If you want to prepare a tasty and ruddy chicken for lunch use this recipe. Expensive ingredients, only a bird's carcass, salt and couple of garlic gloves won't be necessary for you. And that the most pleasant - the chicken always turns out tasty and gentle, it is simply impossible to spoil her.
It is required to you
- carcass of chicken weighing 1.5 - 1.7 kilograms;
- 5 kilograms of salt;
- lemon (at will);
- two garlic gloves.
Instruction
1. Take a carcass of a meat-type chicken. Cut off the head and a neck and clean if necessary from stumps of feathers. Accurately pitch it, trying not to damage a thin skin. Then wash a baking plate cold water and wipe dry a paper towel or accurately get wet with tissues.
2. Pour out a half of kilogram of salt of a fine crushing on a bottom of a pig-iron frying pan with a thick bottom and accurately level. Lay a bird's carcass a back on salt, having greased it previously inside with two garlic gloves crushed through a chesnokodavka. It is impossible to salt, pepper and smear chicken with this fat at all you will spoil future dish.
3. Warm an oven to 190-200 degrees and put in it a frying pan with a carcass of chicken approximately for 1.5 hours. Through 40-45 after the beginning of cooking take out a frying pan with a bird from an oven and pierce it in the most dense parts (brisket, hips, etc.). Then put it back in an oven for further roasting.
4. After time check readiness of a bird, having pierced it a toothpick. If the emitted juice transparent and light – the chicken is ready. Otherwise if her it is necessary to leave a cloudy juice to be baked in an oven for 10-15 minutes (roasting time directly depends on carcass weight). Thin skin of a ready bird always firm brown color, and meat juicy and gentle. In that case if you don't want that it became brown before putting chicken in an oven to be baked spray it from above lemon juice.
5. A ready chicken shift at once to a dish, cut on a part or give on a table in the whole look. On a garnish for the baked bird the house pickles perfectly will approach: pickles, mushrooms and sauerkraut and also boiled potatoes and rice. The cooled dry white wine (Riesling or Aligote) will become good addition to a dish.