Chicken in onion skins recipe. Recipes for men's cuisine: “Smoked” chicken without smoking or liquid smoke

3 pcs chicken legs.

14 pcs onions.
3 pcs bay leaf.
1 tsp black peppercorns.
3 cloves garlic.
2 tbsp. l salt.
1 liter drinking water.

Preparation of ingredients.
Remove the bones from the legs.

Cut the garlic into slices.

Cooking.

Dip the meat into the broth and stir the onion skins until they completely cover the sausages.

Dry the aged sausages, remove the threads and cut into pieces. How smoked chicken sausage is made.

Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days; it’s ready in a day.

Fake “smoked” chicken

First of all, my deep gratitude to Shugaley_Irina for finding this wonderful recipe!

“Smoked” chicken prepared according to this recipe will not leave anyone indifferent. Experts say that chicken meat prepared in this way is tastier and healthier than any sausage. Chicken truly has an unusually delicate taste.
Try it and you won't regret it. “Smoked” chicken will decorate any table, it will always be served at the right place.
I really like smoked meat, but I don’t have a smokehouse and never will. This recipe is a real find for me! However, I didn’t risk immediately “spoiling” a whole kilogram of chicken, first I decided to try it, I cooked a chicken leg and a wing, but in vain! It turns out right the first time, the taste is extraordinary!
1 kg. chicken legs, thighs, wings
adjika or garlic - optional
for the marinade:
1 l. water
2 zhmeni of onion and 1 zhmeni of garlic peel
5 tbsp. l. level with salt
2 bay leaves
1 tsp. black peppercorns
2 – 3 cloves of garlic
The first step is to collect the husks. Methodically over the course of a month, I peeled the onions and garlic and put away the skins.
Free the meat from the bones in the legs. Then form sausages from the pulp, tying them with a thread. I have bobbin thread. It is better to divide the legs into thigh and drumstick. Remove the tips from the wings.
Place thoroughly washed husks in a saucepan, add salt, peppercorns, bay leaf broken into 4-5 parts, add water and boil.
Place the prepared chicken sausages into the boiling marinade, stir, let it boil and cook over low heat for 10 minutes.

Remove from heat and cool completely (the chicken should be completely covered with the marinade). Cut the garlic into thin slices and add to the marinade. Close the pan tightly with a lid and forget it in the refrigerator for three days.
After three days, remove the chicken from the marinade, let the liquid drain, coat it with adjika or garlic passed through a press and put it in the refrigerator overnight for final soaking (I didn’t do this, in my opinion the meat turned out very tasty, aromatic and tender).

When serving, cut the “smoked” chicken into neat thin slices and garnish with herbs at your discretion.

Bon appetit!

Smoking with liquid smoke at home

You can cook chicken either in the oven or bake it on the grill. Either of these two options will give you a wonderful taste, because the methods for marinating chicken will not differ from each other. Initially, you need to wash the chicken well, holding it in running water for 15-20 minutes. Upon completion of the procedure, it will be completely ready for marinating.

Ingredients for marinade:

1 tbsp. a spoonful of vegetable or olive oil;
1 tbsp. spoon of liquid smoke;
Mayonnaise;
Salt;
Half a lemon;
Ground black pepper.

If you want the chicken to have a more savory taste, you can use your favorite seasonings to give it a special flavor. All ingredients should be placed in a convenient container, then mixed thoroughly and placed in the refrigerator for marinating. It is enough to marinate for a day so that the chicken is saturated with all the necessary components. Afterwards it must be cooked in the oven. It will be enough to set the temperature to 200 degrees and place the chicken for 60 minutes.

Once cooking is complete, you will have a very aromatic and delicious chicken cooked with liquid smoke that can be eaten hot or cold. It will not lose its taste in any form. Using liquid smoke, an oven and chicken, you can prepare a very tasty dish for the holiday table, which is sure to delight all the guests sitting at the table with its taste. Smoked chicken is a wonderful dish to treat your family to. Don't be afraid to experiment, but remember that liquid smoke is not an ingredient you can use every day. Follow the correct dosage and marinating time in everything.

