Chicken whole in sour cream in the oven

14 servings
1 hour 20 min

Prepare all the necessary ingredients. You'll need a whole chicken. How to choose it correctly? Before you buy, examine the carcass. It should not have wounds, blood lumps, and the skin should not be sticky, slippery. Press on the carcass with your finger, if the dent quickly returned to its previous position, then the meat is fresh, if it remains - a sign that the bird is old. The young chicken will have a pinkish color with pale yellow fat.

Prepare the chicken. If necessary, gut it, cut off the hood (tail), as it can give an unpleasant smell and taste. Wash and dry the chicken with paper towels. Salt and. . .

pepper it from all sides.

Peel the garlic, run it through the press or grate it finely.

Rub the chicken on all sides with salt, pepper and garlic. If you wish, you can add other spices (for example, curry or ready-made spices intended for chicken), but this is the option I like. If you use ready-made spices, pay attention to whether there is salt in the composition. Consider this to avoid salting the chicken.

Now coat the carcass well with sour cream (any fat content) from all sides. If time permits, place the chicken in the refrigerator for 1-2 hours to marinate in the sauce.

Hold the legs together with a toothpick.

Put the chicken in your sleeve or baking bag. Tie the ends of the bag with a thread or attach with special clamps. Put in a heat-resistant mould. You can bake without a bag, but as for me, the chicken turns out more gently. Preheat (10-15 minutes before cooking begins) the oven to 180 degrees. Bake 1 about an hour. Remember that time and temperature can vary, it all depends on your oven.

Remove the chicken from the oven, cut the sleeve at the seam, pour the stand-out juice over the chicken and return to the oven for 10-15 minutes to brown on top.

Pierce the chicken carcass with a knife or toothpick, if the juice flows clear from it, then it is ready. Remove the chicken tin from the oven. Let it cool a little, then transfer to a suitable dish, not forgetting to remove the toothpick that holds the legs together.

It turns out that the chicken is unusually juicy and fragrant. A side dish will suit her anyone. I have vegetables today. You can serve mashed potatoes or stewed rice. Have a pleasant appetite!