Simple and delicious recipes for cooking chicken in the oven. Chicken dishes

Irina Kamshilina

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

2 Mar 2017 Nov.

Content

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

How to stew chicken

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

In a frying pan

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

In a multicooker

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

In a saucepan

For poultry stew, it is best to use a saucepan that has a thick bottom. In such a dish, you can immediately fry the meat pieces and not stain the pan. The chicken stew takes about an hour to cook in a saucepan, but in each case it is best to check the meat for tenderness. Cooks advise adding salt at the end of cooking in order to preserve the juiciness and aroma of the dish as much as possible.

In the oven

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

Chicken stew - recipe

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

In sour cream

Cooking time: 70-90 min.
Calorie content: 185 kcal.
Purpose: for lunch.
Cuisine: Russian.

One of the favorite home recipes of many housewives is stewed chicken in sour cream. It is very simple to prepare it, the method is quick, and the dish will be to the liking of children and adults. The result is juicy chicken nuggets and sour cream sauce, which will be the best addition to the side dish. Use a home or factory carcass, chicken legs or thighs, even a stewed chicken fillet will become juicy, tender thanks to sour cream.

Ingredients:

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

Cooking method:

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

With vegetables

Cooking time: 40 min.
Servings Per Container: 5-6 Persons.
Calorie content: 88 kcal.
Purpose: for dinner.
Cuisine: Russian.
Complexity of preparation: simple.

A beautiful, juicy, tasty, aromatic dish, while nourishing and healthy, is chicken stew with vegetables. This stewed chicken breast will be a favorite treat for the whole family. The use of fillets in the recipe is not necessary, it can be replaced with drumsticks, cheap wings, or any other parts. The vegetables in the dish can be exchanged for others. As a result, the chicken is stewed differently each time.

Ingredients:

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

Cooking method:

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

With gravy

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

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

Ingredients:

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

Cooking method:

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

In sour cream with garlic

Cooking time: 1 hour
Servings Per Container: 6 Persons.
Calorie content: 185 kcal.
Cuisine: Russian.
Complexity of preparation: simple.

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

Ingredients:

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

Cooking method:

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

With mushrooms

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

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

Ingredients:

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

Cooking method:

Chop the onion, cut the chicken into pieces.
Fry the onion in a preheated pan, add the meat pieces to the onion. Fry until the fillet turns white.
Add mushrooms, fry until excess liquid evaporates.
Pour a glass of sour cream over everything, salt and pepper. Simmer for 15 minutes under the lid.

With onion

Cooking time: 2 hours
Servings Per Container: 4-5 Persons.
Calorie content: 165 kcal.
Purpose: for dinner.
Cuisine: Russian.
Complexity of preparation: simple.

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

Ingredients:

chicken meat - 600 g;
onion - 5 heads;
apple (preferably green) - 1 pc.;
salt, pepper - to taste;
lean oil - 3 tablespoons

Cooking method:

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

In pieces

Cooking time: 50 min.
Servings Per Container: 6 Persons.
Calorie content of the dish: 128 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Complexity of preparation: simple.

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

Ingredients:

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

Cooking method:

Cut the chicken into pieces, rub it with salt and pepper on all sides. Fry the slices in a skillet.
Add spices and wine, cover and cook for 30 minutes. Bring the gravy to a boil.
Sauté the leeks separately for 4-5 minutes.
Peel the tomatoes and cut into cubes, add them to the meat.
Pour the leeks into the pan, cover it again and simmer for 15 minutes.
Remove the lavrushka, cinnamon and zest before finishing the process.

With carrots

Cooking time: 1 hour
Servings Per Container: 3 Persons.
Calorie content of the dish: 133 kcal.
Purpose: for dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Bright and beautiful carrot pleases not only the eye, but also enriches the body with a valuable vitamin and mineral complex. Young carrots are especially useful. Chicken stewed with carrots gets amazing sweetness, juiciness and softness. Spicy lovers can add a couple of pinches of chili to the recipe. The combination of peppery pungency and carrot sweetness makes the bird a gourmet temptation.

Ingredients:

shins - 6 pcs.;
carrots - 3 pcs.;
onions - 2 pcs.;
tomato - 1 pc.;
parsley, basil - to taste;
garlic - 2 cloves;
salt, pepper mix, oregano, savory - to taste.

Cooking method:

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

With rice

Cooking time: 45-60 minutes
Servings Per Container: 2 Persons.
Calorie content of the dish:
Purpose: for dinner.
Cuisine: Russian.
Complexity of preparation: simple.

