Fried chicken

1 serving


salt the gutted and washed chicken, tie the wings and legs, spread the surface with sour cream or butter, put on a baking tray (back down) and fry in a hot oven until the chicken is brown on all sides. then pour in 1 cup of hot water or broth, add carrots, parsley, chopped into wedges, several peppercorns and, reducing the heat, fry it, watering it every 10-15 minutes with the juice formed during frying. to prevent the chicken from burning, the roast can be covered with greased paper. fry the chicken for about
1. 5 hours when in the thickest place the fork freely enters the meat, roast ready. In the middle of the roast, you can put potatoes, carrots or apples on the same baking sheet next to the chicken. they must also be watered with juice from the roast. potatoes are usually fried cut into 2 or 4 parts, carrots - cut into wedges, apples (with peel) - whole. Lightly chilled roast cut into pieces with a sharp knife and put on a dish in the form of a whole bird. then heat in the oven, put fried potatoes, carrots or apples around. dilute the remaining hot juice with hot water, cook a little, strain and serve in a saucepan