Contacts
home/ Cakes

Unusual and simple chicken dishes. Chicken dishes: recipes with photos are simple and delicious

We bring to your attention the top 9 recipes for chicken main courses. Juicy, tender, crispy, aromatic - what dish will you cook today?

Chicken skewers in the oven

Description of preparation

    Chicken kebab in the oven turns out to be incredibly tender and juicy. Meat marinated in a marinade with garlic and soy sauce, skewered with an "accordion" and baked in the oven looks very appetizing and aesthetically pleasing. Good luck with your cooking!

Ingredients

  • Chicken fillet (we recommend Petelinka) - 2 Pieces
  • Vegetable oil - 2 Tbsp. spoons
  • Garlic - 2 Cloves
  • Sugar - 1 Tbsp. spoon
  • Coriander - 1 Tbsp. spoon (dry or fresh)
  • Soy sauce - 1 Tbsp. spoon
  • Chilli,
  • salt - - To taste

Servings: 4

Preparation

  1. We pre-soak the skewers in water for about 30 minutes. Cut the chicken fillet into long, narrow strips. Prepare the marinade: in a deep bowl, mix 2 tbsp. spoons vegetable oil(olive or sunflower), 1 tbsp. sugar, 1 tbsp. coriander, 1 tablespoon soy sauce, 2 cloves garlic, minced or finely chopped, a pinch of salt and pepper to your liking.
  2. Then carefully string the chicken fillet on skewers with an accordion and lower it into the finished marinade. We cover all this fragrant business with foil and remove the marinate in the refrigerator for 2 hours.
    After the meat is marinated, preheat the oven to 200 degrees. Place the kebab in a convenient baking dish and cook for about 20 minutes.
  3. The kebab should turn out to be a beautiful golden color. Do not forget to flip the skewers once. Your family and loved ones will be pleasantly surprised by the juicy chicken kebab on the winter table.

Ingredients

  • Chicken wings (we recommend Petelinka) - 15 Pieces
  • Large tomato - 1 Piece (juicy)
  • Onion - 1 Piece
  • Red bell pepper- 1/2 Pieces
  • Greens - 2 Pieces (bunches of dill and parsley)
  • Coriander - 2 Pinches
  • Cinnamon - 2 Pinches
  • Soy sauce - - To taste (instead of salt)
  • Mayonnaise - 2-3 tbsp. spoons

Servings: 3

Preparation

  1. So, chicken wings rinse thoroughly. Cut off excess skin, dry it and put it in a convenient dish. Then add finely chopped to the wings: tomatoes (without skin), onions, bell peppers, greens.
  2. Add a couple of pinches of coriander and cinnamon, a couple of tablespoons of mayonnaise and pour in the soy sauce, which replaces the salt. So try the marinade. It is important that it does not turn out oversalted or, on the contrary, lightly salted.
  3. We mix everything well with our hands. Then cover the dishes and marinate for about 2 hours.
  4. Then put the pickled wings on the wire rack. The coals should not be too strong, otherwise the chicken will burn out quickly.
  5. The wings are prepared quickly enough. Remember to turn the wire rack over so that the wings are fried on all sides. To cook the meat faster, pierce each bite with a fork. Juicy charcoal chicken is ready!

Chicken in a roasting sleeve

Ingredients

  • Chicken liver (we recommend Petelinka) - 300 grams (for filling)
  • Onions - 1 Piece
  • Egg - 1 Piece
  • Flour - 1 tbsp. spoon
  • Garlic - 4 Cloves
  • Salt, Pepper and Seasoning - To taste
  • Roasting sleeve - 1 piece

Servings: 5-7

Preparation

    1. A solemn event is ahead, but you do not know how to surprise the guests? I suggest classic recipe chicken in a roasting sleeve. The meat is very juicy and soft. First, prepare the liver by cutting it into small pieces. Rub the washed chicken with salt and seasonings to taste.
    2. I cooked chicken with filling - it turns out much tastier this way. To do this, combine the chopped liver with the sauce (flour + egg), mix thoroughly and fill the chicken from the inside with the resulting mass. Flour will absorb excess moisture and, when baked, the sauce will soften the filling
    3. Place the carcass in the sleeve, if you wish, you can add lemon wedges - this will make the meat even more spicy. Chicken is prepared in a sleeve for baking for no more than 1.5 hours at a temperature of 180 degrees. After this time, get the chicken out oven and let cool slightly, then serve on a large platter.

