Broiler baked in the oven. Delicious dish - chicken in the oven

Georgian cuisine is a mellifluous duet of intoxicating aromas and elegant taste, seasoned with breathtaking notes of cordiality, cordiality and hospitality. The culinary tradition of Georgia is replete with a mass of delicious dishes, but the favorite food of the people of the sunny country is tobacco chicken.

Chicken tabaka (“tsitsila tapaka”) is a national dish of picturesque Georgia. The breathtaking dish is the most tender chicken carcass seasoned with fragrant garlic and fragrant spices.

The name of the dish comes from the pan in which the carcass was cooked - tapas. Tapa is a heavy cast-iron frying pan with a ribbed base and a lid with a screw press, with which the carcass was pressed to the bottom of the dish.

Juicy and tender meat of tobacco chicken first appeared on the tables of the Russian people during the Soviet era. Of course, the Soviet people did not have tapas, but they had ingenuity. To prepare a spicy dish, people limited themselves to an ordinary frying pan, a simple lid and a cast-iron iron or dumbbell. Thus, the Georgian tapaka chicken turned into the Soviet “guy” of tobacco.

Benefit and harm

Due to the presence of a mass of vitamins, minerals and amino acids in the composition of the chicken, the food:

• promotes weight loss;
• relieves physical and nervous tension;
• improves mood;
• promotes healthy sleep;
• restores strength;
• strengthens the immune system;
• invigorates and tones;
• improves skin condition.

The smoked tobacco chicken cannot be harmful to health if consumed without the skin. The fried skin does not contain useful substances in its composition. At the same time, tobacco chicken is considered a low-calorie meal. 100 g of meat product contains 180–200 kcal.

Chicken tobacco - step by step recipe with photo

The tender meat of tobacco chicken tastes like one crispy crust and has such appetizing qualities that your hands involuntarily reach for the next piece!

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 2 servings

Ingredients

• Chicken: 1 piece
• Butter: 100 g
• Salt, spices, garlic: taste

Cooking instructions

The main secret of food lies in the size of the carcass, the weight of which should not exceed one kilogram. Wash the bird well, dry it with a towel, cut along the sternum line.



We lay the chicken carcass on a cutting board with the skin up, then with a strong pressure with the palm of our hand on the joints and protruding parts. In this way we try to crush the bones, giving the bird a flatter shape.

Some chefs use a chop hammer, but it's better not to do this: the most gentle side of a metal or wooden chopper can damage the delicate fibers of the meat, and this can ruin the quality and overall taste of the dish.



At the next stage, we prepare a fragrant marinade. We crush the selected spices in a mortar, add spicy herbs (basil, thyme or rosemary).

In a separate bowl, mix salt and a few chopped cloves of garlic, add a little sunflower oil. The result is a thick assortment, very similar to Georgian adjika. Thoroughly coat the bird with the prepared composition, leave to marinate for an hour or overnight.



To get the promised crispy chicken tobacco, you need the right roasting utensils. If the kitchen arsenal has a special frying pan with a press, this will facilitate our work.



In its absence, we build a kind of pyramid. We spread the chicken in a pan with oil (sunflower and cream in equal proportions), placing the bird skin down. We cover the carcass with a flat plate, we complete our construction with a pot of water, which performs the function of oppression.



1. The frying process is carried out on medium heat. Tender meat cooks very quickly. After 20 minutes, the dish can be served to waiting guests.

   

   Cooked tobacco chickens are extremely attractive and appetizingly crunchy. Caucasian housewives lay them out in an original pile, layering each carcass with fragrant herbs.

   If you add delicate Balkar khychins (very thin cakes with filling) or wonderful Kabardian pies to this meal, it will be extremely difficult to leave such a table!

