Chicken – a universal product. It is given and on weekdays, both to holidays, and on snack in the form of salads, juliennes and as a main course. Ways of its preparation there is just a weight – it is possible to cook golden broth with home-made noodles or to cut original puff salad. Or to make a shish kebab, chakhokhbil, pie, casserole, ragout. And it is possible to fry chicken entirely – in an oven, in a frying pan or on a grill. The offered recipe represents such dish – a dish from the chicken pickled and fried on a spit entirely with the baked fruit or vegetables.
It is required to you
- 1 carcass of chicken (1.4-1.6 kg)
- vegetables (squash
- eggplant
- carrots
- onions
- garlic) or fruit (apricot
- plums
- apples
- pears) to taste – 300-500 g.
- For garlic marinade with sour cream: 200 g of sour cream
- 3-4 garlic gloves
- salt to taste.
- For oil marinade:
- 3 tablespoons of peanut
- 2 segments of garlic
- 1 big bulb
- 2 tablespoons of purified vegetable oil
- ground black pepper
- 1 teaspoon of salt.
- For marinade from currant:
- 600-800 g of berries red or blackcurrant
- 1-2 average bulbs
- greens of parsley and fennel
- salt
- ground red (sharp and sweet) pepper to taste.
Instruction
1. Wash up, draw chicken, remove internal fat. Dry chicken paper towels. Pickle chicken, having chosen one of the submitted recipes of marinade.
2. Preparation of marinades Garlic marinade with sour cream. Well salt sour cream. Miss garlic through a press or rub on a small grater. Rub the prepared carcass of chicken with the crushed garlic and salty sour cream from all directions. Put in the fridge for 1.5-2 hours.
3. Oil marinade. Small cut onions. Slightly fry peanut, clean and crush in a mill. Miss garlic via the spadefoot or crush a rolling pin. Mix in a cup garlic with salt and pepper. Add onions, vegetable oil, ground peanut. Carefully mix everything. Grate with this mix chicken from all directions. Put in the fridge for 1 hour.
4. Marinade from currant. Crush fresh berries of black or red currant or squeeze out of them juice. Small cut onions and greens. Mix in separate ware currant juice or berries puree with onions and greens. Add salt and paprika there. Mix once again. Rub the prepared carcass of chicken with pulp from currant with onions and spices. Put chicken for pickling in the fridge for 2 – 3 hours.
5. Wash up vegetables or fruit – an eggplant, a squash, onions, plums, sour apples, apricots, pears. Remove sunflower seeds, cut on large pieces. Fill the pickled chicken with fruit or vegetables. Prepare openings a wooden skewer.
6. Thick thread or a string tie up wings and shins. Get chicken on a spit and send to warmed up to 180 About an oven. Down ovens put the baking tray laid by a foil that surplus of juice and fat flew down on it. Bake 1 hour 15 - 1 hours 30 minutes, gradually increasing temperature in an oven up to 210-220 C. The chicken has to become brownish color and ruddy.
7. Ready chicken shift to a serving dish, spread out lettuce leaves and the baked vegetables or fruit around, decorate with greens.