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Homemade chicken dishes recipes. How to cook chicken deliciously and unusually? Chicken dishes: recipes

Homemade chicken dishes recipes. How to cook chicken deliciously and unusually? Chicken dishes: recipes

We became preoccupied with the problem of the crisis and thought about how not to spend the entire family budget on food. It turned out that if you take a super practical approach to cooking, you can prepare many simple and tasty dishes even from the most ordinary chicken. A kind of waste-free production!

Cutting up the chicken

To prepare, take a large chicken carcass weighing about 2 kg. And if you have a large family, take two.

Cut the chicken carcass as follows: carefully remove the skin from the breast and cut off the skin in the chicken neck area, then separate the breast, wings and legs from the back. Divide the legs into drumsticks and thighs. Separate the chicken breast fillet from the bones and divide into two parts, separate the small fillet. Don't throw anything away!

Let's start cooking

Let's cook first delicious homemade noodle soup

Chicken soup with homemade noodles. Photo: thinkstockphotos.com

You will need chicken back, small fillet and chicken bones left over from the breast, 3 eggs, 300 g of wheat flour, 2 potatoes, 1 onion, 1 carrot, 1 bell pepper, a bunch of herbs, a pinch of salt

Make broth from chicken. While the broth is cooking, prepare the noodles. Beat the eggs with a whisk, gradually add flour and knead into a stiff dough. Refrigerate for 30 minutes. Remove the chicken with bones from the broth, add vegetables to the soup and boil until almost done. Roll out the dough thinly, cut into noodles, add to the soup and cook for 10 minutes, sprinkle with herbs and remove from heat.

Dish number two - chicken sandwiches


Chicken sandwiches can be a delicious and healthy breakfast. Photo: thinkstockphotos.com

Finely chop the fillet that you removed from the broth. Put it in the refrigerator. In the morning, all you have to do is add a couple of tablespoons of canned corn, chopped herbs and a little sour cream or mayonnaise. Mix the resulting mixture and spread on bread. Boiled chicken meat is usually enough for 4-5 sandwiches.

Let's take the third course and cook baked spicy chicken with vegetables


Baked chicken accompanied by crispy vegetables is truly a royal dinner. Photo: thinkstockphotos.com

Marinate today for a royal dinner tomorrow.

You will need chicken thighs, drumsticks and wings, 2 tbsp. grain mustard, 2-3 tsp. adjiki, 2-3 carrots, a handful of green frozen peas, salt to taste, a bunch of greens

Cut the carrots into cubes. Mix mustard, adjika and salt. Add carrots, peas, marinade and chopped herbs to the chicken. Mix the ingredients and leave to marinate in the refrigerator overnight. Bake in the oven until done at 180°C.

Let's prepare the fourth dish - homemade rolls


Rolls stuffed with cheese are a versatile and super healthy dish. Photo: thinkstockphotos.com

You will need half the remaining chicken fillet, a bunch of greens, 100 g of cheese, 2-3 tbsp. green peas, 2 tbsp. sour cream, salt - to taste

Cut the chicken fillet lengthwise into two parts and pound through cling film. Mix cheese, chopped herbs and peas. Spread the mixture onto the fillet and roll it up. Grease with sour cream and bake in the oven for about 30 minutes at 180°C.

There will also be some left over for semi-finished products: we are preparing meatballs- dish number five.


You can freeze the meatballs for a great lunch or dinner later. Photo: thinkstockphotos.com

You will need 0.5 tbsp. rice, 1 onion, 1 small carrot, remaining fillet, 1 egg, 1 tsp. vegetable oil, salt - to taste

Boil the rice until half cooked, cool. Sauté onions and carrots in oil. Grind the breast in a blender or grind in a meat grinder, combine the resulting minced meat, rice, vegetables, salt, mix and form small meatballs. Place on a board and freeze.

And from chicken skin we will prepare an ancient Jewish dish - stuffed necks.


Stuffed chicken neck is a traditional Jewish dish. Photo: r0ckstarm0mma.com

You will need chicken skin (neck and breast skin), 1 onion, 2 tbsp. bread crumbs, 3-4 tbsp. butter.

Fry the onions in butter, add bread crumbs and lightly fry. Place the resulting mixture on the chicken skin and roll into a tight roll. Tie lightly with a thread and fry in oil until golden brown.

Happy saving!

On the eve of the holidays, many housewives are wondering how to cook chicken in a tasty and unusual way. Poultry meat is considered dietary and is very popular around the world. Chicken is prepared in a variety of ways: fried, baked, boiled, stewed. It is about the most interesting recipes for its preparation that we want to talk about in our article.

Speaking about how delicious and unusual it is to prepare chicken for the holiday table, I would like to offer the most festive dish - whole baked chicken. It is a pleasure to cook, and the result exceeds all expectations. Baked chicken will decorate any table.