   Oven recipe

   To prepare a Georgian dish you will need:

   • broiler chicken carcass - 1 pc.;
   • red dry or semi-dry wine - ½ tbsp.;
   • olive oil - ¼ tbsp.
   • garlic - 5 cloves;
   • salt - ½ tbsp. l.;
   • basil - ¼ tsp;
   • paprika - ¼ tsp;
   • coriander - ¼ tsp;
   • dill - ½ tsp;
   • mint - ¼ tsp;
   • saffron - ¼ tsp;
   • black pepper - ½ tsp

   If for one reason or another it is problematic to get spices for chicken tobacco, you can replace them with a package of suneli hops.

   Cooking process:

   1. To prepare a juicy and fragrant dish, wash the young chicken thoroughly, carefully cut the carcass along the brisket. Then carefully turn the chicken inside out, cover the carcass with cling film and beat lightly with a hammer on both sides.
   2. Prepare the marinade: pour aromatic wine into a container, add olive oil, add stock spices and chopped garlic, mix the ingredients well until a homogeneous substance is formed.
   3. Generously brush the broiler chicken with the marinade, wrap the carcass again with cling film. Put the young chicken on a dish, put a load (a container of water) and send it to the refrigerator for 12 hours.
   4. Remove the film from the carcass and wrap the chicken in foil. Place the meat on a baking sheet and place in the preheated oven. Bake the carcass for 40 minutes at a temperature of 180-200 ° C.
   5. Then take out the half-cooked chicken and remove the foil. Gently grease the form with oil, put the carcass on a baking sheet and put in the oven for 30 minutes.

   A dish originally from sunny Georgia is ready for a meal. It is customary to serve chicken tabaka with herbs and fresh vegetables.

   To create a tobacco chicken with an amazing divine aroma and delicate taste, you need to stock up:

   • garlic - 1 head;
   • a mixture of spices hops-suneli - ½ pack;
   • salt - ½ tbsp. l.;
   • olive oil - 40 g;
   • butter - 50 g.

   Cooking process:

   1. Wash the chicken and pat dry with paper towels. Carefully cut the carcass along the breasts. Turn the chicken breast side down and mash well until it flattens out.
   2. Prepare the marinade: pour oil into a container, add garlic, stock spices and mix vigorously until a homogeneous consistency;
   3. Lubricate the chicken with marinade, wrap with cling film, put on a flat dish, put a weight on it and refrigerate for 12 hours.
   4. Lubricate the pan with butter, put the chicken in it. Fry the carcass on both sides (enough 20 minutes on each side).

   Dish chicken tabaka with Georgian roots is ready! It is customary to serve tender meat in a company with sweet and sour tkemali sauce and fresh greenfinch - dill, parsley, cilantro.

   

   How to cook chicken under pressure

   To prepare a fabulously delicious dish, you need to arm yourself with:

   • broiler chicken carcass - 1 pc.;
   • white dry or semi-dry wine - ½ tbsp.;
   • olive oil - ¼ st.;
   • butter - 50 g;
   • ground black pepper - ½ tsp;
   • salt - 1 tsp;
   • mustard seeds - 1 tsp;
   • garlic - 5 cloves.

   Cooking process:

   1. Wash the broiler chicken and pat dry with paper towels. Cut the carcass along the breast. Wrap the chicken in clingfilm and go over with a mallet.
   2. Prepare the marinade: pour wine into a container, add olive oil, add salt, pepper, mustard seeds, garlic, beat the ingredients well until a homogeneous substance is formed.
   3. Lubricate the chicken with sauce, wrap in cling film, lay on a flat dish, put oppression on top, for example, a weight or a pot of water and send it to the refrigerator for 12 hours.
   4. Lubricate the heated pan with butter, put the carcass, cover the meat with a lid or plate, put a heavy pot of water or a weight on the container (you can use any other oppression).
   5. Fry the meat on both sides for 30 minutes.
   6. The golden bird is ready. It is customary to serve fragrant meat with fresh or baked vegetables and herbs.

