All chicken dishes have long been very popular, because chicken meat is an accessible and very inexpensive product that is quickly prepared. Of course, every housewife wants to prepare an appetizing and beautiful dish in her own way and at the same time always get a crispy crust on the chicken, which serves as an excellent decoration. So, to get this result, you need: vegetable oil, chicken, spices, lemon, ready-made seasonings, microwave oven, convection oven, oven.
Microwave and crust the chicken
You can get a delicious crust by baking chicken in the microwave. To do this, choose a small chicken, about 1.3 kilograms. Thanks to this weight, our chicken will be able to bake well. Marinate the bird in the required marinade and leave for a while, then place the chicken on the grill grate. It is necessary to place a plate under this grill, into which fat will fall during the cooking process. Your main task is that you must ensure that the foil does not fall off during the cooking process. The power level must be set to 100%. It is in this mode that the chicken will be cooked only using microwaves. The required cooking time is 10 minutes. Then remove the foil and pour water into the plate. Switch the microwave oven to grill+microwave mode and cook for 12 minutes. Now we turn our chicken over and cook for the same amount of time on the other side. As a result, you can get a crispy crust.
Cooking chicken in an air fryer
When cooking chicken on an air fryer, you can choose a larger bird. After pre-marinating the chicken, fry it on a tray or grill. The mode may depend on the type of air fryer. We set the temperature to 160 degrees. Cooking time should be 45 minutes. If you fry chicken on a grill, don't constantly turn it over. Well, if you decide to use a tray during the cooking process, initially you need to fry the lower part for 15 minutes and only then turn the chicken over. Don't forget to monitor the degree of readiness.
If you are cooking chicken on a special spit, 30 minutes before the cooking process, turn on the grill for 10 minutes and then ventilate it. Now we place the chicken on the grill, but before that we wrap the wings and the lower part of the legs with foil. We thoroughly fix the chicken in such a way that the carcass does not have the opportunity to spin on the spit on its own under the weight of its weight. In a bad case, it may burn on one side. Grease the surface of the chicken with olive oil and place the spit in a special nest. Turn on the grill, setting the temperature to 200 degrees. Cook the bird for 30 minutes. You will definitely get the crust you want.
Cooking chicken in the oven
You can bake chicken in the oven of any size. During the baking process, you can use a tray, a wire rack, or even an ordinary jar on which you need to “sit” the bird. Before cooking, marinate the chicken and place it in a preheated oven. The baking temperature should be 180 degrees. The total cooking time should depend on the size of the chicken itself. When cooking chicken, do not forget to turn it several times so that it is cooked as best as possible. So we got a crispy crust.
It is perhaps rare to meet a person who would be indifferent to chicken. It's tasty, healthy, nutritious and affordable. Chicken is universal: it is present in the diet of those losing weight, those recovering from illness, and athletes.
Poultry can be cooked in completely different ways, so everyone can find an option to their liking. Chicken can be boiled, baked with herbs, vegetables or even citrus fruits, or grilled. Crispy-skinned chicken is also very popular. For unknown reasons, it tastes even better.
To cook chicken with a delicious crispy crust, you need to know a number of important rules. We share subtleties and cool ideas that will help you serve a truly unforgettable dinner for the whole family.
Choose the right chicken
If you want to cook delicious chicken with a delicious crispy crust, then buy a chilled carcass. It is ideal for these purposes. On average, a company of 5 people requires 1.5 kilograms of chicken.
Use the oven
Of course, you can cook chicken with a crust in a frying pan, but we still recommend using the oven. This is the healthiest way to cook chicken, which turns out very tender and tasty. And if your oven has a grill function and a special grill, then it’s even cooler. These are what you need for a perfect crust.
Cook in the right container
However, you can cook delicious chicken with a crust in a baking dish. It's not that simple here. It is better to bake chicken in a cast iron or ceramic dish. In a glass or metal pan, the crust is more likely to burn.
Add additional ingredients
And that is not all. If you want the crispy crust to be truly perfect, add additional ingredients. We are talking about aromatic herbs or a cool marinade.
