Recipe for my grandmother's baked chicken, with aromatic herbs between the meat and the skin

When my grandmother turned on the oven and prepared her roast chicken, we were all happy because we knew that a very different experience was waiting for us. ast chicken or roast chicken that we bought from the grills. Those that were almost always dry, especially in the area of ​​the breasts. Maybe it was for love, but I assure you that this recipe for my grandmother's baked chicken with aromatic herbs between the meat and the skin is still remembered as one of the best ways to enjoy a classic and unforgettable dish.

Obviously, there are a thousand and one ways to make a roast chicken in the oven, and each of you will have your grandmother's chicken in your mind as an insuperable delicacy. However, I ask you to give me a vote of confidence and try to prepare this baked chicken as I indicate in this recipe. It will surely surprise you in a very pleasant way and you will probably incorporate it into your usual recipe book.


For 4 people
  • Free range chicken 1
  • Reineta variety apples 1
  • Lemon 1
  • Potatoes 2
  • Chicken soup 250 ml
  • Cognac 100 ml
  • Fresh thyme
  • Lard
  • Provencal herbs

How to Make My Grandmother's Baked Chicken

Difficulty: easy
  • Total time 1 h 45 m
  • Elaboration 15 m
  • Cooking 1 h 30 m

When my grandmother made baked chicken I always used a clay pot that I still have, and of course I have used to prepare this recipe in her honor and memory. The first thing my grandmother did was put her hand between the skin and the meat of the chicken, separating well from each other and then introduce fresh thyme branches or other aromatic branches, directly on the meat, a simple task that provides great flavor and aroma to the result.

Next, he peeled the red apple and cut it into pieces, inserting it into the chicken. Then I put a pill of concentrated broth and half a lemon, which I used as a stop so that the filling did not come out. Afterwards, he would rub the chicken skin with a little lard - essential for his roasts - and sprinkle with a handful of aromatic herbs.

To complete his recipe, he peeled the potatoes and cut them into irregular pieces and put them in his clay dish as a bed, initially placing the chicken with the breast down. I added the broth and the cognac and baked it at 200º for approximately three quarters of an hour.

Then she turned the chicken over, leaving the breast on top and baking for another forty-five minutes. Before, I would water with the sauce, sprinkle again with the aromatic ones and let the chicken roast until the skin was crisp and the thyme sprigs were seen through the skin. The potatoes were delicious, -almost undone as they were cooked in the broth and roasted in the oven.

With what to accompany my grandmother's baked chicken

My grandmother's baked chicken is a very complete dish since it has the garnish of potatoes and apple and a sauce that thanks that there is plenty of bread to dip. She always served it with an extra garnish of lettuce, tomato and onion salad after some anchovies in vinegar as an appetizer, another tradition of her cooking that she always put when my sisters and I went to eat with her on weekends. Enjoy it.

Tags:  Meats And Birds Vegetables And Legumes Fish 

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