   

   In order for the amazing dish to captivate both guests and households, culinary experts advise housewives to use tricks that will help recreate breathtaking meat that explodes in the mouth like a savory firework. So:

   • buy a chicken weighing 500–800 g (no more);
   • beat the carcass with a hammer very carefully so as not to damage the meat;

You can easily answer the question of how to cook chicken in the oven when there is a chicken, an oven and this text in front of your eyes. Chicken (both young and older) is a generous bird. She becomes lunch and dinner, gathers a company of friends and relatives at the table. That being said, the science of roasting chicken isn't all that complicated, so get going!

To bake a chicken in the oven, in addition to the main character, it is enough to have only spices and aromatic herbs in hand. We recommend buying a Russian chicken weighing 1.2-1.5 kg for baking. - better than farmer's. This is the best option! It is enough for 2-4 people, depending on the appetite of the eaters.

Chicken for cooking in the oven can be marinated, make it more juicy by introducing butter under the skin, fill the carcass with stuffing.

Among the spices and herbs for baking chicken in the oven, pay attention to garlic , rosemary , thyme. If you cook chicken in the Caucasian style, use narsharab and tarragon sauce for marinade or filling. If you want to feel the influence of American cuisine, add pepper: cayenne pepper and chili pepper. In this case, the sharpness does not interfere with the “wet” marinade and “dry”, when the chicken skin is rubbed with dry hot spices or even a mixture of spices - as an option, kanjun mix and leave for 3-12 hours.

For a light smoked effect, rub the chicken with a mixture of equal parts smoked red paprika, freshly ground black pepper, dry mustard, cumin, garlic powder and salt.

Chefs remind about the three main components of any marinade: sour product, fat and seasoning.

Marinade options for chicken in the oven

Mediterranean style marinade: 1 part lemon juice + garlic + 3 parts olive oil

Indian style marinade: 1 cup natural yogurt + 1-2 tsp. garam masala + salt + chilli powder

Latin American style marinade: 1 part orange juice + adobo spice blend + 3 parts olive oil

Mixed style marinade: 1 cup narsharab sauce + 1 tbsp. l. dark soy sauce + freshly ground black pepper or 2 handfuls of tarragon leaves, chopped in a blender + peeled piece of fresh ginger 2-2.5 cm in size + half a glass of vegetable oil.

Marinade lovers' secret weapon

When you immerse a chicken in a marinade and leave it for 1-2 hours, its meat absorbs the aromas and flavors of the prepared mixture only from the outside, and when the bird is baked in the oven, almost all of this disappears and only a golden crust remains. This, of course, is pleasant, appetizing and tasty, but we want to give an interesting taste to the meat itself. Professional chefs use a simple but effective device to reduce marinating time - meat injector(literally "meat syringe"). This kitchen accessory really looks like a big stainless steel syringe. But it is quite possible to replace it with an ordinary injection syringe with a thick needle.

Remember that the marinade should be free of chunks and thin enough to not clog the needle. Strain the marinade and draw it into a syringe. Insert the needle into the flesh until it touches the bone and inject the contents of the syringe into the meat. Be sure to “pierce” the entire chicken carcass, and not just prick in one place. Instead of marinade, you can use 15-20% fat cream, they will also make the chicken meat more tender.

Chicken in the oven: basic baking technology

If you don't have a roaster, simply place the prepared bird, breast-side up, in an ovenproof dish. Bake in a preheated oven at 220°C for 20 minutes. Then lower the temperature to 180°C and continue to bake for about 40 more minutes. Baste the chicken about every 10 minutes with the juices that come out. Turn the chicken over once, if desired.

The chicken is ready when the temperature in the thickest part of the thigh reaches 75 ° C, check it with a special thermometer. If this is not the case, then pierce the carcass in the thickest part of the thigh, the juice that stands out should be transparent. In general, the total roasting time for a chicken is 1.5-2 hours, depending on the size.

