Fried crisp, rosy and shiny surrounded by fruits or potatoes - a beautiful culinary still life on the festive table. It is doubly nice that cooking baked chicken in foil in the oven does not require special culinary skills.
Every housewife has similar recipes, but sometimes I want to add variety to the festive family menu. So let's see what secrets of cooking chicken in foil in the oven, in step-by-step recipes, are stored in culinary notebooks of experienced housewives and professional chefs.
Step-by-step chicken recipes in foil in the oven - basic technological principles
Chicken is one of the most common meat dishes, and there are a lot of options for its preparation, and each of them is special. Dietary meat contains many useful substances necessary for the human body. The meat of this bird is combined with almost all vegetables, fruits, cereals: it can be cooked separately and served with any side dish, or you can stuff it. You can bake chicken or its individual parts in a sleeve, foil or just in shape. Each of these methods gives meat a new, peculiar taste.
If you bake chicken without the use of fats, in your own juice, then the calorie content of the dish is significantly reduced. The most useful is chicken breast, peeled from the skin - it contains a lot of proteins and practically does not have fat, but for its preparation in the oven you need to add more vegetables to give juiciness.
The choice of chicken should be approached very carefully, since the taste of the dish will depend on it. The most useful and delicious - poultry meat grown on a paddock. Do not buy frozen birds. Firstly, it loses its taste after defrosting, and secondly, a lot of unscrupulous manufacturers inject up to 40% of water into it, thereby earning on its weight.
How to determine the freshness of meat?
Fresh chicken meat has a light pink color, slightly moist and yellowish skin with a pink tint. If the chicken is young, its fat has a lighter shade.
The chicken carcass should be elastic, dense, not to slip and not stick. The age of the carcass can also be determined by the tip of the breast: the young bird has an easily bent, cartilaginous tip.
Fresh meat first smells of damp, and then has a sour or putrid odor.
For chicken, you can pick up a lot of spicy bouquets of herbs and spices.
Step-by-step recipe for chicken baked in foil in the oven
This is the simplest step-by-step recipe for chicken in foil in the oven, does not require special skills, and the result is a fragrant, tasty dish that will decorate any table.
Ingredients:
Chilled 1 pc. (2-2,2kg)
Mayonnaise 67% 3 tbsp. l
Salt 16 g / 1 kg of meat
Mixture of peppers
Garlic 6-7 cloves
Cooking:
1. Prepare the chicken for baking. Grind the carcass, wash it thoroughly, and dry it with a napkin. Rub with salt and let lie down for 30 minutes. In order for the chicken to be juicier, you should take a chilled carcass, not frozen.
2. While the chicken absorbs salt, do the marinade. Take a convenient container and put mayonnaise in it, add pepper. Peel the garlic, chop into gruel, and add it to the mixture of mayonnaise and pepper, mix thoroughly. If desired, mayonnaise can be replaced with sour cream and add other seasonings for chicken.
3. Marinate the chicken. Cover it with marinade, and do not forget to grease inside. Put in the refrigerator for several hours. Remember: the longer it stays in the marinade, the better, so if possible it should be kept in the refrigerator overnight.
4. When the chicken is ready to bake, wrap it in foil, warm the oven to 200 degrees and set to bake for 1 hour. Baking time may vary depending on the features of the oven and the size of the chicken. Expand the foil 15 minutes before cooked so that the chicken acquires a rosy color. You can check readiness by piercing the carcass: if light juice stands out, then you can already get it out of the oven.
5. Serve fresh vegetables, boiled or french fries to the baked chicken. Place the chicken on a dish covered with lettuce, garnish with leaves or sprigs of spicy greens. Separately serve tomato or mustard sauce. You can cook several sauces to choose from.
Oven, chicken, potato and cheese in foil in the oven: a step by step recipe
Despite the huge number of recipes in which chicken remains the main ingredient, the taste of the dish is always different, as it is supplemented with products that give chicken meat a new taste and aroma. The presented step-by-step recipe describes a method of cooking chicken in foil in the oven with the addition of potatoes, oranges and cheese.
Ingredients:
Chicken carcass 1 pc.
Potato 500 g
Hard cheese 300 g
Orange 3 Pcs.
Salt 3 tbsp. l
Turmeric 0.5 tsp
Ground black pepper 1 tsp
Provencal herbs 1.5 tsp
Ground paprika 1 tsp.
Cooking:
1. Process the chicken: wash, remove the extreme phalanges, cut the gland on the tailbone. To remove excess water, pat dry with a cloth. Rub it with a mixture of their dry, ground spices.