Secret ingredient
There is one very unique secret ingredient that will help you create the perfect chicken dinner. It is not used at all for preparing meat dishes, but it is definitely worth a try. This is a baking powder.
Yes, it can be used not only for making sweet or not so sweet baked goods. Baking powder can absorb excess moisture from chicken skin. This will help it dry faster. This will not affect the taste of the chicken in any way, because the composition includes soda and acid that neutralize each other.
Simply add 1-2 teaspoons of baking powder to the marinade you choose for your chicken and expect insanely delicious results!
Recipes for cool marinades for chicken with a crispy crust
Marinades really help to get a really tasty and appetizing crispy crust. We offer several original and interesting options that are worth trying. The amount of ingredients is calculated for a chicken weighing 1.5 kilograms.
Mustard-honey dressing
Ingredients:
Liquid honey - 50 ml
Mustard - 3 tsp.
Salt - to taste
Vegetable oil - 3 tsp.
Cooking method:
In a small bowl, mix mustard, vegetable oil, salt and pepper.
Rub the chicken with the mixture. Leave to marinate for 3-4 hours.
Bake the chicken in the oven for 40 minutes at 230 degrees.
Remove the chicken and brush all sides with honey.
Continue baking at 200 degrees until golden brown.
Lemon-garlic marinade
Ingredients:
Lemon - 1 pc.
Garlic - 6 cloves
Olive oil - 7 tbsp. l.
Khmeli-suneli - 2 tsp.
Salt - to taste
Ground black pepper - to taste
Cooking method:
Squeeze the lemon juice into a small bowl along with the pulp. Finely chop the zest and place it in a bowl.
Pass the garlic through a press. Add to lemon.
Add 6 tablespoons of olive oil, suneli hops, salt and ground black pepper. Mix well.
Rub the chicken with the resulting marinade outside and inside.
Place the bird under pressure and refrigerate for 12 hours.
Before cooking, scrape off any remaining marinade from the chicken and brush it with 1 tablespoon of olive oil.
Bake in the oven according to the chosen recipe.
To ensure that the chicken in the oven turns out exactly the way you imagine it, you first need to choose the right bird. After all, getting a crispy crust on meat won’t be difficult, but what’s the point if the meat itself is tasteless? It is better to purchase a chilled chicken carcass rather than a frozen one, since after defrosting the meat can turn out dry and tough. The age of the bird should not exceed 1 year - for this, focus on the weight of the carcass no more than 1.5-1.7 kg. The skin color should be white, with slight yellowing allowed. The fat of high-quality poultry is also white, and the meat fibers are uniformly pink in color.
The utensils in which you will cook the chicken also play an important role. To bake poultry with a golden brown crust, it is recommended to use cast iron or ceramic pans - they will ensure uniform roasting of the meat when roasting the whole carcass and protect it from burning. If you're cooking chicken in a metal or glass pan, it's best to turn it while cooking to ensure the meat cooks evenly. In this case, the most win-win option is to bake the chicken on a wire rack, under which a baking tray is placed to drain the released juice and fat. In this case, the crust on the bird will be evenly browned on all sides, since the chicken will not be in contact with anything.
Another important nuance is temperature. Chicken in the oven with a crispy crust is usually obtained at a cooking temperature of 180-200 degrees. You shouldn't try to increase the baking temperature in hopes of reducing cooking time and speeding up the crust formation process - most likely, this will end with the chicken skin bursting or burning and looking very unappetizing. Remember to place the chicken in the preheated oven and remember that each pound of meat will require about 40 minutes of roasting time. Does your oven have a grill function? Great! The task is greatly simplified - just turn it on 10-15 minutes before the end of roasting the bird.
As for the specific ingredients that will help you make the crust golden brown and crispy, here honey, mustard and soy sauce will come to your aid - they are used to coat the chicken carcass before it is placed in the oven. It is best if the chicken is kept in the marinade of these components for some time - at least 3-4 hours. Spices such as paprika and turmeric can also help you get the desired crust, but it is better to avoid mayonnaise, which is popular among housewives, as it can make the meat tough. The juices released from the chicken can also be used to crisp up the crust - just baste the bird with it periodically while roasting. 5 minutes before cooking, the surface of the chicken can also be greased with a small amount of butter - the crust will be even more delicious. Some chefs also use this secret - they scald the prepared bird with boiling water several times, which allows them to close the pores on the skin and subsequently make the crust crispy.
