Carcass preparation
Before you start cooking according to the recipe that you like best, you need to choose and prepare the carcass correctly:
- First, the broiler must be fresh. It is very advisable to buy a chilled carcass, since frozen chickens contain a lot of water, which interferes with normal baking. The optimal weight of chicken is around 2 kg, then it will be quite juicy and meaty.
- Secondly, if there are small feathers left, they need to be plucked out. Check the inside of the chicken: often there are small pieces of giblets left behind, giving off an unpleasant odor.
- Look carefully (especially in the area of the wings) to see if there are any remaining fluffs. If found, be sure to scorch them over the fire. Wash the carcass under running water and wipe dry.
- To improve the appearance of the future dish, cut off excess skin on the neck and belly. Also trim off excess fat; it is completely unnecessary, since the chicken will produce a lot of it during cooking.
- Rub the prepared carcass well with salt both outside and inside, after which it should lie for at least half an hour. The salt should be finely ground; it is better absorbed and does not form a crust on the meat when baking.
Chicken in cheese crust
The time has come for cheese lovers.
To get a great dish, purchase the following products:
- chicken fillet - 1 kg;
- mayonnaise - 1 package per 200 ml;
- hard cheese - 200 g;
- salt - 0.5 teaspoons;
- ground black pepper one pinch;
- sweet pepper - 2 pieces;
- onion - 1 piece;
- tomato - 2 pieces;
- olives - half a jar;
- butter - 1 tablespoon.
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Cooking time – 1 hour.
Calorie content – 270 kcal per 100 g.
Cut the fillet into chops, pound lightly, add salt and pepper. Grease a baking sheet with oil. Chicken breast itself is not very fatty, so it can burn when cooked. Top the chops with sauce. Peel the vegetables and cut into thin rings. Place them in layers in a derivative order on top of the fillet, and also grease the top with mayonnaise.
Place the baking sheet in the oven for half an hour, preheated to 200 degrees. While the chicken is baking, grate the cheese onto a coarse grater and sprinkle it on the dish five minutes before it's ready. Serve chops garnished with olives.
This is such a spring and satisfying dish.
Chicken recipe with garlic in the oven
The simplest and, perhaps, the most delicious recipe for baked chicken with garlic, which always turns out just perfect! The meat will be tender and very juicy, and the smell is simply enchanting, it is very difficult to resist.
To prepare, take:
- chicken;
- salt with garlic.
The prepared baking sheet or baking tray must be greased or lined with special parchment paper for baking. Place the carcass breast down; it is in this position that it will best be soaked in the juices that accumulate at the bottom of the dish.
Preheat the stove to 180°C and place the baking sheet with the carcass in the oven. She should stay there for at least an hour and a half. During the baking process, it is advisable to pour the juices released during frying on top from time to time; the meat will thus be juicier and softer.
To make sure the chicken is done, check the meat for doneness. Pierce it with something sharp (knife or fork) and see what color juice comes out of the “wound”. If it’s pink, it’s too early to take it out, if it’s light and transparent, you can take it out!
Remove the baked chicken from the oven and prepare the garlic for grating by finely chopping it with a knife. The more garlic, the more aromatic and piquant it will be. Transfer the chicken to a large platter or plate and rub it all over with garlic, making sure to rub the inside.
Decorate the edges of the dish with any citrus fruits, slices or circles to give the chicken an even more appetizing and attractive look. It is better to serve this delicious dish hot, when it gives off an incredibly appetizing garlic aroma.
We also recommend cooking the chicken in the dough.
Recipe No. 2. Chicken in a sleeve in a juicy marinade
You can also cook a whole carcass in a sleeve in the oven. For the dish you will need:
- chicken carcass – 1 pc.;
- salt and pepper - to taste;
- garlic – 5–6 cloves;
- mayonnaise sauce - a few tbsp. l.;
- lemon - half;
- sleeve for baking.
The meat is washed, rubbed with salt and pepper on all sides, and sprinkled with lemon juice. The garlic is finely chopped, mixed with mayonnaise and the carcass is treated with the resulting sauce. Place the bird in a baking sleeve, make several holes in it, and place it on a pre-greased baking sheet.
The chicken in the sleeve will simmer for 1.5 hours at a temperature of 200 degrees. The treat is ready!
Cooking in the oven
The meal includes:
- About 150 grams of mayonnaise.
- A little salt.
- Chicken carcass.
- Six cloves of garlic.
- Spices.
The carcass should be washed and excess fat removed. Cover the meat with salt and spices. Mayonnaise is combined with chopped garlic cloves. Lubricate the bird with the resulting sauce and leave it for a while. A deep vessel should be covered with a layer of sunflower oil. Place the carcass in it. Chicken in mayonnaise with garlic is cooked in the oven for about an hour and a half. This dish is perfect for a festive event.
Forty cloves of garlic and one chicken
You can't steal your health. But you will remain safe if you master the secret recipe.
Helia Delerins
In the story of Ali Baba, as you know, there were 40 robbers. In my fairy tale there are only four of them, but the number 40 will also be magical, you’ll see. Once upon a time, there lived four not very honest young men. Let's face it - thieves. And the times were dark, couldn’t be darker, because the black plague reigned over the whole world, and there was almost no salvation from it. A fairy tale, but it seems to have happened in reality. They even name the approximate date when our thieves attracted attention with their strange ability to resist the disease - after all, they stole from houses where the sick were lying, but they themselves never became infected. They say that the story took place in the 15th century, when another wave of the “black pestilence”, brought either from China or from the shores of the Caspian or Black Seas, spread across Europe. And although no one has accurately calculated the population size and the number of victims, based on indirect evidence, scientists conclude that the plague claimed a quarter of the entire population of the Earth over several centuries.
