NNutriGo
ID
frenchutama· 4 servings

Ayam Panggang Prancis

French Rotisserie Chicken

Ayam Panggang Prancis
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1 whole chicken (1.5-1.8 kg), giblets removed
  • 50 g unsalted butter, softened
  • 2 tbsp fresh thyme leaves
  • 2 tbsp fresh rosemary, finely chopped
  • 3 garlic cloves, minced
  • 1 lemon, quartered
  • 1 onion, quartered
  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 2 tbsp olive oil
  • 1 tbsp coarse sea salt
  • 1 tsp freshly ground black pepper
  • 250 ml dry white wine
  • 250 ml chicken stock

Instructions

  1. 1Pat chicken dry thoroughly. Mix butter, thyme, rosemary, garlic, 1 tsp salt, and ½ tsp pepper. Gently separate skin from breast and thighs; spread half the herb butter underneath, remainder over skin.
  2. 2Season cavity with remaining salt and pepper. Stuff with lemon quarters, onion, carrot, and celery. Truss chicken tightly with kitchen twine, securing wings and legs.
  3. 3Preheat rotisserie (or oven with rotisserie attachment) to 190°C. Place drip pan with wine and stock beneath spit. Secure chicken on spit, balancing carefully.
  4. 4Roast 1 hour 15 minutes to 1 hour 30 minutes, basting every 20 minutes with pan juices, until internal temperature reaches 74°C at thickest part of thigh and juices run clear.
  5. 5Remove from spit, tent loosely with foil, rest 15 minutes before carving. Strain pan juices, skim fat, and serve as jus alongside chicken.

Source: llm-generated