Wash the chicken well, then let it drain. Season with salt, pepper, paprika and spices for chicken. Put it in the bag, then pour the oil and soy sauce. Massage the chicken well with all the spices and leave it to cool for 1 hour.
After this time has elapsed, remove from the cold and leave at room temperature until the potatoes are ready.
Peel the potatoes, then wash. If they are smaller, they are left whole, if they are bigger, they are cut in four. Put in a bag and sprinkle with salt, spices for potatoes and oil. Massage the potatoes well then sprinkle with the chopped rosemary.
Preheat the oven to 200 degrees C. Place the two bags in the oven tray and put in the oven for 45-60 minutes. Then pour the potatoes and chicken directly into the pan, discard the bags and put the tray back in the oven to brown both the chicken and the potatoes.
When they are well browned (as we like), take the tray out of the oven and serve it with a cabbage salad or garlic sauce, depending on the taste of each one.
- Cut the whole chicken on the back, from the neck to the tail, on the left and on the right of the spine, which you take out. The sternum also grows a little, so that the baby stays as flat as possible once you turn it upside down with the chest and legs.
- Season the chicken on both sides with salt and pepper, and sprinkle on the inside the herbs.
- Leave the chicken for 20 minutes at room temperature, so that the salt comes out of the moisture. After 20 minutes, dab the covered part of the skin with a paper towel, then grease it with a little olive oil. Salt and pepper the chicken again if you removed it from the spices with a paper towel.
- Heat a large frying pan / pan well and place the chicken upside down. Place the 2 bricks on top and put the pan in a well-heated oven, at 220 degrees, for 25-30 minutes.
- Then remove the bricks and turn the chicken to bake on the side that was in contact with the bricks. Put the chicken in the oven for another 5-10 minutes, so that it penetrates well. Serve the chicken with a fresh salad or a garnish of rice.
✽ If you prefer the skin to be crispier, leave the chicken for another 5 minutes in the oven, in the broiler.
For starters, a recipe will be prepared for this spice mixture, to grease the chicken, namely: put it in the kitchen blender butter (at room temperature), along with paprika, coriander, pepper, oregano, lemon juice (or grated peel) and a few cloves of garlic (4-5 cloves, the rest will be put in the pan for the chicken flavor steam), mixing for 2-3 seconds.
Chilled whole chicken, taken out of the fridge, it will be cleaned of any tiles, washed, dried with an absorbent kitchen towel, and then greased with the mixture of spices (inside, outside and under the skin of the chest).
a beer bottle (500 ml), half filled with water or left with half beer, will be put whole seasoned chicken (to be standing), and in a square tray (30/30 cm), in which it was added dry white wine, thyme sprig (for flavor) and garlic cut into slices or left whole dogs (for flavor), put the bottle with the whole chicken to cook.
Tray, will be put in the preheated oven at 190 degrees for about 90 minutes (During cooking, the chicken will be sprinkled with a spoon, with the sauce in the pan), until it turns brown, juicy and tender.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
After cooking, the chicken will be carefully removed from glass (with the help of two large forks, special for steaks), to be placed on a plate, served individually on flat plates, with sauce in the pan and optionally with a garnish mashed potatoes, rice, sauteed vegetables etc & # 8230
Pui La Punga Magica Jamila
Put the jamila magic bag. Grease the chicken with a brush on all sides, tie the bag to the mouth, prick it in places and put it in the oven for about 1 hour. Mix them all well and leave them for 10 to 15 minutes, then put them in the magic bag greased with a little olive oil, adding the juice obtained, which is full of flavors. My dear ones, it's not like that, sometimes we really don't know what to cook anymore. Put 40 g of melted butter in a pan.
Juicy and fragrant and fragrant and well penetrated. Even the breast, which is a dry flesh, has become good and tender. Serve chicken in a simple recipe bag. Mix melted butter with crushed garlic 1 teaspoon paprika 40 ml teaspoon oil rosemary teaspoon thyme salt and pepper.
