Chicken meat is used to make all kinds of dishes even more than other poultry. This is due to its availability, taste, ease and speed of its preparation. Soft chicken fillets make good salads and snacks, and chicken drumsticks and wings are considered the basis of many soups and broths. All the recipes that it is quite possible to cook with this product are countless.
Almost everyone knows that chicken is considered a dietary product. In part, this is correct. The benefits of chicken are primarily due to the content of easily digestible and satisfying protein along with a small proportion of calories.
For those whose goal is to lose weight, the use of this product will certainly be beneficial.
I present to your attention a not entirely useful recipe for making a ruddy chicken, since many believe that fried meat, and even with skin, contains a large amount of fats and cholesterol that are harmful to our body.
I am not a nutritionist and have been using this recipe for many years.
And so, for cooking we need:
1 chicken carcass,
1 tablespoon honey
1 tablespoon mustard, prepared;
salt and black pepper to taste;
50 grams of refined vegetable oil;
200 grams of clean drinking water.
1. Clean and wash the chicken carcass
2. Cut the carcass from the breast side
3. With the help of a towel (paper or textile) we remove excess moisture from the carcass
4. Rub the carcass well with pepper and salt
5. Mix mustard and honey, rubbing until smooth. Rub the carcass with the resulting mixture
6. Pour vegetable oil onto a baking sheet, add 150-200 grams of water, put the prepared carcass with its back up, put it in a preheated oven.
For the first 20 minutes, the chicken must be cooked at a temperature of 200 degrees, then the temperature must be lowered to 180 degrees, while it must be periodically watered with the juice that is formed on the baking sheet. Average cooking time is 1, 5 - 2 hours, depending on oven and carcass size. It is not difficult to determine the readiness of the chicken; when ready, the chicken will become very ruddy and beautiful.
Bon Appetit!
In the first 20 minutes, you should not water the chicken, since the ground black pepper will be washed off on a baking sheet, and practically will not remain on the chicken. Let it stick to the carcass. Do not forget to add water to the baking sheet, the water kind of steams the meat and does not allow it to dry.