Appetizing whole chicken with liquid smoke

Smoking chicken with liquid smoke is a simple matter, and every housewife can handle it. You just need to get the necessary ingredients, study the recipe, and feel free to get to work. To do this, you need to take a chicken carcass, preparing it as much as possible for smoking.

It is necessary to cut it along the ridge in order to process the insides without obstacles. Rinse the chicken well under running water, marinate with your favorite spices, pepper, salt, and garlic. After this, set the container aside for half an hour so that the chicken can soak well. In order for it to turn out aromatic and juicy, you need to prepare a special sauce for it, which will consist of:

30 g liquid smoke;
40 g mayonnaise;
4 cloves crushed garlic.

Cooking takes place in a special baking sleeve in which the chicken is placed. First you need to preheat the oven to 250 degrees and place the chicken in it.

Smoked chicken will be ready when a crust forms on it. After this, you need to cut the leg and look at the meat. If it stays pink, your chicken is not ready to eat yet. How long it will take to prepare this dish will depend only on the capabilities of your oven, as well as on the age of the chicken that will be baked. After all, young individuals can be cooked much faster.

On average, cooking smoked fish will take you up to an hour and a half. This is a relatively short time to bring very tasty and aromatic chicken to the table. You can sprinkle your favorite seasoning on top, increase the amount of garlic for taste and prepare a special sauce with which the chicken will be served. It all depends on your personal preferences and wishes. The only thing that must be taken into account is that the fryer under any conditions must be slightly lubricated with vegetable oil. After all, your chicken is placed in a sleeve that consists of cling film, and it tends to succumb to sticking. If you want your chicken to turn out not only appetizing, with the necessary smell, but also beautiful enough to serve, be sure to take this important point into account.

All recipes for cooking chicken with liquid smoke are very simple and cook quickly enough. You just need to stock up on all the above ingredients, get a high-quality oven that will heat up to 250 degrees, and a little patience. The dish is easy to prepare and does not require outside help in preparation.

Cooking time: 4 hours

The wings turn out rosy, juicy and moderately spicy. They are very tasty, so they fly off the plate in record time.

Ingredients

1 kg chicken wings;
- 1 tbsp. spoon of vinegar;
- 2 onions;
- 1 tbsp. a spoon of paprika;
- 6 cloves of garlic;
- 60 ml refined oil;
- a pod of hot pepper;
- salt.

1. Remove the skins from the onion heads and thinly cut into half rings

2. Pour refined oil and vinegar into a bowl, squeeze garlic into it through a press, add paprika and add finely chopped hot pepper. The amount of this hot pepper depends on its spiciness and your taste preferences. Sometimes half a pod is enough. Mix the marinade

3. Wash the wings and, cutting off the thin edges, divide them into two parts along the fold.

4. Place the wings in a cup, add salt, add onion half rings and the prepared marinade. Mix it all well and put it in the cold to marinate. The marinating time should be at least three hours, but it is better to let the wings sit in the marinade all night

5. Take a baking sheet and place parts of the wings along with the marinade on it in one layer. Of course, you shouldn’t lay out the whole onion, but distribute some of the onion rings among the wings. To prevent the wings and marinade from burning, line the bottom of the baking sheet with baking parchment

6. Bake at 180 degrees until the wings are golden brown. This is approximately 40-50 minutes

We transfer the finished rosy wings to a plate and complement them with herbs and fresh vegetables. The wings taste spicy and have a light garlic aroma. After trying these wings, your loved ones will definitely ask you to repeat this dish.

PSEUDO-SMOKED CHICKEN or smoked chicken without smoking and liquid smoke

Pseudo-smoked chicken is a very tasty dish that can pleasantly surprise your guests not only with its appearance, but also with its amazing taste.

In this dish, onion peels provide color and garlic peels provide flavor.
The taste is reminiscent of home-cooked smoked chicken. The taste of store-bought “boiled-smoked” chicken is not similar.

