Delicate, fragrant, beautiful! The perfect hot holiday meal! Or just like that, for a family dinner.
Ingredients:
chicken carcass weighing 1.5-1.8 kg
1.5 hours l. salt
1 hour l. ground black pepper
2 tbsp. l. sour cream
1 hour l. honey
2 tbsp. l. butter
lemon
How to cook:
1. Wash the chicken thoroughly, cut off excess fat in the abdomen and skin on the neck. Dry the entire chicken with paper towels, both outside and inside.
2. In a bowl, combine sour cream, honey, salt and pepper. You can add paprika or rosemary as desired. And also any spicy mixture for poultry. For example, khmeli-suneli will work too.
3. Coat the chicken inside and outside with the resulting mixture.
4. Place the bird in a bag or container with a lid and refrigerate for 1-3 hours.
If the bird is festive, then such a preparation should be done in the evening, and preferably in a day. It will be tastier and more aromatic.
5. When you need to cook the bird, it's time to process the lemon. It's very simple: it needs to be scalded with boiling water.
Then cut in half. Cut one half into thin slices, the second can be cut as you like - into slices or cubes.
6. Remove chicken from refrigerator and fill with lemon slices.
7. Place 2 cups of lemon under the skin on the chest (push aside by hand or spoon).
8. On the side of the carcass, make slits in the skin for the wings and at the bottom of the abdomen for the legs. Insert the tips of the wings into these slots to prevent them from burning. Cross the legs and also fasten them by sticking them into the leather slots.
9. Place the chicken in a bag or baking sleeve. Tie the edges and place in a deep baking sheet. You can do without the package. But you will need to keep an eye on the bird so that it does not start to blush too much.
10. Preheat oven to 200 degrees.
11. Place the baking sheet in the oven for 40 minutes. Then reduce the temperature to 180-170 degrees.
12. Remove the chicken from the oven, carefully and carefully (hot!) Cut the top of the roasting sleeve. Brush the entire top of the bird with butter.
13. Return the chicken pan to the oven and bake until tender.
Serve a nice and tasty Lemon Chicken with leftover lemon slices.
Bon Appetit!
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