When your oven-crispy chicken is ready, you should immediately take it out and let it cool. Never leave the chicken in the oven, or cover it with foil in an attempt to keep the dish warm - all this will cause the crust to soften.
One of the easiest ways to prepare crispy-skinned chicken is to bake it on a bed of salt in the oven. In this case, the meat turns out incredibly juicy and tender, and the crust is golden and appetizing. No more ingredients other than salt are required. Don't believe that everything is so simple? Then use our recipe, with which we will begin our culinary selection.
Salted chicken with crispy crust
Ingredients:
1 chicken (weighing up to 1.5 kg),
1 kg coarse salt.
Preparation:
Pour the salt onto a baking sheet and level it to form a layer of about 2 cm. Place the prepared chicken, back down, on the salt bed. There is no need to salt it - during the cooking process, the chicken itself will absorb as much salt as needed. Place the baking sheet with the chicken in an oven preheated to 200 degrees and bake for 45 minutes to 1 hour, depending on the size of the chicken. To check if the bird is done, pierce the thigh with a sharp knife - if the juice that comes out is clear, the chicken is ready. Shake the chicken off any salt stuck to the back, place on a platter, decorate as desired and serve.
Baked Lemon Chicken
Ingredients:
1 chicken,
1 lemon,
3 teaspoons mustard,
3 teaspoons adjika,
1 teaspoon sugar,
Preparation:
Mix mustard, adjika, vegetable oil, salt and juice of half a lemon in a bowl. Cut the remaining lemon into slices. Season the chicken with salt and pepper outside and inside, then brush with the prepared marinade. Place lemon slices inside. Wrap the tops of the wings and legs with foil to prevent them from burning and tie the legs together. Place the chicken in an oven preheated to 180 degrees for about 1 hour - 1 hour 20 minutes. After half an hour, pour the juice over the chicken, then repeat this procedure two or three more times.
Baked chicken with honey glaze
Ingredients:
1 chicken (weighing about 1.5 kg),
1 tablespoon mustard,
1 tablespoon vegetable oil,
1-2 tablespoons honey,
salt and ground black pepper to taste.
Preparation:
Mix mustard and vegetable oil, add salt and black pepper to taste. Brush the mixture onto the outside and inside of the chicken and leave to marinate for several hours. Place the chicken on a wire rack, place a baking sheet under the wire rack and bake in an oven preheated to 200 degrees for about 50 minutes. After this, take the chicken out, brush it with honey using a brush (if the honey is thick, you need to melt it first) and put it in the oven for another 10-15 minutes until golden brown.
Spicy chicken wings marinated in soy sauce
Ingredients:
1 kg chicken wings,
3 tablespoons soy sauce,
2 tablespoons vegetable oil,
2 tablespoons honey,
1/2 teaspoon salt,
ground black pepper and ground ginger to taste.
Preparation:
Prepare the marinade by thoroughly mixing all ingredients. Place the chicken wings in a deep bowl, pour in the marinade and mix well so that all the wings are evenly coated with the mixture. Leave to marinate for a couple of hours, then bake in the oven at 200 degrees for about 40 minutes until golden brown.
Chicken in orange glaze with crispy crust
Ingredients:
1 chicken weighing 1 kg,
1 large orange
3 tablespoons sugar,
1 tablespoon Provençal herbs,
vegetable oil,
salt and ground black pepper to taste.
Preparation:
Season the chicken with salt, black pepper and herbes de Provence. Remove the zest from the orange using a fine grater and cut the pulp in half. Cut one part of the orange into slices, squeeze the juice from the other to make about 100 ml of juice. Preheat the oven to 200 degrees. Grease the bottom of the baking dish with oil and place orange slices. Place chicken on top and lightly drizzle with oil. Bake the chicken for about 1 hour, until the juices coming out of the bird run clear.
