烤鸡 Roast Whole Chicken

Subtitles turned off

- x 0.5
- x 0.75
- x 1
- x 1.25
- x 1.5

subtitles

dà jiā hǎo wǒ shì xiǎo gāo jiě jīn tiān wǒ men lái zuò kǎo jī

大家好，我是小高姐，今天我们来做烤鸡。

yǒu yī xiē zhù yì shì xiàng wǒ biān zuò biān jiǎng ba

有一些注意事项，我边做边讲吧

zhè shì yī gè gōng jīn zuǒ yòu de jī

这是一个1.6公斤左右的鸡

zhuǎn guò lái bèi cháo shàng

转过来，背朝上

bǎ zhōng jiān de zhè kuài gǔ tóu jiǎn xià lái

把中间的这块骨头剪下来

rán hòu zài zhōng jiān ruǎn gǔ de dì fāng lái yī dāo

然后在中间软骨的地方来一刀

zhè gè jī jiù bèi fàng píng le

这个鸡就被放平了

zhè yàng jī ròu zài kǎo de guò chéng zhōng shòu rè jūn yún ér qiě bǐ jiào róng yì kǎo shú

这样鸡肉在烤的过程中受热均匀，而且比较容易烤熟

mǎi lái de jī ròu chù lǐ bǐ jiào gàn jìng wǒ jiù dà gài yòng zhǐ cā yī cā

买来的鸡肉处理比较干净，我就大概用纸擦一擦

qù diào xià miàn de zhī fáng

去掉下面的脂肪

zhǔn bèi yān ròu yòng de diào liào

准备腌肉用的调料

xiǎo huí xiāng xiāng cài zǐ zī rán huā jiāo hé yán

小茴香，香菜籽，孜然，花椒和盐

dǎo suì zhī hòu qǔ chū lái yī bù fēn

捣碎之后取出来一部分

rán hòu fàng rù suàn cōng hé xiǎo là jiāo

然后放入蒜，葱，和小辣椒

zài cì dǎo suì zhī hòu fàng rù yī sháo shēng chōu

再次捣碎之后，放入一勺生抽

gàn shī liǎng fèn yān liào jiù zuò hǎo le

干湿两份腌料就做好了

bǎ shī de yān liào fàng dào jī de shēn shàng

把湿的腌料放到鸡的身上

lǐ miàn yǒu là jiāo dài zhe shǒu tào lái mǒ

里面有辣椒，带着手套来抹

yuán zé jiù shì méi yǒu jī pí de dì fāng dōu yào mǒ dào

原则就是没有鸡皮的地方都要抹到

kǎo jī yī dìng yào bǎ jī ròu yān rù wèi

烤鸡一定要把鸡肉腌入味

nǎ pà nǐ yòng hěn jiǎn dān de diào liào

哪怕你用很简单的调料

rú guǒ méi yǒu yān zhì de guò chéng sā yán zhī hòu zhí jiē kǎo

如果没有腌制的过程，撒盐之后，直接烤

nà me jī ròu lǐ miàn méi yǒu wèi dào shì qí yī

那么鸡肉里面没有味道是其一

ér qiě tā huì bǐ jiào gàn chái tè bié shì jī xiōng de bù wèi

而且它会比较干柴，特别是鸡胸的部位

jī pí xià miàn de jī xiōng ròu yě tú yī diǎn yān liào

鸡皮下面的鸡胸肉也涂一点腌料

rán hòu bǎ jī pí cā gàn

然后把鸡皮擦干

sā shàng gàn de yān liào

撒上干的腌料

yān ròu yǒu liǎng zhǒng yān zhì fāng fǎ

腌肉有两种腌制方法

yī zhǒng shì shī zhe yān

一种是湿着腌

lì rú bǎ zhěng zhǐ jī ròu pào zài yán shuǐ lǐ

例如把整只鸡肉泡在盐水里

lìng wài yī zhǒng gàn yān lì rú gěi jī pí shàng miàn sā yán

另外一种干腌，例如给鸡皮上面撒盐

rú guǒ nǐ xiǎng yào bǎ jī pí kǎo dào zhè zhǒng jiāo jiāo de zhuàng tài yào bì miǎn yòng shī yān de fāng fǎ

如果你想要把鸡皮烤到这种焦焦的状态，要避免用湿腌的方法

ér yào xuǎn yòng gàn yān wèi de shì ràng jī pí bǎo chí gàn zào

而要选用干腌，为的是让鸡皮保持干燥

zuì hòu bǎ jī chì jiān yā zài xià miàn

最后把鸡翅尖压在下面

jī ròu zhǔn bèi hǎo le bù yào gài qǐ lái

鸡肉准备好了，不要盖起来

jiù zhè yàng zhí jiē fàng dào bīng xiāng lěng cáng shì gé yè yān zhì

就这样直接放到冰箱冷藏室隔夜腌制

yě shì wèi le ràng jī pí gèng jiā gàn zào

也是为了让鸡皮更加干燥

dì èr tiān jī pí biǎo miàn yǐ jīng bǐ jiào gàn le

第二天，鸡皮表面已经比较干了

zhǔn bèi yī xiē shū cài

准备一些蔬菜

zhè xiē dōu shì bǐ jiào nài kǎo de shū cài

这些都是比较耐烤的蔬菜

nán guā bù xū yào qù pí xǐ jìng qiè chéng hòu piàn

南瓜不需要去皮，洗净切成后片

hóng luó bo qù pí hòu zhōng jiān piàn kāi

红萝卜去皮后中间片开

tǔ dòu zhōng jiān qiè yī dāo rán hòu qiè chéng shǔ jiǎo xíng zhuàng

土豆中间切一刀，然后切成薯角形状

hóng shǔ zhōng jiān qiè kāi rán hòu qiè zhǎng tiáo

红薯，中间切开，然后切长条

fàng dào yī gè dà kǎo pán lǐ

放到一个大烤盘里

dào rù gǎn lǎn yóu

倒入橄榄油

yòng shǒu zhuā yī zhuā

用手抓一抓

ràng gǎn lǎn yóu tú shū cài biǎo miàn

让橄榄油涂蔬菜表面

zhěng lǐ yī xià zhōng jiān fàng jī de dì fāng shū cài pù de báo yī diǎn

整理一下，中间放鸡的地方蔬菜铺的薄一点

fàng shàng jī

放上鸡

bù yào wàng le wǒ men dà suàn

不要忘了我们大蒜

kǎo de shí jiān bǐ jiào zhǎng kǎo pán xià miàn de shū cài róng yì kǎo hú

烤的时间比较长，烤盘下面的蔬菜容易烤糊

yòng shuāng kǎo pán kě yǐ bì miǎn shū cài kǎo hú

用双烤盘可以避免蔬菜烤糊

huá shì dù huò zhě shè shì dù xiān kǎo fēn zhōng

425华氏度，或者220摄氏度先烤40分钟

yī gè xiǎo wǎn yī sháo shēng chōu yī diǎn fēng mì

一个小碗，一勺生抽，一点蜂蜜

fēn zhōng zhī hòu jī pí yǐ jīng kǎo jiāo le

40分钟之后，鸡皮已经烤焦了

shuā shàng shēng chōu fēng mì gěi tā shàng sè

刷上生抽蜂蜜，给它上色

fàng rù kǎo xiāng zài kǎo fēn zhōng

放入烤箱，再烤10-15分钟

zuì hòu de wǔ fēn zhōng nǐ dīng zhe kǎo xiāng

最后的五分钟你盯着烤箱

yán sè shàng dé guò kuài yòng xī bó zhǐ gài yī gài

颜色上得过快，用锡箔纸盖一盖

xiāng fǎn yán sè shàng dé tài màn kě yǐ dǎ kāi kǎo xiāng de zhì kǎo gōng néng bāng zhù tā shàng sè