For whole cooking, culinary specialists recommend using fresh or chilled carcasses, but not frozen ones. The chicken must be cut, gutted, and everything unnecessary removed. If you buy a carcass in a supermarket, then, as a rule, they offer a prepared product that you won’t have to tinker with for a long time.

The most important component that affects the taste of the finished dish is a good marinade. If you are thinking about how to cook juicy chicken, then you need to know that you cannot do without a marinade. It is this that gives the finished product juiciness; without its use, the dish may turn out to be dry. It is necessary to marinate the chicken carcass in the refrigerator for at least two hours, but you can keep it for a whole day. If the marinade does not completely cover the chicken, it must be turned over periodically.

Having prepared and marinated the meat, you must decide how you will cook it: on a baking sheet, in a mold, in a sleeve, in foil. Each method has its own characteristics. A dish cooked in a foil sleeve turns out to be very juicy. The baking dish should be cast iron or ceramic. But cooking on a baking sheet is not very convenient, since then it will take a long time to wash it.

Whole baked chicken

We will give several recipe options on how to cook a whole chicken.

Ingredients:

  1. One chicken (1.5-2 kg).
  2. Olive oil - 2 tablespoons. l.
  3. Three cloves of garlic.
  4. ½ tsp. ground pepper.
  5. Two teaspoons each of ground paprika and salt.
  6. A teaspoon of dried basil.

The carcass must be washed and dried thoroughly with paper towels. Next, prepare the marinade: pass the garlic through a press and mix with salt and all the spices. We will need two teaspoons of the resulting mixture to rub the inside of the chicken. Take a baking dish, grease it with vegetable oil and place the carcass in it, breast side down. Coat the entire chicken with the marinade and leave it to soak in the spices for an hour. Now you can send it to a preheated oven (180 degrees). The carcass is baked for about 60-85 minutes until golden brown.

The meat according to this recipe turns out incredibly soft and tender, it falls off the bone itself. The composition of the marinade we have given is up to your discretion; there are a large number of varieties of seasonings.

Lemon chicken (whole)

How to cook a whole chicken? To obtain a dish with an original taste and wonderful aroma, we suggest using lemon.

Ingredients:

  1. Chicken carcass.
  2. One lemon.
  3. Thyme.
  4. Lemon zest.
  5. Salt.
  6. Black pepper.
  7. Lemon zest.

You need to make eight deep cuts in the lemon with a thin knife. The juice will not pour out of it, but it should remain intact. Wash the carcass and dry it with towels, mix thyme with grated lemon zest, salt and pepper and rub the chicken with the mixture inside and out. We put a lemon in the belly and sew it up, but you can leave it open. Bake the chicken at 200 degrees, pouring the juice over it. If you don't add lemon zest to the grating mixture, the citrus smell will be very weak.

Chicken baked in a sleeve

How to cook chicken deliciously and unusually? You can use a sleeve to bake it entirely. In it, the carcass cooks quickly, and the meat turns out incredibly juicy. In addition, the baking sleeve is convenient because you don’t need to wash the oven of grease after it.

To prepare, we will need: a medium-sized carcass, vegetable oil, three tablespoons of mayonnaise or sour cream, spices at your discretion, salt, black pepper.

The chicken must be washed, dried and rubbed with spices, salt and pepper inside and out. Then the carcass is placed in a baking sleeve and twisted. You can make several punctures in the upper part to prevent the bag from bursting. Next, place the chicken on a baking sheet and bake in a hot oven (200 degrees).

Meat baked in this way turns out tasty and juicy, but it will not have a golden crust. How to cook chicken with crust? Everything is very simple. Ten to fifteen minutes before the end of cooking, the bag must be torn, then the carcass on top will have time to brown and you will serve a beautiful, appetizing dish on the table.

Chicken baked in foil

When considering all kinds of recipes on the topic: “How to cook chicken in a tasty and unusual way,” it is worth remembering that the carcass can be baked in foil. To prepare you will need: medium-sized chicken, ground black pepper and paprika, several cloves of garlic, curry powder, salt, 4 tablespoons of mayonnaise or sour cream.

Pass half the garlic through a press and mix with pepper and salt. Rub the resulting mixture onto the carcass inside and out. Cut the remaining garlic into thin slices and stuff the chicken with them (cuts are made in the carcass with a sharp knife and pieces of garlic are inserted there). You can also mix garlic with sour cream, add curry sauce, pepper, salt and paprika. This mixture is also great for cooking chicken.

Next, wrap the prepared carcass in foil and place it on a baking sheet so that all the seams are on top. Bake the chicken at 200 degrees until cooked. Twenty minutes before the end of cooking, cut the foil so that the crust has time to brown.

Turkish recipe with apples and vegetables

If you want to serve meat with a side dish on the holiday table, then you should think about how to cook chicken with vegetables. The good thing about the recipe we have proposed is that the meat is cooked at the same time as the side dish, resulting in a very tasty and satisfying dish.

