Detailed step-by-step recipe with photos: Step 1
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Prepare the necessary ingredients for the bottle chicken recipe in the oven for the New Year.
Choosing chicken for baking is an important step, because the quality of the meat determines how tasty and juicy your dish will be. For this recipe, it is better to choose a chicken weighing about 1.5-2 kg. This is the perfect size for a bottle casserole so the chicken won't be too small or too big and it will have time to cook evenly.
Choose only fresh chicken that does not have an unpleasant odor. If it is refrigerated, check the expiration date on the packaging. Frozen chicken will also work, but make sure it's properly thawed to prevent the meat from becoming dry when baking. For this recipe, I recommend choosing skin-on chicken. The skin helps keep the juices inside, creating a crispy crust when baked. At the same time, it protects the meat from drying out.
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Step 2
Rinse the chicken well under cold water. Gently run paper towels over the entire surface of the bird, including the inside.
This will help remove excess moisture that can prevent the marinade from penetrating the meat and making it more flavorful. It is especially important to dry the skin because it will be responsible for the crispiness of the skin during baking. If the skin remains wet, it may not become as crispy as you would like, but instead may become soft and even sticky.
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Step 3
Prepare the marinade. It determines how aromatic and tasty the chicken will be.
In a deep bowl, add paprika, orange zest, salt, dried garlic, ground black pepper, vegetable oil and rice vinegar. Mix everything thoroughly until smooth.
If the marinade looks too thick, you can add a little more oil or vinegar to make it more fluid. If the marinade turns out to be too thin, you can slightly increase the amount of spices to achieve the desired consistency. The marinade should be thick enough to coat the chicken well. For a richer taste and aroma, if you have time, leave the marinade for 10-15 minutes. This will give the spices a chance to develop and the flavors to blend better.
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Step 4
Take the chicken and, using a spoon, your hands or a brush, generously apply the marinade to the surface of the bird. Leave a little marinade for later.
Start from the outside, thoroughly coating the skin with the marinade. Pay special attention to the wings, thighs, and neck—these areas often require extra attention to ensure the chicken cooks evenly and gets the full flavor. Don't forget the inside of the chicken. Add the marinade to the cavity, carefully spreading it inside.
If possible, leave the chicken to marinate in the refrigerator for at least 60 minutes, preferably 2-5 hours. This will give the marinade time to fully absorb into the meat and skin, and the spices will open up to their full potential. For a more intense flavor, you can even let the chicken marinate overnight, wrapped in plastic wrap or foil.
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Step 5
In order for the chicken to bake perfectly, it is important to choose the right bottle, which will not only fit in your oven, but will also provide the necessary heat distribution. A 500ml glass mineral water bottle is a great choice as it is durable enough and not too tall to interfere with air circulation in the oven.
Pour cold water into the bottle, about a little more than half the volume. This will create the necessary steam environment for the casserole, which will keep the chicken juicy. Add spices to the bottle for an aromatic, rich taste: bay leaf, black and allspice peppers, coriander seeds.
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Step 6
Take a deep baking dish suitable in size for the chicken. It should be large enough so that the chicken can comfortably sit around the bottle and not interfere with air circulation while baking.
Carefully place a bottle of spices in the center of the mold. It should stand straight. The bottle will serve as a base for the chicken, holding it upright. Pour in cold water.
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Step 7
Carefully take the marinated chicken and carefully place it on the bottle so that the bottle fits into the cavity of the chicken. Make sure the bottle is upright and firmly in the center of the mold. The chicken should be positioned so that its legs lightly touch the surface of the pan and its body is raised and level.
This will ensure even heating and air circulation around the chicken so it will bake evenly. Once the chicken is installed, check its stability. It should not tilt or wobble. If the chicken does not sit firmly, you can slightly adjust it so that it stands securely. It is important that the bottle remains upright and the chicken is stable on it.
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Step 8
Use a piece of aluminum foil large enough to completely cover the chicken. This is necessary so that during the baking process the chicken does not dry out, but remains juicy.
Carefully wrap the bird in foil, completely covering it on top, as well as on all sides, leaving the bottom freer. Place the bird in a cold oven. This is important because sudden changes in temperature can affect the final result and the chicken may not cook evenly.
Set the oven temperature to 180°C (if your oven is convection, you can lower the temperature by 10-20 degrees). This is the optimal temperature for baking chicken so that it does not burn, but is cooked inside. Bake the chicken for 60-90 minutes. Baking time depends on the size of the chicken and the features of your oven.
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Step 9
Using oven mitts or kitchen towels, remove the pan with the chicken from the oven. Place the roasting pan on a stable surface. Unwrap the foil that covered the chicken.
This must be done carefully, as there may be hot vapors inside that can burn.
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Step 10
Use the remaining marinade left over from marinating the chicken. Using a brush, brush the bird with the marinade on all sides. This will not only add additional flavor, but will also help the chicken become even more appetizing and flavorful.
It is important that the marinade is evenly distributed over the skin, as it will create that golden, slightly caramelized layer that makes the chicken especially tasty.
Place it back in the oven without foil. Bake for another 30-40 minutes until golden brown and crispy. The oven temperature should remain at 180°C. It is important to keep an eye on the chicken at this point so that the crust does not burn. If you notice that the top is browning too quickly, you can reduce the temperature by 10-15 degrees or cover the chicken with foil so that it continues to bake without overheating the top.
After 30-40 minutes, the chicken should be golden, with a crispy crust, and the meat inside will remain soft and juicy thanks to the marinade and the steam environment that was maintained during the baking process.
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Step 11
Chicken on a bottle in the oven for the New Year is ready.
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Step 12
The chicken can be prepared in advance and stored in the freezer until needed. This is a great way to save time and enjoy a delicious dish at any time.
After baking, cool the chicken completely at room temperature. This is necessary so that the meat does not “melt” from hot steam and does not lose its texture when frozen. When the chicken has cooled completely, carefully wrap it in foil.
Try to do this so that the foil wraps tightly around the chicken, but is not too tight — it should protect the chicken from air, which will prevent frostbite and loss of taste. Place it in a container with a lid that closes tightly. This will provide additional protection from moisture and odors from other foods in the freezer.
The container should be large enough for the chicken to fit in without problems, but at the same time not have too much free space where ice can form. Place the container with the chicken in the freezer.
Try to store chicken in the freezer for no more than 1-2 months for best flavor and texture. It is important that the temperature in the freezer is stable and does not exceed -18°C to avoid partial thawing and freezing.
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Step 13
Bon appetit!
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