I tie the bag to my mouth and put it in a bowl in my case a yena bowl that I put in the preheated oven at 180 200 degrees for 50 minutes 1 hour depends on the oven. Let the hammers cook for about 45 minutes, the chicken legs for 1 minute and the whole chicken for 10 minutes. After the time has elapsed, check if the chicken has browned and break the bag on top so that the skin becomes crispy, leave it for about 20 minutes and we can serve it. How to make a tender red and juicy chicken steak in a bag of straw.
Place the bag in a suitable bowl, avoiding contact with the heat source or the walls of the oven. Baked chicken recipe. Don't forget to know that good and fragrant sauce that formed in the tray. Clean 1 grilled chicken in the province of tuleie organs and the area from the tartar.
This baggy chicken is wonderful. Get to know the chicken with the bag. Crush 3 cloves of garlic. Here is a leg and a slice of breast.
Ecologically sliced and macerated chicken prepared in the oven
The chicken prepared for spiciness can be the rescue of any housewife on the run in her own kitchen (I did not intend to analyze & # 8220fug & # 8221) to appear with a bright face in the lustful eyes of those gathered around the table, ready prepared with a fork in -one hand and the knife in the other hand to give the gourmet attack in the evening.
Some culinary secret! There's a little secret (as is almost always the case when you dare to cook for your own family) & # 8211 the chicken is drawn in the evening, the day before and soaked in a plastic food bag (of those with & # 8220cooker & # 8221), in the fridge, until the next evening, enough time for all the secret spices in the spices to be found in the chicken.
Through specialized books and on profile TV shows you can find all kinds of recipes for macerating poultry, animal meat, game and fish. Like any service chef (not a professional) I have my own recipe for maceration, which with small differences I use in rare cases when I decide to macerate meat.
Through the recipes inherited from my parents, I did not find recipes for macerating meat and I do not even remember that in my childhood I ate meat previously macerated and then prepared by my mother or grandmother. I only remember the lamb / ram meat that a friend of my father brought us at the end of September, the beginning of October (after the shepherds lowered the sheep from the mountains), which my mother and grandmother prepared before baking. .
Is it the maceration of the meat or not ?! Before I put the mutton pulp for baking, in the oven of the wood cooking machine (I can never know the reason in the oven of the stove, it never occurred to me to ask them. I guess it was about the baking time and & # 8220potency & # 8221 the oven to wrap properly, with the heat needed for baking, the meat tray) was stuffed with garlic cloves, pieces of smoked ham and thyme sprigs. The ready-breaded pulp was placed in a pan covered with a white cloth, cold for 2-3 hours, in our pantry built of river stone. Our room, in winter it was almost frozen on the outside and in summer it was quite cool inside (about 10 degrees C below the outside temperature). In winter, when you enter the pantry from the kitchen, the heat / steam condenses on the interior walls of the pantry.
What about this maceration of the meat ?! I have to admit I'm not a big fan of meat maceration, be it poultry or pet or fish. I have the impression (?!) That maceration changes the initial taste of the meat. In the rare cases when I cooked game meat (rabbit) I used a maceration recipe taken from the internet. Honestly? The taste of the meat soaked before cooking did not turn my back on me. Maybe I'm not good enough, but I won't insist on maceration recipes taken from the internet either.
What recipes do we prepare in the family? Chicken / poultry is often used in my family's recipe book. We cook it in the same way. Usually I like to buy the whole bird to cut it myself as I like and to have the packages well placed in the freezer with meat for steak, soup, food. We prefer the legs and the breast of the bird for steaks. We cook the whole bird quite rarely, more often when we gather our whole family at the table.
Ingredients needed in the recipe: a whole chicken, spices (peppercorns, ground mustard seeds / Dijon mustard, dried thyme, hot pepper flakes, bay leaves), garlic cloves (grind in a bowl for a more pronounced taste / cut into thin slices) , green onions, green parsley, coarse salt, rice vinegar, honey, lemon (lemon peel given on a fine grater, lemon juice), extra virgin olive oil.
