Chicken carcass recipes. Braised chicken: recipes with photos. Where to buy chicken carcass

Due to the low price of chicken, an increasing number of consumers prefer to buy it as the basis of a meat diet. Today, chicken occupies a leading position in the Russian market, since the cost of a chicken carcass and semi-finished products is lower than the price of beef and other types of meat.

Market trends

Due to the chicken embargo (Australia was the largest importer), local producers increased the pace and volume of production. As of March 2018, the chicken meat market is almost 100% saturated with domestic products. At the same time, the main production facilities are concentrated in the Central Federal District - almost 40% of Russian poultry farms are located here. You can buy chicken meat in the following varieties:

whole carcass;
parts of the carcass: drumstick, thighs, wings, breast;
chicken fillet;
semi-finished chicken products (nuggets, cutlets, etc.);
offal (liver, ventricles, hearts, etc.).

The price of a chicken carcass of Russian origin is relatively low. At the same time, part of the products is created taking into account the various religions common in the territory of the Russian Federation: there are separate lines that produce halal chicken meat.

You can buy "Chicken Liver Troekurovo Chilled" in Moscow at a price of 121.9 rubles. The price of “Chicken Troekurovo Chilled Liver” in Moscow is 99 rubles.

Description: A whole chicken carcass is ideal for roasting in the oven or frying. It contains a large amount of tender dietary meat and turns out especially juicy if you fill it with vegetables. Having boiled whole chicken meat, housewives can prepare a very fragrant and light broth.

You can also cut chicken meat into pieces and cook several dishes. Fillet and meaty parts can serve as meat for roast, and the frame will become the basis for borscht. Do not forget that boiled chicken meat can make an excellent filling for pancakes, pies and pie.

Advantages of buying chicken carcass

A normal chicken carcass can be cooked as a whole or in separate parts, since they differ in the ratio of useful substances, among which you can cancel:

. Contains the highest amount of protein, which is why children love it so much
. This part contains more iron and is rich in fatty acids, which help regulate cholesterol levels in the body;
Wing. represent the leanest part of the carcass, provided that the skin is removed under which all the fat of the bird is concentrated;
Back. The chicken frame is enriched with calcium and is suitable for cooking first courses and clear broths.

As you can see, a chicken carcass, if divided, can be useful for preparing completely different dishes. In general, such meat is very versatile, it can be cooked in a variety of ways and combined with any food.

So from the boneless fillet and thigh part, wonderful chops are obtained, which are not inferior in taste to pork, but give more significant benefits to the body.

Where to buy chicken carcass?

Our online store "Meat No. 1" is focused on the sale of meat grown only at home. Therefore, our customers can buy a whole carcass of domestic chicken, without fear of its quality. In addition, it is still economically beneficial, because the price of a chicken carcass is affordable and profitable.

Our chickens are grown in ecologically clean areas in farms on natural and safe feed, so the quality of our meat is always on top.

You can buy chicken meat in our online store, at a very low price per 1 kg compared to most retail outlets in Moscow and the Moscow region. We work directly with farms, and this factor does not allow us to overestimate the cost of products, so ordering chicken meat from us is distinguished by its profitability. And fast home delivery can solve problems with lack of time.

Origin: Poultry farm "Severnaya", Leningrad region

Storage mode: Chilled, 0°С + 4°С

Compound: Broiler carcass chilled.

Nutritional value per 100 g: proteins 16 g, fats 14 g, carbohydrates 0 g. Energy value per 100 g of product 190 kcal. Store at a temperature from 0 to +2 C, after opening the package - no more than 24 hours.

We will deliver your order in Moscow and the Moscow region the next day, seven days a week.

Gift when ordering from 3000 rubles. Free delivery in Moscow when ordering from 3900 rubles

You can also use the paid service " Express delivery on the day of order". The order will be delivered to you within 3 hours.

Your order will be securely packaged in a specialized container, inside which the temperature will be maintained no higher than +2 C even on the hottest day.

Payment by credit card or cash.

