Chicken stuffed with quail eggs and mushrooms baked in a "sleeve"
Recipe chicken, baked in the oven, every woman knows. In addition, variations on this theme can be vast. The carcass is preparing a whole, in pieces, along with vegetable side dish or without, and so on. The truth is, some complexity is a chicken breast. Very often it turns dry and harsh. And since most housewives trying to prepare meals not only delicious, but also useful, then use the extra fat is not desirable. Yes, and this is not necessary if the chicken baked in a special "arm" of the polymer film.
In this case, the meat is not fry, from it does not evaporate the moisture, so the dish turns out tender and juicy. Among other things, the chicken is considered a dietary and healthy products. If you want to have prepared her dishes were rich in beneficial properties, use the recipes below. They are suitable for everyday use as well as for the festive menu. Chicken turns delicious, juicy and very flavorful.
Chicken in "sleeves" with herbs
We can say that this recipe is an obvious Italian hue. But the chicken, baked in the oven, will only win, because its delicate flavor is the best set off rosemary and thyme. Why do you need to cook the dish in the oven is not just, and it is in the "arm"? Through this method, the chicken is saturated with all the flavors and how to bathe in them. Therefore, the meat turns out very juicy and tender. Just carefully read the recipe and stick to it exactly.
Ingredients:
whole chicken carcass (weighing approximately 2, 5 kg) - 1 piece
olive oil - 2 tablespoons
dried thyme - 1 tsp
Dried rosemary - 1 tsp
salt, ground black pepper - to taste
Cooking method:
Thoroughly rinse the carcass chicken under running water to remove the remains of feathers and tail cut. Put a bird on a paper towel, folded in several layers, and pat dry. Prepare two small containers. The first mix the salt and pepper, and the second - thyme and rosemary. For dried herbs, add the olive oil. A mixture of the first vessel rub the chicken inside and that obtained in the second, carefully obmazhte outside.
Cut a piece of "sleeves" the desired length. Please note that its size should not greatly exceed the volume of the carcass. On the one hand sleeve tie-strips with special ties. Now carefully Put the chicken in it and attach the other end. Oven preheat to 200 ° C Send it baking, which will bake the chicken in the "sleeve." Reduce temperature to 180 ° C and leave your future culinary masterpiece is ready for an hour.
After the specified time "sleeve" will need to pierce and cut better. So the chicken will get delicious golden crust, in other words, browned. It will take about 15-20 minutes. When you make sure that the desired result is achieved, turn off the oven and remove it from the chicken. Put it on a large plate or dish and invite more domestic meat to taste with the aroma of Italian herbs.
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Young chicken in the "arm" with butter and spices
This recipe involves cooking the meat in the oven of a young bird. Because the fat, which usually does chicken more juicy, in this case is small, the spices to be used together with butter. In principle, therefore, and can be prepared fairly mature bird. But then the oil should be replaced with something more sour - sour cream or yogurt. So the chicken becomes more tender and softer. In general, one can slightly adjust the recipe when necessary.
Ingredients:
Chicken small (no more than 1, 5 kg) - 1 piece
butter - 70 grams
spice mix for chicken (cloves, oregano, marjoram, ginger, coriander, paprika, and so forth) - tablespoon
salt, ground black pepper - to taste
Water - 1 liter
vinegar - 1 tsp
Cooking method:
Wash the chicken and dry. If you can not judge her age and the fear that the meat if bake it in the oven, turn harsh, then place the carcass in a marinade for an hour, consisting of a liter of water and a teaspoon of vinegar. Melt butter, add the salt and all the spices. Remove the bird from the container with the marinade and pat dry. Now carefully rub the entire carcase with a mixture of butter and spices. Do not forget to do this, not only outside but also inside.
Put the chicken prepared in a similar way in the refrigerator for about 1 hour. Of course, if you take to impregnate meat with spices all night, then the dish in the oven will turn out even tastier. But if you do not have time for this, we can restrict more concise and action sequences. If the above time has expired, remove the chicken from the refrigerator and tie her legs and wings with the help of thread. So the finished baked bird feeding on the table will have a more aesthetic appearance.
Preheat oven to 180 ° C. Put the chicken in a "sleeve", the edges of which do not forget a good tie and send bake for about 45 minutes. After half an hour, cut the film to the chicken became rosy and appetizing. Check her willingness is very simple. Take a match and pierce the meat at its thickest point. If the white juice stands and wooden matches easy part of the carcass, the chicken, baked in the oven is ready. You can remove it from the "sleeves", to shift to a beautiful dish and enjoy the wonderful taste.
Chicken in a "sleeve" with honey-garlic marinade
If you want to cook in the oven for a festive meal of meat, this recipe meets this idea. Chicken turns tender, juicy and flavorful. Honey-garlic shade is the best combined with the delicate taste of the meat and flavor of the dish gets really magical. The bird is cooked in the oven as described below, will delight even the most demanding gourmet. So the recipe for the chicken in the "arm" with honey and garlic.
Ingredients:
chicken carcass (weight up to 2 kilos) - 1 piece
liquid honey - 2 tablespoons
mustard - 2 tablespoons
Lemon - 1/2 pieces
Garlic - 2 cloves
coriander - 1 teaspoon
Curry - 1 tsp
bell pepper - 1 tsp
thyme - 1 sprig
large salt - 1 tbsp
ground black pepper - to taste
Cooking method:
To start up loans preparing a chicken carcass. Wash it, remove the remains of feathers, cut tail, dry using a paper towel and put it in any deep bowl or saucepan. In a separate container prepare a spicy marinade. To do this, squeeze the juice of half a lemon, garlic and finely chop. Add to them the honey, mustard, salt, pepper, paprika, coriander, curry and thyme. Thoroughly mix all.
