Domestic chicken is tough. Recipes

This article will be a handy hint for anyone who is trying to find what to cook with chicken. There are a lot of dishes with the bird under discussion. Below are published only the most successful and delicious recipes.

What to cook from chicken in the oven?

Cooking chicken in the oven does not require a lot of time. Most of these treats are quick and easy to prepare. It is enough to grind the components, put them in a mold and send to bake.

Whole roasted chicken in spices

Ingredients: about 2 kilos of poultry carcass, vegetable oil, half a lemon, salt, a pinch of freshly ground black pepper, coriander, sweet paprika, ginger, curry and cumin seeds.

1. The chicken is placed in a convenient bowl and rubbed on all sides lemon wedges. Then it is left for 20 minutes.
2. All spices are carefully ground together in a mortar. Salt is added to them.
3. The carcass is again rubbed with a dry marinade from all sides. And left under the lid for a couple of hours.
4. The legs of the chicken are tied together, after which it is mixed into an oiled refractory dish.

From above, the container is covered with foil and the dish is baked for 40-45 minutes at medium temperature. Without coating, the chicken will brown in the oven for about half an hour already at 210-220 degrees.

Filet in French

Ingredients: 920 g skinless fillet, salt, 3 ripe tomatoes, 280 g cheese, a mixture of peppers.

1. The dried meat is cut into wide thin layers and beaten off.
2. The blanks are transferred to the prepared baking sheet, salted and peppered.
3. For each piece of fillet, several circles of tomatoes are laid out and grated cheese is poured out.

In a moderately heated oven, the dish is baked for 20-25 minutes.

Julienne with mushrooms and chicken

Ingredients: half a kilo of chicken, 270 g fresh champignons, large white onion, 90 g of cheese, a glass of medium-fat sour cream, 1 tbsp. l. first-class flour, 40 g butter, salt, a pinch of nutmeg.

1. Chicken fillet is boiled in salted boiling water, cut into strips.
2. In heated oil until transparent, only onion cubes are first fried, and then, together with mushrooms.
3. When all the liquid has evaporated from the pan, you can sprinkle its contents with flour and spread the sour cream and meat.
4. After a couple of minutes of roasting, the mass is salted, sprinkled with nutmeg and laid out in special forms. Grated cheese is sprinkled generously on top.

Julienne with mushrooms and chicken is baked for no more than 20 minutes at 190 degrees. The finished dish will be covered with a delicious ruddy crust.

How to cook grilled chicken in the oven?

Ingredients: whole carcass chicken, 3-5 garlic cloves, salt, 1 tbsp. water, any spices.

1. The washed chicken carcass is dried with paper towels, rubbed with a mixture of selected seasonings and salt.
2. The meat will be marinated in coolness from 2 to 9 hours.
3. Water is poured into a special rack for roasting chicken. On top of it is a carcass.

Grilled chicken in the oven will cook for 70-90 minutes at 200-220 degrees. Exact time roasting depends on the size of the carcass.

Breast baked with pineapple

Ingredients: 6 pcs. chicken breast(halves), a can of pineapple in syrup, 110 g light mayonnaise, 260 g cheese, salt.

1. The fillet is cut from the bones, stripped of veins, cut into medium pieces, beaten off on both sides.
2. Prepared meat is laid out on a baking sheet, greased with oil, sprinkled with salt.
3. Pieces of canned fruit without syrup are distributed on top.
4. Next comes coarsely grated cheese and mayonnaise mesh.

A treat is baked in hot oven about 40-45 minutes.

Potato casserole with poultry

Ingredients: half a kilo of potato tubers and chicken, 220 g of white onion and cheese, garlic to taste, 1.5 tbsp. sour cream, a little mayonnaise, salt, aromatic herbs.

1. Chicken is cut into thin slices, garlic - slices. These products are mixed, salted, seasoned with herbs and poured with mayonnaise. The resulting mass should stand for about 20-25 minutes.
2. The onion is cut into thin rings, the cheese is rubbed coarsely.
3. Sour cream is salted and mixed with any aromatic herbs.
4. The potatoes are cut into thin slices.
5. An onion layer is laid out in an oiled form. Topped with potatoes with a lot of sour cream sauce.
6. Next, the chicken is tightly packed and sprinkled with cheese.
7. Layers are repeated until the products run out.

The casserole cooks for a little less than an hour at medium temperature. Its readiness is easy to check with a sharp knife.

Classic Chicken Tobacco

Ingredients: medium chicken carcass, 5 tbsp. l. vegetable oil, small a spoonful of dried coriander and homemade adjika, granulated garlic.

1. Chicken carcass gets rid of excess fat. It must be spread along the spinal bone, washed and dried.
2. The bird is rubbed with dry garlic, adjika and coriander.
3. Then you can leave the chicken to marinate or immediately send it to cook.
4. First, the carcass is lightly fried on both sides in hot oil under a heavy lid (so that the meat does not lose its shape).

Bake with vegetables in pots

Ingredients: medium eggplant, 420 g poultry fillet, 230 g zucchini, large tomato, leek (1 pc.), 2 bell peppers of different colors, 3-5 teeth. garlic, carrot, 2 tsp. seasoning broth, salt.

1. The eggplant is cut into cubes, covered with salt, mixed and left for 20-25 minutes.
2. At this time, straws of pepper and carrots are fried in hot oil. When the vegetables soften, all the rest are transferred to them - washed eggplant cubes, chopped zucchini, leeks, tomatoes.
3. After a couple of minutes of frying, finely chopped garlic is poured.
4. Together, the mass is stewed for 5-6 minutes.
5. The fillet is cut into cubes and laid out in equal portions in four pots. Vegetables from the pan are laid out on top.
6. Seasoning broth is added to each pot and salted water is poured into 2/3.

The dish is baked for a little over half an hour in the oven at 200-210 degrees.

Chicken baked with lemon and thyme in foil

Ingredients: 300 g each chicken drumsticks and thighs, a large lemon, 25 g of olive oil and butter, 2 garlic cloves, small. a spoonful of thyme, 90 ml of dry white wine.

1. The chicken is washed, rubbed with salt.
2. In a separate bowl, chopped lemon zest, thyme, two types of oil, crushed garlic are mixed.
3. Rub the chicken pieces over the salt with the mixture from the previous step.
4. The lemon left without zest is cut into 6-8 parts.
5. Chicken is laid out in the form. Between its pieces are slices of fruit.
6. Wine is poured from above.

The dish is baked for about 50 minutes at 190 degrees.

Hips in the sleeve

Ingredients: 9-10 thighs, 5-6 garlic cloves, a mixture of sour cream and mayonnaise, salt, spices.

1. The washed and dried meat is moved to a deep bowl. It is salted and rubbed with spices. In this form, the thighs are left for 40 minutes.
2. The meat is mixed with a sauce of mayonnaise, salted sour cream and crushed garlic. Then it is transferred to the sleeve for baking. The coating must be pierced with a toothpick in several places so that steam comes out.
3. The workpiece is placed on a baking sheet.

The dish is cooked in a very hot oven for 40-45 minutes.

Wings in honey and soy sauce

Ingredients: a kilo of wings, 3 small. spoons of honey, 2 garlic cloves, ¾ tbsp. soy sauce without additives.

1. Each prepared wing along the joint is cut into three parts. The thinnest edge is discarded or set aside for soup.
2. Sauce is poured into the container, bee honey is added.
3. Wings are laid out to the ingredients, garlic passed through the press is added. Products are well mixed directly by hand.
4. It is advisable to leave the wings in the marinade all night.
5. In the morning, parts of the bird are laid out in a heat-resistant oiled container. Pour some of the remaining marinade on top.

