「Elaine」 Roast Chicken with Mashed Potatoes and Natural Pan Gravy│烤鸡配土豆泥和天然肉汁做法 步骤 图解

用料  

【Elaine】 Roast Chicken with Mashed Potatoes and Natural Pan Gravy│烤鸡配土豆泥和天然肉汁的做法  

1. Wash the chicken; marinate it with salt and white pepper for half an hour, put two lemon slices into the abdominal cavity; tighten the chicken. 鸡身洗净，用盐和白胡椒腌制半小时，腹腔内放入两片柠檬片，鸡身收紧。

2. Wrap the tips of the wings and exposed leg bones in foil to prevent them from burning; Brush the bottom of the plate and the outside of the chicken with a layer of coconut oil. 用锡纸把鸡翅尖和露出来的鸡腿骨包一下，防止烤焦；在盘子底部刷和鸡的外表皮刷一层椰子油。

3. 把鸡放进烤箱200℃烤15分钟；端出来冷却五分钟，把容器里的油刷上鸡身，继续烤30分钟；端出冷却，涂上油，160℃烤大概15到30分钟。Put the chicken in the oven at 200℃ for 15 minutes; Leave to cool for 5 minutes. Brush the chicken with oil from the container and bake for another 30 minutes. Let cool, coat with the oil and bake at 160℃ for 15 to 30 minutes.

4. 土豆切块，盐水里煮开，但是不要煮得太过；土豆加盐和白胡椒搅拌成土豆泥，土豆泥中加入牛奶。Cut potatoes and bring to a boil in salted water, but not over cooked; Mash potatoes with salt and white pepper. Add milk to the mash.

5. 放凉的烤鸡切块装盘，加上土豆泥。Cool roast chicken, cut into pieces and serve with mashed potatoes.

6. 烤盘中的油，中筋面粉和鸡汤调成汁。Mix oil, flour and chicken stock in a baking dish to make a roux.

7. 烤鸡淋上汁，撒上白胡椒，加上薄荷点缀。Top the roast chicken with the roux, sprinkle with white pepper and garnish with mint.

8. 合照~

小贴士

REFERENCE: Page 431（Ch17 POULTRY）of On Cooking A Textbook of Culinary Fundamentals, 5th Edition. 参考《烹饪基础知识教科书（第五版）》，第十七章 家禽，431页。（作者把菜谱中的黄油换作了椰子油）