The incredible aroma of baked chicken drives many crazy. Appetite is instantly awakened by the sight of meat with spices and a crispy crust. Supermarkets often lure shoppers into the smell of grilled chickens, but it's much better to cook chicken at home. Today's review is dedicated to her.

Cooking secrets

Each housewife has her own set of secrets for preparing such a dish. Someone uses certain spices, someone uses sauces, someone uses oven modes. The main secret of getting a golden crust is the use of soy sauce or honey, sunflower oil, mustard.

But not everyone knows that the most common baking powder is able to give the chicken incredible tenderness and favorite crunch. Baking powder draws water out of the skin, it is better soaked in spices and baked. At the same time, the baking soda, which is part of the baking powder, softens the meat.

The ceramic or cast iron mold in which the poultry will be baked plays an important role in baking the crust. In a baking sheet, in a metal or glass dish, the result will be very different. The meat can even burn and stick. And, of course, the baking temperature is important. It is imperative to “play” with it so that all changes are reflected in the crust.

Basic recipe

How to Cook Whole Crispy Chicken in the Oven:

1. The gutted carcass must be thoroughly rinsed under running water, and then the moisture must be removed with napkins;
2. Then you need to rub it with salt and pepper, as much as it takes. You don't need to overdo it with black pepper if you want spice. Better to take a spicy adjika, its taste is more varied;
3. In a small bowl, combine sunflower oil, sugar, adjika, mustard. It is enough to use a teaspoon, as there is very little sauce;
4. Cut the lemon in half and squeeze the juice from one half to the sauce, mix. And cut the second half into rings, not too thin;
5. Coat the chicken with sauce on all sides and inside;
6. Take a piece of foil and wrap it around the ends of the legs and wings to prevent burning. Tie the legs together;
7. Distribute lemon rings inside the carcass, it is not necessary to use all of them;
8. Preheat the oven to 180 Celsius and bake the meat for no more than an hour, so as not to dry it out. Every twenty minutes, take out a baking sheet and water the bird with the juice that is going to the bottom;
9. Ten minutes before cooking, you need to turn on the "Grill" function. Then take out the dish and grease again with the sauce that has flowed into the baking sheet.

Whole Oven Spit Chicken Recipe with Crust

• 1800 g chicken;
• 5 g black pepper;
• 120 ml sour cream;
• 7 g salt;
• 5 g paprika;
• 12 g mustard.

How much time - 2 hours.

Nutritional value per 100 g - 182 kcal.

Algorithm of actions:

1. First you need to tackle the chicken itself. The yellow skin should be peeled off her paws;
2. Next, pull out all the remaining feathers and examine the chicken inside: you need to pull out blood clots, remnants of giblets, fat;
3. With a knife, carefully cut out the sebaceous glands, they are located under the tail. Then wash the whole carcass thoroughly under water;
4. Make an incision under the wings and stick them in there. To do this, you need to apply a little force, but this will save the wings from drying out;
5. Tie the legs tightly together with wire;
6. In a small bowl, combine sour cream with spices and mustard. You can also take mustard powder;
7. Distribute a third of the sauce inside the chicken, and pour the rest on top and coat the chicken absolutely everywhere;
8. Leave to marinate for at least an hour, maximum eight hours. It should be in a cool place;
9. Place the chicken on a spit (it should be sold with the oven and other spit fixtures). It is necessary to fix the meat very well so that it does not fall apart under its own weight;
10. Bake on the "Grill" function for about an hour. Place a baking sheet under the chicken so that the fat drips onto it. The temperature should not be lower than 200.

How to Roast a Whole Chicken on a Crispy Bottle in the Oven

• 1 chicken carcass;
• 15 g dried basil;
• 10 g pepper mixture;
• 7 g dried mint;
• 10 g salt;
• 15 ml of olive oil.

How much time - 1 hour and 40 minutes.

Nutritional value per 100 g - 197 kcal.

Algorithm of actions:

How to roast grilled chicken with a golden crust in the oven

• 15 ml of honey;
• 1400 g chicken;
• 7 g salt;
• 20 g mustard;
• 20 ml of sunflower oil;
• 5 g black pepper.

How much time - 1 hour.

Nutritional value per 100 g - 200 kcal.

