Before baking in the oven, the chicken is kept in water (liquid marinade) and only after that we cover it with a layer of mayonnaise. The carcass is filled with additional moisture and, as a result, always remains juicy, tender and melting in the mouth. You change mayonnaise for any other sauce and you get an updated dish, and the bird always comes out delicious.
Ingredients:
Chicken - 600 g
Mayonnaise - 50 g
Lemon - 0.3 pcs.
Soy sauce - 50 ml
Water - 500 ml
Garlic - 2 teeth
Salt, hot pepper - to taste
Step by step recipe:
To cook baked chicken in mayonnaise in the oven, use the foods listed. I have halves of a chicken carcass. In the same way, you can bake whole, cut into portions or quarters. If necessary, defrost beforehand, remove the remaining feathers, excess fat.
Pour drinking water at room temperature into a spacious container (the exact volume depends on the size of the bird). Add soy sauce or just throw in a pinch of salt.
For aromatization, lower the lemon wedges and a couple of crushed garlic cloves. Feel free to experiment with herbs, aromatic spices and all kinds of seasonings. At the very least, use clean water.
We immerse the semi-finished chicken in a simple marinade and leave it alone for 30-60 minutes or longer (we put it on the refrigerator shelf). If the liquid hides only half of the bird, turn it over from time to time - let both sides saturate with the marinade.
After the "bath" we wipe the half-shells dry with paper or a towel. Apply mayonnaise over the entire surface, pepper (salt if necessary). Lubricate from all sides.
We put the blank on the foil, add the garlic and lemon remaining from the marinade from below. You can stack cut vegetables, such as potato or carrot sticks, petiole or root celery, eggplant, zucchini.
We wrap it in several layers of foil, transfer it to a fireproof form or on a baking sheet and send it to bake in a pre-heated oven. We keep at a temperature of 200 degrees for about 40 minutes.
Tear the foil and charcoal the chicken in mayonnaise in the oven until golden brown for another 20 minutes.
Serve the chicken hot, with garnish, sauce and greens.
Bon Appetit!
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