At 180 degrees, the treat will bake for about half an hour.

Chicken with buckwheat under cheese crust

Ingredients: medium chicken carcass, 2 tbsp. buckwheat and the same amount of boiling water, onion, dry garlic, salt, a pinch of suneli hops, mayonnaise and sour cream, 80 g of cheese.

1. The groats are washed and immediately laid out on the bottom of the oiled form.
2. Onion cubes and dry garlic are scattered on top.
3. Next come the medium pieces of chicken.
4. The meat is sprinkled with suneli hops.
5. The chicken is smeared with a mixture of sour cream and mayonnaise, and is also poured with salty hot water.
6. All grated cheese is sprinkled on top.

The future dinner is sent to the oven for about an hour at medium temperature.

In a slow cooker

The slow cooker does a great job of preparing a variety of chicken treats. For this, any device model is suitable.

Chicken jelly in a slow cooker

Ingredients: whole chicken carcass about 1.5 kg, 2 onions, 1 kg chicken feet, 3 bay leaves, medium carrot, garlic, salt.

1. The paws are washed, they get rid of the claws, they are cleaned. Next, they need to be soaked in cold water for a couple of hours. Separately, the chicken carcass chopped into pieces is also soaked in an ice liquid.
2. The soaked meat is transferred to the bowl of the device. Other components listed in the recipe without garlic are also sent there. Vegetables - whole.
3. The contents of the "smart pot" are filled with liquid so that it completely covers the food.
4. In the mode intended for stewing, the future aspic languishes for 4–4.5 hours.
5. Minced garlic is added 20 minutes before readiness. The broth is being tasted. If necessary, you can add it. If you are tormented by doubts about whether the jelly will harden, at this stage dissolve a little gelatin in half a glass of broth and pour it into the multicooker bowl.
6. Meat is removed from the bones, vegetables and lavrushka are thrown away.
7. The broth is carefully filtered.
8. Meat fibers are laid out in bowls and filled with liquid from the previous step.

Ready chicken jelly is left in the cool all night to solidify.

Delicious pilaf with chicken

Ingredients: a pound of poultry meat, 180 g of onions and carrots, 4–6 garlic cloves, 2 multi-cooker glasses of rice and 2 times more water, salt, a set of seasonings for pilaf.

1. In the “Baking” mode without a lid, medium pieces of chicken are fried first. Then they are cooked already with chopped vegetables for another 10-12 minutes.
2. Washed rice is poured over the roast, whole garlic cloves are laid out. Salt and seasonings are added.
3. Water is poured onto food.

Chicken pilaf according to this recipe will be cooked in the corresponding program until it is completed.

Beshbarmak from chicken in a slow cooker

Ingredients: chicken carcass, 5 onions, 380 g of special noodles, 3-4 bay leaves, 30 g of fresh dill, salt, spices.

1. The chicken is cut into pieces, placed in the bowl of the device along with salt, 2 whole onions, parsley, spices. From above, the products are completely filled with water and cooked for 70 minutes in the Soup program.
2. Thickness is removed from the broth. The meat is removed from the bones and divided into fibers, and the rest is thrown away. The remaining broth is brought to a boil. Thin onion rings are lowered into it in turn for about 30 seconds.
3. Special noodles for beshbarmak are also boiled in the broth, according to the instructions.
4. Noodles are first laid out on a flat dish. Chicken meat and onions are distributed on top.

Ready chicken beshbarmak is decorated with chopped dill and served to the table.

Light chicken soup with vermicelli

Ingredients: 270 g of chicken, fine salt, onion, 80 g of spider web vermicelli, carrots, 2 liters of purified water, 3 potato tubers, 3 stalks of green onions, a mixture of peppers.

1. Randomly minced onions and carrots are sautéed in the smart pan in the baking program.
2. When these ingredients are “golden”, pieces are laid out to them chicken meat and potato straws.
3. Immediately after this, water is poured in, peppers and salt are added.
4. In the Soup program, the treat will be cooked for 60-70 minutes.
5. 6-7 minutes before readiness, vermicelli is poured into the dish.

The soup is served with chopped green onions.

Dietary steamed chicken fillet

Ingredients: 2 breasts, 1 liter of purified water.

1. The fillet is removed from the breast, from which all films must be cut.
2. The bird is laid out on a special stand for steaming.
3. Hot water is poured into the bowl of the appliance. A meat tray is placed on top.

Under the lid, the bird cooks for 40–45 minutes in the “Steamed” program.

Braised chicken with sour cream and garlic

Ingredients: medium chicken carcass, half a glass of fat sour cream, salt, 5-6 cloves of garlic, 5 tbsp. l. sifted flour, a glass of purified water, a mixture of peppers.

1. The bird is chopped into medium pieces, rubbed with salt and pepper, rolled in flour. Next, the slices are fried until browned in a suitable program with a small amount of oil. They need to be laid out in a bowl in one layer and cooked in portions.
2. The whole chicken is put into a container, sour cream and crushed garlic are added to it.
3. After mixing the products, the “Extinguishing” mode is activated for 60–70 minutes.

The exact cooking time depends on the size of the meat pieces.

Chops with cheese in a slow cooker

Ingredients: large chicken breast, 80 g cheese, salt, seasoning mixture, a glass of first-class flour, 3 large spoons of mayonnaise, 3 raw eggs.

1. The meat is cut into equal even pieces, beaten off. The slices are salted, sprinkled with seasonings.
2. The eggs are beaten, flour is gradually added to them.
3. The cheese is cut into pieces according to the size of the chops.
4. Oil is heated in the bowl of the device. Slices of meat are laid out in it, immersed in batter on one side (it is with this part that they fall into the oil).
5. A piece of cheese is placed on top of the chop and a little more batter is poured.
6. In the "Bake" program, the dish is fried on both sides.

A ready-made dish is served with rice or vegetables.

Italian style chicken drumsticks

Ingredients: 6 drumsticks, 2 sweet peppers of different colors, 5 tomatoes, garlic, 2 onions, a couple of sprigs of marjoram, rosemary, a glass tomato juice(thick), salt.

1. First, in a suitable mode, shins rubbed with salt are fried on all sides.
2. Further, onion rings, chopped garlic, pepper straws are poured to the meat. Together, the products are fried for another 6-7 minutes.
3. Chopped tomatoes are loaded into the bowl of the device.
4. Juice from tomatoes is poured on top, rosemary and marjoram, peeled from the stems, are added.
5. The baking program starts for 40-45 minutes.

A treat is served along with the resulting gravy.

Stew with mushrooms and potatoes

Ingredients: 4 potato tubers, 380 g chicken fillet, carrot, 130 g fresh champignons, 1 tbsp. l. tomato paste, salt, a mixture of ground peppers, onion.

1. Finely chopped meat is lightly fried in a suitable mode. All arbitrarily chopped vegetables and mushrooms are sent to the chicken. Together, the components languish for 8-9 minutes with frequent stirring. During this time, they should soften slightly.
2. Next, a small amount of water is poured into the container with salt, dry peppers and tomato paste.
3. The dish is languishing until the potatoes are boiled in the “Stew” program.

The finished treat is served hot with homemade bread.

Macaroni with chicken in a slow cooker

Ingredients: 270 g chicken fillet, 170 g onion, garlic clove, 3 cups dry pasta, 2.5 tbsp. purified water, salt, freshly ground pepper.