Take the bird out of the oven and let it rest for 20 minutes. before cutting and serving.

Oven Chicken Recipes

Chicken stuffed with spiced butter

A vivid example of the use of butter to give the bird taste and juiciness. Gently press the pieces of butter under the skin of the chicken, so the chicken becomes tender and does not dry out in the oven. See the recipe.

Chicken baked with spiced Provence style butter

Chicken marinated in lemon juice, mustard and olive oil

Chicken marinated in a mixture of olive oil, mustard and lemon juice can be served with any stewed or baked vegetables. The marinade is quite simple, so any experiments with side dishes are welcome. See the recipe.

Chicken baked with potatoes

Chicken in solinade stuffed with butter in pomegranate glaze

The juiciness of the chicken in this dish is given by two components at once: saltine (a strong spicy solution of salt and sugar) and butter placed under the skin of the bird. The chicken is incredibly tender and juicy. Pomegranate glaze is responsible for the appetizing appearance of the bird. See the recipe.

The juiciest baked chicken in pomegranate glaze

Chicken stuffed with garlic butter

Tender meat of young chickens soaked in garlic oil is divinely delicious. Especially if the bird is accompanied by a spicy sauce of ripe tomatoes and young nuts with cilantro and coriander - everything is quite in the Georgian style. See the recipe.

Chicken with tomato and walnut sauce

Chicken without marination stuffed with grapes and rosemary

We recommend using a very successful combination of grapes and rosemary for cooking chicken or chicken baked in the oven. Such a filling will never be dry and tasteless. See the recipe.

Chicken with grapes and rosemary

Chicken in the oven stuffed with porcini mushrooms, breadcrumbs, grapes and Madeira

Chicken stuffed with grapes and porcini mushrooms

Gherkin chickens are named this way not because they are small in size. In fact, the name comes from the English Cornish hen, which means Cornish chicken. Poultry meat of this breed has a great taste, as well as dishes prepared according to the recipes below.

How delicious to cook chicken gherkins?

If you have young broiler carcasses weighing from 400 to 600 g in your hands, it's time to learn how to cook them correctly. A proven recipe and true recommendations will help you get the perfect delicacy in every respect and fully enjoy its excellent taste.

1. Pre-soaking carcasses for 30 minutes in brine from 1.5 liters of water, 3 tbsp. spoons of salt and 2 tbsp. spoons of sugar.
2. After soaking, the carcasses need to be rinsed, dried and marinated, choosing the appropriate recipe.
3. Gherkin chicken dishes can be cooked in a pan, in the oven, on the grill, in an air grill or using a slow cooker.

Chicken gherkins - recipe in the oven

Even a laconically baked gherkin chicken in the oven is many times tastier, juicier and softer than ordinary broiler chicken, and if you add an exquisite marinade or original accompaniment to the carcass, there will be no limit to the delight of eating such a delicacy. A little garlic and rosemary will make the taste of the bird inimitable.

Ingredients:

• chicken gherkins - 2 pcs.;
• garlic - 5-6 cloves;
• sprigs of rosemary - 5-6 pcs.;
• butter - 50 g;
• salt pepper.

Cooking

1. Rub chicken carcasses with salt and pepper.
2. Fry a couple of cloves of garlic and two sprigs of rosemary in oil.
3. Lubricate the chickens with fragrant oil, and put the remaining garlic and rosemary inside.
4. They send a baking sheet with carcasses to an oven heated to 200 degrees, from time to time water the bird with juices.
5. After 30-40 minutes, the ruddy gherkins chickens will be ready.

Chicken gherkins stuffed in the oven

Even more tender and juicier will be chicken gherkin stuffed with stuffing. In fact, you can take any mix of ingredients as filling: fried mushrooms with onions and vegetables, steamed raisins with prunes, or other ingredients. The following is a poultry recipe with rice, pumpkin, herbs and spices.