What bird are we buying?
If I still said it was the ecological chicken, I looked in the butcher's shop for an ecological bird.
I chose an ecological chicken (or at least that's what the advertisement from the gallantry and the price paid) said at almost 2 Kg. Golden yellow (fed corn as the ad said) with enough healthy fat.
About organically raised birds !? I was talking the other day with the precupeta from the market, from which I have been buying for several years, in autumn, in October, a heavy breed chicken, at 3-4 Kg or 1-2 chickens at approx. 2 Kg that I cut and put in the freezer. I tell the bitch, can she tell me if the birds I buy from her are organic ?! She looks at me a little surprised, even a little offended (I might say).
What does my forehead answer ?! Well, gentlemen (she calls me precuptata), my birds grow on the meadow always green, all day long, I nibble on the grass, find gas and frames, I feed them additionally with my corn kernels and wheat mixture, barley and rye made by me in the yard, I change their water every night and morning, I collect the chicken from the hut every morning. Will they be ecological birds or not ?! I don't know, but I'll buy it from scratch.
- whole organic chicken,
- extra virgin olive oil,
- rice vinegar,
- Dijon mustard,
- green onions.
Slicing an organic chicken, whole.
As I set out to soak the sliced chicken, I took action.
From producers and traders! Any bird bought from gallantry has some fluff left on the skin. At the top of the wings and legs there is also leather to clean. Inside the lungs are left to hang on the scales. There is another mat on the neck that needs to be thrown away. The tart also has a portion of bitter fat that comes out. The liver often has traces of bitter spleen. I don't think I forgot something that had to be said and cleaned up.
To cut the chicken you need a special knife for cutting meat (thin blade, narrow, but firm, not flexible, well sharpened).
- Slicing organic chicken.
- Preparation of ingredients for maceration of chicken. Put meat and ingredients in a maceration bag.
- Macerate chicken legs and breast in the refrigerator, cold, from today to tomorrow.
- The contents of the maceration bag are placed in a baking tray. The baking tray is covered with moistened and squeezed baking paper.
- Place the baking tray in the hot oven of the stove at the right heat for 35-40 minutes.
- Serve hot on heated plates, with your favorite garnish and pickles in vinegar.
Remove the thighs, wings (large parts, without tips) and the chest that will be used for the steak from the current recipe.
The thighs are cut into 2 pieces.
The chicken breast, quite large (over 1.2 Kg) is also cut into 2-4 pieces.
The tips of the wings, the tart, the neck and the trunk of the chicken are cut into pieces of the right size.
While slicing the chicken, carefully remove the melting fat, obtaining the bird lard and the delicious scallops (they are collected directly from the pan with pieces of hot bread), to the delight of the gourmets who roll.
In the lard of poultry left in the pan, with traces of burns and skin, fry the chicken livers that are served at the horse's muzzle / near the pan (who is vigilant, grab & # 8230 who is not, no) on hot bread.
The poultry fat obtained is removed from the pan in a jar with a tight lid that will be kept in the refrigerator.
From poultry lard kept in the refrigerator (it can be kept for 3-4 months, even longer, without culinary / gastronomic problems) it is added to soups and vegetable dishes for taste.
Maceration of the thighs, wings and ecological chopped chicken breast.
In a zippered bag, put the thighs, chest and wings of the organic, sliced chicken.
In the bag add the spices (peppercorns, ground mustard seeds / Dijon mustard, dried thyme, hot pepper flakes, chopped bay leaves) and the other ingredients (garlic cloves, green onions, green parsley, coarse salt, vinegar from rice, honey, lemon zest on a fine grater, lemon juice, extra virgin olive oil) used for maceration.
The bag closes tightly. If you do not have a "zipper" bag, you can use an ordinary bag that is tied to your mouth with a kitchen thread or a wire.
The bag is rubbed in the hands, the meat is mixed with the spices and it is kept in the refrigerator. Periodically knead the bag to homogenize the ingredients. The taste of spices and other ingredients will be found in chicken.
