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Chicken baked whole

Cooking recipes / Second-course recipes / Meat dishes / Bird

Chicken, baked whole, a very spectacular hot dish, while not requiring much effort in the preparation.

chicken (1.5 kg) 1 pc., salt (to taste) 1-1.5 tsp, mayonnaise - 3 tbsp. spoons, or sour cream - 3 tbsp. spoons, garlic - 3 cloves, black pepper to taste, greens to decorate to taste

How to make chicken in the oven whole? Gut the chicken, remove the remaining feathers, cut off excess fat (if desired), cut out fat from behind, wash and dry. Peel the garlic. Prepare mayonnaise (or sour cream) and spices. Turn on the oven (set the temperature to 180 degrees).

Salt and pepper the chicken - outside and inside.

Squeeze out 1 garlic clove. Grate the chicken with mayonnaise (2 tbsp) and pressed garlic. Put two whole cloves of garlic inside the chicken.

Put the chicken on a baking sheet, you can add a little water. (Chicken legs can be tied if desired. )Top with foil. Bake in the oven for 1 hour.

After that, remove the foil, pour some water into the baking sheet, and coat the chicken with 1 tbsp. l. mayonnaise (or sour cream). Put in the oven again without covering. Bake until tender and ruddy crust for another 30-40 minutes. (During the baking process, you can coat the chicken with a small amount of mayonnaise or sour cream and water the resulting juice two to three times, approximately every 10 minutes. )If the chicken is roasted too quickly on top and not yet ready inside, you can cover the baking sheet with foil again. The readiness of the chicken can be checked using a special thermometer for baking meat - you need to pierce the carcass in the breast area, if the temperature inside the meat has reached 85 degrees Celsius, the chicken is considered ready. You can also pierce the most fleshy part of the carcass with a fork or toothpick - if the juice does not flow out or light and transparent juice flows out, then the chicken is ready. Place the baked chicken on a dish and garnish with the greens. Leave the chicken to "rest" for 10 minutes (so that the juices are evenly distributed), and then cut.