2020-08-13 / test@t

Chicken with carrots and potatoes baked

An easy-to-prepare and at the same time very tasty dish, the recipe for which I once found somewhere on the Internet, can be prepared both for lunch on weekdays and served on a festive table. In the "sleeve" the meat does not lose its juice and turns out to be soft. Plus, your oven and baking tray will stay clean. A side dish for chicken is practically not required, it is enough just to supplement it with a salad of fresh vegetables or herbs. PS 1. Since the main thing in this dish, of course, is chicken, the taste of what will eventually turn out directly depends on the quality of the carcass. I prefer to take a farm, grain-fed. Prior to that, I periodically bought at the nearest market, and recently acquired through the Internet service for the delivery of a wide variety of meat from farms "Myasnaya No. 1" (Primеmeat.ru). Neat and ... fat)) It is immediately clear that she did not deny herself anything during her life: a happy chicken, in general. 2. A side dish for such a chicken is practically not required, it is enough just to supplement it with a salad of fresh vegetables or herbs.

Ingredients

1 chilled chicken weighing about 1.5 kg (for roasting)
potatoes (preferably "special" for baking or frying - a little sweet and not too crumbly) 8 medium pieces
1 large carrot
garlic 2 and 5 (optional) medium cloves
for greasing vegetables: Provencal mayonnaise or refined sunflower oil 1 tbsp. the spoon
for greasing chicken: refined sunflower oil 1 tbsp. the spoon
salt to taste
ground black pepper or a mixture of 4 types of pepper from "Kotanyi" to taste
dill herbs for serving (optional)

STEP-BY-STEP COOKING RECIPE

Step 1

Turn on the oven and heat it to 3.5 (about 180 ° C). Remove the chicken from the refrigerator and leave it at room temperature. Prepare a cooking string (about 30 cm long), a large aluminum baking sheet (for example, 21 x 32 cm, 5 cm high) or other heat-resistant similar area, and a 50-55 cm baking sleeve with two clips. Secure the sleeve firmly with one of the clips on one side.

Step 2

Wash the potatoes and carrots, peel them, chop them coarsely (into 2-4 pieces) to make pieces of approximately the same size, and put them in a separate bowl. Add 5 peeled garlic cloves to vegetables if using in a recipe.

Step 3

Pour 1 tbsp of vegetables over the vegetables. spoon of mayonnaise (or 1 tbsp. spoon of sunflower oil), salt and pepper to taste and mix thoroughly with your hands.

Step 4

In another bowl, combine 1 tbsp. a spoonful of vegetable oil, salt, pepper (to taste) and 2 garlic cloves previously peeled from the skin, passed through a garlic press or finely chopped with a knife. Let the oil mixture stand for 5 minutes, and at this time proceed to the next step.

Step 5

Wash the chicken with cool running water, remove excess fat from its belly, tuck the wings behind the back, place the chicken in the roasting sleeve. Then place the sleeve with the chicken on a dry tray so that it lies breast-side up, and tie the legs tightly with culinary thread. Rub the top and bottom of the chicken (so that it doesn't burn and stick to the sleeve) with a mixture of sunflower oil, garlic, salt and pepper.

Step 6

Spread potatoes and carrots around the chicken (put a couple of potatoes under the wings so that the latter do not stick to the bottom of the sleeve during baking). Tie the sleeve tightly with a clip on the other side so that the sleeve is loosely wrapped around the chicken and vegetables. Tuck the ends of the sleeve underneath if they are too long. You can pour some cold water (about 1 cm high) on the bottom of the baking sheet so that the bottom of the bird burns less (optional). Place the tray on the middle shelf of the oven, preheated to 3.5 (about 180 ° C). Bake for about 2 hours.

Step 7

After this time, carefully pierce the swollen sleeve in the upper part of it with a knife (Caution! Do not burn yourself by the escaping steam!). When the steam comes out of the sleeve, and the latter deflates a little, remove the chicken tray from the oven, put it on a flat surface (hot stand).

Step 8

This dish is most delicious when freshly prepared, especially vegetables while they are still hot - it is not advisable to leave them until the next day. However, if you still did not have time to consume everything at once, the remains of the chicken with vegetables should be put into the refrigerator in a sealed container after cooling completely and stored there for no more than a day. In this case, also save the juice and fat from the chicken remaining after serving the dish, drain the liquid into a mug, close the lid and put it in the refrigerator: the meat the next day can be left unheated and eaten cold, but the vegetables are best warmed up on the previously saved meat sauce ".

Preparation time

30m

Cooking time

120h

Servings

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