相反，颜色上得太慢，可以打开烤箱的炙烤功能帮助它上色

zuì zhōng jī dà tuǐ de wēn dù yào dào dá huá shì dù huò zhě shè shì dù

最终鸡大腿的温度要到达160华氏度，或者71摄氏度

kǎo hǎo xiān bù zhe jí chī xī bó zhǐ gài zhù děng shí wǔ fēn zhōng zài qiè

烤好先不着急吃。锡箔纸盖住，等十五分钟再切

gāng hǎo zhè gè gōng fū bǎ shū cài zài kǎo yī kǎo

刚好这个功夫把蔬菜再烤一烤

sā shàng zī rán fěn là jiāo fěn hé yán

撒上孜然粉，辣椒粉和盐

dǎ kāi zhì kǎo gōng néng fēn zhōng zuǒ yòu

打开炙烤功能5分钟左右

zhì kǎo gōng néng shàng sè fēi cháng kuài nǐ yào xiǎo xīn bù yào kǎo hú le

炙烤功能上色非常快，你要小心不要烤糊了

wēi wēi kǎo jiāo de shū cài fēi cháng hǎo chī

微微烤焦的蔬菜非常好吃

yòng yī gè dà yī diǎn de pán zi

用一个大一点的盘子

xià miàn fàng yī xiē shū cài

下面放一些蔬菜

zài fàng shàng kǎo jī

再放上烤鸡

rán hòu yòng shū cài bǎ biān biān de fèng xì sāi mǎn

然后用蔬菜把边边的缝隙塞满

zuì hòu fàng rù kǎo shú de dà suàn

最后放入烤熟的大蒜

shì bù shì jié rì de qì fēn jiù chū lái la

是不是节日的气氛就出来啦

kǎo pán lǐ dào rù rè shuǐ shāo wēi jiā rè

烤盘里倒入热水，稍微加热

dào rù diàn fěn shuǐ

倒入淀粉水

diào dào nǐ xiǎng yào de nóng chóu chéng dù

调到你想要的浓稠程度

yán sè bù gòu de huà bǔ yī diǎn lǎo chōu

颜色不够的话，补一点老抽

zuì hòu cháng yī cháng wèi dào sā yī diǎn yán

最后尝一尝味道撒一点盐

bù xiǎng yào lǐ miàn de zhā zhā jiù bǎ tā guò lǜ yī xià

不想要里面的渣渣，就把它过滤一下

ròu jiàng zhī jiù zuò hǎo le

肉酱汁就做好了

wǒ men xiān lái kàn kàn jī tuǐ ròu

我们先来看看鸡腿肉

jī bèi de gǔ tóu qù diào zhī hòu jī tuǐ ròu hé jī shēn jiù lián zhe yī zhāng pí fēi cháng róng yì jiù qiè kāi

鸡背的骨头去掉之后，鸡腿肉和鸡身就连着一张皮，非常容易就切开

qiè kāi zhī hòu nǐ kě yǐ kàn dào lǐ miàn fēi cháng duō de zhī shuǐ

切开之后，你可以看到里面非常多的汁水

jī tuǐ ròu yòu huá yòu nèn méi yǒu xuán niàn

鸡腿肉又滑又嫩，没有悬念

zài kāi yī kuài

再开一块

yī jiù ruǎn nèn duō zhī

依旧软嫩多汁

kàn kàn jī xiōng ròu de bù wèi

看看鸡胸肉的部位

jī xiōng ròu lǐ běn shēn jiù shì yī dà kuài jī ròu

鸡胸肉里本身就是一大块鸡肉

lǐ miàn méi yǒu duō shǎo zhī fáng

里面没有多少脂肪

nǐ hěn nán gǎi biàn tā dàn shì kě yǐ tōng guò yān zhì de guò chéng ràng tā biàn dé yǒu wèi dào

你很难改变它，但是可以通过腌制的过程让它变得有味道

ér qiě chī qǐ lái bù huì jué dé gàn chái

而且吃起来不会觉得干柴

kàn kàn zhè kuài jī pí

看看这块鸡皮

kǎo de jiāo jiāo de hái dài yǒu fēng mì de yī diǎn diǎn tián wèi

烤的焦焦的，还带有蜂蜜的一点点甜味

kǎo shú de shū cài lǐ miàn tǔ dòu hóng luó bo yě méi yǒu xuán niàn

烤熟的蔬菜里面，土豆红萝卜也没有悬念

wèi dào dà jiā dōu hěn shú xī

味道大家都很熟悉

zhǔ yào shì zhè gè ruǎn nuò de hóng shǔ

主要是这个软糯的红薯

hé gàn miàn de nán guā

和干面的南瓜

dōu fēi cháng měi wèi

都非常美味

zhù dà jiā jié rì yú kuài wǒ shì xiǎo gāo jiě wǒ men xià jí zài jiàn

祝大家节日愉快！我是小高姐，我们下集再见。

Hello everyone, I’m Xiao Gao, today we’re going to make roast chicken.

