Today I want to offer a very inexpensive and tasty dish. I am sure that many of you still have stocks of frozen vegetables in your freezers after winter, and you need to eat them, since fresh vegetables are already appearing in the markets.
We will bake vegetables with chicken backs. Chicken backs themselves are a very fatty product, so vegetables would be ideal for them.
To prepare chicken backs with vegetables in the oven, prepare the ingredients according to the list.
Preparing the chicken backs.
We cut off the wen above the tail and remove the fat. If there are remains of feathers, be sure to remove them. We wash the prepared half carcasses. Place in a bowl and marinate.
To do this, pour spicy and aromatic Caucasian adjika, ketchup, salt and pepper onto the meat.
Mix well and leave to marinate.
This time we are preparing a vegetable pillow for our chickens. Potatoes can be taken raw, but I had potatoes boiled in their skins, as they say in their jackets. Remove the peel from it and cut into large slices. Line a baking tray with baking paper and place the chopped potatoes on it.
Next, any vegetables will do - fresh or frozen. Chicken backs are very fatty, so it is advisable to bake them with vegetables. And the more vegetables, the better. I had a frozen vegetable mixture of potatoes, carrots, mushrooms and onions. Sprinkle 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 place peppers and tomatoes on a baking sheet.
While we were busy with the vegetables, the chicken backs were marinated. We place them on the “vegetable pillow” with their backs up. Place the baking sheet in the oven and bake at 170 degrees for 40 minutes.
Chicken backs with vegetables, cooked in the oven, are ready. It turned out to be a simple and tasty dish!
Do you love chicken backs as much as I do? If yes, then the recipe for chicken backs baked in the oven is for you!
True, I usually fry them in a frying pan until crisp, rendering out all the fat, which is located in the lower, rib part of the backs, where a lot of meat remains after cutting.
But this can also be done in the oven. Moreover, marinate the backs first, and supplement the dish with vegetables... The rendered fat will need to be drained.
It turns out very tasty, I assure you - until all the backs are chewed off, you won’t be able to drag anyone away from the plate!
And baked vegetables make an excellent paste or pate - you just need to put them in a glass and puree them with a blender. Or you can simply serve baked vegetables as a side dish.
So, prepare the products according to the list.
Place the chicken backs in a saucepan, add tomato juice, soy sauce (1 tbsp), salt and meat spices. Sprinkle a little oil. It will add rosy color. Coarsely chop the onion and also add to the marinade. Mix everything and refrigerate (from 15 minutes to several hours, depending on cooking time).
Place the backs into a baking dish.
The eggplant should be cut into slices, generously sprinkled with salt, and rubbed with your hands. After 10 minutes, rinse and squeeze the eggplants. Even if modern varieties do not contain solanine, this procedure will not allow them to absorb excess fat.
Place the eggplant circles standing around the backs.
Pour the remaining soy sauce over everything and brush with a little oil. Place in an oven preheated to 200 degrees for 10 minutes, then reduce the heat to 180 degrees and bake for about another half hour until browned.
Remove the dish from the oven, drain off the rendered fat, and place cherry tomatoes on top, piercing them with a toothpick (otherwise they will burst and splatter). Return to the oven for another 10 minutes.
Serve the chicken backs with roasted vegetables or a pate made from them.
This is delicious! Bon appetit!
Step 1 out of 7
So, let's first prepare the meat for the casserole. It needs to be washed thoroughly, excess fat and feathers removed. The skin should be clean. It can be removed, but the fat that is rendered 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, so I definitely add a couple of teaspoons of that too. Let the meat stand for about 30 minutes. Salt it.
Step 2 out of 7
Now grease the meat with sour cream. And again leave it for 30 minutes. You can add a couple of drops of vinegar to the sour cream. Then the meat will be even tastier.
Step 3 out of 7
We clean the onions and carrots. Cut the onion and carrots into thin strips on a coarse grater. You can add more vegetables that you have on hand, such as green peas or yellow bell peppers.
Step 4 out of 7
Peel the potatoes and cut each one into 8 pieces lengthwise. Grease a baking sheet with vegetable oil. Add potatoes and salt. Place onions on top, then carrots. Place meat on top. Pour in sour cream, I dilute it a little with water. And add water to the baking sheet. But again, water is optional, chicken backs are a little dry in terms of water, and the potatoes may not turn out moist, but simply fried. See for yourself, to your taste, I recommend pouring water.
Step 5 out of 7
Place in a preheated oven, bake at 250 degrees for 40 minutes. Usually in casseroles they put the meat on the bottom, but I like it when the meat is on top, and the potatoes are stewed in a stew, and the meat juice itself pours over the side dish. Delicious. 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 sprinkle with finely chopped herbs.
Ready!
Potato casserole with chicken backs is ready! The meat turned out to be very tender, the potatoes were aromatic and juicy, all under a cheese crust. Simple and delicious! Bon appetit!
Photos below under the recipe ↓
Recipe for the thrifty housewife - chicken backs in the oven
You can prepare many different dishes from the backs of chickens. This part of the chicken is used for cooking hearty soups and for savory main courses. Our culinary offer is backs that are baked in the oven. The backs are marinated in advance. For the marinade, use soy sauce and any mayonnaise.
Ingredients:
2 chicken backs;
salt;
30 ml soy sauce;
1.5 tbsp. spoons of any mayonnaise;
spoon of vegetable oil;
seasoning for chicken.
Preparation:
1. Let's get acquainted with the products that are needed to sell the chicken dish. Quantities indicated are for two servings.
2. Wash the defrosted backs. If there are feathers, remove them. Dry the product using a cotton towel (or regular napkins). Transfer the chicken parts to the die.
3. Rub the backs with seasoning for chicken, remembering about salt (soy sauce will be used in the dish, so the volume of salty spice should be less).
4. Prepare the marinade for the backs. Just combine any mayonnaise and soy sauce in a bowl. Mix.
5. Pour the prepared marinade over the backs. Let the chicken product marinate in the refrigerator for 15 minutes.
6. Place the backs along with the marinade into a sized baking dish. It is recommended to grease the mold with oil.
7. Set the temperature parameters of the oven to 200 degrees. Bake the backs for 40 minutes.
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