Spanish cuisine is known for its meat delicacies with original taste, aroma and mouth-watering appearance, which they often attached to Spanish smoked paprika. No less delicious delicacy can be cooked at home. For this you will need the same spanish paprika, some extra spices and a couple of chicken carcasses, which with a minimum of effort will turn into exquisite holiday treat. Bake grated chickens with unpeeled cloves of garlic and baguette slices. They will soak in delicious meat juices and fry. And when serving chop the appetizing chicken into pieces and spread the baked garlic right on toasted bread. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 chicken 1.4 – 1.8 kg., Gutted
- 2 tbsp. l spanish smoked paprika
- 1 tbsp. l corn starch
- 2 tsp ground zira
- 2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 4 heads of garlic (2 cut horizontally in half; 2 divide into cloves)
- 1 baguette, sliced into 1 cm thick slices.
- 3 tbsp. l olive oil
Recipes with similar ingredients: chicken, baguette, cumin, pepper ground cayenne, paprika, garlic
Recipe preparation:
- In a small bowl, mix paprika, corn starch, 1 tbsp. l salt, zira, coriander and cayenne pepper. Blot the chickens with paper towels to dry. Rub their cavities a little the amount of the mixture of spices, rub the remaining mixture over the entire skin chickens. Put them, without covering, in the refrigerator for 15-30 minutes to the skin is dry.
- About 30 minutes before frying, remove the chickens from the refrigerator and bring to room temperature. Preheat the oven to 230 ° C.
- Insert the halved heads of garlic in the carcass cavity. Tie the legs together with kitchen thread and fold the wings down. In big in a roasting pan mix the baguette slices and garlic cloves with olive oil; salt and distribute in one layer. Top breast up lay the chickens a short distance from each other.
- Bake chickens until breasts and upper legs begin fry for about 30 minutes. Turn the fryer the other side and reduce the oven temperature to 175 ° C. Keep baking until the skin will not become crispy, and the thermometer inserted into the thickest part of the thigh, will not show a temperature of 74 ° C, another 35-50 minutes.
- Remove the chickens from the oven, let rest for 15 minutes, without removing from the brazier. Cut the thread and cut the chickens. Serve with baked garlic and baguette. Garlic cloves after baking become soft so you can squeeze them out of the husk right on toasted bread.
