Homemade Chicken Roast

Homemade Roast Chicken Ingredients

  1. Chicken (broiler, fresh) 1 carcass (total weight 1 kilogram 500 grams)
  2. Potato 1.5 kilograms
  3. Onion 1 piece
  4. Carrot 1 piece
  5. Garlic 3 cloves
  6. Vegetable oil 80 milliliters
  7. Parsley or dill 1 bunch (small)
  8. Black peppercorns 1 teaspoon
  9. Laurel leaf 3-4 pieces
  10. Salt to taste
  11. Purified water 500 milliliters
  • Main Ingredients: Potato, Onion, Carrot, Garlic, Chicken, Greens
  • Portion10-12
  • World Cuisine


Kitchen knife - 2 pieces, cutting board - 2-3 pieces, deep bowl, paper kitchen towels, stove, kitchen hatchet, kettle, measuring cup, frying pan, wooden or silicone kitchen spatula, cast iron cauldron with a lid (4 liter capacity), oven , kitchen potholders, portion plate.

Home-style roast cooking with chicken:

Step 1: prepare the chicken.

So, we start with a broiler chicken, if you bought it in a store, it means it has already been peeled, but if it’s on the market, then in the carcass, in any case, there are small feathers that can be removed with tweezers or a sharp kitchen knife.

Then we get rid of all the insides, that is, the kidneys, liver, ventricle, and lungs, naturally, if any. Now we wash the chicken, dip it with paper kitchen towels and burn it over an open fire to get rid of thin hairs on the skin. After that, we rinse it again, dry it, send it to the board and, helping ourselves with a kitchen hatchet, cut it into 11-12 parts: drumsticks, thighs, wings, a breast cut into 4 portions and, of course, a back with a neck, which we immediately transfer to a bag and send to the refrigerator, a wonderful broth will come out of them, but later. We shift the necessary pieces of the bird into a small bowl and move on.

Step 2: prepare the vegetables.

Using a clean kitchen knife, peel all the vegetables indicated in the recipe, rinse them under trickles of cold running water, dry them with paper towels, put them on a cutting board in turns and chop them into large pieces, for example, potatoes - with slices, cubes, sticks of arbitrary shape from 3.5 to 4.5 centimeters.

Onions - with straws, half rings, quarters, or again cubes with a width of 5 millimeters to 1 centimeter.

Carrots - rings, half rings with a thickness of 5-6 millimeters.

Chop garlic and parsley or dill finely chop. Then put the rest of the necessary ingredients on the countertop and continue the preparation.

Step 3: fry the chicken.

Turn on the oven to preheat in 180 degrees celsius and bring in a teapot to a boil 500 milliliters of purified water. After that, put the pan on medium heat and pour half of the vegetable oil into it, that is, about 40 milliliters. After a few minutes, dip the chicken slices in a well-heated fat and fry them until golden brown and brown. At this stage, it is not necessary to bring the meat to full readiness, as soon as it is browned, distribute it with an even layer at the bottom of a large cast-iron cauldron.

Step 4: fry the potatoes.

We do not remove the pan from the stove, add the remaining vegetable oil to it and wait for it to heat up. Then we lower the potatoes that managed to dry the potatoes even further and fry them until golden brown. It also does not need to be kept on fire for a long time, a tender crust is sufficient, which will not allow the vegetable to fall apart during the stew. Therefore, as soon as the slices become delicately ruddy, remove them from the stove and proceed to the next step.

Step 5: bring home-cooked roast with chicken to full readiness.

Sprinkle the fried chicken to taste with salt, season with peas of black pepper and a leaf of laurel. On top of the spices lay a layer of carrots, onions and then potatoes. Again, crush everything to taste with salt, pour boiling water from the kettle, cover the cauldron with a lid and put a half-prepared dish on the middle rack of the oven, heated to the right temperature.

We bake the roast for 60 minutes, after which we remove the lid from the dish using kitchen tack, season all its components with garlic, chopped herbs, gently mix with a wooden or silicone kitchen spatula and, without covering, send back to the oven to 30 minutes. Then everything is simple, turn off the oven, but do not get the stewed miracle, leave it in it for another 30-40 minutes infuse, and after that you can start tasting.

Step 6: serve home-style roast with chicken.

Home-style roast with chicken is served hot as a full-fledged second course for breakfast, lunch or dinner. As you can see, it is prepared very simply, but for a rather long time, but it turns out to be very tasty and resembles exactly what is done in villages, as well as villages in stoves. Serve this miracle in portions on plates, if desired, previously decorating with fresh finely chopped greens dill, parsley, cilantro, basil or green onions, but sour cream, salad, pickles or pickles can refresh such an impressive dish. It is also worth putting bread slices on the table, because the roast turns out to be rather fat. Cook with love and enjoy!
Enjoy your meal!

Recipe Tips:

- if you have time, you can cook the broth from the back and neck and use it for pouring instead of purified water;

- Very often, a little fried edible mushrooms, freshly sliced ​​tomatoes, and sweet salad pepper are added to such a roast. These ingredients should be put in front of potatoes;

- the spices indicated in the recipe are considered classic, but not essential, therefore their composition can be supplemented with any spices, as well as dried herbs, suitable for dishes of vegetables, poultry, meat, for example, a broth cube diluted in water, suneli hops, oregano, turmeric, marjoram and others;

- this dish can be cooked in a cauldron, ducklings, deep frying pan with a removable handle or portioned clay pots, which before this should be rinsed with boiling water.