Ingredients:

  1. Chicken carcass.
  2. Five onions.
  3. Five potatoes.
  4. Three carrots.
  5. One apple.
  6. A few cloves of garlic.
  7. Mustard - 2 tbsp. l.
  8. Thyme - 20 g.
  9. Parsley - 20 g.
  10. Lemon juice - 2 tbsp. l.
  11. A teaspoon of sugar.

The carcass should be washed, dried with towels, rubbed with salt and pepper outside and inside. Next, put a whole apple in the belly. Prepare a sauce from lemon juice, mustard, garlic and sugar and rub the chicken with it.

Now you need to cut all the vegetables into pieces, chop the greens and mix it all. Place the side dish around the chicken and cover with a lid or foil. The dish must be baked at a temperature of 200 degrees. Then, before the end of cooking, you need to remove the lid or cut the foil so that a golden crust has time to form on the vegetables and meat.

You can also cook chicken stuffed with a side dish. But you need to put the prepared filling inside the belly, otherwise the vegetables may remain raw. In this case, the baking time of the carcass does not need to be increased.

Breaded drumsticks

Not only for the holidays, but also for every day, you can prepare a variety of chicken dishes. Cooking recipes are so varied that you simply cannot get tired of chicken meat. A whole carcass baked is an excellent option for a holiday table, but for every day it is very convenient to prepare dishes from portioned pieces, using, for example, drumsticks, fillets, thighs.

How to cook chicken drumstick? In the recipe we offer, garlic and breadcrumbs are used as breading, which gives the dish an incredibly tasty aroma, and the crust turns out deliciously golden.

Ingredients:

  1. Shins - 5 pieces.
  2. A glass of breadcrumbs.
  3. Three cloves of garlic.
  4. Two eggs.
  5. Salt pepper.
  6. Butter - 200 grams.

To prepare, you need to mix crackers and chopped garlic (chopped or passed through a press). Beat the eggs in a separate spacious bowl. Next, rub each drumstick with salt and pepper, dip it in the egg mixture and roll in breading. Fry the meat over high heat using vegetable oil. The finished pieces should have a golden crust. Next, transfer all the drumsticks into a baking dish and put butter on top. Bake the chicken for forty minutes at 200 degrees.

When ready, portioned pieces can be served with baked or fresh vegetables, homemade pickles and herbs.

Oriental chicken legs

  1. Chicken drumstick - 6 pcs.
  2. Soy sauce - 5 tbsp. spoons
  3. Sesame - 4 tbsp. l.
  4. A teaspoon of sugar.
  5. Vegetable oil.

Chicken legs should be fried in oil until golden brown. Then pour soy sauce into the pan, add sugar and add sesame seeds. Cover the dish with a lid and simmer until cooked over low heat.

Chicken breasts under a fur coat

Chicken breasts are a universal product. You can cook anything from them. They are often used for salads. But on their own, served as a side dish, they are very tasty.

Let's talk about what to cook from chicken breast so that it is unusual and tasty. We offer a recipe for fillet “under a fur coat”. This dish turns out to be very juicy and tasty, it is suitable not only for every day, but also for the holiday table. What is important is that the recipe is very easy to follow and does not require much time.

For cooking you will need the following products:

  1. Chicken fillet - 2 pcs.
  2. Tomatoes - 2-3 pcs.
  3. Garlic - 5 cloves.
  4. One sweet pepper.
  5. Cheese - 250-300 grams.
  6. A glass of flour for breading.
  7. Mayonnaise.
  8. Fresh herbs (green onions, dill, parsley).
  9. Mustard - 2 tbsp. l.
  10. Vegetable oil.
  11. Salt and pepper at your discretion.
  12. Meat seasonings to taste.

Chicken fillet must be cut into portions. The thickness of each should not be more than 1.5 centimeters. Salt each side on both sides, pepper and sprinkle with seasoning, after which the fillet can be lightly beaten. Roll the prepared pieces in flour and fry until golden brown in a frying pan with vegetable oil.

In the meantime, cut the tomatoes and bell peppers into cubes, chop the green onions, parsley, and dill. Squeeze the garlic into the vegetables and add half the grated cheese. Pepper and salt the mixture to taste, add mayonnaise, mustard and mix well. Then we place the fillets on a parchment-lined baking sheet and put a vegetable coat on each piece. Sprinkle everything on top with the second half of grated cheese. Bake the meat in the oven at 200 degrees for twenty minutes. The cheese should not only melt, but also brown.

Chicken cordon bleu

When preparing the menu for the festive table, every housewife is looking for something unusual with which to surprise her guests. What to cook from chicken breast that is festive and tasty? We offer cordon bleu. This French or Swiss dish is made from veal, but there are so many variations on this theme that it is quite possible to use a modified version instead of the standard recipe.

Let's prepare cordon bleu from chicken fillet in cream sauce. Chicken goes well with other components of the dish. The result is tender meat that can be served with mashed potatoes or rice. The soft creamy texture of the dish will win your heart.

Ingredients:

  1. Hard cheese - 170 g.
  2. Ham - 170 g.
  3. Fillet - 2 pcs.
  4. Cream - 120 ml.
  5. Chopped greens.
  6. Salt.
  7. Ground pepper.
  8. Vegetable oil.
  9. Three cloves of garlic.

To prepare the dish, you need to choose a larger fillet. We cut each piece into three plates (we do this across the fillet). Beat the meat with a hammer on all sides, pepper and salt. Cut the fillet into thin slices and place two pieces on each piece of fillet. We also cut the cheese and place it on top of the ham. Next, you need to twist all the components into a tube and pin them together with toothpicks. The rolls must be fried in hot oil on all sides until golden brown. Then you can pour cream into the pan, squeeze out the garlic and add salt, pepper, and chopped herbs. The meat should fry for another seven minutes until fully cooked over medium heat.

Chicken tabaka

When talking about how to cook crispy chicken, you need to remember the wonderful dish chicken tabaka. There are many variations of it; we suggest preparing chicken with adjika.

Ingredients:

  1. Butter - 2 tbsp. l.
  2. A teaspoon of adjika.
  3. One chicken carcass.
  4. Salt.

Before cooking, the carcass must be cut along the belly, placed on its back and beaten well so that it becomes flat. The chicken skin should remain intact. Now you can rub the meat with adjika on all sides. This seasoning itself is spicy and salty, and therefore other spices may not be added. Next, heat the butter in a frying pan, place the carcass, covering it with a plate on top. And we put something heavy on top. Each side of the meat should be cooked for at least 20 minutes. The finished dish has a beautiful crispy crust.

Chicken medallions

Why do housewives love to cook chicken dishes? Recipes using chicken are easy to follow. In addition, it is worth noting that chicken meat cooks much faster than pork or beef. We offer a recipe for making chicken medallions with kumquat.

Ingredients:

  1. One fillet.
  2. Canned pineapple - 85 g.
  3. Kumquat - 70 g.
  4. Hard cheese - 50 g.
  5. Ground pepper, salt.
  6. Mayonnaise.

The chicken fillet must be thoroughly washed and dried with a towel. After that we beat it with a hammer. Cut the prepared meat into pieces (preferably of the correct shape with rounded edges). Place the medallions on a baking sheet with vegetable oil, salt and pepper, and grease each piece with mayonnaise. Then we place canned pineapple on the meat, followed by pieces of kumquat cut into thin rings. Sprinkle everything with grated cheese on top. Next, place the baking sheet in the prepared oven and bake for thirty minutes at 180 degrees.

The meat turns out very tasty, juicy and piquant.

Instead of an afterword

Chicken meat is considered a dietary product that is recommended for people of all ages. Many people love to eat fried skin, but it is worth noting that the chicken skin is the fattiest and most harmful part of the chicken; it contains a large amount of cholesterol. Therefore, it should not be consumed by those who adhere to any diet. Otherwise, chicken is simply a universal, healthy product that is difficult to live without. It is actively used for preparing a wide variety of dishes and salads. Whole roasted chicken looks especially solemn and beautiful on the festive table. In our article we have presented only a small part of the recipes from their huge variety.


Chicken main courses. Dozens of recipes for preparing chicken main courses: fried, baked, in cutlets. Some recipes are simple, some require some skill.

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The shelves of our modern stores are literally bursting with an abundance of chicken meat, here there are whole carcasses, and chickens that have already been cut up, and giblets; We can always purchase both large broilers and tiny gherkins. The only problem is that you won’t be able to buy a real, aromatic, free-range chicken in a modern store for any amount of money. And demand plays a significant role in the absence of this product on the shelves of our stores. Unfortunately, many young housewives consider domestic village chickens to be a product that requires too much time and effort to prepare, and the result is considered too unpredictable. And completely in vain! Those who are older will never forget the taste and aroma of noodles or broth prepared by their grandmother from a chicken slaughtered in the morning. Take my word for it, or better yet check, you will never be able to cook anything like this from industrially raised chicken. And you shouldn’t be afraid that the country chicken will turn out to be too tough; if you follow some rules and little culinary tricks, a country bird dish will turn out juicy, tender, and soft, and its taste and aroma will enchant you once and for all. Today we invite you to figure out and remember with us how to cook homemade chicken.

If you think homemade chicken is only good for broths and soups, think again. One hundred and two hundred years ago, our grandmothers and great-grandmothers, as well as their great-grandmothers, did not know any broilers, raised in almost complete immobility and fed with compound feed. But each yard had its own chickens running around. And they prepared a huge number of different dishes from these domestic chickens. They were boiled, stewed, fried, and baked; they cooked noodles and porridge with them; domestic chickens were excellent for preparing appetizers, first courses, and second courses. And what pies and pies were made with meat and giblets of domestic chickens! Nothing has changed today. You can prepare almost any familiar dish from homemade chicken, but the dish will turn out to be many times more tasty, aromatic and rich in flavor than one prepared from regular store-bought chicken. And this applies not only to dishes of Russian cuisine, but also to many dishes of other national cuisines. For example, chakhokhbili from homemade chicken turns out much more delicious, and how aromatic and rich the lagman comes out of such chicken! Just try to make Indian curry from such a chicken, you will be surprised at how much more delicious this already aromatic and fragrant dish can turn out! What can we say about the fact that if you follow some very simple rules, you can fry homemade chicken in the oven, bake it in a pot with vegetables and spices, and cook it in a jar, adding extra softness and juiciness to it. Can you really list everything? Just believe me, any dish prepared from home-grown, free-range chicken turns out incredibly tasty and aromatic, you just need to apply a little desire and your own culinary imagination.

Today, the Culinary Eden website has collected and recorded for you the most important tips and secrets, coupled with proven culinary recipes that will definitely help even the most inexperienced housewives and will easily tell you how to cook homemade chicken.

1. First of all, let's figure out where we can get a real village chicken. Don’t even look for such chickens in stores, they simply don’t exist there. At collective farm and farmer's markets, buy domestic chickens only from trusted sellers, because, unfortunately, now even chickens are falsified: they dye ordinary store-bought chickens with turmeric and pass them off as domestic chickens, hoping for the inexperience of the buyer. It is best to buy backyard chickens directly from those who raise them. If you ask around, you will probably find someone who knows village grandmothers or good conscientious farmers who raise free-range chickens. Usually you can drive up to such producers yourself, and they will personally slaughter and prepare the freshest chicken for you, and you will be able to see with your own eyes the living conditions of the chickens offered to you.

2. If you do decide to buy chicken at the market, choose your purchase very carefully. First of all, decide what dish you need homemade chicken for. For broths and soups, a laying hen about a year old is best suited. Such a chicken should weigh no more than one and a half kilograms, the legs of such a domestic chicken should be long, the breast bone should be quite tough, the chicken itself should be lean, not too fatty. If you are going to buy a chicken for preparing main courses, then choose a chicken weighing no more than a kilogram, with the breast bone still quite soft, with the legs still bright, yellow, not white. The meat of such a chicken will be soft to the touch, and the bones will be thin and fragile. Modern breeds of broilers raised on free range are often called domestic chickens. Of course, such chickens have more meat, they are fattier and softer than laying hens, and they are much easier to cook. One problem is that even these homemade broilers do not have the same taste and aroma as real country chickens, although they are, of course, tastier than store-bought broilers. Now the choice is yours. Try it and choose for yourself which domestic chickens you like best.

3. Once you have made your choice, examine the chicken more carefully. Next, carefully examine the carcass of the chicken you have chosen. A good domestic chicken will have shanks that look blue and thighs that are yellow due to fat. The skin of a good chicken will be quite thin, slightly transparent, and yellowish. Do not buy a chicken with too white or evenly colored yellowish skin - such a carcass was probably soaked in chlorine or tinted with turmeric to give it a more attractive presentation, but is it worth shopping from a seller who is trying to deceive you from the very beginning? Be sure to smell the chicken you choose! A good country house chicken has a rather thick but pleasant smell. If the chicken offered to you has the usual slightly sweetish, barely noticeable odor, you are being deceived, passing off an ordinary industrial bird as a domestic one. And, of course, make sure of the freshness of the bird offered to you: look to see if its skin is weathered, smell if the chicken has begun to deteriorate, feel if the meat has lost its elasticity - everything as usual when choosing a fresh bird.

4. Once you bring your chosen chicken home, start preparing it immediately. Cut off the head and legs, wash the neck and head thoroughly, scald the legs, clean and cut off the claws. These chicken parts are perfect for making broth and adding extra flavor and richness to it. Rinse the chicken carcass inside and out. Examine it carefully, because even a very well-plucked and singed chicken could still have small feather stumps lost in the deep layers of the skin - just pull them out with tweezers. If you are going to make broth from your chicken, the preparation is complete. If you bought chicken for stewing or frying, soak it for a couple of hours in salted water, this will give the chicken meat additional juiciness and softness. After soaking, rinse your chicken thoroughly again and lightly dry it. Do not soak homemade chicken in milk or water and vinegar! This will deprive it of that charming, rich, thick aroma for which you spent so much effort searching and buying a real domestic country bird.

5. Let's start our acquaintance with homemade chicken dishes by preparing the broth, the same aromatic, rich and very tasty chicken broth that your grandmother would be proud of. Place the gutted, cleaned and washed whole chicken carcass in a deep saucepan, add the cleaned legs and head and neck. Fill with cold water so that the water covers the chicken by 10 - 15 centimeters. Bring the water to a boil over high heat, skim off the foam, reduce the heat to the lowest setting, cover the pan with a lid and leave to simmer almost without boiling for one hour. Meanwhile, peel one carrot and one onion. Stick a clove bud into the bulb. Tie together several stalks of parsley and celery with a thread. After an hour, add prepared onions, carrots, a bouquet of herbs and a couple of bay leaves to your broth. Cover the pan with a lid and cook for another hour and a half. Do not add water while cooking the broth, this will deprive it of its strength and rich aroma! Salt the broth 20 - 30 minutes before it is ready. When the broth is ready, remove the vegetables, herbs and bay leaf from it, and leave the chicken to cool. Remove the chicken from the broth that has cooled to room temperature and strain the broth. This broth can be served separately or used as a base for soup, noodles or lagman. If you want to save the broth for the future, pour it into plastic containers and freeze it; believe me, a supply of such tasty and aromatic broth will always come in handy in your kitchen!

6. The chicken remaining after cooking the broth can be used in soup or salad, it can be served cold with horseradish, you can prepare many different delicious snacks from it, or you can bake it whole with garlic and sour cream. Try it, it's very tasty! Mix one glass of good thick sour cream with six crushed cloves of garlic, 1 teaspoon of your favorite chicken spices and ½ teaspoon of salt. Let it sit for 10 minutes. Brush the resulting sauce onto the boiled homemade chicken, outside and inside, and place in a greased baking dish. Place a few pieces of butter on top of the chicken. Bake in an oven preheated to 180° for 20 - 30 minutes until golden brown. Serve with boiled potatoes and pickles.

7. Homemade chicken baked in the oven with apples and lemons turns out very tasty. Thoroughly rinse and soak a domestic chicken weighing about two kilograms in cool salted water for two hours. Remove chicken from brine, rinse and drain. Cut the chicken along the breast and open it like a book, beat it lightly with a culinary mallet, rub with your favorite spices, crushed garlic and salt. If the chicken is not fatty enough, put a few pieces of butter under the skin. Cut three sour apples into large slices, removing the core and seeds. Cut one small lemon into thick rings. Grease a baking dish with oil, place apples and lemons on the bottom, place the chicken on top, back up, add a couple of glasses of chicken broth or water. Bake in an oven preheated to 180° for one and a half to two hours. Make sure that the chicken does not burn; periodically baste it with the released juice and fat. Don't dry out your chicken! If the broth has completely boiled away, and there is still quite a bit of time left before the end of baking, feel free to add another half glass of broth or water.

8. Homemade chicken cooked in the oven on a can turns out juicy and soft. Only, unlike store-bought chicken, in the case of homemade chicken you should not use beer or other liquids with a strong aroma, because the beauty of homemade chicken is in its own rich smell and taste; it is enough to get by with plain water or chicken broth. Soak for an hour in salt water, rinse and dry one domestic chicken weighing up to one and a half kilograms. Mix three tablespoons of sour cream with three tablespoons of softened butter, one crushed clove of garlic, salt, black and red pepper to taste. Rub the resulting sauce over the chicken. Fill a liter glass jar three-quarters full with warm water or broth. Carefully place the chicken on top of the neck of the jar, like a glove, tail down. Place the jar of chicken on a baking sheet and place in an oven preheated to 180°. Bake for one and a half hours. If the chicken begins to brown too quickly on the top or wings, cover it with foil.

9. Roasted homemade chicken in pots turns out very tasty. Wash and chop one chicken weighing up to one and a half kilograms into small pieces. Cut two large carrots into cubes. Chop one large onion and two cloves of garlic. Cut 600 g into large pieces. potatoes. Cut two sweet peppers into small pieces. Heat a large cast iron skillet or heavy bottomed skillet over high heat. Place chicken pieces in small portions in a dry frying pan and fry until golden brown on both sides. Transfer the finished chicken to a separate dish. When all the chicken is fried, add the garlic and onion to the remaining fat in the pan and fry until translucent, then add the carrots and fry over medium heat until golden brown. Transfer vegetables to a separate plate. Add a couple of tablespoons of vegetable oil to the frying pan, heat it up and add the potatoes. Fry over high heat, stirring frequently, until golden brown. When the potatoes are fried, add the fried vegetables, chicken, bell peppers, ¼ teaspoon red pepper flakes, a pinch of ground black pepper, and salt to taste. Stir and simmer everything together for 10 minutes. Then add 1 tbsp. spoon of tomato paste and simmer, stirring, for a couple more minutes. Remove from heat. Place one bay leaf in portioned ceramic pots, arrange the chicken with vegetables and add chicken broth to three-quarters of the volume. Place the pots on a baking sheet, cover with lids and place in an oven preheated to 180° for one hour. Once the time is up, remove the pots from the oven, remove the lids, sprinkle the roast with your favorite grated cheese and return to the oven for another 20 minutes.

10. It’s very easy to prepare delicious homemade chicken in a jar. Chop the chicken into small pieces, cut a couple of cloves of garlic into petals, chop one small onion. Mix everything, add a couple of bay leaves, salt and black pepper to taste. Mix again and fill a liter jar with the resulting mixture. Cover the jar tightly with a sheet of foil, place on a baking sheet and place in a cold oven. Do not add any water or broth to the chicken - it will stew in its own juices! Turn on the oven and bring the temperature to 160°. Simmer the chicken in a jar in its own juices for two hours, turn off the oven and leave the chicken in the cooling oven for another 30 minutes. Serve with boiled potatoes or rice.

And on the pages of Culinary Eden you can always find even more interesting ideas and proven recipes that will tell you how to cook homemade chicken.

New Year's Eve died down and the week began when relatives and friends began their visits to 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 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. They are preparing. Well, one of the most common. I can’t forget one of my favorite dishes, this.

Chicken meat contains a high content of animal proteins necessary for the body and easily digestible.

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

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

There are a lot of different options for baking, giving your own unique taste - from various 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 dried blood and any remaining entrails and feathers, dry it with paper towels, and only then start cooking.

The easiest way is to grate with salt and pepper and place on a baking sheet.

But we want to get aromatic, tender meat with a crispy crust, don’t we? Then marinating will come to the rescue.

1. Marinade for chicken

There are quite a large number of ready-made store-bought marinades, but it turns out much tastier with with his own hand cooked
All marinades are quite simple and their preparation basically boils down to the fact that you need to mix all the ingredients well and then coat the bird.


To meat marinated, you need to leave the carcass to soak in the mixed ingredients for 3-12 hours.
Here are a few recipes that will suit your taste preferences.

Mustard-honey marinade

The unique combination of sweetness and spice gives the meat a piquant taste. But not only that, the crust is baked until crispy and looks like it’s glazed!

Ingredients:

  • Liquid honey – 150 gr.
  • French mustard – 100 gr.
  • Lemon juice – 3 tbsp. l.
  • Sunflower or olive oil – 2 tbsp. l.
  • Garlic clove – 5 pcs.
  • Greens – 1 bunch.
  • Salt, pepper - to taste.

Preparation:

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

Hot marinade

Spicy eaters will love this scorching taste.

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. Grind the onion feathers.

2. Rub ginger root and garlic with a grater

3. Mix everything in a marinade cup.

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 mustard – 1 tbsp. l.
  • Provençal herbs - 1 tbsp. l.
  • Ground ginger - 2 tsp.
  • Salt, pepper - to taste

Preparation:

Combine all ingredients and beat until smooth and creamy.

Lemon marinade

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

Ingredients:

  • Lemon – 2 pcs.
  • Sunflower oil – 3 tbsp. l.
  • Garlic clove – 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 the lemons into small pieces in a way convenient for you. You can grate it.

3. Mix all ingredients and mix well.

And a few more secrets of marinating:

1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.

2. It is not advisable to use plastic and aluminum utensils for pickling - firstly, it is harmful to the body, and secondly, the product may develop an off-flavor. The ideal solution is glass and enamel dishes.

3. The degree of tenderness of the meat depends on the duration of marinating. The smaller, the tougher.

4. If soy sauces are used in marinating, then you must remember that they are already quite salty and there is a possibility of over-salting the meat if you add salt thoughtlessly.

2. Chicken in the oven with potatoes

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

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

Ingredients:

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

Preparation:

1. Rub the prepared carcass with salt and pepper.

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

3. Rub the bird with the mayonnaise-garlic mixture.

4. Place the chicken in the refrigerator to soak in the marinade for 3 hours.

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

6. Grease a baking sheet with sunflower oil.

7. Spread the potatoes in an even layer.

8. Place marinated chicken on top of the potatoes.

9. Send it to bake in an oven preheated to 180 degrees for an hour and a half.

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

Bon appetit!

3. Chicken in the oven in foil

The peculiarity of foil is that it prevents food from burning in the oven. And if you cover a baked dish with it on top, it will simmer as if under a lid.

Ingredients:

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

Preparation:

1. Rub the pre-prepared chicken carcass with your favorite spices and salt. To make them easier to apply, it is better to mix them immediately in a cup.

2. Leave the bird alone for 25 minutes so that it has time to absorb the spices and become salted.

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

4. Open the foil and continue baking 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 crispy.

6. As a side dish, add boiled vegetables and potatoes.

Bon appetit!

4. Chicken in the oven in the sleeve

The benefit 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 saturated with each other’s juices and odors.

Ingredients:

  • Chicken carcass – up to 1.7 kg.
  • Paprika, soy sauce - 2 tbsp. l.
  • Chili pepper – 0.5 tsp. no slide
  • Salt, spices - to taste

Preparation:

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

2. Coat the entire carcass with the resulting emulsion and let it soak in the spices for at least half an hour.

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

4. Place in an 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 get burned by the juice.

6. Decorate with herbs or vegetables and can be served. The side dish can either be placed on the same dish as the meat, or in 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 lubricate the meat with lemon juice. You can stuff 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 rings half a centimeter thick.

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

3. Coat the bird with salt and pepper. You can add your favorite spices. We push a rosemary sprig and the remaining lemon inside the carcass.

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

5. Place in 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 with salt

Although it is believed that you can easily over-salt any meat with salt, there is still an interesting and fairly simple recipe for roasting poultry on a bed of salt.

Ingredients:

  • Chicken carcass – up to 1.8 kg.
  • Salt – 1 kg.

Preparation:

1. Using culinary scissors, cut the brisket down the middle.

2. We straighten the carcass into a flatter position and blot it thoroughly with paper towels to dry it and prevent the salt from sticking and ruining the taste of the dish.

3. Cover a baking sheet with parchment. Pour salt onto it and spread it in an even one and a half centimeter layer.

It is not advisable to use iodized salt to avoid bitterness due to iodine.

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

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

6. Let it cool a little and carefully transfer it to a dish, trying not to pierce the skin so as not to get burned by the hot juice.

7. The plate can be decorated with slices of fresh tomatoes and lettuce or parsley leaves.

Bon appetit!

7. Chicken in the oven with vegetables

If you put assorted vegetables into the carcass, then after baking it will acquire the taste of 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.
  • Onion – 1 pc.
  • Garlic – 5 cloves.
  • Sunflower oil – 3 tbsp. l.+2. Art. l.
  • Lemon – 0.5 pcs.
  • Rosemary - 3 tsp.
  • Bay leaf – 5 pcs.
  • Spices, salt, pepper - to taste.

Preparation:

1. Cut the onion into quarters. Chop the rosemary (if fresh). Combine all the spices and lemon.

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

3. Stuff the carcass with spices (0.5 onions, 2 bay leaves, 0.5 lemons), and rub the top with oil emulsion.

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

5. Place in an oven preheated to 200 degrees for half an hour.

6. Grind the other 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. Place on a baking sheet with the carcass and bake everything together for about 60 minutes.

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

Bon appetit!

8. Chicken in the oven on a can

Quite an interesting way to prepare homemade grilled chicken in an ordinary glass jar. But it’s better to make the marinade yourself 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 finely 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 or drips.

A seven hundred gram container is best.

5. Fill the jar a third with water, throw bay leaves and a few peppercorns into it.

6. Place 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. Place the jar-meat structure on a tray, into which you need to pour a little water so that the dripping fats do not burn.

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

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

Bon appetit!

9. Chicken in the oven in a bag

You don’t have to bake the chicken with potatoes; you can just bake one chicken in a cooking bag. The meat is first steamed and then baked. This option is very good for people who cannot break their diet.

Ingredients:

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

Preparation:

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

2. Rub the pre-prepared chicken with oil marinade and put it in a cool place to cool 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 marinated bird in it.

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

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

Bon appetit!

10. Chicken in the oven with rice

In addition to potatoes, rice is a very popular side dish. But why cook it separately, when you can use it as a filling, of which there will be much more if you don’t stuff the carcass, but simply place it on top of a mound of rice? 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 will be soaked in chicken juice during baking.

Ingredients:

  • Chicken carcass – up to 1.6 kg.
  • Rice – 1 glass.
  • Onion – 1 pc.
  • Celery – 1 stalk.
  • Butter and sunflower oil - 1 tbsp. l.
  • Carrots - 1 pc.
  • Garlic clove – 2 pcs.
  • Spices, salt - to taste.

Preparation:

1. Using culinary scissors, cut out the spine from the carcass. Rub the bird with salt and your favorite spices.

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

3. Chop the vegetables in any way convenient for you and send them to simmer in a frying pan with sunflower oil for 5 minutes. Halfway through frying, add salt and pepper.

4. Add rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up the vegetable juice.

5. Cover a baking sheet with foil. Spread the rice-vegetable mixture onto it in a heap.

6. Cover the mound of stuffing with the spread chicken and grease the carcass with sunflower oil.

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

8. Place the filling with chicken beautifully on a dish and decorate with herbs and fresh vegetable slices.

Bon appetit!

11. Video - Chicken in the oven

There are many ways to cook a whole chicken in the oven. Everyone cooks according to their imagination and taste preference.

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

To eat delicious poultry, you don’t have to stand at the stove for hours. Baking a whole chicken not only saves housewives time, but also delights every time with its variety of flavors, which appear depending on the marinade ingredients.

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

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