The broiler is a lifesaver for any hostess as recipes of his preparation great variety. It can be fried, extinguished, prepared on a grill, to bake in a culinary sleeve. The last way the simplest also doesn't demand either material, nor special time expenditure.
It is required to you
- chicken;
- salt;
- spices;
- lemon;
- culinary sleeve.
Instruction
1. Before preparing a broiler, it needs to be defrozen. If the bird was bought cooled, it needs to be washed with warm water. As giblets in factory hens are absent, with an internal part of a carcass of problems also doesn't arise. It is necessary to examine and remove only attentively the remains of feathers from skin. Despite careful factory processing, sometimes the remains of a feather it is possible to see on tips of wings or around a tail.
2. Then take any spices which are available in the house, mix them with salt and rub a carcass outside and from within. The curry, Provence herbs, a black pepper well are suitable for a bird. Cover ware in which the bird, polyethylene or a cover lies. Put away ware in the fridge at several o'clock. To ideally pickle a bird one night better, and to prepare in the morning - then meat will become impregnated with aroma of spices.
3. Take a culinary sleeve, cut off scissors such part of a sleeve in which chicken will be located, and the ends of a package can be fixed. Get a carcass from the fridge, place inside a lemon half. It isn't necessary to clean a fruit. Put chicken in the center of a sleeve, tie the ends the special films or a wire attached to a sleeve. Pierce a package a fork in several places - it will allow to receive a golden crust. The bird will be juicy and gentle; if not to make an opening in a film, then the taste will turn out more stewed, than fried.
4. Put a package of a carcass in an oven and establish temperature of 180 degrees. Preparation of a broiler will take an hour to one and a half, depending on what size a carcass. On one kilogram of fowl one hour of roasting suffices.