If for some reason you are not satisfied with the product, then simply return it within 14 days in any form. We guarantee immediate 100% compensation.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 2 2017

Content

The softness and juiciness of chicken meat, which was stewed in a pan, saucepan or oven, will be appreciated by every member of your family. You can saturate the taste with spiciness or sweetness, add a piquant garlic aroma or a pleasant spice of suneli hops, add vegetables or porridge to meat pieces - there are countless cooking options.

How to stew a chicken

Cooking offers to make chicken meat juicy and incredibly soft by stewing. Sauces are often used for such heat treatment: tomato, cream or any other. Dietary meat fully reveals its taste, retains tenderness, and stewing chicken is easy. For the process, you can use a saucepan with a thick bottom, a frying pan, a slow cooker, an oven. In each case, the dish will retain maximum benefits and acquire a pleasant taste.

in a frying pan

For stewing in a pan, give preference to fresh, not frozen poultry. The final taste depends on the right choice of meat. A young hen that is not too large is the best choice. If you decide to stew chicken in a pan, then choose thick-walled dishes, such as cast iron. You will need a little vegetable oil for cooking, as fat will flow out of the chicken.

In a slow cooker

A modern slow cooker can turn a bird into a great treat. You can stew chicken in a slow cooker whole and in pieces, use only the meat ingredient or add vegetables and cereals to it. If you want a rich flavor of the finished product, fry the chicken before stewing. Even a not too young homemade chicken in a slow cooker will become soft and tender, but with this type of meat, the cooking time will have to be increased.

in a saucepan

For poultry stew, it is best to use a pot with a thick bottom. In such dishes, you can immediately fry meat pieces and not dirty the pan. Braised chicken in a pot cooks for about an hour, but in each case it is better to check the meat for tenderness. Culinary experts advise adding salt at the end of cooking in order to preserve the juiciness and aroma of the dish as much as possible.

In the oven

A few secrets will help turn chicken pieces using the oven into a culinary masterpiece. The size of the pieces depends on the type of dish. If according to the recipe only meat is stewed, then you can make them larger. When cooking chicken with vegetables, it is better to make the pieces not much larger than the other components. Oven stewed chicken can be cooked in ceramic, glass, cast iron or metal utensils. Some housewives prefer to use pots for cooking, in which, in addition to meat, their favorite side dish is also placed: cereals, potatoes or other vegetables.

Braised Chicken - Recipe

The classic recipe for stewed chicken will appeal to gourmets who can feel the amazing juiciness and tenderness of poultry meat soaked in tomato juice and wine. You can refuse garlic, replace red wine with white, this dish will not get worse, but will acquire new flavor notes. In the case when the calorie content of the product needs to be reduced, remove the skin from the chicken before cooking.

in sour cream

Cooking time: 70-90 min.
Calorie content of the dish: 185 kcal.
Destination: for lunch.
Cuisine: Russian.

One of the favorite home recipes of many housewives is stewed chicken in sour cream. Cooking it is very simple, the method is quick, and the dish will appeal to children and adults. The result is juicy chicken pieces and sour cream sauce, which will be the best addition to the side dish. Use homemade or factory-made carcasses, chicken thighs or thighs, even stewed chicken fillet will become juicy, tender thanks to sour cream.

Ingredients:

chicken meat - 1 kg;
bulbs - 2 pcs.;
sour cream - 250 ml;
garlic cloves - 3-4 pieces;
bay leaf - 2 pcs.;
water or broth - 100 ml;
peppercorns - 5 pcs.;
suneli hops - 1 tsp;
vegetable oil - for frying;
salt, black ground pepper - to taste.

Cooking method:

Cut the bird into small pieces
Salt, pepper the pieces, fry in a pan.
Cut the onion into half rings.
Take a saucepan with a thick bottom. Put the meat, onion, pepper and parsley in the pan. Pour the contents of the saucepan with sour cream and water (broth).
Stew the meat for 30 minutes over low heat, covering it with a lid, then add suneli hops, garlic, mix thoroughly so that each piece is saturated with spices.
Domestic chicken needs to be stewed for another 40 minutes; for factory poultry, this time can be reduced.
During extinguishing, control the amount of liquid, when it evaporates, add a little hot water.

