Chicken can be used to make an incredible variety of dishes. You can fry it in hundreds of ways, with garlic, with sour cream, with tomato sauce, with mushrooms, with nuts, in wine. And even if there is nothing in the house - only chicken - you can cook chicken deliciously and without everything.
The first way is with salt
In addition to chicken, you will need one more ingredient. Namely - a half-kilogram pack of salt. Wash, gut the chicken carcass, remove any unnecessary parts and pat dry with a towel or paper towels. Then cut up the chicken. But not in the traditional way - along the breast, but along the back. Cutting along the breast is easier and more familiar, but if you cut it along the back, the carcass is fried more evenly and the breast meat, which usually comes out dryish, will be more juicy.
Blot the cut chicken again with napkins - the carcass must be dry. During this time, preheat the oven to 180 ° C. Take out a baking sheet, lay paper on it (special parchment for baking is better, but any thick paper will do). Then pour half a kilogram of salt on the paper so that the pile of salt is exactly the size of a chicken carcass.
Place the chicken breast (cut) side down on the salt and bake in the oven for exactly one hour. After an hour, the chicken will be browned and ready. This method, in addition to the absence of complex and expensive ingredients, has one more advantage. Chicken cooked in this way will never burn, will not be raw, salted or unsalted (the meat will take as much salt as needed). The finished dish will have a delicious smell, delicate juicy taste and a beautiful golden brown crust.
The second way is on the bottle
You also need a little salt. No other ingredients, just inventory. Ideally, this should be a wide-mouth Soviet milk bottle. But if there is no one on the farm, you can use a regular beer bottle with a capacity of half a liter or a tall glass jar. Just do not forget to remove all labels from the bottle and thoroughly wash all the places to which the label was glued, removing the remaining glue.
The chicken carcass is prepared in the same way as in the first recipe. If the chicken was frozen, it must first be thawed, and then gutted, washed, dried and left intact (do not cut). The chicken should be rubbed with salt inside and out. Preheat the oven to + 200 ° C. This is a variant of not just fried chicken, but grilled chicken.
Water is poured into a bottle or jar to the top. A chicken carcass is placed on top of the neck of the bottle so that the bottom of the bottle looks out from under the carcass by 4-5 centimeters. All this construction is sent to the oven and fried there for 35 minutes. This method is good because the chicken cooks quickly. The water in the bottle prevents it from burning. And the meat is juicy.
