Place the cleaned and plucked chicken on its back. Slide larger pieces of hard butter between the meat and the skin. Fill only the breasts and thighs with the butter ...
Serves 4 people
|
High-quality chilled chicken |
1, approximately 1.5 kg |
|
Butter dairy style |
4.5 oz. |
|
Salt |
1 tablespoon |
|
Water |
½ quart |
Procedure
Place the cleaned and plucked chicken on its back. Slide larger pieces of hard butter between the meat and the skin. Fill only the breasts and thighs with the butter. Tie the ends of the chicken thighs with kitchen twine. Generously salt the chicken, place it on its back on a rack and put it into an oven preheated to 356°F.
Bake for approximately 1 hour. The baking time depends on the size of the chicken. Place a baking tray filled with water under the rack; the butter and chicken juices will drip into it.
Cooking techniques
- Chicken cooked on a rack will be crispy all around.
- Do not baste the chicken while baking it, opening the oven will ventilate the natural moisture of the chicken.
- Frequent basting will cool the oven; the chicken is then not baked but stewed.
- Do not be afraid to salt the chicken liberally.
- Our grandmothers also used to bake chicken in this way.