How to properly bake a chicken. How to bake chicken in the oven: step by step cooking, real recipe

Everyone knows how grilled chicken differs from fried. But an oven is not a grill! In order to visually demonstrate the differences in the results, fry one ham until cooked in a pan, and bake the second.

The meat will be ready when, when cut with a knife, transparent juice flows out of the meat, and even more so when the meat is separated from the bones.

The results will be as follows: the baked ham will be almost half the size of the fried ham. Half of the volume is fat and water. Baked chicken is drier on one side and more crumbly on the other. And most importantly, it is almost devoid of fat, because of this, its taste should be significantly different from fried, if you bake it, and do not stew it in your own juice.

That is, baked chicken should be processed only with hot air, and not languish in a sleeve or in a goose. It is difficult to call these baking methods - the product is rather stewed in its own juice.

You need to bake the chicken on a baking sheet in the oven at a temperature of 200-220 degrees. A chicken weighing 2-2.5 kg is a very impressive piece of meat, and if you hold it whole in an oven preheated to 200 degrees for about half an hour, you will find the temperature inside the chicken is only about 80. Therefore, do not be afraid to keep the chicken in such a hot oven for an hour or even two - the chicken will not burn and will not dry out!

In no case should you coat a whole chicken in the oven with anything on top - neither spices, nor mustard, nor, even more so, mayonnaise!

When we see our beloved grilled chicken, covered with a delicious crust with spices, we do not take into account that such a chicken is cooked on a spit, and it rotates, the spices are mixed with fat and do not have time to burn! In the oven, the skin will burn along with the spices. To protect yourself from such mistakes, spices and seasonings must be hidden from the heat, or dissolved in something so that they do not burn.

If the chicken is smeared with spices and you put it in the oven at 200 degrees, it will definitely start to burn. You lower the temperature, the chicken looks very appetizing on the outside, but when you cut the bird after the cooking time has passed, it turns out to be raw inside.

The chicken needs to be cooked in the oven. The condition of the skin during cooking can be misleading if you rub the chicken well with spices before putting it in the oven. From above, the chicken will seem ready, but rest assured: only the wings will be baked in it, and everything else will remain half-baked.

This moment is familiar to everyone who at least once tried to fry cutlets, pancakes, fish, chops or something else in a pan without a non-stick coating. At first everything goes according to plan - you heat the pan, add oil, then start frying, and at the moment when it is time to turn the food to the other side, you realize that it is stuck tightly. At best, you still manage to turn over your chicken breast, cutlet, or whatever you fried there, pretty spoiling its presentation, at worst, you panic while your failed dinner, stuck to the pan, rapidly turns into coals ...

Yes, I, as always, exaggerated a little, but everyone who has come across such a situation knows that this is not at all funny. Well, in that case, you should be encouraged by the thought that there is a completely rational explanation for what happened, which means that next time it can be avoided. In this article, we will understand why food can stick to the pan, and what to do if this happens to you. So,

Why does she stick...

At the very beginning, it is necessary to make a reservation: not all pans are equal. Modern non-stick pans, for example, have never heard of the problem of sticking, because they were invented for exactly this - so that you can fry burgers, scrambled eggs and fish without thinking about how to peel them off the bottom of the pan. Cast iron pans are a different matter: they are specially baked with the addition of oil, which fills the microscopic pores in the metal, forming a smooth coating, to which, if done correctly, food no longer sticks. Thus, the main record holders for food sticking are stainless steel pans.

The steel pan is great. It is grippy, not too heavy, its material does not react with acidic foods (as, for example, copper does), it heats up relatively quickly and, with proper skill, absolutely any dish on it will come out perfectly perfect. A stainless steel frying pan, however, does not always warm up evenly, but this problem has already been solved by making multi-layer pans with the addition of various alloys. Thus, its only drawback remains excessive stickiness.

So why does food stick to the pan?

This is where chemistry comes into play (in the sense of science, not the one everyone thinks of). You may not have gone through or completely forgot what van der Waals forces are, but I'm sure you remember that heat accelerates all chemical processes that take place around us. A patty might stick to a cold pan (if both of them lived long enough), but in a hot pan it happens almost instantly. Enough strong bonds are formed between the molecules on the surfaces of the food and the pan, wow - and your cutlet holds like it's glued! Foods with a high protein content stick especially strongly to the pan, since proteins form compounds with iron atoms on the surface of the pan, and due to the structural features of fish in general and its protein structure in particular, it is the fish that sticks to the pan most strongly.

