You will need
- 1 chicken (1.4 to 1.6 kg)
- the vegetables (zucchini
- garlic) or fruit (apricot
- pear) taste – 300-500 g.
- For the garlic marinade with sour cream: 200 g sour cream
- 3-4 cloves of garlic
- salt to taste.
- Oil for marinade:
- 3 tablespoons peanut
- 2 cloves of garlic
- 1 large onion
- 2 tablespoons of refined vegetable oil
- ground black pepper
- 1 teaspoon of salt.
- For the marinade of the currant:
- 600-800 g of berries of red or black currant
- 1-2 medium onions
- parsley and dill
- ground red (sweet and spicy) pepper to taste.
Wash, gut the chicken, remove the internal fat. Dry the chicken with paper towels. Marinate the chickenby selecting one of the submitted recipes marinade.
Cooking marinades Garlic marinade with sour cream. Well, salt the sour cream. Garlic skip through the press or RUB on a small grater. Prepared the chicken, RUB all sides with crushed garlic and salt with sour cream. Put in the refrigerator for 1.5-2 hours.
The oil marinade. Finely chop the onion. Lightly fry peanuts, peel and grind in a mill. Garlic skip through the frog or crush with a rolling pin. Mix in a Cup garlic with salt and pepper. Add onion, oil, ground peanuts. Mix everything carefully. With this mixture RUB the chicken on all sides. Refrigerate for 1 hour.
The marinade of currants. Crush the fresh berries of red or black currant or squeeze the juice from them. Finely chop onions and greens. Mix in a separate bowl currant juice or mashed berries with onion and greens. Add salt and red pepper. Mix once more. RUB the prepared chicken carcass pulp of the currants, onion and spices. Put the chicken to marinate in the fridge for 2 – 3 hours.
Wash vegetables or fruits – eggplant, zucchini, onions, plums, sour apples, apricots, pears. Remove seeds, chop into large pieces. Marinated chicken , start with fruit or vegetables. Prepare the holes with a wooden skewer.
Thick thread or string tie the wings and drumsticks. Place the chicken on the spit and send in a preheated 180 C oven. Put down the oven covered with foil cookie sheet, so it was dripping excess juice and fat. Bake for 1 hour 15 – 1 hour 30 minutes, gradually increasing the temperature of the oven to 210-220 C. the chicken should be brown and ruddy.
Ready chicken put on a serving dish, arrange around salad leaves and roasted vegetables or fruit, decorate with greens.
Instead of fresh fruit you can use canned - pineapples, peaches or dried fruit - apricots and prunes.