One Way to Beautifully Roast a Chicken
2021-12-10
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1The shiny look of a glazed, roasted chicken may look delicious. But it can be difficult to achieve.
2The sugar in the glaze caramelizes in the oven.
3To caramelize food is to heat the sugar in it at a high temperature.
4This removes all the water.
5The sugar breaks down and then reforms.
6The taste it produces is more complex -- both sweet and salty, buttery and nutty.
7Caramelizing also adds a deeper brown color to the food, in this case the chicken skin.
8That is, if the sugary glaze stays on.
9Roasting in the oven at a high temperature means the glaze could burn.
10Or it could come off the chicken and into the pan.
11This does not lead to a caramelized chicken, but rather just a really dirty container.
12A cooking expert, Christopher Kimball, wrote a story for the Associated Press about a well-tested method that keeps the glaze on the chicken.
13The solution, he says, is in the preparation of the chicken.
14Kimball and his team of food experts found that cutting the chicken open and removing its backbone worked best.
15You can then open the bird and lay it flat in your roasting pan.
16The chicken cooks and browns evenly.
17And because the chicken is flat, the glaze stays where it belongs - on the chicken.
18Cooks calls this preparation method spatchcocking.
19It is also known as butterflying because the bird's shape looks like a butterfly.
20Kimball's recipe for this simple glaze uses few ingredients.
21He adds some citrus juice to the glaze in a separate container to use later when the chicken is done.
22This dish takes about 1 hour and 20 minutes to make.
23However, only 20 minutes are actual cooking time.
24While the chicken is in the oven, you can prepare any side dishes for the meal.
25Since your oven is already on, you could easily roast some potatoes and seasonal vegetables at the same time.
26Here are the ingredients:
27118 mL (½ cup) tamarind chutney OR mango chutney
2859 mL (4 tablespoons) melted salted butter
295 mL (4 grams or 1 teaspoon) ground turmeric OR ground ginger
30Juice of 1 lemon OR 1 lime
311 whole chicken
32Salt and black pepper
33Here are the cooking directions:
34Heat the oven to 218°C (425°F).
35Make the glaze. Stir together the chutney, butter, and turmeric. Measure 79 milliliters (⅓ cup) into a small bowl and add the citrus juice. Set this aside. You will use this later.
36Cut out the chicken's backbone. (Keep this to make chicken soup or chicken stock another time.)
37Place the bird skin side up flat in a roasting pan.
38Season with salt and pepper. Then put on half of the chutney mixture.
39Roast for 40 minutes. Then put on the rest of the chutney mixture and roast until the thickest part of the bird reaches 79°C (175°F.) This will be about another 10 to 15 minutes.
40Take the chicken out of the oven and let it rest in the pan for about 10 minutes.
41Finally, cut, serve with the sauce, and enjoy with family and friends! This recipe serves about four to six people.
42I'm Anna Matteo.
1The shiny look of a glazed, roasted chicken may look delicious. But it can be difficult to achieve. 2The sugar in the glaze caramelizes in the oven. To caramelize food is to heat the sugar in it at a high temperature. This removes all the water. The sugar breaks down and then reforms. The taste it produces is more complex -- both sweet and salty, buttery and nutty. 3Caramelizing also adds a deeper brown color to the food, in this case the chicken skin. That is, if the sugary glaze stays on. 4Roasting in the oven at a high temperature means the glaze could burn. Or it could come off the chicken and into the pan. This does not lead to a caramelized chicken, but rather just a really dirty container. 5A cooking expert, Christopher Kimball, wrote a story for the Associated Press about a well-tested method that keeps the glaze on the chicken. The solution, he says, is in the preparation of the chicken. 6Kimball and his team of food experts found that cutting the chicken open and removing its backbone worked best. You can then open the bird and lay it flat in your roasting pan. 7The chicken cooks and browns evenly. And because the chicken is flat, the glaze stays where it belongs - on the chicken. 8Cooks calls this preparation method spatchcocking. It is also known as butterflying because the bird's shape looks like a butterfly. 9Kimball's recipe for this simple glaze uses few ingredients. He adds some citrus juice to the glaze in a separate container to use later when the chicken is done. 10This dish takes about 1 hour and 20 minutes to make. However, only 20 minutes are actual cooking time. While the chicken is in the oven, you can prepare any side dishes for the meal. Since your oven is already on, you could easily roast some potatoes and seasonal vegetables at the same time. 11Chutney-glazed spatchcocked chicken 12Here are the ingredients: 13Here are the cooking directions: 14I'm Anna Matteo. 15Do you have a favorite chicken dish to share? Or maybe another use of the spatchcocking/butterfly method? Let us know in the Comments Section. 16Christopher Kimball reported this story for the Associated Press. Anna Matteo adapted it for VOA Learning English. Susan Shand was the editor. 17_________________________________________________________ 18Words in This Story 19glaze - n. a liquid mixture that is put on the surface of something and that becomes shiny and smooth when it is dry 20roast - v. to cook by exposing to dry heat (as in an oven or before a fire) 21delicious - adj. very good tasting 22oven - n. a piece of cooking equipment that is used for baking or roasting food 23flat - adj. arranged or laid out so as to be level or even 24recipe - n. a set of instructions for making food 25ingredient - n. one of the things that are used to make a food, product, etc. 26sauce - n. a usually thick liquid poured over or mixed with food 27stock - n. liquid in which meat, fish, or vegetables have been simmered that is used as a basis for soup, gravy, or sauce