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Beranda / My BEST #Recipes >> Ginger-Scallion Chicken

My BEST #Recipes >> Ginger-Scallion Chicken



My BEST #Recipes >> Ginger-Scallion Chicken

#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it


Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.


All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)



You’ll Need:


  1. ¼ cup softened duck fat, ghee, avocado oil, or fat of choice
  2. ½ cup thinly sliced scallions (about 3 scallions)
  3. 1 tablespoon grated fresh ginger (use a microplane for best results!)
  4. Diamond Crystal brand kosher salt
  5. 4 bone-in, skin-on chicken breasts (10-12 ounces each)
  6. 1 tablespoon melted duck fat, ghee, or fat of choice


How to Make:


  1. Preheat the oven to 450°F with the rack in the middle position. In a small bowl, add the fat, scallions, ginger, and 2 teaspoons of Diamond Crystal brand kosher salt (use half the amount if you are using a fine grain salt or Morton's kosher salt). Mix well.
  2. Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket. Add 1 tablespoon of the “pesto” under the skin of each breast. 
  3. Carefully press and massage the skin to evenly distribute the pesto. At this point, you can proceed with cooking the chicken, or refrigerate it for up to a day and roast it later.
  4. Put the chicken skin-side up on a wire rack atop a foil-lined baking sheet. You can leave it unlined if you don’t mind using extra elbow grease when you clean up later.
  5. Brush the melted fat on the chicken breasts and season with more salt. 
  6. Oven-roast for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 150°F.
  7. Rest the chicken for 5 to 10 minutes. Then, debone the breasts, slice, and serve!


Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

https://nomnompaleo.com/ginger-scallion-chicken