Recipes 食譜


Ingredients 成分

Whole-Roasted Chicken 烤雞

1 whole, 1.2 kilograms brined chicken, with neck n feet attached 雞一隻, 1.2公所鹽水雞， 連腳及頸

Brine (below) 鹽水漬（如下）

Spinach and mushroom farce (below) 菠菜及蘑菇餡料（如下）

Chicken Brine 鹽水漬

  • 10 litres water 10 公升水

    600 grams salt 600 克鹽

    700 grams sugar 700 克糖

    2 sprigs fresh thyme 2 紮百里香

    2 cloves garlic 2 瓣蒜頭

    1 bay leaf 1 片乾月桂葉

  • 1 teaspoon black peppercorns 1 茶匙黑胡椒粒

  •  

Spinach and Mushroom Farce 菠菜及蘑菇餡料

3.75 grams spinach 3.75 克菠菜

Salted butter, as needed 牛油

45 grams chicken liver 45 克雞肝

100 grams chicken mousse 100 克雞肉慕斯

200 grams mushroom duxelle (recipe below) 200 克蘑菇蓉 （食譜如下）

1 tablespoon chopped tarragon 1湯匙 龍蒿葉

Salt and pepper, to taste 鹽及胡椒粉

Mushroom Duxelle蘑菇蓉

125 grams button mushrooms 125 克蘑菇

Salted butter, as needed 有鹽牛油

Method 做法

Whole-Roasted Chicken 烤雞

  1. Starting from the neck and using your finger to lightly guide the skin away from the breast, separate the skin from the chicken breast without tearing it. 從頸部開始，用手指慢慢將雞皮從雞胸移開，將雞皮與雞胸肉分開而不撕裂
  2. Pipe 125 grams of the farce under each breast, and use your hands to spread it 用管子將餡料注入雞皮與雞胸之間，每邊125克，並用手指慢慢推開
  3. Truss the chicken. 將雞隻用架撐好
  4. Roast in the oven at 204 degrees Celsius for 10 minutes. Then lower the temperature to 190, and continue roasting for 25-30 minutes, or until the juices run clear. 放進焗爐以204度烤10分鐘，再將溫度調至190度烤25-30分鐘
  5. Rest for 15-20 minutes before serving. 將雞隻靜止15-20分鐘再上菜

Chicken Brine 鹽水漬

  1. In a large stock pot, bring all the ingredients for the brine to a boil. 於大鍋中，將所有食材煮沸

  2. Remove the chicken from the brine, and refrigerate on a rack to dry for 2-3 days. 從鹽水中取出雞隻，然後放在架子上冷藏2-3天

  3. Let cool and refrigerate, before fully submerging the chicken in brine for 12 hours. 先將鹽水放進冰箱冷卻，再把雞隻完全浸入鹽水中浸12小時

Spinach and Mushroom Farce 菠菜及蘑菇餡料

  1. Cook the spinach in salted butter until wilted. 將菠菜以牛油煮至稔身
  2. Using a towel, squeeze out extra liquid until the weight of the spinach is reduced by half. 以毛巾將多餘水份榨出，直至菠菜的重量是原來的一半
  3. Finely chop the spinach. 將菠菜切碎
  4. Pulse the chicken liver in a food processor and pass through a tamis. 於食品加工機中將雞肝打碎，再過濾布
  5. Fold together the spinach and chicken liver with the remaining ingredients, and set aside in the refrigerator for two hours. 將菠菜、雞肝與餘下食材混合，放進冰箱中冷藏兩小時

Mushroom Duxelle蘑菇蓉

  1. Sauté the whole mushrooms in salted butter until golden brown. 原隻蘑菇與牛油炒至金黃
  2. Squeeze out excess liquid through a towel until mushroom weight is reduced by half. 以毛巾將多餘水份榨出，直至蘑菇的重量是原來的一半
  3. Finely chop the mushrooms. 將蘑菇切碎

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