For a side dish, you can take potatoes or vegetables, which are also great baked in a sleeve or just on a baking sheet.

Ingredients

  • Yeast - 11 Grams
  • Sugar - 1 Tbsp. spoon
  • Milk - 250 Milliliters
  • Butter - 50 Grams
  • Flour - 350-400 Grams
  • Salt - 1 Pinch
  • Chicken (we recommend Petelinka) - 500 Grams
  • Mushrooms - 350 Grams
  • Onion - 1 Piece
  • Soy Sauce - 1 Teaspoon (optional)
  • Pepper - 1 Pinch

Number of Servings: 16-18

  1. To make the dough perfect, it is better to start the yeast separately. To do this, pour them warm (but not hot!) Milk and add sugar. Stir well and leave for a while.
  2. In the meantime, you need to melt the butter and cool it. When the yeast starts to work, add sifted flour, butter and a pinch of salt to it. Start kneading soft and elastic dough.
  3. How to make chicken and mushroom patties soft? It is important not to break the dough with flour. When it's done, cover it with a towel and put it in a warm place for about 1 hour. This time is quite enough to prepare the filling.
  4. For the filling, wash and dry the chicken, cut the fillets into small pieces.
    Pour some vegetable oil into the pan and send the chicken there. Add salt and pepper to taste. Fry until tender.
  5. Next, fry the mushrooms and onions in a pan, seasoned to taste. Combine mushrooms with chicken and mix thoroughly.
  6. When the dough has increased in volume, it must be divided into equal parts (about 16-18 pieces).
  7. Roll each piece into a cake and put the filling in the middle.
  8. Close the edges carefully so that the chicken and mushroom pies do not creep. Put on a greased baking sheet and let them stand for about 5-7 minutes. Then send to the preheated oven and bake until golden brown.

Chicken cutlets from minced meat

Ingredients

  • Chicken fillet (we recommend Petelinka) - 700 Gram
  • Eggs - 2 Pieces
  • Starch - 2 tbsp. spoons
  • Mayonnaise - 100 Grams
  • Salt - To taste
  • Pepper - To taste

Servings: 3-4

Preparation

  1. Defrost the fillet, if necessary, and cut into small pieces.
  2. Let's prepare the rest of the ingredients.
  3. Add mayonnaise, 2 tablespoons. starch, eggs, salt and pepper.
  4. Mix thoroughly and refrigerate for 15-20 minutes. The longer the meat is left, the better the cutlets will turn out!
  5. We take out, and fry in vegetable oil over low heat. We put it in a pile - and serve it to the table!

Chicken in kefir in the oven

Ingredients

  • Kefir - 0.5 Liters (2.5%)
  • Chicken thighs (Petelinka recommend) - 3 Pieces
  • Potatoes - 6-7 Pieces
  • Garlic - 5 Cloves
  • Italian Herbs - To taste (seasoning)
  • Salt - To taste
  • Pepper - To taste
  • Cherry Tomatoes - 5-6 Pieces
  • Vegetable oil - 1 tbsp. spoon

Servings: 3-4

Preparation

    1. Let's prepare the ingredients. Rinse the chicken and dry it with a towel. Wash and clean the garlic. Cut the washed potatoes into small slices.
    2. Prepare the chicken marinade. Pour kefir into a container, add salt, pepper, Italian herbs and finely chopped garlic. Stir and then place in the marinade chicken thighs... We marinate for 30 minutes.
    3. Put the potatoes in a baking dish pre-greased with vegetable oil. Crush the garlic cloves with the edge of a knife and place between the potatoes.
    4. Put the pickled chicken thighs on the potatoes.
    5. Cut the cherry tomatoes into quarters and place them in a baking dish between the chicken and the potatoes. Pour the remaining marinade on top. We put in the oven for 40 minutes, the temperature is 200 degrees.