…and what to do with it?

The easiest and most logical way to keep food from sticking to the pan is to place something between them that can separate them. There's a clever and easy way I use if I want to get fried fish with crispy skin that doesn't have to be lifted from the bottom of the pan. Take a sheet of parchment, fold it in half, then again, after which 2-3 more times fold the paper in half so that the fold line each time passes through the corner marking the center of the large sheet. Attach this corner to the center of the pan and cut the paper a little earlier than the walls of the pan begin, unfold it - and you will get a piece of conditionally round parchment with a diameter slightly smaller than the bottom of the pan, which is called the word "cartouche". Put it in a pan, add oil and fry the fish, pressing it to the bottom with a spatula.

Everything ingenious is simple, isn't it? This technique can be used not only for frying fish, but also in other cases when you are afraid that your food will burn, but frying should not be too long.

But stop! In fact, we always put something between the food and the bottom of the pan that is quite capable of preventing them from sticking. This thing is called "oil".

Indeed, the correct use of oil when frying can, if not completely eliminate, then significantly reduce the risk of burning food, and the key to this, again, lies in choosing the right temperature. The fact is that cold oil has a higher viscosity than hot oil. When heated, it becomes more fluid, which is easily visible even to the naked eye, and penetrates into those microscopic pores at the bottom of the pan, filling them and thereby reducing the area of ​​\u200b\u200bcontact between food and metal. But the main trick here is that the oil is able to heat up to a temperature much higher than the boiling point of water.

Oil is your friend and helper

What happens to food - that very cutlet or piece of chicken - after it is added to a pan with hot oil? High temperature instantly evaporates moisture from its surface, turning it into steam. But since the piece of chicken is in the pan, the steam cannot simply escape, and it lifts the product a little - it turns out something like an air cushion that forms a layer between food and metal, and prevents their interaction. The problem is that both the food itself and this steam are at a much lower temperature than the oil, cooling it down, and if there wasn't enough oil (or you didn't let it heat up properly), it would drop below the temperature needed to evaporate the water, coming out of the product - and that's it, write wasted.

Thus, the oil must always be heated properly, almost to the point of smoking, but still not letting it smoke - and the amount of oil must be sufficient to maintain its temperature at the required level.

Worried about using too much oil? You are right to be afraid - but even here there are tricks, knowing which, you can reduce the amount of oil.

First, use a heavy-bottomed pan - this holds heat well and will heat up the oil that the insidious food is trying to cool.

Secondly, when possible, fry the food in parts - even if it is a little longer, but this way they will not crowd in the pan and fry properly.

Finally, blot food with paper towels before frying to remove moisture from its surface: the less water, the less energy it takes to evaporate it, which means less oil is also needed.

If the food is still stuck

It is possible that. Yes, I know you did everything exactly as written above, but there are too many variables in the equation, and your eye is not a precision instrument, and you just want to cook dinner without claiming a Nobel in physics (at least not in this moment).

To prevent the cutting board from slipping on the countertop, place a damp towel under it.

So that potatoes cut into cubes for salad do not boil during cooking, add a couple of tablespoons of lemon juice per liter of water to the water. Potatoes do not boil in an acidic environment. In addition, the potatoes themselves will become tastier.

To squeeze the juice from a lemon better and easier, roll it on the table, pressing it with your palm.

So that the fish or chicken does not stick to the baking sheet or foil, and then the most delicious skin or crust from the finished product does not come off, burning a little to the bottom (it can be very offensive), just before putting the chicken or fish, cut a large onion into rings and spread bottom rings. And only then put the baked product on them. You can also cut large carrots or lemon into rounds. Then only this layer will stick to the bottom, the skins will remain intact.

In order for boiled eggs to cool faster and be easily peeled, immediately after cooking, rinse them with cold water (so that the shell cools down and does not burn your hands), and then take and knock each one on the table from different sides so that the shell cracks. And only then put in cold water. So the eggs will cool much faster (they cool down 3 times faster), and then you can clean them without problems - the shell can be easily removed.

Wash mushrooms? Easily! Fill a bowl with water and add a couple of tablespoons of plain flour. Stir and wash the mushrooms in this water. Flour absorbs, absorbs dirt and dust. Then it remains only to rinse the mushrooms in clean water.
To make it easier to peel onions and garlic, put them in hot water for a couple of minutes. The water will soften the skin and it will come off easily.

Beets, carrots and potatoes for vinaigrette and other salads are best not boiled in water, but baked in the oven, wrapped in foil. This will preserve more nutrients, vitamins and juiciness.

