How to soak poultry meat. Food without danger

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Whole chicken, chicken, legs, or other parts can be cooked completely different ways... To do this, you do not have to go out into the countryside or buy special dishes, but only make a new marinade each time. Poultry meat turns out to be sweet, salty, juicy, spicy - and all this is only due to how you approach the choice of marinade. Several simple recipes below will help you prepare not only a delicious, but also a beautiful dish, as in the photo from cookbook.

Marinade for chicken

An integral component for cooking not only chicken, but also beef or pork, is the marinade. Thanks to him, the meat becomes more tender, juicy, and generally very tasty. The poultry does not require a lot of preparation, because the meat itself is soft when compared to beef or pork. Due to this, aggressive ingredients such as vinegar or other acids do not need to be added to the marinade, unless you want to add spice to the meat.

You can deliciously marinate chicken for any kind of cooking. The kebab remains the most popular. Use any kind of marinade for it. At home, chicken is fried, baked, stewed. In this case, pickling the bird is also possible and even necessary if you want to get a special taste.

Whichever marinade you choose, there are several rules that you should follow for cooking delicious meat:

1. If you bought a frozen carcass or poultry parts, then you must defrost them naturally before marinating.
2. The entire surface of meat and vegetables is smeared (if you plan to bake them together).
3. Keep the meat under the sauce for at least 2 hours. The longer, the tastier the chicken will be, no matter how you cook it.
4. To add sourness to the dish, you can add lemon juice to the marinade or table vinegar.
5. You can marinate meat only in enamel or glassware. Do not use plastic or aluminum bowls for this purpose.

Since chicken meat has a neutral taste, almost any marinade is suitable for it, except for aggressive ones based on acids. Mayonnaise remains the most popular cooking method, because it is sold everywhere and is inexpensive. A delicious and beautiful dish turns out to be marinated in soy sauce, honey, sweet and sour sauce, mustard, creamy or tomato marinade: everyone chooses how to prepare the dish based on preferences and the availability of ingredients at hand.

Fillet

The driest part of a carcass is the breast. The same meat is also dietary, contains a lot of proteins and nutrients. Marinating chicken for frying will take the longest time to give the dish a juiciness and tenderness in taste. To do this, use marinades with lemon juice. The brisket baked on the grill in sweet and sour sauce will turn out delicious.

Wholly

If you decide to cook the whole chicken, then apply the marinade not only on top, but also from the inside so that the meat is well saturated. You can use different sauces: sour, sweet, spicy, salty. It is most convenient to marinate the bird in a bag: spread the sauce over the entire surface of the bird, spread the inside, place the carcass in the bag and tie. Then put it in the refrigerator for a period of 4 hours or more.

Marinade for chicken in the oven is made according to any recipe you like. If you want to surprise guests or loved ones, then cook a chicken in your sleeve - tender dish will not leave anyone indifferent. You can bake meat in the oven either in foil, or simply on a baking sheet or in a mold. To receive juicy meat on a baking sheet constantly during cooking, pour the juice that comes out of the chicken.

Grilled chicken

If you are a lucky owner of a grill, then you can indulge yourself with delicious chicken meat all the time. It is best to marinate chicken for grilling in soy sauce, wine, lemon juice with the addition of herbs, any spices, garlic. Mayonnaise or sour cream will turn into fat during cooking and will not linger on the meat. Delicious marinade for chicken, grilling will make the meat more tender. Correctly selected spices can smooth out the flaws and emphasize the advantages of the product and make the dish look beautiful, as in the photo.

Chicken marinade recipes

Making a pickle sauce is easy, you just need to have the right ingredients on hand. Great amount different recipes will allow you to constantly change the taste of the familiar to everyone chicken meat... Choose any recipe you like and use for cooking chicken kebab, baked chicken or pan fried.

• Time: 10 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 100 kcal / 100 g.
• Purpose: marinade.
• Cuisine: international.
• Difficulty: easy.

Pickle absolutely any part in soy sauce, but the wings are the most delicious if you bake them in the oven or cook on the grill. Please note that in this case, you need to salt either quite a bit, or refrain from adding salt altogether. The soy sauce chicken marinade itself is salty, so there is a chance that you will oversalt the dish. How to prepare the sauce correctly.