While the chicken is baking, prepare the orange glaze. To do this, combine orange juice, orange zest and sugar in a small saucepan. Heat the mixture over medium heat and cook, stirring, until the glaze becomes thick. 10 minutes before the chicken is ready, pour the glaze over it and put it back in the oven.
Baked chicken in lemon-garlic marinade
Ingredients:
1 chicken,
1 lemon,
5-6 cloves of garlic,
6 tablespoons vegetable oil,
2 teaspoons hops-suneli or turmeric,
salt and ground black pepper to taste.
Preparation:
Finely chop the lemon zest and squeeze the juice into a bowl. Mix the juice and zest with the garlic, salt and spices passed through a press. Add 5 tablespoons of vegetable oil and mix well. Rub the resulting marinade onto the chicken inside and out, place the bird under pressure and marinate in the refrigerator overnight. Before cooking, remove any remaining marinade from the chicken, brush with 1 tablespoon of vegetable oil and bake in an oven preheated to 200 degrees for about 1 hour.
Chicken in the oven with a crispy crust is a win-win option for both your everyday diet and your holiday menu. Knowing some of the nuances, the optimal temperature and certain ingredients will help you get a golden brown crust that will excite your appetite. Be sure to save the chicken preparation options we offer in your collection of recipes, and you will always have a dish in your arsenal that will delight your family and guests. Bon appetit!
There is no easier way to bake a whole chicken in the oven so that it turns out juicy, with a golden, crispy crust. To drive you crazy with its aroma.
In fact, I know many housewives for whom such a dish is the “aerobatics” of culinary art. Either the carcass ends up grayish-pale, or it burns, but the inside turns out raw.
You just need to know a few subtleties and stick to them when preparing. I will share them today.
The subtleties of cooking whole chicken in the oven
There are not many secrets, you can easily remember them:
- You need to choose the right carcass. Don’t chase “natural products” from a private backyard. This chicken is more suitable for broth. In the oven you will absolutely get a rubber bird. Also, it is better to choose chilled chicken, not frozen. The weight of the carcass is a maximum of one and a half kilos; anything that has grown larger will be tough. When choosing, the color is important, without yellowness, blue, or gray spots. The color should be a nice soft pink. If the carcass is unpacked, smell it; the smell should be meaty, without foreign substances.
- The baking dish should be heated evenly and hold the temperature well so that the chicken does not burn and a beautiful, golden brown crust is formed. Ceramic or cast iron meets these requirements. If you bake the carcass in something else, you will have to constantly turn it over.
- The most pressing issue is baking time. Usually an hour is enough, although everyone's oven is different. You need to get used to it. Cooking temperature 180-200 degrees, not higher.
- To get a good crust, after washing the carcass, you must blot it with paper napkins. Don't forget to remove excess water inside too.
- Don’t forget to gut the carcass and remove any remaining feathers. Sometimes pieces of skin are visible on the legs; they need to be removed. I usually trim the wings before baking.
Whole chicken baked in the oven with a crispy crust, step-by-step recipe with photos
The simplest and fastest recipe I have ever known. Minimal ingredients, but the chicken turns out amazing. Sour cream can be replaced with mayonnaise, we just haven’t eaten it for a long time.
We take:
- Chicken carcass – one and a half kilos
- Sour cream – two hundred grams
- Garlic – two cloves
- Mixed peppers and salt
How to cook:
Wash the chicken carcass well under cold water, inside and out. Place on a board and blot dry with paper towels.
In a separate bowl, mix salt and pepper and crushed garlic, rub the chicken with the mixture and hide it in the refrigerator for two hours.
After time has passed, place the carcass on a baking sheet and grease it thickly with sour cream.
Cover the baking sheet with the chicken with thick foil, press tightly around the edges and put it in an oven heated to 180 degrees for forty minutes.
After forty minutes, remove the foil and leave the chicken to bake for the same amount of time. Can be served with any vegetables.
Chicken with potatoes in the oven
The potatoes in this recipe can be prepared as a separate dish. It is prepared separately; we combine it with the chicken when serving. When preparing, I advise you to close the windows and doors tightly so as not to confuse your neighbors with the aromas.
