Chicken wrapped in the oven by Soltzkanski

  • Time 1 hour
  • Servings 4 People
  • 1 The chicken to wash, dry the napkin and fix it: cut bulb and carrots, rosemarine, lavre leaf, shafé and one garlic tooth, cut in half.
  • 2 Make marinade: garlic shall be cut, mixed with wine, olive butter, salt and pepper
  • 3 A dish in which you'll be wrapping two to three layers of foil so that the edges go beyond the dishes so that they can hide the chicken.
  • 4 The chicken will wipe the marinade and the rest of it inwards, then put a breast in the dishes upwards and wrap it in the edges of the foil.
  • 5 Take it to the fridge for 2-3 hours.
  • 6 Heated the oven up to 200 degrees, put the chicken in the middle and wore 40-45 minutes, and then carefully open the top of the foil so that the breast would be crucified and left for 15-20 minutes, if necessary, by pouring a breast of chicken juice.
  • 7 The preparation time and temperature may vary depending on the size of the bird, its quality, and the type of oven. We need to make sure the chicken doesn't dry, and at the same time, it's on top, and it's on the inside.
  • 8 I'm ready for a chicken to take out their ovens and split them into four folds and put a rooster in it.
  • 9 The garrier is recommended for a ribbon (court loin) and a glass of light wine)
Nutrition Facts
  • Calories 915
  • Total Fat 67,7 g
  • Protein 61,7 g
  • Total Carbohydrate 915 g
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