Chicken in the sleeve

Category: Meat dishes

Ingredients
Chicken / Broiler Chicken	1500-1700 gr
Salt	0.5-0.6 tsp
Pepper mix	0.5 tsp
Hmeli-suneli	0.25 tsp
Garlic	3-4 medium cloves
Rast oil (odorless)	4-5 st. l.

Cooking method

We wash the chicken, remove the remnants of the liver from the insides (it happens sometimes), if there are pieces of fat at the place of the cut - remove (excess and it will be very juicy), let it drain after washing for 10 minutes. While the water is draining, prepare the sauce from the rest of the ingredients:
- carefully press the garlic through a garlic squeezer, add 4-5 tablespoons of vegetable oil (depending on the weight of the chicken), add spices, mix thoroughly and rub, putting the chicken in a deep dish. Let it brew for about 10-15 minutes. Then we put the chicken in the sleeve, before tying the second hole, carefully (so as not to break through the sleeve) we squeeze air out of the sleeve as much as possible and tie it. We put on a rack in the oven, the temperature is 185 degrees, the cooking time is about 1.5 hours. Bake the first 40 minutes on the back - to soak the chicken with juice from the inside. If you want the meat to be easily separated from the bones and the aesthetic appearance is not very important, throw about 20 minutes by the scheduled time, depending on the weight of the chicken. In general, before the bookmark, we get something like this - .

The dish is designed for

~ 1.5 kg (3-4 servings)

Time for preparing:

1 hour 20 minutes - 1 hour 50 minutes (depending on weight and desired result))

Feofania

beauty!

Asya Klyachina

I think that the chicken in the sleeve will be ready earlier, an hour and a half is long. And of course, a nice thing is preparing them up their sleeve. I always fry the duck like that and the oven is clean.

greg_b

Quote: Asya Klyachina

I think that the chicken in the sleeve will be ready earlier, an hour and a half is long. And of course, a nice thing is preparing them up their sleeve. I always fry the duck like that and the oven is clean.

- we take mainly broilers, large ones, cut off excess fat - it turns out about 1.6 kg, we like the bones to be easily separated - that's why we cook for about 1 hour 40-45 minutes, and the temperature is 180-185 (oven with a good thermostat - ugh - pah-pah) - cooking a little longer, if you give 190-195 - you can safely throw off about 20 minutes, but the crust will be darker and will melt the fat stronger, the meat will be drier, especially the breast.