Chicken today can be considered a universal product. That is, it is possible to cook for the holiday table, and for the everyday meal. Moreover, chicken soups and main courses, it stewed, roasted, soar, bake in the oven or in the microwave. That chicken you can do a lot of dietary dishes, use it for the preparation of appetizers, salads or put in the oven cakes with him. Many family roast chicken is the most favorite dish. A whole chicken in the oven - it is usually a festive meal.
But that's not all know that there are not only the traditional methods of roasting a whole chicken carcass, but also very original.
We suggest you choose a recipe and try to cook a whole chicken in different ways.
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The chicken in the oven in a conventional manner
A wonderful recipe for beginners. No special tricks, no solid experience. You will only need chicken, oven and time. Baked in a way the bird always get not only fragrant and juicy, but also very beautiful. Try to cook!
Ingredients:
A whole chicken carcasses
Sour cream
Salt
Ground black pepper
Spices to your taste
Preparation:
Immediately reservation that garlic for cooking chicken in this way is not desirable to use. The fact that it is in the oven sooner zapechetsya meat, burnt and then starts. But if you do not mind the smell of burnt garlic and taste, you can safely cook chicken with garlic.
So, a chicken carcass thoroughly washed and were dried with a paper towel. Now make a mixture of salt, pepper and any spices that we no longer taste. Add to this mix a little vegetable oil and make a thick paste. This gruel rub the carcass inside and coated with whole chicken on top. We reserve our grated bird marinated for a while. During this time, we need to warm up to 200-220 degree oven and prepare a deep pan, which is necessary to lay a baking paper or grease with vegetable oil. In no case do not use butter instead of vegetable - it will start to burn and smoke in the oven.
When the oven heats up again, take the carcass and generously coated with sour cream on top of it, the tips of the wings are wrapped in foil and put the chicken on a baking tray back down. Put the pan in the oven and honestly forget about it for fifteen minutes. Then open the oven, put forward a little pan and pour the chicken heated with juice. Then do so once or twice, but you can often three to four times for half an hour.
If during this time the chicken is still not ready, then we turn over the carcass on his tummy, pour the juice and leave another ten minutes or fifteen. Willingness to check the traditional. A thin sharp knife, or needle puncture in the making of the fleshy part of the carcass and see what it implies juice. If transparent, baked chicken is ready. If pink (mixed with blood), it means that the meat has not reached the ready. Fried chicken take out of the oven, is passed on to a dish, garnishing vegetables and herbs, and serve.
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Chicken fried in salt
Here is the promised original recipe. Who invented this method of roasting a chicken is unknown. It is possible that this recipe originated by chance. Or someone wants to experiment. In any case, the recipe was a success. Fried chicken salt to get a very juicy, appetizing, ruddy and soft. In addition, its preparation does not require you to constant attention.
Ingredients:
Chicken - 1 carcass;
Extra salt - 1 kg;
Provencal herbs - 3 teaspoons.
Preparation:
My chicken, were dried, rub with a mixture of Provencal herbs and leave to marinate for about two hours. To salt the chicken is not necessary! Then cook the bird for roasting. To do this in the carcass punctures in who runs the tips of the wings. Turn on the oven and give it to warm up to 200-220 degrees. On a baking pour even layer packet of salt (just 1 kg) and put the bird breast down on salt.
We put the pan in the oven and leave it there for about an hour. Flip the bird, water or lubricate it in zazharivaniya not necessary. Chicken turns surprisingly juicy and crispy crust so that only one look at her mouth water. You see for yourself, if you will try to use the recipe in practice.
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Chicken baked on the bottle
This recipe is a new name difficult. But the fact that he is undeservedly forgotten, no doubt. All of us now prefer to use the newfangled cooking device, such Multivarki or microwave. And choose a stove to the oven had a grill.
And by the way, there is a recipe that justifies the assertion that all genius is simple. And this recipe is suitable for very-very simple oven. The main thing - the presence of a narrow glass bottles or cans. But how to cook chicken on the bottle, we just tell.
Ingredients:
1 chicken carcass;
5 leaves lavrushki;
10 peas black pepper;
1 tablespoon salt;
1 tablespoon black pepper;
1 head of garlic.
Preparation:
So, like any recipe requires a whole chicken carcasses, we bird and my good obsushivayut. Garlic clean and skip through the garlic press, a couple of cloves of whole reserve. Salt mix with black pepper and crushed garlic and rub this mixture of our bird, both inside and outside.
Take the high narrow jar or bottle with a wide neck (required glass!), Fill it about halfway with cold water and put in the water bay leaf, pepper and garlic cloves. Now the chicken is completely fits over the bottle and put it on a baking sheet, also filled with cold water.
