Chicken, roasted in the oven: several new cooking options

Chicken, roasted in the oven: several new cooking options

Baked chicken is not only a "chicken"tobacco "and several other traditional dishes. In this article are not quite the usual recipes for cooking such a dish as a roast chicken in the oven. The photos, complementing them, clearly demonstrate the stages of preparation for baking (the second shot) or the finished result (the first and third shot). All described methods are characterized by the use of aromatic sauces, thanks to which the dishes are surprisingly tasty and simply "melting in the mouth".

roast chicken whole in the oven

Chicken Roast in the Ovenwith potatoes and quince (photo 1)

Composition:

  • a young chicken weighing about one and a half kilograms;
  • 3 large potatoes;
  • 4-5 pieces of quince;
  • 2 large fresh cloves of garlic;
  • 5 table. spoons of honey;
  • salt, freshly ground or ready-made pepper.

Preparation

Such a chicken, fried in the oven, is prepared inthe sleeve. Thanks to him in the process of baking, the meat is soaked with a sweetish-spicy taste. Rub the washed chicken mixture of salt, crushed garlic and pepper. Do not forget to treat the inner surface. Put the carcass in a deep form, pour honey and leave for ten to fifteen minutes. At this time, free the quince from the core. Half of the total mass chop into small pieces and fill them with chicken. Sew the bird and lay it in the sleeve on the baking tray with the backrest up. Peel the potatoes and chop them into large pieces, the same size as the remaining quince. Lay the chicken around the vegetable-fruit mass, and then pour the honey from the deep form, which has escaped from the carcass, from above. Tie up the sleeve and make on top of it two or three small incisions. Bake the chicken for about an hour. After that, you need to open the sleeve and continue cooking for another fifteen minutes. The dish will turn rouged and fried. Serve the chicken, cut into portions, with a vegetable salad.

chicken roast in the oven

Chicken Roast in the Ovenwith herbs under mustard sauce (photo 2)

Want to surprise guests with an unusual spicy taste?Then use for flavoring fragrant fresh herbs. Such a roast chicken is prepared entirely. In the oven bake it you need, pre-filling the abdomen with the original stuffing. Prepare the carcass in the usual way: wash, grate salt and pepper and leave for an hour and a half for marinating. Then put inside the chicken cut into slices one lemon, 4 twigs of thyme, a bunch of parsley, six stalks of sage and three pieces of rosemary. Place the resulting blank on a baking sheet and bake for forty-five or fifty minutes. After that, apply the following mixture to the meat with the help of a culinary brush: three tablespoons of mayonnaise, two crushed cloves of garlic and two tablespoons of ready-made mustard. Bake the chicken for another fifteen minutes.

chicken fried in the oven Photo

Chicken Roast in the Ovenunder orange glaze (photo 3)

You can also prepare a dish from a bird usingcut carcass. Pieces previously marinated in a mixture of mayonnaise, salt, pepper and garlic, bake in a preheated oven for about forty minutes. After that, pour the meat with caramel. It is prepared as follows: melt 2 tablespoons of sugar and pour neatly juice from two oranges. After the mass has boiled for ten minutes, the mixture can water the chicken pieces and continue frying for a while. A ruddy crust looks especially appetizing on a meat dish.



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  • Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options Chicken, roasted in the oven: several new cooking options