Bird

Baked chicken


Ingredients for Cooking Baked Chicken on a Bottle

Ingredients for cooking baked chicken on a bottle:

  1. Broiler chicken 1 kilogram 700 grams
  2. Salt 1 tablespoon or to taste
  3. Sour cream or mayonnaise 2-3 tablespoons
  4. Vegetable oil 2-3 tablespoons
  5. Running water as needed
  6. Garlic 3-4 prongs

Spices and herbs:

  1. Curry half a teaspoon
  2. Paprika 1 teaspoon
  3. Turmeric half a teaspoon
  4. Dried ground dill 1 teaspoon
  5. Garlic powder 1 teaspoon
  6. Ground black pepper to taste
  • Main ingredients: Garlic, Chicken
  • Serving 1 serving
  • World Cuisine

Inventory:

Knife, Cutting board, Garlic bowl, Deep bowl, Small bowl, Paper kitchen towels, Teaspoon, Plastic food wrap, Refrigerator, Oven, Beer bottle, Non-stick form (diameter 23 - 25 centimeters), Kitchen towel, Kitchen spatula, Large flat dish

Cooking chicken baked on a bottle:

Step 1: prepare the chicken for marinating.

First of all, we prepare the chicken, carefully rinse it under running water, while removing from it such viscera as the kidneys, liver, heart and lungs. Then with a sharp knife we ​​cut off the neck and remove the neck skin. After using the same knife we ​​pluck out thin chicken hairs and feathers that remained on the carcass from the chicken skin after machine cleaning. Dry the chicken with paper kitchen towels and lay in a deep bowl.

Step 2: pickle the chicken.

In a small bowl, mix with a teaspoon all the spices and herbs indicated in the ingredients. The resulting mixture rub the chicken from all sides, sides, and also inside and under the skin, especially the pelvic part of the chicken. Then we also rub it with salt. We peel the garlic and squeeze it through the garlic directly onto the chicken, with the palm of our hand distribute it throughout the chicken, both inside and outside. We cover the chicken bowl with plastic wrap so that there are no gaps, and put the capacity in the refrigerator to a minimum for 1 hourat most 12 hours.

Step 3: prepare the chicken for baking.

After the necessary time has passed, remove the chicken from the refrigerator and remove the cling film from it. Preheat the oven up to 190 degrees Celsius. We take an ordinary beer bottle with a long throat, rinse it under running water and fill it with 3 quarters of a mixture of water and 2 - 3 tablespoons of vegetable oil. We put the glass container in a non-stick form, which, in turn, is also half filled with water. We put the chicken on the bottle with the pelvic part down so that the bottle passes through the chicken and its neck exits through the neck of the carcass. After lubricating the carcass with sour cream or mayonnaise, these ingredients will give the chicken a glow and soften the skin.

Step 4: bake the chicken on the bottle.

We check the oven whether it has warmed up to the desired temperature and only after that we send the resulting structure from chicken, a bottle and a mold to a preheated oven. Bake chicken for 15 minutes and then increase the temperature of the oven up to 210 - 220 degrees. Such a gradual temperature difference is needed so that the glass bottle is heated slowly, otherwise there is a risk that it may burst. We continue to bake chicken yet 30 minutes. At this time, you can observe how oily water flows out of the bottle and flows down the carcass, this is due to the fact that when heated, the liquid boils and rises. With this simple treatment, the surface of the chicken skin is covered with a more uniform golden crust, and the chicken will not dry out during baking. About After 1 hour we look into the oven and insert a sharp knife into the back of the thigh of the chicken carcass, not reaching the bone a little, if the chicken is ready, then white juice will flow from the cut, and the meat will be pink without blood clots. If vice versa, then let the chicken reach full readiness yet 15 - 25 minutes. After the required time has passed, we re-check the readiness of the chicken meat in the above way, and if the chicken is completely baked, holding the dish with a kitchen towel, we take it out of the oven and put it on a cutting board previously laid on the kitchen table. Let the chicken cool down a bit and decide on the serving; you can bring it to the bottles by first placing it on a beautiful large flat bird dish. Or you can immediately cut it into portions, just lay the pieces on a dish and serve in this form. We shift the chicken to the dish with the help of two kitchen shoulder blades and act as desired.

Step 5: serve the chicken baked on a bottle.

Chicken baked on a bottle is served hot. By tradition, the chicken is cut into 10 portioned slices, 2 drumsticks, 2 thighs, 2 wings, the breast into 2 parts, the pelvis and back. Savoring this delicious dish is pleasant with dry white or semi-sweet wines, but children can enjoy the taste of this tender meat, enjoying it with natural fruit or berry juices. Cook with pleasure! Enjoy your meal!

Recipe Tips:

- - The set of spices in this recipe is not important, you can adjust their quantity, or add your preferred spices and herbs, which are suitable for chicken dishes. For example, dried herbs, sage, thyme, rosemary, basil, tarragon. As well as different types of peppers, coriander, cloves and these are just a few of the possible options.

- - Instead of water, you can fill the bottle with light beer mixed with vegetable or butter fat, as well as any kind of broth.

- - Instead of sour cream and mayonnaise, you can use cream or butter.

- - The hairs and feathers that remain on the skin can be plucked with tweezers.

- - At will, along with chicken, you can bake vegetables such as potatoes, tomatoes, onions, zucchini and many others. Prepare the vegetables and place them in a mold around the chicken. Then fill them with water, preferably with wine, and send the form to the oven for 1 hour. Pour liquid into the form periodically so that the vegetables do not become very dry.