Fried chicken

Name: Fried chicken - Lorelei D.
Ingredients: quality chicken (I used free; range chicken) 20 grams of butter (or olive oil) aromatic herbs (basil; sage; mint; parsley) sea salt flakes 50 ml white wine 200 ml vegetable broth a grill; like rack to place in the tray

Meat - Fried chicken by Lorelei D. - Recipia

A whole roasted chicken becomes tender and golden brown when placed on a rack, not directly in the liquid in the pan. The skin cooks evenly, and the juices that gather underneath can be used to baste the meat during cooking. Butter or oil placed under the skin helps keep the breast juicy, while herbs add flavor without overpowering the chicken's aroma. Quick Info Preparation time: not specified in the original recipe Cooking time: 1–1½ hours, depending on the size of the chicken Servings: varies with the size of the chicken Difficulty: easy to medium Recipe type: oven-roasted chicken, suitable for lunch or family dinner Ingredients 1 whole quality chicken 20 g butter or olive oil Coarse sea salt Pepper Chili flakes Fresh herbs: basil, sage, mint, and parsley 50 ml white wine 200 ml vegetable broth A small rack for the pan For supporting the chicken, if you don’t have a rack: 2–3 celery stalks and one whole carrot Preparation method 1. Prepare the chicken Singed off any fine feathers, then clean and dry the chicken thoroughly with paper towels. For food safety, it’s preferable not to wash raw meat under running water, as splashes can spread bacteria on the sink and surrounding surfaces. If you choose to rinse it, do so quickly and clean the area immediately, then dry the chicken very well. Drying is important. Damp skin browns less effectively and may remain soft instead of becoming crispy. 2. Prepare the seasoning mixture In a bowl, mix the softened butter or olive oil with sea salt, pepper, and chopped fresh herbs. The combination used here includes parsley, two sage leaves, a bit of mint, and basil. If using butter, it should be soft enough to spread easily. There’s no need to melt it. 3. Place the mixture under the skin Carefully separate the skin from the breast and thighs. Insert your fingers between the skin and the meat and gently work your way in without tearing the skin. It’s enough to create a space to distribute the butter or flavored oil. Spread the mixture under the skin, both on the breast and the thighs. This step helps the meat, especially the breast, stay moist during cooking. 4. Position the wings and thighs Fold the wing tips and tuck them under the chicken. This way, they won’t burn, and the chicken will sit more securely in the pan. Make a small incision at the base of each thigh and pass the lower end of the thigh through it. This keeps the thighs compact, preventing the tips from burning. There’s no need to tie the chicken with string. 5. Season the chicken Season the chicken inside and out with sea salt, fresh herbs, and a few chili flakes. Seasoning the inside is useful, but don’t overload the chicken with too many herbs. 6. Prepare the pan Place a rack in the pan and set the chicken on top. If you don’t have a suitable rack, you can use 2–3 celery stalks and a whole carrot as a support. The chicken should not sit directly in the liquid in the pan. If the bottom is submerged in oil, water, or broth, it will cook more by boiling, and the hot air won’t circulate around the entire roast. Pour the white wine and vegetable broth into the pan. The liquid will create steam and gradually collect the fat and juices released by the chicken. 7. Roast the chicken Preheat the oven to 200 degrees Celsius and place the pan inside. Roast the chicken for about one hour to one and a half hours, depending on its weight. After the first 30 minutes, reduce the temperature to 180–190 degrees Celsius. Every 15 minutes or so, baste the chicken with the liquid collected in the pan. Do this evenly so that the skin remains shiny and the meat doesn’t dry out. The exact duration varies from chicken to chicken. If you have a meat thermometer, check the thickest part of the thigh without touching the bone. The chicken is done when the internal temperature reaches 75 degrees Celsius. If you don’t have a thermometer, watch the color of the skin and ensure that the juices running from the meat are clear. Let the chicken rest for a bit before carving, so the juices stay better in the meat. Why I make this recipe often It’s a simple method for a whole chicken without complicated tools. The rack in the pan makes a difference, allowing hot air to circulate and preventing the bottom from boiling in liquid. Plus, any leftover chicken can be used in other dishes, so nothing goes to waste. Tips Make sure to dry the chicken well before seasoning. This is one of the steps that helps most with browning the skin. Don’t detach the skin abruptly. If it tears, the butter or oil won’t distribute evenly, and the skin won’t protect the meat as well. Don’t fill the pan with liquid. The 50 ml of wine and 200 ml of broth are enough to create a flavorful base without the chicken sitting in water. Basting should be done periodically, not continuously. Opening the oven too often lowers the temperature and can prolong cooking. Substitutions Butter can be replaced with olive oil. Butter gives a richer texture, while oil is easier to spread if the chicken is cold. The white wine can be omitted if you don’t use it; however, the original recipe includes it for the liquid in the pan. In this case, use the vegetable broth mentioned in the recipe. If you don’t have a small rack, use celery stalks and a whole carrot as a support. They should be stable enough to hold the chicken. Variations The herbs can be mixed in different proportions, keeping the basic idea: basil, sage, mint, and parsley. You can add more of the herbs you prefer and less of those with a stronger flavor. Leftover chicken can be shredded and used in a Spanish fried rice with vegetables, chorizo, and saffron. Serving ideas The chicken can be served immediately after resting, with the sauce formed in the pan. The leftover meat is also suitable for a soup. You can use the resulting broth with Chinese noodles, some mushrooms, green onions, a bit of ginger, and garlic. Frequently asked questions Can I cook the chicken directly in the pan without a rack? Yes, it can be done, but the bottom won’t brown as well. The chicken will sit in the juices and fat released in the pan, and the circulation of hot air will be less effective. A small rack is the preferred option, and celery stalks and carrot can be used as an alternative. How long does it take to roast a whole chicken? The recipe indicates between one hour and one and a half hours. The time depends on the size of the chicken and the oven. After the first 30 minutes, the temperature is reduced to 180–190 degrees Celsius. The safest indicator is a temperature of 75 degrees Celsius measured in the thickest part of the thigh. Why is butter placed under the skin? The chicken breast is the part that dries out most easily. The butter or oil placed under the skin helps retain juiciness and distributes the flavor of the herbs directly onto the meat. Is it necessary to tie the chicken? No. The wings are tucked under the chicken, and the lower end of the thighs is passed through an incision made at their base. This way, the chicken remains compact without being tied with string. Can I use only broth instead of wine? Yes, but in the original recipe, the liquid in the pan consists of 50 ml of white wine and 200 ml of vegetable broth. The broth provides the flavor base, while the wine enhances the taste of the fond formed during roasting. Nutritional values The values are estimates and depend on the weight of the chicken, the amount of skin consumed, and whether butter or oil is used. For a serving of approximately a quarter of a chicken, with skin, you can estimate: Calories: approximately 350–500 kcal Protein: approximately 35–45 g Fat: approximately 18–30 g Carbohydrates: approximately 1–3 g The amount of salt cannot be accurately estimated, as it depends on how much salt is used for seasoning and the concentration of the vegetable broth. Storage and reheating Store leftover meat in a closed container in the refrigerator and consume it within a few days. It’s better to portion the chicken before refrigerating, as it cools faster and reheats evenly. For reheating, place the pieces in a covered pan along with a bit of the liquid collected in the original pan. This way, the meat doesn’t dry out as quickly. The skin won’t be as crispy as when the chicken is freshly out of the oven, but the meat can be very well used in soup or fried rice with vegetables.

Fried chicken

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