The spin -turrosto chicken is easy and versatile with crunchy skin and juicy meat! This recipe can be cooked on a spit to Girarrosto, in the oven or in the fryer.
- Taste: Juicy and tender with a smoked and salty seasoning and crunchy skin.
- Technique: Dry the skin well, season and tie the legs also to cook.
- TIME TIME SAVING: Mix the dressing in advance and keep it in a jar for quick rubbing.
- Freezing: You can freeze the cooked chicken left for a maximum of 3 months. Perfect for soups or sausages later!
Suggestions for ingredients for the riding chicken
- Chicken: Choose a full chicken from about 3.5 to 4 pounds with intact skin. If you cook in a fryer, make sure the entire chicken is suitable.
- Oil: A little oil helps condiments to cling to the skin, making it very crunchy. Any oil or kitchen spray works. The fused bacon fat will give the chicken to the turrosto a smoky flavor.
- Spaces: Use your favorite mixture, my chicken dressing or keep it simple with seasoned salt.
Cut the chicken to the gang
Always let the chicken rest on the turrosto after cooking so that the juices can recirculate in the meat. The chicken should reach an internal temperature of 165 ° F before sculpture.
Archiving and leftovers
The best way to preserve the chicken to the remaining turrosto is to remove the meat from the carcass. Keep it in a covered container in the refrigerator for a maximum of 4 days or frozen for a maximum of 4 months.
The bones can be used to prepare chicken broth. Use the remaining chicken in a classic chicken salad, chicken salad sandwiches, chicken soup, chicken fajitas or an abundant chicken stew.
Did you like this chicken with an easy ride? Leave an evaluation and a comment below!
Girrrosto chicken
This easy chicken recipe with turrosto uses simple spices and a whole chicken to create juicy meat and tasty with crunchy skin, perfect for meals throughout the week.
Prevent the screen from becoming dark
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In a small bowl, add the paprika, the smoked paprika, the garlic powder, the onion powder. Add 1 teaspoon of salt and ½ teaspoon of pepper (more or less to taste) and mix well.
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To prepare the chicken, dab the dry skin with paper towels.
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Rub the exterior of the chicken with olive oil and seasons generously with the spice mixture.
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Gently bend the wings behind the chicken. Using the string of the kitchen, tie the legs together. Make sure the cavity is empty.
Cook on a ride
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Center the chicken on a Spit spit. If you use a grilled ride, preheat over medium heat, 350 ° F. (see notes for Directions of the oven).
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Cook the chicken for 18-22 minutes per pound or until the chicken reaches 165 ° F on a meat thermometer. A 3.5 pound chicken will cook for 60-80 minutes.
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Once the chicken has reached the right temperature, turn off the heat and let the chicken rotate for 15 minutes without heat.
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Remove from the turnaround and serve.
To be roasted in the oven
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Preheat the oven to 450 ° F. Put the chicken, on the breast side, in a cast iron pan or in a small dish.
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Road 12 minutes, reduce the heat to 350 ° F and cook another 60-70 minutes or until the chicken reaches 165 ° F.
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Rest 15 minutes before carving.
Air Fryer: To cook the chicken in the fryer, season as indicated above and follow our recipe for the whole chicken.
Condiment: Chicken can be seasoned with any mixture of spices.
You can cook more than one chicken at a time, just make sure the chickens are not touching. Note: Read the indications for the exact riots of the ride for the assembly indications. Electrical Tourrosto Machines Do not require preheating.
Cooking time: The cooking time can vary according to the size of the chicken and the cooking method (oven/rooterifers). Most small chickens will cook in about an hour. For the best results, use an instant reading thermometer and cook until the chicken reaches 165 ° F.
The remaining chicken can be kept in the fridge in an airtight container for a maximum of 4 days.
Calories: 444 | Carbohydrates: 1G | Protein: 36G | Fat: 32G | Saturated fat: 9G | Polynsaturo fat: 7G | Monolysatuine fat: 14G | Trans fat: 0.2G | Cholesterol: 143mg | Sodium: 134mg | Potassium: 375mg | Fiber: 0.2G | Sugar: 0.1G | Vitamin A: 451Iu | Vitamin C: 3mg | Soccer: 23mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, dinner, main dish
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