The shelves of our modern stores are literally bursting with abundance chicken meat, here are whole carcasses, and chickens, already butchered, and giblets; we can always get both large broilers and tiny gherkins. One misfortune, for no amount of money will it be possible to buy a real fragrant country chicken grown on free pasture in a modern store. And demand plays a significant role in the absence of this product on the shelves of our stores. Unfortunately, many young housewives consider domestic village chickens to be a product that requires too much time and effort to cook, and the result is considered too unpredictable. And absolutely in vain! Those who are older will never forget the taste and aroma of noodles or broth cooked by a grandmother from chicken slaughtered in the morning. Take my word for it, and better check, you will never be able to cook anything like this from an industrially grown chicken. And do not be afraid that the village chicken will turn out to be too tough, subject to certain rules and small culinary tricks a rural bird dish will turn out juicy, tender, and soft, and its taste and aroma will enchant you once and for all. Today we invite you to figure out with us and remember how to cook domestic chicken.
If you think homemade chicken is only good for broths and soups, think again. And a hundred and two hundred years ago, our grandmothers and great-grandmothers, as well as their great-grandmothers, did not know any broilers grown in almost complete immobility and fed with mixed feed. But in each yard their own hens ran. And they prepared from these domestic chickens a huge number of the most diverse different dishes. They were boiled, and stewed, and fried, and baked; they cooked both noodles and porridge with them; domestic chickens were excellently suited for preparing appetizers, and for first courses, and for second courses. And what pies and pies were made with meat and giblets of domestic chickens! Nothing has changed today. Almost any familiar dish can be prepared from homemade chicken, only such a dish will turn out to be many times more tasty, fragrant and rich than prepared from ordinary store-bought chicken. And this applies not only to Russian dishes, but also to many other dishes. national cuisines. It turns out much tastier, for example, chakhokhbili from homemade chicken, and how fragrant and rich lagman comes out of such a chicken! And try to cook Indian curry from such a chicken, you yourself will be surprised at how much more delicious this fragrant and fragrant dish can turn out to be! What can we say that, subject to some very simple rules, homemade chicken can be fried in the oven, baked in a pot with vegetables and spices, and cooked on a jar, adding extra softness and juiciness to it. Can you list everything? Just believe me, any dish made from homemade free-range country chicken turns out to be incredibly tasty and fragrant, you just need to apply quite a bit of desire and your own culinary imagination.
Today the site "Culinary Eden" has collected and recorded for you the most important tips and secrets, along with proven recipes, which will surely help even the most inexperienced housewives and easily tell you how to cook homemade chicken.
1. First of all, let's figure out where we can get a real village domestic chicken. Do not even look for such chickens in stores, they simply do not exist there. At collective farm and farmer markets, buy domestic chickens only from trusted sellers, because, unfortunately, now even chickens are falsified: they tint ordinary store chickens with turmeric and pass them off as domestic chickens, hoping for the inexperience of the buyer. It is best to buy domestic chickens directly from those who raise them. If you ask around, you will surely find someone who knows village grandmothers or good conscientious farmers who raise free-range chickens. Usually, you can drive up to such producers on your own, and they will personally slaughter and prepare the freshest chicken for you, and you will be able to see with your own eyes the conditions of keeping the chickens offered to you.
2. If you still decide to buy chicken in the market, choose your purchase very carefully. First of all, decide what kind of dish you need homemade chicken for. For broths and soups, a laying hen about a year old is best. Such a chicken should weigh no more than one and a half kilograms, the legs of such a domestic chicken should be long, the sternum is rather hard, the chicken itself should be lean, not too fat. If you are going to buy a chicken for cooking main courses, then choose a chicken weighing no more than a kilogram, with a breast bone that is still quite soft, with legs that are still bright, yellow, and not white. To the touch, the meat of such a chicken will be soft, and the bones will be thin and fragile. Often, modern breeds of free-range broilers are also called domestic chickens. Of course, such chickens have more meat, they are both fatter and softer than laying hens, and it is much easier to cook them. One problem - in taste and aroma, even such home-made broilers do not reach real village chickens, although they, of course, are tastier than store-bought broilers. Here the choice is yours. Try it and choose for yourself which homemade chickens you like best.
3. Having made your choice, inspect the chicken more carefully. Next, carefully inspect the carcass of your chosen chicken. A good domestic hen will have blue drumsticks and yellow thighs due to fat. The skin of a good chicken will be quite thin, slightly transparent, yellowish. Don't buy a chicken with too white or evenly colored yellowish skin - such a carcass was probably soaked in chlorine or tinted with turmeric to give it a more attractive presentation, but is it worth it to buy from a seller who tries to deceive you from the very beginning? Be sure to smell the chicken of your choice! A good rural domestic chicken has a rather thick but pleasant smell. If the chicken offered to you has the usual slightly sweetish, barely noticeable smell, you are being deceived, passing off an ordinary industrial bird as a domestic one. And, of course, make sure that the bird you are offering is fresh: look to see if it has weathered skin, smell it, if the chicken has begun to deteriorate, feel if the meat has lost its elasticity - everything is as usual when choosing a fresh bird.
4. When you bring your chosen homemade chicken home, start preparing it right away. Cut off the head and legs, wash the neck and head properly, and scald the legs, clean and cut off the claws. These chicken parts are perfect for making broth and giving it extra flavor and richness. Rinse the chicken carcass inside and out. Carefully inspect it, because even a very well-plucked and singed chicken could have small stumps from feathers lost in the deep layers of the skin - just pull them out with tweezers. If you are going to boil your chicken broth, the preparation is over. If you bought chicken for stewing or frying, soak it for a couple of hours in salted water, this will give the chicken meat extra juiciness and softness. After soaking, rinse your chicken thoroughly again and pat dry. Do not soak domestic chicken in milk or water with vinegar! This will deprive it of that charming, rich, thick aroma for which you spent so much effort finding and buying a real country bird.
5. Let's start our acquaintance with homemade chicken dishes with the preparation of the broth, the very fragrant, rich and very tasty chicken broth that your grandmother would be proud of. Place the gutted, peeled and washed whole chicken carcass in a deep saucepan, add the cleaned paws and head with neck. Pour cold water so that the water covers the chicken by 10 - 15 centimeters. Bring the water to a boil over high heat, remove the foam, reduce the heat to the smallest, cover the pan with a lid and leave to simmer almost without boiling for one hour. Meanwhile, peel one carrot and one onion. Stick a clove bud into the bulb. Tie a few stalks of parsley and celery with a thread. After an hour, add prepared onions, carrots, a bouquet of greens and a couple of bay leaves to your broth. Cover the pan with a lid and cook for another hour and a half. Do not add water while boiling the broth, this will deprive it of its strength and rich aroma! Salt the broth 20 to 30 minutes before it's done. When the broth is ready, remove vegetables, herbs and bay leaves from it, and leave the chicken to cool. From cooled down to room temperature Remove the chicken from the broth and strain the broth. Such a broth can be served separately, can be used as a base for soup, noodles or lagman. If you want to save the broth for the future, pour it into plastic containers and freeze, believe me, a supply of such a tasty and fragrant broth will always come in handy in your kitchen!
