Baked Chicken - General Description
Baked chicken is a wonderful dish that is not difficult to cook. It is always satisfying, tasty and beautiful. The dish turns out very appetizing. And most importantly, chicken, unlike pork and beef is considered dietary, so if you do not overdo it with spices and do not abuse mayonnaise, the dish will turn out more and more useful.
Chicken meat can be included in the diet of those who are sick with gout, peptic ulcer, diabetes and polyarthritis.
Older people are encouraged to prefer chicken. The younger the chicken, the more tender and healthy its meat. Chicken is not only tasty, but, thanks to protein and glutamine, has a positive effect on the nervous system.
Baked Chicken - Cooking
Ceramic or cast-iron containers are perfect as dishes for baking. The point is that the dish is heated evenly and gradually, then there will be no risk of sticking of the products or uneven cooking of the chicken. Metal and glass forms in this respect lose. Therefore, their use should be treated with caution. If the chicken is baked as a whole, you can search the stores for a special form with a cone-shaped elevation in the center. This is a very convenient dish for baking, since the chicken, put on the cone, will be baked evenly. In addition, everything that will flow from it, will gather in a deep form at the foot. There are separate coasters of metal. On them, the chicken can also be roasted in an upright position.
Baked Chicken - Food Preparation
Choosing the right chicken is very important in order to make the dish tasty and appetizing. If there is a choice, then steam chicken is preferable to others, in second place - chilled, and frozen for this purpose is better not to take. The first two types of chickens possess more tender meat. Their taste is much more saturated.
Preference should be given to chickens under the age of one year, whose weight does not exceed 1, 5 kg. The bird must be fresh. A truly fresh chicken has a rounded breast. The bone on it does not protrude. The muscle tissue of a suitable chicken should be well developed, and its color should be pale yellow. Pinkish shade is welcome. There should be no blemishes on the skin of the bird. If the chicken has a bluish-gray color, its muscles are uneven, the meat is gray, and the fat is richly yellow, it is better not to use it. Neither good nor pleasure such a bird will not bring. To ensure the freshness of the product, you can smell the chicken. A good bird has a sweet smell of fresh meat. If the city has an experimental farm where chickens are raised on probiotics, you can buy chickens there. These chickens are especially good.
Before cooking, the chicken must be gutted and washed. If the chicken was still frozen, it must be defrosted in advance. To do this better, using the bottom shelf of the refrigerator. So the meat will be a little more tender. It is possible to use both the whole bird, and separate legs or a breast.
Baked Chicken - Best Recipes
Baked chicken (recipe 1)
Description:
A very simple recipe, according to which you can bake the whole chicken, and you may prefer to cook the breasts or legs separately. But the whole chicken turns out more juicy.
Ingredients:
Broiler chicken 1 pc. Sour cream, mayonnaise, salt, garlic and black pepper to taste.
Preparation:
Before you put the chicken in shape or in the pan, it must be cut along the spine. This is done so that the part where the meat is concentrated (legs and breasts) is in the upper part of the dish, and the chicken is cooked evenly. Capacity lubricated with sunflower oil and laid bird. Cooking fudge from mayonnaise, sour cream, salt, pepper and crushed garlic. Mayonnaise and sour cream need to take a couple of spoons. A chicken covered with fondant milk is sent to the oven. Cooking time 50-60 minutes. If the oven has a convection function, the cooking temperature should be 180-190 ° C. Without convection - 200-210⁰C.
Baked chicken (recipe 2)
Description:
This chicken is not only tender, but also very juicy.
Ingredients:
One chicken carcass, one large lemon, 6 cloves of garlic, 1-2 sprigs of thyme, 0.5 tsp of dried thyme leaves, black pepper, salt.
Preparation:
Clean chicken carcass must be dried with a napkin. Lemon cut into slices, and garlic - petals. Grate the chicken with salt and pepper. Put half slices of lemon and thyme inside the bird. Cover the carcass with the remaining lemon and garlic. Wrap the carcass with parchment paper or put it in a baking sleeve. Bake for an hour and a half at 180 ° C.
Baked chicken (recipe 3)
Description:
This is the easiest way to roast chicken.
Ingredients:
Chicken carcass (1 piece), coarse salt (1 kg), black ground pepper (to taste).
Preparation:
The oven, in which the chicken will be cooked, needs to be warmed up in advance. Washed chicken carcass should be cut along the breast (center) and open like a book. Grate it with black pepper. Add salt to the oven pan. Put a chicken on it so that it lies on its back. Bake until done. Do not worry that the chicken will oversell. That will not happen. It will absorb salt only as much as it is necessary for the bird to come out sufficiently salty and tasty. Salt, heated on a baking sheet, will provide the chicken crisp and uniform baking.
Baked chicken - useful tips from experienced chefs
Instead of sour cream and mayonnaise, you can use ketchup with a little honey to lubricate the chicken. The crust will turn out incredibly tasty.
If there is no cooking thermometer, it is also possible to find out the degree of readiness of the dish. The oven must be reheated before the dish is placed in it. Baking time can be calculated based on the weight of the carcass. At a temperature of 180-200 ⁰C for the preparation of a kilogram of carcass you need to provide 40 minutes Multiplying the estimated time by the weight of the chicken, we get the exact cooking time.
When the chicken is already close to readiness (in time and sensations), you should pierce her breast with a toothpick. If the released juice does not contain turbidity and blood, the chicken is ready. If to overdo the chicken, its meat will become dryish, and the pleasant aroma will be replaced by the smell of melted fat.
