I always preferred homemade food, and even if I have to eat outside the house, I choose cafes or restaurants that serve dishes familiar from childhood. Such food cannot be bored and always causes pleasant associations associated with home comfort. I like, especially in the cold season, to come home from the street and breathe deeply into the seductive aroma of hot roast with meat, warm yourself with a rich soup or borsch.
What is special, for example, chicken roast? It’s quite an ordinary dish, the products from which it is prepared are simple and affordable, but for me there is nothing more delicious. Perhaps this is due to the fact that my mother often cooked it in childhood. And now, if I manage to try it again, I feel directly nostalgic. However, I decided to get my mother’s recipe in order to be able to cook chicken roast more often. I found the recipe in her old, battered notebook. And today I will tell him to you.
To cook roast chicken, you need to buy homemade chicken, not very fat. Such chicken can be bought at the bazaar, with it the dish will be especially aromatic and tasty. But if there’s no time to go to the bazaar then, of course, buy at a store, but take fresh, unfrozen. What to do if you have not found a whole chicken - do not be discouraged, take a filet or chicken legs.
The whole chicken will need to be washed, gutted, cut into pieces, not very large. You can remove or leave the skin as you like best. Mix a teaspoon of salt on the tip of a black pepper knife and the same amount of paprika. Rub the chicken pieces with this mixture. Remove the pan, pour vegetable oil and fry the chicken under the lid. Remove the lid periodically, pour meat over the allocated juice. If there is little juice, add water. The same procedure can be done in the oven.
While the meat is fried, you can’t lose time - go in for a side dish. To do this, you will need to take three medium eggplant. Wash them, cut the ends and cut into circles 1.5 cm thick. Lay them out on a board and salt. And then put it on for 15 minutes under the press. During this time, part of the juice should go, this will remove the bitterness from the blue.
Now peel three large potatoes. Cut them into circles too. You will also need three bell peppers, preferably a different color. They will need to be well cleaned of partitions and seeds and cut into wide strips. Peel and cut the two medium onions in half rings. Prepare a suitable form, a ducklily or stewpan is quite suitable. Grease the bottom with oil. Now take turns laying onions, eggplant, potatoes. If you wish, you can add carrots here, enough of one carrot sliced in circles. Lay it on top of the potatoes. Each layer should be salted and lightly sprinkled with paprika. Close or cover the stewpan with foil, put in the oven. When the vegetables are ready, they must be laid out on a wide dish, putting the roast chicken on top. Decorate as you wish.
I really like my mom’s recipe. And when I got married, my wife, knowing how much I love chicken roast, decided to please me. But she prepared this dish differently and plus baked it in pots. It turned out very tasty. About how to cook pot roast chicken in pots, I will also tell you now.
Vegetables and chicken are cooked together, which means that the proportions will be different. Peel and cut 3 potatoes and 1 onion into large cubes, 1 carrot in circles, 300 grams of chicken fillet in small pieces. Put all the ingredients in one large bowl, pepper, salt, add bay leaf and mix well. Prepare two pots, put 1 tablespoon of sour cream or cream on the bottom, 2 tablespoons of water, of course, mix this. And then put the vegetables and meat, put a piece of butter on the top, about 50 grams. Cover and place in the oven preheated to 200 degrees. After an hour, turn off the oven, sprinkle the roast on top with grated cheese and leave the pots in the oven for another 5 minutes. Such a dish, I am sure, will not leave indifferent any of your household.