Chickens "Aurora"
Description
As a marinade for poultry, you can use brine or marinade from canned cucumbers or tomatoes. This is convenient and saves time.
Instructions
- 1
Step 1
Rinse the chickens and cut them in half lengthwise along the breast. Spread the legs at the joints and tuck the wings under the back. Gently pound the breasts with your fist to flatten and even out the thickness. Pour the brine marinade from homemade tomatoes—sweet and sour—over the chickens and refrigerate overnight. If the brine is not available, you can use cold water with salt, sugar, and lemon juice instead.
- 2
Step 2
Remove the chickens from the marinade an hour before baking and let the marinade drain off. Mix sour cream with salt, paprika, black pepper, and grated garlic.
- 3
Step 3
Generously coat the chicken carcasses with sour cream and place them on a parchment-lined baking sheet.
- 4
Step 4
Bake in a preheated oven at 200 degrees until golden brown. Then reduce the heat to 170 degrees and continue baking until done. The total baking time should be about 40 minutes. Check the doneness of the chickens by piercing the thigh with a thin knife; the juice should run clear. Serve the chickens hot, garnished with fresh vegetables and herbs.