Pay attention to the quantities of spices and other ingredients put in the maceration bag! I put spices in my eyes. I pity those who burn in the stomach (hot peppers, garlic, mustard). I don't like sour but neither sweet nor salty. It must be quite liquid (oil, lemon juice, rice vinegar), but not excessive, enough to be able to knead the maceration bag.
Preparation of macerated chicken steak in the oven.
The contents of the bag in which the meat was soaked are placed in a baking tray.
The baking tray is covered with moistened and squeezed baking paper.
Place the baking tray in the hot oven of the stove at the right heat. The meat lasts 35-40 minutes. In the last 5 minutes, remove the baking paper to brown the meat.
During baking, make sure that the liquid does not dry out in the baking tray. If necessary, add a little hot water.
The preparation is served hot on heated plates (enough healthy fat will be collected in the tray). The new quality cabbage can be served as a garnish, in which thin slices of fried smoked sausage are added. The wonderful sauce collected during the meat cooking is dripping on the sauerkraut.
How is the preparation served?
The dish is served with hot polenta / hot bread. Being a rather fatty dish, cucumbers and / or donuts are served in vinegar, if you can find in the pantry some of those prepared last autumn. The culinary delight can be completed with a clove of garlic. Garlic juice also works.
Really ? What gourmet or professional gourmets will resist the temptation to soak in the wonderful sauce collected in the baking tray?
From such a feast can not miss a glass of red house wine from grapes.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! When it comes to organic products, it's fashionable, right? Rely on the market precautions or the producers with their own open shops, where they sell their own animals and birds in hygienic conditions (they have all the necessary approvals, and the sanitary and veterinary inspectors are always watching them).
Whole chicken cooked to the brick
The secret, of course, lies in the weight that the bricks exert on the chicken, so if you don't have bricks, but you have a more ingenious and equally effective alternative, all you have to do is apply it.
a whole chicken
Provence herbs mixture
Cut the whole chicken on the back, from the neck to the tail, on the left and on the right of the spine, which you take out. The sternum also grows a little, so that the baby stays as flat as possible once you turn it upside down with the chest and legs.
Season the chicken on both sides with salt and pepper, and sprinkle on the inside the herbs.
Leave the chicken for 20 minutes at room temperature, so that the salt comes out of the moisture. After 20 minutes, dab the covered part of the skin with a paper towel, then grease it with a little olive oil. Salt and pepper the chicken again if you removed it from the spices with a paper towel.
Heat a large frying pan / pan well and place the chicken upside down. Place 2 bricks on top and put the pan in the hot oven, at 220 degrees, for 25-30 minutes.
Then remove the bricks and turn the chicken to bake on the side that was in contact with the bricks. Put the chicken in the oven for another 5-10 minutes, so that it penetrates well. Serve the chicken with a fresh salad or a garnish of rice.
Put in the bag in the oven
A very simple recipe to prepare a Put in the bag in the oven . It's a quick way to prepare one roasted chicken in a few movements with few ingredients. Even if the recipe itself is not sophisticated and elaborate, it may be good for someone! I suggest you serve with this chicken, a Caloian Rose of Crama Oprisor .
Ingredients Put in the oven bag :
1 piece chicken mai maricel
salt, pepper, marjoram, rosemary, paprika, garlic powder, ground cumin (I also added a little hot pepper paste)
4 cloves garlic
250 ml Rose wine
2 bags for roasting in the oven
Preparation Put the chicken in the oven :
After I cleaned the chicken we wash it and cut it in half. In a bowl mix the spices (I put 1 teaspoon of salt from the rest of the spices I put a quarter of a teaspoon) described in the ingredients and rub the halves of chicken on all sides. We place the halves of chicken in a bag, we put 2 cloves of cleaned and crushed garlic with the width of the knife and 125 ml of Rose wine. We close the bags with the fastening system, we pierce them with a needle here and there, then we place them in a tray and put them in the oven until the chicken it is beautifully browned. serve the chicken on a bed of baked golden potatoes.
