Chicken whole in sour cream in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. You will need a whole chicken. How to choose it correctly? Before buying, inspect the carcass. There should be no wounds, blood lumps on it, and the skin should not be sticky, slippery. Press on the carcass with your finger, if the dent quickly returned to its previous position, then the meat is fresh, if it remains, it is a sign that the bird is old. A young chicken will have a pinkish color with pale yellow fat.

2. Step 2:

   

   Prepare the chicken. If necessary, gut it, cut off the tail (tail), as it can give an unpleasant smell and taste. Wash and dry the chicken with paper towels. Add salt and...

3. Step 3:

   

   Pepper on all sides.

4. Step 4:

   

   Peel the garlic, pass it through a press or grate it on a fine grater.

5. Step 5:

   

   Rub the chicken on all sides with salt, pepper and garlic. If desired, you can add other spices (for example, curry or ready-made spices intended for chicken), but I like it in this version. If you use ready-made spices, pay attention to whether there is salt in the composition. Keep this in mind so as not to over-salt the chicken.

6. Step 6:

   

   Now coat the carcass well with sour cream (of any fat content) from all sides. If time permits, place the chicken in the refrigerator for 1-2 hours to marinate in the sauce.

8. Step 7:

   

   Fasten the legs with a toothpick.

9. Step 8:

   

   Put the chicken in a sleeve or a baking bag. Tie the ends of the package with a thread or secure with special clips. Place in a heat-resistant mold. You can bake it without a package, but as for me, the chicken turns out to be more tender. Preheat the oven (10-15 minutes before cooking) to 180 degrees. Bake for about 1 hour. Remember that the time and temperature may vary, it all depends on your oven.

10. Step 9:

    

    Take the chicken out of the oven, cut the sleeve along the seam, pour the chicken with the released juice and return it back to the oven for 10-15 minutes so that it browns on top.

11. Step 10:

    

    Pierce the chicken carcass with a knife or toothpick, if the juice flows out of it transparent, then it's ready. Remove the chicken form from the oven. Let it cool down a little, then transfer to a suitable dish, do not forget to remove the toothpick that holds the legs together.

12. Step 11:

    

    The chicken turns out to be unusually juicy and fragrant. Any side dish will suit her. I have vegetables today. You can serve mashed potatoes or stewed rice. Bon appetit!