Roast chicken – rather popular dish. With a crisp and gentle juicy meat chicken is tasty in itself and garnished. Besides, to fry her it is tasty in a frying pan, special culinary skills aren't required.
It is required to you
- – 1 average chicken;
- – 3 garlic gloves;
- – 1 h spoon of ground black pepper;
- – 5 tablespoons of sunflower oil for frying;
- – salt to taste.
Instruction
1. Wash out the defrozen chicken in cool flowing water. Remove an entrails, excess fat and cut on small flank steaks. Lay out a bird on a colander and let's water flow down, then dry a paper towel. Chicken shouldn't be damp, otherwise the crisp when frying won't turn out. Rub each piece with mix of a black pepper and salt. Leave chicken to become impregnated with spices about 5 minutes.
2. Put a frying pan on fire and warm up it. Then pour in refined sunflower oil. It it will be required a little as during roasting chicken will emit juice and fat. When oil begins to boil, spread the prepared pieces skin up. Lower fire to an average and fry about 15 minutes. Pay attention that the frying pan doesn't need to be covered.
3. Turn chicken pieces on other party and again fry them within 15 – 20 minutes, without covering ware. Periodically raise pieces of chicken a scapula. If you notice that they began to burn, then lower fire.
4. Clean 3 garlic gloves. Small chop garlic a knife or miss via the garlic press. Chicken is fried on average about half an hour. Check readiness of a dish, having pierced a piece a toothpick – from the place of a puncture colourless transparent liquid has to begin to flow. Turn chicken skin again up. On each piece lay out garlic. As necessary add vegetable oil. Cover a frying pan, lower fire to a minimum and leave meat for 3 – 5 minutes.
5. Turn each piece the garlic party to a frying pan bottom, you cover and weary chicken 3 more minutes. Then uncover, turn pieces the appetizing party with a golden crust up and give to a table. As a garnish offer mashed potatoes, a fresh, pickled or fried vegetables, pasta, rice. Water chicken pieces with the juice formed when frying and decorate with greens.