My "Secret chicken" "Secret potatoes"

Description

For cooking inspired me natapit with her the secrets of cooking roast chicken. Both prescription just wonderful! So I decided to share some of his secrets of baking the chicken, and the original method of marinating, and the secret to crispy fragrant potatoes from the oven. In General - go.

Ingredients

Chicken

1 piece
Water

2 l
Salt

4 Tbsp
Rosemary

3 piece
Black pepper
Tomato paste

2 Tbsp
Vegetable oil

3 Tbsp
Balsamic

1 Tbsp
Potatoes

700 g
Sour cream

100 g
Garlic

1 piece

Cooking

Dissolve in 2 liters of water 4 tbsp of salt. Omit this brine the chicken and leave for 3 hours.

About 15 minutes before the expiry of the chickens marinating in a salt solution, prepare the second marinade. With rosemary interrupts the leaves

Chop them with a knife.

Combine the vegetable oil (3 cu. L.), balsamic vinegar (1 tbsp), tomato paste (2 tbsp), freshly ground black pepper and rosemary.

All mix well. If the marinade will come out too thick add 1-2 tbsp of water.

Remove the chicken from the brine, dry with paper towels. Cut out the backbone. Ridge put into the fridge for the next soup.

Through this technique, you could arrange the chicken so that the breast not much stood out and did not burn. Yes and ridge usually have baked chicken not eaten.

RUB the chicken with the marinade. Outside, inside and under the skin, including on the legs.

Put the chicken in the refrigerator for 5-8 hours. I have it was night.

Now, about the potatoes. There are situations when baked potatoes in the oven comes out too dense and hard, despite the long cooking time. Of course this often depends on the cultivar. But I have the secret of preparing potatoes to bake so that it ALWAYS came out tender and crumbly. Potato peel, cut into cubes about the size of 1.5-2 cm

And now attention! The fact that salt raw potato makes it more dense, therefore when boiling potatoes it is necessary to add salt in the end. But when baking it can be problematic, so it is usually put salt immediately. It turns out that a failed potato variety - the result will also be not so hot. I always use the following method. Pour the potatoes with boiling water (without salt!!!), bring to a boil and cook on slow fire for 5 minutes.

Recline welded the potatoes in a colander. And that's actually this prefabricated will need to add some seasoning with salt or soy sauce and bake in the oven. The potatoes will be guaranteed tender!

Prepare, actually one of the types of the filling. Head of garlic (half, but I like garlic a lot). A third of the garlic leaves over the potatoes, and two thirds to the chicken.

Combine the sour cream, salt (a little more than half teaspoon), garlic (one third from the prepared), freshly ground black pepper.

Mix well. Dressing taste should be slightly salty. This is normal. After all the potatoes we have not yet salted.

Add dressing to potatoes and gently stir.

Put potatoes in a sleeve for baking.

Now, let's prepare the chicken carcass. Cut the meat near the collarbone.

Remove the collarbone. This technique is needed in order that then it was possible to cut the finished chicken. Often it is because of the beautiful clavicle to carve the breast is not possible.

RUB the inside of the chicken under the skin with garlic. It from the inside. This is another little secret. If we put the garlic in the marinade, it would have appeared on the skin and then burnt. And under the skin with them this will not happen.

Cut the fat from the tail and sent it under the skin on the breast. It is necessary that the breast came out dry, because of its fat in it, and in the area of the legs and tail is its sheer excess.

Now show the option of fixing the legs. You can tie a piece of string, but there is another good option. My carcass was already clipped skin near one of the legs for a commit (this can be seen in the photo, where I Kuru soaked in brine). You can cut yourself the skin in the inner part of the foot and it forms from the tail as it were a loop. I hope it is clear explained.

Inserted into this loop, first with one leg.

Then the second.

Now it is the turn of the wings. Often recommend the tip of the wings are trimmed, so they don't burn. But then the wings will be difficult without the string lock near the carcass. I suggest another option.

Wrenched the tip of the wing back.

And plants under.

That's the way it looks.

That's our prepared carcass. Plus this training is that it gets easier to shift the finished chicken dish. Because the chicken comes out very tender, then in an uncommitted state it can just fall apart when handling. So that is also a little secret.

Place the chicken on top of potatoes.

Fasten the sleeve.

Put into the oven at 180-200 degrees for 1-1,5 hours depending on the size of the chicken. Then cut the sleeve and hold for another 10 minutes in the oven. I had the chicken 1,5 kg. I baked it for 1 hour and 15 minutes plus another 10 minutes. Chicken with potatoes is ready!

Now a small digression. Thus not only can bake a whole chicken, but its "parts". Here in the sleeve of the chicken thighs.

The potatoes were exactly the same, and the chicken thighs were marinated in a slightly different marinade. But the idea can be adopted.

Now prepare our tanned beauty to the flow. Remove the chicken to a separate plate.

Put potatoes in dish and top to put up the chicken!

By the way, I have this time leg clipped skin a bit loose and did not look very carefully.

If You also happen to such trouble, and want to submit a beautifully festive table, you can leg lock with a toothpick, and when the ceremonial cutting it out.

Voila! Ready!

The meat comes out incredibly tender. Potatoes also will not leave anyone indifferent.

I really hope that my secrets will be useful to many! Bon appetit!

Comments and reviews

Leave a comment or a recipe review