首50分鐘180度，尾20分鐘240度
8. 完成
INSTRUCTION
1. LET THE BUTTER REACH ROOM TEMP. SO THATS EASY TO SPREAD, ADD SALT , GARLIC, DRIED SAGE, DRIED THYME, DRIED ROSEMARY OT THE BUTTER AND MIX THOROUGHLY
2. STUFF THE MIXED BUTTER IN BETWEEN THE CHICKEN MEAT AND SKIN
3. STUFF THE FRESH ROSEMARY, ONION, SOME SMALL CARROTS INSIDE THE CHICKEN'S BODY
4. SEASON THE CHICKEN WITH BLACK PEPPER
5. SPREAD AROUND 2 TABLESPOON OF OLIVE OIL ON THE COOKING TRAY , PLACE THE REMAINING CARROTS & POTATO INTO THE ROASTING TRAY AND PLACE THE CHICKEN ON TOP( THIS PREVIENTS THE CHICKEN FROM STICKING TO THE TRAY )
6. PLACE THE CHICKEN INTO THE OVEN ( PRE-HEATED 200 DEGREE )
7.NOW LET THE CHICKEN COOK FOR 50MINS AT 180 DEGREE, THEN COOK THE CHICKEN FOR 20MINS MORE AT 240 DEGREE
8. DONE