How to cook chicken backs in the oven. Recipe for a thrifty housewife - chicken backs in the oven - recipe for cooking

do you like chicken backs the way i am? If yes, then the recipe for oven baked chicken backs is for you!

True, I usually fry them in a pan until they crunch, melting out all the fat, which is located in the lower, costal part of the backs, where a lot of meat remains after cutting.

But the same can be done in the oven. Moreover, marinate the backs in advance, and supplement the dish with vegetables ... The melted fat will need to be drained.

It turns out very tasty, I assure you - until all the backs are gnawed, you will not drag anyone away from the plate!

And baked vegetables make an excellent pasta or pâté - you just need to put them in a glass and punch with a blender. Or you can simply serve baked vegetables as a side dish.

So, prepare the foods on the list.

Fold the chicken backs in a saucepan, add tomato juice, soy sauce(1 tablespoon), salt and spices for meat. Sprinkle lightly with oil. It will add blush. Chop the onion coarsely and add to the marinade too. Stir everything and refrigerate (15 minutes to several hours, depending on cooking time).

Fold the backrests into a baking dish.

Eggplant should be cut into slices and generously covered with salt, rubbed with your hands. After 10 minutes, rinse the eggplants and squeeze. Even if modern varieties do not contain solanine, this procedure will prevent them from absorbing excess fat.

Lay the eggplant slices "standing" around the backs.

Drizzle with the remaining soy sauce and brush a little with oil. Put in an oven preheated to 200 degrees for 10 minutes, then reduce the heat to 180 degrees and bake for about half an hour until browning.

Remove the dish from the oven, drain the melted fat, and place the cherry tomatoes on top, piercing them with a toothpick (otherwise they will burst and splash). Return to oven for another 10 minutes.

Serve the chicken backs with baked vegetables or pâté made with them.

This is delicious! Bon Appetit!

Photos below the recipe ↓

Recipe for economical hostess- chicken backs in the oven

Many different dishes can be prepared from the backs of chickens. This part of the chicken goes for cooking hearty soups, and for savory second courses. Our culinary offer is backrests that are baked in the oven. The backs are marinated in advance. For the marinade, take soy sauce and any mayonnaise.

Ingredients:
2 chicken backs;
salt;
30 ml of soy sauce;
1.5 tbsp. spoons of any mayonnaise;
a spoonful of vegetable oil;
seasoning for chicken.

Preparation:
1. We get acquainted with the products that are needed for implementation chicken dish... Amounts shown are for two servings.
2. Wash defrosted backs. If there are feathers, remove them. Dry the product using a cotton towel (or regular napkins). We transport the chicken parts to the die.
3. Rub the backs with seasoning for chicken, remember about salt (soy sauce will be used in the dish, so the amount of salted spice should be less).
4. Prepare the marinade for the backs. Just combine any mayonnaise, soy sauce in a bowl. We mix.
5. Pour the prepared marinade to the backs. Let be chicken product marinated in the chill for about 15 minutes.
6. In a commensurate baking dish, transfer the backrests together with the marinade. It is recommended to grease the form with oil.
7. Temperature parameters oven set at 200 degrees. We bake the backs for 40 minutes.

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Good evening!) There are a lot of chicken backs in the refrigerator, so they need to be used somewhere. So I decided today to cook chicken backs baked with vegetable stew... It turns out tasty dish, very easy to prepare. I want to note right away that chicken backs are very fatty, so the more vegetables you take, the better. Let's start cooking baked chicken backs with vegetables.

1. Take 8 chicken backs, rinse them and place them in a deep bowl.

2. Add ketchup to the dishes to the backs, tomato paste, salt, black pepper, turmeric. Mix the entire contents well. For now, set the chicken aside, and at this time turn on the oven at 180C.

3. Line a baking sheet parchment paper or foil. Wash the potatoes, cut them into small pieces and transfer to a deep bowl.

4. Add vegetable stew to the potatoes (I have frozen, it includes onions, carrots, bell pepper, zucchini, tomatoes and eggplant)

5. Thoroughly rinse the mushrooms and cut into not very large pieces, I cut immediately into a plate with vegetable stew and potatoes.