Ingredients

  • Chicken (we recommend Petelinka) - 1 Piece
  • Lemon - 1 Piece
  • Salt - 1 Kilogram

Servings: 4-6

Preparation

  1. This incredibly simple salt chicken recipe only requires 3 ingredients. In addition, lemon is completely optional, and not always used. However, lemon gives an additional aroma, and if you have it on hand, then I recommend using it.
  2. You really need a lot of salt. Place it on a baking sheet or in a baking dish and flatten with your hand or spatula. Do not worry that this amount of salt will make the dish too salty - this is completely wrong. The chicken will take exactly as much as she needs and not an ounce more.
  3. The chicken must be washed and dried thoroughly. This is important as wet chicken can stick to the salt. If you wish, you can cut it, but it looks much more festive as a whole. Put absolutely dry chicken on salt, after placing washed and dried lemon in the middle.
  4. Salted chicken is ready and can be sent to a well-preheated oven. No additional marinades or spices are needed anymore. If you wish, of course, you can grease it with sour cream on top or tomato sauce, however, thanks to the salt, it will be quite juicy and tasty without additional spices.
  5. Depending on the oven and temperature, the food will be ready in 1-1.5 hours. Then the chicken must be carefully removed from the salt and can be served immediately.

Chicken with cheese in the oven

Ingredients

  • Chicken fillet (we recommend Petelinka) - 6 pieces
  • Sour cream - 3 tbsp. spoons
  • Garlic - 3 Cloves
  • Greens - To taste (dill or parsley)
  • Hard cheese - 300 Grams
  • Vegetable oil - 2 tbsp. spoons
  • Salt - To taste
  • Pepper - To taste

Servings: 6

Preparation

  1. Rinse and dry the chicken fillet. Then cut into 2 pieces and beat with a kitchen hammer. Season with salt and pepper to taste.
  2. In a preheated frying pan, fry the chicken pieces in sunflower oil. Then place everything on a baking sheet.
  3. Let's make the sauce. Mix sour cream, finely chopped dill and garlic in one container.
  4. Brush the chicken fillet with the sauce. Sprinkle with grated cheese on top.
  5. Bake in a preheated oven for 30 minutes, temperature 200 degrees.
  6. Ready!

Ingredients

  • Chicken (we recommend Petelinka) - 800 Grams
  • Eggplant - 1 Piece 1
  • Tomato - 1-2 Pieces
  • Tomato paste - 113 Tbsp spoons
  • Garlic - 1 Clove
  • Parsley - To taste

Servings: 4-5

Preparation

  1. Cut the chicken into pieces, wash and dry.
  2. Cut the eggplants into small pieces.
  3. Cut the tomatoes into slices.
  4. Lay the chicken, eggplant in layers.
  5. Lay the tomatoes on top.
  6. Place the chicken pieces on the vegetables and pour over the tomato paste diluted with water.
  7. Place on baking mode for 60 minutes.

They often appear on our table because they are very tasty, inexpensive and healthy. Therefore, we want to tell you how delicious and unusual to cook chicken.

Chicken fillet in "openwork"

This dish cooks very quickly and can even decorate festive table... Read how to cook chicken and potatoes delicious and unusual.

  • 100 grams hard cheese grate on a fine grater and mix with one bunch of chopped greens (parsley).
  • Process two large chicken breasts, peel them free, cut into thin strips and fry in a dry skillet for a couple of minutes. Do not forget to salt and pepper beforehand.
  • Peel six medium potatoes and grate them on a coarse grater. Squeeze out excess juice, add one egg, two tablespoons of flour and salt to taste. Stir the food thoroughly.
  • Preheat a frying pan on the stove, pour in enough vegetable oil to cover the bottom, and then lay the prepared potatoes in an even layer. To make a beautiful "pancake", press and level it with a spatula.
  • After a couple of minutes, when the potatoes are browned on one side, turn them over. Then place on one side and sprinkle with grated cheese.
  • When a few more minutes have passed and the cheese begins to melt, cover the filling with the second half of the pancake.

Fry the "fishnet" chicken again on both sides, and then immediately serve it to the table with a salad of fresh vegetables.

How to cook chicken tasty and unusual (with photo)

In this recipe, you will be surprised not only by the original approach, but also by the simplicity of its implementation. Prepare this dish for your guests and surprise them with this delicious dish. How to cook chicken tasty and unusual? Read the recipe below.

  • Heat a skillet without oil over a fire, add one tablespoon of sugar and one spoonful of salt to it. Cook this peculiar caramel before Brown color without forgetting to stir it constantly.
  • Pour a glass of water into the pan and cook until the sugar and salt are completely dissolved in it.
  • Rub ten with garlic and pour the resulting mass over each piece.