Algorithm of actions:

1. In a small bowl, combine mustard, sunflower oil, black pepper, you can have a little sugar. Add salt to taste;
2. The washed and peeled carcass should be rubbed with this mixture on all sides, inside too;
3. Let the meat marinate for at least three hours;
4. Transfer the chicken to the grill in the oven, turn it on at 230 Celsius and bake for about forty minutes. Place a baking sheet down to collect the fat;
5. Take out the carcass and brush it with honey. Return to oven, but put on the other side;
6. Reduce to 200 Celsius and bake until you have a beautiful golden crust that honey imparts.

How to bake crusty stuffed chicken in the oven

• 1 chicken carcass;
• 3 g dried rosemary;
• 35 g butter;
• 1 apple;
• 10 ml of sunflower oil;
• 1 orange;
• 3 cloves of garlic;
• 5 g seasoning for meat;
• 10 g mustard;
• 15 ml soy sauce;
• 3 g adjika;
• 3 g ground ginger.

How much time is 4 hours.

Nutritional value per 100 g - 169 kcal.

Algorithm of actions:

1. Rinse the carcass, remove moisture from it and cut off the skin on the neck and tail;
2. Use a spoon to gently separate the skin from the breast and rub with salt. It is advisable to take coarse salt, it must be applied everywhere;
3. In a small container, mix mustard, adjika, rosemary, black pepper, ginger, soy sauce, garlic squeezed through a press, sunflower oil, and seasonings for meat. You need a uniform consistency;
4. Grate the whole chicken with this marinade, smear it inside and be sure to apply this mixture under the skin to the breast, where there is already salt;
5. Leave the bird in this form in a cool place for a couple of hours;
6. Wash the apple and orange and cut into several slices. Cored apples, oranges white fibers;
7. Take a ceramic deep dish and put butter, cut into thin slices, on its bottom;
8. Put the pickled bird on top, put a couple of small pieces of the same butter on the breast;
9. Fill the chicken with apples and oranges;
10. Close the hole of the carcass with toothpicks;
11. Tie the legs, and put the wings in the incision pockets;
12. Add very little water to the mold and send the meat to the oven at 190 Celsius;
13. After forty minutes, pour over it with the resulting juice and turn it over to the opposite side;
14. After another thirty minutes, pour over the sauce again and leave to crust for ten minutes. Turn over, give ten minutes again;
15. Turn off the stove and after a few minutes the bird can be served.

How else can you make a crust on chicken in the oven?

The crispy crust is not created by the chicken, but by the marinade. It can be completely different both in color and in appearance, consistency, smell, etc. In any case, the cherished crust really turns out, just a new one every time.

The best ways to create exactly the golden blush is to use mustard or honey. This is absolutely in all cases a guarantee of ruddy and crunch, while the meat itself will remain incredibly tender. The rest of the spices are not that important.

However, you can use not only these products. If you choose the right dishes, ideally ceramic ones, they also participate in the preparation of the crust. Eggs and breadcrumbs can be used. Not the most popular option, but effective is to use paprika and turmeric among spices. All of these foods will provide the crunchy result you want.

The most important rule of thumb for crispy chicken is to be confident in the quality of the meat. It is not at all difficult to make a crust, but no one will need it without meat. Plus, a quality product tastes much better!

In order for the chicken in the oven to turn out exactly as you imagine it, you first need to choose the right bird. After all, getting a crispy crust on meat will not be difficult, but what is the point in it if the meat itself is tasteless? It is better to purchase a chilled chicken carcass, and not frozen, since after thawing, the meat can turn out to be dry and tough. The age of the bird should not exceed 1 year - for this, focus on the weight of the carcass no more than 1.5-1.7 kg. Skin color should be white, with slight yellowness allowed. The fat of quality poultry is also white, and the meat fibers are a uniform pink color.

Not the least role is played by the dishes in which you will cook the chicken. For roasting poultry with a golden brown crust, it is recommended to take cast iron or ceramic molds - they will ensure uniform baking of the meat when roasting the whole carcass and protect it from burning. If you are cooking chicken in a metal or glass dish, it is best to turn it over while cooking to ensure the meat is evenly baked. At the same time, the safest option is to bake the chicken on a wire rack, under which a baking sheet is installed to drain the juice and fat that comes out. In this case, the crust on the poultry will be evenly fried on all sides, since the chicken will not come into contact with anything.

Another important nuance is temperature. Chicken in the oven with a crispy crust is usually obtained at a cooking temperature of 180-200 degrees. Do not try to increase the baking temperature in the hope of shortening the cooking time and speeding up the crusting process - most likely, this will end up with the chicken skin bursting or burning and looking very unappetizing. Remember to place the chicken in the preheated oven and remember that it will take about 40 minutes to bake for each kilogram of meat. Does your oven have a grill function? Fine! The task is greatly simplified - just turn it on 10-15 minutes before the end of the poultry roasting.