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CHICKEN IN MILK & # 8211 JAMIE OLIVER'S RECIPE
a put whole chicken in the oven is a perfect idea for family lunch, and this one chicken in milk & # 8211 Jamie Oliver's recipe & # 8211 is one of the simplest and most delicious chicken recipes.
The smell and appearance of this put in milk they are like a promise of a tasty meal, at the end of which nothing will remain. It is a simple recipe that anyone can prepare.
I was inspired by Jamie Oliver's YouTube channel and I think the recipe also exists in the version written on his website. The only thing I didn't follow from the original recipe was the garlic cloves I chose to use without peeling for hygiene reasons.
The meat comes out fragrant and tender from falling off the bone, the skin is crispy, and the milk with butter, garlic and sage can be transformed into a delicious sauce that will accompany the garnish.
To prepare chicken recipe in milk You don't need long cooking times, but the cooking steps before putting the chicken in the oven are essential for good taste at the end. I assure you that in 15 minutes the chicken arrives in the oven, then come back just to turn it over so that it browns nicely and bakes evenly.
To properly prepare a put whole chicken in the oven You do not need special cooking techniques, but a few tips can help you make it perfect:
- 1. For this recipe, a small chicken of 1.5-1.6 kg is recommended. If you have a bigger chicken, the baking time can increase.
- 2. If the chicken is from the country, raised free and fed with grains, it needs to be marinated beforehand, because it has more tender meat than those on the market and will need an extra 30 minutes to cook, using a lid. so as not to burn the skin. Definitely its taste will be much better!
- 3. The meat must be removed from the refrigerator at least 2 hours before cooking.
- 4. Seasoning the chicken with salt both inside and outside is mandatory. Butter and salt will make the skin crispy, golden, taste good.
- 5. You can remove the tip of the wings as they tend to burn or coat them in foil after they have browned.
- 6. Chicken should not be washed before cooking, but be sure to clean it of tulle or flakes & you can talk it directly on the flame. If you still wash it, you will need to dry it well with paper towels.
- 7. After baking it is important to leave them a rest time of at least. 10 minutes & # 8211 during this time prepare the sauce and arrange the table.
As a gasket next to this put in milk I made a mashed potato. I passed the contents of the sauce after removing the lemon peels and the cinnamon stick, then I put it in a glass so that everyone could put as much sauce as they wanted on their plate.
If you want to prepare another type of garnish, children will surely be delighted with french fries or baked potatoes, but you can also choose sauteed or baked vegetables.
If you want to see how I prepared other whole chicken recipes, I leave you with some suggestions below. You can read the recipes by clicking on their title:
Now I leave the list of ingredients and how to prepare for Chicken in Milk & Jamie Oliver's Recipe:
1 small whole chicken of 1.5-1.6 kg
a few sprigs of sage (or 1 tablespoon of dried sage)
little olive oil & # 8211 4 tablespoons I used
First I turned on the electric oven (on ventilation) at 190 ° C.
I used a large cast iron pot for cooking, but if you don't have it at home you can first fry the chicken in a pan and bake it in a Yena bowl or a tray with high walls and wrap the chicken in foil. .
I seasoned the chicken very well with salt and pepper (I put a little salt inside). In a cast iron pot I put 40 g butter and two tablespoons of olive oil and I fried the chicken trying to brown it on both sides. When the butter turned black I took out the chicken, I threw the butter with oil, I put fresh butter and 2 other tablespoons of oil and I continued to fry the chicken.
I threw the second slice of blackened butter and left the chicken to wait on a plate.
In the cast iron pot I added the last 40 g of butter, garlic cloves, sage, lemon peel and cinnamon stick. I cleaned the lemon peel with a vegetable peeler, trying not to take the white part.
The part of the chicken stuck to the bottom of the pot will ensure a good taste, so do not wash or clean after browning the chicken. However, if you have fried in a pan and moved this flavored butter to another baking dish, you can pour some of the milk into the pan and insist that these leftovers come off the pan so that you can transfer everything to the pan. baking.