6. The chicken left after boiling the broth can be used in soup or salad, it can be served cold with horseradish, you can cook many different things from it. delicious snacks, or you can bake it whole with garlic and sour cream. Try it, it's very tasty! Mix one cup of good, thick sour cream with six minced garlic cloves, 1 teaspoon of your favorite chicken spice, and ½ teaspoon salt. Let it brew for 10 minutes. Lubricate the resulting sauce boiled homemade chicken inside and out and place in a greased baking dish. Place a few pieces of butter on top of the chicken. Bake in a preheated 180° oven for 20-30 minutes until golden brown. Serve with boiled potatoes and pickles.
7. It turns out very tasty homemade chicken baked in the oven with apples and lemons. Thoroughly rinse and soak a domestic chicken weighing about two kilograms in cool salted water for two hours. Remove chicken from brine, rinse and drain. Cut the chicken along the breast and open like a book, lightly beat with a mallet, rub with your favorite spices, crushed garlic and salt. If the chicken is not fat enough, then put a few pieces of butter under the skin. Three sour apple cut into large slices, removing the middle with seeds. Cut one small lemon into thick rings. Lubricate the baking dish with oil, put apples and lemons on the bottom, lay the chicken on top with its back up, add a couple of glasses of chicken broth or water. Bake in a preheated 180° oven for one and a half to two hours. Make sure that the chicken does not burn, periodically water it with the secreted juice and fat. Don't overdry your chicken! If the broth has completely boiled away, and there is still a decent amount of time left before the end of baking, feel free to add another half glass of broth or water.
8. Juicy and soft is homemade chicken cooked in the oven on a jar. Only unlike store-bought chicken, in the case of homemade chicken, you should not use beer or other liquids with a strong aroma, because the beauty of homemade chicken is in its own rich smell and taste, it is enough to get by with plain water or chicken broth. Soak for an hour in salt water, rinse and drain one domestic chicken weighing up to one and a half kilograms. Mix three tablespoons of sour cream with three tablespoons of softened butter, one minced garlic clove, salt, black and red pepper to taste. Rub the chicken with the resulting sauce. liter glass jar fill three-quarters full with warm water or stock. On top of the neck of the jar, carefully put the chicken on, like a glove, tail down. Put the jar of chicken on a baking sheet and place in an oven preheated to 180 °. Bake for one and a half hours. If the chicken starts to brown too quickly on the top or on the wings, cover it with foil.
9. It turns out very tasty roast from homemade chicken in pots. Rinse and chop one chicken weighing up to one and a half kilograms into small pieces. Cut two large carrots into cubes. Chop one large onion and two cloves of garlic. in large pieces chop 600 gr. potatoes. Cut two sweet peppers into small pieces. Heat a large cast-iron or heavy-bottomed skillet over high heat. Place chicken pieces in small portions in a dry frying pan and fry until golden brown on both sides. Transfer the cooked chicken to a separate dish. When the whole chicken is fried, put the garlic and onion in the remaining fat in the pan and fry until translucent, then add the carrots and fry over medium heat until golden brown. Transfer the vegetables to a separate plate. Add a couple of tablespoons of vegetable oil to the pan, heat it up and add the potatoes. Fry over high heat, stirring frequently, until golden brown. When the potatoes are fried, add the fried vegetables, chicken, Bell pepper, ¼ teaspoon of red pepper flakes, a pinch of ground black pepper, salt to taste. Stir and simmer everything together for 10 minutes. Then add 1 tbsp. a spoonful of tomato paste and simmer, stirring, for a couple more minutes. Remove from fire. Place one bay leaf in portioned ceramic pots, arrange the chicken with vegetables and add three-quarters of the chicken broth. Put the pots on a baking sheet, cover with lids and send to the oven preheated to 180 ° for one hour. When the time is up, remove the casseroles from the oven, remove the lids, sprinkle the roast with your favorite grated cheese, and return to the oven for another 20 minutes.
10. It is very easy to cook very tasty homemade chicken in a jar. Chop the chicken into small pieces, cut a couple of cloves of garlic into petals, chop one small onion. Mix everything, add a couple of bay leaves, salt and black pepper to taste. Stir again and fill with the resulting mixture. liter jar. Cover the jar tightly with a sheet of foil, place on a baking sheet and place in a cold oven. Do not add any water or broth to the chicken - it will be stewed in own juice! Turn on the oven and bring the temperature up to 160°. Stew the chicken in a jar in its own juices for two hours, turn off the oven and leave the chicken for another 30 minutes in the cooling oven. Serve with boiled potatoes or rice.
And on the pages of "Culinary Eden" you can always find even more interesting ideas and proven recipes that will tell you how to cook homemade chicken.
Often appear on our table because they are very tasty, inexpensive and healthy. Therefore, we want to tell you how tasty and unusual to cook chicken.
Chicken fillet in openwork
This dish is prepared very quickly and can even decorate a festive table. Read how delicious and unusual to cook chicken with potatoes.
- 100 grams hard cheese grate on a fine grater and mix with one bunch of chopped herbs (parsley).
- Process two large chicken breasts, free them from the skin, cut into thin strips and fry in a dry frying pan for a couple of minutes. Don't forget to salt and pepper first.
- Peel six medium potatoes and grate them on a coarse grater. Squeeze out excess juice, add one egg, two tablespoons of flour and salt to taste. Mix thoroughly.
- Heat a frying pan on the stove, pour enough vegetable oil to cover the bottom, and then lay the prepared potatoes in an even layer. To make a beautiful "pancake", press and level it with a spatula.
- After a couple of minutes, when the potatoes are browned on one side, turn it over. After that, put on one side and sprinkle it with grated cheese.
- When a few more minutes pass and the cheese begins to melt, cover the filling with the other half of the pancake.
Fry the "openwork" chicken again on both sides, and then immediately serve it to the table with a salad of fresh vegetables.
How to cook chicken tasty and unusual (with photo)
In this recipe, you will be surprised not only by the original approach, but also by the simplicity of its implementation. Prepare this dish for your guests and surprise them with this delicious dish. How to cook chicken tasty and unusual? Read the recipe below.