Ingredients:

• soy sauce - 200 ml;
• mustard - 3 tsp;
• garlic - 2 cloves;
• parsley - a bunch;
• hot pepper - a pinch.

Cooking method:

1. Pass the garlic through a garlic press or chop finely.
2. Chop the parsley and knead it with your hands.
3. Mix soy sauce with mustard until smooth.
4. Add garlic and pepper to the mixture.
5. Put the chicken in a bowl, pour over the sauce, rub the mixture with your hands and leave for 2-3 hours.

• Time: 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 300 kcal / 100 g.
• Purpose: marinade.
• Cuisine: Russian.
• Difficulty: easy.

It is best to marinate chicken for baking in the oven according to this recipe. You should choose high-calorie mayonnaise, by no means homemade. To give the bird a special flavor, you can use the hop-suneli seasoning, curry, turmeric, chicken mix, sage, chili, basil - whatever you love. If you want the poultry meat to turn out to be especially tender, then leave it to marinate overnight. After that, the workpiece can be cooked in the oven, over a fire, or fried in a pan.

Ingredients:

• mayonnaise - 250 g;
• garlic - 5 cloves;
• onion- 1 PC.;
• salt - 1 tsp;
• paprika - 2 tsp;
• condiments or fresh herbs- taste.

Cooking method:

1. Pass the garlic through a garlic press.
2. Cut the onion into rings.
3. Mix all ingredients in a bowl.
4. Spread gently garlic Sause all over the meat, wrap in a bag and refrigerate overnight.

• Time: 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 200 kcal / 100 g.
• Purpose: marinade.
• Cuisine: European.
• Difficulty: easy.

Sweet meat lovers will love honey marinade... It is most delicious to bake chicken in foil: this way it will better accept the sweetness of honey. Before removing the food from the oven, make a few cuts in the foil and turn on the grill so that golden crust as in the photo. To make it easier to spread the candied honey, melt the product in a water bath. How to cook?

Ingredients:

• honey - 100 g;
• mustard - 2 tsp;
• soy sauce - 100 ml;
• orange peel - 20 g;
• salt - a pinch;
• marjoram - a pinch;
• thyme - a pinch;
• nutmeg - a pinch;
• pepper to taste.

Cooking method:

1. Mix all ingredients thoroughly and turn into homogeneous mass.
2. Add salt and pepper.
3. Stir the chicken meat in a bowl with this marinade and leave for 3-4 hours.

Meat is a favorite food of many people. This food element is obtained from the carcasses of various animals, and the name of each type of meat depends on the animal from which it is obtained. Nowadays, supermarkets, shops and markets are literally overwhelmed meat products from chicken, veal, pork, lamb, etc.

Moreover, all these varieties look quite appetizing and attractive. The question arises: is all this abundance really grown in natural conditions, and how is such a volume of meat production achieved? All animals are akin to humans - they are susceptible to disease, especially when they are near many other representatives of their type. If we look at the human collective, we see that if a virus is picked up by one person, it must be isolated from this collective, since at the same time it is a source of infection for other people and may serve as a pretext for the beginning of an epidemic. A striking example is the widespread quarantines in schools during the flu season. The scheme works in the same way in the collective with animals (on farms and nurseries for raising poultry and livestock for the further sale of meat).

But at the same time, farmers are dealing with a much larger number of livestock. In addition, a sick animal will not be able to independently report its discomfort. Thus, identifying the source of the virus in time is a difficult and practically insoluble task. Farmers who overlook the disease in one bird or animal may soon lose all. Of course, such a picture is extremely disadvantageous to them, and therefore, mass vaccinations of the entire livestock against various viruses and diseases are often used. This is a kind of reflection of human security measures, only in the animal world. During periods of suspected epidemics of viral diseases in birds and animals, or with existing outbreaks of viral infections on other farms, the owner of the farm first of all vaccinates his flock. All these vaccinations contain a lot of chemicals that, as you know, tend to accumulate in meat, and then, along with food, enter the human body.

Various injections and hormonal supplements are also used to ensure good growth and fertility of the animal or bird. At the same time, the meat is saturated with all these substances and transfers them to people. And what happens with the constant use of such meat by a person? Residual doses of hormonal substances and antibiotics over time and with the regular renewal of these components in the human body, contribute to the addiction of the latter to these drugs.

