From time immemorial, the Slavic peoples preferred to eat cranes, ducks, partridges, poultry, which is the most interesting - it is traditionally customary to cook a whole carcass to serve. Today we will look at several recipes for cooking poultry, it will be chicken in the oven on the jar, as well as a chicken in a frying bag, with a crisp.
Chicken in the oven on the bank
This recipe is passed down from generation to generation, it is in almost any cookbook of an experienced hostess, since this dish is beyond praise. Juicy, aromatic, soft chicken meat becomes so thanks to the fact that the bird itself is fried on a jar. The chicken in the oven on the jar will turn out to be absolutely amazing if you season the marinade with your favorite spices. So, we will move on to the recipe itself. We need a whole chicken or chicken, mayonnaise, a few cloves of garlic, salt, pepper, spices, allspice peas and a few bay leaves.
We take our chicken and wash it thoroughly under running water, then let the water drain and dry the carcass with paper towels. Finely chop the slices of fresh garlic or pass through the garlic press. We mix mayonnaise, garlic, salt and ground pepper in a separate bowl and carefully rub our chicken carcass inside and outside with this mixture, leave it to marinate for at least half an hour. If you give the meat well to absorb the marinade, then the meat will turn out to be much juicier and softer.
Now we take a 700-gram glass jar, which any housewife should have somewhere on the mezzanine. We carefully inspect the jar, it should not have cracks, bubbles, chips, because the jar can easily crack due to high temperature in the presence of damage, and it will turn out for dinner not a chicken in the oven with a crust, but a chicken in the oven with glass.
So, we made sure that the jar is ideal for preparing a dish, pour water on it a third of the volume, throw a washed bay leaf and a few peas of pepper there. Now we put our chicken carcass on top of the jar, and so that the legs and wings do not clobber in different directions, we connect them with threads. Our chicken looks compact and ready to bake! It remains only to take a frying pan, pour some water there so that the fat does not burn, put our chicken in it on a jar and forget about it for an hour and a half, while it is fried in the oven. An important point is that the oven does not need to be heated, it must be cold when we put the chicken in it.
So, our chicken in the oven on the bank is ready! This dish is seriously different from chicken cooked in the usual way. Do not believe? Check it out for yourself!
Chicken in the oven in the package
In another way, this dish is called "chicken in the sleeve," because we use a sleeve for baking. It is sold in any grocery hypermarket, in the same place as food foil, film. So, we need a few potatoes, onions, carrots, bell peppers, spices and chicken. You can take chicken thighs, they will turn out juicier, but if you need to cook the whole chicken, then it doesn’t matter - thanks to steam and boiling in your own juice, the whole carcass will also turn out to be very tasty. For the marinade you will need a standard set: mayonnaise, garlic, spices, salt, pepper. We mix all this and rub our carcass well, let it stand for 20 minutes for high-quality impregnation.
Now the most interesting and the simplest. We take all the vegetables, peel, coarsely cut in any shape, even cut stars from potatoes. Throw it all into the baking sleeve, put the chicken on top and tie a bag on both sides. A preheated oven should be waiting for us. We put the bag there, leave to fry for 40 minutes. After this time, we cut the package from above and straighten it slightly to get a crust that is crispy and rosy. Done! Serve with vegetables that were cooked in a bag with chicken.