Ingredients:

• chicken gherkins - 2 pcs.;
• sweet pumpkin - 150 g;
• rice - 150 g;
• soy sauce - 4 tbsp. spoons;
• grain mustard and honey - 2 teaspoons each;
• tangerine - 1 pc.;
• curry, paprika, pepper, dill - to taste;
• oil - 20 ml.

Cooking

1. Mix mustard, honey, tangerine juice, oil, seasonings and 2 tbsp. spoons of soy sauce.
2. Rub chicken with marinade and leave for an hour.
3. Boiled rice is mixed with chopped pumpkin, soy sauce, spices and herbs, filled with a mass of poultry carcasses.
4. The preparation of gherkin chickens is completed in an oven heated to 170 degrees, placing them in the device for 40 minutes.

Chicken gherkin in the sleeve

Chicken gherkins, the recipe of which will be outlined below, are cooked in the sleeve, thereby keeping the oven and baking sheet clean. Another indisputable advantage of this method of oven heat treatment is the magnificent tender and juicy taste of the meat obtained. Even individuals larger than average will turn out tasty and soft.

Ingredients:

• chicken gherkins - 2 pcs.;
• spices for poultry, oil and lemon juice - 1 teaspoon each;
• garlic - 4 cloves;
• soy sauce - 30 ml;
• salt pepper.

Cooking

1. Rub the chickens with a mixture of soy sauce, garlic and spices, leave for 30-60 minutes.
2. Carcasses are placed in a sleeve on a baking sheet and sent to an oven heated to 200 degrees.
3. Baked chicken gherkins will be ready in 30 minutes.

Chicken gherkins - recipe in a pan

Chicken gherkins fried in a pan, in fact, are nothing more than a Georgian dish of tobacco chicken. The delicacy is prepared simply and quickly, and the taste overshadows all other poultry cooking options. Delicate in taste, surprisingly piquant and appetizingly ruddy meat is worthy of serving to any, even to a festive, table.

Ingredients:

• chicken gherkins - 2 pcs.;
• spices - to taste;
• garlic - 4-6 cloves;
• oil - 50 ml;
• salt, black ground pepper.

Cooking

1. The bird is cut along the abdomen, unfolded and beaten off.
2. The carcasses are rubbed with a mixture of salt, pepper, spices, squeezed garlic, left for 30 minutes.
3. Next, gherkin chickens are fried in hot oil in a frying pan under pressure, browning on both sides.

Chicken gherkin in aerogrill

Airfryer is the best way to cook poultry. And if you are the happy owner of such a device, it's time to cook delicious and ruddy gherkins in it. As a marinade, you can use your favorite spicy set or use the mix proposed in this recipe.

Ingredients:

• chicken gherkins - 2 pcs.;
• mayonnaise - 100 g;
• lemon - 0.5-1 pc.;
• garlic - 3 cloves;
• curry and paprika - 1 teaspoon each;
• sugar - a pinch;
• salt, pepper, herbs.

Cooking

1. Mix mayonnaise with garlic, spices, sugar, salt and pepper, rub the bird with the mixture, leave for an hour.
2. Lubricate the carcasses with lemon juice, put lemon slices and sprigs of greens in the abdomen.
3. Each gherkin chicken is placed on the grill, on the middle grate, pouring a little water on the bottom of the device and preparing the delicacy for 30 minutes at 250 degrees.

Chicken gherkins on the grill

The following recipe will help you cook a delicacy over coals on the grill. In this case, the marinade for gherkin chickens is prepared on the basis of sunflower or olive oil with the addition of black pepper, paprika, thyme and garlic passed through a press. Optionally, you can add ground chili.

Ingredients:

• chicken gherkins - 3 pcs.;
• oil - 100 ml;
• paprika, pepper and thyme - 0.5 tsp each;
• salt.