There are some tricks, I'll explain.

This it is a 1.6 kg chicken.

Turn the back up.

Remove the middle bone.

Cut the cartilage,

The chicken is flat now.

which helps chicken heat up evenly, and reduces the cooking time.

I clean the chicken with a paper towel.

Remove the fat.

Prepare the spices.

Fennel, coriander seeds, cumin , then Sichuan peppercorns and salt.

Take a spoonful after spices are crushed.

Add garlic, green onions, chili peppers.

Mashed again, then, put soy sauce.

Both dry and wet marinades are ready.

Put the wet marinade onto the chicken.

Wear gloves to protect your hands from chili.

Spread the marinade everywhere except skin part.

Marination is important for roast chicken.

Even with very simple spices.

Without marination,

chicken will be tasteless and dry.

Specially chicken breast will be very dry.

Spread the spices under the breast skin as well.

Dry the skin with paper towel.

Spread the dry marinade.

There are two types of marination.

One is wet.

e.g. the whole chicken soaked in brine.

The other is dry marination. e.g. rub salt on chicken,.

If you want to achieve a crisper skin, you may want to avoid wet marination,

use dry spices instead. The purpose is to further dry the skin.

Tuck the wingtips underneath.

Chicken is ready. Not to cover it up.

Directly into the refrigerator to marinate overnight.

Which also make the chicken skin drier.

The next day, chicken skin looks good.

Prepare the vegetables.

These vegetables go very well with the chicken.

No need to peel the squash. Cut it into thick slices.

Peel the carrots, and cut in the middle.

Halve the potato, then cut into wedges.

Sweet potato, cut in the middle, then cut into long strips.

Use a large baking pan.

pour the olive oil.

Flip the vegetables with your hands to coat the oil on the vegetables.

loosely arrange the vegetables in the middle.

Put on the chicken.

Don't forget the garlic.

Vegetable burnt easily, since the baking time is long.

Use double baking pans to prevent vegetables from burning.

Preheated oven, 425 degrees Fahrenheit or 220 degrees bake for 40 minutes first.

A small bowl, spoonful of soy sauce, a little honey.

After 40 minutes, the chicken skin is crispy already.

Brush on soy sauce honey to color.

Into the oven, and bake it for an additional 10-15 minutes.

During the last 5 minutes, pay close attention to the chicken.

Color too quickly, cover it with aluminum foil.

However if color too slowly, you can turn on the broiler to help.

When chicken thigh reaches 160 degrees Fahrenheit, or 71 degrees Celsius, roast chicken is done.

Cove it with foil, waif for 15 minutes before cutting.

We can further roast the vegetables.

Sprinkle with cumin, chili powder and salt.

Turn on the broiler for 5 minutes.

Broiler is very hot, be careful not to burn your vegetables.

Slightly charred vegetables are very tasty.

Use a big plate.

Some vegetables first.

And then put on the chicken.

then fill the gap with more vegetables.

Roast garlic on the top.

Now it feels like a holiday.

Pour hot water on baking pan. heat it up.

Add starch water.

Until you get the desired thickness.

Add dark soy sauce if needed.

a pinch of salt at the end.

Run through a sieve.

The gravy is ready.

Let's take a look at the chicken leg first.

After the back bones is removed, chicken leg is only connected with the skin to the body, very easy to cut.

You can see how much juice come out.

The meat is very tender and juicy.

Cut another piece.

Still tender and juicy.

Now look at the chicken breast meat.

Chicken breast is one big muscle,

and has very little fat.

It is hard to change it, but we can use marination to flavour it,

to make it taste less dry.

Look at the skin.

Crispy with a hint of sweetness from honey.

roast vegetables, potatoes, carrots are very familiar.

We all know the taste.

It is the sweet potato, that is soft and sweet.

and cooked pumpkin will surprise you.

They are all very delicious

I wish you all a happy holiday! I'm Xiao Gao, see you in the next episode.

Subtitles turned off
Wow! You're awesome!