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

Ingredients:

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

Cooking method:

Remove the skin from the legs, salt, and sprinkle with curry.
Fry the legs in a deep saucepan with butter.
Peel and dice the carrots, cut the onions into half rings, put them in a pan with meat and fry for another 6-7 minutes.
It was the turn of the rice and raisins to go to the stewpan. All products are fried for a couple of minutes.
Pour hot water into the rice in a thin stream. You need about 1.5 glasses. Cover and simmer until the rice is done, about 15 minutes.

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Description: A whole chicken carcass is ideal for roasting or roasting. It contains a large amount of tender dietary meat and turns out to be especially juicy if stuffed with vegetables. Having boiled whole chicken meat, housewives can prepare a very aromatic and light broth.

You can also cut the chicken into pieces and cook several meals. Fillets and meaty lobes can serve as meat for a roast, and the carcass forms the basis for borscht. Do not forget that boiled chicken meat can make an excellent filling for pancakes, pies and kulebyak.

Advantages of buying a chicken with a carcass

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

... Contains the largest amount of protein, which is why children love it so much
... This part contains more iron and is saturated with more fatty acids, which help to regulate the level of cholesterol in the body;
Wing. represent the leanest part of the carcass, subject to the removal of the skin, under which all the fat of the bird is concentrated;
Back. The chicken frame is enriched with calcium and is suitable for preparing first courses and clear broths.

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

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

Where to buy a chicken carcass?

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

Our chickens are raised in ecologically clean areas in farms on natural and safe feed, so the quality of our meat is always at its best.

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

Origin: Poultry farm "Severnaya", Leningrad region

Storage mode: Chilled, 0 ° С + 4 ° С

Compound: Chilled broiler carcass.

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

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

Present when ordering from 3000 rubles. Free of charge delivery in Moscow for orders over 3900 rubles

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

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

Payment by credit card or cash.

If for some reason you remain dissatisfied with the product, then simply return it within 14 days in any form. We guarantee immediate 100% payment.

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

In this case, the ideal solution would be a chicken, which, after simmering in the oven, becomes an amazingly tasty and healthy dietary food. Of course, chicken is cooked not only in the oven, but also in. They do. Cooking. Well, some of the most common. I can’t forget one of my favorite foods, this is.

Chicken meat has a high content of essential and easily digestible animal proteins.

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

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

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

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

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

But we want to get aromatic, tender meat with a crispy crust, right? Then pickling will come to the rescue.

1. Marinade for chicken

There are quite a few ready-made store-bought marinades, but it turns out much tastier with with my own hand cooked.
All marinades are quite simple and their preparation comes down mainly to the fact that you need to mix all the components well, and then coat the bird.

To meat pickled, it is necessary to leave the carcass to soak with the mixed ingredients for 3-12 hours.
Here are some recipes that will suit your taste preference.

Mustard-honey marinade

The unique combination of sweetness and spicy flavor gives the meat a piquant taste. But not only that - the crust is baked until crispy and looks like glazed!

Ingredients:

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

Preparation:

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

Hot Marinade

Spicy eaters will love such a scorching aftertaste.

Ingredients:

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

Preparation:

1. Chop the onion feathers.

2. Rub the ginger root and garlic with a grater

3. Mix everything in a marinade bowl.

Sour cream marinade

The meat will simply melt in your mouth if you marinate it in sour cream with spices.

Ingredients:

Sour cream - 5 tbsp. l.
Soy sauce - 3 tbsp. l.
Ready-made mustard - 1 tbsp. l.
Provencal herbs - 1 tbsp. l.
Ground ginger - 2 tsp
Salt, pepper - to taste

Preparation:

Combine all the ingredients and beat until smooth and creamy.

Lemon Marinade

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

Ingredients:

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

Preparation:

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

2. Chop lemons into small pieces in a way convenient for you. Can be grated.

3. Mix all ingredients and mix well.

And a few more marinating secrets:

1. The most juicy-tender marinated meat is obtained from freshly cooled meat products.

2. It is not advisable to use plastic and aluminum dishes for pickling - firstly, it is harmful to the body, and secondly, the product may have a foreign taste. Glass and enamel dishes are the ideal solution.

