The rich aroma of baked poultry is difficult to resist; such an appetizing dish does not refuse. Cook kefir chicken in the oven for a family or holiday dinner and no one goes hungry.
Whole chicken in kefir in the oven
Ingredients:
- 1 medium chicken (1, 3-1, 5 kg);
- 300 ml of kefir of any fat content;
- 80 ml of soy sauce;
- 5 cloves of garlic;
- 2 bay leaves;
- 3/4 tsp salt;
- 1/2 tsp ground black pepper;
- 1/4 tsp. turmeric, marjoram and dried dill;
- vegetable oil.
Wash the chicken, remove the remaining feathers if necessary with a match or lighter fire, cut off excess skin and fat. Dry the carcass with a paper towel and place in a deep bowl or container. Mix separately kefir with soy sauce, salt, pepper, turmeric, marjoram, dried dill and crushed bay leaf. Peel the garlic and grate or crush in a mortar and add to the marinade. Stir it well and brush the outside and inside of the chicken liberally. Leave it in the refrigerator for 5 hours.
Preheat oven to 200oC. Line a thick-walled ovenproof dish with the mirror surface facing up, coat it with vegetable oil, and place the bird on top of it. Drizzle with the remaining sauce in a bowl and wrap hermetically. Place the dishes with a silver roll on the middle shelf of the oven and cook the chicken in kefir for 1.5 hours. Peel off the cover or simply tear off the top to brown the dish, 5-10 minutes before the end of cooking.
Chicken in kefir in the oven with potatoes
Ingredients:
- 1 medium chicken;
- 800 g of potatoes;
- 800 ml of kefir;
- 10 cherry tomatoes;
- 3 cm of ginger root;
- 2 tsp chicken spices including salt;
- 3 sprigs of parsley and dill.
Prepare the chicken as described in the previous recipe and cut it into portions - thighs, drumsticks, wings and breast halves. Wash the potatoes, cut the skins and cut the tubers into thick slices or circles. Place the poultry and vegetable in a large container. Pour spices into kefir, peel and grate ginger there, stir and pour in the main products. Soak them in this marinade for at least an hour.
Fill a baking bag or sleeve with chicken wedges, potatoes, and cherry tomato halves, slide the ends up and secure with knots or the supplied clips. Pierce the heat-resistant film with a toothpick at the top so that steam can escape freely during cooking. Bake the chicken in kefir in the oven at 210oC for 60-75 minutes. Carefully tear the bag open, transfer the contents to a serving dish and sprinkle with chopped herbs.
