Almost everyone knows chef Zdeňko Pohlreich today, mainly thanks to his TV show Ano, sefő! Thanks to his advice, we can try to improve our own culinary art, even when preparing seemingly indestructible dishes such as roast chicken.
Looking at the work of real experts, we are convinced every day that even almost perfect things can be done even better. It would be a real shame not to use their experience. How does Zdeněk Pohlreich bake ordinary chicken? Very much like all of us. Only the result is probably a bit better, thanks to two steps that we don’t even think about.
Baked chicken can have dozens of different variations – Téhotnej čách also offers one on YouTube:
Source: Youtube
Carefully, but thoughtfully
When we want to prepare something good for the family, we really care about it. And what more can we do to begin with than to take care of perfect food preparation hygiene? And so we often wash what we shouldn’t – for example, that chicken. As the famous chef Pohlreich states, the chicken will be much more tender and juicy after baking if we forgive this excessive caution. Any bacteria will be destroyed in the oven anyway, and the unnecessary water that sticks to the skin of the chicken will only cause mischief in the oven.
Salt and butter are a matter of course
So now we already know that the drier the surface of the chicken before putting it in the oven, the better the result will be. No one doubts that the chicken needs to be salted really well. So most of us don’t only salt the meat from the outside, but also from the inside.
In addition, surely everyone who prepares food for their own family, for example, has heard the lesson that fat is the carrier of taste. This means that we will not skimp on the already mentioned salt, but also on the butter that we add to the chicken in the baking pan.
Turn the chicken and you will achieve perfection
The chicken is baking, it is starting to smell, and now the time is slowly coming for Zdeněk Pohlreich’s next piece of advice. While most of us simply put the chicken in the oven, occasionally cover it with baking powder and wait until it’s done, a famous chef turns it halfway through cooking. It does this for the simple but understandable reason of burning the skin from all sides.
Pour over only until turning
First, he puts the chicken in the roasting pan “on its belly” and after about half an hour turns it over so that the skin on the breasts also gets crispy. In the second half of the cooking, according to his experience, there is no need to pour over the meat, it cooks itself to perfection without our intervention.
There is another possibility
Experienced housewives sometimes prevent the need for turning by simply dividing the chicken in half in the breastbone area and spreading it on a larger roasting pan or on a higher tray so that the skin is browned in all places at once. This is also one of the possible solutions to the problem, however, we will lose that wonderful sight when we take the chicken out of the oven in all its glory. Will you try Zdenek Pohlreich’s simple but effective advice next time?
Sources: www.toprecepty.cz, fresh.iprima.cz
