English
En-30
1 chicken 1000 g, defrosted
25 g butter
1 tbsp. salt
2–3 tsp. curry powder
1. Split the chicken into 2–4 pieces.
2. Place the pieces in an ovenproof dish with the skin side downwards
and sprinkle the inside with a little curry powder and 1 tbsp. of salt.
3. Turn the pieces over so the skin is uppermost. Spread with butter
and sprinkle with curry powder.
4. Roast the chicken on the auto weight program for chicken.
5. Check that the chicken is tender. The juice that comes out should
run clear.
6. Serve the chicken with boiled rice, pineapple and peas.
Poultry
Roasting of poultry
Roast poultry on the auto weight program.
* Sprinkle the inside of the poultry pieces with a little salt and herbs.
* Place the meat with the skin side up in an ovenproof bowl.
* The skin can be brushed with oil, barbecue sauce or butter.
* If you wish the meat to be browner and crispier, grill it afterwards for 2-5 mins., or until sufficiently crispy.
Make sure that the meat is thoroughly roasted. Skewer the thick pieces. Juice must run clear. Gravy can be made from the stock.
See Gravy page En-31.
Spice the inside of the entire chicken or duck. Place in an ovenproof dish with the breast face down. Turn after half the total roasting
time has elapsed.
Place the dish on the grill rack so that it is close to the grill to ensure that the meat browns and crisps faster. Place the dish on the
glass turntable when the meat has become sufficiently brown and crispy.
Roasting of frozen chicken pieces
Use the frozen chicken program.
Curried chicken
2–4 servings
Chicken auto program