As a result, with a severe disease that requires the intervention of just antibiotics, they simply do not have an antiviral effect on the human body, because he is simply used to such an effect. What should people do in this case? Not everyone can go to a vegetarian meal and completely abandon meat delicacies. Stopping giving animals a certain dose of antibiotics or hormones is a significant reduction in the herd population.

This means that it is necessary to carefully study the action of the antibiotics and hormones themselves. With an in-depth examination of the characteristics of these drugs, it can be found that in the human and animal body, they do not settle forever and only in certain places. Each harmful substance is capable of being deposited in the blood and organs of the excretory system (kidneys, intestines, stomach). But if you do not constantly replenish the stocks of the antibiotic in the body, then its accumulations disappear within one or two weeks. This suggests that if you set the deadline for slaughtering the animal and stop feeding it with hormonal food and stuffing it with an antibiotic at least two weeks before the alleged event, then the meat will eventually go on sale without chemical additives.

However, it is not a fact that meat farmers do this or agree to comply with such requirements. Every day without such medicines can turn out to be death for the animal, and for the whole farm - an epidemic. Therefore, when buying meat of any animal, you need to worry about your health yourself. To do this, you must comply with several requirements. correct preparation such meat. It should be remembered that pork meat is considered the most dangerous in terms of the presence of antibiotics.

These animals are raised entirely and completely in artificial conditions, and are used for their growth and development great amount hormonal drugs. Agree that every farmer is profit-oriented and wants to get more, faster, and for this he needs to grow as many heads as possible. The activation of the growth of animals occurs precisely as a result of the effect on their body of hormonal preparations. If we take the meat of other animals (veal, beef, lamb), then here the accumulation of harmful medications in it is reduced by grazing them on ecologically safe pastures. Natural food can reduce the use of hormones to enhance the growth of young heifers and lambs.

And therefore, it is more expedient and healthier to purchase lamb or beef meat. So, the meat is bought and now the most
it is important to cook it correctly so that all harmful components are gone from it. To do this, the meat is pre-soaked several times in water. Also, a film (hymen) is removed from it, it is in it that the largest amount of hormones and antibiotics harmful to the body is accumulated. The same applies to oily chicken skin - it is the main source of hormonal substances. Move on. The process of removing hormones and antibiotics from meat is not limited to simple soaking.

Additionally, it is necessary to cook such meat for a couple of minutes, and then discard it in a colander. The entire broth is poured out, since all the harmful elements from the meat have gone into it. Then you can continue cooking meat without fear of harmful elements entering the body. Separately, it should be said about the offal for soup broth, which are taken from the internal organs of birds and animals. The most dangerous among them in terms of the presence of hormones and chemical drugs are organs belonging to the circulatory and excretory systems. As already noted, most of the chemical harmful substances that animals receive along with food and medicine accumulate in the blood, intestines, kidneys and stomach.

Consequently, such animal organs as the heart (it helps blood circulate through the vessels), the kidneys (are responsible for the excretion of processed substances with urine from the animal's body), the stomach (is the organ for processing meat food saturated with drugs and hormones), the liver (also in some the least it comes into contact with blood) should not be eaten together with the broths in which they were cooked. The principle of their cleaning is the same as the principle of cleaning hormone-saturated meat, only the insides must be boiled and soaked many more times due to their direct contact with harmful chemical components.

In chicken, it is necessary to remove the skin and tail before cooking (there is also an accumulation of harmful substances in them). Thus, it is possible to distinguish five clear stages in the preparation of natural chemical meat, which will help to avoid the ingress of harmful hormones into our body and, accordingly, prevent the body from getting used to drugs from meat.

When buying meat at the market or in a store, you should give preference to meat from lamb or beef carcasses. The meat of young individuals is considered especially valuable. The bottom line is that sheep and young lambs, calves and cows graze on pasture and eat healthy roots and grass. This cannot be said about piglets, because these individuals are kept only in barn conditions and, therefore, more artificial growth stimulants are used for their growth.

Before the main preparation, the meat of any animal must be soaked and boiled several times, followed by draining the broth. This need arises due to the fact that all harmful chemicals from meat are transferred to the broth, and it is no longer considered useful.

Soaking meat should be done for several hours, while it is advisable to carry out it in salt water (salt prevents the development of new microbes and kills existing bacteria). You can also add a little vinegar or citric acid to the water for steeping meat.

