Whole baked chicken
Whole baked chicken is the most beloved and delicious roast of poultry, despite its simplicity in cooking. Almost everyone likes fried chicken, so you should learn how to cook it correctly. A few important points for cooking poultry. Firstly, a chicken weighing 1-2 kilograms is best suited for baking. Secondly, you will need culinary twine, since the chicken needs to be tied so that all its parts are baked evenly. Thirdly, good spices and high-quality butter, these ingredients will provide a great roast flavor and a golden brown.
And so that the juices that are secreted from any meat under the influence of temperature do not disappear, put a baking tray with vegetables under the chicken rack - you are provided with not only an amazing roast, but also a side dish of baked vegetables to it.
- Time for preparing: 1 hour 25 minutes
- Servings Per Container: 6
Ingredients for Whole Baked Chicken
- chicken weighing 1.5-2 kg;
- 1-2 sprigs of rosemary;
- chili pepper pod;
- 1-2 heads of garlic;
- dried marjoram;
- 50 g butter;
- carrots, potatoes for garnish;
- salt, culinary twine.
A method of preparing whole baked chicken
We prepare the chicken carcass. We remove the insides, cut off the excess fat, wash the chicken well with running water, then dry it with a paper towel to remove moisture.
We rub the chicken carcass on the outside with ordinary salt, and from the inside with a mixture of salt and marjoram. Put 1-2 sprigs of rosemary inside the carcass.
Cut the lemon together with the peel into small slices, peel the chili pepper seeds and membranes, cut into rings, disassemble the heads of garlic into slices. Put lemon, pepper and garlic cloves in husks inside the carcass. When the chicken is ready, you can extract the garlic cloves, they will become very soft and the garlic can simply be spread on a piece of bread.
Tuck the skin near the throat and wings down under the carcass. We take the culinary twine, grab the carcass around the breast with twine, braid with the eight around the legs, tighten and tie a knot or bow. Chicken tail can be tied to the legs, but I prefer to leave the hole open so that the heat of the oven penetrates inside the chicken.
We grease the chicken with butter, during baking the butter will melt, and the chicken will turn golden.
Coarsely chop the vegetables for the side dish. Choose them to your taste, I love the traditional set - young carrots, potatoes and onions. We put vegetables in a deep baking sheet made of thick metal, add vegetable oil, salt and spices to taste. We put a chicken grill on top. During baking, the juice that is secreted from the bird will drain onto the vegetables and they will become incredibly tasty.
We heat the oven to 200-210 degrees Celsius. We put the chicken with vegetables at an average level, cook for about 1 hour. If you have a kitchen thermometer, then the chicken is ready when the temperature reaches 75 degrees in the thickest part of the carcass.
Well, if there is no thermometer, then you have to rely on the feeling and appearance of the finished dish.
In the pan with vegetables, you can add a little hot water so that the vegetables do not burn.