- Heat a frying pan without oil on the fire, pour one tablespoon of sugar and one tablespoon of salt into it. Cook this kind of caramel until brown, remembering to stir it constantly.
- Pour a glass of water into the pan and cook until the sugar and salt are completely dissolved in it.
- Grate ten with garlic and pour over each piece with the resulting mass.
Put the chicken on a baking sheet and bake it there for half an hour.
How delicious and unusual to cook a whole chicken
Crispy chicken with a beautiful crust and spicy taste will impress your guests. I would like to note that it is prepared along with a side dish in a very short time. How to cook chicken tasty and unusually whole:
- Take a whole chicken (about 1200 grams), wash it, cut off the tail and dry it with a towel.
- After that, put it on the breast and press with your hands until a characteristic crunch. This is necessary so that the chicken is completely placed on the baking sheet and does not burn.
- Rub the chicken inside and out with salt and pepper. With a silicone spatula, lift the skin over the breast and thighs.
- Mix 50 grams of butter with half a teaspoon of garlic powder and spread it under the skin. Melt the remaining oil from this procedure.
- Mince two cloves of garlic, half an onion and half a lemon. Apply products to the inside of the bird.
- 1 carrot, 1 small zucchini, 2 red onions, and a few potatoes, washed, peeled, coarsely chopped, then watered olive oil, mix with salt and ground pepper.
- Put the chicken in a baking dish, after tying its legs, and grease it vegetable oil. Spread vegetables around, pour a little vegetable broth and add rosemary to taste.
Cover the pan with the bird and garnish with foil and bake in the preheated oven for one hour. When the specified time has passed, remove the foil, grease the chicken with broth and cook it for another half an hour, lowering the heating temperature. Serve the finished dish to the table along with greens and fresh vegetables pouring lemon juice.
original julienne
How to cook chicken tasty and unusual? If you love julienne, then pay attention to this recipe. Instead of cocottes, we will use buns from white bread, removing the crumb and cutting off their upper part. Recipe of dish:
- Boil the leg in salt water, removing the skin from it. After that, separate the meat from the bones and chop it with a knife.
- Free two onions from the husk, finely chop and fry in vegetable oil until golden brown.
- 400 grams fresh mushrooms(you can take champignons or oyster mushrooms) cut arbitrarily and send to the pan. Cook them until the liquid has completely evaporated.
- Put the prepared chicken, salt, pepper and 200 grams of sour cream to the mushrooms. Simmer everything together for a quarter of an hour.
- At this time, prepare the buns (five or six pieces) - cut off the tops of them and remove the crumb.
Fill the bread with the filling, sprinkle it with grated cheese and send it to bake in the oven until golden brown.
"Velvet" chicken
Housewives often complain that a healthy diet chicken breast often turns out dry and not very tasty. However, thanks to this recipe, you can please your loved ones with delicious and juicy dish. How to cook chicken tasty and unusual in a pan:
- First, prepare the marinade - whisk one protein with a whisk, add a tablespoon of starch, a tablespoon of rice or apple cider vinegar and half a teaspoon of salt. Mix the ingredients thoroughly.
- Cut two chicken breasts into small pieces, fill them with marinade, cover with cling film and refrigerate for half an hour.
- Pour two liters of water and a spoonful of vegetable oil into the pan. After that, put it on the fire and bring to a boil.
- When the specified time has passed, transfer the chicken to the pan, removing excess marinade. Boil it for one minute and then take it out.
- Peel and then mince one onion and two cloves of garlic. 200 grams Chinese cabbage cut into cubes.
- Mix four tablespoons of soy sauce with a spoonful of balsamic vinegar, a tablespoon of honey and half a spoonful of vegetable oil. Mix the ingredients and add black pepper to taste.
- Preheat a frying pan (it is better to use a wok), add a little sunflower oil and fry the onion in it. Then add garlic and cabbage to it, and fry everything together for three minutes.
- Pour the sauce over the vegetables, and when it boils, add the chicken.
Delicious and juicy chicken will be ready in 10 minutes. It remains to arrange it on plates, sprinkle with soy sauce and serve.
Chicken casserole with cottage cheese
How delicious and unusual to cook chicken for a family dinner? Recipe in front of you original dish, which is characterized by juiciness and delicate taste. To prepare it, you will need:
- Grind with a meat grinder 600 grams of chicken fillet.
- Dice two medium onions and fry them in vegetable oil.
- Mix two yolks with 50 grams of vegetable oil.
- Combine the prepared foods, add 200 grams of cottage cheese, chopped herbs, one and a half tablespoons of starch, salt and ground pepper.
- Beat the egg whites until stiff and gradually add them to the rest of the ingredients.
- Pour the mixture into a baking dish and sprinkle with grated cheese.
Cook the casserole in the oven for half an hour, and before serving, decorate it with fresh herbs.
Casserole "Festive" of chicken and pineapple
If you want to surprise your guests, then try to cook a delicious dish according to our recipe. How delicious and unusual to cook chicken with potatoes in the oven:
- Cut 800 grams of chicken fillet into medallions, and then marinate in your favorite spices and mayonnaise.
- After an hour, remove the chicken from the refrigerator and beat each piece with a kitchen mallet.
- Grease a baking dish with oil, and lay half of the prepared meat in an even layer on its bottom.
- For the second layer of the casserole, use chopped onion in half rings, for the third ring of tomato, and for the fourth 150 grams fried champignons. Salt and pepper each layer to taste, grease with mayonnaise.
- In the next layer, lay out the potatoes cut into rings, put the second part of the meat on it, and at the end - slices of pineapple.
- Garnish the dish with finely chopped bell pepper and put it in the oven for 40 minutes.
Before the end of cooking, sprinkle the casserole with cheese and chopped herbs.
Chicken with sour cream in a slow cooker
- Cut two chicken fillets into small cubes.
- Similarly, chop two peeled onions.
- Peel and finely chop four potatoes.
- Beat two eggs with a fork, add a glass of sour cream and two tablespoons of sifted white flour to them.
- Mix the prepared products with the filling, and then send the resulting mixture to the multicooker bowl.
- Sprinkle the future casserole with grated cheese, and then set the "Baking" mode for 50 minutes.
Ready meal cut into portions and serve.
Chicken up your sleeve
If you want to surprise your family with a delicious dinner, then try baking a whole bird in the oven. How to cook chicken tasty and unusual in the oven in the sleeve, read below.
- Process a carcass weighing one and a half kilograms, rub it inside and out with salt, chopped garlic and ground pepper.
- Drizzle chicken with olive oil and then rub with sour cream.
- Put it in a baking bag and send it to a preheated oven. Don't forget to make a few holes in the package first.