Don't buy store-bought ground black pepper. It will turn out much more aromatic if you grind black peppercorns and allspice in a coffee grinder or in a blender. You can add cloves - it turns out just a wonderful seasoning!

To split a coconut, wrap it in a towel, put it on a hard floor (in the entryway, for example) and hit it with all your might with a hammer. He will split. On the same advice, you can chop walnuts - wrapped in a towel and knocking on them with a hammer. Then the shell fragments will not fly in different directions.

Don't have a string to tie the legs of a chicken or tie a roll around so that it doesn't fall apart? Tear off a piece of foil to the desired length and twist it into a thin strip. Holds well and doesn't burn.

Grease a pancake pan? As easy as pie! Prick a piece of bacon on a fork - it will do just fine. You can use both salted and raw fat for this.

So that the batter does not drain from meat or vegetables, it is necessary to roll it in flour before dipping a piece in batter or an egg. Then the batter will "hook" and will not peel off. Dip a piece of meat in flour, then in an egg, then again in flour and then in breadcrumbs.

A French press for tea or coffee will help you whip milk into a steep foam for cappuccino. Pour hot milk into a glass flask, place the piston with a strainer and quickly move the piston up and down. The milk will pass through the strainer and churn.

Are kitchen towels badly washed? Check your powder. Modern powders usually contain enzymes that are designed to target protein-like stains. Moreover, enzymes are different. In children's powders (for washing children's clothes) they are designed for stains from chocolate, cocoa, fruit and vegetable juices, earth, and grass. "Adults" or ordinary powders (such as "Ariel") better wash lipstick, coffee, ketchup, grease. In no case should wool or natural silk fabrics be washed with enzyme powders, because enzymes will “eat” fabrics like protein. Therefore, the division into powders for wool and delicate fabrics is not just a network marketing move, but a banal necessity.

On special holidays, people usually use the services of the oven, baking various dishes there. Dishes are insanely delicious, very appetizing and festive. Almost everything is baked in the oven. But the meat is the best. Meat is suitable for absolutely any animal. Especially popular in this is chicken meat, which is not so fatty, but at the same time, when baked, it turns out to be very tasty. oven-baked chicken and outwardly, because it remains intact. On any festive table, this dish will take one of the most honorable places. Another big plus is that this dish is very easy to prepare. But many will be delighted with it. Baked chicken is an ideal substitute for the main course, which all guests will eat with great pleasure.

There is nothing very difficult in how to bake chicken in the oven. The main thing is to choose the right spices that will give the chicken a special taste. To bake a chicken, you will need a whole carcass of the chicken itself, salt, pepper, spices, vegetable oil and, if desired, a raw egg. First of all, you need to take the whole chicken itself (it can be either thawed or chilled), cut it in the middle in the chest and rinse well under running water. After that, after drying the chicken a little, you should rub it with salt, pepper and spices on the outside, as well as on the inside. Spices can be garlic or universal, which are sold in any supermarket. You can add mayonnaise to the sauce for a special piquancy, which will make the finished dish juicier and even tastier. Next, the chicken should be sent to a preheated oven to 200 degrees. To prevent it from sticking and burning to the baking sheet, you can put foil under it or grease the baking sheet with vegetable oil.

The chicken will cook in the oven for about 45 minutes. Its readiness can be checked with a small knife. If you pierce a chicken with a knife and blood flows out of it, then the meat still needs to be darkened in the oven. Full readiness will come when the blood is gone. Once the chicken is ready, you can take it out of the oven. There is one secret, using which you can make the chicken crust crispy. To do this, only the take-out kritsa should be smeared on top with a raw egg and sent back to the oven for a few minutes. This will give the dish a special taste, which will become very bright and memorable.

Many prefer a more dietary version of this dish. To do this, it is necessary to remove the skin from the chicken, along with subcutaneous fat, when it is still raw. It can be smeared with spices in the same way and baked in the oven. The result is not so fatty chicken, which is suitable as a festive dish for women who are watching their figure. Many housewives complain that the chicken sometimes burns very badly on the outside, but remains a little raw inside. They just need to take into account the principle of operation of the oven itself. The fact is that all hot air masses circulate along the walls of the oven, reflecting from them. If the baking sheet is placed on the topmost compartment, then the chicken on top will burn badly.