Cooking

1. Chicken carcasses are cut along the abdomen, unfolded and beaten a little.
2. Mix the ingredients for the marinade and rub the bird with the mixture.
3. After 30 minutes, you can start frying the bird over the coals, laying it on the grill.
4. In half an hour, a delicious appetizer with a smoky flavor will be ready.

Gherkin Chicken Soup

The classic gherkin chicken broth turns out to be as dietary as possible and is suitable for use as a base even for children's first courses. However, hot dishes can be cooked using more sophisticated technologies, and thus provide your lunch meal with an unusual original dish.

Ingredients:

• chicken gherkin - 1 pc.;
• smoked sausage and brisket - 150 g each;
• oil - 40 ml;
• beans - 200 g;
• water - 3 l;
• onion - 1 pc.;
• garlic - 3 cloves;
• paprika, pepper and salt - to taste;
• greenery.

Cooking

1. Soak the beans, leave for 12 hours.
2. The chicken is rubbed with salt, pepper and browned in the oven for 20 minutes.
3. Together with beans and smoked meats, the bird is sent to a pot of water.
4. They also add roasted onions and garlic, cook hot with barely noticeable languishing until the beans are soft.
5. Salt the soup, season, warm for a couple of minutes.

Chicken gherkins - recipe in a slow cooker

Frying a gherkin chicken in a slow cooker is especially simple. As a marinade, you can use the proposed mix of spices and spices, or take a set of ingredients that best suits individual preferences. Half an hour is enough for the meat to be saturated with aromas and become piquant.

Ingredients:

• chicken gherkins - 3 pcs.;
• soy sauce - 50 ml;
• oil - 50 ml;
• lemon - 0.5 pcs.;
• garlic - 2-3 cloves;
• salt pepper.

Cooking

1. The carcasses are rubbed with a mixture of salt, pepper and garlic.
2. Oil is mixed with lemon juice and soy sauce, poured over chicken with a mixture and left for 30 minutes.
3. Put the chicken in a bowl, pour the rest of the marinade and cook on the "Baking" for 40 minutes.

Chicken gherkin boiled-smoked

The next recipe is for smoked meat lovers. By implementing it, you can make an amazing appetizer with a smoky flavor with your own hands. In this case, it is important to determine how much to cook the gherkin chicken before smoking in order to achieve the right balance between the required degree of readiness of the pulp and its elasticity.

Ingredients:

• chicken gherkins - 3 pcs.;
• salt - 30 g;
• pepper - 1 teaspoon;
• laurel - 2 pcs.;
• clove buds and allspice peas - 3 pcs.;
• garlic - 5 cloves;
• salt for cooking.

Cooking

1. The chickens are rubbed with a mixture of salt and pepper and placed in a bag in the refrigerator for a day.
2. Pour 3 liters of water into the pan, add salt to taste, add spices and garlic, boil for 3 minutes.
3. They cool the brine to 80 degrees, lay the chickens and reduce the heat to the very maximum.
4. The chicken is simmered at 60 degrees for 40 minutes, after which it is dried and smoked at 90 degrees for 30 minutes.
   

But with the right approach, a lot of hearty and tasty dishes are obtained from the rural natural product: broth with noodles, aspic, chakhokhbili, and so on. Very tasty homemade chicken stew. If it is pre-marinated, then the meat turns out to be amazing, very tender, compares favorably in its taste to a store-bought broiler. Today we will talk about how to cook homemade chicken soft and juicy.

Total prep time: 3 hours + 2 hours marinating / Yield: 8 servings

Ingredients

• domestic chicken - 1.5 kg
• salt - 1.5-2 tsp.
• a mixture of ground peppers - 2-3 chips.
• lemon - 0.5 pcs.
• large onion - 1 pc.
• parsley - 0.5 bunch.
• bay leaf - 1 pc.
• hot water - 2-2.5 l

Cooking

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To begin with, I held the chicken over the fire, removed the remnants of feathers, washed and dried. Then she cut the carcass into portions, cutting at the joints. This time I decided to leave the legs intact. If the bird is "at a serious age", then you can slightly beat off the pieces or make deep punctures in them with a knife.



