Half cock

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash chickens thoroughly inside and out under cold running water, drain well and pat dry with kitchen paper.

2. 2

   Chickens are best placed on a plastic board, which can be easily cleaned after use.

3. 3

   Place the chicken on its back and use a pair of poultry shears (see tip) to cut it open from the bottom to the neck, parallel to the sternum.

4. 4

   Turn the chicken over. Cut in half along the spine.

5. 5

   Place the chicken halves in a large freezer bag. Mix oil and paprika powder in a glass. Leave about 2 tablespoons of seasoning oil in the glass, divide the rest between the two freezer bags. Close the bag and massage the seasoning oil into the chickens with your hands.

6. 6

   Place in the refrigerator for about 1 hour.

7. 7

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Place the chicken halves on the baking tray with the cut edge facing down and sprinkle with sea salt. Add 2-3 tablespoons of water.

8. 8

   Bake in the oven for about 1 hour. As soon as the leg meat starts to come off the bone, the chicken is done.

9. 9

   After approx. 30 minutes frying time, brush the chicken with the remaining oil mix and fry for another approx. 30 minutes in the oven until crispy.