- After an hour, cut the bag, grease the chicken with the secreted juice and bake it until golden brown.
After a quarter of an hour, a fragrant and tasty dish can be served at the table.
in garlic sauce
The secret of this a simple dish is in the marinade. It is thanks to him that the appetizer is juicy and fragrant. The recipe for the dish is simple.
- In a large bowl, combine four tablespoons of soy sauce, a spoonful of honey, minced ginger root (small piece), three cloves of garlic, salt, ground pepper, a pinch of dried basil, and a couple of tablespoons of vegetable oil.
- Cut the wings at the joints and soak them in the marinade for several hours.
- Spread the wings on a baking sheet, and then place them in a preheated oven for half an hour.
During cooking, pour the remaining marinade over the chicken, and if it is not enough, you can use the juice that stands out.
Conclusion
We hope you enjoy our recipes. Now you know how delicious and unusual to cook chicken, which means that you will more often please your family with new tastes.
Many housewives on the eve of the holidays are wondering how tasty and unusual to cook chicken. Poultry meat is considered dietary and is very popular all over the world. Cooking the chicken different ways: fried, baked, boiled, stewed. It is about the most interesting recipes for its preparation that we want to talk in our article.
Speaking about how delicious and unusual to cook chicken for the festive table, I would like to offer the most solemn dish - whole baked chicken. Cooking it is a pleasure, and the result exceeds all expectations. Baked chicken will decorate any table.
For whole cooking, cooks recommend using fresh or chilled carcasses, but not frozen ones. The chicken must be cut, gutted, and everything unnecessary removed. If you buy a carcass in a supermarket, then, as a rule, a prepared product is offered there, which you do not have to fiddle with for a long time.
The most important component that influences taste qualities ready meal is good marinade. If you are wondering how to cook juicy chicken, then you need to know that you can’t do without a marinade. It is he who gives finished product juiciness, without using it, the dish may turn out to be dryish. It is necessary to marinate the chicken carcass in the refrigerator for at least two hours, and you can withstand the whole day. If the marinade does not completely cover the chicken, then it must be periodically turned over.
Having prepared and marinated the meat, you must decide how you will cook it: on a baking sheet, in a form, in a sleeve, in foil. Each method has its own characteristics. A dish cooked in foil, a sleeve, is very juicy. The baking dish must be taken cast iron or ceramic. And cooking on a baking sheet is not very convenient, because then it will have to be washed for a long time.
Whole baked chicken
We will give several options for recipes on how to cook a whole chicken.
Ingredients:
- One chicken (1.5-2 kg).
- Olive oil - 2 table. l.
- Three cloves of garlic.
- ½ tsp ground pepper.
- Two teaspoons of ground paprika and salt.
- A teaspoon of dried basil
The carcass must be washed and thoroughly dried with paper towels. Next, prepare the marinade: pass the garlic through a press and mix with salt and all spices. We will need two teaspoons of the resulting mixture to rub the chicken inside. We take a baking dish, grease with vegetable oil and put the carcass in it breast down. We grease the whole chicken with marinade and leave it for an hour soaked in spices. Now you can send it to a preheated oven (180 degrees). The carcass is baked for about 60-85 minutes, until golden brown.
The meat according to this recipe is incredibly soft and tender, it itself lags behind the bone. The composition of the marinade we have given can be changed at your discretion, there are a large number of varieties of seasonings.
Lemon Chicken (whole)
How to cook a whole chicken? To get a dish with an original taste and wonderful aroma, we suggest using lemon.
Ingredients:
- Chicken carcass.
- One lemon.
- Thyme.
- Lemon peel.
- Salt.
- Black pepper.
- Lemon peel.
In a lemon, it is necessary to make eight deep cuts with a thin knife. Juice will not pour out of it, but it should remain intact. Wash the carcass and dry it with towels, mix thyme with grated lemon zest, salt and pepper and rub the chicken with the mixture inside and out. We put a lemon in the abdomen and sew it up, but you can leave it open. We bake the chicken at 200 degrees, watering it with juice. If you do not put lemon zest in the mixture for rubbing, then the citrus smell will turn out to be very weak.
Sleeve baked chicken
How delicious and unusual to cook chicken? To bake it entirely, you can use the sleeve. In it, the carcass cooks quickly, and the meat is incredibly juicy. In addition, the baking sleeve is convenient because after it you do not need to wash the oven from fat.
For cooking, we need: a medium-sized carcass, vegetable oil, three tablespoons of mayonnaise or sour cream, spices at your discretion, salt, black pepper.
The chicken must be washed, dried and rubbed with spices, salt and pepper inside and out. Then the carcass is placed in a baking sleeve and twisted. In the upper part of it, you can make several punctures so that the package does not burst. Next, place the chicken on a baking sheet and send to bake in hot oven(200 degrees).
Meat baked in this way is tasty and juicy, but it will not have a golden crust. And how to cook chicken with a crust? Everything is very simple. Ten to fifteen minutes before the end of cooking, the package must be torn open, then the carcass will have time to brown on top and you will serve a beautiful, appetizing dish on the table.
Chicken baked in foil
Considering all kinds of recipes on the topic: “How delicious and unusual to cook chicken,” it is worth remembering that the carcass can be baked in foil. For cooking you will need: medium-sized chicken, ground black pepper and paprika, a few cloves of garlic, curry powder, salt, 4 tablespoons of mayonnaise or sour cream.
Pass half of the garlic through a press and mix with pepper and salt. With the resulting mixture, rub the carcass inside and out. Cut the rest of the garlic into thin slices and stuff the chicken with them (cuts are made in the carcass with a sharp knife and pieces of garlic are put in there). You can also mix garlic with sour cream, add curry sauce, pepper, salt and paprika. This mixture is also great for cooking chicken.
Next, wrap the prepared carcass with foil and place on a baking sheet so that all the seams are on top. Bake the chicken at 200 degrees until cooked. Twenty minutes before the end of cooking, cut the foil so that the crust has time to brown.
Turkish recipe with apples and vegetables
If you want to serve meat with a side dish on the festive table, then you should think about how to cook chicken with vegetables. The recipe we proposed is good because the meat is cooked simultaneously with the side dish, it turns out a very tasty and satisfying dish.
Ingredients:
- Chicken carcass.
- Five bulbs.
- Five potatoes.
- Three carrots.
- One apple.
- A few cloves of garlic.
- Mustard - 2 tbsp. l.
- Thyme - 20 g.
- Parsley - 20 g.
- Lemon juice - 2 tbsp. l.
- A teaspoon of sugar.
