Baking an entire chicken it can be in some cases demanding. I also had some troubles when I tried the first times, but I can brag now that I make the perfect baked chicken on the planet. More tasteful versus the one at the restaurant!

To make this mouth-watering restaurant recipe I basically respect a few these key methods:

STEP 1: Buy a chicken

Obtain a decent dimension chicken and after you unpack the plastic bag give it a good wash under cold water.

Be sure you also rinse the cavity of the chicken!

You can also use a frozen chicken if you have one in the fridge freezer.

Tip: I’m not defrosting the chicken in a microwave since it can dry the meat and it will have a completely different taste. Instead, I fill a pot with warm water and sink the frozen chicken in the water. You need to have a large enough pot chicken could be wholly under water. In 60 minutes the poultry will be unfroze. Then I’ll give him a very good clean in water (also on the inside) and let’s go on to the next stage.

Tip two: I also add a couple of teaspoons of salt inside the water. It should tender the frozen meat.

STEP Two: Seasoning – here comes the enjoyable part!

You can use here merely a little bit of salt as well as some herbs bought from your neighborhood grocery store, however I like to be imaginative. To begin with I pour some essential olive oil on the whole chicken. You can also use sunflower oil however I like olive oil much better. Then I take a paper wipe and get rid of the excess organic olive oil. In this way the spices can adhere better on the hen’s skin and that skin will as well have a much better taste and it will be crisp.

For seasoning, the possibilities are limitless!

I put some finely ground black pepper, a little bit paprika, marine salt and also a number of fresh herbs: fresh basil leaves, rosemary, dill, thyme and parsley. I put the same combination of spices as well as for the cavity of the poultry. I also place a number of garlic cloves in the cavity since I adore garlic.

If you like some heat you can also try something exotic like: coriander rubbed inside the cavity of the chicken before baking it.

Tip: Place a fresh lemon in the cavity. The taste of your poultry will be enhanced and the meat shall be kept moist. I discovered that from famous cooking masters Jamie Oliver:-D

STEP three: Bake the chicken

Preheat the oven at 165F (74 Celsius) and take a pan that you place the chicken. Ensure that the pan is big enough so those cooking juices won’t leak inside the oven. I use these juices to have a yummy dressing for the baked chicken.

Place the chicken inside the oven and change the heat to 350F (180 Celsius) for fifty minutes. This specific temperature depends on the chicken dimension. In case you have a big chicken you could increase the baking heat but never exceed 400F or 205 Celsius because you shall burn the chicken!

From time to time try out the chicken by using a fork, when the juice is clear means the chicken is baked.

Tip: after 35 minutes of baking I take out the pan from the oven and sprinkle a number of drops red wine or a few drops brandy over the chicken – not much!(we don’t want to get drunk ) It’ll provide him a fantastic aroma! After that let the chicken grill in the oven for a 1/4 hour.

Tip 2: I put some water in the pan and in that water I add two to three fresh lemons for the taste enhancement

Tip 3: An inside temperature of at the very least 165 F (74 Celsius) it takes to destroy the micro organism

STEP FOUR: The sauce

After you taken out the chicken out of oven you can make some dressing! For now I will not use the sauce from the backed chicken.

As I said, I absolutely adore garlic:-D and I will do a sour cream and garlic sauce. For that I need 1 cup sour cream (low fat), five garlic cloves (crushed), half tbs oregano, a little of black pepper plus a teaspoon of lemon juice. Mix those together and after there is a fine mix pour a tablespoon of milk in order to help it become creamier.

STEP 5: Baked chicken – serving choices:

Even though chicken can be eaten very well just like this, you could add some taste with it if you add a garnish. Here the possibilities are endless. I like mine with potatoes “nature” with butter plus some rosemary.

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