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Whole roasted chicken in the oven

Ingredients

Adjust Servings:

	1 (2 kg) whole chicken
	2 tablespoons of Tom Yum paste
	2 apple
	1/2 lemon
	3 tablespoons of teriyaki sauce
	to taste salt
	to taste black pepper

Nutritional information

402 g

Protein

200 g

Fat

14 g

Carbs

4800

Calories

Whole roasted chicken in the oven

Name: Whole roasted chicken in the oven
Total time: 1 h 15 min
Yield: 4
Cuisine: Japanese,Thai
Ingredients: whole chicken: 1 (2 kg); Tom Yum paste: 2 tablespoons of; apple: 2; lemon: 1/2; teriyaki sauce: 3 tablespoons of; salt: to taste; black pepper: to taste

with teriyaki sauce

Features:

Cuisine:

1 hour 15 min
Serves 4
Easy

Ingredients

1 (2 kg) whole chicken
2 tablespoons of Tom Yum paste
2 apple
1/2 lemon
3 tablespoons of teriyaki sauce
to taste salt
to taste black pepper

Directions

Very juicy and tasty whole baked chicken in the oven, perfect for the holiday table for Thanksgiving, Christmas and New Year.

This dish can be considered low-calorie, prepared without oil.

The beneficial and flavorful properties of the chicken are preserved by baking in foil, and the mixture of seasonings and sauces gives a wonderful aroma and taste.

Steps

Done

Marinate the chicken

1. Wash and dry the chicken with a paper towel.
2. Thoroughly rub salt and freshly ground black pepper into the chicken carcass (outside and inside), then coat the chicken well with tom yam paste.
3. Wrap it in cling film and put it in the refrigerator to marinate for a day or at least 1 hour.

Done

bake chicken in the oven

1. Take the marinated chicken out of the refrigerator and remove the cling film.
2. Coarsely chop the apples and half a lemon and place them inside the chicken carcass. Secure with a toothpick.
3. We tie the chicken legs with thread.
4. Wrap the chicken in foil and place in an oven preheated to 390°F (200°C) for 40-60 minutes.
5. When the chicken is already cooked (if you pierce it with a knife, a clear liquid comes out), unfold the foil, cover the chicken with teriyaki sauce, and bake the chicken without foil to form a golden and crispy crust for another 10-15 minutes.

Bon appetit!

Chef Hanna

Cruffin

Roasted potatoes and meat in the oven

246

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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Whole roasted chicken in the oven

with teriyaki sauce

Ingredients

Directions

Steps

Marinate the chicken

bake chicken in the oven

Chef Hanna

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