Broiler chicken is a lifesaver for any housewife, since there are a lot of recipes for its preparation. It can be fried, stewed, grilled, baked in the culinary sleeve. The last method is the simplest and does not require either material or special time expenditures.
It is necessary
-
- chick;
- salt;
- spice;
- lemon;
- culinary sleeve.
Instructions
Step 1
Before cooking a broiler, it must be defrosted. If the bird was purchased chilled, it should be rinsed with warm water. Since there are no offal in factory chickens, there are no problems with the inside of the carcass either. It is only necessary to carefully examine and remove the remnants of feathers from the skin. Despite careful manufacturing, sometimes feather remains can be seen on the tips of the wings or in the tail area.
Step 2
Then take any spices available in the house, mix them with salt and rub the carcass outside and inside. Curry, Provencal herbs, black pepper are well suited for poultry. Cover the container containing the bird with plastic or a lid. Place the dishes in the refrigerator for a few hours. Ideally, it is better to marinate the bird at night, and cook in the morning - then the meat will be saturated with the aroma of spices.
Step 3
Take a culinary sleeve, cut off the part of the sleeve that will fit the chicken with scissors, and the ends of the bag can be secured. Take the carcass out of the refrigerator, put half a lemon inside. You don't need to peel the fruit. Place the chicken in the center of the sleeve, tie the ends with special films or wire supplied with the sleeve. Pierce the bag with a fork in several places for a golden crust. The bird itself will be juicy and tender; if you do not make holes in the film, then the taste will turn out to be more stewed than fried.
Step 4
Place the bag with the carcass in the oven and set the temperature to 180 degrees. Cooking a broiler chicken will take from an hour to an hour and a half, depending on the size of the carcass. One hour of roasting is enough for one kilogram of poultry meat.
