Posted by Jason Yang on
Roast Chicken - Online Grocery Delivery Vancouver
Preparation time: 15 minutes
Cooking time: 30 minutes
Quantity: 3 to 4 people
Prepare: 1 light chicken, about 1.4 kg; sea salt, a little freshly ground black pepper, 3 to 5 thyme
Preheat the oven to 230C/450F.
Wash the chicken and wipe the outer surface and inner cavity of the chicken with kitchen paper. Sprinkle the inside of the chicken with salt and pepper. Put 3 strips of thyme into the chicken cavity and lightly smear the chicken cavity with your hands. Then tie the chickens with a white rope for the kitchen. (Note: This step can help the chickens to be evenly heated, and they can still be shaped after being baked. Not only is it good-looking, it also helps to keep the gravy, which is very helpful for the cooking effect. Thomas Keller’s video also demonstrates how to tie the chickens. As for How to remove the wishbone/wishbone from the chicken breast, here is a video that demonstrates clearly.)
Sprinkle salt and pepper evenly on the outside of the chicken. It is best to sprinkle the salt from a high place, and it will be even if it falls like rain.
Bake in the oven for about 40 to 45 minutes. (I use a convex oven, bake at 230C/450F for 15 minutes, then switch to 220C/425F and continue to bake for about 15 minutes). Until the thick meat of the chicken thigh was inserted with a needle, transparent water was seen flowing out, that is, it was fully cooked.
Take out the oven, (if you like, you can sprinkle chopped thyme leaves). Let stand for 10 to 15 minutes. Cut into pieces and enjoy while hot.