Chicken dishes decorate the festive table in almost all countries of the world. This is the most common meat from which solemn dishes are prepared. Chicken fillet contains a large number of vitamins of various groups, micro and macro elements, and is a supplier of essential amino acids to the human body. The recipe for tobacco chicken in the oven is known to every housewife, and everyone has long learned the wisdom of its preparation.
For cooking, choose a bird carcass. If the company is 3-4 people, you can take a large broiler chicken . The best option, of course, is a village chicken grown on ecological food. But if the company of guests is more than four, then based on culinary experience, it is better to take medium-sized chickens for each individually. If the carcasses are frozen, then they must be thawed. Thawing is best done gradually, at a temperature of 5-7 º or on the lower shelf in the refrigerator, then the meat will retain its structure and appearance. Therefore, 12 hours before the holiday date, remove the carcass from the freezer. The best option, of course, is chilled chickens.
Oven chicken recipe has undergone a little change over the years of its existence. Now he has become more adapted to our dynamic lifestyle, where cooking time is also reduced to a minimum. The chicken carcass must be gutted and washed under running water, dried with napkins until the moisture is completely removed. Before you cook the chicken in the oven, it is necessary to carry out the following manipulations: on the carcass make cuts on the brisket and abdomen. In order to keep order in the kitchen and not to disturb sterile cleanliness, the chicken should be placed in a plastic bag and beat with meat with a kitchen hammer. Paying particular attention to the articular surfaces and grinding them so that the carcass could be placed tightly on the frying surface in the same plane. Now remove the bag and rub the chicken on both sides with a mixture of coarse salt, allspice and black pepper, well smearing the inner surface and the folds. Leave for 20-30 minutes for better impregnation, make frequent pricks on the carcass with a fork so that fat is released, and spices are absorbed as best as possible.
The original, that is, classic, recipe for chicken chicken in the oven implied a special cooking technology. To do this, we used a frying pan with a thick bottom and a lid that pressed and pressed the chicken carcass to the bottom, so that it was, as it were, flattened at the bottom of the dishes. In an alternative embodiment, the recipe for chicken in the oven underwent some changes only in the method of preparation. Actually, we are considering it. We spread the chicken carcass on a baking sheet, greased with butter, and on top of it we set the load for pressing. This can be either special dishes, or a sinker from improvised means (for example, a saucepan with water or a weight). Cooking chicken in the oven will take 30-40 minutes. On a baking sheet, if the chickens are young and low in fat, add a piece of chicken fat or pork. This juice should be periodically watered while preparing the carcass. We fry the chicken on one side at a temperature of 150-170º for 15-20 minutes (depending on its size), then turn it over and on the other side we fry the same amount. 10 minutes before the end of baking, sprinkle the carcass with chopped garlic, which will add a pleasant aroma and piquant sharpness to the chicken chicken. We add garlic in the final stage, if you sprinkle it with it initially, it will just char in the oven and lose its aroma.
We take the chicken out of the oven and put it on the dish, on top of the lettuce leaves. Garnish with cherry tomatoes and slices of feta cheese.