To solve this problem, simply place the pan lower. Then the carcass will be exposed to thermal baths evenly. Another solution to this problem can be foil, which can be covered on top of the chicken. Then it won't burn so much. An ordinary baking sleeve can facilitate this process of preparing a delicious dish. It will make roasting chicken much easier. Very often, the sleeve comes already in the kit in stores with special spices for roasting chicken. It can also be bought separately from seasoning. Its baking principle is that chicken with certain spices is placed in it, the sleeve is hermetically sealed and simply placed in the oven, which is preheated in advance. This dish is prepared within fifty minutes.

You do not need to do anything with the sleeve during the baking process. The only fact is that it will swell from hot air masses and turn into a bubble. About 20 minutes after the sleeve is placed in the oven, it will need to be pierced to release the steam. To do this, it is advisable to get the chicken in the sleeve from the oven. It should be pierced very carefully, while making a small hole. If you do this carelessly, you can get burned from the air masses that come out. You should also carefully take the chicken out of the sleeve.

Chicken baked in the oven is very tasty. It is best served when it is still hot and fresh. Many people try to stuff the chicken before baking with various fruits or vegetables. But it is worth noting that this is not necessary at all, since the chicken baked in the oven is delicious in itself.

I tried, as Julia advised - at 180 and put in a cold oven, put the whole chicken on a pin, she settled down very well there, salted, garlic and French herbs, and for 2 hours in the oven (the large carcass was very). It was a broiler, so it ran out of gravy, but it turned out to be nothing like that, without a ruddy crust, really, but I don’t like to fry. I was afraid that the pot would burst, but everything is ok, it washed well and quickly. The quality of ceramics is 4 or 4+, because the coating on the bottom of the pot is not very neatly done...

Bulls - Europe, give up and be free.

The banter of the writer, but unfortunately, is very plausible, so I could not help but post it. Mariupol is just the beginning. Even if there is a lull for a while, the struggle for the access of the DPR and LPR to the sea has just begun - Gleb Pavlovsky predicted back in August that without this exit there would not be a paradise for smuggling, an uncontrolled territory through which billions can be pumped. Mariupol for Novorossiya is a matter of survival. Further - how it will turn out: to create points of instability in ...

Unusual use of ordinary things.

As you know, many discoveries were obtained completely by accident, when someone accidentally or forgot something, or mistakenly did something wrong. In general, I thought about unusual things that result from non-standard use. Well, as usual, I'm talking about food and around it :) First, I remembered the bread machine in which we fried potatoes for the sake of experiment. On the Jam mode :) It turned out to be a stewed potato, but we tortured it for a long time :) I also like meat, fish or potatoes in a plastic bag ...

Discussion

Hee, great :)
And I pickle cucumbers in a bag. I put washed cucumbers, salt, spices in a regular plastic bag and after 2-3 days of lying in the refrigerator they are already salty :).

it was also a discovery that vegetables in a double boiler (multya, "steam" mode) can be made vegetables for olivier / vinaigrette not in their uniforms, but immediately cut into cubes. And they turn out to be tastier than "uniform" ones (+ potatoes practically do not fall apart, even in September).

girls, please advise -: mom chooses a new stove. They have a gas one. Is it better to take a whole gas stove or a combined one?

Discussion

here I read the people are satisfied with the electric oven - but what's the point in it if there is gas in the house? I stopped cooking in this electric oven altogether, it warms up for a long time, in my opinion it cooks worse than gas oven and then it cools down for a long time. I didn’t like this electric oven. the oven took it only because she wanted to build a panel into the kitchen and did not want to make a gas splitter for two gas appliances

when there was gas, I chose the hob for a long time: what I really liked was worth horror, as a result, with similar characteristics or close to them, I found ZIGMUND & SHTAIN, an electric oven ariston

For (2 servings):
Crab sticks - 200 g,
boiled eggs - 3 pcs.,
parsley,
mustard - 1 tsp,
cottage cheese 0% - 50 g,
kefir 0% - 1 tbsp. spoon.

Eggs are boiled in "cool". Crab sticks, eggs and parsley finely cut, mix.
Then we make a dressing - we grind cottage cheese, mustard and a tablespoon (you can have a couple) of kefir in a bowl.
Dress up the salad and you're done! Very tasty and very satisfying.

there is a special baking paper - very handy!

How to make meat soft and juicy? Like chicken breast? Or the same beef? Everything is dry...

