Whole fried chicken
Description
The dish is prepared without unnecessary complications. I suggest baking the chicken directly on a bed of vegetables; this way, the vegetables will absorb the chicken fat and become a delicious and aromatic side dish. You can adjust the amount of vegetables to your taste—I used 500g of potatoes, one large onion, and one large carrot. In season, you can use young potatoes and thin carrots; in that case, there's no need to chop the vegetables—just select small ones, peel them, and bake them together with the chicken. Good luck! The ready dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients. Take the butter out of the refrigerator and leave it on the counter to soften. Wash the chicken thoroughly, removing any remaining feathers and the coarse yellow skin on the legs.
- 2
Step 2
Remove the preen gland, which is located in the tail (see photo). Make a horizontal cut with a knife, and you will immediately see two yellowish glands. It is advisable to remove them, leaving only clean meat and skin.
- 3
Step 3
Place the chicken on its back, take a sharp large knife, and cut the chicken exactly in half down the center. Flip it over and spread it out like a book. Inside, I always remove the kidneys and lungs, then rinse thoroughly. Sprinkle the chicken with salt, hot pepper, and rosemary. Place it in a deep container, pour in wine, and let it marinate in the refrigerator for 4 hours.
- 4
Step 4
Combine soft butter with the zest of one small orange, honey, and thyme.
- 5
Step 5
The mixture turns out soft and beautiful, yellowish. The softer the butter, the more delicate the consistency will be. My butter didn't melt completely.
- 6
Step 6
Choose a deep and large baking sheet for roasting. Peel and chop the vegetables—no need to cut them too finely, as they will be in the oven for a long time. There's no need to peel the garlic; just wash the head and cut it in half lengthwise. Arrange the vegetables, season with salt and pepper (ground black pepper).
- 7
Step 7
Place the chicken on top of the vegetables.
- 8
Step 8
And the most interesting part: spread the aromatic oil over the chicken skin (you can partially rub it under the skin). Pour in the marinade in which the chicken was soaked. Cover with foil and place in the oven for 1 hour and 20 minutes at 200 degrees. Keep an eye on it!
- 9
Step 9
The cooking time depends on the size of the chicken and your oven's features; my chicken was ready in just an hour, aromatic and with a beautiful crust! Time to serve!