The Cambridge Encyclopedia of Paleopathology estimates that this amounted to more than 60 million people. In medieval England, inability to cope with the disease and appalling living conditions wiped out half of the inhabitants, in Paris, Venice and Florence - up to three quarters.
But the thieves remained alive. True, at some point between the two waves of the plague it still came to the gallows. And the fellows were about to be hanged, but they became interested in how they managed not to catch the disease. In exchange for their lives, the thieves told. They infused wine vinegar with garlic and a collection of herbs and spices. There were rosemary and sage, mint and lavender, rosemary and sweet rue, cinnamon and cloves, camphor and absinthe. But they named garlic as the main ingredient - as many as 40 cloves.
Later, when they finally learned to treat the plague, the “vinegar of four thieves” continued to be considered a remedy that helped against infection and many other ailments.
In France, it was included in the pharmaceutical code; a medicine with this name can still be found on sale today, and it is still the “vinegar of four thieves.” And the legend from the medical register spread to the culinary register. Thanks to the garlic, of course. Forty cloves began to be mentioned in various recipes, with meat and poultry. In no case less than 40 - no one knew exactly why, but the chefs claim that it was with this amount that the dish suddenly became surprisingly tasty. Like magic.
The antiseptic properties of garlic are well known. It was used as a medicine even under Tutankhamun, and Louis Pasteur proved its antibacterial properties. It is known for other beneficial effects, but they love garlic, of course, primarily for its taste and aroma. Garlic goes along with other ingredients as a seasoning, but in many cases it acts as the main ingredient. Its most important role, of course, was in Mediterranean garlic soups. No wonder four thieves operated between Marseille and Toulon. But forty-clove chicken also gives garlic room to express itself. This is a popular recipe that has many varieties and variations.
Chicken “Forty cloves of garlic”
Garlic 40 cloves
Chicken 1.5 kg.
Sherry or vermouth 100 g.
Chicken broth 200 g.
Dry oregano 2 tsp.
Olive oil, salt, pepper
While the oven is heating to 180 degrees, cut the chicken into the usual eight pieces - legs and separately thighs, breasts and wings with white meat. Rub them with a mixture of freshly ground black pepper and salt. Heat vegetable oil in a large frying pan and fry the chicken on both sides until a nice crust appears. This will take about ten minutes. Then transfer the bird into a glass or ceramic form, which will go into the oven, and do the main thing yourself - put garlic in the frying pan instead of chicken.
There are two schools here - some add slices directly “in the shirts,” that is, unpeeled. Inside the thin but durable shell, the garlic turns into a beige sweet fudge, which can then be spread on bread or potatoes. There are few things that taste better. Some even go to the extreme of adding whole garlic heads. The supporters of peeled garlic are inferior only in the fact that they cut off a kind of lid from the head, exposing the cut cloves. We must give the supporters of this school their due: the aroma of garlic is more delicate, it is diffused in the air in the form of a beautiful cloud. It’s not even clear whether it’s garlic, and there’s no time to think about it, but you need to get to the chicken right away, otherwise you might go crazy from waiting.
The second school is more brutal. According to her, garlic needs to be peeled. All 40 cloves. And it can be more, 40 is the minimum, some reach up to a hundred. The brutality is expressed in the aroma, here no one can help but recognize garlic, it declares itself loudly. Peeling so much garlic is not very easy; along with the husk, it tends to stick to your hands. The best way to deal with garlic is to place a bowl of cold water in front of you and peel the cloves directly in it. The husk will float up on its own, and the cloves will sink.
Simmer the garlic over low heat for about five minutes, then add vermouth, bring to a boil and simmer for another couple of minutes. Finally, add the chicken broth, boil it again and turn it off.
Add a dozen cloves of garlic to the chicken, and stir the rest in a blender with the liquid obtained from vermouth, broth and juices collected in the frying pan. Pour this sauce over the chicken, add oregano or other fragrant herb to your taste and cook it in the oven for another 15-20 minutes. Before serving, assemble the sauce, crush the remaining ten cloves of garlic in it and serve in a gravy boat. You can serve this with fried potatoes. Or you can just have a green salad and a lot of delicious bread so that you can pick up the thief’s recipe sauce from the plate with a clear conscience and obvious pleasure.
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Cooking chicken
Now cook the chicken. Any part of the carcass is suitable for panini. Boil them with spices in salted water or cook them in a slow cooker. The main thing is that the meat is free of blood and easily separated from the bone.
This is exactly what we need to do now and get a sufficient portion of chicken fillet.
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Food in honey and lemon sauce
To prepare it you use:
- Four chicken thighs.
- Garlic – 1 head.
- A large spoonful of liquid honey.
- The same amount of sunflower oil.
- Half a lemon.
- Seasonings.
To prepare chicken with garlic according to this recipe, you need to rinse the thighs, cover them with salt and spices. Fry in a frying pan with the addition of sunflower oil. A golden crust should appear on the surface of the meat. Garlic should be peeled and cut into small circles. Place in a frying pan along with the thighs. Honey is spread over the surface of the meat. Add a little water to the dish. According to this recipe, chicken with garlic is cooked in a frying pan for forty minutes.
The meat should be turned over from time to time. Before removing the food from the stove, you need to add a little lemon juice to it.