The carcass should be washed, dried with towels, rubbed with salt and pepper inside and out. Next, put a whole apple in the abdomen. Prepare a sauce of lemon juice, mustard, garlic and sugar and rub the chicken with it.
Now you need to cut all the vegetables into pieces, chop the greens and mix it all. Put the side dish around the chicken and cover with a lid or foil. The dish must be baked at a temperature of 200 degrees. Then, before the end of cooking, you need to remove the lid or cut the foil so that a golden crust can form on the vegetables and meat.
You can also cook chicken stuffed with a side dish. But inside the abdomen you need to lay the finished filling, otherwise the vegetables may remain raw. In this case, the roasting time of the carcass does not need to be increased.
Breaded drumsticks
Not only for the holidays, but also for every day, you can cook a variety of chicken dishes. Cooking recipes are so diverse that chicken meat simply cannot get bored. A whole baked carcass is an excellent option for a festive table, but for every day it is very convenient to cook dishes from portioned pieces, using, for example, drumsticks, fillets, and thighs.
How to cook chicken drumstick? In our recipe, garlic and breadcrumbs are used as a breading, which gives the dish an incredibly tasty flavor, and the crust turns out to be appetizingly golden.
Ingredients:
- Shanks - 5 pieces.
- A glass of breadcrumbs.
- Three cloves of garlic.
- Two eggs.
- Salt pepper.
- Butter - 200 grams.
For cooking, you need to mix crackers and chopped garlic (chopped or passed through a press). Whisk the eggs in a separate large bowl. Next, rub each drumstick with salt and pepper, dip in the egg mass and roll in the breading. Fry the meat over high heat using vegetable oil. Finished pieces must have golden crust. Next, transfer all the drumsticks to a baking dish and put butter on top. Bake chicken for forty minutes at a temperature of 200 degrees.
AT ready-made portioned pieces can be served with baked or fresh vegetables, homemade pickles and herbs.
Oriental chicken legs
- Chicken drumstick - 6 pcs.
- Soy sauce - 5 tbsp. spoons.
- Sesame - 4 tbsp. l.
- A teaspoon of sugar.
- Vegetable oil.
Chicken legs should be fried in oil until golden brown. Then pour into the pan soy sauce, add sugar and sprinkle with sesame seeds. The dishes must be covered with a lid and simmer until cooked over low heat.
Chicken breasts under a fur coat
Chicken breasts are a versatile product. From them you can cook anything. They are often used in salads. But on their own, served with a side dish, they are very tasty.
Let's talk about what to cook from chicken breast so that it is unusual and tasty. We offer a recipe for fillet "under a fur coat." Such a dish turns out to be very juicy and tasty, it is suitable not only for every day, but also for the festive table. Most importantly, the recipe is very simple to perform and does not require much time.
For cooking you will need the following products:
- Chicken fillet - 2 pcs.
- Tomatoes - 2-3 pcs.
- Garlic - 5 cloves.
- One sweet pepper.
- Cheese - 250-300 grams.
- A glass of flour for breading.
- Mayonnaise.
- Fresh herbs (green onions, dill, parsley).
- Mustard - 2 tbsp. l.
- Vegetable oil.
- Salt and pepper at your discretion.
- Meat seasonings to taste.
Chicken fillet must be cut into portions. The thickness of each should not be more than 1.5 centimeters. Salt and pepper each on both sides and sprinkle with seasoning, after which the fillet can be beaten off slightly. Roll the prepared pieces in flour and fry until golden brown in a pan with vegetable oil.
In the meantime, dice tomatoes and sweet peppers, chop green onions, parsley, dill. Squeeze the garlic into the vegetables and put half on grated cheese. Pepper and salt the mixture to taste, add mayonnaise, mustard and mix well. Then we spread the fillet on a baking sheet with parchment and put a vegetable coat on each piece. Top everything with the second half of the grated cheese. Bake the meat in the oven at 200 degrees for twenty minutes. The cheese should not only melt, but also brown.
Chicken cordon bleu
When preparing the menu for the festive table, each housewife is looking for something unusual to surprise her guests with. What to cook festive and tasty from chicken breast? We offer Cordon Bleu. This French or Swiss dish is made from veal, but there are so many variations on this theme that a modified version can be used instead of the standard recipe.
Cooking cordon bleu chicken fillet cream sauce. Chicken goes well with other ingredients of the dish. The result is tender meat that can be served with mashed potatoes or rice. The soft creamy texture of the dish will win your heart.
Ingredients:
- Hard cheese - 170 g.
- Ham - 170 g.
- Fillet - 2 pcs.
- Cream - 120 ml.
- Chopped greens.
- Salt.
- Ground pepper.
- Vegetable oil.
- Three cloves of garlic.
For cooking, you need to choose a larger fillet. We cut each piece into three plates (we do this across the fillet). We beat the meat with a hammer from all sides, pepper, salt. Cut the fillet into thin slices and put two fillets on each piece of fillet. We also cut the cheese and put it on top of the ham. Next, you need to twist all the components into a tube and chop with toothpicks. Rolls must be fried in hot oil on all sides until golden brown. Then you can pour cream into the pan, squeeze the garlic and add salt, pepper, chopped herbs. The meat should be fried for another seven minutes until fully cooked over medium heat.
chicken tobacco
Speaking about how to cook crispy chicken, you need to remember the wonderful chicken tobacco dish. There are many variations of it, we suggest cooking chicken with adjika.
Ingredients:
- Butter - 2 tbsp. l.
- A teaspoon of adjika.
- One chicken carcass.
- Salt.
Before cooking, the carcass must be cut along the abdomen, put on the back and beat well so that it becomes flat. The skin of the chicken should remain intact. Now you can rub the meat with adjika on all sides. By itself, this seasoning is spicy and salty, and therefore other spices can not be added. Next, heat it up in a frying pan. butter, put the carcass, covering the top with a plate. And put something heavy on top. Each side of the meat should be cooked for at least 20 minutes. The finished dish has a beautiful crispy crust.
Chicken medallions
Why do housewives like to cook chicken dishes? Chicken recipes are easy to follow. In addition, it is worth noting that chicken meat cooks much faster than pork or beef. We offer a recipe chicken medallions with kumquat.
Ingredients:
- One fillet.
- Canned pineapple - 85 g.
- Kumquat - 70 g.
- Hard cheese - 50 g.
- Ground pepper, salt.
- Mayonnaise.
Chicken fillet must be thoroughly washed and dried with a towel. After that, beat it off with a hammer. Cut the prepared meat into pieces (preferably the correct shape with rounded edges). We put the medallions on a baking sheet with vegetable oil, salt, pepper, grease each piece with mayonnaise. Then put on the meat canned pineapple, and behind it - pieces of kumquat cut into thin rings. Top everything with grated cheese. Next, we send the baking sheet to the prepared oven and bake for thirty minutes at a temperature of 180 degrees.
