Homemade chicken will be more troublesome to cook than store-bought chicken. It will take a lot of time and effort to pluck, gut and butcher the carcass, but this is more than offset by the excellent taste of the resulting dish and greater health benefits, unlike broiler poultry meat. Despite the seeming complexity of carcass preparation, this is easy to learn.
It is necessary
-
- homemade chicken carcass;
- tweezers;
- some flour;
- cutting board and knife;
- a kilogram of rock salt;
- pepper to taste;
- garlic and a press to squeeze it out
Instructions
Step 1
Nip carefully from the paws to the head, while holding the paws. Remove feathers broken off in the process with tweezers. To remove the remaining fluff as much as possible, first grind the chicken with flour, and then scorch the carcass over a fire, for example, over a lit gas stove or over a paper torch.
Step 2
Make an incision at the cloaca and remove all entrails from the abdomen. Rinse the carcass under running water. Choose from giblets those that are used for food - liver, heart, stomach and navel. Cut off the head and remove the throat tube, chop off the legs. Rinse the carcass again. Place the chicken on a cutting board with its back down, cut the carcass lengthwise, in the middle of the breast, unfold it and remove the spine (do not throw it away, use it to prepare the broth).
Step 3
Preheat the oven to 200 degrees. Spread a kilogram of rock salt evenly over the baking sheet. Pepper the prepared chicken pieces to taste and place on top of the baked crust until crispy. Place the baking sheet in the oven, record the time. Bake the chicken in the oven for an hour. Ten minutes before cooking, remove the chicken from the oven, put it on the stove. Squeeze a few cloves through a garlic press, distribute the garlic evenly over the surface of the chicken, this will add spice to the taste of the resulting dish. Put the chicken back in and bake for another ten minutes.