With vegetables

Cooking time: 40 min.
Servings: 5-6 persons.
Calorie content of the dish: 88 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

A beautiful, juicy, tasty, fragrant dish, at the same time hearty and healthy - this is stewed chicken with vegetables. This stewed chicken breast will become a favorite treat for the whole family. The use of fillet in the recipe is optional, it can be replaced with drumsticks, cheap wings, or any other parts. Vegetables in the dish can be changed for others. As a result, stewing chicken is carried out differently every time.

Ingredients:

chicken fillet - 600 g;
onion - 1 piece;
carrot - 1 pc.;
cauliflower - 400 g;
sweet pepper - 1 pc.;
tomatoes - 2 pcs.;
garlic cloves - 2 pcs.;
water - 300 ml;
oil for frying - 3-4 tablespoons;
dill - half a bunch;
salt, pepper, chicken seasoning - to taste.

Cooking method:

Rinse and cut the chicken fillet into not too small pieces.
Fry them in a pan until golden brown.
Chop onions and carrots, put them to the meat, fry for 5 minutes.
Cut the pepper into strips, cube the tomatoes, divide the cauliflower into small inflorescences.
Combine all vegetables with meat in a pan, pour boiling water over it. Add spices and simmer for 8 minutes.
At the end, add chopped dill, squeeze the garlic. Simmer another 3-4 minutes.

With gravy

Cooking time: 1.5 hours
Servings: 10-12 persons.
Calorie content of the dish: 135 kcal;
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

Even not the most experienced chef can give an incredibly rich taste to chicken meat. The dish combines the piquancy of basil, the sweetness with a slight bitterness of parsley, and the appetizing garlic aroma. Rest assured, the combination of smells will attract all the household to the kitchen. Braised chicken with gravy is attractive not only for its amazing aroma. Delicate pieces just melt in your mouth, impressing even sophisticated gourmets.

Ingredients:

bird carcass - 1 pc.;
water - 2 l;
flour - 2 tbsp. spoons;
onion - 1 pc.;
carrots - 1-2 pcs.;
garlic - 2-3 cloves;
tomato paste - 2 tbsp;
bay leaf - 3 pcs.;
peppercorns - 4-5 pcs.;
basil, parsley - in a bunch;
vegetable oil - 3 tablespoons;
salt - 1 tsp

Cooking method:

Place the clean, sliced chicken into a saucepan. Fill it with two liters of water and cook for 50 minutes.
Cut vegetables and fry in oil. Add tomato, some broth, flour, spices and salt.
Remove the boiled chicken meat from the pan and transfer to a cauldron or pan with high sides. Pour a little broth here, pour the fried carrots and onions.
Simmer the mass for 15 minutes under the lid. At the end, add greens and chopped garlic, turn off the heat. Cover the dish again with a lid and let the meat soak in flavors for another quarter of an hour.

In sour cream with garlic

Cooking time: 1 hour
Number of servings: 6 persons.
Calorie content of the dish: 185 kcal.
Cuisine: Russian.
Difficulty of preparation: simple.

Spicy, rich, appetizing garlic flavor is the real highlight of this version of the dish. Spicy, sharpness in the finished product is softened by the tenderness that sour cream gives to the meat. A breathtaking duet of rich aroma and impeccable taste will not leave anyone indifferent. Best of all chicken stewed in sour cream with garlic is combined with rice, but potatoes and other side dishes are also served with it.

Ingredients:

young chicken carcass - 1 pc.;
sour cream - 400 ml;
water - 1 glass;
head of fresh garlic - 1 pc.;
onions - 2 pcs.;
paprika - 10 grams;
flour - 2-3 tablespoons;
dried garlic - 15 grams;
vegetable oil - 3 tablespoons;
salt - 1 tsp

Cooking method:

Cut the bird into pieces and rub with paprika mixed with dried garlic.
Send the pieces of meat to a preheated pan, fry until golden brown.
Peel the onions and garlic head, chop finely.
In a bowl, mix onion, garlic, sour cream, flour. Salt the mixture and add a glass of water. Stir until sauce is smooth.
Pour the fried chicken with the prepared sauce, cover with a lid and leave on fire for a quarter of an hour.

