Cooking homemade chicken will be more troublesome than the one that was purchased in the store. A lot of time and effort will be spent on plucking, eviscerating and butchering the carcass, but this is more than offset by the excellent taste of the resulting dish and greater health benefits, unlike broiler poultry meat. Despite the apparent complexity of carcass preparation, this is easy to learn.
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You will need
-
- carcass of domestic chicken;
- tweezers;
- some flour;
- cutting board and knife;
- a kilogram of rock salt;
- pepper to taste;
- garlic and extruder
Instruction manual
1
Carefully pinch the chicken in the direction from the paws to the head, while holding the bird by the paws. Remove broken feathers in the process with tweezers. To remove the remaining fluff as much as possible, first grind the chicken with flour, and then singe the carcass over a fire, for example, over a lit burner of a gas stove or over a paper torch.
2
Make an incision in the cloaca and remove all the insides from the abdomen. Rinse the carcass under running water. Choose from giblets those that are used for food - the liver, heart, stomach and navel. Cut off the head and remove the throat tube, chop off the paws. Rinse the carcass again. Put the chicken on a cutting board with its back down, cut the carcass along, in the middle of the breast, unfold it and remove the spine (do not throw it away, use it to prepare the broth).
3
Preheat the oven to 200 degrees. Spread a kilogram of rock salt evenly on the baking sheet. Pepper the prepared chicken pieces to taste and put on top on the baked crust will turn out crispy. Put the pan in the oven, fix the time. Bake chicken in the oven for an hour. Ten minutes before cooking, remove the chicken from the oven and place on the stove. Squeeze a few cloves through the garlic press, evenly distribute the garlic on the surface of the chicken, this will add spice to the taste of the resulting dish. Put the chicken pan back and bake for another ten minutes.
note
For cooking in the oven, chicken meat is suitable, which is not older than six months. The meat of the old bird is tougher, in order to make it soft, you will have to spend additional effort.
Useful advice
If you have to cook chicken, which was stored frozen and previously plucked, gutted and cut, do not defrost it in the oven or in hot water - this will degrade the taste of the meat and make it tougher. Defrost the chicken in the refrigerator, leaving it for a day and a half. Do not re-freeze meat; as a result, the meat will lose some of its taste and nutrients.
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