Oven-baked chicken is a beautiful and delicious dish both for a festive table and for ordinary family gatherings for dinner or lunch. There are many ways to cook chicken in the oven. One of them is sleeve baking.
To make the chicken tasty when baking, not only the manufacturing process is important, but also what kind of chicken you will bake. Medium-sized, low-fat and not dry chickens are ideal. You should opt for chilled products, in which the integrity and density of fibers is preserved more than in frozen ones. The color of the carcass should be pinkish, without blue blotches and streaks, and the chicken should not have strong odors.
A delicate and juicy chicken dish will turn out when baked in a sleeve with potatoes. You will need for this medium-sized carcass, 2 kilograms of potatoes, 5 cloves of garlic, 5 tbsp. l. vegetable oil, red pepper, mayonnaise. If you wish, you can replace the red pepper with a regular one.
First you need to prepare the chicken marinade. To do this, chop 3 cloves of garlic, add oil, salt, pepper to them and mix everything thoroughly. The resulting mixture should be well grated on the outside and, if desired, on the inside, and then leave to soak for 15-20 minutes. In the meantime, the chicken absorbs the sauce, you can peel and cut the potatoes into large cubes, mix it with mayonnaise, salt and the remaining garlic, which must first be chopped.
After 20 minutes, you need to put everything in the sleeve. You should start with potatoes. Having laid it out in the sleeve located on the baking sheet, smooth it out with your hand, and put the chicken on top. Prepare the baking sheet in advance by greasing it with vegetable oil or margarine. Then secure the ends of the sleeves with special fasteners and feel free to send the dish to cook in the oven. It is enough to preheat the oven to 180 degrees and cook the dish for 1–1.5 hours.
There are many ways to cook chicken, so you should choose the recipe that suits your taste. You can also change the recipe a little and add the ingredients you like.
For baking in the sleeve, you can take both the whole carcass and its individual parts. Depending on how to cook the meat and under what sauce it is served, you will get dishes that are unlike each other.
Not all housewives manage to bake the chicken so that it has a crispy crust on top. In fact, there are several ways to get the crust built up gradually as the chicken is cooked. The best of these is honey. Before cooking, generously grease the carcass with it, and then place in the oven. Honey will not only help form a crust, but it will also give a pleasant taste to poultry meat.
You can use the grill to give the meat a pleasant golden hue. Almost all modern stoves have this function. When placing poultry on a baking sheet, place it closer to the grill.
It is very easy to check the readiness of the chicken using an ordinary kitchen fork with long teeth. To do this, you need to pierce the chicken and observe what color juice appears at the site of the punctures. If it is transparent, then the dish is ready, and in the case when the juice is cloudy or reddish, it is necessary to keep it in the oven for some time.
