Chicken up your sleeve - the best recipes. How to properly and tasty cook chicken sleeve for baking.

Chicken up your sleeve - the best recipes. How to properly and tasty cook chicken sleeve for baking.

Chicken in the sleeve - general principles and methods of cooking

Each caring hostess wants her chicken dishes, baked in the oven, to be not only tasty, but also to keep the maximum amount of nutrients, as well as remain juicy after the heat treatment. Fortunately, there are many ways to achieve the desired result.

A couple of decades ago, chefs used foil to make the dishes baked. Over time, it was replaced by a more reliable device - the so-called baking sleeves, which are dense heat-resistant plastic bags. The chicken baked in the sleeve turns out to be more juicy, flavorful and, most importantly, wholesome and light (after all, it is not necessary to add fat during the cooking process, since the dishes are cooked in its own juice, which is held in a sealed bag).

A chicken in the sleeve is a great addition to the family and holiday table. It can be safely served with any side dish, and also to eat as an independent dish. Cooking such a chicken is a pleasure. The process does not take much time and effort: it is enough to lubricate the carcass with spices, put it in a sleeve, tie the edges of the bag or clamp them with special clips included in the kit, and send it to the oven for further baking.

Cooking time will depend on the size of the baked pieces. If you decide to cook the whole chicken (about 1.5 kg), then you need to keep it for about an hour and a half, and the chicken will be cooked into small pieces for no more than 45 minutes.

Preparing Products

Preparation of products and equipment for chicken in the sleeve also does not take much of your time. So, what ingredients do we need? First of all, it is a chicken (or its parts) and a sleeve for baking. It is better for Kur to get cooled (not frozen) and cleared of interiors. As for the sleeves, they can be bought in the same place as the foil, food wrap and parchment paper.

The sleeve has a rather impressive length, so it will have to be cut off so that it includes the entire list of ingredients. In addition, do not forget to leave 10-15 centimeters on each side for tying the packaging. The edges of the sleeves can also be fixed with clips or tied with wire. After you have washed the chicken, dried it and processed it with spices, carefully place the carcass in the sleeve, trying not to damage its walls, put it on a flat baking tray and send it to the preheated oven, piercing the bag from above in several places can not pierce!) until ready.

Chicken up your sleeve - best recipes

Recipe 1: Juicy tobacco chicken in the sleeve

In order to prepare this dish, we need a gutted whole chicken and special seasoning for chicken “Maggi”, which is sold in many grocery stores. It is not necessary to buy a roasting sleeve, since it (along with the clamp) must be attached to the seasoning. A simple, but incredibly tasty dish can be served both as a standalone dish and with any side dish, but it is especially tasty in combination with hot, freshly prepared mashed potatoes!

Ingredients Required:

- chicken 1.2-1.5 kg

- 1 pack of “Maggi” for chicken tobacco

- optional 5-6 cloves of garlic

- 2-3 table. spoons of vegetable oil

Cooking Method:

1. Rinse the cooled chicken, cut it with a knife along the breast and thoroughly pierce it in several places. Grate the carcass with seasoning (optional garlic) in a large bowl, brush with oil.

2. Carefully fold the chicken into the sleeve, close the edge with a special clip and, in 2-3 places, pierce the sleeve from above with a toothpick (do not pierce it from the bottom so as not to lose the juice in the process of cooking).

3. Lay the chicken on a baking sheet and bake it at a temperature of 180 ° C for 80-90 minutes. That's the whole secret!

Recipe 2: Chicken Sleeve with Vegetables

For cooking chicken in a sleeve with vegetables, feel free to experiment with any ingredients. Vegetables will give the chicken savory shades, and, most importantly, will help the meat dish easier to digest by the body. As a result, you get a light, tasty, low-calorie, but very nutritious lunch.

