Ayamnya diginiin biar gak kering. Resep roasted chicken
Roast chicken with Pilaf rice
Roasted Whole Chicken with Pilaf Rice
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan ayam utuh (sekitar 800-900 gram), lalu buat bumbu olesan: campurkan mentega, daun thyme, garam, bubuk chili, garlic powder, dan fish sauce hingga rata (mentega jangan terlalu dingin dari kulkas, biar mudah diaduk).
- Cuci bersih ayam, lalu keringkan seluruhnya (termasuk bagian dalam) menggunakan tisu dapur agar bumbu bisa menempel dengan baik.
- Pakai sarung tangan, lalu selipkan bumbu olesan di bawah kulit ayam secara perlahan (hati-hati jangan sampai kulitnya sobek), ratakan dengan jari.
- Masukkan sisa bumbu ke rongga dalam ayam dan ratakan, lalu masukkan juga bawang putih utuh dan tambahan daun thyme ke dalam rongga.
- Tutup ayam, lalu marinasi di dalam kulkas semalaman (idealnya 1-2 malam) agar bumbu meresap sempurna.
- Sebelum memanggang, diamkan ayam hingga mendekati suhu ruang, lalu panggang di oven dengan suhu sekitar 180-185°C.
- Untuk pilaf rice, rendam beras biryani (atau basmati) dengan air selama sekitar 20 menit.
- Potong dadu paprika merah, bawang bombay, bawang putih, dan daun ketumbar/parsley.
- Panaskan olive oil dan sebagian butter, tumis bawang bombay hingga layu, lalu masukkan bawang putih.
- Masukkan beras yang sudah direndam, tambahkan chicken powder, garam, dan air dengan perbandingan sekitar 1:1,5 terhadap beras, masak hingga matang, cicipi rasanya.
- Taruh ayam di atas nasi dalam loyang, tuang sedikit air di dasar loyang agar tidak gosong dan bisa menjadi saus, lalu panggang tertutup sekitar 1 jam, cek dan tambah air setiap 10 menit, dan balik ayam di pertengahan waktu agar matang merata.
- Setelah matang, pindahkan cairan/jus ayam yang terkumpul di dasar loyang ke panci, masak dengan sedikit tepung sambil diaduk hingga mengental menjadi saus (gravy).
- Sajikan ayam panggang di atas nasi pilaf, siram dengan saus, dan taburi dengan bawang putih panggang serta parsley.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a whole chicken (about 800-900 g), then make the butter rub: mix butter, thyme leaves, salt, chili powder, garlic powder, and fish sauce until combined (the butter shouldn't be too cold straight from the fridge, so it's easier to mix).
- Wash the chicken clean, then dry it thoroughly (including the cavity) with paper towels so the seasoning sticks well.
- Wearing gloves, gently slide the butter rub under the chicken skin (careful not to tear it), spreading it with your fingers.
- Put the remaining rub inside the cavity and spread it around, then add whole garlic cloves and extra thyme sprigs into the cavity.
- Cover the chicken and marinate it in the fridge overnight (ideally 1-2 nights) so the flavors fully absorb.
- Before roasting, let the chicken come closer to room temperature, then roast in the oven at around 180-185°C.
- For the pilaf rice, soak the biryani (or basmati) rice in water for about 20 minutes.
- Dice the red bell pepper, onion, garlic, and coriander/parsley.
- Heat olive oil and part of the butter, sauté the onion until soft, then add the garlic.
- Add the soaked rice, add chicken powder, salt, and water at about a 1:1.5 ratio to the rice, cook until done, and taste.
- Place the chicken on top of the rice in a baking pan, pour a little water into the bottom of the pan so it doesn't burn and can become a sauce, then cover and roast for about 1 hour, checking and adding water every 10 minutes, flipping the chicken halfway through for even cooking.
- Once cooked, transfer the pan juices collected at the bottom to a pot, cook with a little flour while stirring until it thickens into a gravy.
- Serve the roasted chicken over the pilaf rice, drizzle with the gravy, and top with roasted garlic and parsley.
