It is around the world difficult to find more popular dish for dinner, than chicken. Correctly made fowl turns a daily meal into festive. At first sight there is nothing more simply, than to bake chicken in an oven. But it is only superficial opinion. Actually preparation of a bird demands a certain ability and knowledge of some secrets.
Instruction
1. Preparation of a tasty dish begins with the correct approach to the choice of a bird. You shouldn't buy cheap chicken on a sale in supermarket. Its meat obviously loses to taste and aroma to a good farmer bird. Give preference of a steam room or the cooled chicken, it is more gentle and more tasty than frozen. Medium-sized carcasses to one and a half kilograms will be suitable for roasting. Of course, freshness of a bird are what it is necessary to pay attention to first of all.
2. Be not afraid to apply various spices and additives when roasting chicken. The beautiful golden crust will turn out when greasing a carcass the kindled honey or a thin layer of sour cream. It is better to refrain from traditional mayonnaise. It not only will worsen taste of a dish, having saturated it with additional fat, but also will reduce dietary qualities.
3. Tasty to bake chicken, it is necessary to think of with what to fill her. The filled chicken will be soaked from within so it will turn out gentle and juicy. It is necessary only to show creativity and to choose suitable option. It can be a citrus or rings of onions, integral branches of rosemary or a thyme, and there can be a mashed garlic.
4. The most widespread, but inexcusable oversight – to bake chicken cold or damp. Minutes the 40th carcass has to "reach" room temperature and only then go to an oven. Baking damp chicken, we won't receive a good tasty crust. And therefore after the water procedures surely it is necessary to blot a carcass with paper towels.
5. Before baking chicken in an oven, decide on way of roasting. Soft, easily separating meat will be at long roasting at lower temperature, languor. At high temperature fans of a crisp and tough meat bake a bird.
6. One more widespread mistake is to serve the baked chicken to a table right after preparation. Experienced cooks allow meat to become impregnated from 15 to 30 minutes directly on a cutting board. And only later this time rather cooled down chicken is cut on flank steaks and is served.