Chicken breast cooked with liquid smoke in the oven turns out very tasty, smells like fire and smoked meats. Liquid smoke is produced from the products of decay of hardwood - aspen, apple, alder. The smoke is condensed, then divided into fractions. One of the fractions is cleaned, distilled, infused in barrels, and the result is a fragrant liquid, which in the conditions of a city apartment allows you to cook meat with the aroma of a fire.
This fragrant liquid should be added with care - if you overdo it, chicken skin can taste bitter. I advise you to taste the liquid before cooking brine. The golden tinge of chicken breast gives not so much smoke as ground turmeric. Turmeric is plentiful in Oriental spices in every market. Be sure to wear medical gloves when rubbing meat with turmeric, it will save a manicure!
- Preparation time: 24 hours
- Cooking time: 35 minutes
- Servings: 6
Ingredients for making chicken breast with liquid smoke:
- 1 chicken breast weighing 700-800 g;
- 25 g of coarse sea salt;
- 50 ml of liquid smoke;
- 5 g ground turmeric;
- 3 g of smoked paprika and ground red pepper;
- 20 ml of olive oil;
- 1 onion;
- baking sleeve;
Method of cooking chicken breast with liquid smoke in the oven
Chilled chicken breast thoroughly washed with cold water under the tap. I ignore the recent recommendations that washing the chicken is harmful, they say, pathogenic bacteria spread throughout the kitchen. I am more worried about any household chemicals, in which, you see, they often soak a bird to give it a presentation.
So my verdict is to wash the bird!
Next, we make a pickle in which the chicken breast should spend about a day. For brine it is best to take large sea salt, with it it turns out tastier. So, measure the salt, pour in a small pot of stainless steel or glass.
Next, pour liquid smoke and warm boiled water, stir until salt is completely dissolved, cool to room temperature. Water will need a little (200-250 ml), it is better to add later.
Then put the chicken breast in a saucepan so that it is completely hidden in the brine. Close the pan with a lid tightly, remove the refrigerator on the bottom shelf for 24 hours.
A day later we get a chicken breast from brine, dry it with a paper towel, sprinkle with ground turmeric, smoked paprika and ground red pepper.
Next, pour the chicken breast with olive oil, carefully rub the spices. Turmeric stains everything around yellow to keep your hands clean, use rubber gloves.
We take a sleeve for baking, put the onion head, cut into thick rings, in it, put the chicken breast on the onion.
Place the sleeve with the chicken on the baking sheet. Heat the oven to 180-200 degrees Celsius. Place the baking tray with chicken breast in the middle of the oven. We bake 35-40 minutes.
Chicken cool in the sleeve, then remove the film and serve to the table.
Instead of a sleeve, you can wrap chicken breast in several layers of parchment, and then in foil. The only difference is that the cooking process is not visible.
Chicken breast cooked with liquid smoke in the oven is ready. Enjoy your meal!