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Roast Chicken with Guaranteed Crispy Skin

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 20 Cook Time: 60 60 Nutrition: 200 calories 20 grams fat

Ingredients

1 trussed chicken, about 1.3 kg
50 g butter
1 dl neutral cooking oil
1 carrot, chopped
3 shallots, chopped
Salt
--- For the sauce ---
3 dl boiling chicken or beef stock
Butter for the sauce

Instructions

Preheat the oven to 220°C. Melt 25 g butter with 1 dl oil.

Chop the carrot and shallots into pieces. Take 10 g butter and rub it inside the chicken cavity along with 1/4 tsp salt. Use about 15 g butter and massage it into the chicken skin. Scatter the carrot and shallots in an ovenproof dish and place the chicken on top, breast side up.

When the oven is hot, put the chicken in. Now the work begins:

1) Turn the chicken onto its right side after 5 minutes, quickly brush with the oil/butter mixture.

2) Turn the chicken onto its left side after 5 minutes, quickly brush with the oil/butter mixture.

3) Lower the oven temperature to about 180°C.

4) Leave the chicken on its left side, continue brushing every 8-10 minutes.

5) Halfway through the estimated cooking time (about 60 minutes here), lightly salt the chicken and turn it to the opposite side (right side). Continue brushing every 8-10 minutes. If you run out of basting mixture, use the fat from the pan.

6) 15 minutes before the estimated cooking time, turn the chicken breast side up. Continue brushing.

Signs that the chicken is done: fat suddenly spurts from the chicken, the breast skin has lifted slightly from the body, and when you insert a fork into the thickest part of the thigh, the liquid that runs out should be clear. If unsure, remove the chicken and let liquid drain from the cavity - if the liquid is clear and golden, the chicken is done.

Let it rest for 5-10 minutes before carving.

During this time, make a sauce: Strain the fat from the roasting pan, leaving about one tablespoon. Pour over about 3 dl boiling chicken or beef stock to deglaze all the tasty bits from the roasting process. Transfer to a saucepan with the vegetables from roasting, let it boil hard for 5 minutes until reduced by half. Strain to remove the onions and carrot. Whisk in a few pieces of butter, spoon about 1 tsp over the chicken and pour the rest into a gravy boat for serving.

Notes

The key to perfectly crispy skin is staying nearby and continuously basting the chicken with butter and oil during roasting.

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Ratatouille

Rating: 5.0/5

( 1 votes )

Servings: 4 Prep Time: 45 Cook Time: 40 40 Nutrition: 200 calories 20 grams fat

Ingredients

250 g eggplant
250 g zucchini
250 g onion
2 green bell peppers
500 g tomatoes
Olive oil
Salt and pepper
2 garlic cloves
Parsley

Instructions

Peel the eggplant and cut lengthwise into strips about 7 cm long and 2.5 cm wide. Do the same with the zucchini. Place them in a large bowl and sprinkle with about 1 tbsp table salt to draw out moisture. Let stand for 30 minutes. Drain and then lay out one by one on either a kitchen towel or paper towels.

Fry in batches in olive oil, about 1 minute per side – set aside for later once you've fried each batch. Without washing the pan, fry thinly sliced onion and green bell pepper cut into strips for about 10 minutes, until they begin to soften. Add crushed garlic and a little salt.

First blanch the tomatoes, then peel off the skin. Cut them in half and gently squeeze out the juice and seeds over a strainer (save the juice), then cut into strips. Add this to the onion and bell pepper in the frying pan, season with a little salt and pepper. Cook over low heat for 5 minutes with the lid on, then remove the lid and add the juice (that you saved earlier). Cook over high heat until the liquid has almost evaporated.

Start with a third of the tomato mixture in a casserole dish, sprinkle with 1 tbsp chopped parsley, then a layer of eggplant and then a layer of zucchini, followed by a layer of tomato mixture, a tbsp of parsley, then a layer of eggplant and zucchini. Finish with tomato mixture and parsley. Simmer over low heat with the lid on for about 10 minutes. Then remove the lid and continue cooking for about 15 minutes. Serve.

Notes

Can be made the day before or earlier and reheated before serving, or served cold.