Removing fat
Preheat the oven to 200°C. Remove the chicken from its packaging and wash thoroughly under flowing water. Also, remove the package containing the innards. Dab it until it's dry. Cut the unnecessary fat off the chicken.
Roasted Chicken
1000g
chicken
1 tablespoon of
salt
2 pinches
of pepper
1 coffeespoon
of curry powder
1 coffeespoon
pepper spice powder
1 pinch
of chili powder
2 tablespoons of
olive oil
1
apple
100g
1 serving
Brennwert
664 kJ
1900 kJ
158 kcal
453 kcal
Fett
8.5 g
24 g
davon gesättigte Fettsäuren
2.1 g
6.1 g
Kohlenhydrate
1.8 g
5.3 g
davon Zucker
1.7 g
4.8 g
Protein
18 g
53 g
Salz
1.8 g
5.3 g
Roasted Chicken
description & times
Roasted chicken with crispy skin and apple filling is a classic recipe of the Viennese cuisine. It is actually quite easy to prepare. Good seasoning and frying slowly, pouring it with it's own sauce over again and again: this is the key to success! It is served as a festive- or Sunday meal.
Preparing the chicken
Cut off the ends of the chicken wings.
Putting the spices into a bowl
Put the spices into a bowl.
Mixing in olive oil
Mix them with olive oil. Stir in an eighth of hot water
Spreading the oil mixture inside the chicken
Apply the olive oil mixture to the insid using a brush.
Spread the oli mixture all over the chicken
Spread out the mixture all over the chicken on the outside.
Everything should be covered with the spice mixture, even under the legs and wings.
Place an apple
Stuff the chicken with the washed apple. Close the opening using a tooth pick.
Frequently pouring it over and over again
Place the chicken into a frying pan or a fireproof dish. Put it in the oven. Baste the olive oil mixture once more with a quarter litre of water. After 15 minutes, brush it over and baste the chicken again. Repeat this procedure three times while the chicken is in the oven.
Taking out the apple
Fry the chicken until it's crispy. If your oven has a grill function, you can use it for the last five minutes at 150 °. Take the chicken out and remove the apple and quarter it. It is served with the chicken.
Carving the chicken
Halve the chicken and separate the wings and the legs. Prepare it on a plate or in portions and serve it hot with it's sauce.
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