Baked cornichon chickens

4 servings
1 hour 50 min

Turn on the oven. In the meantime, it warms up, we cook the main ingredient of the dish: chickens should be washed well before cooking. After drying them, sprinkle with salt and pepper inside, rub this mixture on the outside, and put a slice of lemon inside each (cut it into four parts beforehand) and half a sprig of rosemary. We take the container and mix butter and tarhun in it. This mass must be applied under the skin of chickens. After that, band them with a thread. We put bacon on the breasts of chickens, beautifully intertwining. There is very little left. . . We place chickens on a deep baking sheet (do not forget to grease it with vegetable oil) with breasts up and bake for about half an hour at a temperature of 180 degrees. After this time, pour your own juice over them and, if necessary, add some more water. The heat treatment cycle is then repeated. Twenty-five to thirty minutes later, we check how our chickens were baked. If clear juice is released during puncture, the chickens are ready. But there is more to come. There remains another culinary touch. We lay out half the grapes on the chickens, peeled from the seeds, pour juice over all this again and send it to the oven. After eight to ten minutes, the dish is ready. Have a pleasant experience!