Discussion

You cut the breast into small pieces - and marinade from soy sauce, honey, votka, lemon juice and curry. Then, in a hot massive frying pan or wok, quickly fry with a small amount of rast. oil - 1-2 minutes, no more, stirring constantly. A kind of Chinese-Indian flavor :)

1) cut into flat pieces, soak in yogurt or kefir for a couple of hours, fry - delicious meat.
2) cut into slices like beef stroganoff, heat the rast in a pan. oil, leave pieces of meat in it, coarsely chopped turnip. onion and sweet pepper. Keep on high heat, stir occasionally, pour a little soy sauce, continue to stir. Fast and ok. tasty. (some add garlic there, not crushed, but coarsely chopped).

They gave me a wonderful frying pan. It seems to be made of aluminum, with a thick bottom, uncoated. The meat burned the first time (((The second attempt to make tomato sauce went better, but it still burns. What am I doing wrong? Or can't I use it?

Discussion

Mmmm... I cooked on old aluminum frying pans - I just had to get used to it and feel it. To fry meat - you just need to heat the pan well.
If you stew - then the oil was put (or poured) and nothing burned. If vegetables - also in oil.
Never had a problem..
And you don’t need to do any coatings on them - this is only necessary for cast iron, and even then because they rust.
Maybe they make the wrong frying pans now?
/me wants an aluminum frying pan. Where to take? One tefal everywhere...

By the way, tomato sauce is sour, you can’t leave it in aluminum for a long time, you can spoil the natural oxide layer.

On a piece of paper Take each piece of paper and draw on top the head of a person, animal, bird. Bend the sheet so that the drawing is not visible, only the tip of the neck. And pass the drawing to a neighbor. Each participant in the game had a new sheet with an image that he had not seen. Everyone draws the upper part of the torso, "hides" the drawing again and passes it on to a neighbor to draw the limbs on the new sheet received. Now expand all the drawings and see what creatures are depicted on them. What you need: sheets of paper, markers. "Solyanka" With your eyes closed, choose a card: tell the tale "Turnip" on behalf of the Turnip; portray an adult who is afraid to ski down the hill; sing; dance; look at yourself in the mirror and praise with ...
... THE PAPER rustled loudly. The KITTEN grabbed it, scratched it a little, bit it, and not finding anything interesting in it, let it go. THE PAPER flew away, driven by the WIND. And then the KITTEN saw the COCK. Raising his legs high, the COCK walked importantly around the yard. Then he stopped, flapped his wings and sang his sonorous song. From all sides, the HENS rushed to the COCK. Without thinking twice, the KITTEN rushed into the flock and grabbed one CHICKEN by the tail. But the CHICKEN pecked the KITTEN so painfully that he screamed with a heart-rending cry and ran back to the porch. A HORSE with a cart stopped near the house, the HORSE stood calmly and chewed the hay left by its owner. The KITTEN crept up and decided to look at the horse closer, but the HORSE snorts at him! The KITTEN saw a BUTTERFLY on a flower, he was under...

Baked chicken in the oven. A terrible smoke poured out from there - something, apparently, was smoking on the walls of the oven, because the chicken itself is in order, it smells amazingly delicious. I had to turn off the oven, but the chicken was half-baked, although it was beautifully browned on top. What to do? Can it be heated up in the microwave?

It is necessary to do something with it ... for tomorrow ... Something very amazingly tasty .... Because. Children's Day of Jam. Share the recipe... Plzzzz... Chicken weight 1,400 (or is it a chicken?)

Discussion

stuffed. Spring rolls, for example. This is to remove the skin, so the chicken increases in size. But you can also, in a simple way, stuff it with whatever you like. As a child, I had such a festive Sunday dish - stuffed chicken, duck or turkey. Minced meat is different, and rice, and buckwheat, and with mushrooms, and prunes or raisins, and liver. (all separately) 8-). I fidgeted in the kitchen, taking in the sacrament. 8-)

Decorate beautifully, with corollas on the legs.

My child from a year and a half loves chicken baked in foil. It is necessary to smear the chicken inside with salt and stuff with dried apricots, prunes, raisins and garlic, no need to sew up. Sprinkle the chicken on top with salt and wrap well in foil. Put in the oven. How long we cooked - I won’t say, depending on which chicken comes across, but it turns out to be a very tasty thing. You can not eat the filling, although everything is delicious there, except for garlic (in my opinion). A friend put oranges and apples in the filling, but I didn’t really like it.
Due to the fact that the chicken is wrapped in foil, it does not burn.