We will take:
- Kilo of potatoes
- Chicken carcass – one and a half kilos
- Half a head of garlic
- Three sprigs of rosemary
- Three sprigs of thyme
- Spices
- Five large spoons of sunflower oil
- Table salt
Cooking method:
Prepare the carcass by mixing vegetable oil with curry, coriander, pepper and salt. Rub the chicken and leave for thirty minutes.
For now, let's get on with the potatoes. If it is young, then you can use it directly with the peel, just wash and dry. Cut it into slices into 8 pieces. Next, sprinkle with curry, rosemary, marjoram, paprika, crushed garlic and salt, mix and sprinkle with oil.
Cover a baking sheet with parchment and lay out the potato wedges. Bake for forty minutes at a temperature of two hundred degrees.
Place the chicken on a baking sheet, put sprigs of rosemary and thyme inside, or a whole lemon if desired. Place in the oven for an hour and twenty. Then we put the chicken on a dish and surround it with potatoes.
Chicken stuffed with rice and prunes with a golden crust
The chicken comes out with a smoky flavor due to the prunes. The minced meat is eaten faster than the chicken itself.
We need:
- One and a half kilo chicken carcass
- Half a glass of rice
- Handful of prunes
- Three cloves of garlic
- Two large spoons of vegetable oil
- A large spoonful of mustard
- Half a lemon
- A teaspoon of regular salt
- Pepper mixture
Cooking principle:
Boil the rice until half cooked in slightly salted water. Rinse the prunes, pour boiling water over them for three minutes and cut into small pieces. Mix with boiled rice and squeeze in garlic.
Wash and pat dry the chicken carcass, stuff it and secure the cut with wooden skewers.
In a bowl, mix oil with mustard, salt, pepper and freshly squeezed juice of half a lemon. Coat the bird with this marinade and leave it in the refrigerator for half an hour. Then bake on a baking sheet in the oven at two hundred degrees for about an hour.
Grilled chicken baked in the oven
Many people have heard what raw materials are used for grilled chicken in supermarkets. Homemade chicken cooked in an oven with a grill will surprise your guests with the aroma of oriental spices and juicy taste.
We take:
- Chicken carcass – one and a half kilos
- Freshly squeezed lemon juice – two tablespoons
- Dried garlic - one teaspoon
- Cayenne pepper - one teaspoon
- Turmeric – a third of a teaspoon
- Cumin - a third of a teaspoon
- Coriander - a third of a teaspoon
- Mayonnaise - three large spoons
- Any vegetable oil – three large spoons
How to cook:
We remove the skin from the carcass, rinse it under running cold water and pat it dry with a paper towel. Using a sharp knife, make cross cuts on the surface of the chicken.
Place the chicken in a deep bowl. In a bowl, mix spices, salt, lemon juice and oil. Rub the carcass thoroughly with the mixture. Cover the dishes with cling film and put them in the refrigerator for a day.
Preheat the oven to two hundred and fifty degrees, thread the chicken onto a spit and place a baking sheet down so that the fat drips into it. Fry like this for half an hour. We check for readiness with a knife; clear juice should appear from the cut.
Whole chicken tabaka in the oven
A Georgian dish that we love for its ease of preparation and excellent taste. It always works out and gets eaten faster than other dishes.
We take:
- Seven hundred gram chicken carcass
- One lemon
- Three large spoons of any vegetable oil
- Three cloves of garlic
- Table salt
- Freshly ground red and black pepper
- Greenery
Cooking process:
Prepare the carcass as always, cut along the breastbone and open. Place the chicken on the board and press on the joints several times until the carcass becomes flat.
Squeeze lemon juice into a small bowl, add salt, add oil and rub our chicken, leave to marinate for half an hour.
Squeeze the garlic into another bowl, grind the pepper, salt and a little, a couple of tablespoons of warm water.
Grease the cast iron mold with melted butter, lay out the carcass and pour in the sauce. Place in an oven preheated to 180 degrees for forty minutes. Don't forget to baste the carcass with juice during baking. Then the chicken will turn out juicy.
