Fried chicken in its own juice
6 servings
75 minutes
Fried chicken in its own juice is the embodiment of simplicity and flavor, where the tenderness of the meat combines with the rich aroma of spices. This recipe originates from European cuisine, where the natural taste of ingredients is valued. Baking at high temperatures allows the chicken to retain its juiciness, while herbs and spices give it a refined aroma. The dish is easy to prepare, but the result exceeds expectations – a golden crust and tender meat soaked in its own juice. Serving it with a fragrant sauce made from vegetables and sherry makes it perfect for family dinners or festive gatherings. This dish delights with its harmony of flavors and versatility.
1
Place the oven rack in the upper or middle position and preheat the oven to 200°C. Using sharp kitchen scissors, remove the backbone from the chicken and cut it into five or six pieces. Set the backbone aside. Place the chicken on a cutting board. Flatten it by pressing down on the ribs. Rub the chicken with oil, and season with salt and pepper.
- Chicken: 2 kg
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Place the baking tray on the rack and line it with aluminum foil. Position the chicken so that the breast is in the center of the tray and the legs are closer to the edge. Bake for about 45 minutes, reducing the temperature to 180°C if the chicken starts to darken too quickly.
- Chicken: 2 kg
3
Meanwhile, in a small pot over high heat, heat the remaining tablespoon of oil. Add the chicken backbone and cook, stirring often, for about 3 minutes until browned. Then add the coarsely chopped onion, carrot, and celery. Sauté, stirring often, until golden, about 3 minutes. Add the bay leaf, vermouth or sherry, and 1 cup of water, mixing well. Reduce the heat and simmer for 20 minutes. Strain the liquid and pour it back into the pot. Cook over medium heat for 7 minutes until most of the liquid evaporates, leaving about 1/3 cup. Stir in the soy sauce, oil, lemon juice, and remove from heat. Season to taste with salt and pepper.
- Olive oil: 2 tablespoons
- Chicken: 2 kg
- Onion: 1 head
- Carrot: 1 piece
- Celeriac: 1 piece
- Bay leaf: 1 piece
- Sherry: 1 glass
- Soy sauce: 1 teaspoon
- Butter: 3 tablespoons
- Lemon juice: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
4
Take the chicken out of the oven, place it on a cutting board, and cover it with foil. Let it rest for 5 minutes. Serve with sauce. Enjoy your meal!
