Chicken in the oven entirely: recipe

Chicken can be considered universal todayproduct. That is, it can be prepared for both a festive table and an everyday meal. Moreover, soups and main courses are prepared from chicken, it is stewed, fried, steamed, baked in the oven or in the microwave. It is from chicken meat that you can make many dietary dishes, use it to prepare snacks, put it in salads or bake pies with it. In many families, fried chicken remains the most favorite dish. And a whole chicken in the oven is, as a rule, a festive dish. But not everyone knows that there are not only traditional ways of baking a whole chicken carcass, but also very original ones. We suggest you choose a recipe and try to cook a whole chicken in different ways.

Chicken in the oven in the traditional way

A wonderful recipe for beginners.No special tricks, no solid experience. You will only need a chicken, an oven and time. The bird baked this way always turns out not only aromatic and juicy, but also very beautiful. Try to cook! Ingredients:

Whole chicken whole
Sour cream
Salt
Ground black pepper
Spices to your taste

Preparation:Let's make it clear right away that it is not advisable to use garlic for cooking chicken this way. The thing is that it will bake in the oven much earlier than the meat, and then it will start to burn. But if you are not embarrassed by the smell and taste of burnt garlic, then you can safely cook chicken with garlic. So, wash the chicken carcass thoroughly and dry it with a paper towel. Now make a mixture of salt, pepper and any spices that we like best. Add a little vegetable oil to this mixture and make a thick gruel. Rub the carcass inside with this gruel and coat the entire chicken on top. Leave our grated bird to marinate for a while. During this time, we need to preheat the oven to 200-220 degrees and prepare a deep baking sheet, which must be covered with baking paper or greased with vegetable oil. Do not use butter instead of vegetable oil under any circumstances - it will start to burn and smoke in the oven. When the oven heats up, take the carcass again and generously coat it with sour cream, wrap the wing tips in foil and place the chicken on a baking sheet with its back down. Put the baking sheet in the oven and honestly forget about it for about fifteen minutes. Then open the oven, pull the baking sheet out a little and pour the melted juice over the chicken. Then do this two more times, or more often, three or four times in half an hour. If the chicken is not ready during this time, then turn the carcass over onto its tummy, pour the juice over it and leave for another ten to fifteen minutes. Readiness is checked traditionally. With a thin, sharp knife or a knitting needle, make a puncture in the meatiest part of the carcass and look at what juice flows out of it. If it is transparent, the baked chicken is ready. If it is pink (with an admixture of blood), then the meat is not ready yet. Remove the fried chicken from the oven, place it on a plate, garnish with vegetables and herbs and serve.

Chicken, fried in salt

Here is the promised original recipe.It is unknown who invented this method of roasting chicken. It is possible that this recipe arose by pure chance. Or someone wanted to experiment. In any case, the recipe turned out to be successful. Chicken fried in salt turns out very juicy, deliciously browned and soft. In addition, its preparation does not require constant attention from you. Ingredients:

Chicken - 1 carcass;
Extra salt - 1 kg;
Provencal herbs - 3 teaspoons.

Preparation:Wash the chicken, dry it, rub it with a mixture of Provencal herbs and leave it to marinate for about a couple of hours. There is no need to salt the chicken! After that, prepare the bird for baking. To do this, make holes in the carcass, into which we tuck the tips of the wings. Turn on the oven and let it heat up to 200-220 degrees. Pour a packet of salt (just 1 kg) into an even layer on a baking sheet and place the bird on the salt, breast down. Put the baking sheet in the oven and leave it there for about an hour. There is no need to turn the bird over, baste it or grease it during the roasting process. The chicken turns out surprisingly juicy, and the crust is so crispy that just one look at it makes your mouth water. You will see for yourself if you try the recipe in practice.

Chicken baked on a bottle

It's hard to call this recipe new.But the fact that it has been undeservedly forgotten is undeniable. Today, we all prefer to use newfangled kitchen gadgets, like a multicooker or a microwave. And we choose a stove that has a grill in the oven. And by the way, there is a recipe that fully justifies the statement that everything ingenious is simple. And this recipe is suitable for the simplest oven. The main thing is to have a glass bottle or a narrow jar. And here is how you can cook chicken on a bottle, we will tell you. Ingredients:

1 chicken carcass;
5 leaves of laurushki;
10 peas of black pepper;
1 tablespoon of salt;
1 tablespoon black ground pepper;
1 head of garlic.

Preparation:So, as any recipe for cooking a whole chicken carcass requires, we wash the bird and dry it thoroughly. Peel the garlic and pass it through a garlic press, leaving a couple of cloves whole. Mix salt with black pepper and crushed garlic and rub our bird with this mixture both inside and out. Take a narrow tall jar or bottle with a wide neck (necessarily glass!), fill it about halfway with cold water and put a bay leaf, peppercorns and garlic cloves in the water. Now put the chicken completely on the bottle and put it on a baking sheet, also filled with cold water. Put the baking sheet in a preheated oven and bake on the highest heat for about 20 minutes. Then reduce the heat to medium and continue baking the chicken for another forty minutes. In total, it will take 1 hour to cook. Take the finished chicken out of the oven and cool it for 10-15 minutes right on the bottle. Then remove the carcass, cut into pieces of the desired size and serve with any suitable side dish. This is how different the recipe for cooking a whole chicken in the oven can be. A chicken baked as a whole carcass loses less moisture and turns out juicier. So you won’t go wrong by choosing any of the recipes offered above. Each recipe is quite simple. And fried or baked on salt or on a bottle chicken will definitely please you with its excellent taste. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!