Now marinate chicken, carefully rubbing it fragrant honey mixture. When the process is complete, the carcass wrap cling film and send it in the fridge for 5 hours, and better - overnight. During this time, chicken marinade perfectly saturated, and its meat, then baked in a "sleeve" will surprise you with its unusual taste. If you are in a hurry and can not wait that long, instead of the lemon juice, use balsamic vinegar. With him the bird will absorb a marinade faster.
Preheat the oven to 180-200 ° C. Take the "sleeve" for baking, cut a piece of it the size you want and tie one end of a special ribbon. Chicken place inside and lock the second end "sleeve." Now submit the bird in the oven for about 1, 5 hours. But what a chicken without a crisp? For 15 minutes until cooked, cut the top part of the "sleeves" and fold out of the corner. Try to do it carefully so as not emerged juice, which will serve as an excellent sauce. When the chicken is golden in the oven, remove it, to pass on a beautiful dish, garnish with fresh herbs and serve. An excellent side dish to serve this meat crumbly rice.
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Chicken in "sleeves" with vegetables
This recipe is convenient that you simultaneously cook meat and a side dish to it. And what could be better than a chicken, baked with vegetables in the oven? However, if you cook them in a pan, the dish will dryish. Therefore it is better to do it in a "sleeve" - will be juicy, fragrant and very tender. The recipe can be used for a children's menu, especially if your child does not like vegetables. In this version, it will not give up on them.
Ingredients:
Young hen's carcass (weight up to 1, 5 kilos) - 1 piece
Potatoes - 1 kg
carrots - 300 grams
zucchini - 500 grams
Bulgarian pepper - 1 piece
sour cream - 400 grams
garlic - 4 cloves
salt, ground black pepper - to taste
Chicken carcass wash and pat dry. Remove it from the tail part of all unnecessary and slightly cut the wings (for beauty). Sour cream, garlic, black pepper and salt, prepare the sauce. If the course is designed for children make it unsharp. Now spread the chicken cream sauce inside and out, leaving a large part of the vegetable. Carcass put in the fridge for a couple of hours. During this time, prepare the next side dish.
Peel the potatoes and carrots, zucchini just Wash. Pelt him to shoot is not necessary, it is quite delicate, so well cooked. All of the vegetables are cut into equal pieces of medium size. Pepper Wash and divide into 8 pieces long. Put all the vegetables in a deep container and add to them the remaining sour cream sauce and stir.
As will bake the dish is not just an open pan in the oven, and the "sleeve", then it is time to do the preparation. Cut a piece of the correct size and one end of a special tape or pull the thread. The resulting package Transfer half of vegetables, distributing them evenly. Place the chicken on top, after cutting it along the breast and a little razlomav. So she prepared quickly. Put the meat on the rest of the vegetables. The "arm" must not remain the air, so a little squeeze and seal his second edge of ribbon or string.
Place the baking dish from the oven, preheated to 200 ° C, for about 1 hour. If you chose the chicken weighing about 2 kilograms, while the increase even minutes 20. When the dish is cooked, carefully cut the "sleeve" and reload the meat with vegetables on a big plate. You can sprinkle with herbs, or decorate with fresh tomatoes. Get a nice, bright and incredibly delicious!
Chicken stuffed with quail eggs and mushrooms baked in a "sleeve"
This recipe is not as simple as all previous ones, but it is definitely worth the time spent. Cooked in the oven dish it turns out really festive and non-trivial. This chicken will love your guests. The combination of quail eggs, herbs and mushrooms is very harmonious and perfectly emphasizes the taste of tender meat. If you want to show their best culinary skills, then be sure to get your hands on this recipe and you will not regret it.
Ingredients:
chicken carcass (weight about 2 kg) - 1 piece
quail eggs - 10 pieces
White mushrooms, dried - 50 grams
bread crumbs - 150 grams
Milk - 200 ml
onions - 1 pc
Garlic - 2 cloves
dill - 1 bunch
salt, ground black pepper - to taste
sunflower oil - for frying
Cooking method:
First pour boiling water over mushrooms, so they swelled. Then remove them and chop very finely not. Onions clean, chop and lightly simmered in vegetable oil. Add the mushrooms and cook until tender, after browned. Garlic and dill finely chop. Breadcrumbs pour the milk and leave for maceration. Wash the chicken, pat dry and rub with a good mixture of salt and pepper.
Boil the quail eggs, and then carefully peel them from the shell and cut in half or into 4 pieces (as you like). Prepare stuffing future. To do this, just mix all previously prepared and had time to cool ingredients: eggs, garlic, dill, dried mushrooms and onions. Taste and add spices if required. The resulting filling, place the chicken inside.
From the "sleeves" Cut a piece of the size that you need. One pull off its edge, place the chicken and secure with a second edge. Place the dish in the oven, heated to 180-200 ° C, for about 1 hour. If you want chicken turned deliciously toasty, then for 15-20 minutes until cooked "sleeve" cut above. Just do it carefully so juice is not leaked. The dish can be served without garnish, it received a hearty and very tasty. A recipe you will surely take note and repeat again and again.
For some culinary secrets, that they exist in the cooking of the chicken. The most important thing is to select the carcass. If you plan to bake the bird in the oven, it is better to give preference to the young meat. Not to be mistaken, buy in the store the carcass of small or medium size. Pay attention to the presence of fat in the tail - than its less the better.
Do not hesitate to touch the tip of the keel bone. If it resembles cartilage, then a young chicken, and if similar to bone - old. A more mature birds need to bake in the oven for at least 2 hours. Then its meat is tender. For the preparation of the young birds is sufficient for 45 minutes. If you overdo it, the dish will be less juicy. Consider these little secrets, do not be afraid to experiment, and then your chicken, baked in an oven, always be tasty and tender. Bon Appetit!
