Preparation
1 chicken
about 1–1.3 kg
Salt
Pepper
Season the chicken and place in the porcelain dish.
Aire caliente con inyección de vapor (200 °C)
8 potatoes
small
4 carrots
1 celeriac
2 onions
200 ml white wine
Peel the potatoes, carrots, celeriac and onions. Cut the carrots and celeriac into 2 cm cubes. Quarter the onions. Scatter the vegetables and potatoes around the chicken. Season with salt and pepper.
Pour the white wine over the vegetables.
Put the porcelain dish into the preheated cooking space. Bake.
Introducir el producto de horneado
Aire caliente con inyección de vapor 200 °C durante 45 Min.
If the chicken weighs more than 1.5 kg, the cooking time is extended by 15 minutes.
Consejos
If the skin has not reached the required degree of browning, extend the roasting time or finish off cooking the chicken under the grill.
Información complementaria
Creado el
25/6/24