1. In the roasting program for 13 minutes, small pieces of fillet are cooked with the lid closed.
2. 3-4 minutes before the end of the regimen, half rings of onion and pieces of garlic are sent to the meat. Products are fried together. The mass is salted and peppered to taste.
3. Next, dry pasta is poured into the container and unboiled water is poured.

The dish is cooked in the Spaghetti program until the appropriate signal.

What to cook from chicken in a pan?

If the hostess in the kitchen does not have assistants in the form of a multicooker or oven, then even in an ordinary frying pan she will be able to cook delicious chicken dishes. True, among them are mainly options for daily lunch, and not holiday table.

Chakhokhbili from chicken

Ingredients: 1.5 kilo chicken carcass, 370 g turnip, 60 g butter, 4–7 teeth. garlic, 720 g tomatoes, 220 g bell peppers, a bunch of any greens, half a chili pepper, 2 tsp. fine salt, a pinch of saffron and suneli hops.

1. The carcass is cut into medium pieces. They are rubbed with salt.
2. Sweet pepper is chopped into strips, and hot and garlic - into small cubes.
3. Onions are chopped in half rings, peeled tomatoes are rubbed on a coarse grater.
4. The greens are washed and finely chopped.
5. In a dry frying pan, pieces of poultry are fried until browned. Then they are transferred to a warm place.
6. On the remaining fat, mixed with melted butter, the products prepared in the second and third steps are fried, except for tomatoes.
7. When the pieces of vegetables are “golden”, tomatoes are laid out to them, salt and chicken are added. Under the lid, the mass languishes over low heat for about half an hour.
8. Fall asleep greens, all spices. The dish is stewed for another 8-9 minutes.

The finished chicken chakhokhbili is removed from the heat and left for 15-17 minutes.

Fried chicken pieces in a frying pan

Ingredients: 720 g chicken fillet, salt, 2 tomatoes, half a medium zucchini, a mixture of peppers, half an eggplant.

1. The chicken is cut into small pieces, salted and quickly fried over high heat until golden brown.
2. Then the meat is transferred to a separate bowl, and pieces of vegetables are cooked in the same container until soft.
3. It remains to put the chicken to them, pepper the mass and simmer it over low heat for 10-12 minutes.

During this time fried chicken in a frying pan it will be saturated with the aromas of vegetables and will become tender, soft.

Juicy chicken cutlets

Ingredients: 830 g chicken fillet, 2 pcs. turnips, large egg, salt, favorite seasonings.

1. Large pieces of onion, together with poultry fillets, are crushed with a special blender attachment. For this purpose, you can use a meat grinder.
2. Salt, spices, raw egg are added to minced meat.
3. Products mix well.

The resulting mass with a spoon is laid out in a pan in the form of cutlets, which are fried on both sides.

in soy sauce

Ingredients: about a kilo of any parts of a chicken carcass, 2 pcs. turnips, 90 ml of soy sauce, a pinch of any dried herbs, 1 tbsp. l. olive oil, salt.

1. Salt and thin half-rings of onion are added to large pieces of chicken.
2. For the marinade, the remaining components are combined.
3. The meat is poured with sauce and left overnight (if there is no time, 3-4 hours will be enough).

Marinated chicken, along with onions, is fried in a pan with well-heated fat.

Chopped chicken cutlets

Ingredients: 620 g chicken fillet, 80 g sour cream, large egg, onion head, 30 g sifted flour, a bunch of greens, salt, ground colored peppers.

1. The fillet is cut into very small cubes with a sharp knife. Finely chopped greens are immediately sent to him.
2. The remaining components are added to the mass.
3. The mixture should not be too liquid, otherwise the cutlets will fall apart during frying.
4. After the next kneading of the components of the "dough" is laid out in a pan with a wide spoon.
5. Each cutlet is fried on each side for 6-7 minutes. No need to cover the pan with a lid.

A ready-made treat is served with any side dish.

Chicken fillet chop

Ingredients: large egg, 4 tbsp. l. whole grain flour, 2 chicken fillets, a pinch of salt, the same amount of freshly ground black pepper, 6 tbsp. l. purified water, 1 tbsp. l. linseed oil, dry garlic.

1. The fillet is cut into pieces suitable for chops. Then it is carefully beaten off, rubbed with a mixture of salt, dry garlic and pepper.
2. To prepare the breading, the egg is beaten until foamy.
3. Sprinkle whole grain flour on a separate flat plate.
4. First, prepared pieces of chicken are dipped in an egg, and then rolled in flour.

Chops are fried in well-heated linseed oil.

Cooking in butter sauce

Ingredients: 330 g poultry fillet, 2 garlic cloves, large onion, 5-6 green onion feathers, 90 g sour cream, a pinch of salt and a mixture of ground peppers, 130 g heavy cream.

1. First, the thinnest half-rings of onion and pieces of garlic are fried in a frying pan until golden brown.
2. Next to them are laid out small pieces of chicken.
3. Salt and pepper are added.
4. After 10-12 minutes, you can pour in sour cream and cream.
5. The mass is brought to a boil and stewed over low heat until fully cooked.

Chopped is added to the resulting gravy. green onion, after which it can immediately be laid out on a portion of the side dish.

Chicken thighs in a pan with a golden crust

Ingredients: 6 thighs, 4 tbsp. tablespoons of fat sour cream, 1 tbsp. l. raspberry vinegar, salt, 12 pcs. spicy plums, 6 tbsp. l. mayonnaise, a mixture of peppers.

1. The skin is removed from the thighs. Non-through cuts are made on the meat, in each of which a half of a plum is placed.
2. Next, the chicken is coated on all sides with salted and peppered mayonnaise.
3. Dishes with a bird are covered with a lid and cleaned for a couple of hours in the cool.
4. Prepared chicken is fried in a heated frying pan on all sides until golden brown. In this case, you can not add oil.
5. Next, vinegar is poured into the pan and sour cream is laid out.

It remains to simmer for another 20 minutes.

How delicious to cook chicken wings in a pan?

Ingredients: 6 pcs. wings, a pinch of curry, salt.

1. The wings are cut into three pieces. Phalanges without meat are removed.
2. The remaining parts are sprinkled with salt and curry. It is not forbidden to add any other favorite spices to them.
3. You can leave the chicken to marinate for a couple of hours or immediately put it in a frying pan and fry until a crust appears.

Delicious served with spicy ketchup.

Chicken snacks

Boiled, baked and fried chicken becomes the basis delicious snacks. Among them are many festive options with appetizing original design.

Salad of boiled breast and Chinese cabbage

Ingredients: 180 g boiled breast, up to 270 g of Peking, a handful of sweet corn grains (canned food), 2 boiled eggs, a handful of white crackers, mayonnaise, dill, salt.

1. Corn grains without liquid are immediately sent to the salad bowl.
2. Then they pour out straws of boiled meat, chopped fresh Pekin and cubes of boiled eggs.
3. A salad of boiled breast and Chinese cabbage is dressed with salted mayonnaise.

Portioned decoration is sprinkled with crackers and chopped dill.

Chicken rolls with mushrooms

Ingredients: 820 g chicken fillet, 270 g fresh champignons, onion, 60 g semi-hard cheese, 1.5 tbsp. cream of medium fat, 4-5 sprigs of dill, salt, favorite spices.

1. The chicken fillet is cut into thin plates and carefully beaten off on both sides.
2. Rubbed with salt and pepper.
3. Fresh mushrooms are cut into strips and well fried with onion cubes. All moisture should evaporate from the pan. The mass is salted to taste.
4. For each prepared slice of meat, a little filling from the previous step is laid out. Pieces are twisted in the form of rolls and laid out in a pan with a seam down.
5. First, the treat is well fried in hot oil on both sides. Then it is poured with salted cream, sprinkled with grated cheese and simmered under the lid until moisture is absorbed.