As for the specific ingredients that will help you make the crust ruddy and crispy, honey, mustard and soy sauce come to your aid - they are smeared with the chicken carcass before it is placed in the oven. It is best if the chicken is kept in a marinade from these components for some time - at least 3-4 hours. Spices such as paprika and turmeric can also help to get the desired crust, but it is better to refuse mayonnaise, which is popular among housewives, as it can make the meat tough. The juice that comes out of the chicken can also be used to make the crust crispy - just water it periodically on the chicken as it bakes. 5 minutes before cooking, the surface of the chicken can also be brushed with a small amount of butter - the crust will turn out to be even tastier. Some cooks also use such a secret - they scald the prepared bird with boiling water several times, which allows you to close the pores on the skin and subsequently make the crust crispy.

When your chicken is crispy in the oven, it should be removed immediately and allowed to cool. Never leave the chicken in the turned off oven, or cover it with foil in an attempt to keep it warm - this will soften the crust.

One of the easiest ways to make crispy chicken is to bake it on a salt pad in the oven. In this case, the meat turns out to be incredibly juicy and tender, and the crust is golden and delicious. No ingredients other than salt are required. Don't believe it's that simple? Then use our recipe, with which we will begin our culinary selection.

Chicken on salt with a crispy crust

Ingredients:
1 chicken (up to 1.5 kg),
1 kg of coarse salt.

Preparation:
Pour the salt onto a baking sheet and smooth to form a layer of about 2 cm. Put the prepared chicken upside down on a salt pillow. You do not need to salt it - during the cooking process, the chicken itself will absorb as much salt as needed. Place a baking sheet with chicken in an oven preheated to 200 degrees and bake for 45 minutes to 1 hour, depending on the size of the chicken. To check if the bird is ready, pierce the thigh with a sharp knife - if the juice that comes out is clear, the chicken is ready. Shake the chicken off the salt adhering to the back, put on a dish, decorate as desired and serve.

Baked Lemon Chicken

Ingredients:
1 chicken
1 lemon

3 teaspoons of mustard
3 teaspoons of adjika,
1 teaspoon sugar

Preparation:
Mix mustard, adjika, vegetable oil, salt and juice of half a lemon in a bowl. Cut the remaining lemon into slices. Season the chicken with salt and pepper on the outside and inside, then brush with the prepared marinade. Place lemon slices inside. Wrap the tops of the wings and legs with foil so that they do not burn, and tie the legs together. Send the chicken to an oven preheated to 180 degrees for about 1 hour - 1 hour 20 minutes. After half an hour, pour the released juice over the chicken, and then repeat this procedure two or three more times.

Honey glazed baked chicken

Ingredients:
1 chicken (weighing about 1.5 kg),
1 tablespoon mustard
1 tablespoon vegetable oil
1-2 tablespoons of honey
salt and ground black pepper to taste.

Preparation:

Mix mustard and vegetable oil, add salt and black pepper to taste. Brush the outside and inside of the chicken with the mixture and leave to marinate for several hours. Place the chicken on a wire rack, place a baking sheet under the wire rack and bake in an oven preheated to 200 degrees for about 50 minutes. After that, take out the chicken, brush it with honey with a brush (if the honey is thick, it must first be melted) and send it to the oven for another 10-15 minutes until a golden crust appears.

Spicy chicken wings marinated with soy sauce

Ingredients:
1 kg of chicken wings,
3 tablespoons of soy sauce
2 tablespoons of vegetable oil
2 tablespoons honey
1/2 teaspoon salt
ground black pepper and ground ginger to taste.

Preparation:
Prepare the marinade by mixing all the ingredients thoroughly. Place the chicken wings in a deep bowl, pour in the marinade and mix well so that all the wings are evenly covered with the mixture. Leave to marinate for a couple of hours, then bake in the oven at 200 degrees for about 40 minutes until golden brown.

