Chicken "40 cloves of garlic"

Chicken

An interesting way to cook the whole carcass is the chicken “40 cloves of garlic”. In addition to tender aromatic meat, you can also make a delicious sauce of baked cloves. The process of preparing the chicken itself does not take much time. The most difficult thing is to peel the garlic, it will take the most time. Having prepared such a chicken at least once, you will add this recipe to your culinary piggy bank and will use it in most cases. And each time, putting garlic on the bottom of the form, the carcass itself can be spread with completely different spices and marinade, each time getting a new original taste.

List of ingredients:

  • 1 chicken carcass (2-2, 2 kg);
  • 20 g of salt;
  • 1 g of black ground pepper;
  • 1 g ground coriander;
  • 50 g butter;
  • 20 ml of vegetable oil;
  • 40 cloves of garlic;
  • 1 lemon;
  • a bunch of parsley.

Cooking

1. First, take a chilled chicken carcass and prepare it for baking. Wash and dry, tear off any feathers, trim off excess skin and fat.

Chicken

2. Mix salt, spices and vegetable oil in a bowl, then carefully rub the fragrant mixture into the chicken from above and from the inside.

Chicken

3. Scald lemon with boiling water and cut into several pieces. It is necessary that there are no gibles inside the chicken. Place the lemon inside. A bunch of fresh parsley wash and also send inside the chicken. So it will turn out and juicier and more fragrant.

Chicken

4. Take the twine or culinary thread, tie the chicken legs.

Chicken

5. While the chicken is “resting” and marinated in spices, you can prepare a “pillow” of garlic. To do this, remove the husks from each clove. Melt butter in a frying pan and add the garlic. Tomite a couple of minutes.

Chicken

6. Transfer the chicken to the frying pan - if the frying pan is whole, without plastic handles, you can bake it. At first, it is better to wrap the chicken in foil and put it in an oven heated to 190 degrees. After an hour, the foil can be removed and baked already at 200 degrees, every 15 minutes, watering the chicken with fat, another 35-40 minutes.

Chicken

7. Before you take the bird out of the oven, check its readiness by piercing your hip with a skewer or knife.

Chicken

8. Serve whole chicken or cut into pieces. If desired, make garlic sauce or just serve with meat.

Chicken
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