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Print Recipe
Chicken with Potatoes Recipe
Take a break from the marinades? Honey, ketchup and butter? We don't need soy either! Chicken is beautiful! Evenly the crust will fall, the meat on the lips will melt! Who will try, he will say that there is no tastier!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Pour boiling water over the chicken carcass!
    Pour boiling water over the chicken carcass!
  2. Dry well.
    Dry well.
  3. Carefully RUB the chicken with salt, and inside-with salt and spices. (spices only inside! So the chicken didn't burn during baking) Friends who are familiar with this method of salting the chicken it is better to choose to one and a half kg) of course can be more) only respectively increasing the time of salting and roasting) salt we take in calculation 1 tsp without slides in a pound of chicken. I have in this time a bird was 1.5 kg, so I used 2.5-3 h. are unaware of salt average grinding without slides. ( we must remember that very fine salt and even more salt sometimes comes)))
    Carefully RUB the chicken with salt, and inside-with salt and spices. (spices only inside! So the chicken didn't burn during baking) Friends who are familiar with this method of salting the chicken it is better to choose to one and a half kg) of course can be more) only respectively increasing the time of salting and roasting) salt we take in calculation 1 tsp without slides in a pound of chicken. I have in this time a bird was 1.5 kg, so I used 2.5-3 h. are unaware of salt average grinding without slides. ( we must remember that very fine salt and even more salt sometimes comes)))
  4. Put the chicken in a bowl, cover with a lid and put it in the refrigerator for at least 24 hours) so it can stand up to 70 hours maximum (depending on weight) I have a Golden mean, enough about 30-35 hours (at this weight) if the juice is released-it should be drained
    Put the chicken in a bowl, cover with a lid and put it in the refrigerator for at least 24 hours) so it can stand up to 70 hours maximum (depending on weight) I have a Golden mean, enough about 30-35 hours (at this weight) if the juice is released-it should be drained
  5. Then well dry the chicken with a towel (paper, etc.) lay a baking sheet with parchment, put the bird and impose medium-sized potatoes (I still throw onions sometimes a whole 1-2 PCs)
    Then well dry the chicken with a towel (paper, etc.) lay a baking sheet with parchment, put the bird and impose medium-sized potatoes (I still throw onions sometimes a whole 1-2 PCs)
  6. Put the first dish in a preheated 220% oven for 20 minutes, then reduce the temperature to 180% and bake for another 40 minutes (I have more time it took) look at your ovens and the weight of the bird) just do not dry) when it will stand out clear juice-so ready) at the end I pour potatoes with chicken accumulated fat, for gloss)))
    Put the first dish in a preheated 220% oven for 20 minutes, then reduce the temperature to 180% and bake for another 40 minutes (I have more time it took) look at your ovens and the weight of the bird) just do not dry) when it will stand out clear juice-so ready) at the end I pour potatoes with chicken accumulated fat, for gloss)))
  7. The dish is ready.
    The dish is ready.
  8. Very juicy, tender chicken turns out with fragrant potatoes.
    Very juicy, tender chicken turns out with fragrant potatoes.

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