Whole Roast Chicken.
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Whole Roast Chicken cuisine is really a dish that's classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Whole Roast Chicken dishes that you just make.
Alright, don't linger, let's approach this whole roast chicken menu with 10 elements which are definitely easy to acquire, and we have to process them at the very least through 8 methods. You should expend a while on this, so the resulting food could be perfect.
Ingredients for Whole Roast Chicken:
- You need 1 bird Chicken.
- You need 1 of rice cup's worth Mochi Sticky Rice.
- Prepare 1 for Carrot.
- Need 1/2 of Celery.
- Need 1 Onion.
- You need 1 for Potatoes.
- You need 1/2 of Broccoli.
- You need 1 Cherry tomatoes.
- You need 400 ml Consomme soup.
- Provide 100 grams - Green beans.
Whole Roast Chicken how to cook:
- Let the sticky rice soak in water overnight and drain just before cooking. Season the chicken with salt and pepper. Set aside. Chop the celery, carrot, and onion into 1 cm. Boil the green beans and cut into 1 cm pieces..
- Heat 1 tablespoon of both butter and vegetable oil in a pan. Sauté onion, celery, and carrot. When tender, add green beans and sticky rice. When the rice becomes transparent, add 1 cup of soup and cook until the liquid evaporates. Preheat the oven to 410°F/210°C..
- When the ingredients from Step 2 cools, stuff into the chicken. Stick a toothpick to clinch close and tie the legs with kitchen twine. Cut the broccoli, potato, and remaining carrot into bite sized pieces and lightly boil. You can cut the remaining onion into wedges..
- Line a baking pan with parchment paper and lay the chicken in the middle. Surround the chicken with the boiled vegetables (except broccoli), onion, and mini tomatoes..
- Using a brush, coat the surface of the chicken with vegetable oil and bake for 1.5 hours in a 410°F/210°C oven. Midway through baking, pour the remaining cup of soup over the chicken in several batches. If the vegetables seem like they are about to burn, take them out first..
- When there are about 10 minutes remaining, add broccoli to the pan and finish baking. When the meat juices run clear when poked with a bamboo skewer, it's finished..
- Since I was asked, I measured the weight of the chicken. This year, I made this for our family, so I used a small 1 kg bird..
- We had about half of the stuffing leftover so I put it in a steamer, steamed for 10 minutes and packed it in a bento the next day. It's great with soy sauce..
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