Herb Baked Chicken for Sunday Dinner – Detailed cooking recipe. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 whole chicken (1.4 – 1.6 kg.)
- 5 sprigs (about 2 tbsp.) Of rosemary (chop and finely cut leaflets)
- 10 leaves of finely chopped sage (approximately 2 tbsp. L.)
- 3 crushed and finely chopped cloves of garlic
- Salt and a pinch of red pepper flakes
- 4 tbsp. l olive oil plus some more for lubrication
- 1 diced 1 cm. Large or 2 small heads onions
- 1 peeled and diced 1 cm. Large or 2 small carrots
- 3 diced 1 cm. Celery stalk
- 2 bay leaves
- 1 bunch of thyme (approximately 10 strands tied together twigs)
- 4 tbsp. strong chicken stock
- 1.5 tbsp. dry white wine
- Optional fixture: culinary thread
Recipes with similar ingredients: chicken, carrots, celery, onions onions, garlic, white wine, rosemary, sage, red pepper cereal, bay leaf, thyme
Recipe preparation:
- Preheat the oven to 230 ° C. In a small bowl, mix chopped rosemary, sage, garlic, and red pepper flakes olive oil. Add plenty of salt. Gently push the tips fingers under the skin of the chicken to separate it in the area of the breast, in As a result, a pocket should form. Push under the skin both chickens herbal paste. Use the whole mixture and try distribute it evenly. Pour each chicken olive again oil and rub it into the skin. The point is to grease her like like sunblock. This will help to get a real crispy, crispy crust. Sprinkle each chicken liberally with salt. Tie each carcass.
- In a baking dish large enough for both chicken fit and didn’t touch, put diced vegetables, bay leaves and a bunch of thyme. Usually a good fit 23×33 cm in size. Pour into it 2 tbsp. chicken stock and good salt it. Put the chicken in a baking dish for vegetables and put in a preheated oven.
- During cooking, check the chicken after about 15 min., the peel should begin to acquire a beautiful brown color. Reduce heat to 190 ° C and continue to bake. After another 15 minutes. remove the chicken from the oven and turn it over. At this point, check fluid level in the mold. If most of the liquid evaporates, add another 1 cup of broth and put the chicken in the oven again. When the chicken is browned below, after about 15 minutes, remove turn it over from the oven again. Put the chicken in the oven again for the last 15 minutes During this time, the skin should become very brown and crispy. Remove the chicken from the oven and measure the temperature in the crease between the thigh and the breast. (When you do this, make sure the thermometer probe does not touch the bone, otherwise the measurement will be incorrect.) The temperature should be between 71 and 77 ° C. When cooking chicken, the basic rule is 17 minutes. 450 gr. If a the thermometer shows less than 71 ° C, put the chicken back in the oven for another 10 minutes, then check the temperature. When the chicken reaches the desired temperature, remove it from the mold, put it on warm dish and cover loosely with foil. Before cutting, give stand for at least 10-15 minutes.
- When you get the chicken out of the mold, collect from the surface the remaining fluid is excess fat. The easiest way to do this, Lift one end of the mold and let the fat drain to the other end. It may not be possible to remove all the fat, but it’s good – the fat positively affects the taste! Put the baking dish on burner, add wine, bring to a boil over medium heat and half boil. Add the remaining chicken stock and try it. Add salt if necessary – most likely, it would need. At this point you must decide whether you will filter the sauce or not, i.e. will you leave the pieces in the sauce vegetables or not. When the sauce reaches the desired consistency and aroma, remove it from the heat and pour into serving capacity. To chop chicken: Cut the thread. Pull your hips and legs from the breast until the thigh bone pops out of the joint pits. This means that the chicken is cooked properly. Separate the hips and shins. Cut the breast from the ribs, feeling the bone in the center of the chest cells and cutting meat. Put the chicken on a serving plate or separate plates with mashed potatoes and gravy.