1. The butter is melted, cooled, mixed with a beaten egg and a warm fermented milk product.
2. V homogeneous mass all dry ingredients are poured in turn.
3. The finished dough is covered with a clean towel and left for 17 minutes.
4. For the filling, tomatoes, mushrooms and chicken fillet are cut into slices, the cheese is rubbed coarsely.
5. The dough is rolled out, the resulting layer is smeared with ketchup and sprinkled with oregano.
6. The filling is randomly laid out on top. The main thing is that the cheese comes last.

The pizza will bake for 20-25 minutes in a hot oven.

Lavash roll with poultry fillet

Ingredients: 2 thin Armenian lavash(length 1 m), 230 g boiled fillet, mayonnaise, fresh garlic, 90 g cheese, salt, spices.

1. Boiled chicken is twisted by a combine to a state of fine crumbs. Crushed garlic and mayonnaise are added to it.
2. The mass is salted, sprinkled with spices, kneaded well.
3. The cheese rubs finely.
4. On the first pita bread laid out chicken filling. You need to evenly distribute it over the base.
5. The second sheet is placed on top. It is well smeared with mayonnaise and sprinkled with grated cheese.
6. The design is folded into a tight roll, which is wrapped in cling film and cleaned for a couple of hours in coolness.

Before serving, the appetizer is cut into medium pieces.

Chicken and prunes appetizer

Ingredients: 6 quail eggs, 7 pcs. pitted prunes, 3 large spoons of chopped kernels walnuts, 120 g cheese, 2-4 teeth. garlic, mayonnaise, breast cooked until tender.

1. Eggs are beaten, salted and fried in a pan in the form of an omelette. When the cake has cooled, it is cut into strips.
2. Finely chopped prunes soaked in hot water are sent to the omelette pieces. That's where the nuts go.
3. Straws of boiled poultry meat and grated cheese are added to the future salad.

The appetizer is seasoned with a mixture of salted mayonnaise and crushed garlic.

Salad with Korean carrot and cucumber

Ingredients: 220 g of boiled thigh fillet, 170 g of cheese, 2 fresh strong cucumbers, 170 g of prepared "Korean" carrots, sauce.

1. The chicken is torn into fibers and sent to a culinary ring set on a flat plate.
2. On top is carrots without brine.
3. Next comes the cheese sticks and grated fresh cucumbers.
4. Each layer of appetizer is smeared with salted sauce, for example, ordinary mayonnaise.

The culinary ring is removed from the salad and its top is arbitrarily decorated.

Mushroom salad with chicken fillet

Ingredients: 460 g of boiled salted fillet, 320 g of fresh champignons, 5 boiled large eggs, salt, sauce.

1. Pre-cooked chicken is cooled and randomly chopped. You can cut it into cubes or tear it into fibers.
2. Mushrooms are cut into very small pieces and fried until tender. In the process, they need to be salted to taste.
3. Egg white is rubbed to the cooled champignons. Next, the resulting mass is laid out in the first layer in a salad bowl.
4. Fillet with sauce (for example, with mayonnaise) is placed on top.
5. The last layer is crumbled egg yolks.

The salad is served to the table after a couple of hours of soaking in the cool.

Appetizer of chicken breast in tomatoes

Ingredients: 2 ripe tomatoes, chicken breast, 3 tbsp. l. olive oil and low-fat sour cream, 1 tsp. balsamic vinegar, 8-9 basil leaves, 2 sprigs of fresh oregano, salt, garlic to taste.

1. In large ripe tomatoes, the tops are cut off with a sharp knife. With a small spoon, the soft core is cleaned out of them.
2. The breast is boiled until tender, chopped into cubes, mixed with chopped oregano leaves and garlic.
3. Vinegar, oil, chopped basil, salt and sour cream are added to the future filling.
4. Vegetable cups are rubbed with salt. The stuffing is laid out in them.
5. The blanks are sent to the oven for 8–9 minutes at 150–160 degrees.

Optionally, you can bake tomatoes with a “cap” of grated cheese.

Vegetable salad with chicken and croutons

Ingredients: 380 g chicken fillet, 130 g cheese, a handful of white wheat croutons, 2 pcs. tomatoes and fresh cucumbers, red and yellow bell pepper, garlic to taste, mayonnaise, salt.

1. The meat is cooked until tender, torn into strips and placed on the bottom of a flat plate.
2. Tomato cubes are sent on top, mixed with crushed garlic and salted mayonnaise.
3. Next come the colored cubes of peppers. Mayonnaise is distributed.
4. It remains to make layers of straw fresh cucumbers, crackers and grated cheese.

The resulting snack will infuse in the cool for about 1.5 hours.

Layered salad with chicken breast and corn

Ingredients: 70 g each of low-fat sour cream and mayonnaise, dry garlic, 3 boiled eggs, 230 g boiled chicken breast, 90 g canned corn, strong fresh cucumber, salt.

1. The fillet is cooled, after which it is cut into cubes with a sharp knife. It will be the very first layer of lettuce. You can immediately coat the meat with a sauce of sour cream, mayonnaise, salt and dry garlic.
2. Randomly chopped boiled eggs are then distributed. The easiest way is to cut them into cubes.
3. The next layer will be cucumber straws with sauce.
4. Sweet corn grains are the last to fall asleep for a snack.

Can be decorated to taste ready salad any fresh herb. Before taking a sample from it, you need to let the dish brew for 2-3 hours.

Hot salad with chicken, peppers and green beans

Ingredients: half a kilo of chicken fillet and green beans, red and yellow bell peppers, a large purple onion, 20 ml of high-quality olive oil, 40 ml of soy sauce and balsamic vinegar, table salt.

1. String beans without pre-defrost dipped for 2 minutes in boiling salt water. Then she leans back into a colander. To keep the bright saturated green color of the product, you can pour it with cold water.
2. The chicken is boiled until cooked, torn into fibers. If desired, fillet pieces can simply be fried in hot butter until golden brown.
3. Onions are cut into thin half rings, and peppers of two colors are cut into bars. Both vegetables are fried in hot oil for 2-3 minutes.
4. In the remaining fat, the beans also warm up.
5. All prepared components are combined in one salad bowl, mixed, salted.

Chicken meat is one of the most popular in the world today. Considering high cost 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 is safe to say that chicken is at the top of popularity, and quite deservedly so. 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 how to choose the best domestic chicken how it differs from the factory one, how to prepare it, and also what to cook from 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

It's 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 a quality product from them. What is the reason? Here it is just worth returning to the most common opinion that domestic chickens have 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 the bird, and 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 this is a domestic chicken, it is also recommended to make cuts in it and put pieces there butter for even more impressive results. 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 is a kind of rice dish, 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 guarantees 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.

Most best recipes from domestic chicken are collected here. You will always find them in recipes from meat products. We also have one hundred and fifty-nine pork tenderloin recipes.

Count's Poultry Pie (Old Recipe)

Lightly mash the butter with 1-2 tablespoons of flour, but do not rub. Roll out the dough into a square layer and place butter in the center of the layer. Bring the corners of the dough together over the butter and pinch so that flour does not get into the seam. Roll out the dough into a rectangular layer. Opposite Required: wheat flour - 500 g, butter - 360 g, egg - 1 pc., kefir - 1 cup, salt - 1/3 teaspoon, boiled chicken pulp - 600 g, dried white mushrooms - 50 g, chicken broth - 2 cups, butter - 1 tbsp. spoon, wheat flour - 1 tbsp. a spoon.