Chicken thighs - 1 kg.,
grated garlic (you can use adjika or ketchup).
For the marinade:
water - 1 l.,
peels from 3 onions,
peel from 1 head of garlic,
salt - 5 tbsp. l. without a slide,
black peppercorns - 1 tsp. l. ,
bay leaf - 3 pcs.,
garlic - 3 cloves.

I have chicken thighs. You can use any other parts of the chicken. The tips of the wings need to be trimmed. Cut out the bones (you don’t have to do this). Form sausages by tying them with thread.
Place the washed onion and garlic peels into the pan. Fill with water and put on fire. When it boils, reduce the heat and cook at low simmer for 4 minutes.
Lightly break the bay leaf and add it to the pan. Add salt and black pepper.
Mix.
Place chicken “sausages” into the boiling marinade. Bring to a boil and simmer over low heat for 12 minutes. Remove from stove. Wait until it has cooled completely. Add garlic, cutting it into slices.
Before putting the pan in the refrigerator, check that the chicken sausages are covered with husks on top. Keep in the refrigerator for 1-3 days. After a day, check for salt. Take out a piece, cut it from where it is thinner. You can keep it longer. Then check 2 times a day. We reached a normal state after 2 days.
There was almost chicken jellied meat in the pan. Take out the chicken “sausages”. When heated to room temperature, the liquid drains from them. Grate with chopped garlic, place in a tray and place in the refrigerator overnight to soak. Before serving, cut into slices.
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Video Chicken legs in onion skins! How smoked!

Boil chicken in onion skins. How to cook pork belly in onion skins

It will be easier and faster to cook pork belly in onion skins. First you need to thoroughly rinse the onion peelings (the color of the meat depends on their quantity), fill the pan with them, and add water. Add your favorite spices and salt to taste. Immerse the meat so that the brine completely covers it. Cook for 1.5 hours, cool. Grate with garlic for flavor, if desired. Wrap in food foil and place in the refrigerator. Leave overnight.

We start by preparing the meat for marinating. The meat should be separated from bones and skin (I just buy ready-made fillets), at room temperature. Before cutting it into pieces, rinse it with water.

Next, using light movements, turn the chicken breast into even (or close to it) pieces. Unlike pork, I cut the chicken a little smaller (4x4 cm approximately), and my pieces turn out a little flat. Breast meat is notorious for drying out quickly when cooked, but we won't let that happen.

Finely chop the tomatoes and add them to the meat. By the way, tomatoes can be chopped using a blender or food processor. Tomato juice will make the meat juicier. Next, chop the garlic, cut the onion into half rings and add everything to the meat. Garlic and onion juice will add a pleasant aroma and taste to the chicken, and will also make the meat even softer.

The final touch is spices. Add and mix thoroughly; if the tomatoes are not very juicy, you can add a little water. Cover with film and place in the refrigerator for a couple of hours. In general, chicken marinates quite quickly, so I do not recommend leaving it in the marinade for a long time. It is better to add salt at the very end.

Thread the meat onto skewers. I don’t cheat on myself - I cook only on wooden skewers. It’s not for nothing, by the way, some time ago, while preparing shish kebab, I decided to test it to see if it was ready and not just cut or tear off a piece, but from a skewer. For another week I walked in the role of the Joker on one side with a stripe from the edge of my mouth and on the side of my cheek - burns are such an adornment for a woman (I hope there is no need to take out the “sarcasm” sign).

We got distracted. Let's return to our kebabs. Everyone is in the first combat readiness: the meat is already on the skewers, and the coals are glowing with heat - let’s go ahead and cook! The chicken cooks very, very quickly, so it requires vigilance and a little watering (with vinegar, if possible). 10-15 minutes and remove.

Serve in a classic summer manner - with fresh vegetables or a vegetable side dish cooked over coals (by the way, I’ll tell you about this too, but later). Excellent dietary dinner. Bon appetit! Stay fit - eat kebabs.

