Chicken in the oven is a very affordable and very tasty dish that even an inexperienced housewife can easily cook. For cooking, both fresh and frozen birds are suitable, although it is still preferable to choose a carcass that is not frozen. The preparation of the chicken is that it is thawed (in case of preliminary freezing), thoroughly washed with water and the remains of feathers are removed. The carcass is wiped with a paper towel, after which it is well rubbed on the outside and inside with salt and pepper. To improve the taste and aroma of the chicken rubbed with various fragrant herbs. In the middle of the carcass, you can put whole branches of spices, for example, rosemary or basil. Chicken legs can be tucked into “pockets” or tied with string. A chicken is placed on a special form oiled or in a frying pan. The chicken in the oven is baked for 1 hour, at a temperature of 190-200 ° C. Periodically, you need to lubricate the bird released during frying fat. In this case, the chicken will not burn, and the carcass will acquire a wonderful golden color. With this method of cooking, the chicken in the oven is obtained with a very tasty and crispy skin. It is necessary to ensure that the chicken in the oven is well cooked.
Cooking time can be continued if the carcass is quite large. In the finished bird, the meat juice has a light, but not pink color. The juice obtained during frying is used to make delicious gravy. It merges into another container, into which a little water is added and boiled over low heat. You can add 50 ml of cream to the gravy, which will give it a delicate and piquant taste. To thicken the juice, a small amount of flour is added to the gravy. The finished chicken is cut into portions. The dish serves cooked gravy and a side dish of potatoes or other vegetables. A salad of fresh vegetables will be very appropriate for him.
Oven baked chicken with horseradish and sour cream:
To prepare this wonderful dish, you need to prepare a sauce that greases the bird inside and outside the carcass. Washed and dried chicken is rubbed with salt and pepper, then carefully coated with a sauce consisting of finely grated horseradish, 150 ml of not too fat sour cream, a spoonful of tomato paste, 3 minced cloves of garlic. Chicken in sour cream is best baked in a special fireproof dish under the lid. Before completing the preparation, the lid is removed and the bird is baked until golden brown. The meat cooked in this way is very juicy and tasty.
A wonderful chicken in the oven is obtained using the original Spanish mixture for rubbing carcasses. For this dish you will need a not very large chicken, 30 g butter, sea salt, 100 ml dry red wine (Merlot, Sauvignon, Cabernet), 3 cloves of garlic, spices, 4 heads of garlic, freshly ground black and allspice, olive oil.
Carcass Preparation:
- the skin of the bird is separated on the hips and breast, a long neck is removed;
- butter and mashed garlic are mixed in a small bowl;
- the prepared mixture is rubbed under the skin on the breast and thighs of the chicken;
- the carcass should be well greased with pepper, spices and salt;
- toothpicks stab the skin, trying to achieve a comparative tightness of the carcass;
- the tops of the heads of garlic are cut and greased with olive oil.
The prepared carcass is roasted for 45 minutes in an oven heated to 220ºC, after which the prepared heads of garlic are placed in the oven. Fire should be reduced to 190ºC. Cook the bird for another 30 minutes. It is periodically necessary to turn the chicken over for even baking. Wine is poured into the dishes with the juice formed during frying and the liquid is evaporated to a syrup. Served chicken with lemon, herbs and baked garlic.