All over the world, it's hard to find a more popular dinner dish than chicken. After all, properly cooked poultry meat turns an everyday meal into a festive meal. At first glance, nothing is easier than baking chicken in the oven. But this is only a superficial opinion. In fact, cooking poultry requires a certain skill and knowledge of some secrets.
Instructions
Step 1
Cooking a delicious meal begins with the right approach to poultry selection. Don't buy cheap chicken at a supermarket sale. Its meat is obviously inferior in taste and aroma to good farm poultry. Give preference to steamed or chilled chicken, it is softer and tastier than frozen. Small carcasses up to one and a half kilograms are suitable for baking. Of course, the freshness of the bird is the first thing to look for.
Step 2
Do not be afraid to use all kinds of spices and additives when baking chicken. A beautiful golden crust will be obtained by smearing the carcass with melted honey or a thin layer of sour cream. It is better to refrain from traditional mayonnaise. It will not only impair the taste of the dish by adding extra fat to it, but it will also reduce dietary quality.
Step 3
To bake a delicious chicken, you need to think about how to stuff it. After all, the stuffed chicken will be soaked from the inside, and therefore it will turn out to be tender and juicy. All that remains is to be creative and choose the appropriate option. These can be citrus fruits or onion rings, whole sprigs of rosemary or thyme, or mashed garlic.
Step 4
The most common but unforgivable oversight is to bake the chicken cold or wet. For about 40 minutes, the carcass should "reach" room temperature and only then go to the oven. When baking wet chicken, we won't get a good, tasty crust. Therefore, after water procedures, be sure to blot the carcass with paper towels.
Step 5
Before you bake the chicken in the oven, decide on the baking method. The meat will be soft, easily separating with prolonged baking at a lower temperature, languishing. Lovers of crispy crust and tough meat bake the poultry at high temperatures.
Step 6
Another common mistake is serving baked chicken right after cooking. Experienced chefs let the meat soak for 15 to 30 minutes right on the cutting board. And only after this time, the sufficiently cooled chicken is cut into portions and served.
