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Ingredients for Cooking Roast Chicken in the Oven
- Fresh chicken wing 700-750 grams
- Fresh chicken drumstick 700-750 grams
- Potato 1.5 kilograms
- Large onion 1 piece
- Large carrot 1 piece
- 3 cloves medium sized garlic
- Butter 80 grams
- Cube broth 1/2 part
- Seasoning mushroom 1 pinch
- Laurel leaf medium size 3-4 pieces
- Black peppercorns 1 teaspoon
- Salt to taste
- Boiling water 1 cup
- Main Ingredients: Potato, Chicken
- Serving 4 servings
Cutting board, kitchen knife, kitchen paper towels, middle bowl - 2 pieces, vegetable cutter, plate - 2 pieces, saucer, serving dish, frying pan, wooden spatula, stove, large cauldron with a thick bottom or stewpan, lid for a cauldron or stewpan , oven mitts, oven
Cooking roast chicken in the oven:
Step 1: prepare chicken wings and drumsticks.
We carefully wash the chicken wings and drumsticks under running warm water, shake off excess fluid and spread it on kitchen paper towels. If necessary, we clean the meat from the remnants of feathers. Next, blot the components with other paper towels and lay them on a cutting board.
Using a knife, we cut the wings into two parts (at the place of attachment of the seeds). At the end, transfer all the meat to a medium bowl and leave it for a while aside.
Step 2: prepare the onions.
Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. Now put the component on a cutting board and chop into large pieces. Prepared onion is transferred to a free plate.
Step 3: prepare the carrots.
Using a vegetable cutter, peel the carrots from the skins. Then thoroughly wash the vegetable under running warm water and put it on a cutting board. Using a knife, we cut the component into large pieces and immediately move everything to a clean plate.
Step 4: prepare the garlic.
We put the garlic on a cutting board and, using a knife, gently press the cloves. Then we clear them of the husks and rinse under running water.
We return the components again to a flat surface and chop with medium pieces. Shredded garlic is transferred to a free saucer.
Step 5: prepare the potatoes.
Using a vegetable slicer, peel the potatoes and rinse thoroughly under running warm water to remove any dirt and earth. Next, spread the vegetables on a cutting board and, using a knife, cut into large cubes. Chopped tubers are moved to a free medium bowl and briefly left alone.
Step 6: cook the roast chicken in the oven.
Put in a clean dry pan 2/3 of the total mass of butter and put on medium heat. When the component has completely melted and warmed up well, we spread the chicken pieces into the container. Fry the meat from all sides to a golden crust, turning it from time to time with a wooden spatula.
Immediately after this, we transfer the wings and lower legs to a large cauldron or stewpan, but do not turn off the burner, but continue to cook the dish. We spread the cubes of potatoes in a pan with the remaining butter and fry them on all sides. Attention: so that the components do not burn at the base, do not forget to turn them over from time to time with the help of improvised equipment. At the end, turn off the burner and proceed to the formation of the roast.
Sprinkle chicken to taste with a small amount of salt. Then we spread in the cauldron chopped carrots, onions, garlic, as well as black peppercorns and bay leaves. Now you can add the fried potatoes here. Be sure to sprinkle it with the broth cube crumbled with clean hands and mushroom seasoning. Do not forget to add the remaining butter to the container and pour boiling water over the dish.
Now turn on the oven and heat it to a temperature 180 degrees. Immediately after that we put the cauldron here on an average level, be sure to close it with a lid. Cooking roasts over 1 hour.
After the allotted time, carefully using kitchen tackles we take out the container from the oven and remove the lid from it. Using a wooden spatula, carefully mix the dish and then again send it to the oven. Extend the cooking time for 30 minutes. During this period, the roast is covered with a golden crust and begins to fragrant.
At the end we turn off the oven, but we do not rush to get the cauldron, but leave it there for 30-40 minutes. Let the dish brew.
Step 7: Serve the roast chicken in the oven.
We take out still hot roast chicken from the oven and immediately transfer it to a special deep plate. We serve a meal at the dinner table with bread, fresh vegetable salads and pickles. Oh, how delicious and satisfying! Help yourself!
Bon appetit to all!
- in fact, roast can be prepared from a whole chicken, but for this, cut it into pieces in advance. By the way, the extreme parts of the wings and the back of the bird can not be used, but boil the broth from them. They can subsequently water the dish so as not to use ordinary hot water;
- in addition to the ingredients specified in the recipe, you can add others to your taste in the roast. For example, mushrooms, bell peppers, tomatoes, and zucchini in the summer are perfect. For this, it is necessary to extinguish all components in advance in a frying pan in a small amount of vegetable oil and only after bake together with chicken and potatoes;
- such a roast can be cooked both in one large bowl, and in special clay pots. So it will turn out even tastier;
- before serving, the dish can be decorated with fresh parsley or dill.