Place the chicken on a baking sheet and bake it there for half an hour.

How to cook whole chicken tasty and unusual

Crispy chicken with a beautiful crust and spicy taste will impress your guests. I would like to note that it is cooked together with a side dish in a very short time. How to cook chicken tasty and unusually whole:

  • Take a whole chicken (about 1200 grams), wash it, cut the tail off and dry with a towel.
  • After that, put it on the breast and press it with your hands until a characteristic crunch. This is necessary so that the chicken is completely placed on the baking sheet and does not burn.
  • Rub the inside and outside of the chicken with salt and pepper. Use a silicone spatula to lift the skin over the breast and thighs.
  • 50 grams butter mix with half a teaspoon of garlic powder and spread under the skin. Melt the remaining oil from this procedure.
  • Chop two garlic cloves, half an onion and half a lemon. Apply the food to the inside of the bird.
  • One carrot, one small zucchini, two red onions and a few potatoes, wash, peel, chop coarsely, and then pour olive oil, mix with salt and ground pepper.
  • Place the chicken in a baking dish with the legs tied together and brush with vegetable oil. Spread vegetables around, pour in a little vegetable broth and add rosemary to taste.

Cover the poultry and garnish dish with foil and bake in the preheated oven for one hour. When the specified time has passed, remove the foil, brush the chicken with broth and cook it for another half hour, reducing the heating temperature. Serve the finished dish to the table along with herbs and fresh vegetables watering with lemon juice.

Original julienne

How to cook chicken tasty and unusual? If you love julienne, then check out this recipe. Instead of cocotte makers, we will use buns from white bread by removing the crumb and cutting off the top of them. Recipe:

  • Boil the leg in salted water, peeling it off. After that, separate the meat from the bones and chop it with a knife.
  • Peel off two onions, chop finely and fry in vegetable oil until golden brown.
  • 400 grams fresh mushrooms(you can take champignons or oyster mushrooms) cut arbitrarily and send to the pan. Cook them until the liquid has completely evaporated.
  • Add prepared chicken, salt, pepper and 200 grams of sour cream to the mushrooms. Simmer everything together for a quarter of an hour.
  • At this time, prepare the buns (five or six pieces) - cut off the tops and remove the crumb.

Fill the bread with the filling, sprinkle it with grated cheese and bake in the oven until golden brown.

"Velvet" chicken

Housewives often complain that healthy dietary chicken breasts are often dry and not very tasty. However, thanks to this recipe, you can please your loved ones with delicious and juicy dish... How to cook chicken tasty and unusual in a skillet:

  • To get started, prepare the marinade - whisk one protein, add a tablespoon of starch, a tablespoon of rice or apple cider vinegar and half a teaspoon of salt. Mix the ingredients thoroughly.
  • Cut two chicken breasts into small pieces, fill them with marinade, cover with cling film and refrigerate for half an hour.
  • Pour two liters of water and a spoonful of vegetable oil into a saucepan. After that, put it on fire and bring to a boil.
  • When the indicated time has passed, transfer the chicken to the pot, removing any excess marinade. Boil it for one minute and then remove it.
  • Peel and then chop one onion and two garlic cloves. 200 grams Chinese cabbage cut into cubes.
  • Mix four tablespoons of soy sauce with a spoon balsamic vinegar, a tablespoon of honey and half a spoon of vegetable oil. Stir the ingredients and add black pepper to taste.
  • Preheat a skillet (preferably a wok), add a little sunflower oil and fry the onion on it. Then add garlic and cabbage to it, and fry all together for three minutes.
  • Pour the sauce over the vegetables, and when it boils, add the chicken.

Delicious and juicy chicken will be ready in 10 minutes. It remains to arrange it on plates, sprinkle with soy sauce and serve.

Chicken casserole with cottage cheese

How delicious and unusual to cook chicken for a family dinner? Here's a recipe original dish, which is juicy and delicate taste... To prepare it, you will need:

  • Grind with a meat grinder 600 grams chicken fillet.
  • Cut two medium onions into cubes and sauté them in vegetable oil.
  • Mix two yolks with 50 grams of vegetable oil.
  • Combine the prepared foods, add 200 grams of cottage cheese, chopped herbs, one and a half tablespoons of starch, salt and ground pepper to them.
  • Whisk the whites into a strong foam and gradually add them to the rest of the food.
  • Place the mixture in a baking dish and sprinkle with grated cheese.