Poultry soup puree

Boil chicken or turkey with aromatic roots. At the finished poultry, separate the meat from the bones. Pass the meat, except for the fillet, through a meat grinder or grind in a mortar to a mushy consistency, gradually adding cold broth. . Required: chicken, chicken, turkey or duck - 75 g, carrot - 10 g, parsley - 10 g, onion - 10 g, flour - 20 g, butter - 20 g, milk - 75 g, egg yolks - 1 / 8 pcs.

Soup with homemade noodles and chicken

Cut the roots and onions into strips and sauté with fat removed from the broth or with butter. cook homemade noodles: mix water, eggs and salt, pour flour into a slide, make a depression in the center and, gradually pouring the mixture into. Required: chicken - 70 g, carrots - 20 g, parsley - 5 g, onion - 10 g, leek - 10 g, fat - 5 g, greens, flour - 35 g, eggs - 1/4 pc., water - 7 g, salt

Poultry croquettes

Processed poultry boil in water or broth, separate the meat from the bones and pass it 2-3 times through a meat grinder with a frequent grate. Add to the checked mass raw eggs, butter, wine (madera), salt, ground pepper, nutmeg. Required: chicken - 500 g, eggs - 20 g, crackers - 20 g, deep-frying fat - 20 g, wine - 10 g, thick milk sauce - 40 g, oil - 10 g, nutmeg, pepper, herbs

Baskets with poultry soufflé

Boil the processed poultry, remove the bones, pass through a meat grinder, add milk sauce medium density, egg yolk, pepper and mix thoroughly. Then add beaten egg white, mix gently, place in baskets, sprinkle with ter. Required: shortbread baskets - 4 pcs., Boiled chicken - 50 g, milk sauce - 50 g, eggs - 20 g, cheese - 8 g, butter - 10 g, pepper

Roast poultry or game

Roast poultry or game. Chop the finished roasted poultry so that each serving has a piece of brisket and a piece of leg. Chicken ready to be cut in half or quarters. Fried hazel grouse or partridge cut in half. Fillet of each item. You will need: chicken or chicken - 145 g, turkey - 140 g, goose - 170 g, duck - 150 g, pheasant or black grouse - 1/4 pc., hazel grouse or partridge - 1/2 pc., beef fat - 3 g, garnish - 150 g, mayonnaise sauce - 30 g

Boil chicken with roots. Cut the onion and carrot, fry in oil. When the broth is ready, remove the chicken to a dish and set aside. Put fried vegetables, rice, spices into the broth, boil everything together for 15 minutes. Boil homemade kvass and pour into soup. Required: chicken - 400 g, rice - 4 tbsp. spoons, carrots - 2 pcs., parsley root - 2 pcs., onions - 2 pcs., kvass - 2 cups, parsley - 1 bunch, margarine - 2 tbsp. spoons, salt, spices to taste, savory

Chicken on a vegetable bed.

Take the chicken and wash it well under running water. We cut the chicken portioned pieces, rather big. Wash vegetables and dry. Cut the zucchini into long slices. Onion cut into thick rings. Carrot cut into thin plates along the length of the carrot. Cut potatoes. You will need: 2 kg chicken, 3 carrots, 4 large onions, 1 zucchini, 500 g of champignon mushrooms, 4 tomatoes, vegetable oil, 4 potatoes, dill, parsley, green onions, you can add if you have broccoli, cauliflower.

my favorite chicken

We take a chicken carcass, wash it well under running water, then we heat the water to a boil in a kettle and pour boiling water over our chicken. Mix ginger, chicken seasoning, ground black pepper, juice of 1 lemon, mustard, mayonnaise, olive oil (can be in a blender) salt. Good with. Required: 2 kg homemade chicken, 500 gr raisins, 3 lemons, 2 tbsp mustard, 3 tbsp mayonnaise, 3 tbsp olive oil, ground ginger, seasoning for chicken, ground black pepper, salt, baking sleeve.

One, two, three chicken.

Chicken at a time: separate the fillet. it turns out 2 pieces (from the fillet you can cook a lot of things). Chicken for two: Trim the meat from the bones (you can supply a little), fat and skin. We pass through a meat grinder. We get stuffing that we can trust. From chicken weighing 1.8 kg floor. Required: Chicken.

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How to cook delicious homemade chicken

Homemade chicken is always tougher than store bought. Especially when it comes to a laying hen or an old bird that is more than 1 year old. Many housewives complain that the meat is like rubber, dry, and practically does not chew, even if it is cooked for hours.

But at right approach many hearty and tasty dishes are obtained from the rural natural product: broth with noodles, jelly, chakhokhbili, and so on. Very tasty homemade chicken stew. If it is pre-marinated, then the meat turns out to be amazing, very tender, compares favorably in its palatability from a store broiler. Today we will talk about how to cook homemade chicken soft and juicy.

Ingredients

• domestic chicken - 1.5 kg
• salt - 1.5-2 tsp.
• a mixture of ground peppers - 2-3 chips.
• lemon - 0.5 pcs.
• large onion - 1 pc.
• parsley - 0.5 bunch.
• bay leaf - 1 pc.
• hot water - 2-2.5 l

How to cook homemade chicken

She shifted the meat into a deep bowl, sprinkling the pieces with salt and ground pepper. I squeezed in half a lemon. Onion peeled and cut into thin half rings, squeezed it with force into a bowl with chicken so that as much juice as possible stood out. I left the bird in this form to marinate for 2 hours in the refrigerator (you can overnight). The acids found in lemon and onion will soften the meat fibers a little, and the chicken will become more tender.

After the specified time, I fried the chicken to seal the meat juices inside each piece. The meat was fried in portions, on a very hot, always dry frying pan for about 3-4 minutes on each side, without a lid, at maximum heat.

Then, in the same frying pan, the onion, which was used for pickling, was sautéed in melted fat.

Browned chicken and onions (without fat, it can be drained) were transferred to a saucepan with a thick bottom. I added bay leaf and parsley tied with a thread to make it easier to remove them from the finished broth. Pour boiling water over so that the liquid covers the contents of the pan by 2-3 centimeters.

Bring to a boil, remove the foam and simmer for 2 hours. The fire must be medium all the time, otherwise the meat simply will not cook properly. If after the specified time the meat is still tough, then you got a very old chicken, you will have to stew it for an additional 1 hour - usually this time is more than enough to make it soft and tender. Hot water can be added if necessary. In the last hour of cooking, you can add peeled and coarsely chopped potatoes to the pan, then you will immediately get a side dish. Readiness is most conveniently checked with a fork, if the meat easily moves away from the bone and is divided into fibers, then you can remove the pan from the heat.

Chicken braised in own juice in a saucepan, it turns out fragrant, soft and juicy. During cooking, a lot of fat will melt, which will float to the surface of the broth, it can be carefully removed with a spoon, scooping up only the top layer. The remaining broth can be used to cook a delicious noodle soup or just serve it with boiled egg, herbs and crackers. Bon Appetit!

volshebnaya-eda.ru

Homemade chicken in the oven: a technique for cooking juicy poultry

How to cook homemade chicken so that it is soft in the oven? Do I need to pre-boil to get juicy meat? What ingredients would go well with a rustic bird? We answer the most common questions about their homemade chicken dishes. And writing down recipes delicious bird cooked in the oven.

Domestic chicken has tough meat. In any case, many housewives think so. And they are mistaken, since not all birds grown in the village are not suitable for preparing delicious dishes. There are different breeds, which are conventionally divided into laying hens and broilers. So, in laying hens, and even more so in older ones, the meat is really harsh. But in broilers, and even those grown “on free bread”, it has an amazingly delicate and rich taste.

