If you want to cook delicious and ruddy chicken for lunch, use this recipe. You don't need expensive ingredients, just a poultry carcass, salt and a couple of garlic cloves. And the best part is that the chicken always turns out to be tasty and tender, it is simply impossible to spoil it.
It is necessary
-
- a chicken carcass weighing 1, 5 - 1, 7 kilograms;
- 0.5 kilograms of salt;
- lemon (optional);
- two cloves of garlic.
Instructions
Step 1
Take a meat-type chicken carcass. Cut off the head and neck and peel off feather stumps if necessary. Gently tar it, being careful not to damage the skin. Then rinse under cold water and wipe dry with a paper towel or gently blot with paper towels.
Step 2
Pour half a kilogram of finely ground salt on the bottom of a cast iron skillet with a thick bottom and gently flatten. Lay the poultry carcass with its back on the salt, having previously greased it inside with two cloves of garlic crushed through a garlic press. In no case should the chicken be salted, peppery and greased with this, you will ruin the future dish.
Step 3
Preheat the oven to 190-200 degrees and put the pan with the chicken carcass in it for about 1.5 hours. 40-45 after the start of cooking, remove the pan with the poultry from the oven and pierce it in the tightest parts (brisket, thighs, etc.). Then put it back in the oven for further baking.
Step 4
After the time has passed, check the readiness of the bird by piercing it with a toothpick. If the released juice is clear and light, the chicken is ready. Otherwise, if the juice is cloudy, it should be left to bake in the oven for another 10-15 minutes (the baking time directly depends on the weight of the carcass). The skin of the finished poultry is always hard brown, and the meat is juicy and tender. In the event that you do not want it to turn brown, sprinkle it with lemon juice on top before placing the chicken in the oven to bake.
Step 5
Transfer the finished chicken immediately to a dish, cut into pieces, or serve as a whole. Homemade pickles are perfect for garnish with baked poultry: pickles, mushrooms and sauerkraut, as well as boiled potatoes and rice. Chilled dry white wine (Riesling or Aligote) will be a good addition to the dish.
