Cooking description:
Soaking poultry or meat in a salted marinade makes the finished dish extremely juicy and tender. This technique is especially suitable for frying or roasting large pieces or a whole carcass. And vertical frying allows excess fat to drain and makes the dish less greasy, which means more useful. And it is not at all necessary to buy expensive devices for placing a chicken, it is quite possible to do with improvised means!
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Poultry / Chicken
Dish: Whole dishes
Geography of cuisine: Russian cuisine
Ingredients:
- Broiler Chicken - 1300 Gram
- Salt - 2 Tbsp. spoons
- Sugar - 1 Tbsp. the spoon
- Water - 3 Liters
- Ground paprika - 1 tbsp. the spoon
- Garlic Powder - 1 Teaspoon
- Salt - To taste (flavored)
- Vegetable oil - 1 tbsp. spoon (flavored)
Servings: 4-6
How to cook "Baba-Babarikha Grilled Chicken"
Dissolve salt and sugar in cold water. Wash the chicken and place in a pot of water. Refrigerate overnight. Remove the chicken and dry thoroughly with napkins before frying.
Don't be discouraged if you don't have a vertical chicken dish. And do not rush to spend money on tricky gadgets. After all, you probably have a cake pan! Simply wrap a double layer of foil around the hole in the middle of the mold. And immediately turn on the oven for heating at 220 degrees.
The chicken, despite pickling in brine, can still be slightly salted, especially inside the carcass. It is better to use salt with spices to taste. After rubbing the inside of the carcass with salt, place the chicken in the mold on the sleeve. Let him sit like Baba Babarikha! And sprinkle it with paprika and garlic powder on top (here it is more appropriate than fresh garlic) and pour with butter flavored to taste (I have infused with rosemary and basil). Massage the bird a little, rubbing the spice oil into the skin.
Place the chicken dish on a leaf and bake in the oven (preferably with convection) for 35-45 minutes, depending on the stove and the size of the chicken. Glance occasionally, but do not pour fat on the chicken - let the crust be dry and crispy.
Let the cooked chicken stand for 10-15 minutes outside the oven, and then serve immediately. You will see, the chicken turned out to be great: very juicy and aromatic, with a breathtakingly crispy crust!