You will need
    • chicken;
    • salt;
    • spices;
    • lemon;
    • culinary sleeve.
Before you cook chicken, it needs to be defrosted. If a bird is purchased chilled, it should be washed with warm water. As the guts in factory chickens do not exist, with the interior of the carcass problem also does not occur. It is only necessary to carefully inspect and remove any remaining feathers from the skin. Despite careful factory processing, sometimes the remains of the pen can be seen on the tips of the wings or in the tail area.
Then take any available in the house seasoning, mix them with salt and RUB the carcass inside and out. Poultry are well suited curry, herbes de Provence, black pepper. Cover the pan in which rests a bird, or a polyethylene cover. Keep everything in the fridge for a few hours. Ideally, marinate the bird overnight and cook in the morning - then the meat is impregnated with the aroma of spices.
Take a cooking sleeve, cut with scissors a portion of the sleeve into which will fit the chicken, and the ends of the package can be secured. Remove the carcass from the fridge, place inside the half of lemon. Cleaned the fruit is not necessary. Put the chicken in the center of the sleeves, tie the ends attached to the sleeve with a special film or wire. Pierce bag with a fork in several places - this will allow you to get a Golden crust. The bird itself will be juicy and tender; if not to make holes in the foil, the taste will be more steamed than fried.
Place the bag with the carcass in the oven and set the temperature 180 degrees. Cooking chicken-broiler will take from one hour to one and a half, depending on the size of the carcass. One kilo of poultry meat within an hour of baking.