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Poultry and meat 97
Corn-fed chicken with herb butter [Index: ]
MCRC00837944_BO_Maispoularde_m_Kraeuterbutter-022_F39MCRC00838016_SE_Maispoularde_m_Kraeuterbutter-008MCRC00903287_NF_Maispoularde_m_Kraeuterbutter-039_RZ1PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry
For 4 servings
Universal pan
HERB BUTTER:
60 g butter, soft
1 tbsp olive oil
3 tbsp frozen Italian herbs without onions
Salt
Pepper, freshly ground
Sweet paprika powder
MEAT:
1 corn-fed chicken, 1.6 kg
Salt
Pepper, freshly ground
Per serving
811 kcal, 0 g carbs, 67 g fat, 53 g protein, 0 BU
PREPARATION
1. Beat the butter with an egg whisk until creamy. Add the olive oil and herbs and mix. Season well
with salt, pepper and paprika.
2. Rinse the chicken briefly in cold water and pat dry with kitchen towel. Season with salt and pepper
both inside and out. Carefully detach the skin from the meat on the breast. Insert the herb butter
between the skin and breast meat.
3. Place the chicken into the universal pan with the breast facing down and cook as indicated.
4. Turn after 30 minutes or so and roast until done.
Setting procedure:
Circo-roasting
190 °C
Added steam, medium
Roasting time: 70-80 minutes
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