Crispy Orange Glazed Chicken

Ingredients:
1 chicken weighing 1 kg,
1 large orange
3 tablespoons of sugar
1 tablespoon of Provencal herbs
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Rub the chicken with salt, black pepper and Provencal herbs. Remove the zest from the orange with a fine grater, cut the pulp in half. Cut one part of the orange into slices, squeeze the juice from the other to make about 100 ml of juice. Preheat oven to 200 degrees. Grease the bottom of a baking dish and lay out the orange slices. Place the chicken on top and drizzle lightly with oil. Bake the chicken for about 1 hour, until the juice from the poultry is clear.
While the chicken is baking, prepare the orange frosting. To do this, combine orange juice, orange zest and sugar in a small saucepan. Heat the mixture over medium heat and, stirring occasionally, simmer until the icing is thick. 10 minutes before the chicken is ready, pour the icing over it and put it back in the oven.

Baked chicken in lemon-garlic marinade

Ingredients:
1 chicken
1 lemon
5-6 cloves of garlic
6 tablespoons of vegetable oil
2 teaspoons of suneli hops or turmeric
salt and black pepper to taste.

Preparation:
Finely chop the lemon zest and squeeze the juice into a bowl. Mix juice and zest with garlic, salt and spices passed through a press. Add 5 tablespoons of vegetable oil and mix well. Grate the chicken outside and inside with the resulting marinade, put the bird under oppression and put the marinate in the refrigerator overnight. Before cooking, peel off the remaining marinade from the chicken, brush with 1 tablespoon of vegetable oil and bake in an oven preheated to 200 degrees for about 1 hour.

Chicken in the oven with a crispy crust is a win-win option for both your daily diet and the holiday menu. Knowing some of the nuances, the optimal temperature and certain ingredients will help you get a golden brown crust that stimulates your appetite. Be sure to save the chicken cooking options we have proposed in your recipe box, and there will always be a dish in your arsenal that will delight your household and guests. Bon Appetit!

Perhaps, it is rare to find a person who would be indifferent to chicken. It is tasty, healthy, nutritious and affordable. Chicken is universal: it is present in the diet of those losing weight, recovering from illness, and athletes.

You can cook poultry meat in completely different ways, so that everyone can find an option to their liking. Chicken can be boiled, baked with herbs, vegetables or even citrus fruits, or grilled. Crispy chicken is also very popular. For unknown reasons, it tastes even better.

There are a number of important rules you need to know to make a deliciously crispy chicken. Here are some cool tips and tricks to help you set up a truly memorable family meal.

Choose the right chicken

If you want to cook delicious chicken with an appetizing crispy crust, then buy a chilled carcass. It fits perfectly for these purposes. On average, a company of 5 people requires 1.5 kilograms of chicken.

Use an oven

Of course, chicken with a crust can be cooked in a pan, but we still recommend using the oven. This is the healthiest way to cook chicken, which turns out to be very tender and delicious. And if your oven has a grill function and a special grill, then it's even cooler. They are the ones that are needed for the perfect crust.

Cook in the right pot

However, you can also cook delicious chicken with a crust in a baking dish. Not everything is so simple here. Better to bake the chicken in a cast iron or ceramic mold. In a glass or metal mold, the crust is likely to burn.

Add additional ingredients

And that is not all. If you want the crispness to be really perfect, then add additional ingredients. It's about aromatic herbs or a cool marinade.

Secret ingredient

There is one very original secret ingredient that will help you make the perfect chicken dinner. It is not used at all for cooking meat dishes, but it is definitely worth a try. It is a baking powder.

Yes, it can be used not only for making sweet or not so baked goods. The baking powder is able to absorb excess moisture from the chicken skin. This will help it dry out faster. This will not affect the taste of chicken, because it contains soda and acid that neutralize each other.

Just add 1-2 teaspoons of baking powder to the marinade of your choice for your chicken and expect an insanely delicious result!

Steep Crispy Chicken Marinade Recipes

Marinades help a lot to get a really tasty and mouth-watering crispy crust. We offer several original and interesting options that are worth trying. The amount of ingredients is calculated for a chicken weighing 1.5 kilograms.

Mustard and honey dressing

Ingredients:

Liquid honey - 50 ml
Mustard - 3 tsp
Salt to taste
Vegetable oil - 3 tsp

Cooking method:

In a small bowl, combine the mustard, vegetable oil, salt and pepper.
Rub the chicken with the mixture. Leave to marinate for 3-4 hours.
Bake the chicken in the oven for 40 minutes at 230 degrees.
Remove the chicken and brush with honey on all sides.
Continue baking at 200 degrees until golden brown.