The meat is very tasty, juicy and spicy.
Instead of an afterword
Chicken meat is considered dietary product which is recommended for people of all ages. Many people love to eat fried skin, but it is worth noting that it is chicken skin that is the most fatty and harmful part of the chicken, it contains a large amount of cholesterol. Therefore, it should not be consumed by those who adhere to any diet. Otherwise, chicken is just universal useful product which is difficult to do without. It is actively used for cooking a variety of dishes and salads. It looks especially solemn and beautiful on holiday table whole fried chicken. In our article, we have given only a small part of the recipes from all their huge variety.
Chicken meat is one of the most popular in the world today. Considering the high cost of red meat, as well as numerous scientific reports that beef, pork and other similar types of meat are unhealthy and even very seriously increase the incidence of cancer in humans, it can be said with confidence: chicken is at the top of popularity, and quite deservedly. It has a high protein content, is healthier, and is also versatile. You can cook a huge variety of dishes from chicken, and the meat itself can be made according to a large number of unique recipes. However, the question is what kind of chicken you get.
The fact is that in stores most often they sell chicken meat obtained from factories where birds spend their whole lives in cages, sitting in the same place. At this expense, they are overgrown with meat, which is then profitably sold. But in this article we will focus on domestic chicken. This is a completely different type of bird that requires a special approach. Very often on the net you can read questions about what to cook from homemade chicken. Many people find that its meat is too tough, so they immediately refuse to have anything to do with this bird at all. You shouldn't be so drastic. In this article, you will learn exactly how it is best to choose homemade chicken, how it differs from factory chicken, how to prepare it, and what to cook with homemade chicken. Thus, if you read this article, you will have an idea of \u200b\u200bwhat to do if you get your hands on home-made, not factory-made chicken.
Domestic chicken: what does it mean?
So, it must be assumed that not all readers are experienced chefs so it's worth starting with the basics. This means that it will not immediately tell you what to cook from homemade chicken. Rather, you will find out what domestic chicken is, because many people before reading this article had no idea that chicken meat can be divided according to a similar principle. So, a domestic chicken is a bird that grew up on a farm or on someone's farm. This means that she moved freely, ate natural food, led a full life, until, for one reason or another, she was slaughtered for meat. Accordingly, you should not be afraid of such a product, since it is generally a completely normal alternative to ordinary store-bought chicken. That is why this article will consider what to cook from homemade chicken, because, despite the widespread belief that the meat of such a chicken is not suitable for cooking, as it is too tough, it can still be cooked, and more than successfully. But first of all, it is worth addressing the issue of stiffness and softness of meat.
Laying hens
If you are thinking about how to cook delicious homemade chicken, everything will depend on what type of chicken you got. The fact is that all these birds are divided into layers and broilers. Laying hens are those hens that are used on the farm to lay eggs. They often live much longer than everyone else, because they do not lose the ability to lay eggs for a long time, and no one is interested in their meat. Yes, if a carcass of a laying hen fell into your hands, then with almost one hundred percent probability it can be argued that its meat will be tough, so you may experience certain difficulties with its preparation. And the question of how to cook delicious homemade chicken will be quite difficult to answer, but still possible. What about domestic broilers?
Broilers
When it comes to what can be cooked from homemade chicken, most often it is about broilers, because they, despite the fact that they grew up in free conditions, have much more pleasant meat. That is why, if you have the opportunity to choose which homemade chicken to cook, you should definitely make a choice in favor of a broiler, and not in favor of a laying hen. How to distinguish them from each other? This will be discussed a little later, when the question of how to cook homemade chicken so that it is soft will be considered in more detail. In the meantime, it is worth considering in detail the difference between domestic and factory birds.
What is the difference between homemade chickens and factory chickens?
Many people believe that domestic chicken is almost poisonous, so they refuse to cook it or eat it. Do not listen to such statements, because they only mislead you. It is better to think about how to cook homemade chicken pilaf or how to make other delicious dishes from meat that is considered unsuitable for use. You can be calm, because homemade chicken is practically no worse than factory chicken, and in some aspects even better. If you do not believe, then you should find out certain details about both methods of raising these birds. factory chickens in huge quantities are grown in cramped cages where they cannot move, thus achieving the maximum amount of meat compared to poultry. What's more, in advanced factories, birds can be fed hormones to make the meat grow even faster. Given the far from the most pleasant living conditions, such chickens are prone to a wide variety of diseases, so in most cases they are constantly fed with antibiotics, and this naturally affects their body, that is, their meat, which you then eat.
If you take domestic chickens, then they spend their whole lives as full-fledged birds. They walk on lawns, eat natural food, which makes their meat much more useful and also low in calories (due to the huge difference between constantly being in one place in the cage and constantly moving in the fresh air). Thus, domestic chickens are practically dietary, especially when compared with factory ones. So if you are asked how to cook homemade stew from chicken originating from a private yard, you should clarify that homemade chicken is in no way inferior to factory chicken, therefore it deserves a fully tasty recipe.
Cooking rules
If you want to learn how to cook homemade chicken, recipes with photos are not always the best helpers. The fact is that the recipes for cooking homemade chicken are no different from those recipes that you use for factory store chicken. The main differences are how exactly you prepare the bird. That is why in this article you will find the key rules for cooking this type of meat, which will allow you to achieve the perfect result, which will be extremely difficult to distinguish from store-bought meat. Moreover, do not forget that homemade chicken meat has an equally impressive taste, so get ready for new unforgettable sensations.
bird age
This is not a big secret, but if you didn't already know this, then you should remember that chickens in factories do not live to be a year old and in most cases are sent for meat at the age of six months to a year. The same applies to poultry, if they want to get quality product. What is the reason? Here it’s just worth returning to the most common opinion that domestic chickens tough meat. The fact is that the meat is tough not in domestic chickens, but in those birds that are more than a year old. Accordingly, you need to focus on buying those birds that are not yet twelve months old. And if in the case of factory birds you definitely do not make a mistake, since all the chickens there are younger than a year, then in the case of poultry you need to be careful.
bluish skin
Another rule that you should always follow is directly related to the previous one. You already know that meat is tough in birds that live for more than a year, and most often laying hens live that long, which lay eggs for several years. Naturally, when such a bird dies or stops laying eggs, they do not want to throw it away, but prefer to sell it. You should not go on about and buy such a bird for the reason that it is cheaper. Look carefully at the skin of the chicken you want to buy. If it is cyanotic, refuse to buy, as you have a layer in front of you, the meat of which will be very dry. Broilers under the age of one year are most often distinguished by a yellow-white skin, so you can focus on this color when buying domestic chickens.
