Ayam panggang

Roasted Chicken with Rosemary Butter

No
Bahan
Unit (g)
Unit (%)
Marinade Seasoning
1
Garlic Powder
11
10,47
2
Cumin Powder
2
1,90
3
Coriander Powder
4,5
4,28
4
Salt
36
34,25
5
White Pepper Powder
13
12,37
6
Full Cream Milk Powder
0,5
0,48
7
Chili Powder
0,5
0,48
8
Rosemary
4,6
4,38
9
AJI-NO-MOTO® PLUS®
10
9,51
10
AJINOMOTO® CHICKEN EXTRACT POWDER SEASONING
23
21,88
Coating Powder
1
Low Protein Flour
281
28,0
2
Medium Protein Flour
655,6
65,55
3
Salt
16,9
1,69
4
AJI-NO-MOTO® PLUS®
9,4
0,94
5
White Pepper Powder
3,7
0,37
6
Black Pepper Powder
3,7
0,37
7
Thyme
0,5
0,05
8
Rosemary
1
0,1
9
Baking Powder
25,3
2,53
10
STTP
3
0,3
Rosemary Buttter
1
Margarine Butter
50
97,09
2
Rosemary
0,5
0,97
3
AJI-NO-MOTO® PLUS®
0,3
0,58
4
Salt
0,5
0,97
5
Blackpepper
0,2
0,39
Roasted Chicken With Rosemary Butter
1
Whole Chicken
1000
70,67
2
Marinade Seasoning
25
1,77
3
NIKUPLUS®
10
0,71
4
Coating Powder
300
21,20
5
Rosemary Butter
80
5,65

Marinade Seasoning

  1. Grind the rosemary into a powder
  2. Mix all ingredients in a blender until well blended
  3. Strain with a sieve if there are still lumps


Coating Powder

  1. Grind the thyme and rosemary into a powder
  2. Mix all ingredients in a blender until well blended
  3. Strain with a strainer to ensure even mixing


Rosemary Butter

  1. Chop half the rosemary and set the rest aside
  2. Mix all ingredients using a rubber spatula, make sure they are evenly mixed


Roasted Chicken with Rosemary Butter

  1. Set the oven to 190°C
  2. Marinate the chicken with marinade spices and NIKUPLUS®. Let it rest for 30 minutes
  3. Lightly coat with flour coating and bake chicken for 30 minutes (turn every 15 minutes), then turn the chicken over and bake for another 10 minutes
  4. After 40 minutes, brush all surfaces of the chicken with Rosemary Butter and bake for another 10 minutes (baste every 5 minutes)
  5. Once cooked, remove it from oven and rest for 5 minutes before cutting