The three Michelin stars Jordi Cruz and co-presenter of master chef knows that getting roast chicken juicy isn’t always easy. However, he also knows that, in addition to the type of chicken and how we marinate it, there are tricks so that roast chicken is juicier without much effort. This is how he has told it in a video on his YouTube channel, where he explains how the chicken that we are going to roast does not have to go directly from the fridge to the oven. This is because the temperature contrast makes it take much longer to cook and it can also be drier.
What Jordi Cruz recommends is fearlessly temper the chicken for three or four hoursleaving it at room temperature. In this way, the contrast between the oven and the outside temperature will be much less and it will give it time to soak up a dressing that will charge it with flavour.
As chicken meat is rather bland, the Barcelona chef suggests making a marinade of dried herbs with rosemary, thyme, black pepper, salt and citrus fruits such as orange peel or lemon peel, with which the chicken is smeared on the outside and also on the inside.
By spending several hours with this dressing or dressing, the chicken takes on more flavor. However, the chef also emphasizes that we must use fine salt if the time will be the one indicated above, but bet on coarse salt if we are going to bet on a marinade of 10 or 12 hours. Of course, remark that at home, perhaps, this is too long and we do not want to complicate ourselves.
In order for this dressing to hold and penetrate, it also needs a layer of fat. It is given with olive oil, to favor the flavor absorption. However, this is not the only trick that the popular Masterchef presenter applies to chicken to make it juicy.
In fact, his great trick is to use a baking dish and a tray to roast the chicken. After marinating it, he puts it in a dish that later place on the baking traycreating some inclination.
Fuseta stoneware ceramic oven dish El Corte Inglés
With this, Cruz explains, he ensures that the juices that the chicken releases can be used to glaze and bathe it, but without being in contact with the chicken meat and leave parts that are more cooked than churruscadas, which is what we are looking for.
As is evident, the chicken must also begin to play for the juicier part, since if we put it on the drier side it will cause it to dehydrate excessively and it will not be as tasty. By following these steps, in just two hours we will have a chicken with the guarantee of success from a chef with Michelin stars.
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Cover photo | YouTube Jordi Cruz Online
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