Usually, before baking chicken in the oven, the carcass is preliminarily cut into portions. But as practice shows, doing this is completely optional. No less delicious is the whole chicken in the oven - with a crispy crust and tender meat, it can become a real table decoration. By the way, you can cook a bird in this way in different ways. To achieve the desired result, special packages, sleeves, cling film and even ordinary bottles are often used for baking. Each of these options is worth considering in more detail.

Cooking in a package

To get a really tasty chicken in the oven entirely with a crispy crust, you can try baking it in a special package. Today it is easy to purchase at any store. Such bags are made of special materials that, even at very high temperatures, do not interact with the products inside.

For baking in them, you may need:

  • 1 chicken carcass weighing no more than 1.3 kilograms;
  • 55 grams of butter;
  • 5 grams of salt;
  • 15 grams of spices (just for chicken);
  • 3 grams of black pepper.

How to bake a bird with all of this:

  1. Wash and gut the carcass. After that, inspect it carefully for possible feathers.
  2. Cook the marinade. To do this, first of all, you should melt the oil in a saucepan. Then add the remaining components to it and mix it all until smooth.
  3. Rub the carcass on all sides with the prepared mass (inside and out).
  4. Send it to the refrigerator for at least 1 hour.
  5. After time, get the chicken and put it in a bag, after tying the legs. Tie it or fasten it with a special clamp.
  6. Place the bag on a baking sheet and place in the oven, already preheated to 175 degrees.For baking, it will take no more than 1 hour.

In order for the bird’s crust to turn rosy and crispy, it is necessary to tear the packet 15 minutes before the end.

Unusual recipe on a bottle

Back in Soviet times, housewives liked to bake chicken in the oven on a bottle.

To repeat this recipe, you will need the following products:

  • 1 large chicken (approximately 2 kilograms);
  • 50 grams of sour cream;
  • salt;
  • 3 cloves of garlic;
  • pepper;
  • spices (dry dill, paprika, curry, turmeric, chili).

In this case, the process must be carried out in stages:

  1. Wash and dry the carcass.
  2. Grate it with salt, spices, pepper and garlic squeezed through a press.
  3. Wrap the treated chicken with cling film and put in the refrigerator for several hours (you can even overnight).
  4. Take a low glass bottle (it should fit in the oven in height), pour water into it and place in a pan.
  5. Carefully place the chicken carcass on the bottle. Cover the neck with skin. Pour a glass of water into the bottom of the pan.
  6. Coat the carcass with sour cream.
  7. Place the chicken pan on the wire rack, placing it at the bottom of the oven.
  8. Bake for 45 - 75 minutes. Time will depend on the size of the carcass. Every 15 minutes, the pan must be rotated 90 degrees so that the chicken is evenly baked.

The readiness of the meat is checked by conventional piercing. Stand out juice should be transparent.

How to cook in the sleeve

Instead of a bag, many housewives often use a special sleeve for baking. It is a roll of film soldered along the edges along. Before starting work, you only need to cut a piece of the desired length and fix it on the sides with clamps. Baked chicken cooked in a sleeve also turns juicy and flavorful. Everything will depend on the recipe chosen here.

For example, you can use the following ingredients:

  • 1 chicken;
  • salt;
  • 30 milliliters of any vegetable oil;
  • 1 lemon;
  • 5 cloves of garlic;
  • ground pepper.

Roasting poultry must be carried out in the following order:

  1. Wash and dry the carcass thoroughly with a napkin.
  2. Cut off part of the sleeve from the roll and tie it on one side to a knot. The cut should be slightly longer than the chicken carcass.
  3. Cut the lemon into circles. Several pieces can be immediately put into the sleeve.
  4. Rub chicken with salt and pepper and oil.
  5. Put it on the sleeve. Lay the rest of the lemon and garlic, sliced ​​into thin slices, on top.
  6. Fix the sleeve on the second side with a clamp and place it on a baking sheet (always cold). Around the perimeter with a knife or fork, several holes must be made to allow the steam to exit.
  7. Send the pan to the oven for 60 minutes, preheating it to 220 degrees.

The result is a wonderful tender chicken with a golden crust and lemon flavor.

Whole chicken with crispy foil

No less delicious is also chicken in the foil. Moreover, to obtain the perfect taste of meat, it is not necessary to use any special seasonings or spices.

The following required products are sufficient:

  • 1 chicken;
  • 3 grams of black pepper;
  • 10 grams of salt;
  • Bay leaf.