With mushrooms

Cooking time: 40-50 min.
Servings: 4 persons.
Calorie content of the dish: 105 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

If you want to replenish your piggy bank with delicious and simple dishes, then stewed chicken with mushrooms is a great idea. It is impossible to spoil such a product, and the taste will certainly please everyone. Any mushrooms can be used in the recipe: chanterelles, oyster mushrooms, champignons. For gourmets who do not like the taste of onions, leek will serve as a substitute. You can not use it at all during cooking.

Ingredients:

chicken fillet - 300 g;
sour cream - 200 g;
oyster mushrooms, champignons or other mushrooms - 300 g;
onion - 1 pc.;
salt, pepper - to taste;
vegetable oil - for frying.

Cooking method:

Chop the onion, cut the chicken into pieces.
Fry the onion in a preheated pan, put the meat pieces on the onion. Fry until the fillet turns white.
Add mushrooms, cook until excess liquid has evaporated.
Pour everything with a glass of sour cream, salt, pepper. Simmer covered for 15 minutes.

With onion

Cooking time: 2 hours
Number of servings: 4-5 persons.
Calorie content of the dish: 165 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

Even those who do not like onions too much will not be able to refuse such a dish. The cooking time is long, but don't let that scare you. You don't have to stand at the stove all the time. In 90 minutes, the onion rings will practically dissolve in the sauce, becoming part of the gravy. Chicken stew with onions comes out juicy and very tender. Lay it out carefully - the delicate structure will lose its shape with awkward movements.

Ingredients:

chicken meat - 600 g;
onions - 5 heads;
apple (preferably green) - 1 pc.;
salt, pepper - to taste;
vegetable oil - 3 tbsp.

Cooking method:

Cut the carcass into portions, you do not need to marinate it (just wash it first). Immediately send the pieces to a preheated pan until golden brown.
Cut the onions into half rings, chop the apple. Place the onion and apple in a deep skillet with oil. Add salt, pepper, a little boiling water, put the fried meat pieces on top.
Cover the pan with a lid and simmer the meat for about 1.5 hours. You do not need to turn the dish, periodically check the amount of water in the pan and add if necessary.

in pieces

Cooking time: 50 min.
Number of servings: 6 persons.
Calorie content of the dish: 128 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

Leek will help to give the chicken stew in pieces a creamy, delicate and sweetish aftertaste. The mass of vitamins and minerals contained in this product make the dish incredibly useful for children and adults. If you want to learn how to cook chicken stew with maximum benefit for your loved ones, then the recipe for stew with leeks is a godsend for a weekday lunch or dinner.

Ingredients:

chicken meat - 1 kg;
leek - 1 kg;
dry white wine - 400 ml;
tomatoes - 0.5 kg;
coriander - 1 tsp;
sugar - 1 tsp;
bay leaf - 2 pcs.;
oregano - 2 branches;
garlic - 2 teeth;
parsley - a few branches;
salt - ¾ tsp;
orange peel - 1 strip;
olive oil - 3 tbsp. l. for frying;
cinnamon - a small stick.

Cooking method:

Cut the chicken into pieces, rub it with salt and pepper on all sides. Fry the pieces in a pan.
Add spices and wine, cover and cook for 30 minutes. You need to bring the sauce to a boil.
Saute the leeks separately for 4-5 minutes.
Peel the tomatoes and cut into cubes, add them to the meat.
Pour the leeks into the pan, cover it again and simmer for 15 minutes.
Before the end of the process, take out the parsley, cinnamon and zest.

with carrots

Cooking time: 1 hour
Servings: 3 persons.
Calorie content of the dish: 133 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Bright and beautiful carrots please not only the eye, but also enrich the body with a valuable vitamin and mineral complex. It is especially successful to use young carrots. Chicken stew with carrots acquires amazing sweetness, juiciness and softness. Spicy lovers can add a couple of pinches of chili pepper to the recipe. The combination of peppery spiciness and carrot sweetness makes the bird a gourmet temptation.