3. The degree of tenderness of the meat depends on the duration of marinating. The less, the harder.

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

2. Chicken in the oven with potatoes

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

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

Ingredients:

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

Preparation:

1. Rub the prepared carcass with salt and pepper.

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

3. Rub the poultry with mayonnaise-garlic mixture.

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

5. Cut the peeled potatoes into half-centimeter thick circles, salt and pepper to your taste.

6. Grease a baking sheet with sunflower oil.

7. Spread the potatoes in an even layer.

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

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

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

Bon Appetit!

3. Chicken in the oven in foil

The peculiarity of the foil is that it does not allow food to burn in the oven. And if you cover a baked dish with it on top, then it will languish, as if under a lid.

Ingredients:

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

Preparation:

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

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

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

4. Unfold the foil and continue to bake for another 20 minutes to form a golden crispy crust.

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

6. Put boiled vegetables and potatoes as a side dish.

Bon Appetit!

4. Chicken in the oven in the sleeve

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

Ingredients:

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

Preparation:

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

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

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

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

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

6. Decorate with herbs or vegetables and serve. The garnish can either be laid out on the same dish where the meat is, or on plates nearby.

Bon Appetit!

5. Whole chicken in the oven

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

Ingredients:

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

Preparation:

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

2. Pry the skin on the brisket with your fingers and push one or a couple of citrus plastics on each side.

3. Coat the bird with salt and pepper. You can add your favorite spices. Push the rosemary twig and the remaining lemon inside the carcass.

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

5. We send to the oven at 180 degrees for 70 minutes.

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

Bon Appetit!

6. Chicken in the oven on salt

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

Ingredients:

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

Preparation:

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

2. We spread the carcass in a flatter position and blot it well with paper towels to dry it and prevent the salt from sticking and spoiling the taste of the dish.

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

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

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

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

6. Let it cool slightly and gently transfer it to a dish, trying not to pierce the skin so as not to burn yourself with the hot juice.

7. Garnish with fresh tomato slices and lettuce or parsley.

Bon Appetit!

7. Chicken in the oven with vegetables

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

8. Send on a baking sheet to the carcass and bake everything together for about 60 minutes.

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

Bon Appetit!

8. Chicken in the oven on a can

Quite an interesting way of cooking homemade chicken is grilled on a regular glass jar. But only the marinade is better to make yourself in order to feel the real homemade taste.

Ingredients:

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

Preparation:

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

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

3. Coat the carcass with sour cream marinade.

4. Thoroughly rinse the glass jar so that there are no labels and streaks.

A seven-gram capacity is best.

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

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

7. Install the can-meat structure on a pallet, into which you need to pour a little water so that the flowing fats do not burn.

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

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

Bon Appetit!

9. Chicken in the oven in a bag

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

Ingredients:

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

Preparation:

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

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

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

4. Spread the bag on a baking sheet and place the pickled poultry in it.

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

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

Bon Appetit!

10. Chicken in the oven with rice

In addition to potatoes, rice is very popular as a side dish. But why cook it separately when you can use it as a filling, which will be much more, if the carcass is not stuffed, but simply laid on top of a rice slide? With this option, both the meat and the side dish will be ready at the same time. And the rice will be much tastier, because it is soaked in chicken juice during baking.

Ingredients:

Chicken carcass - up to 1.6 kg.
Rice - 1 glass.
Onions - 1 pc.
Celery - 1 stalk.
Butter and sunflower oil - 1 tbsp. l.
Carrots - 1 pc.
A clove of garlic - 2 pcs.
Spices, salt to taste.

Preparation:

1. Cut the spine out of the carcass with culinary scissors. We rub the bird with salt and your favorite spices.

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

3. Grind vegetables in any way convenient for you and send them to sweat in a pan with sunflower oil for 5 minutes. Season with salt and pepper in the middle.

4. Add rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to be saturated with vegetable juice.

5. Cover the baking sheet with foil. Put the rice and vegetable mixture on it with a slide.

6. Cover a slide of filling with straightened chicken and grease the carcass with sunflower oil.

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

8. Place the chicken filling nicely on a dish and decorate with herbs and fresh plastics of vegetables.

Bon Appetit!

11. Video - Chicken in the oven

There are many ways to cook a whole chicken in the oven. Everyone cooks as his imagination and taste preferences tell him.

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

To eat delicious poultry meat, you do not have to stand at the stove for hours. Roasting the whole chicken not only saves the housewives' time, but every time pleases with its variety of flavors, which appear depending on the ingredients of the marinade.

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

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

Market trends

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

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

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

You can buy Chicken Liver Troyekurovo chilled in Moscow at a price of 121.9 rubles. The price of Chilled Troyekurovo Chicken Liver in Moscow is 99 rubles.