Roast from chicken - dish, favorite since childhood

I always preferred homemade food, and even if I have to eat outside the house, then I choose such cafes or restaurants where they serve traditional dishes since childhood. Such food can not get bored and always causes pleasant associations related to home comfort. I love, especially in the cold season, to come home from the street and breathe in full breast a tempting aroma of hot roasts with meat, keep warm with rich soup or borshch.

What is so special about, for example, roast chicken? It is quite an ordinary dish, the products from which it is prepared are simple and accessible, but for me there is nothing more delicious. Perhaps this is due to the fact that my mother in childhood often cooked it. And now, if I can try it again, I feel a nostalgic feeling. However, I decided to get my mother's prescription to be able to cook roast chicken more often. The recipe I found in her old, shabby tetradochke. And today I will tell you about it.

To cook a roast from a chicken you need to buy a homemade chicken, not very fat. Such a chicken can be bought at the market, with it the dish will be especially fragrant and tasty. But if you go to the bazaar once, then, of course, buy in the store, but take a fresh, unfrozen. What to do if you have not found the whole chicken - do not worry, take a filet or a leg.

The whole chicken will have to be washed, gutted, cut into pieces, not very large. Skin can be removed or left as you like. Mix a teaspoon of salt, on the tip of a black pepper knife and as many paprika. With this mixture, chop slices of chicken. Remove the frying pan, pour the vegetable oil and fry the chicken under the lid. Periodically remove the lid, pour the juices with the meat. If the juice is small, add water. The same procedure can be done in the oven.

While the meat is fried, you can not lose time - get engaged in garnish. For this you will need to take three medium eggplants. Wash them, cut off the ends and cut into circles with a thickness of 1.5 centimeters. Spread them on a board and salt. And then put it for 15 minutes under the press. During this time, some juice should leave, this will remove the bitterness from the blue.

Now peel three large potatoes. Slice them in circles too. Also you will need three Bulgarian peppers, better than different colors. They will need to be cleaned well from the partitions and seeds and cut into wide strips. Two medium bulbs, clean and cut with semirings. Prepare a suitable shape, a whiting or a saucepan is quite suitable. Bottom the bottom with oil. Now in turn lay onions, aubergines, potatoes. If desired, you can add carrots, and enough for one carrot cut into slices. Spread it on top of the potatoes. Each layer should be salted and lightly sprinkled with paprika. Cover the sauté pan or cover with foil, put in the oven. When the vegetables are ready, they should be put on a wide dish, putting the top of the roast from the chicken. Decorate on your own.

Mom's recipe I really like. And when I got married, my wife, knowing how I love roast chicken, decided to please me. But this dish she cooked differently and plus baked it in pots. It turned out very tasty. About how to make a roast of chicken in pots, I'll tell you now too.

Vegetables and chicken are cooked together, which means that the proportions will be different. 3 potatoes and 1 onion peel and cut into large cubes, 1 carrot - mugs, 300 grams of chicken fillet - in small pieces. Add all ingredients to one large bowl, pepper, salt, add bay leaf and mix well. Prepare two pots, put 1 tablespoon of fatty sour cream or cream on the bottom, 2 tablespoons of water, of course, mix it. And then lay out the vegetables with meat, at the top put on a piece of butter, somewhere a gram of 50. Cover and put in a preheated to 200 degrees oven. After an hour, the oven should be turned off, sprinkle the roast on top with grated cheese and leave the pots in the oven for another 5 minutes. This dish, I'm sure, will not leave indifferent any of your household members.