Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.HOW TO MAKE WHOLE CHICKEN ROAST-Asian style?spicy and hot and juicy.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(HOW TO MAKE WHOLE CHICKEN ROAST-Asian style?spicy and hot and juicy.?),it will help you,my kids.
Answers:
Roast Chicken Recipe courtesy Julia Child, Julia’s Kitchen Wisdom, Alfred A. Knopf, 2000
Recipe Summary
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Yield: 4 servings
User Rating:
1 (3 1/2 to 4 pound) chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
Butter
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth
Preheat oven to 425 degrees F.
Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
Other Answers:
First peel the chickens skin then apply masala (spices) all over the chicken then dip the whole chicken in hot oil or keep it on top of coal you will get spicy juicy hot chicken after 10 min
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Kitty said: Yes.HOW TO MAKE WHOLE CHICKEN ROAST-Asian style?spicy and hot and juicy.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(HOW TO MAKE WHOLE CHICKEN ROAST-Asian style?spicy and hot and juicy.?),it will help you,my kids.
Answers:
Roast Chicken Recipe courtesy Julia Child, Julia’s Kitchen Wisdom, Alfred A. Knopf, 2000
Recipe Summary
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Yield: 4 servings
User Rating:
1 (3 1/2 to 4 pound) chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
Butter
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth
Preheat oven to 425 degrees F.
Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
Other Answers:
First peel the chickens skin then apply masala (spices) all over the chicken then dip the whole chicken in hot oil or keep it on top of coal you will get spicy juicy hot chicken after 10 min
ok...go buy a 26-cal shotgun at a local gunshop
....fly to north dakota usa with your gun....find a plump chicken and shoot it
...fly back and take your chicken then cut of its skin....now put it in an oven with spices like curry...ur done
marinate it in chinese urine
correctness,It's Non-profit and only for informational purposes.
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