Ingredients:

shins - 6 pcs.;
carrots - 3 pcs.;
onions - 2 pcs.;
tomato - 1 pc.;
parsley, basil - to taste;
garlic - 2 cloves;
salt, a mixture of peppers, oregano, savory - to taste.

Cooking method:

Rub the meat with salt and spices. Leave it on for 10 minutes.
Peel the vegetables, remove the skin from the tomato.
Grind the tomato with herbs and garlic in a blender.
Grate the carrots on a medium grater, chop the onion.
Fry chicken thighs over high heat.
Add the onion and continue to fry, after a couple of minutes, pour the carrots into the pan.
Pour in 400 ml of boiling water, add the necessary spices.
Quenching is carried out under the lid for half an hour.
Pour the tomato mass into the pan and simmer for another quarter of an hour.

with rice

Cooking time: 45-60 min.
Servings: 2 persons.
Calorie content of the dish:
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

Sweet pilaf with poultry is a common dish in many cuisines of the world. For the chicken stew with rice recipe, it is better to use basmati grains. Such rice will be crumbly and harmonizes perfectly with chicken. If you use a different variety, then the amount of water must be increased to a ratio of 1: 2. How much to stew a chicken also depends on the rice. As soon as the grains reach readiness, the dish can be served at the table.

Ingredients:

basmati rice - 1 tbsp.;
chicken drumsticks - 4 pcs.;
onion - 1 pc.;
carrot - 1 pc.;
raisins - 0.5 tbsp.;
salt, pepper, curry - to taste;
olive oil - 3 tablespoons.

Cooking method:

Remove the skin from the shins, salt, sprinkle with curry.
Fry the legs in a deep saucepan with oil.
Peel and cut the carrots into cubes, cut the onion into half rings, put them in a pan with meat and fry for another 6-7 minutes.
It's the turn of rice and raisins to go to the stewpan. All products are fried for a couple more minutes.
Pour hot water into the rice in a thin stream. You need about 1.5 cups. Cover and simmer until the rice is cooked through, about 15 minutes.

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New Year's Eve died down and a week came when relatives and friends began their trips to the guests. I no longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.

In this case, the ideal solution would be a chicken, which, after languishing in the oven, becomes an amazingly tasty and healthy diet food. Of course, chicken is cooked not only in the oven, but also in. Do . Ready. Well, one of the most common. I can not forget one of my most favorite dishes, this.

Chicken meat has a high content of animal proteins necessary for the body and easily digestible.

Well, a chicken baked whole in the oven is not only healthy, but also looks appetizing. It can be easily served on the festive table as a main course, as well as for everyday dinner.

What to cook from chicken - Chicken in the oven detailed recipes with photos

There are many different options for baking, giving their own unique taste - from various marinades to dishes and cooking methods.

To bake a whole chicken carcass, we first prepare it well: gut it, then rinse it thoroughly to remove all clots of gore and the remains of the insides and feathers, dry it with paper towels, and only then start cooking.

The easiest way is to rub with salt and pepper and send to a baking sheet.

But we want to get fragrant, tender meat with a crispy crust, don't we? Then marinating comes to the rescue.

1. Marinade for chicken

There are quite a large number of ready-made marinades, but it turns out much tastier with personally cooked .
All marinades are quite simple and their preparation boils down mainly to the fact that you need to mix all the ingredients well, and then coat the bird.

To meat marinated, it is necessary to leave the carcass soaked with mixed ingredients for 3-12 hours.
Here are some recipes that will become your taste preferences.

Mustard-honey marinade

The unique combination of sweetness with spiciness gives the meat a piquant taste. But not only that - the crust is baked to a crispy state and looks like glazed!

Ingredients:

Liquid honey - 150 gr.
French mustard - 100 gr.
Lemon juice - 3 tbsp. l.
Sunflower or olive oil - 2 tbsp. l.
Garlic clove - 5 pcs.
Greens - 1 bunch.
Salt, pepper - to taste.

Cooking:

Chop greens and garlic cloves, mix with all other components.

marinade burning

Ostroeeds will like such a scorching aftertaste.

Ingredients:

Soy sauce - 150 ml.
Green onions - 1 bunch.
Ground red pepper - 2 tsp.
Garlic - 5-8 cloves
Ginger - 8 cm fresh root
Salt - to taste.

