When it comes to a hot dish for the New Year's table, someone advocates complex and expensive dishes that require lengthy preliminary preparation and vigilant attention. Others believe that a feast for the hostess should not consist in a round-the-clock watch at the stove and that it is worth choosing a recipe that will allow you to prepare a beautiful and tasty meal, spending a minimum of time on it. This dish is baked chicken.
It is necessary
-
- hen;
- spice;
- onion
- carrot
- celery;
- culinary twine;
- roaster for roasting meat and poultry.
Instructions
Step 1
Choose a plump, white-skinned, odor-free bird. For the holiday table, it is better to take chilled chicken from farms, rather than a frozen broiler. Rinse the carcass under running water, let dry and dry with towels. Brush the inside and outside of the chicken with butter, rub with fine salt and freshly ground black pepper.
Step 2
If you want the bird to be guaranteed juicy and crispy, dip it in brine a day. Heat in a 5 liter saucepan of water, add 1 cup salt and ½ cup brown sugar, each tablespoon each of allspice and black pepper. Bring to a boil and let cool completely. Place the bird in cold brine and refrigerate for 12 to 24 hours. Rinse and dry the chicken before cooking, cook in the same way as for ordinary poultry, but do not rub it with salt!
Step 3
Tie the twine around the bird. To do this, lay the chicken breast-side up, stretch the twine under the tail and legs and cross it from the side of the abdomen. Pull the rope so that the legs are tied together. Flip the bird upside down, pull the twine along the edges to the neck so that it passes over the wings and presses them tightly to the carcass. Tie it tightly.
Step 4
Peel a few onions, a couple of carrots, and a celery stalk. Cut into large pieces. Prepare a special pan for roasting meat and poultry - with a special grid. Place vegetables under the wire rack, chicken breast side up on the wire rack. Preheat the oven to 220 ° C. Bake the chicken 1–1.5 hours until golden brown. Do not open the oven door and pour the juice over the bird. First, you change the temperature in the oven every time and the chicken is baked at a low temperature for a while, which is not good for the dish. Secondly, by pouring hot fat on the breast, you only speed up the process of cooking tender meat, which is already cooked quickly. As a result, when the rest of the poultry is baked, it is this meat that will be overdried.
Step 5
When the bird is ready, remove it from the oven and wrap it in foil to let the meat “rest” for 10-15 minutes. This time will be enough for you to prepare the sauce of your choice.