Mode Masak
Roast chicken with Pilaf rice
Roasted Whole Chicken with Pilaf Rice
Ayamnya diginiin biar gak kering. Resep roasted chicken
Ayamnya diginiin biar gak kering. Resep roasted chicken
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan ayam utuh (sekitar 800-900 gram), lalu buat bumbu olesan: campurkan mentega, daun thyme, garam, bubuk chili, garlic powder, dan fish sauce hingga rata (mentega jangan terlalu dingin dari kulkas, biar mudah diaduk).
- Cuci bersih ayam, lalu keringkan seluruhnya (termasuk bagian dalam) menggunakan tisu dapur agar bumbu bisa menempel dengan baik.
- Pakai sarung tangan, lalu selipkan bumbu olesan di bawah kulit ayam secara perlahan (hati-hati jangan sampai kulitnya sobek), ratakan dengan jari.
- Masukkan sisa bumbu ke rongga dalam ayam dan ratakan, lalu masukkan juga bawang putih utuh dan tambahan daun thyme ke dalam rongga.
- Tutup ayam, lalu marinasi di dalam kulkas semalaman (idealnya 1-2 malam) agar bumbu meresap sempurna.
- Sebelum memanggang, diamkan ayam hingga mendekati suhu ruang, lalu panggang di oven dengan suhu sekitar 180-185°C.
- Untuk pilaf rice, rendam beras biryani (atau basmati) dengan air selama sekitar 20 menit.
- Potong dadu paprika merah, bawang bombay, bawang putih, dan daun ketumbar/parsley.
- Panaskan olive oil dan sebagian butter, tumis bawang bombay hingga layu, lalu masukkan bawang putih.
- Masukkan beras yang sudah direndam, tambahkan chicken powder, garam, dan air dengan perbandingan sekitar 1:1,5 terhadap beras, masak hingga matang, cicipi rasanya.
- Taruh ayam di atas nasi dalam loyang, tuang sedikit air di dasar loyang agar tidak gosong dan bisa menjadi saus, lalu panggang tertutup sekitar 1 jam, cek dan tambah air setiap 10 menit, dan balik ayam di pertengahan waktu agar matang merata.
- Setelah matang, pindahkan cairan/jus ayam yang terkumpul di dasar loyang ke panci, masak dengan sedikit tepung sambil diaduk hingga mengental menjadi saus (gravy).
- Sajikan ayam panggang di atas nasi pilaf, siram dengan saus, dan taburi dengan bawang putih panggang serta parsley.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a whole chicken (about 800-900 g), then make the butter rub: mix butter, thyme leaves, salt, chili powder, garlic powder, and fish sauce until combined (the butter shouldn't be too cold straight from the fridge, so it's easier to mix).
- Wash the chicken clean, then dry it thoroughly (including the cavity) with paper towels so the seasoning sticks well.
- Wearing gloves, gently slide the butter rub under the chicken skin (careful not to tear it), spreading it with your fingers.
- Put the remaining rub inside the cavity and spread it around, then add whole garlic cloves and extra thyme sprigs into the cavity.
- Cover the chicken and marinate it in the fridge overnight (ideally 1-2 nights) so the flavors fully absorb.
- Before roasting, let the chicken come closer to room temperature, then roast in the oven at around 180-185°C.
- For the pilaf rice, soak the biryani (or basmati) rice in water for about 20 minutes.
- Dice the red bell pepper, onion, garlic, and coriander/parsley.
- Heat olive oil and part of the butter, sauté the onion until soft, then add the garlic.
- Add the soaked rice, add chicken powder, salt, and water at about a 1:1.5 ratio to the rice, cook until done, and taste.
- Place the chicken on top of the rice in a baking pan, pour a little water into the bottom of the pan so it doesn't burn and can become a sauce, then cover and roast for about 1 hour, checking and adding water every 10 minutes, flipping the chicken halfway through for even cooking.
- Once cooked, transfer the pan juices collected at the bottom to a pot, cook with a little flour while stirring until it thickens into a gravy.
- Serve the roasted chicken over the pilaf rice, drizzle with the gravy, and top with roasted garlic and parsley.
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