Chicken Tatsinskaya style
Description
The dish is prepared without unnecessary complications. The chicken turns out very tasty with this recipe, complete with a side dish and a bright lemon flavor. It's a great option for a large and lively gathering, as all guests will be able to enjoy a piece of tender and aromatic poultry. The finished dish can be served immediately.
Instructions
- 1
Step 1
To prepare Tatsinskaya-style chicken, take a whole chicken. Choose a medium-sized bird. It's not that a larger one won't cook through properly; it's just that an oversized broiler chicken isn't as tasty, containing too much white meat. So, wash the chicken thoroughly and remove any remaining feathers.
- 2
Step 2
Rinse the white rice in several changes of water. Pour boiling water over it and cook over medium heat for 5 minutes. Season the rice with salt while cooking. Then drain the water. The rice will still be undercooked.
- 3
Step 3
Generously rub the carcass with salt, pepper, and spices both inside and outside.
- 4
Step 4
Mix half-cooked rice, rinsed chicken liver, plenty of chopped herbs, and chopped lemon zest. How much zest to use? To taste. I used about 1 teaspoon in total.
- 5
Step 5
Fill the chicken with the resulting mixture.
- 6
Step 6
Tie the legs together. Secure the belly to prevent the filling from leaking out during cooking. Attach the wings with wooden skewers. It's essential to secure the wings so the chicken doesn't "flap its wings" while baking in the oven. Preheat the oven to 200°C. Roast the bird in the oven for 2 hours. To prevent meat juices from spreading across the baking tray, make a small tray out of foil. Place the chicken on it and roast. The meat juices will remain in the foil tray. Use them occasionally to baste the chicken, helping to form a nice golden crust.