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Kandungan anda sedang diadaptasikan kepada jenis perniagaan anda

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Brine Solution

  • Air 1.0 ltr (liter)
  • Garam 15.0 g
  • Gula 30.0 g
  • Chicken 1.0 kg

Smoked Chilli Honey Glaze

Vegetables

  • Fingerling Potatoes, blanched and sliced 100.0 g
  • Broccolini, blanched 100.0 g
  • Baby Carrot 100.0 g
  • Mentega 100.0 g
  • Air 100.0 g
  • Tarragon, chopped 5.0 g
  1. Brine Solution

    • Mix well all ingredients for the brine and submerge chicken in it overnight.
  2. Smoked Chilli Honey Glaze

    • In a pot, heat up honey and Hellmann's Smoked Chilli Dressing.
    • Fold in butter and Knorr Lime Seasoning Powder.
  3. 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.
  4. 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.
  5. Plating & Assembly

    • Plate and assemble.
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