6. Season with salt, pepper and stir the contents of the plate. Then place in an even layer on a baking sheet already lined with parchment paper.

7. On top of the vegetables, place the already slightly marinated chicken backs and bake in the oven for 40 minutes.

8. After 40 minutes, you can remove the cooked food from the oven. It turns out a very tasty, slightly greasy dish, and the chicken turns out with a very ruddy crust.

Today I want to offer a very budget and tasty dish. I am sure that many of you have stocks of frozen vegetables left in the freezers after the winter, and they need to be eaten, since fresh vegetables are already appearing on the markets.

We will bake vegetables with chicken backs. Chicken backs are a very fatty product in themselves, so vegetables will be perfect for them.

To prepare chicken backs with vegetables in the oven, prepare the products according to the list.

Preparing chicken backs.

Cut off the fat over the tail, remove the fat. If there are leftovers from feathers, be sure to remove them. We wash the prepared half-carcasses. Put in a bowl and marinate.

To do this, pour the spicy and aromatic Caucasian adjika, ketchup onto the meat, salt and pepper.

Mix well and leave to marinate.

This time we are preparing vegetable pillow for our chickens. You can take raw potatoes, but I had potatoes boiled in their skins, as they say in "jacket". Remove the peel from it and cut into large slices. Cover the baking sheet with baking paper and put the chopped potatoes on it.

Any vegetables, fresh or frozen, are fine. Chicken backs are very fatty, so it is advisable to bake them with vegetables. And the more vegetables the better. I had frozen Vegetable mix from potatoes, carrots, mushrooms and onions. Pour all this beauty in an even layer on the potatoes.

Cut the bell pepper into large half rings. Cut the tomatoes in half. We also send peppers and tomatoes to a baking sheet.

While we were busy with vegetables, chicken backs were marinated. We put them on the "vegetable pillow" with the back up. We put the baking sheet in the oven and bake at 170 degrees for 40 minutes.

Oven baked chicken backs with vegetables are ready. It turned out to be a simple and tasty dish!

Step 1 out of 7

So, let's first prepare the meat for the casserole. It must be thoroughly washed, excess fat and feathers removed. The skin must be clean. It can be removed, but the fat that is melted into it is very tasty, so I left it. Dry the meat. Salt to taste, add ground allspice, spices to taste. I love French mustard, I certainly add it, a couple of teaspoons. Let the meat stand for 30 minutes. Salted.

Step 2 out of 7

Now we grease the meat with sour cream. And again we leave it for 30 minutes. You can add a few drops of vinegar to sour cream. Then the meat will be even tastier.

Step 3 out of 7

Peel the onions and carrots. Cut the onion into thin strips, three carrots on a coarse grater. You can add more vegetables that are in stock, green pea for example, or yellow bell pepper.

Step 4 out of 7

We clean the potatoes, cut each into 8 pieces lengthwise. Lubricate the baking sheet vegetable oil... We spread the potatoes, salt. Put onions on top, then carrots. Put the meat on top. Pour sour cream, I dilute it with water a little. And add water to the baking sheet. But again, water is optional, chicken backs are dry in terms of water, and potatoes may not turn out wet, but simply fried. See for yourself, to your taste, I advise you to pour water.

Step 5 out of 7

We put in a preheated oven, bake at 250 degrees for 40 minutes. Usually, meat is put on the bottom in casseroles, but I like it when the meat is on top, and the potatoes are stewed in a yushka, and the meat juice pours the side dish itself. Very tasty. Convenient, right?

Step 6 out of 7

After 30 minutes, I took out the casserole and sprinkled it with grated cheese. And again in the oven for 10 minutes so that the cheese has time to melt. You can grind with finely chopped herbs.

Ready!

Potato casserole with chicken backs is ready! The meat turned out to be very tender, the potatoes are fragrant, juicy, all this is under cheese crust... Simple and delicious! Bon Appetit!