Lemon garlic marinade

Ingredients:

Lemon - 1 pc.
Garlic - 6 cloves
Olive oil - 7 tbsp l.
Hops-suneli - 2 tsp
Salt to taste
Ground black pepper - to taste

Cooking method:

Squeeze the lemon juice into a small bowl with the pulp. Finely chop the zest and send it to a bowl too.
Pass the garlic through a press. Add to lemon.
Add 6 tablespoons olive oil, suneli hops, salt and black pepper. Mix well.
Rub the chicken with the resulting marinade inside and out.
Place the bird under oppression and refrigerate for 12 hours.
Peel off any remaining marinade from the chicken before cooking and brush with 1 tablespoon of olive oil.
Bake in the oven according to your chosen recipe.

But also for its delicious crispy crust. However, not everyone gets it in a conventional oven. While it's actually quite simple, you just need to know a few tricks.

And today the site will tell you how to cook chicken with an appetizing crust without using any special wonders of modern technology.

Grilled chicken on the wire rack

In order for the chicken crust to crunch, the carcass does not need to be placed on a baking sheet - the less it comes into contact with the fat flowing from it, the better the result will be. Try to cook poultry according to our recipe and you will see that grilling in the oven is not the most important thing.

Ingredients:

• Chicken - 1 pc. (carcass for 1.7-2 kg),
• Vegetable oil - 2-3 tsp,
• Garlic - 4-6 cloves,
• Salt, black pepper - to taste.

Ingredients:

• Chicken - 1 pc. (carcass no more than 1.5 kg),
• Garlic - 5 cloves
• Mayonnaise - 2-3 tbsp. spoons,
• Salt, coarse black pepper - to taste,
• A mixture of dry herbs (oregano, marjoram, thyme, dill) - 3 tsp,
• Red wine (any, except "Isabella") - 100 ml,
• Glass beer bottle with a capacity of 0.5 liters - 1 pc.

Preparation:

Mix the garlic passed through a press, 2 teaspoons of dry herbs and mayonnaise, rub the chicken thoroughly with this mixture. Put it in a tight bag, tie it up and put it in the refrigerator for 3-4 hours. You can use a pickling bowl.

Pour 1 teaspoon of dry herbs into a beer bottle that has been thoroughly washed from labels and pour wine, shake to mix everything, and add warm water so that the liquid takes up 3/4 of the volume. Remove the chicken from the bag, wrap the carcass in foil so that the bottom hole on the bird remains uncovered, and place it on the bottle.

Place a baking sheet with a small amount of water poured into it at the very bottom of the oven, put a bottle of chicken on it, and only then turn on the oven at 220 degrees.

Cook the bird for an hour, then remove, quickly but carefully remove the foil and put the carcass back, reducing the temperature to 200 degrees. Bake until dark golden brown.

Advice from the site: instead of wine and water, you can use dark beer or just plain warm water in the same proportion to fill the bottle. However, you still need to put spices in the liquid.

In addition, the chicken can be baked without foil, in this case, tie its legs and wings with culinary twine or white cotton threads and remove the marinade from it with a napkin before putting it in the oven, otherwise it will burn. And it is better to increase the marinating time to 6-8 hours.

If you are not using foil, then cook the chicken for 20 minutes at 220 degrees, then reduce the heat to 200 and bake for another 45-50 minutes.

Grilled chicken on a spit

Oven crispy chicken

If your oven does have a grill and a spit, then this makes it much easier to prepare the chicken with a delicious crispy crust. However, there are some little secrets here too.

Ingredients:

• Chicken - 1 pc. (carcass for 1.5-1.7 kg),
• Water - 4 tbsp. spoons,
• Sugar - 2 tbsp. spoons,
• Salt, black pepper (or chicken seasoning) to taste.

Preparation:

Wash the chicken, pat dry with a paper towel and rub in salt and pepper or seasoning. Wrap it in foil and put it in the refrigerator for a few hours, or better at night - the more the carcass is marinated, the tastier it will turn out.

Then take out the bird, remove the foil. Dissolve sugar in warm water and rub the chicken thoroughly with this syrup. String it on a skewer, fasten it, tie its legs and wings with culinary twine (or ordinary white cotton thread). This is to ensure that these parts are not burnt.

Place the spit in the oven, place a baking sheet with the water poured into it to collect the fat under it. Turn on the "grill" and "spit" modes, bake the chicken for 1 hour 10 minutes, then pierce it with a knife - if light juice is released, then it is ready. If the crust is not completely golden and crispy (this happens when cooking defrosted chicken), increase the cooking time.

Advice from the site: Serve the grilled chicken right away and do not cover it with anything, otherwise the crust will soften and your efforts will be wasted.

