subject: How to do cook chicken in the roaster oven [print this page] How to do cook chicken in the roaster oven
A chicken can have a fat content varies widely and generally well-bred chickens have a higher percentage of lipids. A rotisserie chicken has 250 calories with 100 grams, a home-roasted chicken (remove the fat) around 200, both eaten with the skin. By the way: eat or not eat? The skin of the chicken, if well cooked, it loses most of the fat and crisp and dry: eaten with the breast meat is delicious. The thigh meat is quite tasty also eaten without the skin. My advice is to eat the skin of the breast and the edge part of the thigh, it is well cooked and crisp.
Therefore, a roasted chicken from a kg (ie 1.3 kg of ham), which become 750 g without the bones, ie 1500 kcal 350 kcal head around, ate in 4 people. To fall within the constraints of the kitchen calories (100 kcal per 100 g) is sufficient to consume it with a salad (for example, 800 g seasoned with 2 tablespoons of oil, and vinegar to taste). However, this is a good protein meal that ensures satisfaction. If you add the potatoes as a side dish cooked in the cooking fat, well, you must first have made a good hour of physical activity.
Preparation of chicken roasted in the oven
First you need to keep the chicken at room temperature for several hours so the meat is at room temperature when you put in the oven. When you pull out of the refrigerator, you can already add salt mixed with minced garlic and chopped herbs made mostly from rosemary, sage and thyme to be integrated in order of quantity. I often use a ready-made bolognese brine (salt flavored) integrated with a lot of rosemary and 2 cloves of garlic. The salt should be added at the rate of 8-10 g per kg of meat. So, if the chicken weighing 1.5 kg, it takes 12-15 g of salt. The salt is sprinkled with half inside the chicken, placing the rear opening, and half externally massaging the skin of the chicken.
At this point you let it rest and then is baked in a convection oven at 180 degrees for a period equal to 50-60 minutes per kg of meat. Choose how you want your fan grill oven, the skin will be crispy, but the cooking will be more critical because it will choose in a timely manner the distance of the chicken from the grill.
If the chicken weighing 1.5 kg, will have 90 minutes to cook and so on. If you have a cooking thermometer, the temperature of cooking meat at the heart of the thigh should be 74 degrees.
The roast chicken is cooked in a baking dish that will add a drop of water, which should be supplemented during cooking. The chicken must be turned halfway through cooking. If you want a perfect browning of the skin, must be taken pending the chicken from the water at the bottom of the pan with a grid or other suitable instruments. Once cooked, the chicken should rest for 15 minutes, covered to keep warm, to allow the heat to conform to redistribute and liquids.
The cooking fat, if you keep the water at the bottom preventing it from burning, it will be perfect for cooking potatoes or other vegetables, properly measured if the chicken was very fat and had produced too. To cook the potatoes just 1 tablespoon of fat per 250 g of potatoes.
