July 1, 2016

The chicken turns out very juicy and tasty, perfectly decorate any table and will delight your loved ones with the excellent taste. To cook it is not difficult and even interesting. For the preparation you will need the most common products that you can easily find for any hostess.

Before cooking make sure that your chicken carcass is fresh, otherwise, the whole dish will be ruined, so as to kill the smell of stale meat quite difficult.

For cooking you need to take:

• 1 eviscerated chicken 1.5-2 kg;

• 2 tbsp of mayonnaise (without any additions);

• 2 cloves of garlic;

• 1 tsp. pepper

• salt

First you need to heat the oven to temperature of 180 degrees. After chicken carcass rinse, wipe with a paper towel to quickly dry it. Carefully RUB with salt inside and out. Refrigerate up to 6 hours, not soaked to the skin she had “chapped,” and she became impregnated with salt.

After cooling grease it with a mixture of mayonnaise, pepper and garlic. Better garlic squeeze or RUB on a small grater, but don’t slice no small and no big, as when baking, the pieces can burn and add an unpleasant taste.

Put the chicken in a bowl for baking, cover with foil and put in oven. Leave for 45 minutes, then remove foil and leave to bake for another 45-60 minutes until it will turn brown. Your bird will be completely ready if the puncture stands out clear juice. If you are unclear or pink juice should continue baking. If your oven has a grill, then turning it on 10 minutes before completion of baking, the crust will be more ruddy.

When the chicken is ready it should get, for 10 minutes, again cover with foil to let it rest from the heat. After being cut into portions pieces and serve.

This recipe is the easiest to prepare and reliable as a result. To spoil it is impossible. The meat will be tender and juicy. To a classical poultry can be fed a variety of sauces. Given that the recipe does not have any hot, spicy or dry special seasoning, for fans, you can add them to the sauce.

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Main dish

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