- 1 chicken (2-2.5 kg)
- 2 tbsp salt
- 0.5 tsp black ground pepper
- 4 tbsp sour cream / cream
- 2 tbsp mustard
- 1.5 tbsp ketchup
- marjoram – to taste
- dry / squeezed garlic – to taste
Take out chicken from a refrigerator. Mix salt and black ground pepper. Rub the meat with the prepared mass thoroughly. Then place it in the fridge for 30-60 minutes.
Combine sour cream, mustard, ketchup, marjoram, and garlic. Mix everything properly. Grease the chicken with the sauce from the outside and inside. Place the meat in the fridge – for 2-3 hours.
Warm up the oven beforehand. Place the chicken on the grille or stick it on the spit for roasting. Put the baking tray below and pour out water there. The fat from the chicken will trickle down there and water will evaporate and create the “hothouse effect” for our chicken. Turn over the chicken from time to time and pour it with the left sauce in order to prevent the burning of the meat.
Enjoy your meal!
Tip! The simplest piece of advice for clearing-up whether the chicken is cooked or not – is to pierce it with a fork. If you see the transparent liquid – the meat is already cooked.