Subtleties of cooking poultry meat

Juicy chicken in the oven will turn out from a broiler carcass. It is distinguished by a rounded breast, large hips. It is ideal to choose fresh meat - its skin will be white with yellowness, and the protruding fat will be ideal whiteness.

By the way, you should not expect high fat content from poultry. Due to the fact that she is grown in the wild, walks around the yard or in the aviary, she does not have time to gain fat. Unlike broilers grown in poultry farms, where they sit all their lives in one place, without any physical activity. Therefore, poultry dishes can be considered dietary - they have fewer calories than broilers from a supermarket.

To make homemade chicken in the oven perfectly tasty, follow these rules.

• The age of the bird should not be more than a year. In older hens, the meat is tough, regardless of breed. It is not necessary to clarify “how old the bird was” from the seller. Just weigh the carcass and refuse to buy if it pulls more than 1.5 kg.
• Do not buy blue-skinned birds. It distinguishes the breed of laying hens, not intended for cooking.
• If, nevertheless, a laying hen or an old bird fell into your hands, it should be pre-boiled for 2 hours, and only then baked. Then the dish will turn out juicy.
• The correct solution on how to bake chicken in the oven so that it is juicy is to use a cooking sleeve. In it, the meat is cooked, as in a pressure cooker, boils in its own juice. The intensity of cooking in the sleeve is higher than in glass form under the lid. You can bake in foil, but make sure that holes do not form in it. Otherwise, the juice will flow out and the bird will remain dry.

Cooking chicken in the sleeve

So, let's learn how to cook homemade chicken in the oven using a cooking sleeve. Together with meat, you can put potatoes or other vegetables in it, for example, tomatoes, onions, zucchini, zucchini, cauliflower. A carcass cooked with vegetables will acquire a more interesting taste. And you get a full meal for dinner, with a ready-made side dish.

You will need:

• chicken - 1 carcass;
• garlic - 4 cloves;
• onion - 1 head;
• mayonnaise - 2 tbsp. spoons;
• ketchup - 2 tbsp. spoons;
• salt and spices;
• potatoes or other vegetables - optional.

1. Rinse, remove feathers, dry the chicken carcass.
2. Cut the onion into small pieces, pass the garlic through a press.
3. Mix mayonnaise and ketchup (or tomato paste) with garlic and onion. Coat the carcass with this marinade, sprinkle with spices.
4. Marinate 1 hour covered.
5. Prepare vegetables (potato, zucchini, tomato), cut into cubes and place in the sleeve.
6. Lay the chicken on a pillow of vegetables, tie off the sleeve.
7. Place the package on a baking sheet. Put in a preheated oven for 1.5 hours, bake at 200 °.

Dishes for the celebration and for every day

Rustic chicken in the oven is suitable for everyday diet and for the holiday. In the first case, you can cook it with a cereal side dish, such as rice or buckwheat. In the second, we offer a more refined dish - baked chicken meat with an original sauce.

With rice for the whole family

This recipe juicy chicken in the oven is suitable even for old poultry with tough meat. The dish turns out hearty, with crumbly garnish, suitable for children's table.

You will need:

• rice - 100 g;
• chicken - 1 carcass;
• onions and carrots - 1 root crop each;
• flour - 3 tbsp. spoons;
• butter - 3 tbsp. spoons;
• chicken broth - 200 ml;
• mayonnaise - 100 g;
• hard cheese - 100 g.

1. Rinse and boil the rice, bring to half-cooked.
2. Cut the onion and carrot, fry, mix with rice.
3. Boil the carcass of the bird, cut into pieces.
4. Fry the flour, add butter, dilute with broth. When the mass boils, add mayonnaise.
5. Put rice with vegetables, chicken meat in a mold, pour over the sauce.
6. Sprinkle with cheese, put in the oven. Bake at 200° for 20 minutes.

With apples - for the holiday

A good recipe on how to bake homemade chicken in the oven and get original dish for a family celebration.

You will need:

• chicken - 1 carcass;
• apples - 2 large;
• garlic - 3 cloves;
• broth - 200 ml;
• salt and pepper;
• spices - to your taste.

1. Cut the carcass and "flatten" it on the cutting table. This way it will bake faster.
2. Grate with spices, salt, garlic inside from the outside.
3. Cut the apples into slices, put on a baking sheet, add the broth.
4. Lay the carcass skin side up.
5. Put in the oven for 1.5 hours. Pouring the carcass with broth, you will get a beautiful crust.

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Poultry dishes

Recipe: BOILED CHICKEN. The chicken is processed, poured with hot water, after boiling, the foam is removed, cut roots, onions, salt are added and boiled, covered with a lid, until tender. The cooked chicken is taken out of the broth, allowed to cool, cut into pieces, poured with a small amount of broth and brought to a boil. On the remaining broth, homemade noodles are boiled and rice is stewed. When serving, portioned pieces of chicken are poured with sauce, garnished with noodles or rice with butter. The dish can also be served without sauce.

Recipe: CHICKEN STuffed. The chicken is processed, wings and legs are cut off, an incision is prepared along the back and the skin is cut off. They put the chicken on a napkin, close the holes with slices of skin removed from the legs, place the minced meat in the center and, wrapping it, give the product the shape of a roll. The roll is wrapped in a napkin, its ends are tightly tied.

After that, the roll is placed in a low dish, poured with broth, salt, onion, parsley are added and boiled until tender. welded stuffed chicken cool a little in this broth, take out, unfold and cut into portions, which are heated in the broth.

Pozharsky cutlets

FIRE CUTLETS- this is one of the few culinary products of Russian cuisine, the author of which is precisely known - the owner of a tavern in Torzhok, where A.S. Pushkin stopped more than once: “Dine with Pozharsky in Torzhok at your leisure. Try fried cutlets and go light.” Now these words are carved on a memorial plaque that adorns the old building of the former Pozharsky tavern.

Roasted poultry

Recipe: Roasted poultry. Large poultry (turkeys, geese, ducks) are salted inside and out, put back down on pans and baking sheets, poured with melted fat and roasted in the oven. If the bird is very fat, then it is poured not with fat, but with broth. Carcasses of chickens and chickens are fried with fat in pans on the stove until golden brown, then put in the oven and bring to readiness. After frying, the fat is drained from the pan or baking sheet, a little broth is added, boiled and the bird is poured with the resulting juice.

Goose with apples

Recipe: GOOSE WITH APPLES. The goose carcass is rubbed with flour and singeed. Then gutted and washed thoroughly. The neck of the goose, the legs up to the knee joint and the wings along the first joint are cut off.

The prepared carcass is rubbed with salt inside and out, tied with twine so as to press the wings and legs, placed on a baking sheet with its back down, put in an oven and fried until the goose is reddened.

Goose, duck stuffed with potatoes

Recipe: GOOSE, DUCK, STUFFED WITH POTATOES. Goose and duck carcasses are processed and fried. After that, they are stuffed with fried potatoes. To do this, the potatoes are peeled and fried as a whole, or, cut into pieces, placed inside the carcass and bandaged or sewn up.

The stuffed bird is placed in the oven and fried until tender, pouring fat and juice over it. Before serving, it is chopped into pieces along with the filling. Soaked lingonberries are served separately to the table.