From poultry, we, as a rule, prepare only the most unpretentious dishes. But the imagination and skill of the cook can turn an ordinary chicken (duck, goose, turkey) into an exquisite delicacy. Eric Theron, head chef of the Renaissance Moscow Hotel, tells how to do this. Caught and plucked When buying poultry, chilled or frozen, first of all carefully inspect it. The skin should be light pink...
... Calories: 558 kcal. Chicken curry Cooking time: 30 minutes. What you need: 1 roast chicken weighing 1.5 kg 250 g of natural yogurt 2-3 cloves of garlic A piece of 2-3 cm of fresh ginger 1 hot green pepper 2-3 tbsp. l. curry or chicken masala 1 tbsp. l. salt What to do: Cut the chicken into small pieces. Grind garlic, ginger, pepper, mix with yogurt, add curry and salt to taste. Mix chicken with marinade, leave for 3 hours. Lay the marinated chicken pieces on a wire rack. Grill on both sides over medium charcoal until cooked through, turning every 3-4 minutes. Calories: 278 kcal. Chicken "tandoori tikka" Cuisine: and...

People, let's really, according to one recipe, to cook for 10-15 minutes and you could feed the children with a clear conscience! Only honestly it should be fast and cheap! Definitely tasty! We consider Innina Sea Paste as an initiative. My Irish tomato soup. Cooking-10 minutes from zero to full pot :-))))) Required: 1 liter of tomato juice 100 g of meat (carbonade, ham, loin, but NOT SAUSAGE) 150 g of canned corn (small jar) 1 large onion 1 clove of garlic 1 spoon...

Discussion

From us, the recipe is in the piggy bank.
500 gr. cottage cheese
2 eggs
3 art. rice spoons
3 art. spoons of sugar
dried apricots, raisins, vanillin to taste
Boil rice, beat eggs with sugar, add cottage cheese, cold rice, dried apricots, raisins, vanillin, put in a mold, bake in the microwave on a stand under the grill for 10-12 minutes, in the oven for 20 minutes. Eat with sour cream.
Very tasty, we even have dad, who doesn’t eat cottage cheese in principle, eats and praises :)

When there is no time, but I really want to eat, I make potato pancakes (I myself came up with the name and method, by analogy with potato pancakes). Potatoes (one piece per nose) are peeled, rubbed on a coarse grater. In the largest frying pan, heat the vegetable oil, and pour out the grated oil. Smooth with a spatula (layer thickness should be one and a half centimeters), crush, then divide, like a cake, into 4 parts. When browned, carefully turn these parts over to the other side. It is usually eaten still hot, even if the potatoes are half-cooked in the middle. Any sauces, ketchups, vegetables go with dranishnik...

How tasty can you treat a child of 3.5 years old, who eats only pureed (disabled), or very small pieces in a thick sauce? You can eat everything except seafood and red berries. SHARE THE RECIPES!

Discussion

Baked apple with sugar and cinnamon: cut off the top of the apple, remove the core, add sugar and a little cinnamon, close with the cut part. Bake until soft in the microwave for 5-7 minutes, in the oven for 30-40.
Kissel "creme brulee": caramelize sugar, pour milk, let it boil, add starch diluted in cold water, let it boil again, stirring, so as not to burn. When cool, add a little vanilla.

Custard: Boil 1 glass of milk, separately grind two tablespoons of sugar, two yolks, a spoonful of flour. Add a couple of tablespoons of hot milk to the mixture and stir so that there are no lumps, then slowly pour the mixture into hot milk and, stirring, bring to a boil again. When thickened, cool and carefully add whipped egg white.

Meat souffle - I made it from meat baby food, but you can use boiled meat passed through a meat grinder. Best of all chicken.
A white bun soaked in milk, salt, pepper are added to the ground boiled meat, mixed properly, then the protein whipped into a strong foam is carefully added. The cup is lubricated with oil, the mixture is laid out, covered with a circle of oiled paper and boiled in a water bath until a splinter stuck in the middle comes out dry.

You can try to mix cottage cheese with finely chopped onions, salt, add a little garlic - it turns out delicious. Babies can eat like that, and adults can spread it on bread.

I also remembered ... dissolve gelatin in milk, a glass of milk, 15 grams of gelatin ... heat but do not bring to a boil, cool a little. Mix 500 grams of sour cream with a glass of sugar, you can add fruits, perfectly chopped peaches, pour in milk with gelatin, mix, put in a mold and in the refrigerator (not in the freezer) until it hardens :)))

OFF. Attention! A contest is announced for the most delicious and quick chicken recipe! (NOT SOUP). The winner's recipe will come to life in my kitchen today! and now seriously, throw in a recipe, otherwise there is a chicken, but I don’t know what to cook and so that it’s quick, otherwise after work, and even with a belly, I don’t have the strength to stand at the stove for a long time.

