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Whole baked chicken


Whole baked chicken


This recipe is ideal for 4 people. It is not complicated to prepare, so you can do it in a short time, and the ingredients you need are very basic, so you surely have the vast majority of these in your pantry.


Ingredients:


• 1 whole chicken completely cleaned inside.

• 4 cloves of garlic.

• 200 ml of water (although during baking you may need a little more).

For the marinade:

• A few sprigs of fresh herbs, such as rosemary or thyme.

• 1 tablespoon of lemon juice.

• 1 tablespoon of turmeric.

• 2 tablespoons of extra virgin olive oil or alcohol vinegar (use the one you like best).

• 1 tablespoon of water.

• 1 tablespoon of rum, brandy or cognac.

• Salt and pepper to taste.


Instructions:


What is the secret to making chicken as delicious as the one you buy on the street? The great chefs have shown that everything is in the marinade. However, a series of steps must be followed so that homemade whole baked chicken leaves you with crispy skin and soft meat. These are:

• The first thing you should do is wash the chicken. Once it is dry, it should be placed on a baking rack. This is very important, since it is what will allow the chicken to be completely crispy when baking.

• Next, you will have to preheat the oven to 180°C.

• One of the most important steps is the preparation of the marinade, also known as adobo, since this is what will give the chicken its seasoning. To do this, you must chop the sprigs of thyme and rosemary. Then place them in a bowl along with all the other ingredients previously mentioned for the marinade and mix everything very well. (If possible, let it marinate for 24 hours).

• Once it is ready you will have to paint the chicken with the help of a kitchen brush, both inside and outside of it.

• Slice the lemon and place it inside the chicken.

• If you do not have a rack, use a tray and pour 200 ml of water into it. And add 100 ml every time you need it.

• Baking time will depend on the amount of chicken. Therefore, we recommend you follow a basic rule, and that is to count 30 minutes for every 500 g of chicken, this will allow you to know what the ideal time is. Even so, you must be attentive when baking.

• In addition, we also recommend that during the first 40 minutes of cooking the temperature be very low (between 150-180 °C), and then increase the temperature. This will make the chicken very crispy and golden, but at the same time with juicy and soft meat.

• Once it is ready, take out the chicken and let it rest for about 10 minutes before cutting it.

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