Cook the casserole in the oven for half an hour and garnish with fresh herbs before serving.

Chicken and pineapple casserole "Festive"

If you want to surprise your guests, then try to cook a delicious dish according to our recipe. How delicious and unusual to cook chicken and potatoes in the oven:

  • Cut 800 grams of chicken fillet into medallions, and then marinate in your favorite spices and mayonnaise.
  • After an hour, remove the chicken from the refrigerator and beat each bite with a kitchen hammer.
  • Grease a baking dish with oil, and put half of the prepared meat on its bottom in an even layer.
  • For the second layer of the casserole, use the onion cut into half rings, for the third ring a tomato, and for the fourth one 150 grams fried mushrooms... Salt and pepper each layer to taste, grease with mayonnaise.
  • Put the potatoes cut into rings in the next layer, put the second part of the meat on it, and at the end - the pineapple slices.
  • Garnish with thinly chopped bell peppers and place in the oven for 40 minutes.

Sprinkle cheese and chopped herbs on the casserole before finishing cooking.

Chicken with sour cream in a slow cooker

  • Cut two chicken fillets into small cubes.
  • Chop two peeled onions in the same way.
  • Peel and finely chop four potatoes.
  • Beat two eggs with a fork, add a glass of sour cream and two tablespoons of sifted white flour to them.
  • Stir the prepared foods with the filling, and then send the resulting mixture to the multicooker bowl.
  • Sprinkle grated cheese on the future casserole and then set the Bake setting for 50 minutes.

Cut the finished dish into portions and serve.

Chicken in the sleeve

If you want to surprise your family with a delicious dinner, then try baking a whole bird in the oven. How to cook chicken tasty and unusual in the oven in the sleeve, read below.

  • Process a carcass weighing one and a half kilograms, rub it inside and outside with salt, chopped garlic and ground pepper.
  • Drizzle the chicken with olive oil and then rub with sour cream.
  • Place it in a baking bag and place it in the preheated oven. Do not forget to make several punctures in the package beforehand.
  • After an hour, cut the bag, brush the chicken with the juice that has separated and bake it until golden brown.

After a quarter of an hour, a fragrant and tasty dish can be served at the table.

in garlic sauce

The secret to this simple dish lies in the marinade. It is thanks to him that the appetizer turns out to be juicy and aromatic. The recipe is simple.

  • In a large bowl, combine four tablespoons of soy sauce, a spoonful of honey, chopped ginger root (small piece), three cloves of garlic, salt, ground pepper, a pinch of dried basil, and a couple of tablespoons of vegetable oil.
  • Cut the wings at the joints and soak them in the marinade for several hours.
  • Spread the wings out on a baking sheet and then place them in the preheated oven for half an hour.

During cooking, water the chicken with the remaining marinade, and if it is not enough, you can use the juice that has been released.

Conclusion

We hope you enjoy our recipes. Now you know how tasty and unusual to cook chicken, which means that you will often delight your family with new tastes.

The chicken is probably the most popular and beloved bird on our planet. In the culinary sense, of course ... Delicate, dietary meat, the possibility of using different parts carcasses in creation culinary masterpieces raise the chicken to the rank of the most beloved meat product, moreover, much more affordable than beef and pork.

How can you cook chicken

Chicken can be cooked by all known methods of thermal processing of products - boil, bake, fry, stew, steam, grill, deep-fat. Chicken dishes can be completely different and in nature - dietary and light or hearty and spicy, simple and primitive or sophisticated and refined, quick and affordable dishes for hastily exclusively for home meals or vice versa, appropriate only in holiday menus and on special occasions.

This is the most "democratic" type of meat, because chicken can be cooked in so many ways that it will be possible to satisfy the individual tastes and preferences of everyone without any problems. And the choice of a suitable side dish for chicken will also not cause any trouble - any original or classic will do.

The variety of chicken dishes is really great - from the legendary chicken broth, hot main courses and cold appetizers, up to salads, canapes, toppings for stuffed vegetables and baking. Chicken goes well with all types of vegetables, spices, fruits, cereals, root crops, is compatible with all other types of meat, and in some national cuisines it is used in combination with seafood and even fish. Depending on your own preferences, chicken dishes can be tender, spicy, sour, spicy, and even savory and sweet.