Discussion

Thank you all so much for the recipes. Everything looks very tasty. I printed out all the recipes. And I will now try (for many times there is an occupation). And today I will face a difficult choice - where to start. I will have to connect all the household members to this responsible decision.

My favorite chicken dish is Chicken Fantasy :)

Chicken fillet, how many servings do you need. I don’t like fillets, I free the legs from the bones.
5-6 tomatoes
1 tbsp butter
2 tablespoons olive oil (I don’t have it, and plain is fine :))
bouillon cube
100 ml water
spicy seasoning to taste
pitted olives
rosemary and basil (I don't have rosemary either :))
Heavy cream

Grate the chicken with salt and pepper, fry on both sides in hot oil in a deep frying pan with a lid, over high heat. Cut the tomatoes in the same place, I also remove the skin from them beforehand. Pour in the cream, water, cube, add all the hot seasoning and rosemary .Cover the pan with a lid and reduce the heat. Simmer for 15 minutes. 2-3 minutes before the end, pour in the olives cut into rings and basil.

Preparing elementary, time-hour, delicious oh-ho-ho :)))

Have on with sedna with husband date 5 years! I want to make dinner, what do you recommend? We respect chicken fillet ... But, my dears, I really need a recipe from available products, because. We don't have a supermarket or big stores. you can’t even season any kind of nati ... Please help me, don’t let me die of hunger :))))

Discussion

is there a microwave? I have a dish in case friends call and say that they will be in 15 minutes .... I cut chicken breasts the size of a little finger of a 5 year old child. salt, pepper. a lot of black pepper ... I put it in a ceramic bowl. I pour. a little bit of water. I put it on for 10 minutes ... during this time I take broccoli and cut off the tops, divide the inflorescences into small parts. I get chicken. I put broccoli, mushrooms from a jar and pour ordinary orange juice .. I put it on for another 10 minutes ... broccoli and chicken absorb orange juice and give an interesting taste contrast with black pepper.

COMPOUND
500g chicken fillet, 1 egg, 2~3 tbsp mayonnaise, 1 tbsp starch, salt, pepper, optionally 1 garlic clove

Chicken fillet (fillet - chicken breast without skin and bones) cut into very small cubes.
Mix the egg with starch and mayonnaise. Salt and pepper. If desired, add crushed garlic.
Mix the resulting sauce with chopped chicken.
Place the skillet with oil over medium heat.
Pour the mass with a spoon into the pan.

People, don't let them die! I have never cooked on the grill for lack of it in my stove ... On Saturday, I’ll have to cook for my beloved, so it’s desirable that it doesn’t turn out to be coals :) Share, are there any secrets? Well, the fact that the chicken needs to be sprinkled with spices, spread with mayonnaise, salt, I understand ... but do I need to do something with it in the process? put a bowl of water in the oven? anything else?

Discussion

I’ve been doing this wonderful recipe for several years (I don’t remember where I got the recipe from), wash the chicken, spread it with your favorite seasoning (I use vegeta), put a pack of salt on top, put the chicken on the pan (on the back) and put it in a preheated oven, fry until cooked, you get a grilled chicken with crispy crust. No matter how much I cook, it's always delicious.

Our husband usually makes grilled chicken. It marinates with herbs, spices, crushed garlic, sometimes puts a lemon inside, coats it with mayonnaise on top. He puts it on a spit, ties the legs and wings so that they don’t hang out, otherwise the skewer can fly off and put it in a heated oven. The chicken is fried for about an hour - an hour and a half, depending on the size. We do nothing in the process, we just humbly wait :-)

Even the chicken legs - and then failed: ((I stuffed them with salt, pepper, oregano and garlic. I fried them in oil along with the onion, sprinkled the bouillon chicken cube on top. They looked great - with a crust. Inside - pink tasteless meat, there is not even a smell, fu ... And they say you can't spoil a chicken.