Cooking:

1. Grind onion feathers.

2. Rub the ginger root and garlic with a grater

3. Mix everything in a marinade cup.

Marinade sour cream

The meat will simply melt in your mouth if marinated in sour cream with spices.

Ingredients:

Sour cream - 5 tbsp. l.
Soy sauce - 3 tbsp. l.
Mustard ready - 1 tbsp. l.
Provence herbs - 1 tbsp. l.
Ground ginger - 2 tsp
Salt, pepper - to taste

Cooking:

Combine all ingredients and beat until smooth and creamy.

marinade lemon

Probably the most delicious marinade with a unique lemon note, which also softens the meat quite quickly, so it does not require a long waiting process and the meat is ready for further processing after a maximum of 5 hours.

Ingredients:

Lemon - 2 pcs.
Sunflower oil - 3 tbsp. l.
Garlic clove - 5 pcs.
Rosemary, dill - 0.5 bunch each
Ground allspice - 1 tsp.
Salt - to taste

Cooking:

1. Grind garlic cloves, half a bunch of dill and rosemary.

2. We chop lemons into small pieces in a way convenient for you. Can be rubbed on a grater.

3. Mix all the ingredients and mix well.

And a few more marinating secrets:

1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.

2. It is not advisable to use plastic and aluminum utensils for pickling - firstly, it is harmful to the body, and secondly, the product may have an extraneous aftertaste. The ideal solution is glass and enamelware.

3. The degree of tenderness of meat depends on the duration of marinating. The smaller, the tougher.

4. If soy sauces are used in pickling, then it must be remembered that they are already quite salty and there is a possibility of salting the meat if you thoughtlessly add salt.

2. Chicken in the oven with potatoes

Potatoes and chicken are the best food ever! And really, what do all housewives usually do as a side dish for chicken? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.

The easiest way to prepare this combination of important and healthy foods is to put them in one bowl and bake.

Ingredients:

Chicken carcass - 1 pc.
Mayonnaise - 200 gr.
Potato - 1 kg.
Garlic cloves - 5 pcs.
Sunflower oil - 3 tbsp. l.
Salt, pepper - to taste.

Cooking:

1. Rub the prepared carcass with salt and pepper.

2. Grind the garlic in a garlic press and mix with mayonnaise.

3. Rub the bird with mayonnaise-garlic mixture.

4. We send the chicken to the refrigerator to be saturated with marinade for 3 hours.

5. Cut the peeled potatoes into circles of half a centimeter thickness, salt and pepper to your taste.

6. Lubricate the baking sheet with sunflower oil.

7. Spread potatoes in an even layer.

8. Put the pickled chicken on top of the potatoes.

9. We send to bake in an oven preheated to 180 degrees for an hour and a half.

10. Put on a large dish and decorate as you wish.

Enjoy your meal!

3. Chicken in the oven in foil

A feature of the foil is that it prevents the products from burning in the oven. And if you cover a baked dish with it on top, then it will languish, as if under a lid.

Ingredients:

Chicken carcass - up to 1.4 kg.
Salt, spices - 2 tsp each.

Cooking:

1. Rub the prepared chicken carcass with your favorite spices and salt. To make it easier to apply, it is better to mix them immediately in a cup.

2. We leave the bird alone for 25 minutes so that it has time to nourish the spices and salt it.

3. We wrap the carcass in foil and send it to the oven preheated to 180 degrees for 50 minutes.

4. Open the foil and continue to bake for another 20 minutes to form a golden crisp.

5. If there is a convection mode in the oven, then turn it on for 7 minutes, then the crust will become really fragile and fried.

6. As a side dish, put boiled vegetables and potatoes.

Enjoy your meal!

4. Chicken in the oven in the sleeve

The use of baking sleeves is that this heat-resistant film creates a kind of air valve in which the products are steamed with hot air and at the same time saturated with juices and smells of each other.