Varieties of marinades and coatings for grilled chicken

We have shown you the technical methods of cooking grilled chicken - this is a grill, a bottle and a skewer. Now let's talk about marinade options that also help you get a delicious crispy crust. The amount of food and the baking time in these recipes is for a chicken weighing about 1.5 kg.

Mustard-honey coating

Oven crispy chicken

Ingredients:

• Liquid honey - 50 ml,
• Mustard "Russian" - 3 teaspoons with a slide,
• Salt, black pepper - to taste,
• Vegetable oil - 3 tsp.

Preparation:

Wash the chicken, mix the mustard, vegetable oil, salt and pepper in a bowl. Rub the carcass with this mixture and leave it for 3-4 hours in a container with a lid. You can marinate for longer, in this case, immediately put it in the refrigerator.

Cook the chicken in the oven (on a wire rack, on a bottle or on a spit) for 40 minutes (at a temperature first of 230 and then 200 degrees), then take it out and coat the carcass with liquid honey on all sides. Bake until golden brown.

Oil coating with herbs

Oven crispy chicken

Ingredients:

• Olive oil - 2 tbsp. spoons,
• Dried parsley - 0.5 tsp,
• Dried marjoram - 0.5 tsp,
• Dried thyme - 0.5 tsp,
• Ground red sweet pepper - 1 tsp,
• Nutmeg on the tip of a knife
• Salt to taste.

Preparation:

Rub the chicken with salt and brush with olive oil, then rub ground red pepper and nutmeg into the carcass, sprinkle it with parsley, thyme and marjoram, pat so that they stick.

Let stand for 5-10 minutes so that the dry herbs are soaked in oil, and bake the bird in any of the ways listed above, but best of all - on a bottle under foil (40 minutes in foil, then until a crust forms). Cooking time on a spit and on a wire rack - 50-55 minutes. The temperature depends on the cooking method and is indicated in the basic recipes.

All chicken dishes have been very popular for a long time, because chicken meat is an affordable and very inexpensive product that is quickly prepared. Of course, every housewife wants to cook in her own way an appetizing and beautiful dish and at the same time always get a crispy crust on the chicken, which serves as an excellent decoration. So, to get such a result, you need: vegetable oil, chicken, spices, lemon, ready-made seasonings, a microwave oven, an air grill, an oven.

Microwave and crust on chicken

You can get a delicious crust by baking chicken in the microwave. To do this, choose a small chicken, about 1.3 kilograms. Thanks to this weight, our chicken will be able to bake well. Marinate the poultry in the required marinade and leave for a while, then put the chicken on the grill grate. Place a plate under this grid, into which fat will get into during cooking. Your main task is to ensure that the foil does not fall off during the cooking process. The power level must be set to 100%. It is with this mode that the chicken will only be cooked using microwaves. The required cooking time is 10 minutes. Then we remove the foil, and pour water into the plate. Switch the microwave oven to grill + microwave and cook for 12 minutes. Now we turn our chicken over and cook for the same amount of time on the other side. As a result, you can get a crispy crust.

Cooking chicken in the airfryer

In the case of airfryer chicken, you can choose larger poultry. Having previously marinated the chicken, fry it on a tray or wire rack. The mode may depend on the type of airfryer. We set the temperature to 160 degrees. The cooking time should be 45 minutes. If you are grilling chicken on a wire rack, do not turn it over constantly. Well, if you decide to use the tray during the cooking process, initially you need to fry the lower part for 15 minutes and only then turn the chicken over. Do not forget to monitor the degree of readiness.

If you are cooking chicken on a special spit, turn on the grill for 10 minutes before the empty cooking process, and then ventilate it. Now we put the chicken on the grill, but before that we wrap the wings and the lower part of the legs with foil. We firmly fix the chicken in such a way that the carcass does not have the ability to spin independently on a spit under the weight of its weight. In a bad case, it can burn on one side. Grease the surface of the chicken with olive oil and place the spit in a special nest. We turn on the grill, setting the temperature to 200 degrees. Cook the poultry for 30 minutes. You will definitely get the crust you want.

Cooking chicken in the oven

You can bake chicken in the oven of any size. In the baking process, you can use a tray, wire rack, or even an ordinary jar on which you want to "plant" the bird. Before cooking, marinate the chicken and place it in a preheated oven. The baking temperature should be 180 degrees. The total cooking time should depend on the size of the chicken itself. When cooking chicken, do not forget to turn it over several times so that it bakes as best as possible. So we got a crispy crust.