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Appetizing whole chicken: recipe. Video
There are few people who refuse an appetizing chicken. Whole roasted in the oven, it is very soft and tender on the inside and crispy on the outside. Prepare a simple French chicken recipe, or if you want something special, bake a carcass stuffed with vegetables and mushrooms.
French chicken with apples
Ingredients: – 1 chicken (1,3-1,6 kg); – 4 green apples; – 6 bay leaves; – 0,5 tbsp. water; – 1 tsp with a slide of fine salt; – 0,5-1 tsp. a mixture of three ground peppers: black, red and white; – vegetable oil.
Rinse the chicken and blot well with paper towels on all sides. Rub the surface and the inside of the carcass first with salt, then with a mixture of peppers and put a couple of bay leaves inside. Leave the bird in a cool place to marinate for an hour and a half and soak up the smell of spices. After the allotted time, turn on the oven, setting the temperature to 180 ° C. Core the apples and cut them into large wedges into 5-6 pieces.
Take a deep heat-resistant mold and cover the center with the remaining bay leaves. Place the chicken directly on them so that the breast “looks” up, and spread fruit slices around. Drizzle all 2-3 tbsp. vegetable oil and add water. Send the bird with apples to the oven for 30–35 minutes, then turn it over and bake for 30 minutes.
The chicken will be even juicier if you periodically water it with the juice formed in the baking sheet, and for a crispy crust, brush the carcass with honey before baking
Test the cooked poultry by poking through thick places with a toothpick or fork. If clear juice flows out, put the carcass back on the back and cook for another 5 minutes. If it is pink, extend the cooking time by 15–20 minutes before turning the chicken over. You can serve it whole or cut into pieces, transferring it to a dish and surrounding it with fragrant apples.
Juicy chicken stuffed with mushrooms and vegetables
Ingredients: – 1 medium sized chicken; – 400 g of fresh mushrooms; – 1 onion; – 1 sweet bell pepper; – 1 tsp a mixture of spices to taste (marjoram, red pepper, curry, rosemary, tarragon, ginger, thyme); – 1,5 tsp salt; – 2 tbsp. sour cream; – vegetable oil; – a thick sewing needle and strong unpainted thread.
Mash the prepared carcass 1 tsp. salt, a mixture of spices and leave for at least half an hour. In the meantime, prepare the filling, for which the mushrooms and onion, and slice thinly. Scald with boiling water or blanch the peeled pepper for a couple of minutes, then remove the skin from it and chop finely. Fry the mushrooms and onions in vegetable oil, throwing a couple of pinches of salt into the pan.
Put pepper and mushroom caviar in the chicken alternately, sew up the hole with threads and brush the bird with sour cream using a cooking brush. Place it on a greased baking sheet, breast side down and place in an oven preheated to 180 ° C for 1 hour. Remember to water it frequently with the surrounding liquid. Transfer the finished chicken to a plate with a thick bottom, take out the filling and spread it around.