Delicious and tender meals from young chickens are well suited for daily feeding. They can also be used in the holiday menu. Fry the chicken in a skillet or oven. In any case, you will get a tasty, aromatic, mouth-watering dish.
It is necessary
-
- chicken carcass;
- 1 bell pepper;
- 1 tomato;
- 1 onion;
- 1 head of garlic;
- vegetable oil
- or
- chicken carcass;
- 2 tablespoons of vegetable oil;
- water;
- parsley.
Instructions
Step 1
Roast whole chicken per serving. The carcass for this dish should weigh approximately 300 grams. Rinse it well inside and out. Cut the chicken in half across the breast. Do not cut the spine.
Step 2
Wash 1 bell pepper and 1 tomato. Peel 1 onion. Cut vegetables into 4 pieces. Place them in a skillet with heated vegetable oil. Fry vegetables until half cooked.
Step 3
Peel 1 head of garlic, cut large cloves in half.
Step 4
Place the garlic in the belly of the chicken and spread the vegetables evenly on top. Lightly add salt to everything. Connect both halves of the bird, place in a deep bowl, press down with a load. Leave the chicken overnight to marinate.
Step 5
Put the chicken on a greased baking sheet and fry in the oven, preheated to 200 degrees, until tender (when piercing the chicken with a knife, clear juice flows out, the meat lags well from the bones).
Step 6
Place the cooked chicken on a plate. Serve with fresh vegetable salad.
Step 7
You can also fry chicken in a pan. Salt the prepared carcass and fry on all sides in a preheated pan with the addition of 2 tablespoons of vegetable oil. Then add a few tablespoons of water and cover the dishes with a lid. Roast the chicken until tender over low heat for about 30 minutes.
Step 8
Cut the finished chicken into pieces. Put it on a dish and pour over the boiled juice from the roasting. Decorate everything with parsley sprigs.
Step 9
Garnish with mashed potatoes, rice, pasta or buckwheat. Serve fresh vegetable salad.
