The hen, baked in the oven entirely, is for many a constant dish of the festive table. And it's not surprising - great taste, delicious aroma and presentable appearance of this dish create a solemn atmosphere, effectively complementing the culinary composition of the feast.
Today we will tell you how to make a baked chicken in the oven with a crispy mouth-watering crust. The available recommendations will allow you to get an amazingly ruddy and attractive-looking dish on the way out.
How to bake a whole chicken in an oven with a crusty crust - recipe on the grate
Ingredients:
- whole carcass of chicken;
- vegetable refined oil - 15-20 ml;
- garlic - 5-6 teeth;
- a mixture of fragrant herbs and spices for chicken ;
- ground mixture of five peppers;
- salt.
Preparation
Preliminary marinating chicken carcass will provide a rich and juicy taste of the dish. To do this, the bird is rid of the remains of feathers, if necessary, it is burned over fire, washed thoroughly and thoroughly dried. We rub the carcass with a mixture of salt, ground peppers and fragrant herbs and spices for the chicken. Garlic cloves are cleaned, cut into halves or quarters and put them under the skin, trying not to break its integrity, and also put a pair of denticles in the abdomen of the bird. Lubricate the entire carcase with vegetable refined oil and leave for several hours to soak up the aromas.
In order for the chicken to turn out to be crispy on all sides, it is necessary to exclude as much as possible the contact of the carcass with a pan, a mold or other containers. An excellent way of cooking a bird for this is baking it on a grate. We put the promarinated bird in the center of the grate and set it on an average level heated up to 230 degrees of the oven. At the level below we place a pan with a small amount of water. We sustain the chicken at this temperature regime for fifteen minutes, and then lower it to 200 degrees and bake for another one hour. If you have a bird by weight more than two kilograms, then its cooking time should be increased by about thirty minutes.
Baked chicken grill whole in the oven with a crisp crust
If your oven is equipped with a spit, then, of course, the whole chicken should be baked with it. Thus, the bird will be evenly roasted and browned, and how to get the most crispy crust we will tell you in this recipe.
Ingredients:
- whole carcass of chicken;
- filtered water - 60 ml;
- granulated sugar - 45 g;
- a mixture of fragrant herbs and spices for chicken;
- ground mixture of five peppers;
- salt.
Preparation
We prepare the bird taking into account the recommendations given in the previous recipe, namely - plucking, singing, washing and drying thoroughly. After that, marinate the carcass in a mixture of your favorite aromatic herbs and spices, or use the ready-made collection of spices for poultry and leave for an exchange of aromas and soaking
When starting baking, turn on the oven and pre-set it to the "Spit" and "Grill" modes. At this time, we dissolve sugar in the water, lubricate the carcass of the chicken with the syrup obtained from all sides and thread it on a spit. We connect the legs and wings with twine or simply white cotton thread. We set the spit with chicken in special grooves in the oven and cook the bird for an hour and a half.
Upon availability, the fragrant chicken with a crispy crust is served to the table immediately in a hot form, without covering it at all, in order to avoid the loss of the desired crispy properties.