Chicken stuffed under the skin with matcha butter and leek garnish
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Japanese matcha tea is often used not only for its intended purpose but also as a flavoring and even a natural food coloring. Its herbaceous aroma and flavor pair beautifully with the leeks in this juicy, golden-brown oven-baked chicken. The matcha flavor is especially intense when paired with butter. Combine the two and rub the butter mixture over the chicken breast and thighs, under the skin and all over, to create a super-crispy crust and infuse the bird with the wonderful matcha flavor after baking. The chicken is baked on a bed of leeks, which are also delicious when served as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken weighing 1.3 - 1.5 kg.
- 90 g unsalted butter, room temperature
- 1 tbsp matcha powder, sifted
- 2 kg large leeks (about 5 pcs.)
- 2 tbsp. l. olive oil
- 6 cloves garlic, crushed
- 2 tsp finely chopped parsley
- Special equipmentkitchen string
We recommend
Recipes with similar ingredients: chicken, matcha tea, leeks, garlic
Cooking the dish according to the recipe:
- Preheat oven to 245°C.
- Place the butter in a bowl and mash with a fork until smooth. Add the matcha and 1 teaspoon of salt and mix until smooth.
- Carefully insert your index finger under the chicken skin and separate it from the breast and thighs. Using a spoon, press the oil under the skin of the breast and thighs and press down to distribute it evenly. Take the remaining oil from the bowl (or whatever escaped under the skin) and rub it over the entire surface of the chicken. Season the chicken generously with salt and black pepper.
- Peel the outer layers of each leek until you have at least 20 cm of white and light green parts from each leek. Coarsely chop a few tough green leaves to get a handful of leeks; discard the rest. Slice the white and light green leeks crosswise into 2.5 cm-thick rounds and rinse thoroughly to remove any dirt.
- In a bowl, toss the onion slices with olive oil. Season with salt and pepper and toss gently to coat. Arrange the slices flat-side down on a rimmed baking sheet to form a bed for the chicken. Tuck the chopped leeks and garlic inside the chicken. Tie the legs together with kitchen twine and place the chicken on the bed of leeks.
- Bake the chicken for 20 minutes, then reduce the oven temperature to 400°F (200°C) and continue baking until the chicken is browned and the skin is crisp and a thermometer inserted into the thigh reads 160°F (71°C), about 1 hour.
- Remove the baking sheet from the oven and let the chicken rest for 10 minutes. Transfer the chicken to a cutting board and shred. Transfer the leeks and juices to a bowl and toss to combine. Transfer the leeks to a serving platter and place the chicken on top of the vegetables. Pour the juices from the baking sheet over the chicken and sprinkle with parsley.
Categories:
recipe / Oven / Main courses / Bird / Food Network - recipes
Similar recipes
