ReceptnaptárWhole roast chicken
Whole roast chicken is at home in almost every kitchen, yet few people manage juicy meat and crisp skin at the same time. This recipe uses few ingredients and gets good results through salting ahead, frequent basting and a higher temperature at the end. It is ideal for Sunday lunch, and the leftovers can become a salad or sandwiches the next day.
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Ingredients
Method
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- Wash the chicken inside and out and pat it dry with kitchen paper.
- Salt it thoroughly inside and out and, if you have time, leave it in the fridge for 1-2 hours.
- Preheat the oven to 180 °C.
- Brush the chicken with lard or butter, put it in a roasting tin and pour 200 ml of water underneath.
- If you like, put a few sprigs of marjoram inside the chicken.
- Roast for about 60-70 minutes, basting with its own juices every 15-20 minutes.
- If the liquid cooks away, add a little water.
- Check with a meat thermometer at the thigh: the core temperature should reach 74 °C and the juices should run clear.
- For the last 10-15 minutes roast at a higher temperature (200 °C) so the skin crisps.
- Rest for 10 minutes, then carve and serve with the strained, boiled juices poured over.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Pat the chicken completely dry. Even better, rest it uncovered in the fridge, so that the skin dries out and turns much crisper at the end of roasting.
- Salting ahead does more than season the skin: over 1-2 hours the salt penetrates the meat, and the breast stays juicier too.
- After roasting, leave the chicken to rest for 10 minutes before carving, so that the juices stay in the meat rather than on the chopping board.
Frequently asked questions
How do I know it is cooked through?
The internal temperature at the thigh should reach 74 °C and the juices should run clear. Without a thermometer, pierce the thickest part of the thigh: if the juices are pink, keep roasting.
What can I roast with it in the same tin?
Potatoes, carrots and onions in large pieces can be arranged around it and roast with it for the last hour. They catch the juices, so there is no need to cook a separate side.
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More hungarian ideas
- Tray-baked chicken legs with potatoes
- Stuffed Chicken, Hungarian Style
- Breaded Fried Chicken
- Chicken Fricassee with Vegetables
- Chicken paprikash with nokedli dumplings
- Hen soup with egg dumplings
- Chicken stew (csirkepörkölt)
- Breaded fried chicken (rántott csirke)
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