Ingredients Required:

- chicken 1.3-1.6 kg

- 800-900 gr. potato

- 300 gr. carrots

- 1-2 pcs. Bulgarian pepper

- 0.4 kg sour cream cf. fat content

- small zucchini

- to taste salt, garlic (can be replaced with spices and seasonings for chicken)

Cooking Method:

1. Mix sour cream with spices (salt, garlic, pepper, etc.). Peel and slice all the vegetables. Two thirds of the resulting sauce mixed with chopped vegetables, the remaining sauce to grease the chicken, pre-cleaned, washed and notched in several places. 2. Pack the carcass in a sleeve, lay it on all sides with vegetables and carefully tie the edges of the sleeve (or cork it with special clips), pierce the bag with a toothpick on top.

3. Send the chicken to the oven and bake at 200 ° C until cooked (about one hour). Sprinkle with fresh herbs before serving.

Recipe 3: Chicken Sleeve with Apples

Do you want to please the family with something extraordinary? Try to cook a chicken in a sleeve with apples. The dish turns out to be very tender and tasty, and due to its bright taste qualities it is able to decorate any holiday table. And the chicken, which was cooked in such a way, looks simply amazing - and it asks for a plate!

Ingredients Required:

- chicken weighing 1.5-1.8 kg

- medium onion

- 3-4 cloves of garlic

- half a banana (ripe)

- 4-5 pcs. apples (large)

- 3 tbsp. spoons of red wine

- Half Chin. spoons of salt

- soy sauce 1 table. spoon

- Lemon juice 2 table. l

- 2 table. l not too thick honey

- greens and any spices as desired

Cooking Method:

1. Chicken the carcass clean, rinse and dry a little, be sure to notch in several places. Next, rub it with spices and salt inside and out.

2. Prepare the filling: peel the apples, cut them into large slices. Banana cut into circles, and peeled onion - half rings (possible rings). Mix the ingredients for the filling, season with garlic passed through the press. Stir the filling, add salt, soy sauce and wine.

3. Fill the chicken with the mixture, and fix all the holes with toothpicks. Top kuru coat with honey and put it in the sleeve. Pierce the bag with a toothpick, carefully seal the edges of the device.

4. Send the chicken to the oven, preheated to 180C, for 90 minutes. Remove the finished chicken, let it cool slightly and, carefully cutting the sleeve, sprinkle with lemon juice, sprinkle with greens and, laying it on a plate, serve it to the table.

Recipe 4: Chicken thighs up in a sleeve with cheese

Chicken thighs (legs) can be cooked in different ways, give only the will of imagination. And in order to make them more juicy, useful and appetizing, it is best to bake them in the sleeve, seasoning with all sorts of ingredients and spices - onions, herbs, garlic and, of course, favorite cheese! Ingredients Required (for 6 servings):

- chicken thighs 1 kg

- 170 gr. mayonnaise 67% fat

- 200 gr. hard cheese (any)

- 5-6 cloves of garlic

- seasoning universal with salt

- greens, ground pepper

Cooking Method:

1. Rinse cooled thighs, dry a little, put them in a deep bowl or basin.

2. Grate the cheese on a fine grater, skip the peeled garlic through the garlic press, add mayonnaise to the ingredients (by the way, you can mix it with sour cream in a 1: 1 ratio), pepper and salt seasoning. To mix everything.

3. Rub the hips with the mixture and leave them in a cool place for 20-40 minutes, then pack into the sleeve. Tie or clip the edges of the sleeves, pierce it from above with a toothpick.

4. Place the hips on a baking sheet and send them to the oven, bake at 200C for 40-45 minutes. Ten minutes before the readiness is ready, tear the sleeve so that the dish is covered with a ruddy crust. Sprinkle with spicy greens before serving. Enjoy your meal!

Chicken up your sleeve - secrets and useful tips from the best chefs

1. Before baking the chicken in the sleeve, leave it in the marinade for 30-60 minutes so that it is thoroughly soaked. It is allowed to pickle the carcass right in the sleeve if the marinade is not too liquid;

2. When cooking chicken in the sleeve, it should be noted that the finished dish will be devoid of golden brown. In order for the crust to appear, ten to fifteen minutes before the readiness of the dish, open the sleeve from the top - the chicken will have time to brown, without losing the valuable juice. The food will turn out both crisp and juicy at the same time.

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