Cooking a whole chicken carcass is quick and easy, but there are also disadvantages in such recipes: the finished chicken loses its attractive appetizing appearance when cut into portions. In addition, whole chicken portions are usually smaller than separately purchased chicken legs or breasts. However, when properly cooked, whole chicken is soft, juicy and delicious.
Instructions
Step 1
One of the most famous Soviet chicken recipes is tobacco chicken. This name comes from the name of the Georgian frying pan "tapaka", in which this dish is cooked under load. On the washed chicken carcass, make an incision along the breast, rub with a mixture of salt, garlic and pepper. Place the chicken in a frying pan greased with vegetable or ghee, with the back facing up, opening it like a book, and press down with a press - a lid, a plate or any weight. Fry the chicken in this way on both sides for 15-20 minutes.
Step 2
Perhaps the simplest recipe is chicken with salt. Put a pack of coarse salt on a baking sheet, put a whole chicken on top. Bake in the oven for 1-1.5 hours. The chicken absorbs the required amount of salt, while giving excess fat to the salt. You do not need to turn the chicken over. A crispy crust forms on top.
Step 3
Stores now sell special baking bags. This method of cooking meat is good in that you do not need to additionally use oil or fat. Chicken weighing 1 kg is cooked in this way for an hour.
Step 4
Chicken can be simply baked in foil in the oven. Half an hour before cooking, remove the foil from the top for a golden crisp.
Step 5
A whole chicken can be cooked very tasty in the airfryer. Salt the carcass, grate it with mustard or mayonnaise, and place on the bottom wire rack, breast side up. Set the time to 20 minutes, high fan speed and 260 degrees temperature. After twenty minutes, turn the chicken upside down and leave in the airfryer for another 30-40 minutes at a temperature of 260 degrees.
Step 6
A whole chicken, baked in any way, can be stuffed with your favorite spices, garlic, lemon. It is recommended to rub the outside of the chicken with garlic after cooking, otherwise the garlic will burn during the frying process, and the chicken may acquire a bitter taste.
