How to bake chicken in the oven

Meat for roasting should be high quality – no rough films and tendons. In addition, it is undesirable to bake too fatty meatbecause it is greatly reduced in volume after cooking. Before baking be sure to wash and dry the meat with kitchen paper towels.

The meat in the oven will turn out much tastier if you marinate it beforehand for a few hours. Marinades can be used a variety, for example, tomato paste, mustard or a mixture of soy sauce, honey and grated garlic. Be sure to add the marinade with your favorite spices. Universal spices are of course ground black and red pepper. You can also add caraway, allspice, coriander, rosemary, ginger or Basil.

You can not only marinated but meat and lard. To do this, the meat of the longitudinal incisions, and paste the pieces of vegetables. Usually meat breast stuffed with raw carrots and garlic. If meat is quite lean, can lard it with pieces of frozen lard. Salt meat right before putting it in the oven. Use the coarse grain salt. If you salt the meat under pickling salt will pull out of it a lot of juice.

Preheat the oven to 220 degrees and put it in the form of meat (in a form to pour a little water or broth). The brief exposure to high temperature will allow the meat to retain much of the juices inside. After 15 minutes, reduce oven temperature to 170-180 degrees and continue cooking meat in the oven for 1.5-2 hours. In the process of roasting meat is definitely water it released juice.

It turns out especially juicy meat, baked in foil. Try to wrap the meat in foil so that the juice remained inside. To do this, lay the sheets of foil crisscross. Foil you want to deploy in 10-15 minutes before end of cooking, so the meat had to be covered with a delicious crust.

The readiness of meat can be checked by making it puncture with a fork or toothpick. If the puncture site will be allocated clear juice, the meat is ready. Slice oven baked meat is better after it has cooled.