All broths must be cooked only from natural homemade meat beef or chicken. In this case, it is worth taking care of their preliminary cleaning of hymen or skin. It is known that harmful substances accumulate most of all in the environment where there is an opportunity for their storage. In chicken meat, this is usually the top rind, and in beef, it is the hymen and the top layers of the meat.

Social tagging:

You come from the market, unfold a bundle carefully wrapped by a butcher, or take out chicken fillet from the bag, and the thought immediately comes to mind: shouldn't the purchased product be rinsed under running water before cooking? It seems that this hygiene procedure is as necessary as washing your hands before dinner. Suddenly the butcher is unscrupulous, and the market is full of flies. But washing the meat not only does not help get rid of possible bacteria, but it spreads them throughout the kitchen.

So should meat be washed? We will explain why freshly purchased meat should never be subjected to such a test! No matter how itchy your hands, you shouldn't.

Meat processing

Every housewife knows that all products must be thoroughly washed before cooking. Fruits, vegetables, eggs - all unconditionally in the sink. And how great is the temptation to do the same with the meat brought from the market. It’s not clear where it was lying, it’s not clear who touched it and what flies were sitting on it! But culinary experts unanimously assert that no matter what meat you buy, it is absolutely impossible to wash it.

In vain attempts to wash away harmful bacteria from meat, you only exacerbate the situation. Imagine how all these microscopic bacteria, together with water molecules, are sent straight into your mouth, deposited on the skin, around the sink, on other products and even on clothes.

Considering that you are going to cook meat, and not eat it raw, there is no point in washing it - all bacteria will safely die when exposed to heat. What can not be said about bacteria that have settled on kitchen utensils, and so tightly that their destruction will require more than one painstaking cleaning. It is these contaminated kitchen utensils that can subsequently serve as a source of serious food poisoning.

This is especially true of chicken meat, because it is it that most often becomes the cause of salmonella infection. When washing chicken meat, water droplets containing harmful bacteria are scattered up to a distance of 1 meter. If you are still in doubt, take a look at the cooking style of eminent chefs who never wash meat, but be sure to wash their hands after contact with it.

There is another argument that will convince you not to wash the meat in the future: with a jet of water, especially hot, you break the molecular composition on the surface of the meat, thereby breaking it taste qualities... In other words, such meat will not brown at all, it will lose its taste and aroma. That is, the meat will simply be stewed, but until all the moisture evaporates, juicy steak and will completely lose all juices.

For a long time, the chicken has taken a firm place in the household and food habits of our citizens. She also carries eggs (sometimes dietary), and her meat is easily digestible, and feathers, and down, and, in general, decorates the estate. And sings something like (this is already a male) awakening! Let's prepare, perhaps, something tasty and dietary from chicken meat at the same time.

In the biography of every Russian citizen, there is sure to be a page with some kind of overseas, accompanied by high fever and subsequent weekly disgust for any food and a complete lack of appetite. And the first food that the exhausted body took will be chicken broth cooked by caring relatives.

Indeed, the chicken is not in vain considered dietary product... Its meat is very well digestible, and the chicken broth, which includes all useful material, possesses, truly, healing properties. But such a broth needs to be cooked correctly, especially from modern chicken, which was grown in no one knows where and was fed with no one knows what.

First, it is advisable to purchase soup chicken for the broth. Its meat is tougher and requires a long cooking time, but it is then that the broth will acquire its taste, aroma and desired benefits. In the forgotten Soviet times, it was possible to buy a thin "running" chicken for soup, then cook it for a long time, but the broth turned out to be healing. Today, if you try very hard, you can also find chicken soup breed, grown free-range on grass and worms.

Secondly, be sure to before cooking soak the chicken, at least for a couple of hours. First cut it into large pieces, defrost the frozen carcass. It is best to soak the chicken in water for several hours, changing the water every hour.

Thirdly, once again rinse the chicken meat well in running water and cook in a saucepan, half with water. Leave the white meat (breast), other parts of the carcass are preferable for the broth, and we use the breast for diet cutlets. As soon as it boils, reduce heat and simmer for 10-15 minutes. Then remove the pan from the heat, drain the first broth, rinse the meat in the flow cold water, wash the pan to remove limescale. Place the meat in a saucepan and cover with water again. When it boils (scale will no longer form), add spices, salt, put peeled carrots and onion onions (with skin), reduce heat and cook until tender. After cooking, discard the onion, and rub the carrots on a coarse grater and return back to the pan. The resulting broth will, for sure, be devoid of unwanted impurities, and its dietary properties keep it intact.

