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Chicken on a bottle, Prescriptions, Any category, Any kitchen, Any menu, Hot snacks, Main dishes, European cuisine, Low-calorie food, New Year's Eve chicken dishes

Ingredients portion 4

Garlic 3 cloves

Chicken 1 piece

Salt ½ teaspoon

Ground black pepper 0.2 teaspoons

Laurel leaf 2 pieces

Black pepper 4 pieces

Lemon ½ piece

Olive oil 1 tablespoon

Cooking instructions 2 hours

1 Wash and dry the chicken (with a cloth or towel).

2 Rub the outside and inside of the chicken well with salt, ground pepper and olive oil.

3 Cut the garlic cloves into slices, slit the skin of the chicken and insert the garlic cloves under the skin.

4 Pour 1/3-½ of water into a glass bottle (you can take a beer bottle or any glass bottle of about 0.5 litre capacity, preferably with a bottom and neck wider than a normal bottle; you can take a simple 0.7 litre glass jar).

5 Put a bay leaf, peppercorns and lemon wedges in the water bottle.

Caramelised tuna in apricot glaze

6 Put a chicken on top of the bottle.

7 The chicken’s wings can be hidden so that they do not burn by making slits under the armpits.

8 Put the bottle of chicken in a pan or other metal container with water so that the fat can drain off into the water when baking (otherwise the fat will burn and stain the oven).

9 Put the chicken in the (!)cold oven on the lowest level or on a level so that the chicken is not touching the top of the oven.

10 Bake the chicken at 180 degrees for about 1.5 hours (depending on the weight of the chicken).

11 Check that the chicken is cooked by poking it. If the juice comes out clear, the chicken is ready. If the red liquid is opaque, continue cooking.

Recipe tip *Replace olive oil with sunflower oil or mayonnaise. *If the chicken is not yet cooked but is starting to brown on top, cover the top with foil. *If there is time, the chicken can be marinated for 1-2 hours in the spices used before cooking. *The chicken meat in this recipe is very soft and tender.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .