Baked Chicken: Poultry Dishes. Video
Chicken is one of the most widespread and versatile foods on Earth. Its relatively inexpensive meat can be combined with many ingredients, acquiring new flavors and aromas. White chicken meat has undeniable benefits in a healthy diet. Deciding to choose chicken for dinner, you will not go wrong, because another plus of this bird is a large number of recipes associated with various cooking methods, one of which is baking.
Baked Chicken: Poultry Dishes
Oven baked chicken
One of the most popular ways to cook poultry is baking. Whole baked chicken is a dish suitable for both family and gala dinners. Baked chicken recipes are usually simple and don’t require professional culinary skills. A variety of fillings, spices and herbs, as well as marinades and glaze give the taste of such chicken.
To cook oven-baked chicken according to the basic recipe, you will need: – 1 whole chicken with a total weight of 2–2,5 kg; – 3-4 tablespoons of unsalted butter; – finely ground salt and freshly ground black pepper; – 2– 3 medium carrots – 1-2 heads of onions – 2 stalks of celery – 200 ml chicken stock – 50 g cornstarch – Herbs, garlic and citrus fruits such as lemons or oranges of your choice.
Preheat oven to 200 ° C. Check that no giblets (heart, stomach, liver) remain in the cavity of the bird. Rinse the chicken under running water and pat dry outside and inside with a paper kitchen towel. Thoroughly smear the entire poultry carcass with butter, rub inside and out with salt and pepper.
Inside the prepared poultry, you can put herbs – thyme, rosemary, marjoram, as well as citrus fruits cut into wedges. Remember that such a filling is not for food, but to add aroma and taste to the bird, after baking it is removed
Peel carrots, onions and celery. Rinse, dry and cut into large pieces. Place vegetables in the bottom of the roasting pan. Place the chicken breast up on top. Roast the chicken for about an hour or more (depending on size) or until a meat thermometer inserted into the poultry thigh reads 75 ° C.
Open the oven periodically and pour the juices over the chicken. Remove the chicken broiler, place the bird on a cutting board, cover with cling foil, and make the sauce. Drain the chicken fat from the roasting pan into a saucepan, add the chicken stock, stir well and pour in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, stir so that there are no lumps.
Bring the sauce to a boil, reduce heat and simmer for a minute or so or until the mixture thickens, then strain the sauce through a fine sieve and season with salt and pepper. Chop the chicken, arrange on plates, pour over the sauce and serve.
Oven-baked chopped chicken
If for some reason you do not want to bake the whole chicken whole, cook it by cutting it into pieces. It is customary to cut a chicken carcass into 8 pieces, first removing the legs and wings, and then cutting the carcass lengthwise and each resulting part across. Chicken pieces, unlike whole chicken, must first be rolled in flour or starch and lightly fried in hot oil. You will need: – 1 whole chicken with a total weight of 2–2,5 kg; – 100 g of ghee; – ¼ cup of wheat flour; – ½ teaspoon of ground paprika; – ½ teaspoon of ground black pepper; – ½ teaspoon of dried thyme ; – 1 teaspoon of finely ground salt.
You can add other dried herbs and spices or spice mixtures such as curry, suneli hops, and Cajun mixtures of Creole cuisine to the chicken dredging flour.
Preheat oven to 190 ° C. Cut the chicken into 8 pieces, rinse and pat dry with a paper towel. Sift flour with salt and pepper, add spices. Dip the poultry parts in flour. Melt the butter in a deep saucepan, dip the poultry chunks in the boiling oil with tongs, and place the skin side up in the roasting pan. Bake the chicken for an hour until the juice released from the poultry when punctured is clear.
For supporters of a healthy lifestyle who prefer white meat for dinner, the recipe for poached chicken is ideal. This technique produces juicy and flavorful poultry without excess fat. Take boneless, skinless chicken breasts and place in a wide, shallow saucepan. It should be so wide that the chicken lies in one layer without touching each other. Pour in enough water to completely cover the chicken, but no more.
Put peeled, rinsed and chopped vegetables into a saucepan: a medium head of onion, a small carrot, a stick of celery and a bay leaf, a few black peppercorns, fresh herbs such as tarragon, dill, parsley, thyme, and finally add a tablespoon finely ground salts.
Bring water to a boil, then reduce heat. Bubbles should rise to the surface of the water from time to time, but the liquid should not bubble up. Cook the breasts for about 10 minutes, then turn off the heat, cover the pot tightly and let the chicken breasts sit in hot water for another 15-20 minutes. Drain the broth (you can cook the sauce on its basis) and serve the meat to the table.