The baked chicken – one of the most tasty and fragrant dishes. She is appreciated not only tenderness of meat, but also the reddened crisp which just melts in the mouth. Correctly exposed temperature and some additional ingredients will help to achieve it.
Instruction
1. To make chicken with a crisp, the bird needs to be prepared correctly. First of all, it is necessary to wash the fresh or completely defrozen carcass inside and outside, and then to get wet carefully with a paper towel. Then it is recommended to pour over chicken slowly a large amount of boiled water several times – thanks to such simple procedure of a time on a thin skin will be closed and the crust will turn out more crunchy. In conclusion the carcass needs to be got wet with a clean towel again.
2. Also marinade isn't less important in this case. It is the best of all to rub a carcass with sour cream or mayonnaise and to allow to become impregnated some time – the greased thin skin during cooking will become crunchy and reddened quicker. However if such products already bothered or are too fat, the bird can be pickled in a soy-bean sauce. This product not only to add to taste piquancy, but also will make a crust almost glossy, and, above all – crunchy. It is also possible to use any marinade on the basis of honey, it is only necessary to sustain in it a bird not less than an hour, and it is even better – 3 hours at the room temperature.
3. It is necessary to bake chicken only in in advance warmed up oven. At first at a temperature of 170 wasps within 25 minutes, and then at a temperature of 200 wasps until ready. Thanks to it meat propechtsya properly and will become very soft, and the crust will turn out crunchy.
4. Chicken with a crisp can easily be made also in a convection oven or in a usual oven if in it there is a function of a grill. Without this function a bird it is the best of all to bake on a lattice, otherwise from below the crust will turn out soft because of continuous stay in oil. And already under a lattice it is possible to substitute a baking tray.
5. When in preparation time from a bird juice begins to be emitted, it is very important to water periodically with it chicken – it will also promote formation of a crisp. Besides, thanks to such cunning it is possible not to be afraid that the dish will turn out salted insufficiently - rather simply to try juice and to add some salt to it in case of need. At the end it is possible to grease skin of a bird with a small amount of a desi and to allow to stand to chicken in an oven five more minutes that the crust turned out really tasty.
6. Ready chicken should be got at once from an oven. If to leave it there without fire, the crust will be softened after a while. Also you shouldn't cover the baked chicken with a foil to keep its heat – it will also promote softening of a crust. After the dish a little cools down, it should be cut on portion pieces and a tax on a table.