In the summer, in the heat, in chicken broth(instead of kvass) satisfying dietary okroshka... Boil potatoes, carrots, eggs, add chicken, green onions and radish. Chop everything finely, mix and fill with cold chicken broth... Pre-cool the broth in the refrigerator, and carefully remove the frozen fat from it. cold okroshka not tasty and not healthy. Add sour cream and okroshechka will be super! If you add boiled beets grated on a coarse grater to okroshka and dilute the broth with yogurt (1: 1), then from this dietary meal it is completely impossible to come off.

And now let's surrender diet cutlets ... Abandoned chicken breast blot with a napkin and turn the meat through a meat grinder. Also, twist the previously soaked and squeezed crump of white stale bread and onions (2-3 pieces). Add 1-2 eggs, finely chop a bunch of dill and mix everything. Minced meat can turn out to be liquid, due to onion juice, so you can add a little wheat flour... Do not be too lazy to cut thinly into strips in advance White bread after cutting off the crusts. Salt and dry the straws in the oven. Blind the cutlets and roll them in croutons or bread crumbs... And fry on sunflower oil over medium heat.

The diet lunch is ready! Eat with gusto and be healthy!

Can be prepared in a variety of ways. If you intend to fry it, bake it in the oven or over an open fire, then be sure to use a marinade. He, depending on the ingredients, will give it piquancy, softness and juiciness. How to marinate chicken? We will talk about this in this article.

Surely, many housewives have their own. It will take a lot of time to list all the possible options. But still, there are marinades that are used by most housewives and chicken kebab lovers. It is necessary that the spices and ingredients saturate the meat and make it juicy and appetizing. How to deliciously marinate chicken?

The most simple marinades are mayonnaise and ketchup. They are sold already in finished form and are a great way to add a richer flavor to chicken meat. You just need to sprinkle the chicken carcass or chicken pieces with pepper, salt and spread mayonnaise or ketchup on top. Use whatever seasonings you see fit. These marinades will also give the chicken a nice crust.

Another way to marinate chicken is to use kefir. To do this, we take about 400 ml of kefir per one medium-sized chicken carcass. Add salt, oregano, pepper, paprika and basil to it. It is better to cut the chicken into pieces, so it will marinate better. Fill it with kefir with spices and leave for about two hours. The finished chicken turns out to be tender and ruddy.

There are so many chicken kebab lovers. Despite the fact that this meat is very tender, it also requires preliminary marinating in order to give it a certain taste. Before making chicken, you need to decide on the marinade. For this, kefir is also used, mixed with seasonings and spices. But there are other options as well.

You can take a little vegetable oil and lemon juice... It is not advisable to use vinegar, so we take lemon juice, which will give the meat the necessary acid. We also add pepper, salt and any spices if desired.

As a marinade, you can take olive oil and a little soy sauce... In this case, the use of salt should be moderate. Keep the chicken in the marinade for about 2-4 hours, no more.

How to marinate chicken more in an original way? Use a marinade with honey and fruit juice. For this you need to take a tablespoon good honey, a little (teaspoon) soy sauce, salt, about three tablespoons of orange or pineapple juice, and pepper. We coat chicken meat with this mixture and leave it for two hours. It should be noted that during the marinating period, the meat must be mixed periodically. Thanks to the honey during the frying process, a beautiful golden brown, but make sure that the meat does not burn.

Eggs are also used as a mixture for marinating chicken meat. Beat a few eggs slightly and add salt to them. Then fill the sliced ​​chicken with this mixture and leave for a while. Then we take out the meat and drain off the excess egg liquid. Now you can roll each piece in a mixture of different, chopped herbs and then sprinkle with breadcrumbs. In this form, fry the chicken in a pan or grill.

Lovers original dishes can be used with cream or combined with curry and chili sauce. Garlic goes very well. It can be added to mayonnaise by seasoning this mixture with chopped green dill... Spread the chicken with the prepared marinade and leave for 2 hours.

There are many options for how to marinate chicken. You can choose one of the proposed ones, supplement them with your own spices and seasonings, or come up with your own original recipe marinade. The main thing is that the chicken meat is tasty, tender and appetizing.