You will need
- - chicken fillets;
Prepare the chicken carcass. First, the bird must be defrosted. To preserve all the nutrients, defrost chicken on the bottom shelf of the refrigerator or leaving the bird for a few hours in the room. In a pinch defrost meat in a microwave oven using the function "defrost".
Rinse the chicken under running water, dry with paper towels.
Marinate the bird in any way. You can do it with ready-made marinade, you can marinate the bird in soy sauce, lemon juice, mayonnaise...Sometimes the carcass just rubbed with seasoning blend and garlic. There is already a matter of taste.
Now you need a chicken to put on the spit. On the spit there are two "plugs" to ensure that the chicken didn't come off. One of the "forks" securely fasten to the bottom side of the spit. Carefully pierce a skewer the poultry. Easier to do it the spit sticking from neck to tail. Now the second "fork" securely mount the chicken on the skewer near the tail.
Fix all the exposed portion of the chicken. To do this, in the field of breast make deep incisions. Hide them in the wings. Make small incisions on the skin and they help to secure the legs of poultry.
Use strong thread if it's not possible to fix the legs and wings with the help of the incisions. To do this, simply roll a small amount of thread and tie the chickentightly pressed to the calf all protruding parts. Legs can be cut together, and then tied to the spit. Chicken for roasting on the grill is ready.
To protect from excessive heat tender flesh of chicken breast, wrap the carcass on top of a thin layer of bacon.
Before you send the chicken in the oven checking to see if it is fixed firmly and will evenly rotate with the spit, and not dangle on it. If the carcass is hanging, tighten the rope around the birds stronger, and tape it right to spit.
Advice 2: How to marinate chicken for roasting
Baked chicken is a delicious and hearty dish. It is good in itself, and with many kinds of side dishes such as rice, potatoes. But the meat will be tastier and juicier if it is pre-marinated.
You will need
- 1 recipe:
- sour cream;
- red pepper;
- the lemon or lime;
- 2 recipe:
- sour cream;
- vegetable oil;
- juice of lemon or lime;
- orange or pomegranate syrup;
- salt and pepper.
- 3 recipe;
- soy sauce;
- the pepper and salt.
Mix in a bowl or saucepan the following ingredients: sour cream, red pepper (paprika) juice of half a lemon or lime, 2-3 cloves of garlic and salt. Put in this mixture pieces of chicken, stir and soak in the refrigerator for at least an hour. Then put the marinated meat on a greased baking sheet, place it in a hot oven.
Mix 2-3 tablespoons of sour cream with the same amount of vegetable oil. Add the juice of half a lemon or lime, a little mustard, about 1 teaspoon of orange or pomegranate syrup, salt, pepper and a little herbs to taste (marjoram, oregano). Might as well add thyme (thyme), but it should be more careful, since the characteristic pungent odour of its main aromatic component of not everyone likes. This mixture, coat pieces of chicken or whole carcass. Put in the refrigerator for at least an hour. Then put the meat on a baking sheet and place in preheated oven.
Mix 3-4 tablespoons of liquid honey (acacia, lime, or herb) with soy sauce. Add a little ketchup, two cloves of garlic, pepper and a little salt. In this mixture put the pieces of chicken. Mix well and refrigerate for a day. The longer the marinate the chicken the tastier and more tender it will be released. Lay the meat on a baking sheet mix the vegetables, for example, big pieces of potatoes, carrots. Bake, occasionally basting segregated juice. The combination of sweetness of honey with spiciness of garlic and soy sauce will give a unique taste. If you don't like soy sauce, you can add it to honey in a small amount. Buckwheat honey in this marinade should not be used since the taste will be worse.