Chicken is a good friend of all housewives, since it can be cooked quite quickly, even whole and even in a festive version. There are also pluses for this bird: it can be bought anywhere all year round at an affordable price, not to mention the usefulness of its meat. The so-called sleeve is a modern means for cooking, in this case chicken, with which you can preserve vitamins and stain the baking sheet to a minimum.
It is necessary
-
- Chicken - 1 carcass
- 2-2.5 kg
- Dried rosemary - 1 tsp
- Dried thyme - 1 tsp
- Salt to taste
- Pepper to taste
- Olive oil - 2 tablespoons spoons
Instructions
Step 1
Remove the gland from the chicken, that is, the tail. Rinse it well under a strong stream of water. Pat dry with a paper towel.
Step 2
Rub the inside of the chicken with salt and pepper.
Make a mixture of dried herbs and olive oil. Rub this mixture on all sides of the chicken.
Step 3
Cut the sleeve to the required length. A piece of the sleeve should not be much larger than the carcass itself. Along with the sleeve, there are always special ties in the kit. They can be used repeatedly. Thus, you do not have to waste extra inches of the sleeve in order to tie them in a knot.
Gently place the chicken in the sleeve, tighten the ends of the sleeve using special tie strips.
Step 4
Send the chicken in the sleeve into an oven preheated to 200˚С, immediately reduce the degree to 180˚С. Cook for 1 hour. Pierce the sleeve after an hour to brown your chicken. Cook for another 15 minutes.