Discussion

Chicken according to Caucasian recipe. Extremely simple. Impossible to spoil.
Thighs are best, but I made from a whole chicken, just chopped it into pieces. Fry the chicken pieces over high heat until lightly browned (10-15 minutes). Then take a saucepan, a goose dish, a pot or a simple em.pan.
Lay the bottom with the chicken in one layer. And then lay out the following products in layers: chopped tomatoes, green sweet peppers, a bunch of cilantro, 1-2 cloves of squeezed garlic. Then repeat all the layers. Do not add any oil, fat, water!!!. Vegetables will give liquid on their own. Cover all this with a lid, put, bring to a boil, do not mix. After boiling, reduce the heat to a minimum and simmer under the lid for 30-40 minutes. The chicken is very soft. + Amazing flavor!
By the way, for this dish I freeze tomatoes and chopped peppers in the fall. And you can use a frozen mixture of "Paprika" (there are peppers and, in my opinion, tomatoes). My friend, who hated cilantro in a salad, happily devoured my dish on both cheeks, and then cooked at home herself.
You need to keep in mind the following: the dish is obtained with a lot of liquid. Therefore, feel free to cook potatoes for a side dish - there will be something to pour over. And some add potatoes during the cooking process. You can also put zucchini, eggplant. But it already tastes good.

It seems to me that they are not ready. And it also seems to me that it depends on the legs.
I liked this recipe with chicken legs from my friend.
Chicken legs in a deep frying pan are fried over high heat until crusty. Rice is cooked at the same time. Then a can of canned beans is added to the legs (I like white beans in tomato sauce) and a can of tomatoes in their own juice, mashed with a fork in a jar ... It turns out chicken and rice with gravy ... mmmm ... well, these are certainly not fried chicken legs, but stewed.
Have you cooked like pies with minced meat with waffle cakes? You were wondering where to put the minced turkey. Did you find the cakes?
You have such a romantic place, it seems that they should eat cokes and pineapples there :-)
Good luck.

Yesterday I made the chicken above. She rubbed it with seasonings, poured it, she lay down (until her husband called that he was leaving). She stuffed it with buckwheat and onions, sewed it up, put it on a skewer, wrapped it with thread and into the oven. But she constantly starts to smoke with me - the juice drips, it burns and the whole kitchen turns into a battle with smell and smoke. How to make smoked chicken "come out" of the grill and not burn?

Discussion

did the wings or legs touch the burner? To be honest, nothing else comes to mind, fat has nothing to do with it - the grill is on top, how can fat drip and burn?

What are you? What a horror .... Having a gas stove with a grill and being a big fan of this business, I have never encountered such catastrophic phenomena (and never even suggested that grilled chicken should be watered RRRRR this is me showing Anitka's tongue. Why water it, there will be no crust?). Maybe you need to keep the oven door closed, or even clean the burner and make sure that the chicken does not poke into the fire? Maybe it was too big? Although in my Ardo they are perfectly fried up to 2 kg .... Well, that's it. From 40 minutes to 1.5 hours - and no problems.

But I won't risk doing it in the bank :))

Who has any thoughts about this very boiled chicken? My child does not recognize any soups other than chicken noodle broth. This is why I cook chicken all the time. At home, no one, including a child, likes boiled chicken. Sometimes I fry it, but usually I just throw it away. How to stop this mess?

Discussion

Throwing away boiled chicken is, sorry, but outright bigotry. Why are you still cooking? Buy bouillon cubes or Chinese noodles - that's the way out (and buzz for you, and benefit the rest - the chicken is intact).
Boiled chicken meat is the most valuable dietary product, hundreds of delicious and healthy dishes can be prepared from it - all you need is time and desire. And heaps of recipes can be found in any self-respecting culinary publications - both on the Internet, and in printed materials, and even in the banal morning television.

Lama, do you live in Moscow?
Now, after all, you can buy chicken wings separately - they are inexpensive, and after cooking the broth from them, it will not be a pity to throw away what is left :-))

And leave to dry on the table, where you spread a clean towel in advance. It is not necessary to rub the plates with a towel. Firstly, it is unhygienic, and secondly, troublesome. To achieve a pristine shine after baking soda, rinse the plates with dishwashing detergent. Rub the baking sheet on which the chicken is burned, rub it with a sink cleaner (unless, of course, there are indications of its toxicity) and leave for several hours. Then fill with water and rub until you turn blue and he turns white. Crystal glasses tend to lose their luster. And all because they can not be washed with hot water. To restore shine, rinse them with vinegar-infused water. With the same composition, but with the addition of salt, fill the vases and glass goblets, at the bottom of which there was ...

Discussion

Everything is simple with dishes - pour warm water into a bucket or basin and
economy - this is a detergent with bleach - and put cups, glasses, wine glasses, plates there, you can use forks and spoons, only
not silver, not cupronickel, but ordinary. Everything. Checked 100 times. No problems. Pots too
enameled is possible.
Natalie.

About wallpaper.
How to apply the powder on the wall with wallpaper? Dry or wet?
How hard to rub?