Chicken gherkin in the oven whole

4 servings
1 hour 20 min

"Why all of a sudden cornichon chickens? " you'll think. After all, this term was invented not so long ago and not everyone is familiar with it. And everything is extremely simple! Now this name is applied not only to small vegetables, but also to small chickens. The weight of the cornichon, on average, is only 400-500 grams. For chickens to turn out juicier, they will need to be held in brine for half an hour. To prepare brine, you need to take warm water, put salt, sugar there and stir until homogeneous. Put the parched chickens to dry, and for now they dry, make a sauce that will give the aroma and make the chicken crust blush and crisp. To make the sauce in a thick-bottomed saucepan, melt the butter, place crushed garlic in it, as well as rosemary, and cook over a medium heat until the garlic gives away its flavour. Add salt and pepper to the sauce to taste. Strain the sauce and brush the chickens on the outside with them, and place the rosemary and garlic inside the chickens. Bake the cornichon chickens in an oven preheated to 200 degrees for 30 minutes. Pre-grease the shape with vegetable oil, tie the chicken legs together with a rope. Serve the cornichon chickens slightly cold with a salad of fresh vegetables. Enjoy your meal!