We were concerned with the problem of the crisis and thought about how not to spend the entire family budget on food. It turned out that if you approach cooking super practical, then even the most ordinary chicken can be used to cook many simple and delicious dishes... A sort of waste-free production!

Butchering the chicken

For cooking, take a large chicken weighing about 2 kg. And if you have big family, take two.

Cut the chicken as follows: gently remove the skin from the breast and cut the skin around the chicken neck, then separate the breast, wings and legs from the back. Divide the legs into drumsticks and thighs. Fillet chicken breast separate from the bones and divide into two, separate the tenderloin. Don't throw anything away!

Getting started cooking

Cook first tasty soup with homemade noodles

Chicken soup with homemade noodles. Photo: thinkstockphotos.com Needed chicken back, tenderloins and chicken bones remaining from the breast, 3 eggs, 300 g wheat flour, 2 potatoes, 1 onion, 1 carrot, 1 bell pepper, a bunch of herbs, a pinch of salt

Boil broth from chicken. While the broth is cooking, cook the noodles. Beat the eggs with a whisk, gradually add flour and knead into a tough dough. Put in the cold for 30 minutes. Remove the chicken with bones from the broth, add vegetables to the soup and boil until almost cooked. Roll out the dough thinly, cut into noodles, add to the soup and cook for 10 minutes, sprinkle with herbs and remove from heat.

Dish number two - chicken sandwiches

Chicken sandwiches can taste delicious and healthy breakfast... Photo: thinkstockphotos.com Finely chop the fillet that you removed from the broth. Put it in the refrigerator. In the morning, add a couple of tablespoons canned corn, chopped herbs and a little sour cream or mayonnaise. Stir the resulting mixture and put on bread. Boiled chicken meat usually enough for 4-5 sandwiches.

Let's go to the third course and cook baked spicy chicken with vegetables

Baked chicken accompanied by crispy vegetables is truly a royal dinner. Photo: thinkstockphotos.com Marinate today for a royal dinner tomorrow.

You will need chicken thighs, drumsticks and wings, 2 tablespoons. grain mustard, 2-3 tsp adjiki, 2-3 carrots, a handful of frozen green peas, salt to taste, a bunch of greens

Cut the carrots into cubes. Mix mustard, adjika and salt. Add carrots, peas, marinade and chopped herbs to the chicken. Stir the food and leave to marinate in the refrigerator overnight. Bake in the oven until tender at 180 ° C.

Cooking the fourth dish - homemade rolls

Rolls stuffed with cheese are a versatile and super healthy dish. Photo: thinkstockphotos.com You will need half of the remaining chicken fillet, a bunch of greens, 100 g feta cheese, 2-3 tablespoons. green peas, 2 tbsp. sour cream, salt - to taste

Cut the chicken fillet lengthwise into two and beat through the cling film. Combine cheese, chopped greens and peas. Put the mixture on the fillets, roll up. Brush with sour cream and bake in the oven for about 30 minutes at 180 ° C.

There will also remain for semi-finished products: we cook meatballs- dish number five.

The meatballs can be frozen for a delicious lunch or dinner later. Photo: thinkstockphotos.com

It will take 0.5 tbsp. rice, 1 onion, 1 small carrot, leftover fillet, 1 egg, 1 tsp. vegetable oil, salt - to taste

Boil rice until half cooked, cool. Spread onions and carrots in butter. Grind the breast in a blender or scroll in a meat grinder, combine the resulting minced meat, rice, vegetables, salt, mix and form small meatballs. Spread out on a board and freeze.

And from chicken skin we will prepare an old one Jewish dish - stuffed necks.

Stuffed chicken neck is a traditional Jewish dish. Photo: r0ckstarm0mma.com

You will need chicken skin (neck and skin from the breast), 1 onion, 2 tbsp. bread crumbs, 3-4 tablespoons butter.

Fry in butter onion, add bread crumbs and brown slightly. Put the resulting mass on chicken skin and roll into a tight roll. Tighten slightly with a thread and fry in oil until golden brown.

Successful savings!