Chicken on a bottle
The simplest recipe for delicious chicken. It bakes evenly and the crust turns out golden. You can prepare it for a family dinner and for a big holiday.
We use:
- One kilogram of chicken carcass
- Three teaspoons of Provençal herbs
- Two tablespoons of vegetable oil
- Juice of half a lemon
- Table salt
- Pepper mixture
Cooking principle:
We wash the carcass and wipe it dry. Mix vegetable oil, salt and seasonings, rub the chicken.
Let's prepare a glass bottle, fill two-thirds with water, squeeze out lemon juice and add a spoonful of herbs de Provence.
We put the carcass on the bottle and put the whole heap on a baking sheet in the oven. Bake for an hour at two hundred degrees.
Chicken in the oven on a bed of salt
I was afraid to make such a dish for the first time; it seemed that the chicken would be terribly over-salted. But it turned out simply delicious, and the crust was a sight to behold.
We need to take:
- Chicken carcass
- A kilo of coarse table salt
- Pepper mixture
- Provencal herbs
- One lemon
Cooking process:
We wash and dry the carcass, rub with spices. The lemon needs to be washed well and placed inside the chicken. Now we tie the legs and wings with a scourge.
Pour the entire packet of salt onto a baking sheet, level it and place the carcass on it. Bake at two hundred degrees for no more than an hour. You can check readiness with a knife.
Chicken on onion bed with vegetables
It’s very convenient to prepare such a dish; the chicken is immediately ready with a side dish, and what a side dish, soaked in the spirit of meat and onions.
We will take:
- One and a half kilo chicken carcass
- Six potatoes
- Five large onions
- Large sized carrots
- Half a celery root
- Half a head of garlic
- Half a glass of vegetable oil
- Three teaspoons of regular salt
- Glass of cold water
- Greenery
- Curry
- Pepper
- Coriander
Cooking process:
Prepare the chicken by mixing two tablespoons of oil, a teaspoon of salt, and seasonings in a bowl. Rub the carcass with the mixture and leave it in the refrigerator for an hour.
Cut the vegetables into cubes and simmer a little in salted water. Line a baking sheet with parchment and place onion rings on it, covering the entire space. We place the chicken carcass in the middle and place vegetables around it. Sprinkle with finely chopped garlic.
Bake for an hour at two hundred degrees. Serve on a large platter along with vegetables. Sprinkle with herbs on top.
Chicken baked with apples
We are all used to duck with apples, but chicken cooked this way also turns out to be extremely tasty. For the recipe, I recommend using sweet and sour apples. I always choose Antonovka.
We take:
- Chicken carcass – one and a half kilos
- Three large apples
- Large onion
- teaspoon salt
- Pepper mixture
- Provencal herbs
Cooking process:
Wash and dry the chicken, rub with salt and spices. We cut the apples into thin slices, the onion into half rings, stuff the carcass, secure the cut and tie the legs with string.
Bake the chicken at 180 degrees for 1 hour 20 minutes.
Chicken in the sleeve
We need:
- Chicken carcass
- Three spoons of mayonnaise
- Orange
- Seasonings
- Two cloves of garlic
Cooking process:
In a bowl, mix mayonnaise with salt and spices, squeeze the garlic into it. We wash and dry the carcass. Place orange slices inside. Lubricate with the mixture and pack into a sleeve.
Bake for an hour at 180 degrees. You need to pierce the sleeve half an hour after baking.
Juicy chicken in foil
Are you cooking chicken for the first time or are you unsure of your abilities? Try this recipe. The chicken turns out especially juicy and is always cooked through. Thanks to the foil, it will simmer with aromatic herbs and its readiness will leave no doubt. Then it will just need to be “gilded”.
We will take:
- Chicken carcass – one and a half kilos
- One hundred grams of mayonnaise or low-fat sour cream
- Three cloves of garlic
- A teaspoon of table salt
- Turmeric
- Pepper mixture
- Oregano
- Paprika
- sprig of thyme
Cooking process:
We prepare the carcass. In a separate bowl, make the sauce, mix spices, crushed garlic and salt with mayonnaise. Rub the chicken inside and out.