Ingredients:

Chicken carcass - up to 1.7 kg.
Paprika, soy sauce - 2 tbsp. l.
Chili pepper - 0.5 tsp without a slide
Salt, spices - to taste

Cooking:

1. Combine seasonings with soy sauce and beat with a fork until smooth.

2. We coat the whole carcass with the resulting emulsion and let it soak in spices for at least half an hour.

3. We lay out the sleeve on a baking sheet and put the pickled bird in it. We tie well around the edges and make two small punctures on top with a toothpick so that the film does not burst from the steam during cooking.

4. We send it to the oven preheated to 190 degrees and bake for 1.5 hours.

5. Carefully remove the finished carcass from the film so as not to tear the skin and not burn yourself with juice.

6. Decorate with herbs or vegetables and serve. Garnish can either be put on the same dish where the meat is, or in plates nearby.

Enjoy your meal!

5. Whole chicken in the oven

Lemon gives the chicken a special tenderness and unique taste. It is not necessary to grease the meat with lemon juice. You can stuff the slices of this amazing citrus marinator right under the skin.

Ingredients:

Chicken carcass - up to 1.8 kg
Lemon - 1 pc.
Rosemary - 2 branches.
Salt, spices - to taste.

Cooking:

1. Cut the lemon into rings half a centimeter thick.

2. We pry the skin on the brisket with our fingers and push through one or a pair of citrus plastics from each side.

3. Coat the bird with salt and pepper. You can add your favorite spices. Inside the carcass we push the rosemary sprig and the remaining lemon.

4. We tie the legs with kitchen thread so that the chicken looks more compact and does not dry out in the abdominal part.

5. Send to the oven at a temperature of 180 degrees for 70 minutes.

6. Before serving, the thread must be removed, and it is desirable to decorate the dish to your taste.

Enjoy your meal!

6. Chicken in the oven on salt

Although it is believed that any meat can be easily salted with salt, there is still an interesting and fairly simple recipe for roasting poultry on a salt pillow.

Ingredients:

Chicken carcass - up to 1.8 kg.
Salt - 1 kg.

Cooking:

1. Cut the brisket in the middle with culinary scissors.

2. We straighten the carcass to a flatter position and blot well with paper towels to dry and prevent salt from sticking and ruining the taste of the dish.

3. We cover the baking sheet with parchment. Pour salt on it and distribute it in an even one and a half centimeter layer.

It is not advisable to use iodized salt so that bitterness does not appear due to iodine.

4. We lay the chicken on top of the salt pillow in a straightened form.

5. We send to bake in an oven preheated to 180 degrees for 60-70 minutes.

6. Let it cool a little and carefully transfer it to a dish, try not to pierce the skin so as not to burn yourself with hot juice.

7. The plate can be decorated with fresh tomato slices and lettuce or parsley leaves.

Enjoy your meal!

7. Chicken in the oven with vegetables

If you put a vegetable platter in the carcass, then after baking it will acquire the taste of a well-steamed vegetable stew. These vegetables will be a great side dish for tender baked chicken meat.

Ingredients:

Chicken carcass - up to 1.8 kg.
Bulgarian green and red pepper - 2 pcs.
Onion - 1 pc.
Garlic - 5 cloves.
Sunflower oil - 3 tbsp. l.+2. Art. l.
Lemon - 0.5 pcs.
Rosemary - 3 tsp
Bay leaf - 5 pcs.
Spices, salt, pepper - to taste.

Cooking:

1. Cut the onion into quarters. Grind rosemary (if fresh). Combine all spices and lemon.

2. Mix sunflower oil with pepper and salt to your taste.

3. We stuff the carcass with spices (0.5 onions, 2 parsley, 0.5 lemons), and rub with an oil emulsion on top.

4. Put the bird in a mold, sprinkle with rosemary and a couple of bay leaves.

5. We send for half an hour to an oven preheated to 200 degrees.

6. Grind the other half of the onion, peppers and garlic in any form convenient for you.

7. Season the vegetable filling with the remaining rosemary, salt, pepper, add 2 tbsp. l. sunflower oil and mix well.

8. We send it to the carcass on a baking sheet and bake everything together for about 60 more minutes.

Serve the dish hot, spreading the stewed vegetables around the chicken.

Enjoy your meal!