The shelves of our modern stores are literally bursting with the abundance of chicken meat, here whole carcasses, and already cut hens, and giblets; we can always purchase both large broilers and tiny gherkins. One problem is that no money will be able 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 prepare, and the result is considered too unpredictable. And completely in vain! Those who are older will never forget the taste and aroma of noodles or broth prepared by grandmother from a chicken slaughtered in the morning. Take my word for it, or better check, you will never be able to cook anything like this from industrially grown chicken. And do not be afraid that the village chicken will turn out to be too tough, subject to some rules and small culinary tricks a village bird dish will turn out to be juicy, tender, and soft, and its taste and aroma will charm you once and for all. Today we invite you to figure it 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 raised in almost complete immobility and fed with compound feed. On the other hand, each courtyard ran its own chickens. And they prepared a huge number of the most diverse dishes from these domestic chickens. They were boiled and stewed and fried and baked; they cooked both noodles and porridge with them; homemade chickens were perfect for preparing snacks, and for first courses, and for second courses. And what pies and pies were obtained with meat and giblets of domestic chickens! Nothing has changed today. You can cook almost any familiar dish from homemade chicken, only such a dish will turn out to be many times more tasty, aromatic and rich than one prepared from ordinary store chicken. And this applies not only to dishes of Russian cuisine, but also to many other dishes. national cuisines... For example, chakhokhbili from homemade chicken turns out to be much more tasty, and how fragrant and rich in lagman comes out of such a chicken! And try to make an Indian curry from such a chicken, you yourself will be surprised at how much more delicious this aromatic and aromatic 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, and baked in a pot with vegetables and spices, and cooked on a jar, adding additional softness and juiciness to it. Can you list everything? Just believe me, any dish made from homemade village chicken, contained on a free range, turns out to be incredibly tasty and fragrant, you just need to put 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 culinary recipes, which will surely help even the most inexperienced housewives and will easily tell you how to cook homemade chicken.

1. First of all, let's figure out where we can get a real country house 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 faked: they tint ordinary store turmeric and pass them off as domestic chickens, hoping for the inexperience of the buyer. It is best to buy domestic chickens directly from the grower. If you ask around your friends, there will surely be 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 personally for you they will slaughter and prepare the freshest chicken, and you can see with your own eyes the conditions of keeping the chickens offered to you.

2. If you do decide to buy chicken in the market, choose your purchase very carefully. First of all, decide on which dish you need homemade chicken for. For broths and soups, layers about a year old are best suited. Such a chicken should weigh no more than one and a half kilograms, the legs of such a domestic chicken should be long, the brisket is rather tough, 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 brisket still quite soft, with legs still bright, yellow, not white. The meat of such chicken will be soft to the touch, and the bones will be thin and fragile. Often, modern breeds of free-range broilers are also called home chickens. Of course, such chickens and meat have more, they are both fatter and softer than layers, and it is much easier to cook them. One problem is that even such homemade broilers do not match the taste and aroma of real village chickens, although they are, of course, tastier than store broilers. Here the choice is yours. Try it and choose for yourself which domestic chickens you like best.

3. Having decided on the choice, examine the chicken more closely. Next, carefully examine the carcass of the chicken you have chosen. In a good home chicken, the legs will be blue, and the thighs will be yellow due to the fat. The skin of a good chicken will be rather thin, slightly transparent, yellowish. Do not take a chicken with too white or evenly colored yellowish skin - probably such a carcass was soaked in chlorine or tinted with turmeric to give a more attractive presentation, but is it worth it to shop from a seller who is trying to deceive you from the very beginning? Be sure to smell the chicken of your choice! A good country house chicken has a rather thick, but pleasant smell. If the chicken offered to you has the usual slightly sweetish, barely noticeable smell - you are deceived, passing off an ordinary industrial bird as a domestic one. And, of course, make sure of the freshness of the poultry offered to you: see if its skin is windy, smell it, if the chicken has begun to deteriorate, feel if the meat has lost its elasticity - everything is as usual when choosing fresh poultry.

4. After bringing your chosen homemade chicken home, prepare it immediately. Cut off the head and legs, rinse the neck and head thoroughly, and scald the legs, clean and cut off the claws. These chicken parts are great for making broth and adding extra flavor and richness to it. Rinse the inside and outside of the chicken. Examine it carefully, because even a very well-plucked and scorched chicken could have small hemp from feathers lost in the deep layers of the skin - just pull them out with tweezers. If you're going to boil your chicken broth, you're done. If you bought chicken for stewing or frying, soak it for a couple of hours in salted water, this will give the chicken extra juiciness and tenderness. After soaking, rinse your chicken again thoroughly and dry slightly. Do not soak your chicken in milk or water and vinegar! This will deprive her of that charming, rich, thick aroma, for which you have spent so much effort finding and buying a real country poultry.

