Bird

Roast chicken


Chicken Roast Ingredients

  1. Chicken 1 piece (small)
  2. Onions 3-4 pieces
  3. Vegetable oil 1/3 cup
  4. Fresh tomatoes 3-4 pieces
  5. Salt to taste
  6. Ground black pepper to taste
  7. Boiled water 1 cup
  • Main Ingredients Chicken
  • Serving 4 servings
  • World Cuisine

Inventory:

Deep pan with a lid, a kitchen knife, a knife for cutting meat, a paper towel, a cutting board - 2 pieces, a thick shovel, a wooden spoon.

Cooking Roast Chicken:

Step 1: Prepare the chicken.


First, unfreeze the bird carcass and rinse with cool water on all sides. And, since our chicken is whole, it must be cut. To do this, lay the bird upside down on the kitchen board and first separate the hips along the joints, then the wings. Note, that it’s very easy to find the shoulder joint if you press the wing tightly against the carcass.
In the end, it remains only to cut the back and chest, for this, stick the knife inside the carcass and cut it along the spine. After that, we open a piece of chicken, as it were, and finally separate the back, cutting it with a knife at the place where the rib cage ends.
As a result, you got quite a lot of chicken legs, which we also cut into two parts along the joint, and the breast, which we divide into four different pieces.
Wipe the chopped carcass with disposable paper towels, pepper and salt to taste, spread the spices with your palms.

Step 2: Prepare the onion.


Onions, of course, you need to peel the husks, just removing it like a film. Chopped peeled vegetables into any pieces that are convenient for you in size, for example, cubes or half rings.

Step 3: Prepare the tomatoes.


Rinse the tomatoes with warm water and, without removing the skin from them, crumble in small cubes. Also, do not forget to remove the seal from which the peduncle used to grow.

Step 4: Cooking Chicken Roast.


Pour the vegetable oil into a deep skillet and wait until it is warmed up, place the chicken pieces there. On high heat, fry the bird until a delicious golden crust appears. Turn the pieces very carefully, first prying them with a thick spatula so that the skin does not slip off the meat due to the fact that it sticks to the bottom of the pan. When the chicken is fried, reduce the heat, put the onion and slices of tomato in a pan, and then add a glass or a little less boiled water there. As soon as the liquid in the pan boils, cover it with a lid and reduce the heat even more. Re-add salt and black pepper to taste. Continue stewing the chicken until cooked, i.e. approximately 20-30 minutes. As soon as the poultry meat is ready, remove the dish from the heat and start serving it on the table.

Step 5: Serve the roast chicken.


Chicken roast is served only in hot form and, preferably, without reheating it. As a side dish, use steamed vegetables or boiled cereals, such as rice or buckwheat. And as a dressing, tomato sauce, ketchup or sour cream is perfect, but for some reason it turns out to be too fat with mayonnaise.
Here is such a simple and very tasty dish you have succeeded. Eat yourself and treat others to health.
Enjoy your meal!

Recipe Tips:

- Fresh tomatoes can be replaced with a couple of tablespoons of tomato paste.

- According to this recipe, you can bake any parts of the chicken, be it fillets, thighs or drumsticks.

- In addition to tomatoes and onions, you can also cook chicken roast with the addition of potatoes, zucchini and even eggplant.

- To taste this dish can also be seasoned with fresh or dried herbs.