Bahan-bahan
Brine Solution
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Air 1.0 ltr (liter)
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Garam 15.0 g
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Gula 30.0 g
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Chicken 1.0 kg
Smoked Chilli Honey Glaze
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Madu 40.0 ml
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Mentega 50.0 g
Vegetables
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Fingerling Potatoes, blanched and sliced 100.0 g
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Broccolini, blanched 100.0 g
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Baby Carrot 100.0 g
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Mentega 100.0 g
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Air 100.0 g
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Tarragon, chopped 5.0 g
Penyediaan
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Brine Solution
- Mix well all ingredients for the brine and submerge chicken in it overnight.
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Smoked Chilli Honey Glaze
- In a pot, heat up honey and Hellmann's Smoked Chilli Dressing.
- Fold in butter and Knorr Lime Seasoning Powder.
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Roast Chicken
- Stuff chicken with mire poix (optional) and roast it in preheated oven at 120°C for 30 mins.
- After 30 mins, increase oven heat to 200°C and coat the chicken with glaze.
- Bake for another 10 mins, while brushing the chicken with an additional layer of glaze every 5 mins.
- Lower heat to 60°C for holding purposes.
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Vegetables
- In a pot, boil water, add in Knorr Concentrated Chicken Stock and fold in butter and tarragon.
- Simmer vegetables in stock till well coated.
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Plating & Assembly
- Plate and assemble.