5. Let's start our acquaintance with homemade chicken dishes with the preparation of broth, the very fragrant, rich and delicious chicken broth that your grandmother could be proud of. Place the gutted, peeled and washed whole chicken carcass in a deep saucepan, add the peeled legs and head and neck. Fill in cold water so that the water covers the chicken 10 to 15 centimeters. Bring water to a boil over high heat, skim off the foam, reduce heat to very low, cover the pan with a lid and leave to simmer for almost no simmer 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 together with a string. After an hour, add prepared onions, carrots, a bunch of herbs and a couple of bay leaves to your broth. Cover the pot with a lid and cook for another hour or an 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 until tender. When the broth is ready, remove the vegetables, herbs and bay leaf from it, and leave the chicken to cool. From cooled to room temperature Take out the chicken and strain the broth. This 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 stock of such a tasty and aromatic broth will always come in handy in your kitchen!

6. The chicken remaining after boiling the broth can be used in soup or salad, you can serve it cold with horseradish, you can make many different delicious snacks, or you can bake it whole with garlic and sour cream. Try it, it's delicious! Combine one cup of good thick sour cream with six minced garlic cloves, 1 teaspoon of your favorite chicken spice, and ½ teaspoon of salt. Let it brew for 10 minutes. Brush the resulting sauce on the outside and inside of the boiled home-made chicken and place in a greased baking dish. Place a few slices of butter on top of the chicken. Bake in an oven preheated to 180 ° for 20 - 30 minutes until golden brown. Serve with boiled potatoes and pickles.

7. Homemade chicken baked in the oven with apples and lemons is very tasty. Rinse thoroughly and soak a homemade chicken weighing about two kilograms in cool salted water for two hours. Remove chicken from brine, rinse and dry. Slice the chicken along the breast and open it like a book, beat it lightly with a cooking hammer, rub with your favorite spices, crushed garlic and salt. If the chicken is not fat enough, place a few slices of butter under the skin. Cut three sour apples into large slices, removing the center with seeds. Cut one small lemon into thick rings. Grease the baking dish with oil, put apples and lemons on the bottom, put the chicken on top, top up, add a couple of glasses of chicken broth or water. Bake in an oven preheated to 180 ° 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 fair amount of time left before the end of baking, feel free to add half a glass of broth or water.

8. Juicy and soft homemade chicken turns out, 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 charm of homemade chicken in its own rich smell and taste, it is enough to do with plain water or chicken broth. Soak for an hour in salted water, rinse and drain one homemade chicken weighing up to one and a half kilograms. Mix three tablespoons of sour cream with three tablespoons of softened butter, one worn out clove of garlic, salt, black and red pepper to taste. Grate the chicken with the resulting sauce. Liter glass jar fill three quarters warm water or broth. Gently put the chicken on top of the neck of the can, like a glove, tail down. Place the can of chicken on a baking sheet and place in an oven preheated to 180 °. Bake for an hour and a half. If the chicken starts to brown too quickly on the top or on the wings, cover it with cling foil.

9. Roast homemade chicken in pots is very tasty. 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 garlic cloves. Large chunks 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 skillet 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 transparent, then add the carrots and fry over medium heat until golden brown. Transfer vegetables to a separate plate. Add a couple of tablespoons of vegetable oil to the pan, heat up and add the potatoes. Fry over high heat, stirring often, until golden brown. When the potatoes are fried, add the fried vegetables, chicken, Bell pepper, ¼ teaspoons 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. spoon tomato paste and simmer, stirring occasionally, for a couple of minutes. Remove from heat. Place one bay leaf at a time in ceramic portion pots, spread the chicken with vegetables and add three quarters of the chicken broth. Place the pots on a baking sheet, cover and place in an oven preheated to 180 ° for one hour. After the time has passed, remove the pots 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 quite easy to make delicious homemade chicken in a jar. Chop the chicken into small pieces, cut a couple of garlic cloves 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 water or broth to the chicken - it will be stewed in own juice! Turn on the oven and bring the temperature to 160 °. Simmer the chicken in a jar in its own juice 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.