Oven-baked chicken can decorate any festive table. The recipe is not as complicated as it may seem, but mistakes can happen.
We'll tell you how to cook poultry properly and how to avoid annoying troubles.
For a chicken carcass weighing 1.5-2 kg you will need:
- garlic (dried) - 1 tsp and 3 more heads of fresh;
- paprika (sweet) - 1 tsp;
- paprika (smoked) - 1 tsp;
- herb mixture (Provencal) - 2 tsp;
- bay leaf - 2 pcs.;
- sugar - 1 tsp;
- vegetable oil - 2 tbsp;
- salt to taste.
How to cook
1. The carcass must be washed, gutted and left to dry, then rubbed inside and out with salt.
2. Mix together: dried garlic and paprika, add Provencal herbs and vegetable oil. Mix the ingredients thoroughly and rub the chicken inside and out with this mixture, then leave to marinate overnight.
3. Before cooking, pour hot water into the baking tray (less than half) and place a liter jar (2/3 filled with hot water).
4. Add bay leaf, garlic chopped with a knife, Provencal herbs, smoked paprika, and salt and sugar to the water.
5. Place the chicken on top of the jar neck, close the neck opening with a toothpick, and wrap the wings in foil.
Important! Place the carcass only in a cold oven (otherwise the can will crack), then turn it on at 180 degrees. The bird will be ready in 1.5 hours.
Earlier we told you how to make “Greetings from the 90s” cutlets .
