The way of roasting of chicken in an oven on a bottle can do to any hostess, even beginning and not having in the arsenal of difficult culinary devices. The main secret of success - it is correct to pickle chicken before preparation.
It is required to you
- Chicken - 1 piece about 1.5 kg;
- salt;
- ground black pepper;
- garlic - 2-3 cloves;
- spices to taste
- better paprika;
- bay leaf;
- water or beer – 0.5 l.
Instruction
1. Make marinade. For this purpose mix salt, a black pepper and paprika. Squeeze out garlic by means of a special press and add to spices. If desired add shredded bay leaf. Grate with the received mix the drawn and washed up chicken from within and outside and leave at several o'clock in order that meat was kept waiting. For marinade it is also possible to use mayonnaise, but for decrease in caloric content of a dish it is recommended to use nonfat yogurt in which all spicery is mixed.
2. Prepare a bottle. For this purpose carefully wash from it labels and traces from glue. Optimum chickensin an oventhe beer bottle of 0.5 liters or a glass bottle from under milk is suitable for preparation of . In a bottle gather cold water almost to the edge. Place several peas of a black pepper in a bottle. For special piquancy it is possible to use beer instead of water. Choose a dark beer - it possesses softer smell and is better combined with taste of a bird.
3. Get the kept waiting chicken on a bottle and place in an oven. Don't warm an oven in advance as from temperature drop the bottle can crack. It is possible to place chicken with a bottle on a frying pan with water that chicken turned out is more juicy. Throw into water in a frying pan several laurel leaves.
4. When the oven heats up, bring temperature to 200 degrees and cook chicken in such conditions of 20-25 minutes. Then lower fire to 150 degrees and you weary a bird in an oven of 40 more minutes. If chicken quickly blushes, cover her with a foil. Remove a foil in five minutes prior to the end of cooking. Accurately remove ready chicken from a bottle and cut on flank steaks. Give hot with any vegetable garnish or pasta. Cold such chicken is served cut by chunks.