A cook can be satisfied with a cooked bird if the dish has an appetizing golden brown crust.
How to achieve a beautiful golden color? To do this, you need to process the dish in a certain way before baking.
So, chicken or duck should be greased or rubbed with a product that will not only soften tough meat, but also provide a crust and an additional flavor note.
So which marinade is best to use? There are three good options.
Sour cream
Pre-greasing the poultry carcass with this fermented milk product will guarantee the appearance of a delicious crispy “shell”.
The marinating time for chicken or duck at room temperature should be 30-50 minutes.
The baked dish will acquire an interesting taste. The food will remain tender inside.
Mustard
Those who like spicy dishes can add some crushed garlic to the sour cream. Or you can use another marinade - not sour cream sauce, but mustard.
As a result, the dish will have not only a golden crust, but also a slight “spiciness” that will appeal to many gourmets.
The bird carcass should be marinated in mustard for 40 minutes to an hour (not in the refrigerator). If a refrigeration device is used, the duration of the procedure can be safely increased: it will be even tastier.
Honey
If your family doesn't like the spicy taste, but they love the sweetish flavor, then the carcass should be rubbed with honey mixed with a small amount of olive oil.
As a result, the dish will acquire a golden color, a slight crunch and a luxurious aroma.
The cook can experiment and mix marinades. An option such as "sour cream + mustard" is welcome. You can also combine honey with mustard: this is quite an interesting contrasting combination.