Boiled chicken with a smoked effect. Delicious without carcinogens and chemicals. It’s easy to prepare, using a decoction of onion peels.
Chicken leg-3pcs
Onions-14pcs
Bay leaf-3pcs
Black peppercorns - 1 tsp
Garlic-3 tooth
Salt-2 tbsp
Drinking water-1l
Preparing Ingredients

Remove the bones from the legs.
Make a cut around the bottom joint and along the main bones of the leg.
Trim the meat near the bones and remove it in one layer.
Roll the meat into tight sausages and tie with cotton thread.
Remove the skins from the bulbs and rinse.
Peel the garlic and add its peel to the onion.
Cut the garlic into slices.
Cooking

Prepare a decoction. Pour water over the husk, bring to a boil and simmer over low heat for 3 minutes.
Add salt, pepper and bay leaf.
Dip the meat into the broth. Stir the onion skins until they completely cover the sausages.
Bring to a boil and cook over low heat for 10 minutes.
Then remove from the stove and leave to cool to room temperature.
Add garlic and refrigerate (refrigerate) for 3 days.
Dry the aged sausages, remove the threads and cut into pieces. It turns out like smoked chicken sausage.
To add a piquant taste, grease the sausages with adjika and keep in the refrigerator for another 6 hours.
Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days; it’s ready in a day.

In a series of culinary recipes there are dishes that are extremely surprising in everything - from the method of preparation to the preparation time and the end result.
The following dishes are just such “exotic”. But don’t be afraid - pseudo-smoked chicken is a very tasty dish that can pleasantly surprise your guests not only with its appearance, but also with its amazing taste.
I would like to make some clarification - onion skins are used to color meat a smoked, golden color.
Garlic - to give it a special aroma.

You will need:

1 kg chicken legs, thighs, wings, or a whole chicken

Adjika, ketchup, or grated garlic - optional.

For the marinade:

- 1 liter of water. For a whole chicken - 2 liters of water

Peeling from 2-3 onions (5-7 per chicken)

Peeling from 1 head of garlic (2 per chicken)

5 tablespoons salt (7-10 for chicken)

2-4 bay leaves

1-2 teaspoons black peppercorns

Corinder seeds - optional

2 - 5 cloves of garlic

Cooking:

Any form of chicken is suitable for preparing this dish. If you wish, you can free the meat from the bones in the hams, as if cutting it out of the bone, so that the hams remain intact.

But you don’t have to do this by dividing the leg into thigh and drumstick without removing it from the bone.

Remove the tips from the wings.

If you have cut out the bones and still the pulp, then you need to form sausages by tying them with a thread. Bobbin thread will do.

Preparing the marinade:

Place well-washed onion and garlic peels into a saucepan, add water and bring to a boil.

Cook over low heat for 3-4 minutes.

Then add salt, black pepper, chop the bay leaf into 4 - 5 parts and also add to the marinade.

Mix.

Place sausages and chicken pieces into the prepared hot marinade, stir and bring to a boil.

Cook over low heat for 10 - 15 minutes.

Then remove from heat and let cool completely.

Cut the garlic into slices and add to the marinade.

IMPORTANT: before putting in the refrigerator, the chicken must be well covered with husks on top.

Cover the pan with a lid and place in the refrigerator for 1-3 days.

The more time your chicken spends there, the more flavorful and rich it will become!

After 1-3 days, remove the chicken from the marinade and let the liquid drain.

When serving “Smoked” chicken sausages, cut into beautiful circles and place the pieces beautifully in a dish. Decorate with herbs and vegetables.

In principle, you can cook lean beef in the same way, but in this case you need to first cook the beef and remove all the fat from the top using a broth to prepare a marinade.