We line a baking sheet with a sheet of foil, place the carcass and a sprig of thyme next to it, wrap it tightly and put it in the oven for forty minutes to cook at two hundred degrees. To get a crust, after forty minutes we unroll the foil and simply bake the dish for about twenty minutes. You can serve with country-style potatoes or rice.
Delicious baked chicken with mushrooms
A recipe from the “two in one” series, immediately with a ready-made side dish. You can use any mushrooms, boiled in advance, or even frozen. But the dish tastes best with fresh champignons or stems of porcini mushrooms.
We take:
- One and a half kilos of chicken carcass
- Three hundred grams of fresh champignons
- One turnip onion
- 70 grams butter
- Three large spoons of vegetable oil
- A teaspoon of table salt
- Pepper mixture
- Teaspoon paprika
- Three cloves of garlic
Cooking method:
We wash the chicken carcass under running cold water and wipe it dry with a paper towel.
In a deep bowl, mix vegetable oil with spices and salt, crush a couple of cloves of garlic, coat the carcass with the resulting sauce, place in a bowl with a lid and hide in the refrigerator for an hour.
Before cooking, champignons need to be soaked for half an hour in cold water, then washed, removed the skin and film around the legs. We cut them into thin slices. Onion - quartered rings. Heat the frying pan well over high heat, fry the mushrooms with onions and the remaining garlic. Cool the filling.
Stuff the marinated chicken with mushroom filling and secure the edges with wooden skewers. Place the carcass on a baking sheet with foil, wrap it tightly and bake in the oven at two hundred degrees for forty minutes. Then remove the foil and bake for twenty minutes, allowing the crust to fry.
Whole chicken with honey and mustard in the oven
This recipe produces an unusual and interesting taste. Honey chicken simply disappears from the plate. Everyone is partial to this dish, and any novice housewife can prepare it.
We take:
- Chicken carcass per kilogram
- Three large spoons of honey
- Three cloves of garlic
- Three tablespoons of vegetable oil
- Two spoons of prepared mustard
- Two spoons of soy sauce
Cooking process:
In this option, the chicken can be cut along the breastbone or left whole. The washed and dried carcass should be marinated in the sauce. To do this, mix butter, honey, soy sauce and crushed garlic.
Using a special brush, coat the chicken inside and out thickly with sauce. Place it in a deep bowl, cover tightly with a lid and put it in the refrigerator for an hour.
Bake at two hundred degrees for forty minutes. This chicken is delicious served with mashed potatoes and coleslaw.
Chicken in adjika and sour cream sauce
Nowadays you can rarely find that vigorous Soviet adjika in small jars, almost brown in color. Therefore, it is better to use your own, home-grown one. And then it’s easier to regulate the taste of the dish.
We take:
- One kilo chicken carcass
- One hundred grams of adjika
- One hundred grams of sour cream
- A teaspoon of regular salt
- Half a head of garlic
- Herbes de Provence, oregano
- Bunch of fresh parsley
- Half a glass of rice
- One hundred grams of butter
Cooking process:
First of all, boil the rice until half cooked and add the hot butter to melt. Mix well and leave to cool.
Rinse the chicken carcass thoroughly under running water and pat dry. Crush two cloves of garlic in a crush and mix with salt, grate the chicken and set aside for about fifteen minutes.
Finely chop the parsley with a knife and add it to the rice, and add the dry herbs. Mix and stuff the carcass, secure the cut with thread or toothpicks.
Chicken with potatoes in honey
A very simple recipe, more suitable for a family meal. This is when you want to diversify your family menu.
We take:
- Medium chicken carcass
- Three medium-sized potatoes
- Two large spoons of liquid honey
- Turmeric
- Oregano
- Pepper mixture
- A teaspoon of salt
Cooking principle:
We wash and dry the carcass. Mix salt and seasonings with honey, rub the bird and leave it for a couple of hours to absorb all the aromas of the spices.
We cut the potatoes into slices, stuff the carcass and place them in a baking bag. We keep in the oven at a temperature of two hundred degrees for forty minutes.
Dear guests, please share your recipes in the comments, if you don’t mind. And I'm waiting for a visit.
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