Whole chicken in an aerogrill

Step-by-step cooking

1. Step 1:

   

   Cooking chicken should start with the preparation of the marinade. To do this, take vegetable oil and add dried herbs to it: oregano, rosemary and basil.

2. Step 2:

   

   Grind cumin (cumin) and three inflorescences of fragrant cloves in a mortar.

3. Step 3:

   

   Add cumin to the oil. Add paprika and hot ground pepper.

4. Step 4:

   

   The next step is to add dried garlic and a pinch of hops-suneli. Add salt to the marinade and mix until smooth.

5. Step 5:

   

   Wash the chicken (including inside). Remove the tail (tail) and excess fat. Rub the chicken thoroughly with marinade inside and out. To do this, you will need about three tablespoons. The rest of the marinade will be needed later when baking. Put the chicken in the refrigerator for at least two hours for marinating.

7. Step 6:

   

   After this time, remove the chicken from the refrigerator. And now a little secret how to keep the breast juicy when baking. It is necessary to put thinly sliced pieces of butter under the skin of the breast. Be careful not to damage the skin. Butter should not be too soft, so that it does not have time to melt in your hands.

8. Step 7:

   

   Transfer the chicken to the aerogrill on the back on the lowest grate.

9. Step 8:

   

   In conclusion, I advise you to make small incisions in the skin just above the shins on both sides.

10. Step 9:

    

    And secure the wings in the received pockets. So they will be protected from burning. Bake the chicken at a temperature of 150 degrees on an average blowout for an hour. Pour marinade over the chicken several times during cooking. Then turn the bird onto the breast and bake the back for 45 minutes at the same temperature. Periodically pour the remaining marinade over the back.