ReceptnaptárLarded Young Chicken, Roasted
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Ingredients
Method
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- Rinse the chicken and pat dry.
- Using the tip of a sharp knife, make small slits and lard the chicken with thin bacon strips, distributed evenly under the skin.
- Season with salt inside and out.
- Preheat the oven to 200°C, place the chicken in a roasting pan, add the lard next to it, and pour 100 ml water underneath.
- Roast for about 30-35 minutes, basting with its own juices every 8-10 minutes for even browning.
- If the liquid runs out, top up with a little water so the fat doesn't burn.
- The chicken is done when a meat thermometer reads 74°C in the thickest part of the thigh and the skin is crisp and an even golden-red.
- Rest for 5-10 minutes, carve, and serve drizzled with the pan juices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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