這次的香橙瑪薩拉酒烤雞的食譜是改良上次製作的香橙瑪薩拉酒焗法國小春雞。改良的目的是令雞胸更嫩滑、雞肉更有橙的果香味及瑪薩拉酒的甜味。這次加入了更多的事前功夫，例如：在雞胸上塗上牛油，令雞胸肉保持濕潤。果香味的提升是透過把整個橙塞進雞腔內。另外，瑪薩拉酒混合了橙汁成為醃料。這次的效果十分理想，烤雞皮脆肉嫩，肉汁十分豐富，而且雞胸嫩滑得難以想像，雞肉散發著果香及酒香味，不會感到肥膩。
香橙瑪薩拉酒烤雞
材料
- 雞 1隻
- 奧勒岡葉 dry oregano 2茶匙
- 橙 2個 (推薦用小型橙)
- 瑪薩拉酒 marsala wine 約 100 mL
- 鹽味牛油 2小片
- 錫紙
步驟
- 用鹽、黑胡椒、奧勒岡葉醃雞 (雞腔也要！)。用大碗盛起雞隻。
- 將其中一個橙在桌上滾動及輕輕按壓，用叉在上面插起很多的小洞，令橙汁輕易在烤焗期間流出。將橙塞進雞腔中。
- 把牛油放在室溫環境，加入奧勒岡葉，拌勻。把牛油分成2份，塞進雞胸肉與外皮之間。目的是令雞胸能夠保找濕潤。
- 把另一個橙磨出皮屑，加在雞身上。之後搾出橙汁，倒入瑪薩拉酒混合，份量約 1:1，然後塗上雞身。
- 醃雞2－3小時，期間要反轉雞隻，令雞身能沾上瑪薩拉酒及橙汁。
- 把雞放進烤盤，並用錫紙包裹著整個烤盤及雞。放入已預熱的焗爐 180C 45-60分鐘 (時間由雞身大小決定)
- 除去錫紙，倒上少許瑪薩拉酒，再放入焗爐，以 200C 焗 25分鐘
Roasted Chicken with Oregano, Marsala Wine and Orange
Ingredients
- 1 Whole Chicken
- 2 teaspoon Dry Oregano
- 2 Oranges (prefer small one)
- ~100 mL Marsala wine
- 2 pieces of salted butter
- 1 piece of alminium foil
Directions
- Put the chicken in a big bowl. Add salt, peppers, oregano.
- Press and roll one of the oranges. Use a fork to make some small holes on the orange so that the juice can come out easily. Put the orange inside the chicken.
- Put the butter into a small bowl under room temperature. Add oregano into butter. Mix well. Put the butter in between the chicken breast and the skin. It is used to keep the breast moist.
- Use another orange to make the orange zest. Add the zest to the chicken. Take out the orange juice. Mix with the same amount of marsala wine. Pour the mixture on the chicken.
- Marinate the chicken for 2-3 hrs. The chicken need to be rotated so that the whole body can be marinated inside the mixture.
- Put the chicken into a baking tray. Wrap the chicken and the tray with aluminium foil. Put it into a pre-heated oven at 180 C for 45－60 min. The time depends on the size of the chicken.
- Remove the foil. Add some marasla wine to the chicken. Put the chicken back to oven at 200C for 25 min.