2. Squeeze out the juice of oranges, pour the chicken on them and put it in the refrigerator for several hours.
3. Cut the peeled potatoes into small sticks of 2-3 cm, then salt and pepper.
4. Grate the cheese on a coarse grater.
5. Preheat the oven to 200 degrees. Cover the bottom of the pan with foil. Put the chicken in the center and the pieces of potato around. Sprinkle potatoes with grated cheese. Cover the chicken with foil, seal it tightly, tucking the edges of the top sheet. If it is poorly sealed, the juice will flow out onto a baking sheet and burn, and the meat will turn out to be dry.
6. Bake the chicken for 1 hour, then remove the top layer of foil and let it brown.
7. Proceed to cooking the sauce. Put cream on the fire. Melt the butter in a pan and add flour. Pass until golden. Stir continuously so that the flour does not burn. Pour in boiling cream and salt. Remove the sauce from the heat and beat well until smooth. If desired, chopped greens can be added to it.
Step-by-step recipe for chicken with quince and rice in the oven foil
Chicken with quince and rice is a very original dish that does not require effort. You can also cook such a dish with any other cereal, since any side dish goes well with baked chicken.
Ingredients:
Chilled chicken 1 pc.
Large quince 3 pcs.
Sour cream 20% 200 g
Long-grain rice, steamed 200 g
White onion 2 pcs.
Spinach 400 g
Apple juice 50 ml
Apples 400 g
Liquid honey 2 tbsp. l
Tarragon 200 g
Garlic 3 tooth.
Salt
Ground black pepper
Chilli
Clove
Coriander
Ginger
Cinnamon
Turmeric
Oregano
Kari
Cooking:
1. Rinse and fill with rice. Leave it to get wet for 30-40 minutes.
2. Pinch the chicken, cut off excess fat, rinse under running water. Blot the water with a napkin. You can take any chicken: homemade or "store", but it is worth remembering that broiler carcasses are much juicier than homemade meat, although less useful. The domestic chicken has more feathers, so it will need to be additionally ground. Rub it thoroughly with spices on all sides. Do not forget about the inside of the chicken.
3. Peel the garlic, chop, and put it in honey. Stir the mixture thoroughly and grease the chicken. Leave it to marinate for 3-4 hours.
4. Pour some vegetable oil into a hot skillet. Wash the quince, cut into small slices and put in a pan. Fry for 3-4 minutes.
5. Peeled onions, cut into half rings and add to quince. Pass for another 5 minutes. Pour in apple juice, move and leave it under the lid for a few more minutes, then remove from heat.
6. While the chicken is pickling, put the rice cooked in salted water. It should be boiled until half cooked, as it will reach the oven. Drain, rinse with cold water, let it drain.
7. Fill the chicken with rice and lay it on a baking sheet lined with foil. Arrange the quince slices with onion around the carcass, cover with a second sheet, tightly fastening the edges of the foil.
8. Bake chicken for an hour at a temperature of 180-200 ° C. Expand it 15 minutes before being ready to brown.
9. Proceed to cooking the sauce. Wash the spinach, cut it into small pieces and boil it. Wipe it through a sieve, along with a decoction.
10. Wash, peel and boil apples, and then grind.
11. Grind tarragon greens, add to sour cream and salt. Mix spinach with apples and sour cream. Beat the resulting mixture with a blender until smooth.
12. Serve the chicken separately.
Useful tips and tricks for a step-by-step recipe for cooking chicken in foil in the oven
- It is better to bake chicken in a cast-iron or ceramic form, and not in a baking sheet. High sides of these tanks do not heat up immediately and give heat to the meat evenly from all sides.
- There are two types of foil: for baking and for storing food, so when choosing a foil, you need to pay attention to its purpose.
- When baking chicken in foil, it should be remembered that the glossy side of the foil reflects the heat better than the matte, so you need to wrap the meat with the shiny side inward.
- The edges of the foil should face up so that the dripping juice does not leak into the mold. It is also necessary to completely cover the meat with foil and make sure that there are no open corners.
- It is better to take chilled rather than frozen chicken, because after thawing, baked chicken loses its juiciness and becomes drier.
- The carcass should drain well after washing. It would be better if you wipe it with a paper towel. If it is wet, then a crisp will not work.
- In order for the chicken to brown, it is necessary 20 minutes before being ready to open it on top and pour the leaked juice.
- To find out if the meat is ready, just look at the edges of the foil: if they are blackened, it is ready. You can also slightly open the foil and pierce it in the thickest place - light juice indicates readiness.