Put the baking sheet in preheated oven and bake the very high heat for about 20 minutes. Then we diminish the heat to medium and continue to bake the chicken for another forty minutes in total to prepare leave for 1 hour. Cooked chicken from the oven and heed to cool for 10-15 minutes directly to the bottle. Then remove the carcass, cut into desired size pieces and serve with any suitable side dish.
That may be so different recipe of chicken in the oven whole. Baked whole chicken carcass loses less moisture and the output is more juicy. So you can not go wrong by choosing any of the above recipe. Each recipe is simple enough.
And fried or baked in the salt or chicken on the bottle sure to please you with its excellent taste.
The main thing - to cook with pleasure. Enjoy your appetite and success in the culinary field!
Contents:
How to choose their own seasoning
Dietary pilaf with chicken in multivarka
Pilaf with chicken in multivarka - it is a simple dish that will feed any family, prepared quickly and inexpensively. Preparing risotto with chicken multivarka in much the same way as the classic traditional pilaf. But here, as in every dish has its own nuances.
Recipe for pilaf with chicken does not depend on what multivarka he will be prepared. The only point on which to focus - this Multivarki power, which affects the speed of cooking.
To prepare pilaf with chicken need these ingredients:
0, 5 kg of chicken
1, 5 cups of rice
3 cups water
1 carrot
1 onion
2 cloves garlic
1 tbsp. spoon seasoning for pilaf
Recipe
The first thing to do - is to cook the meat. Chicken clean, removes all unwanted veins, layers of fat and skin. Sliced cut into medium sized cubes.
Carrots washed, cleaned and cut into slices. If the diameter of the bubbles are too large, then they can be cut further in half.
Onions cut large rings and finely shred the garlic with knife.
Carrot, onion and garlic to put in multivarku and enable frying. Fry the vegetables should be 10 minutes. Then add to the vegetables and chicken baking mode to bake all further 15 minutes.
Rice soaked in cold water. After soaking put in multivarku. Pour 3 cups of water, add seasonings and spices. You can add ready-made seasoning for pilaf, and it is possible for your taste alone, for instance, black pepper, salt, cinnamon, barberry, and so on. D. The regime in multivarka be put right - "Figure" or similar.
When the dish is cooked, multivarka will signal the end of cooking. Further it is desirable to insist, wrapped a towel or Serve immediately. By serving, you can sprinkle it with herbs, parsley and dill.
There are two types of seasoning for pilaf:
European
Asian
To include the European condiments such as black and red pepper, paprika, all kinds of herbs. To Asian - barberry, hops-suneli and cumin.
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How to choose their own seasoning
From what seasoning to put in pilaf recipe itself depends. After seasoning add flavor and are hardly the main component of food. Still, the main thing - it is, of course, meat.
Options preparing as much as there are cooks. Every good cook should have its own unique recipe.
If a person has no opportunity to pamper yourself spicy dishes can be prepared seasoning itself. For example, in diseases of the stomach can not eat spicy and salty, so does not fit the traditional pilaf, but that does not mean that it is necessary to abandon it altogether. You can just replace some spice to useful and safe. Herbs should be prepared in advance, dried and put in a bag for use throughout the year. Usually herbs are collected in the fall, so you should not miss this time. The shops often sell seasoning mix, which does not correspond to its content, and what is written on the label, so they trust their health better not.
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Dietary pilaf with chicken in multivarka
To prepare a dietary pilaf need these ingredients:
2-3 stuff chicken
200 g rice
2 carrots
1 onion
50 g of dried apricots
2 tbsp vegetable oil
Pinch of dried barberries
A pinch of cumin
30 g almonds
Cinnamon stick
A small pinch of salt
The recipe is simple this pilaf. He will give a diversity in the everyday diet, and improve digestion thanks to useful products, such as apricots, almonds. You can also add prunes. It is great effect on the digestive process. In addition, it is very tasty. But his own taste is not, so everyone chooses refueling pilaf himself.
Cooking pilaf:
Rice, barberries, dried apricots and cumin soaked in cold water. They can even boil briefly.
Carrots cut into sticks, onion rings or squares. Onions fried in frying multivarka mode. You can fry in olive or vegetable oil. Better olive because it is useful. Then add the carrots and apricots. Stew 15 minutes.
Adding finely chopped chicken and stewed together until ready. Add the rice, water is poured on top of that the products have been covered. Select the "Figure" or similar.
At the end of backfilled seasonings: barberry, Zira. After cooking pilaf top decorated with almonds and cinnamon stick. For the best flavor risotto infused a few minutes after cooking.
