It takes quite a bit of time to prepare this dish, we give the baking to our oven for execution. We ourselves only control the process from time to time, realizing what we want to achieve as a result – either a slightly golden crust, or a heavily fried carcass.
Stage one: choosing a chicken carcass
Homemade chicken, of course, will be tastier than a broiler, but it can be more troublesome: if you are lucky and the carcass is already well prepared – plucked, scorched, all that remains is to marinate it well. If a laying hen is caught, it is only in the soup, it is useless to bake – it will turn out dry.
A win-win option: choose a broiler chicken carcass of two kilograms. We wash, remove the remnants of feathers, small hairs, insides.
Dry the whole carcass with a paper towel, grease it abundantly with coarse salt, but without fanaticism.
Stage two: prepare the marinade sauce
At this stage, it is important to decide what kind of sauce we need. There are several options for making marinade sauces, and each time it will be a completely different dish, a completely different taste of baked chicken. It is not for nothing that a French proverb says: “An architect hides his mistakes with a facade, a doctor with earth, and a cook with sauce.”
You and I will not make mistakes. We determine for ourselves which marinade sauce we will work with, and prepare all the ingredients in advance.
- Mayonnaise mixed with squeezed garlic.
- Kefir with garlic.
- Soy sauce (in this case, you don’t need to grease the carcass with salt, the sauce is already salty).
- Finished mustard + white wine + olive oil + a pinch of black pepper.
You can add your favorite spices and finely chopped herbs to any of these sauces.
Stage three: pickling
Grease the prepared salted carcass with plenty of sauce, put it in a large container – a goose pan, a saucepan, cover with a lid and leave at room temperature for an hour. Then put it in the refrigerator for 2-3 hours, ideally overnight.
The advantage of this dish is that it is prepared in stages, each stage takes a minimum of time.
If you doubt the youthfulness and freshness of a chicken carcass, overlay it with lemon slices, so it will marinate even faster and will melt in your mouth after cooking.
If the marinade is small, the carcass needs to be turned over from time to time.
Stage four: baking
Put the pickled chicken on a prepared baking sheet, greased with vegetable oil. It is better to lay parchment paper or food foil on it, having previously oiled them too. This will make the baking tray or baking dish last longer.
We put in an oven preheated to 180 degrees for an hour.
You can put pieces of salted vegetables around the chicken – potatoes, zucchini, carrots, green beans, broccoli
After thirty minutes, you need to control the baking process. Turn the baking sheet if necessary so that the chicken cooks evenly.
Vegetables can be laid out around the carcass about 20 minutes after it has already been in the crucible of the oven. We check the readiness of the dish with a toothpick: pierce the skin, if clear juice flows out, the chicken is ready.
The house will be filled with an appetizing aroma, the neighbors will be envious, the family will be impatient …
Stage five: grandiose result
Thunder of victory, resound!
Put the golden carcass of baked chicken on a large dish, vegetables / almost-grilled around. Pour white wine into tall glasses, set plates, serve natural vegetables and herbs.
We ask everyone to the table! The status of a cook of the sixth grade for your household is now in your regalia.
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