Roast chicken merchant style
Composition / ingredients
8
Servings:
Step-by-step cooking
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Cut the onion into small cubes and put it on the bottom of a clay pot.
Put the chickens on the onion. Do not salt. Cover the pot with a lid and put it in the oven. Cook the chickens for 15 minutes at a temperature of 220 degrees. Then reduce the temperature to 160 degrees and keep the pot in the oven for another 30 minutes.
For the sauce, fry the flour in a dry frying pan until it starts to smell like nuts. Put sour cream in the flour, mix.
Add mustard to the sauce, mix everything together.
Season the sauce with ginger, marjoram, season with chopped garlic, salt, pepper and pour the sauce into a pot.
Reduce the oven temperature to 120 degrees and cook for another 15 minutes.
When serving, pour the sauce over the chickens.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Bay leaf - 313 kcal/100g
- Marjoram - 271 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
