Chicken baked with garlic and bay leaf

Category: Meat dishes

Ingredients
a hen	1 PC
garlic	4 heads
Bay leaf	8pcs
lemon	1 PC
butter	50gr
dry white wine	150gr

Cooking method

The next issue of Grocery School No. 12 has been published. The husband, programmed to buy culinary magazines, brought it to me and pointed his finger at the recipe. No persuasion and stories that we already have something to eat, led nowhere. That is, they led. Closer to night on the table was "Chicken baked with garlic and bay leaves." This unpretentious name pulled from the memory an anecdote of the last century, but what centuries, millennia:
Check in the unit, go into the dining room, see what the soldiers are fed. They call the officer on duty and say:
-Why don't they give the soldiers a bay leaf?
- We tried to give, they don't eat, you bastards!
The husband, apparently, remembered the army and wanted that half-eaten bay leaf.
And if you think, looking at the hematoma-like spot on the trigger's chest, that her death is violent, then you shouldn't think so. This is a bay leaf, carefully hidden on the chest
But I'm not talking about the trigger now. I'm talking about cucumbers. If not for the cucumbers, this photo would not have been here. Do you see these delicate pimpled cucumbers? Ah, what a scent, ah, what a crunch! These are the very first Suzdal cucumbers!
And the trigger? Yes, here it is, already drenched in wine sauce and with a bay leaf extracted from a girl's chicken breast
Preparation
Wash the chicken, dry it, rub inside and out with salt and pepper. Lift the skin on the breast from the side of the neck and put in some butter and 2 bay leaves on each side. Cut the lemon into 4 pieces and put it, with the remaining bay leaf, inside the carcass.
Tie the chicken leg with twine and brush the remaining butter over the carcass. Place breast side up in a baking dish and bake for 45 minutes in the oven at 200 g for 45 minutes
Remove the chicken from the oven, pour over the resulting juice, spread the garlic and place in the oven for another 30 minutes.
Then transfer the chicken to a plate, carefully drain the fat from the mold. Put the mold on fire and pour in the wine. Cook, scraping the meat juice from the bottom and sides of the form with a spatula for about 10 minutes. Pour the sauce over the chicken.