Festive roast chicken

Name: Festive roast chicken - Aneta N.
Ingredients: 1 chicken approximately 1.5 kg salt pepper nutmeg hot paprika rosemary butter lard 1 paper bag

Meat - Festive roast chicken by Aneta N. - Recipia

I have made this recipe several times, especially when I don't feel like complicated preparations but want something that looks good on the table. The chicken turns out juicy, and you really don't need any complicated techniques. It requires just a few ingredients, and the paper bag method works every time without any hassle. Quick Info Total Time: about 1 hour and 45 minutes Preparation Time: 10-15 minutes Cooking Time: 90 minutes Servings: 4-5 people Difficulty: easy Recipe Type: main course, suitable for occasions (e.g., Valentine’s Day, dinner with guests) Ingredients 1 whole chicken (approx. 1.5 kg) salt (to taste) pepper (to taste) nutmeg hot paprika fresh rosemary (a few sprigs) butter (enough to cover the chicken, including under the skin) lard (for greasing the paper bag) 1 paper bag (ungreased, without prints) Preparation Method 1. Clean and wash the chicken thoroughly, paying attention to the inside. Then, pat it dry with paper towels to remove excess moisture. 2. In a small bowl, mix the salt, pepper, nutmeg, and hot paprika. The amounts depend on your taste, but I use half a teaspoon of each, except for the nutmeg – just a pinch. 3. Rub the chicken with the spice mixture on all sides. 4. Cut the butter into cubes or use it at room temperature so you can spread it well over the chicken. Spread the butter over the skin and also under the skin, especially on the breast and thighs. 5. Take the paper bag and grease the inside with lard. Don’t use too much, just enough to prevent the chicken from sticking. 6. Place the chicken in the bag and throw in a few sprigs of fresh rosemary. 7. Squeeze the bag tightly and place it in a baking tray. 8. Put the chicken in the oven at 180°C for about 90 minutes. The bag should not be opened during cooking. 9. After the time is up, carefully remove the bag (it will be hot and may leak liquid). Cut the paper gently to avoid tearing the chicken skin. Why I Make This Recipe Often Because it's quick to prepare, doesn't dirty many dishes, and the chicken cooks without needing constant attention. The meat stays tender, and a nice crust forms on the outside. I also like that it doesn’t require many ingredients. Tips and Variations Tips - Use fresh chicken, not frozen, to avoid excess water. - When spreading butter under the skin, be careful not to tear the skin. - For better results, take the chicken out of the fridge 20 minutes before preparing it. - If you have an oven that burns hot from the top, check towards the end to ensure the bag doesn’t brown too much. - Greasing the inside helps prevent the paper from sticking to the meat and gives a nice crust. Substitutes - If you don’t have hot paprika, you can use sweet paprika or a mix. - Nutmeg can be omitted if you don’t like the flavor. - If you don’t have lard, you can try butter, but in a thinner layer. - Rosemary can be replaced with thyme, but it won’t have the same aroma. Variations - You can add a few slices of lemon or a clove of garlic to the bag for different flavor notes. - I’ve also tried sprinkling a bit of coarse salt on the skin for a crunchier crust. - If you don’t have a whole chicken, thighs work too, but the cooking time decreases by 10-15 minutes. Serving Suggestions It goes well with mashed potatoes, plain rice, or a green salad. Keep the juices from cooking and pour them over the meat when serving; it’s tasty and salty enough. Frequently Asked Questions Does the paper bag catch fire in the oven? If you use a simple bag, without prints or wax coating, I’ve never had any issues at 180°C. However, I don’t recommend higher temperatures. Can I cook the chicken without the paper bag? This recipe is specifically designed with the bag, which retains moisture and gives a tender texture. Without the bag, the chicken will turn out drier and the skin tougher. What do I do if I don’t have lard? You can grease the bag with a very thin layer of butter or oil, but lard gives the best texture for the skin. How much rosemary can I use? A few sprigs are enough. If you use too much, the flavor becomes too intense and bitter during cooking. Nutritional Values For a medium serving (approx. 300 g of cooked chicken with skin): Estimated: 400 kcal Protein: 35-40 g Fat: 28-32 g Carbohydrates: less than 1 g Most of the calories come from fat, especially from the skin and lard. If you remove the skin after cooking, the fat content decreases significantly. Storage and Reheating Leftover chicken can be stored in the fridge in a container for 1-2 days. Reheated in the oven or in a pan, with a little cooking juice, it retains an okay texture, but it won’t have the same crispy skin as when fresh. I recommend eating it the same day for the best flavor.

Festive roast chicken

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