Another easy recipe. Strangely quick to prepare, but long awaited to be eaten.
Many people love smoked poultry products. Few people know the technology of their preparation. I know. And that’s why I don’t take ready-made smoked legs or whole smoked chicken. Simply because I know how they are made. Smoking may be present in that technology. But without fail, to enhance the color and smell, the meat is flavored with so-called liquid smoke. I once read naive delights about the naturalness of this smoke. Funny. SOMEONE takes environmentally friendly firewood, burns it on an industrial scale in environmentally friendly stoves, the smoke released is condensed and collected for dissolution in environmentally friendly water. And all this insanely expensive production pays for itself by selling for pennies some liquid that smells like smoke and says “natural”???
I never tire of being amazed by our consumers, who meticulously look for parabens in cosmetics in order to angrily reject them, but at the same time swallow advertising slogans and blatant lies on food labels. Okay, it's up to you. I don't eat that. Eating chemicals is much more harmful than washing or smearing yourself with it.
And I know a recipe that will give you almost the same taste of smoked poultry, but without the questionable carcinogenic seasonings. Who cares, of course.
The technology is as old as this world itself. This recipe is used to make “smoked” lard. Yes, these are onion skins. The same one that our grandmothers used to paint Easter eggs. And now is the time to peel the bulbs you bought for the winter - go through your supplies and prepare natural raw materials for this recipe.
Ideally, you will need a glass tightly packed with onion skins for a 3-liter pan. I make it simpler - pour half a pan of clean onion peels. Please note that the husk is meant to be dry; wet “petals” removed when cleaning the next onion will not work.
The husk is mixed with spices. I limit myself to peppercorns - black and allspice; Well, and a couple of bay leaves.

We place our bird on this “pillow” of husks. You can have a whole chicken, in my version it’s a chicken leg. Although they are also harmful, they are sometimes more financially accessible.

Add a tablespoon of salt and add water. Let it cook until the legs are done. I cook for 30-40 minutes just to be sure; Naturally, we cook a whole chicken longer.
That's all. The chicken is cooked. We leave it to cool in this “broth”, then take it out onto the balcony or into the refrigerator for 3 days. During this time, the meat will become saturated with both color and spirit.

After three days, remove the meat from the brine, peel it, dry it lightly with a towel and coat thickly with mustard. We wait about an hour.

During this time, the mustard will be absorbed into the wet meat. And all that remains for you is to sprinkle the legs with finely chopped or crushed garlic and serve the dish. In my version, the dish is not decorated. And if you also spend a little time on decor, it will be absolutely great!

I planned to serve the dish a little differently, but the prevailing circumstances forced me to use the field version, and even with poor quality of the final image.

There are 2 weeks left until the New Year celebrations. You still have time to just try this recipe for yourself to decide whether such a dish will be on your holiday table. Dragons are said to be meat eaters.
I would also like to add that this recipe was tested on goose, rabbit and hare. The hare was especially successful. But this is already exclusive, which few people have access to. And the chicken tastes very similar to those store-bought chicken legs. Just not so harmful to the body. And if, before serving, you heat it up in the microwave, cover it with herbs, and serve it to good people...
Successful experiments and positive impressions to you and your loved ones! The path through the stomach is not only to the hearts of men; you can make the whole world fall in love with you with delicious and healthy food!

Cooking time: PT01H00M 1 h.

3 pcs chicken legs.

14 pcs onions.
3 pcs bay leaf.
1 tsp black peppercorns.
3 cloves garlic.
2 tbsp. l salt.
1 liter drinking water.

Preparation of ingredients.
Remove the bones from the legs.

Cut the garlic into slices.

Cooking.

Dip the meat into the broth and stir the onion skins until they completely cover the sausages.

Dry the aged sausages, remove the threads and cut into pieces. How smoked chicken sausage is made.

Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days; it’s ready in a day.

Fake “smoked” chicken

Smoking with liquid smoke at home

Ingredients for marinade:

1 tbsp. a spoonful of vegetable or olive oil;
1 tbsp. spoon of liquid smoke;
Mayonnaise;
Salt;
Half a lemon;
Ground black pepper.

Appetizing whole chicken with liquid smoke

30 g liquid smoke;
40 g mayonnaise;
4 cloves crushed garlic.

Cooking takes place in a special baking sleeve in which the chicken is placed. First you need to preheat the oven to 250 degrees and place the chicken in it.

Cooking time: 4 hours

The wings turn out rosy, juicy and moderately spicy. They are very tasty, so they fly off the plate in record time.

