Monday, August 17, 2009

Styling a Roasted Chicken

Fully cooked or roasted chicken may not look tempting or "gorgeous" in photo. So you need to 'styled' it in order to make it look good and nice in a photograph. Here are some tips and technique you can apply when styling a roasted chicken. The breast of the chicken should look plump, so what you do is stuffed it with aluminium foil. Why aluminium foil? Because it can be shaped easily and will not be out of shape when roasted. Be sure to stuff the chicken firmly, shape up the chicken breast. Then use a pin to secure the opening. As for the wings push it clode to the body and pin it. Take a thread and tie up the leg. After you are pretty sure of the shape that you want it to be, put on a roasting pan and put the chicken in a preheated oven at a temperature of 180degree C. Not for long just for ashort while to slightly cooked the skin. The reason why you would want it slightly cooked is to enable you to brush the chicken with caremel to give a 'roasting' effect. The caramel stick better onto the skin if it cooked. Apply the colouring to the chicken to imitate a cooked roasted chicken colour (completion). For that purpose you can use chinese caramel sauce, thick soy sauce, oyster sauce, light soy sauce etc. Please make sure you brush or 'paint' it with a good colour tone. Thinner part and part that are expose direct to the heat will be darker compare to a thicker part or further from the heat.

Before plating the chicken be sure to remove any pins or thread that might be obvious in the photo.

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