John Myers
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Orange and Rosemary Chicken
The perfect orange and rosemary chicken recipe with a picture and simple step-by-step instructions.
The main actor:
- 1 Pc. Chicken
In the supporting roles (for the marinade):
- 30 Pc. Colorful peppercorns
- 3 Pc. Allspice grains
- 1 Pc. Star anise
- 1 Pc. Bay leaf
- 1 Pc. Fresh ginger about the size of a thumb
- 3 branches Rosemary fresh
- 1 Pc. Lime untreated
- 2 Pc. Oranges untreated
- 4 teaspoon Chili sauce
- 2 teaspoon Sea-Salt
- 75 ml Olive oil
For the accompaniment:
- The marinade
- Some juices from the fried chicken
- 250 ml Cream, sweet
- 2 tbsp Sour cream
- If necessary, starch for binding
- Pepper from the grinder
The props:
- 1 Pc. Freezer bag, the 3l variant was sufficient for my flutter man
- 1 Pc. Freezer bag clip so that nothing leaks in the refrigerator
- 1 Pc. Chicken sit roaster, alternatively a bottle or can. Or simply cook lying on the grill in the oven, but then put the drip pan underneath.
- 1 Pc. Fine-Mesh sieve
Before the show:
- Free the main character of any remains of feathers or the like, rinse if necessary. Drain well or pat dry with kitchen roll.
- Coarsely crush the peppercorns, allspice and star anise in a mortar and briefly toast them in a pan until they are fragrant. Let cool down briefly and put in the freezer bag.
- Roughly chop the bay leaf, peel the ginger and chop finely. Wash the rosemary sprigs and also finely chop. Put in the freezer bag.
- Rinse the lime and oranges with hot water, rub the peel with a fine grater, squeeze out the juice. Everything in the freezer bag.
- Now the chilli sauce (bought or homemade, I recommend the sauce from Lunapiena Stock: Hot onion and chilli sauce), sea salt and olive oil in the freezer bag and mix everything well.
- Now the main character, put the chicken in the bag. Close the bag tightly, being careful that as little air as possible remains in it.
- Time for a little massage for our main character, then off to the fridge with him. There it is allowed to rest in its plastic cover for about 4 hours, preferably overnight. Every now and then turn around and massage. Should he be fine.
Let the show begin:
- Preheat the oven to 150 ° C top / bottom heat.
- Free the main character from his plastic cover, remove any sticky bits of ginger, rosemary, etc. and place on his roaster. Put the marinade in a small saucepan.
- Put on the stage outfit, a piece of aluminum foil over the neck and the wings helps that they do not burn too quickly, you can save yourself cooking on the grate.
- approx. Cook for 1 1/2 hours in the oven at 150 ° C. Remove the stage outfit (aluminum foil) after approx. 1 hour.
- The star is done when it is nicely tanned and only transparent juice comes out when piercing the thighs.
The final:
- Bring the marinade with the gravy to the boil and simmer for about 3 minutes.
- Pass through a sieve and bring to the boil again with the cream. Thicken with starch if you like and refine with the sour cream. If necessary, season with pepper, there should actually be enough salt.
- Bon appetit !!
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