How delicious to fry a chicken on a bottle

Once upon a time, in Soviet times, domestic chickens served as a constant target for humorists and satirists. They laughed at everything: both over the color of the skin, and over the physique, and even over the unhappy expression of "face", if such a word applies to a bird. Opposing our "wings of advice" imported, Hungarian or Finnish products, which was much more beautiful, and cooked - much softer.

Only after the same chickens appeared in our country, it became clear how much we lost. From a broiler it is impossible to cook real chicken tappak (or tobacco - as someone likes it better). "New Russian" birds are grown according to highly effective western technology, they quickly become large, only a little chicken spirit remains in their taste ...

In such conditions, the question of how delicious to fry a chicken becomes acute. Without spices can not do, it's clear, but technology can be very diverse.

For example, on a thick layer of salt. This is a very good recipe, and most importantly - simple! A pound of salt is poured onto a baking sheet, and a prepared and spiced carcass is laid out on top. About fifty minutes - and the chicken is ready. It does not burn, the heat from the heated salt becomes uniform. By the way, it's much easier to wash the baking tray. Here's how you can fry a chicken in the oven.

Here is another way that fell in favor of the inhabitants of Europe. Natives of countries - the republics of the former Soviet Union taught the Germans and the French a recipe telling how it is delicious to fry a chicken. It is called "Russian chicken on a bottle". The technique was invented when the chickens were indeed harsh and contributing to their maximum mitigation. Now, when there is no need, it simply saves time and improves the uniformity of warming up the bird.

The way that tells about how delicious to fry a chicken is simple, like everything great. To implement it, you only need to buy a bottle of beer or mineral water in a glass container. Sometimes in the West they use aluminum containers, but this is undesirable. Any metal, even food, has its own taste, and the outer coating of paint and varnish obviously does not add a dish of exquisite aroma and appearance ... The classics was a half-liter milk bottle with a wide neck, but where to take it now, in the age of computers and smartphones? So it will come down from under other drinks, but not very high, round and stable, so that the whole composition goes in size in the oven and does not roll over.

So, there's a bottle.

To begin with, the carcass prepares itself. Now you do not need to gut, pluck and burn on gas - too. Just rub salt inside and out, sprinkle with spices for grilling and massage.

In the bottle, draw water and put a chicken on it. It is undesirable that the neck of the bottle goes out through the top of the carcass, the steam should get inside the bird, that's the whole point, so that the steamer with the body of the prepared dish serves.

Then you need to prepare the composition, consisting of mayonnaise and mustard, and cover it with a carcass.

To ensure that the fat does not drain onto the baking tray, you can substitute a tray, then the care of the oven will be less laborious.

It remains only to fry the chicken. In the oven heated to about 180 degrees, a "bottle and chicken" composition is placed on a baking tray. You do not need to do anything else, just to mark the time. After 45-50 minutes, you should check the result. To secure, you need to pierce the carcass with a sharp stick, for example a toothpick, better than a new one. If the clear juice flows, then the dish is ready. If the liquid is pinkish - leave it in the oven for another 10 minutes.

But it's not enough to know how delicious to fry a chicken: it still needs to be able to serve! However, and this is not difficult. While the bird is languishing in the oven, it is quite possible to cook a side dish. They can serve fried potatoes (preferably not deep-fried, but in a simple way, in a frying pan, so the stylistic unity will be observed). Very good with fried poultry rice. You can also confine yourself to a salad, also simple, from large-sliced tomatoes, cucumbers, cheese, onions with greens. As a dressing, use sunflower oil.

In order not to get burned, it's better to wait a bit. The carcass from the bottle is easily removed. It remains only beautiful to arrange on a platter with garnish.

Bon Appetit!