How to cook chicken without a recipe

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

Here's how to easily cut up a bird and then bake it surprisingly soft and juicy without a recipe.

Start by preparing the carcass, which must first be washed and wiped dry. It is imperative to wipe the bird, as any moisture on the surface will interfere with the formation of a golden and crispy crust.

If the butcher did not do it for you, trim off any excess internal fat from the poultry.

Flip the carcass over to the chest and cut off the odorant coccygeal glands above the tail: they look like a pair of soft gray-yellow balls.

Cut off any excess neck skin, and secure the rest with a toothpick or thread between the wings.

Flip the carcass breast-side up and turn the tips of the wings over the back to prevent them from burning during baking.

Everything, the bird is prepared, now you need to rub it with olive oil and sprinkle generously with salt inside and out.

You can put almost anything into the cavity of a chicken: from smaller birds like quails to your favorite side dishes and fragrant herbs and vegetables. We decided to stay on the last option, putting a couple of medium-sized onions and crushed garlic cloves inside the bird. You can replace or supplement them with celery (stem or root), parsnips or carrots.

Next, we send an aromatic bouquet of garni, in our case, consisting of a modest set of thyme and laurel. Again - if available - add rosemary, basil, parsley, or tarragon to the fragrant armful.

The last addition is, which can be replaced with fresh citrus. It's here for flavor, but after baking, the bird can be poured over the baked fruit juice.

After all the additions are inside the chicken, we tie its drumsticks with a non-synthetic thread and send it to the oven. The main trick for over-the-counter poultry is getting the right bake time. For a chicken, it is calculated using a simple formula: 20 minutes at 180 degrees for every half a kilogram of weight.

The win-win baked chicken is done, but let the chicken rest for about 10 minutes before slicing and removing all the additions from the cavity. Otherwise, during cutting, all the juice that we so diligently took care of may leak out.