Ingredients

1 kg chicken wings;
- 1 tbsp. spoon of vinegar;
- 2 onions;
- 1 tbsp. a spoon of paprika;
- 6 cloves of garlic;
- 60 ml refined oil;
- a pod of hot pepper;
- salt.

1. Remove the skins from the onion heads and thinly cut into half rings

3. Wash the wings and, cutting off the thin edges, divide them into two parts along the fold.

6. Bake at 180 degrees until the wings are golden brown. This is approximately 40-50 minutes

PSEUDO-SMOKED CHICKEN or smoked chicken without smoking and liquid smoke

Video Chicken legs in onion skins! How smoked!

Boil chicken in onion skins. How to cook pork belly in onion skins

Snacks and sandwiches

Chicken in onion skins is served cold as an appetizer.

To prepare we will need:

1. Chicken (duck, goose)
2. Salt
3. Onion skins
4. Ground black pepper
5. Garlic

I cooked the chicken in a cast iron casserole dish, so I will indicate my own quantities of ingredients.
Place the chicken (or any bird) in the goose pan, add onion skins and water (so that the meat is completely covered with water, otherwise it will not color evenly). Pour salt (I used half a glass) and put it on gas. Cook the chicken for 20-30 minutes.
When the chicken is ready, leave it in the cauldron or take it out onto a plate. The main thing is that it cools down. Rub the cold poultry with a mixture of ground pepper and garlic (crush in a garlic press). I used 4 cloves of garlic and 1 tablespoon of pepper for the chicken.

Place the chicken in a plastic bag and in the refrigerator for 2-3 hours.
The chicken is ready!
Bon appetit!

P.S. The more husks, the darker the color of the meat. This chicken is very convenient to take with you on the train; it does not spoil for a long time.
The chicken turns out to be very salty, but at the same time an excellent snack for alcohol.

***REVIEWS:

And you don’t have to wait long for me. I’m already right there... I have an instinct for good recipes. If I like something, I cook it right away... And the lack of a whore doesn’t stop me... I bought a whole net of onions... It’s frayed 8-10 pieces of onions and off you go
The color turned out great. The skin is indeed very delicate and was damaged in several places when I pulled it out with a spoon. Next time we'll change tactics
I added less salt to make the dish versatile (since I'm not a big connoisseur of vodka)...
What is noteworthy: it is better to cool the chicken in the air, without broth... Then the skin dries out a little and becomes more durable (useful when rubbing with garlic). And the external resemblance to a smoked chicken is one hundred percent

I cooked in a slow cooker, the chicken weighed 1.2 kg, it fit perfectly. And to rub the chicken, I mixed garlic, crushed with salt and pepper, and vegetable oil. While the bird was cooling, the oil was infused.... I brushed the chicken...
As a result of the experiment, 2 ideas emerged:
- When preparing the husks, you need to wash them, dry them and grind them with a blender... Then, it seems to me, their consumption (and for coloring the eggs) will be less... And they will be stored more compactly.
- and one more thing... How good the wings turned out. Next time I’ll cook only the wings this way... For some time now, this is my favorite part of the chicken

Snack “Flavour of Autumn”

I love solemn autumn, bright, red and gold, this appetizer brought back pleasant memories for me, autumn is coming soon and delicious eggplants and peppers are already appearing in stores, and together they make an amazing duet

We will need:
2 medium eggplants
2 bell peppers
100gr. cream cheese with herbs (I used Almette)
green
salt
cling film.

Bake the peppers in the oven until soft, put them in a bag (after this it will be easy to clean). When the pepper has cooled completely, remove the seeds and skin and cut into strips. Cut the eggplants into thin slices (I used a Berner grater), fry them in a frying pan on both sides, add a little salt. Place on a paper towel to absorb excess oil. Then place the eggplants on the film, overlapping each other.

put pepper on top

salt then carefully spread the cream cheese and sprinkle with herbs

use film to roll the roll

put in the refrigerator. Preferably overnight or 6-8 hours. I couldn't stand it so much

Bon appetit!!!

The rolls are very beautiful and the combination of ingredients is very tasty. For meat lovers, you can add any meat. Thanks for the recipe!!