The most delicious dish is the chicken in the oven

The chicken in the oven is an affordable and very tasty dish that even an inexperienced mistress can easily cook. For cooking is suitable, as a fresh bird, and frozen, although it is still preferable to choose a carcass not subject to freezing. Preparation of chicken is that it is thawed (in the case of pre-freezing), thoroughly washed with water and removed the remains of feathers. The carcass is wiped with a paper towel, after which it is well rubbed from the outside and inside by salt and pepper. To improve the taste and flavor of the chicken rubbed with various fragrant herbs. In the middle of the carcass you can put whole sprigs of spices, for example, rosemary or basil. The legs of the chicken can be filled in "pockets", and you can tie it together. On a greased with a special form or frying pan put the chicken on the back. The chicken in the oven is baked for 1 hour, at a temperature of 190-200 ° C. Periodically, you need to lubricate the bird that is released when frying fat. In this case, the chicken will not burn, and the carcass will acquire a wonderful golden color. With this method of cooking, the chicken in the oven is obtained with a very tasty and crispy skin. We need to ensure that the chicken in the oven is well fried.

The cooking time can be continued if the carcass is quite large. In ready-made poultry meat juice has a light, but not pink color. The juice obtained during frying is used to make a delicious gravy. It merges into another container, into which a little water is added and boiled over low heat. You can add 50 ml of cream to the sauce, which will give it a delicate and piquant taste. To thicken the juice in the sauce, add a small amount of flour. The finished chicken is cut into portions. The dish is served with cooked sauce and a side dish of potatoes or other vegetables. Very appropriate to it will be a salad of fresh vegetables.

Chicken, baked in the oven with horseradish and sour cream:

To prepare this wonderful dish, you need to prepare a sauce that is smeared with the bird inside and outside the carcass. The washed and dried chicken is rubbed with salt and pepper, then carefully smeared with a sauce consisting of finely grated horseradish, 150 ml of not too fatty sour cream, a spoonful of tomato paste, 3 chopped cloves of garlic. The chicken in sour cream is best baked in a special refractory dish under the lid. Before the end of cooking, the lid is removed and the bird is baked to a crust. Meat, cooked in this way, is very juicy and tasty.

A wonderful chicken in the oven is obtained by using the original Spanish mixture for rubbing the carcass. For this dish you will need a not very large chicken, 30 g of butter, sea salt, 100 ml of dry red wine (Merlot, Sauvignon, Cabernet), 3 cloves of garlic, spices, 4 heads of garlic, freshly ground black and fragrant pepper, olive oil.

Preparation of carcass:

- the poultry skin separates on the hips and breast, long neck is removed;

- butter and mashed garlic mixed in a small bowl;

- the prepared mixture is rubbed under the skin on the breast and chicken thighs;

- the carcass should be well oiled with pepper, spices and salt;

- Toothpicks prick the skin, trying to achieve a comparative tightness of the carcass;

- tops of garlic heads are cut off and lubricated with olive oil.

The prepared carcass is roasted 45 minutes in the oven, heated to 220ºC, after which the prepared garlic heads are placed in the oven. The fire should be reduced to 190ºC. Cooking a bird needs another 30 minutes. Periodically it is necessary to turn the chicken over for even baking. In the dishes with the resulting juice when frying the juice pour the wine and evaporate the liquid to the state of syrup. Served chicken with lemon, herbs and baked garlic.