Chicken in the oven entirely: recipe

Today, the chicken can be considered universalproduct. That is, you can prepare it for a festive table, and for a casual meal. Moreover, soup and second courses are cooked from the chicken, it is stewed, fried, soared, baked in the oven or in the microwave. It is from chicken meat you can make a lot of dietary dishes, use it for cooking snacks, put in salads or bake pies with it. In many families, fried chicken remains the most favorite dish. A hen in the oven as a whole is usually a festive dish. Only now, not everyone knows that there are not only traditional ways of baking whole chicken carcass, but also very original. We suggest you choose a recipe and try to cook the whole chicken in many ways.

Chicken in the oven in the traditional way

A wonderful recipe for beginners. No special tricks, no solid experience. You only need a chicken, an oven and time. Bird baked in this way is always obtained not only fragrant and juicy, but also very beautiful. Try to cook! Ingredients:

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

Preparation: Immediately make the reservation that garlic for making chicken in this way is undesirable. The fact is that in the oven it will be baked much earlier than meat, and then it will start to burn. But if you are not confused by the smell and taste of burnt garlic, you can safely cook chicken with garlic. So, chicken carcass thoroughly rinsed and dried with a paper towel. Now make a mixture of salt, pepper and any spices that we like more. Add some vegetable oil to this mixture and make a thick slurry. With this gruel we rub the carcass inside and cover the entire chicken top. We leave our grated bird for a while promarinovatsya. During this time we need to warm up to 200-220 degrees oven and prepare a deep pan, which must be covered with baking paper or grease with vegetable oil. In any case, do not use instead of vegetable creamy - it will start to burn and smell in the oven. When the oven warms up, we again take the carcass and generously cover it with sour cream on top, wrap the ends of the wings in the foil and put the chicken on the baking tray with the backside down. We put the pan in the oven and honestly forget about it for about fifteen minutes. Then we open the oven, push the baking tray a little and pour the chicken on the siphoned juice. Then we do this two more times, or more often, three to four times in half an hour. If during this time the chicken is not ready yet, then turn the carcass over the tummy, pour the juice and leave for another ten to fifteen minutes. We check the readiness traditionally. With a thin sharp knife or knitting needle, we make a puncture in the meatiest part of the carcass and see what juice flows from it. If the transparent, baked chicken is ready. If pink (with a trace of blood), then the meat has not reached the ready. We take the fried chicken out of the oven, shift it to a dish, garnish with vegetables and greens and serve it to the table.

Chicken, fried in salt

Here to you and the promised original recipe. Who invented this method of baking chicken, is unknown. It is possible that this recipe was created by pure chance. Or someone wanted to experiment. In any case, the recipe proved to be successful. The chicken fried on salt turns out very juicy, appetizing-ruddy and soft. In addition, its preparation does not require constant attention from you. Ingredients:

Chicken - 1 carcass;
Salt extra - 1 kg;
Provencal herbs - 3 teaspoons.

Preparation: My little chicken, dry it, rub it with a mixture of Provencal herbs and leave to marinate for about a couple of hours. You do not need to pour a chicken! After that, we prepare a bird for baking. To do this, we make punctures in the carcass, in which we fill the tips of the wings. Turn on the oven and let it warm up to 200-220 degrees. On the baking sheet pour an even layer of a pack of salt (just 1 kg) and put the bird on the salt breast down. We put the pan in the oven and leave it there for about an hour. It is not necessary to turn the bird, water it or lubricate it during frying. The chicken turns out to be surprisingly juicy, and the crust is so crunchy that only one glance at her drooling. you will see for yourself if you try the recipe in practice.

Chicken baked on a bottle

This recipe is difficult to name new. But the fact that he undeservedly forgotten, no doubt. All of us today prefer to use new-fashioned kitchen devices, like a multivark or microwave oven. Yes, and the plate is chosen so that in the oven there was a grill. And by the way, there is a recipe that fully justifies the statement that all ingenious is simple. And this recipe is suitable for the most-simple oven. The main thing is the presence of a glass bottle or a narrow jar. But how we can cook chicken on a bottle, we just 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 required by any recipe for cooking a whole chicken carcass, we are a bird of mine and dry it thoroughly. Garlic is cleaned and passed through a garlic press, a couple of denticles are left intact. Salt is mixed with black pepper and chopped garlic and rub this mixture of our bird from inside and outside. Take a narrow high jar or a bottle with a wide neck (always glass!), Fill it with about half cold water and put in the water bay leaf, bell pepper and garlic cloves. Now put the chicken completely on the bottle and put it on a baking tray, also filled with cold water. We put the pan in a preheated oven and bake for about 20 minutes at the highest temperature. Then we reduce the heat to medium and continue baking the chicken for another forty minutes. In total, the preparation will take 1 hour. We take the prepared chicken out of the oven and for 10-15 minutes we cool it right on the bottle. And then remove the carcass, cut into pieces of the right size and serve it on the table with any suitable side dish. That's so different can be the recipe for cooking chicken in the oven entirely. Baked whole bird carcass loses less moisture and the output is more juicy. So you can not go wrong choosing any recipe from the above. Each recipe is quite simple. And the fried or baked chicken on the salt or on the bottle will certainly please you with its excellent taste. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field!