Description
I have long wanted to cook the chicken by low-temperature baking, but all hands did not reach. On the website, of course, there are similar recipes, but let me remind everyone about this wonderful way to showcase your option. He "compiled& amp;quot; of several found ideas. Well, as always, will reveal all the little things I have ever read in the Internet about this method of cooking chickens.
Ingredients
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Chicken
1 kg
-
Salt
-
Black pepper
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Rosemary
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Thyme
-
Dill
-
Parsley
-
Bay leaf
5 piece
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Garlic
10 tooth
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Onion
1 piece
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Carrots
1 piece
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Pepper
1 piece
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Tomato
4 piece
Cooking
The first thing we turn on the oven and leave it to heat up to 100-120 degrees. We take a chicken. I had a pound chicken. If You have a large Kur, it will need to bake for an hour more. Sprinkle with salt and pepper inside and out. If cooking for children, the pepper not use. Take 2-3 sprigs of rosemary 5-6 sprigs thyme, "tails" from the bunches of parsley and dill, two Bay leaves. Cut our grass into a bundle with string.
A bundle is put inside chicken. Also inside around the herbs, put garlic. Put the chicken in ovenproof form.
Cover with foil so that it does not touch chicken. And put into the oven for 3.5 hours at a temperature of about 100 degrees. At this time about Kuru can be forgotten.
3.5 (4-4. 5 hours for a large chicken), remove foil and bake at low temperature for another hour, basting every 15 minutes with the separated juice. And juice is very much.
After an hour take out the Kurus from the oven, pour out the juice. Heat the oven to 200 degrees and returned to her chicken for the emergence of a browned and crispy crust for another 30 minutes.
While the chicken romanitsa, start making the sauce. To some it may seem that I'm below to jump with the sauce on the chicken, but actually I described the exact sequence of your actions. So, the onion cut into half rings, carrots - rings, pepper - julienne
The juice from the chicken in the heated pan and lay the vegetables. Simmer under a lid for 15-20 minutes.
While the vegetables stew, prepare the tomatoes. Cut crosswise, pour boiling water for 1-2 minutes.
Remove the cloth.
Cut into cubes
Add to the vegetables.
Mix well, salt, pepper, add the broken Bay leaf. Cover with a lid and continue to simmer.
And at this time came our chicken. Now the most difficult. Need very accurate to raise a chicken. She is very gentle and can easily fall apart. Therefore, it must first very carefully separated from the walls of the mold. Frankly, one wing of the "ass" I still fell off. The final picture had them "stick" to the body.
Put the hen on the neck, wrap it in foil and leave for 10 minutes. This is to ensure that the juices trapped inside the carcass, drained in the breast and impregnated the judges. Because the breast is the driest part of the chicken.
While chicken "comes" back to the sauce. Add to the vegetables, crushed garlic (4 cloves). Stew under the cover for another 5 minutes.
Take out the Bay leaf and Porirua vegetables blender. If the sauce will be watery, you can still boil, but I did - at the time.
The sauce is ready!
Here's our chicken!
Well, what to say?! The meat is incredibly tender and flavorful. All joints turned to jelly. And tasty. Bone soft, as in the chicken stew, and too delicious to chew on. Well, the crust... Just a fairy tale. Due to the long thermal treatment of the skin was melted almost all fat and she was thin as parchment. And thanks to the last stage of roasting at a high temperature, it became crunchy and crispy. It is, well, sooooo tasty!
Garlic chicken from sweet and saturated with aromas of herbs and chicken.
The sauce is also really tasty. With a slight tomato tartness and flavor of the chicken juices. What is there to talk, cook and enjoy!
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