Chicken with fresh mushrooms

Recipe: CHICKEN BAKED WITH FRESH MUSHROOMS. Spread the prepared chicken with fat, bake in the oven until golden brown, basting from time to time with the juice that stands out, take it out, let it cool and cut into pieces; pour the fat with the juice into a saucepan and stew the sliced ​​\u200b\u200bmushrooms, finely chopped onion in it, adding a little water; add salt, ground black pepper, put portioned portions of chicken on top, pour in dry white wine, close the pan tightly with a lid and cook over low heat for 25-30 minutes; take out the meat, put it on a warmed plate, and mushrooms on top; strain the sauce, add flour mixed with yolks to it, bring to a boil, season with lemon juice and pour chicken with mushrooms on a dish.

Chicken with sauce

Recipe: CHICKEN WITH PARSLEY SAUCE. Cut into portions about 750 g of chicken meat, put in salted water, add 15-20 black peppercorns and cook. Take out the cooked meat and place on a dish.

Fry 2 tbsp. tablespoons (without top) of flour and half a glass of butter and dilute with broth. Cook sauce over low heat.

Sort, wash and finely cut the greens of a large bunch of parsley, pour a glass of water and cook for 10-15 minutes, then pass through a sieve and add the greens to the sauce; season with 2 yolks, beaten with the juice of half a lemon, and pour over the meat.

File with mashed potatoes, boiled carrots or rice seasoned with oil.

The shelves of our modern stores are literally bursting with an abundance of chicken meat, here are whole carcasses, chickens already butchered, and giblets; we can always get both large broilers and tiny gherkins. One misfortune, for no amount of money it will 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, if you follow some rules and little culinary tricks, the dish from the village bird will turn out to be 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 homemade 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 a huge number of a wide variety of dishes from these domestic chickens. 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 already 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, coupled 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 probably 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 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. Fill with 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 tasty snacks from it, 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. Cut three sour apples 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 warm water or broth. 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. Spread the 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 to the pan vegetable oil, reheat 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 its 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.

Roasting chicken meat gives it amazing taste, tenderness and juiciness: salads and side dishes are successfully combined with baked chicken. There are many options for roasting chicken. Trying each of them, you will always enjoy the new exquisite taste. Remember a few recipes, the most simple and original.

How to cook chicken in the oven

Poultry meat in baked form is not only very tasty, but also satisfying. By frying one carcass, you will provide dinner for a large family or a group of friends. You can make it whole, in pieces, in the form of a skewers on skewers. Cooking chicken in the oven is not such a complicated process, any housewife can handle it. Following some recommendations, spoiling the delicacy is almost impossible.

Food preparation

Use these tips:

1. Choose fresh carcasses, the weight of which is not more than one and a half kilograms. It is better to take not frozen, but chilled.
2. Before cooking the chicken, be sure to wash the carcass and dry it with a napkin: this will make its crust crunchy.
3. Choose an option for how to marinate chicken for roasting in the oven. Suitable sauces, herbs and spices.
4. How long to bake a chicken in the oven depends on its size. As a rule, the process takes 40 minutes per kilo of meat. If the bird is domestic, then it takes longer to cook.
5. If you do not know at what temperature to bake chicken in the oven, turn on 180 or 200 degrees. This is the best option.

Oven Chicken Recipes

They bake both whole carcasses and their individual parts: for example, legs, thighs, wings, breast. Sometimes various vegetables are added to the meat - then you do not need to serve a side dish to the dish. Chicken meat, baked according to the original unusual recipe, may well decorate your holiday table, because it looks amazing even in the photo. Meet the most interesting ways cooking.

With potato

The food comes out very satisfying and nutritious, both adults and kids like it. It is best served with vegetable slices and fresh herbs. Before roasting chicken in the oven with potatoes, select good marinade- it must soak not only meat, but also soft potatoes, highlight them flavor combination. Be sure to serve this dish hot.

Ingredients:

• potatoes - 10 small pieces;
• vegetable oil - 2 tbsp. l.;
• bird - 1 pc.;
• ground paprika - 1 tbsp. l.;
• black pepper, salt;
• oregano - 5 g;
• dried basil - a pinch.

Cooking method:

1. Peel potatoes, cut into quarters. Pour a little paprika, salt and pepper into vegetable oil. Toss the potatoes with this sauce.
2. Cut the carcass into pieces. Mix remaining paprika, oregano, salt, basil and pepper with vegetable oil. Rub the meat with the resulting dressing.
3. Spread the potatoes on the baking sheet in a single layer. Place the bird pieces on top.
4. Bake in an oven preheated to 190 degrees for 45 minutes. Serve in portions, garnish with parsley.

Whole

The dish is truly festive. The chicken comes out very ruddy, golden, and the filling inside becomes a pleasant surprise. The recipe involves stuffing the carcass with mushrooms and cheese, but you can replace these products with any other, for example, vegetables or rice. Read how to cook whole chicken in the oven deliciously, and be sure to try making this dish.

Ingredients:

• hard cheese - 180 g;
• champignons - 0.6 kg;
• chicken carcass - 1 pc.;
• vegetable oil - 30 ml;
• a mixture of oregano, rosemary, sage - a full tablespoon;
• garlic - 4 cloves;
• fresh rosemary - a bunch;
• salt pepper;
• onion - 1 small head.

Cooking method:

1. Grind rosemary, crush garlic.
2. Mix oil with dry herbs. Put rosemary, garlic, salt and pepper there. Rub the carcass on top and inside with this marinade, leave for an hour and a half.
3. Chop the onion and mushrooms. Fry them in vegetable oil until cooked. Let it cool down a bit.
4. Grate cheese and mix with mushrooms. Fill the carcass with this stuffing.
5. Place the bird on an oiled baking sheet. Bake in an oven preheated to 190 degrees for about an hour and a half. Periodically water it with secreted juice.

Chicken fillet

Marvelous tasty dish, which looks amazing not only in the photo on the Internet, but also in reality. Chicken fillet baked in the oven without other products comes out dryish, so canned pineapples, tomatoes, cheese are added to it in the recipe - thanks to them, the meat will turn out sweet, tender, juicy. The dish is guaranteed to be loved by both adults and kids.

Ingredients:

• canned pineapple rings - jar;
• fillet - 3 large pieces;
• mayonnaise - 100 ml;
• cheese (hard) - 120 g;
• cherry tomatoes - 3 pcs.;
• soy sauce - 2 tbsp. l.;
• French mustard - 1 tbsp. l.;
• salt pepper;
• garlic - 3 cloves;
• a mixture of paprika, curry, hot cayenne pepper - 3 tsp.

Cooking method:

1. Carefully cut each fillet lengthwise into two plates. Slightly repel them under cling film.
2. Open a can of pineapples. Pour about a quarter cup of juice into a container. Add there soy sauce, mustard, herbs, salt and pepper, crushed garlic. Put the fillet in a container with the resulting marinade and leave for half an hour.
3. Grease the mold with oil. Spread the fillet on it, pour a little marinade on each piece and put a pineapple circle. Place half a cherry tomato in the middle of the ring. The cut must be at the bottom.
4. Lubricate portions of the fillet with a small amount of mayonnaise, sprinkle with grated cheese on top. Bake in the oven for about 40 minutes at 180 degrees. Serve hot.

in foil

Poultry cooked in this way comes out amazingly tender. If you are choosing how to cook chicken in foil in the oven, be sure to try next recipe- it includes a lemon, which gives the meat sourness, and garlic, which adds spice to the dish. Thanks to baking in foil, the meat is evenly soaked and takes on the taste of all seasonings.

Ingredients:

• lemon - 1 large;
• chicken - 1 small carcass;
• thyme - 2 branches;
• salt pepper;
• garlic - 5 cloves.

