Цыпленок табака В ДУХОВКЕ! Tobacco Chicken In The Oven! Huhn Tabak IM OFEN!
Chicken tobacco in the oven
Chicken is extremely popular. The meat of this bird is healthy, has a pleasant taste, cooks quickly, does not require careful heat treatment. But all these nice epithets only apply to dishes that are prepared from fresh chicken.
How to choose chicken meat
Do not stock up on chicken meat for a long time. Frozen chicken loses its useful properties, and its taste deteriorates.
You should choose chicken meat after you have decided which dish to cook. If you plan to bake or fry the whole carcass, then it is better to purchase a broiler chicken. Its weight should not exceed 1.5 kg. It is better to buy homemade chicken for soup. The older the bird, the more rich the broth will be. A high-quality carcass does not have a keel on the chest, the whole carcass is rounded, the bones are springy. The shape of the bird - if I can say so about the carcass - should be proportional.
Unnaturally large legs, prominent breasts are clear evidence that the chicken was fed hormones. When buying chicken by weight, you need to pay attention to the appearance of the proposed pieces.
There should be no surface defects on the pieces:
- no blood clots under the skin;
- torn skin.
Sticking fragments of broken bones are also unacceptable.
After pressing on the meat, it should recover its shape within 3-8 seconds. If the chicken isn't springy, it's old.
The color of the meat is also important. In young chickens, the meat is light pink, the fat is almost transparent, pale yellow, the scales on the skin of the legs are light and small. The skin of an adult chicken is yellowish, the scales on the legs are dense, ocher-colored, the meat is dense, also light pink, but with a grayish tint.
Chicken should smell nice. There should be no smell of rot or old meat.
A slippery surface of a carcass or leg can be if the chicken is stale or the bird was sick during life and was treated with antibiotics.
When buying poultry, preference should be given to chilled chicken.
If the choice is made correctly, then the dish will taste such that lick your fingers !
Interesting chicken recipes
A very simple recipe that has been popular for a very long time. The dish turns outtender, and the crust is golden and crispy. This is a great recipe that will suit almost any table, it is very simple and does not require a lot of products.
For cooking you will need:
- chickens (medium size);
- head of garlic;
- salt, pepper, spices to taste.
First, you need to cut the chicken along the breast, wash. Squeeze out the garlic, add salt, spices and pepper.
Grate the carcasses with the resulting gruel. In order for the tobacco chicken to be juicy, it is better to refrigerate it for several hours.
Then they put the chickens on the wire rack and put them in the oven on the middle level, put a baking sheet under the wire rack to drain the fat.
Includes top and bottom heat. Cook for about 30 minutes, until golden brown.
The oven is not the only option for cooking chicken. This dish can also be made in a multicooker. A whole chicken will not fit in it, and a small chicken - easily.
- chicken carcass;
Potatoes for a side dish. Salt and spices, herbs - fresh and dried - to taste.
Garlic is finely chopped, added to mayonnaise, salted, pepper. The chicken carcass is cut along the breast, opened, laid out under oppression - wings up to take shape and left for 15 minutes. Then it is rubbed with the prepared mixture and left to marinate.
While the carcass is soaked in the spicy mixture, they are busy with potatoes.
Clean, cut into large pieces, put in a heated multicooker bowl, which is greased with vegetable oil. Potatoes are salted and pepper. The chicken is laid out so that it completely covers the potatoes. Extinguish mode is set for 45 minutes or an hour. Sprinkle with finely chopped herbs when serving.
Fried chicken is not possible in braising mode. The classic tobacco chicken is cooked without garnishes in baked or frying . For cooking, you need to purchase a small chicken and a special seasoning.
If you can't buy the seasoning, you need to mix crushed garlic with various types of peppers and salt.
During baking, the multicooker bowl is greased with vegetable oil.
The chicken carcass is cut along the breast, beaten, laid out on a flat surface. Rub with ready-made or self-made seasoning.
Spread the multicooker in a heated thicket for 20 minutes and make sure that it does not burn. Turn the carcass after 20 minutes.
A young bird does not require additional heat treatment - roasting for 20minutes are enough to prepare it.
If the bird is older than the age declared by the seller, then it is better to hold it in the multicooker for another 10-15 minutes on the extinguishing mode. The dish can be served with any side dish. Bon appetit!