Boiling chicken
Well, now you know almost everything there is to know about homemade chicken, so it's time to move on to the preparation. How to cook delicious homemade chicken? Recipes can be very diverse, but first you need to determine which chicken is in your hands. What to do if you still got a laying hen or a bird that is more than a year old? Do not get upset and throw it away, as the situation can still be saved. To do this, you will need to be patient and boil this chicken for at least two hours. Then its meat will soften significantly, and you can use it to cook the dish that interests you most.
Cooking in the oven
Now it's time to look specifically at what you can do with homemade chicken. As mentioned above, it is not much different from the factory, with the exception of tougher meat, so you can choose any recipes that you like. But to get the perfect result, you can use the recipes that will be presented in this article. But first of all, it is worth telling you exactly how to cook such a chicken. The fact is that some people like to fry a bird, while someone prefers to boil or stew it. But if you got homemade chicken, you better opt for an oven. How to cook soft homemade chicken in the oven? To do this, it is best for you to use a special “sleeve” that will allow the meat to become juicier, retain all the moisture without releasing it into the space, so that the meat does not dry out. If it is domestic chicken, it is also recommended to make cuts in it and put pieces of butter there to get an even more impressive result. Pay attention to the wings and legs, as you will need to bake such a chicken longer, and if you do not want such parts to spoil from a long stay in the oven, you should wrap them in foil.
Dish up your sleeve
How to cook homemade chicken in the oven so that you get a complete and delicious dish? To do this, it is recommended to cook it with a side dish, that is, put potatoes, carrots, onions and other similar ingredients that interest you in the sleeve, then anoint the chicken with your favorite marinade and put it in the sleeve with vegetables. Tie the sleeve tightly, put it all on a baking sheet and send it to the oven for an hour and a half.
Chicken with rice
Another interesting recipe for cooking homemade chicken - this is a kind of dish with rice, which, with some amendments, can also be called pilaf. To do this, you need to boil the rice until half cooked, add vegetables and herbs to it. After that, completely boil the chicken meat, cutting it into pieces of a size that suits you best. Put all this in a mold, if desired, pour over the sauce for juiciness and sprinkle with cheese, and then send it to the oven for twenty minutes.
Chicken with apples
Well, another recipe worth mentioning will teach you how to properly cook homemade chicken in a sleeveless oven. To do this, you need to flatten the carcass as much as possible, spread it with marinade or seasonings, and then put it in the oven for an hour and a half. But at the same time, periodically take the chicken out of the oven and pour over it with pre-prepared broth. The broth will add tenderness to the meat and also guarantee a golden crust. It is also recommended to put apples on a baking sheet so that they are baked along with the chicken, and then you will have a ready-made full-fledged dish.
We bring to your attention the top 9 chicken main course recipes. Juicy, tender, crispy, fragrant - what dish will you cook today?
Chicken skewers in the oven
Description of preparation
- Chicken skewers in the oven are incredibly tender and juicy. Meat marinated in a marinade with garlic and soy sauce, strung on skewers with “accordion” and baked in the oven, looks very appetizing and aesthetically pleasing. Good luck with your cooking!
Ingredients
- Chicken fillet (we recommend Petelinka) - 2 Pieces
- Vegetable oil - 2 tbsp. spoons
- Garlic - 2 Cloves
- Sugar - 1 Art. a spoon
- Coriander - 1 Art. spoon (dry or fresh)
- Soy sauce - 1 tbsp. a spoon
- Chilli,
- salt - to taste
Servings: 4
Cooking
- Soak the skewers in water for about 30 minutes. Chicken fillet cut into long narrow strips. Prepare the marinade: in a deep bowl, mix 2 tbsp. tablespoons of vegetable oil (olive or sunflower), 1 tbsp. sugar, 1 tbsp. coriander, 1 tbsp soy sauce, 2 cloves of squeezed or finely chopped garlic, a pinch of salt and pepper to your taste.
- Then the chicken fillet is carefully strung on skewers with an accordion and lowered into ready marinade. We cover the whole fragrant case with a film and put it in the refrigerator to marinate for 2 hours.
After the meat has marinated, preheat the oven to 200 degrees. We put the skewers in a convenient baking dish and cook for about 20 minutes. - The shish kebab should turn out a beautiful golden color. Don't forget to flip the skewers once. Your relatives and loved ones will be pleasantly surprised by the juicy chicken kebab on the winter table.
Ingredients
- Chicken wings (we recommend Petelinka) - 15 Pieces
- Large tomato - 1 Piece (juicy)
- Onion - 1 Piece
- Red bell pepper- 1/2 pieces
- Greens - 2 Pieces (bunches of dill and parsley)
- Coriander - 2 Pinch
- Cinnamon - 2 Pinch
- Soy sauce - - To taste (instead of salt)
- Mayonnaise - 2-3 Art. spoons
Servings: 3
Cooking
- So, chicken wings wash well. We cut off excess skin, dry it and put it in a convenient dish. Then add finely chopped tomatoes (without skin), onions, bell peppers, greens to the wings.
- Add a couple of pinches of coriander and cinnamon, a couple of tablespoons of mayonnaise and pour in soy sauce, which replaces salt. So try the marinade. It is important that it does not turn out salted or, on the contrary, lightly salted.
- We mix everything well with our hands. Then cover the dishes and marinate for about 2 hours.
- Then put the pickled wings on the wire rack. The coals should not be too strong, otherwise the chicken will burn quickly.
- Wings cook pretty quickly. Don't forget to flip the grill so that the wings are fried on all sides. To make the meat cook faster, pierce each piece with a fork. Juicy grilled chicken is ready!
Chicken in a roasting sleeve
Ingredients
- Chicken liver (we recommend Petelinka) - 300 Grams (for stuffing)
- Onion - 1 piece
- Egg - 1 Piece
- Flour - 1 Art. a spoon
- Garlic - 4 Cloves
- Salt, pepper and seasoning - to taste
- Baking Sleeve - 1 Piece
Servings: 5-7
Cooking
- A grand event is ahead, but you don’t know how to surprise your guests? I propose classic recipe chicken in the sleeve for baking. The meat is very juicy and soft. First, prepare the liver by cutting it into small pieces. Rub the washed chicken with salt and seasonings to taste.
- I cooked stuffed chicken - so it turns out much tastier. To do this, combine the chopped liver with the sauce (flour + egg), mix thoroughly and fill the chicken with the resulting mass from the inside. The flour will absorb excess moisture and the sauce will soften the filling when baking.