Cooking method:

1. Cut the garlic into slices, lemon into thin slices.
2. Rub the carcass inside and out with salt and pepper. Place half of the lemon slices and thyme in it.
3. Place the whole carcass on a baking sheet, spread the remaining lemon and garlic over it. Wrap it in foil so that the matte side remains outside.
4. Bake for about an hour at 190 degrees.

Grilled chicken

We are all used to trying such a dish in restaurants or buying it in stores, but it is very easy to make it at home. It would not hurt every housewife to know how to cook grilled chicken in the oven deliciously. This method changes the taste of meat beyond recognition, it becomes like a barbecue. You can fry the bird on a spit, if it is in your appliance, or just bake it on the grill.

Ingredients:

• chicken - 1 medium;
• mustard - 1 tbsp. l.;
• soy sauce - 120 ml;
• lemon - 1 large;
• salt pepper;
• vegetable oil - 50 ml;
• tomato sauce (preferably Krasnodar) - 2 tbsp. l.;
• a mixture of turmeric, cinnamon, cumin, coriander, ginger, cumin, cardamom, bay leaf - 2 tbsp. l.

Cooking method:

1. Salt and pepper the chicken.
2. Mix soybean oil and tomato sauces, mustard, dry herbs.
3. Spread the carcass with the resulting marinade on top and inside. Leave for a few hours.
4. Cut the lemon in several places, place it in the chicken.
5. Put the carcass on the skewer. If not available, grill the chicken on a wire rack, turning often.
6. Bake for an hour and a half at 180 degrees.

With vegetables up my sleeve

This is a great dish that has both meat and a side dish at the same time. Chicken with vegetables, cooked in a bag, benefits the body, it comes out very juicy. Before you bake the chicken in the sleeve in the oven, be sure to decide what vegetables to add to it: almost everything is suitable - tomatoes, bell peppers, broccoli, potatoes. Below is one of the most popular recipes.

Ingredients:

• thighs - 1 kg;
• potatoes - 4 medium pieces;
• zucchini - 1 large;
• carrot - 1 small;
• sour cream - 300 ml;
• onion - 1 small;
• salt, spices;
• bell pepper - 2 small.

Cooking method:

1. Mix sour cream with spices. Salt the bird and spread with half of the resulting sauce.
2. Peel all vegetables, cut into thin slices. Toss them with the remaining half of the sauce.
3. Connect the legs with vegetables. Put them in the sleeve, tie, put on a baking sheet. Pierce the top of the bag in different places so that it does not burst.
4. Bake for 1.5 hours at 185 degrees. 20 minutes before turning off, cut the sleeve so that the meat gets a golden hue. Do this carefully so that the juice does not leak out.

On a can of water

Very original and fast way of cooking. Chicken on a jar in the oven comes out very fragrant, the meat becomes soft, juicy. In the recipe, 0.5 liters of water is poured into the container, but you can replace it with a bottle of light beer. alcoholic drink will give the chicken a characteristic bitterness and an interesting aroma. Be sure to try making chicken on a jar, you won't regret it!

Ingredients:

• sour cream - 180 ml;
• carcass - 1 large;
• mustard - 1 tbsp. l.;
• peppercorns - 12-15 pcs.;
• bay leaf 5 pcs.;
• garlic - 4 cloves;
• salt, Provence herbs.

Cooking method:

1. Rub the chicken with salt. Mix crushed garlic with sour cream, mustard, herbs. Coat the carcass with this marinade, let stand for a couple of hours.
2. Pour a little more than half into a liter jar of water. Put pepper, bay leaf. Place the chicken on top in the oven.
3. Fill a baking sheet with a little water, put a jar with a bird. Put it all in a cold oven.
4. Set the temperature to 200 degrees and cook for 2 hours.

stuffed with apple

A dish with a completely unique oriental taste and aroma - chicken with apples in the oven turns out sweet and sour. The sauce adds spice to it, and the fruits themselves become an amazing side dish. For the dish, it is better to take hard sour apples with dense pulp. They will not lose their shape due to baking. Be sure to try to cook such a dish and treat them to your family.

Ingredients:

• apples - 4-5 pieces (the amount depends on the size);
• garlic - 2 cloves;
• chicken - 1 large;
• honey - 1 tbsp. l.;
• salt pepper;
• mustard - 1 tbsp. l.;
• mayonnaise - 180 ml;
• a mixture of oregano, rosemary, paprika - 1 tbsp. l.

Cooking method:

1. Crush the garlic. Mix it with mustard, mayonnaise, herbs, honey.
2. Cut apples into slices. Mix them with some of the marinade.
3. Salt and pepper the bird. Stuff with apples, sew or stab with a toothpick.
4. Spread generously with the remaining marinade and leave for several hours.
5. Bake for an hour and a half or two on a baking sheet, smeared with oil, at 190 degrees.

in a pot

There are many options for cooking chicken in the oven. Roast chicken in a pot in the oven is made with potatoes, a variety of vegetables, cereals. The recipe below is different in that it does not contain other ingredients other than meat and marinade. Serve such a dish with a side dish, for example, mashed potatoes, light vegetable salad, boiled rice. The taste of chicken in the oven will amaze you.

Ingredients:

• kefir (cream) - 0.5 l;
• chicken - 1.5 kg (preferably breast);
• parsley - 1 bunch;
• onion - 1 head;
• pepper, salt;
• ginger - 1 tbsp. l.;
• garlic - 3 cloves;
• coriander (seeds) - 0.5 tsp

Cooking method:

1. Cut the onion into half rings, squeeze with your hands. Chop greens, garlic.
2. Cut the chicken, put in a deep bowl, sprinkle with pepper, salt. Fill it with kefir mixed with onion, garlic, coriander, ginger.
3. Put in the refrigerator for a couple of hours.
4. Divide the chicken among the pots. Pour in the marinade, not reaching the top 2 cm.
5. Cook at 180 degrees for 40 minutes under the lids, and then another 20 minutes. without them. Garnish with fresh herbs before serving.

With eggplant and tomatoes

This puff dish looks great both in the photo and live: it will become a chic highlight of the festive table. Eggplant with chicken and tomatoes in the oven are perfectly baked. The delicacy turns out to be tasty, juicy, fragrant, nutritious. Every housewife should definitely try to cook chicken fillet with vegetables in the way that will be described below.

Ingredients:

• garlic - 3 cloves;
• eggplant - 3 pcs.;
• fillet - 3 pcs.;
• sour cream - 150 g;
• pepper, salt, herbs;
• cheese - 250 g;
• tomato - 3 large.

Cooking method:

1. Slice the eggplant lengthwise. Salt them, set aside for half an hour. Drain the juice, fry in a pan.
2. Cut each fillet into two plates, beat off. Season with salt, pepper.
3. Cut the tomatoes into circles. Chop the parsley and garlic, grate the cheese.
4. On a baking sheet greased with oil, lay out half the eggplant. Place the fillet on top. Next comes the second part of the eggplant.
5. Distribute tomatoes, greens.
6. Lubricate the dish with sour cream mixed with garlic, sprinkle with cheese. Bake at 190 degrees for half an hour. You can serve with a baguette.

Baking secrets

Each dish has its own little tricks. Tips on how to cook delicious chicken in the oven:

1. The meat will be juicier if you put a little butter under the skin on the breast.
2. If you bake chicken in the oven using foil, wrap it tightly so that the juices do not spread.
3. When cooking in a sleeve, be sure to pierce the meat in several places.
4. To check if a chicken is done in the oven, poke a toothpick through the thigh and breast. If the juice that comes out is pinkish, then it is still raw.

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