Using a different marinade each time you bake a whole chicken, you can thus give the dish a new taste and aroma. In addition, the marinade is guaranteed to make the chicken meat soft, tender and juicy.
Marinade
Marinade can be very diverse. For example, for a lemon marinade, mix 1 teaspoon of salt with the juice of one lemon, add 1/2 teaspoon of black pepper, 1 tablespoon of olive oil, and 1/2 teaspoon of dried rosemary.
You can make an Asian-style chicken marinade. To do this, you need: a small piece of fresh ginger, garlic - 5 cloves, juice of half a lime and lemon, a teaspoon of salt, half a teaspoon of black pepper, as well as 2 tablespoons of soy sauce, 1 tablespoon of olive oil and 2 teaspoons of sugar.
The following marinade, which consists of vinegar, mustard, olive oil, is very easy to prepare - all you need to take is 1 tablespoon, and you also need to add 1 glass of dry white wine, a teaspoon of salt and half a teaspoon of ground black pepper to it. Mix everything thoroughly.
Marinate the chicken for at least 1 hour, preferably refrigerate overnight. Also, just before cooking, you can stuff it with garlic, carrots, celery, apples, pears and other fruits or vegetables. The fact is that under the influence of temperature they will emit steam, which means that the chicken will bake well from the inside and at the same time will be tender and juicy.
Baking
How many chicken lovers are in the world, there are so many opinions about how long and at what temperature to bake a whole bird. Still, it is worth focusing on a temperature of about 205 ° C and time - about an hour and ten minutes - an hour and twenty minutes. A little secret: if in the last half hour to forty minutes of baking the chicken, pour it about every 15 minutes on top of the juice that forms at the bottom of the mold, then the chicken will not only be juicy and tasty, but also beautiful, with a ruddy, golden crust.
After the chicken is ready, take your time to cut and serve it right away. Better to cover the bird with foil and let it rest a little and come to a state of full readiness - this will take no more than 10 minutes.
There are also a few tips to consider about the preferred form for roasting a whole chicken. It is better if it is not much larger than the size of the bird itself, so the juice will not spread and burn, and you do not have to worry that the main character of the meal will come out dry. If you nevertheless chose a shape much larger than the dimensions of a chicken, then surround it with some vegetables, such as potatoes, carrots, onions. So you will have a delicious chicken, and a side dish will be prepared for it at the same time.