- Place the carcass in the sleeve, if desired, you can add lemon slices - this will make the meat even spicier. The chicken is cooked in a baking sleeve for no more than 1.5 hours at a temperature of 180 degrees. After this time, take the chicken out of oven and let cool slightly, after which you can serve on a large platter.
For a side dish, you can take potatoes or vegetables, which are also perfectly baked in a sleeve or simply on a baking sheet.
Ingredients
- Yeast - 11 Grams
- Sugar - 1 Art. a spoon
- Milk - 250 milliliters
- Butter - 50 Grams
- Flour - 350-400 Grams
- Salt - 1 Pinch
- Chicken (we recommend Petelinka) - 500 Grams
- Mushrooms - 350 Grams
- Bulb - 1 Piece
- Soy sauce - 1 teaspoon (optional)
- Pepper - 1 Pinch
Servings Per Container: 16-18
- To make the dough perfect, it is better to start the yeast separately. To do this, pour them with warm (but not hot!) Milk and add sugar. Mix thoroughly and leave for a while.
- In the meantime, you need to melt the butter and cool it. When the yeast has started to work, add the sifted flour, butter and a pinch of salt to it. Start kneading an elastic and soft dough.
- How to make chicken and mushroom pies soft? It is important not to interrupt the dough with flour. When it is ready, cover it with a towel and leave it in a warm place for about 1 hour. This time is enough to prepare the filling.
- For the filling, wash and dry the chicken, cut the fillet into small pieces.
Pour a little vegetable oil into the pan and send the chicken there. Add salt and pepper to taste. Fry until done. - Then also fry mushrooms with onions in a pan, seasoned to taste. Combine mushrooms with chicken and mix thoroughly.
- When the dough has increased in volume, it must be divided into equal parts (about 16-18 pieces).
- Roll each piece into a cake and put the filling in the middle.
- Close the edges carefully so that the chicken and mushroom pies do not spread. Put on a baking sheet, greased with oil and let them stand for about 5-7 minutes. Then send to a preheated oven and bake until golden brown.
Minced chicken cutlets
Ingredients
- Chicken fillet (we recommend Petelinka) - 700 Grams
- Eggs - 2 Pieces
- Starch - 2 Art. spoons
- Mayonnaise - 100 Grams
- Salt - to taste
- Pepper - to taste
Servings: 3-4
Cooking
- Defrost the fillet, if necessary, and cut into small pieces.
- Let's prepare the rest of the ingredients.
- Add mayonnaise, 2 tbsp. starch, eggs, salt and pepper.
- Mix thoroughly and put in the refrigerator for 15-20 minutes. The longer the meat sits, the better the cutlets will turn out!
- We take out and fry in vegetable oil over low heat. Stack it up and serve it to the table!
Chicken in kefir in the oven
Ingredients
- Kefir - 0.5 Liter (2.5%)
- Chicken thighs (we recommend Petelinka) - 3 Pieces
- Potatoes - 6-7 Pieces
- Garlic - 5 Cloves
- Italian herbs - To taste (seasoning)
- Salt - to taste
- Pepper - to taste
- Cherry tomatoes - 5-6 Pieces
- Vegetable oil - 1 Art. a spoon
Servings: 3-4
Cooking
- Let's prepare the ingredients. Rinse the chicken and pat dry with a towel. Wash and clean the garlic. Cut the washed potatoes into small pieces.
- Prepare the marinade for the chicken. Pour kefir into a container, add salt, pepper, Italian herbs and finely chopped garlic. Stir and then place in the marinade chicken thighs. We marinate 30 minutes.
- Put the potatoes in a pre-greased baking dish with vegetable oil. Crush the garlic cloves with the edge of a knife and place between the potatoes.
- Put the marinated chicken thighs on the potatoes.
- Cut the cherry tomatoes into quarters and arrange in a baking dish between the chicken and potatoes. Drizzle the remaining marinade on top. We put in the oven for 40 minutes, the temperature is 200 degrees.
Ingredients
- Chicken (we recommend Petelinka) - 1 Piece
- Lemon - 1 Piece
- Salt - 1 Kilogram
Servings: 4-6
Cooking
- This incredibly easy salted chicken recipe only requires 3 ingredients. In addition, lemon is completely optional, and not always used. However, lemon gives additional flavor, and if you have it on hand, I recommend using it anyway.
- You really need a lot of salt. It must be laid out on a baking sheet or in a baking dish and leveled with a hand or spatula. Do not worry that from such an amount of salt the dish will be too salty - this is absolutely not the case. The chicken will take exactly as much as she needs and not a gram more.
- The chicken must be washed and dried thoroughly. This is quite important as wet chicken can stick to the salt. If desired, it can be cut, but it looks much more festive as a whole. Put absolutely dry chicken on salt, after placing washed and dried lemon in the middle.
- Salted chicken is ready and can be sent to a well-heated oven. No additional marinades or spices are needed anymore. If desired, of course, you can grease it on top with sour cream or tomato sauce, however, thanks to salt, it will be quite juicy and tasty without additional spices.
- Depending on the oven and temperature, the dish will be ready in 1-1.5 hours. Then the chicken must be carefully removed from the salt and can be served immediately.
Chicken with cheese in the oven
Ingredients
- Chicken fillet (we recommend Petelinka) - 6 Pieces
- Sour cream - 3 Art. spoons
- Garlic - 3 Cloves
- Greens - To taste (dill or parsley)
- Hard cheese - 300 grams
- Vegetable oil - 2 tbsp. spoons
- Salt - to taste
- Pepper - to taste
Servings: 6
Cooking
- Rinse and dry the chicken fillet. Then cut into 2 parts, beat off with a kitchen hammer. Salt and pepper to taste.
- On a hot frying pan, sunflower oil fry the chicken pieces. Then put everything on a baking sheet.
- Let's prepare the sauce. Mix sour cream, finely chopped dill and garlic in one container.
- Lubricate chicken fillet received sauce. Sprinkle grated cheese on top.
- Bake in preheated oven for 30 minutes at 200 degrees.
- Ready!
Ingredients
- Chicken (we recommend Petelinka) - 800 Grams
- Eggplant - 1 Piece 1
- Tomato - 1-2 Pieces
- Tomato paste - 113 Art. spoons
- Garlic - 1 clove
- Parsley - to taste
Servings: 4-5
Cooking
- Cut the chicken into pieces, wash and dry.
- Cut eggplant into small pieces.
- Cut the tomatoes into pieces.
- Lay layers of chicken, eggplant.
- Lay the tomatoes on top.
- Lay the chicken pieces over the vegetables and pour over tomato paste, diluted with water.
- Put on the "baking" mode for 60 minutes.
