A good way to achieve an evenly crisp skinned chicken that is ready in less than half an hour.
1. Cut chicken down the breast, following around the rib cage and detaching the wing and leg, all in once piece. Repeat with the other side to have 2 chicken halves (rib cage and back bone removed).
2. Season with salt and white pepper all over, marinate for half an hour.
3. In a baking tray, place at an inch intervals long pieces of vegetables like carrot/zucchine, rest the chicken halves on top (to let hot air flow below). Bake at top shelf at 220˚ for 10 minutes and then 180˚ for around 20 minutes till cooked.
No comments:
Post a Comment