The cooking technique of such a dish is partly reminiscent of the previous options:

  1. First you need to rinse and thoroughly dry the carcass.
  2. Grate it with a mixture of salt and pepper. Inside you can put a leaf of laurel.
  3. Take two sheets of foil. Put one on the bottom, gently wrap the edges, simulating a plate and place a carcass on it.
  4. Cover the chicken with a second sheet and tightly twist the edges.
  5. Preheat the oven to 200 degrees.
  6. Place the package on the wire rack and bake for an hour and a half.
  7. About 10 - 15 minutes before the end of processing, remove the top sheet and wait until the chicken is browned.

During heat treatment, the carcass loses juice and part of the fat, and the resulting broth accumulates in the lower piece of foil. If desired, it can be used as aromatic gravy for potatoes or boiled pasta.

With potato

By the way, when baking meat, the side dish does not have to be cooked separately. This can be done simultaneously.The result is excellent chicken with potatoes. To make such a dish will not be difficult.

You will need an almost standard set of ingredients:

  • 1 chicken carcass;
  • 1 kilogram of potatoes;
  • a couple of tablespoons of mayonnaise;
  • salt;
  • 4 cloves of garlic;
  • pepper;
  • 5 to 10 grams of dried spices.

Cooking chicken with potatoes is not at all difficult:

  1. Gut, rinse and thoroughly dry the carcass.
  2. Chopped peeled garlic into slices and stuff chicken with it.
  3. Grate it with pepper, spices and sprinkle with salt.
  4. Coat the workpiece with mayonnaise and place on a baking sheet.
  5. Cut the peeled potatoes into large pieces and overlay the processed chicken carcass around the perimeter.
  6. Preheat the oven to 180 degrees.
  7. Put a baking sheet in it and bake the meat for at least one hour.

So, without much effort, you get a tender, fragrant and unusually tasty chicken with a side dish.

Cooking classic grilled chicken

At one time, grilled chicken was very popular among the people. It was cooked in almost all cafes, restaurants and even small fast-food stores. Many even tried to make such a dish at home. By the way, it’s not so difficult.

It is interesting:foil chicken

For work you will need:

  • 1 kilogram chicken carcass;
  • 10 grams of salt;
  • 75 grams of sour cream;
  • pepper;
  • 4 cloves of garlic;
  • 3 tablespoons of finished mustard;
  • fresh greens.

To prepare such a bird, it is desirable to have a skewer. With it, baking can be done more evenly. In extreme cases, an ordinary grill will do.

It is necessary:

  1. Gut the chicken and rinse. On the sides of the carcass, make incisions and hide the wings in them (so as not to burn).
  2. Chop the garlic finely, and then mix it with sour cream and mustard.
  3. Spread chicken with cooked marinade and leave for a couple of hours.
  4. Preheat the oven to 200 degrees. At the same time, immediately set the "grill" mode. If it is not, then you must immediately turn on the lower and upper heating.
  5. Place the carcass on the skewer and strengthen it inside the chamber. From below put a baking sheet with water - it will gradually drain fat.
  6. Cooking should take about an hour and a half, periodically turning the skewer. After 60 - 70 minutes, you can do a preparedness test by piercing the meat in different places. Once the juice is colorless, the chicken can be taken out of their oven and put on a dish.

Boiled pasta (preferably spaghetti) or a salad of fresh vegetables are suitable as a side dish.

Whole chicken in the oven

Experienced cooks advise using a salt "pillow" for roasting chicken. The secret of this method is that when heated, a special atmosphere is created inside the oven.

Under the influence of evaporation of hot salt, a beautiful golden crust forms very quickly on the surface of the carcass. Thanks to this, the juice remains inside, which makes the meat more tender and soft.

This original method has been known for a long time. But few people tried to repeat it at home. For the classic recipe, in addition to chicken, only salt is required. But there are other options.

For example, you can take:

  • 1 chicken (not more than 1.5 kilograms);
  • 1 lemon;
  • 0.5 kilograms of coarse salt;
  • 10 grams of any dried aromatic herbs (oregano, basil or thyme).

Baked chicken is prepared very simply:

  1. Dry the washed and gutted carcass well with a napkin.
  2. Inside, put a whole lemon. During baking, he will give the meat its flavor.
  3. Pour salt on a baking sheet and level.
  4. Lay the prepared bird on top.
  5. Preheat the oven to 195 degrees in advance.
  6. Put a baking tray with chicken in it and bake for an hour.

Surprisingly, the meat does not absorb excess salt. At the same time, it is well baked and turns out to be very soft.

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