While everyone has its own way of preparing a chicken, some of these methods are worth trying.
Chicken is a meat that hardly anyone dislikes which is why it is so often on our menus.
One of the most traditional meals in many families is just a whole roast chicken which together with the side dishes is just pushed into the oven and is over quickly and conveniently. But if you want to prepare a perfect roast chicken, it is a whole philosophy behind it, mainly because this dish is so standard, so traditional and so popular.
And it always can be different! We bring you tips that are worth trying in the following recipe.
Washed chicken before putting in the oven should be well dried and the meat should be salted few hours before. And if you have time, it’s recommended to do it at night before baking. Before you put the chicken in the oven, some suggest gently smearing mayonnaise over it which guarantees a crispy crust.
During the roasting, the meat should be frequently rotated, watered and coated with sauce in which it bakes. At the beginning the temperature of the oven has to be high, and then bake it on a moderate temperature.
In order not to burn the foreskin, in the middle or toward the end of baking, it should be covered with foil, which is removed before the end so the meat can become nicely roasted.
It is better to purchase a young chicken because it guarantees a perfect dish.
If you put in the oven a chicken that was in the refrigerator, you will need more time for its baking.
But even in this case it won’t be baked properly, so it is better to leave the chicken before baking for about half an hour at room temperature to absorb the spices, and to get the excess water strain.
Do not cut the chicken immediately after roasting. Leave it for 15 minutes, and the grease from frying can be poured over the side dishes that you serve with the chicken, whether it comes to vegetables, pasta, potatoes or rice, for example.