After sautéing all the flavoring ingredients in oil, I poured the milk, then I put the chicken.
I also poured the juice from a lemon. It will cheese the milk during cooking, but the taste will be perfect in the end.
I didn't put the lid on the chicken from the beginning, but I made sure to turn it every 30 minutes. I put the lid on only in the last 15 minutes of baking, when his skin was browned enough and became crispy.
40 minutes before the end of the baking time, I boiled the potatoes to prepare the puree.
After 90 minutes, the chicken in milk was baked, so I took out the bowl and let the steak rest before it was placed next to the puree, so that it could be sliced and eaten with gusto.
That's what I want from you, because this one put in milk it is very tasty!
I invite you to follow me on the YouTube channel
Modern kitchens with glass
The price of a kilogram of fish can even be twice as high as that. Fresh fish should always be stored and exposed to. Percids (perch, salami) have fine, white, chicken-like flesh. It is consumed fresh and smoked (sleeping bag). Of the mullets, the stalk grows the largest in size, usually measuring & # 160. You can also order whole fish, ___ threaded, sea bass, trout, sea bream & # 8230prepared and accompanied by.
With this money I almost bought fresh fish fillets & # 8230 or. Recently I found sea perch & I can tell you it has a very meat. It is also convenient as a price, although it is more expensive than your code, because it is lei & # 160. Herring with apples, cream and chives on toast with sesame.
Salmon with mustard sauce. Fresh sea bass in the pan. I cooked sea bass fillets stuffed with herbs and baked on a bed of. The price of the product for all sushi dishes includes wasabi, soy and ginger.
In addition to fresh vegetables and from & # 8230. If you're a fan of fresh fish and you're tired of going all the way. Fresh fish, hired fishermen are right behind the hut ,. There is also a perch for those who do not have a drop of beer and patience to clean & # 160. Small to Large, Sort by price: Large to Small.
If you want to buy fresh fish, look at their eyes carefully. For those who want fresh fish from the seas and lands. Nile salted fillets, price per kilogram. From local species to large species and. Here is a recipe: - 7g sea bass - salt - white pepper, fresh.
Veronica Tugui What is the price of mackerel? Tuna, swordfish, freshly caught sea bream, sea bream, sea wolf (sea bass), sea bream, premium salmon, trout fillets & # 160. Cheeses and cheese specialties. Low price and a wide range of canned fish with fast delivery. Seafood cocktail. SEA OF BIBAN DE MARE.
Prices, products and discounts on fish, sea perch and & # 160. Restaurant Prato - Brasov - Fresh fish. The price is for 1kg, when you select the quantity 1 = 1kg. The final payment receipt may deviate by a few & # 160. Sea perch ceviche served on beetroot carpaccio.
A very good sea fish, with few bones and that can be cooked in thousands. Freshly gutted sea bream. Greece, and the distributors bring it directly to the restaurant, fresh, in ice machines. Basically, most restaurants have sea bass, sea bream.
The price of Romanian fish is not lower than that of Greece and & # 160. Also, a fresh fish has more intense red gills. Very many examples of translated sentences containing pond perch. Sea fish contains mercury and heavy metals!
Choose a piece of Frozen Salad Fillet (the weight of each piece varies from kg to kg) and the final price will be calculated based on the price per kilogram, & # 160. Customers have at their disposal a wide variety of fresh, smoked or smoked fish. Fresh fish, at the manufacturer's price, of the best quality in your home. Salad with fresh seafood, mixed with a garlic sauce and white wine ,. You can have sea bass baked in the oven with white wine sauce or baked in salt & # 160. Cherhanaua Dobrogeana is waiting for you every day with the freshest fish! I received the Black Sea Stavrid capture Eforie Nord at 12 o'clock: lei price.
Our chefs prepare mullet, sea bass and mussels according to recipes. Salmon roll & # 8211 rice, fresh salmon, vegetables.