She shifted the meat into a deep bowl, sprinkling the pieces with salt and ground pepper. I squeezed in half a lemon. I peeled the onion and cut it into thin half rings, squeezed it with force into a bowl with chicken so that as much juice as possible stood out. I left the bird in this form to marinate for 2 hours in the refrigerator (you can overnight). The acids found in lemon and onion will soften the meat fibers a little, and the chicken will become more tender.



After the specified time, I fried the chicken to seal the meat juices inside each piece. The meat was fried in portions, on a very hot, always dry frying pan for about 3-4 minutes on each side, without a lid, at maximum heat.



Then, in the same frying pan, the onion, which was used for pickling, was sautéed in melted fat.



Browned chicken and onions (without fat, it can be drained) were transferred to a saucepan with a thick bottom. I added bay leaf and parsley tied with a thread to make it easier to remove them from the finished broth. Pour boiling water over so that the liquid covers the contents of the pan by 2-3 centimeters.



Bring to a boil, remove the foam and simmer for 2 hours. The fire must be medium all the time, otherwise the meat simply will not cook properly. If after the specified time the meat is still tough, then you got a very old chicken, you will have to stew it for an additional 1 hour - usually this time is more than enough to make it soft and tender. Hot water can be added if necessary. In the last hour of cooking, you can add peeled and coarsely chopped potatoes to the pan, then you will immediately get a side dish. Readiness is most conveniently checked with a fork, if the meat easily moves away from the bone and is divided into fibers, then you can remove the pan from the heat.

Chicken stewed in its own juice in a saucepan is fragrant, soft and juicy. During cooking, a lot of fat will melt, which will float to the surface of the broth, it can be carefully removed with a spoon, scooping up only the top layer. On the remaining broth, you can cook a delicious noodle soup or just serve it with a boiled egg, greens and crackers. Bon appetit!

Broiler chicken is distinguished from laying hens by tender meat. And if the latter are best used for broth, then a juicy broiler can be boiled, fried or baked. The easiest way is to use a cooking sleeve to cook the chicken.

How to bake a broiler chicken

Photo Shutterstock

What you need to cook chicken: food preparation

You will need:

1 chicken; - salt; - turmeric; - black pepper; - 15 ml of lemon juice and soy sauce; - 2-3 cloves of garlic; - 1 kg of potatoes; - cooking sleeve.

The weight of the selected chicken does not affect the amount of other ingredients in this recipe. Only the cooking time depends on it, which increases if the weight of the carcass approaches 2 kg

Defrost the chicken carcass, rinse, dry with a paper towel. Mix salt and spices with lemon juice and soy sauce and rub the carcass with this mixture both outside and inside. Cut the garlic cloves into several cloves, pierce the carcass in several places with a knife to such a depth that the garlic fits into the cuts. Stuff the meat with garlic and refrigerate for a couple of hours, during which time it will have time to absorb the aroma of spices.

Cover the dishes in which the broiler will marinate on top with a lid or film so that the meat does not dry out. Closer to the time of cooking, peel the potatoes and rinse them, they will make a wonderful side dish for chicken, juicy and tasty.

How to cook a delicious broiler in the sleeve

Cut off a piece of the cooking sleeve that will fit the chicken and potatoes, leaving enough free space so that the edges can be fixed. Put the carcass inside the central part of the sleeve, place the potatoes along the edges of it. Do not lubricate the sleeve inside and do not add additional fat to the potatoes, since the fat that is melted during the roasting of the carcass is quite enough to prepare the dish.

Fasten the edges of the sleeve with special staples or tie them, then place the sleeve on a wire rack or baking sheet in the oven. Set the temperature to 180 ° C and bake the carcass from one to two hours. The duration of cooking is directly related to weight: for a carcass weighing about 1 kg, an hour is enough.