8. Chicken in the oven on a jar

Quite an interesting way to cook homemade grilled chicken on an ordinary glass jar. But it’s better to make the marinade yourself in order to feel the real homemade taste.

Ingredients:

Chicken carcass - up to 2 kg.
Mayonnaise - 3 tbsp. l.
Garlic cloves - 3 pcs.
Paprika - 1 tsp
Bay leaf - 2 pcs.
Salt, pepper, spices - to taste.

Cooking:

1. Grind the garlic cloves as finely as possible. You can do this with a garlic press, or you can chop it with a knife.

2. Mix salt, favorite spices and garlic with mayonnaise.

3. Coat the carcass with sour cream marinade.

4. Thoroughly rinse the glass jar so that there are no labels or drips.

A seven-hundred-gram capacity is best suited.

5. We fill a third of the jar with water, throw lavrushka and a few peppercorns into it.

6. We seat the bird on a jar and wrap it with a thread so that the wings with paws are pressed and the carcass does not fall.

7. We install the jar-meat structure on a pallet, into which you need to pour a little water so that the draining fats do not burn.

8. We put the structure in a cold oven on the lowest grate and gradually increase the temperature to 180 degrees, at which we simmer the chicken for about 80 minutes.

9. Arrange the finished dish on a platter and serve.

Enjoy your meal!

9. Chicken in the oven in a bag

It is not necessary to bake a chicken with potatoes, you can just have one carcass in a culinary bag. The meat is first steamed and then baked. This option is very good for people who should not break the diet.

Ingredients:

Chicken carcass - up to 1400 gr.
Seasoning for chicken - 15 gr.
Butter - 50 gr.
Salt, pepper - to taste.

Cooking:

1. Melt the butter and add spices to it. Mix well until smooth.

2. Rub the prepared chicken with oil marinade and remove to cool-infuse in a cool place for 3-12 hours.

3. We tie the chicken legs to make the carcass more compact.

4. We spread the package on a baking sheet and place the pickled bird in it.

5. We send to bake in an oven preheated to 180 degrees for 60 minutes.

6. We open the bag in the middle so that the carcass is exposed, and put it in the oven for another 20 minutes at 180 degrees to get a ruddy crispy skin.

Enjoy your meal!

10. Chicken in the oven with rice

In addition to potatoes, rice is very popular as a side dish. But why cook it separately when you can use it as a filling, which will be much more if you don’t fill the carcass, but simply lay it on top of a rice hill? With this option, both the meat and the side dish will be ready at the same time. Yes, and rice will be much tastier, because it will be soaked with chicken juice during baking.

Ingredients:

Chicken carcass - up to 1.6 kg.
Rice - 1 cup.
Onion - 1 pc.
Celery - 1 stalk.
Butter and sunflower oil - 1 tbsp. l.
Carrot - 1 pc.
Garlic clove - 2 pcs.
Spices, salt - to taste.

Cooking:

1. Cut out the spine from the carcass with culinary scissors. Rub the bird with salt and your favorite spices.

2. Rinse the rice well and boil until half cooked.

3. Grind the vegetables in any way convenient for you and send them to sweat in a pan with sunflower oil for 5 minutes. Salt and pepper halfway through frying.

4. Add rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up the vegetable juice.

5. Cover the baking sheet with foil. We spread the rice-vegetable mixture on it with a slide.

6. We cover the filling slide with the straightened chicken and grease the carcass with sunflower oil.

7. We send to bake in an oven preheated to 180 degrees for 1 hour.

8. Put the stuffing with chicken beautifully on a dish and decorate with greens and fresh plastics of vegetables.

Enjoy your meal!

11. Video - Chicken in the oven

There are many ways to cook a whole chicken in the oven. Everyone cooks according to his imagination and taste preference.

If you decide to switch to a lighter meat than beef and pork, then chicken is the perfect solution!

To eat poultry meat deliciously, it is not necessary to stand at the stove for hours. Roasting a whole chicken not only saves the housewives time, but every time it pleases with its variety of flavors, which appear depending on the ingredients of the marinade.

Bon appetit and amazing marinades that will make your favorite poultry meat even more tender and rich!