檸檬塞肛雞

喺josephine的facebook見到呢個檸檬塞肛雞，個個見到都wawawa，於是特登向josephine請教點做。

佢指點個食譜俾我，再自己加d減d，例如要塞野入去填滿隻雞啦，因為呢個係澳洲食譜，d鬼好似唔多鐘意塞雞~~

今次我塞佐西蘭花同洋蔥，下次其實可以試下抄香牛油粟米粒再塞入去~~

檸檬塞肛有噱頭,皮香肉嫩好味道,多謝jo的好介紹啊!!

其實食野呢，我覺得就好似mix & match，所以我永遠做唔到d一模一樣的野，今次係呢個味，下次我再做同一個菜都唔同佐味，因為就算跟食譜，我都會按個人口味加d減d ge~~最最最重要ge係，你見到譜有ge野，有時係未必買得齊ga ma，甚至拿起手時係無呢樣個樣，呢個時候就梗係自由發揮啦~~

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食譜來源︰http://www.juliegoodwin.com.au/recipe-roastchicken-lemon.html

Ingredients

1.7 – 1.8kg chicken – try to buy organic or free range （百佳巴西細雞）

50g unsalted butter, at room temperature

1 tablesoon rosemary leaves, finely chopped （忘記了chop）

¼ cup flat leaf parsley, leaves chopped（無新鮮的parsley，買了乾parsley碎）

1 clove garlic, crushed

1 lemon, zest finely grated and cut in half

½  teaspoon ground black pepper

½ teaspoon salt

1 brown onion, cut in half

¼ cup flour

2-3 cups chicken stock（無落）

Method

Preheat the oven to 180°C.   Rinse the chicken and pat dry with a paper towel.

In a bowl, combine the butter, fresh herbs, lemon zest, garlic, salt and pepper.  Using your fingers, starting at the neck end, separate the skin from the breast of the chicken, including the tops of the thigh/drumsticks.

Push the butter mixture under the skin and spread it evenly over the breast and tops of the thighs.  Use your buttery hands to give the outside of the chicken a loving massage.  Place the halved lemon and onion cut-side down in the base of a non-stick baking dish.  Add the rosemary and parsley stalks and sit the chicken on top.（塞佐西蘭花入肚裡，最後用檸檬塞肛）  Place in the oven with the breast facing the back of the oven.  About half an hour later, spin it around so that the legs/thighs are facing the back.

An hour is a subjective cooking time – depending on your oven, on whether the chicken’s legs are trussed shut, even the size of the baking dish have an impact on cooking time.  To check that the chicken is cooked, pierce the thickest part of the thigh with a skewer and the juices should run clear.  Another way to tell is if the leg joint feels loose in its socket, or when the chicken is picked up with tongs by its cavity, the juices run clear.  The breast should be golden brown with a lovely layer of herbs underneath the skin.

To make the gravy, pour off any excess butter but be sure not to lose any of the cooked golden bits.  Remove the onion, lemon halves and stalks.  Place the baking dish on the smallest stove element.  Using a spatula, stir in the flour and turn the element onto a low heat.  Add stock a little at a time, stirring until thickened after each addition.  The amount of stock you use depends on how thick you like the gravy.

Roast chicken can be served with any number of accompaniments.  With these beautiful flavours I think it's lovely with baby chat potatoes, tabouleh and maybe some flatbread.