There are a great many recipes for roasting chicken. Let's say you are waiting for guests, you have two chickens weighing about a kilogram each, and you want to cook them in different ways. Let's get started.
It is necessary
-
- Two chicks
- each by a kilogram,
- a pound of coarse salt
- olive oil
- salt
- buckwheat grain
- dill
- bell pepper
- dry mixtures of spices (to taste).
Instructions
Step 1
Method one: chicken on salt.
We take about a pound of coarse salt and pour it in a "slide" onto a baking sheet. Cut the gutted chicken in the middle of the breast and place it with the inside on a mound of salt. Coat with olive oil on top, sprinkle with spices and put in a well-heated oven for 40 minutes, until golden brown. We take it out of the oven, carefully transfer it to a dish, let it cool slightly, cut it, use it.
Why the recipe is good: firstly, it is extremely simple. Secondly, salt not only ensures uniform heating of the carcass, but also absorbs excess fat, so chicken on salt can be considered a dietary recipe (by the way, this is also a good cold snack).
Step 2
Method two: chicken on the wire rack.
The principle of cooking is simple: on the wire rack - chicken, under the wire rack - a baking sheet, where fat and juice will drain. Cut the gutted chicken in the middle of the breast, put it on the wire rack, place the wire rack in a well-heated oven, put a baking sheet on the bottom of the oven (under the chicken). During the baking process, you can regularly pour over the drained fat on the chicken, or you can use the drained fat differently by preparing a side dish based on buckwheat porridge. To do this, a glass of buckwheat is taken for a kilogram chicken, the buckwheat is thoroughly washed, laid out in a saucepan and poured with boiling water so that about a centimeter of water is on top of the cereal. So buckwheat stands for half an hour (it needs to be stirred from time to time), after which it leans back on a sieve so that the water glass. Salt the swollen buckwheat, add finely chopped dill, garlic, dry herbs (everything to taste), and spread it on a baking sheet in about a centimeter layer. We put the baking sheet on the bottom of the oven, under the chicken.
We bake the bird until golden brown, take out; put the porridge in a bowl; finely chop part of the breast and stir in the porridge (if desired, you can add finely chopped bell pepper and cilantro). Cut the chicken, garnish with porridge, serve.
