Baked Chicken Alföld

Chicken cooked in a boiling glass pot, salted, seasoned with marjoram, tied and rubbed with cooked poultry fat.

Ingredients:

2 pcs smaller chickens (1 piece so 800 g) 60 g of cooked poultry fat mayo water salt glass baking dish

Procedure:

1. Sprinkle a little hand-ground marjoram on the inside of the chickens, cleaned and salted on the top and inside
2. In order to keep the shape of the chickens while roasting, tie the ends of the chicken legs together with thread
3. Brush the chickens with lard and put them in a cooking glass container, pour a little water over the meat at the beginning of the roasting process, basting them occasionally with the juices as they roast
4. Bake in a preheated oven at 190-200 °C until red, remove the roasted chicken from the oven and let it rest for a few minutes before carving.

Recommendation:

Serve preferably with mashed potatoes or pea rice and fruit compote.