Chicken meat, unlike other species, including game, does not need to be pickled to soften.
In most cases, the poultry sold will be broiler breeds, with tender soft meat. However, marinades of different composition and methods of their use are used very often.
The effect achieved by such methods is to give the very susceptible chicken taste inherent in the components of the marinade, and this may be spices and wine, citrus juice, or onions.
Marinated chicken - the basic principles of cooking chicken dishes with marinating
• For marinating, they usually take fresh or chilled chicken meat. If, however, the bird is frozen, it should be properly defrosted.
• This should be done not in the water and not in the microwave, put the meat in a non-metallic dish and leave overnight at the nominal room temperature.
• The carcass can be marinated both as a whole and in the form cut into pieces, it all depends on what kind of dish you are going to cook.
• For marinating it is best to take enameled, porcelain or glass dishes. Such containers are not oxidized under the influence of acids contained in the marinade.
• Whole carcass is well rubbed with salt and pepper and spread in marinade.
• There are a lot of marinades for poultry, but in each of them there must be an acid that softens the fibers of chicken meat.
• One of the most common components of the marinade is vinegar, but in this selection of recipes it does not exist, because the chicken, marinated with the addition of vinegar, loses its taste too much.
• Chicken meat is best kept in kefir, citrus juice with honey, in wine or soy sauce.
• Pickling time depends largely on what effect you want to get. Sustained even in the same marinade, but with a different time duration, chicken can turn out to be completely different in taste and aroma. • If you want to marinate chicken for a long time, it is best to do it in the fridge, if the pickling is designed for up to three hours, you can not clean the refrigerator.
• Marinated chicken cooks countless different dishes: tender and juicy chicken fillet, marinated in kefir and roasted in a pan, chopped and stewed in the remaining marinade, will turn out much more fragrant. Also, marinated chicken can be baked in the oven as a whole, pre-stuffed.
• Shish kebabs are made from marinated chicken by placing the skewers strung with meat pieces into jars and baking in the oven. If you want a kebab with smoke, cook it on the fire.
“Juicy slices” - marinated chicken in low-fat kefir
Ingredients:
• 800 grams of chicken fillet;
• half a liter of kefir 2.5% or less fat;
• one head of sweet onion;
• two garlic cloves;
• dill, dried seeds;
• black pepper whole peas;
• Lavrushka, one leaf.
Cooking Method:
1. Chicken fillet cut in small slices, pour kefir, it should completely cover the pieces of meat.
2. To taste, add salt, ground spices in a coffee grinder or on a special mill, cut garlic into medium-sized slices, and, slowly, mix gently.
3. Top with the onion, sliced into large, very thin rings.
4. Close the container with the lid and put it in the refrigerator until morning.
5. Moisten the speed with any vegetable oil and heat it up strongly.
6. Put the marinated chicken pieces together with the marinade and cook over medium heat, not covering the lid. Make sure that the meat does not stick to the pan.
7. When all the kefir has evaporated, and the fillet slices are slightly browned, remove from the stove and serve.
Marinated chicken in kefir - “Firebird”, baked in the oven
Ingredients:
• one kilogram of chicken drumsticks;
• two glasses of kefir, low-fat; • 1 tsp. spices for poultry;
• 10 grams of finely ground salt.
Cooking Method:
1. Rinse the tibia under water, removing from the lower part of the bone cartilage and the remains of dead skin.
2. Put the drumsticks in a bowl, sprinkle with spices and salt and mix.
3. Pour in kefir, again gently, but mix thoroughly and leave to marinate for half an hour, not putting them in the refrigerator.
4. Put chicken on a baking sheet with small sides and pour it with the remaining kefir marinade.
5. Cook in a preheated oven at 190 degrees, forty-five minutes.
Kebab from marinated chicken in kefir, on coals
Ingredients per kilogram of chilled chicken legs:
• six medium-sized sweet onion heads;
• 250 ml of kefir;
• four cloves of “sharp”, fresh garlic;
• 1/2 tsp. nutmeg powders;
• 1/3 part tsp. manually ground black;
• two pinches of curry.
Cooking Method:
1. For the legs, chop off the lower part of the bone with cartilage. Cut each of the ham to pieces so that the pieces, when stringed, fit easily on the skewers.
2. Peel the two heads of sweet onions from the husk, cut them into small pieces and put them together with the chopped garlic in the blender bowl, chop.
3. Pour in kefir, add spices, salt with salt to taste and mix, you can make it with a blender.
4. Cut the remaining onion heads as thin as possible into thin rings and, together with the chopped chicken legs, put into the bag. Add the marinade, mix it with your hands several times and, tightly tied up the bag, put in the refrigerator for three hours.
5. String the pieces of meat on a skewer should be loose, alternating it with onion rings, and, frying on coals, constantly turn over so that the tender meat does not dry out.
6. When the chicken reaches the state of half-ready, pour it with the remaining marinade and, fanning it, bring the kebab of the marinated chicken to readiness.
Oven baked, stuffed marinated chicken in a special soy sauce
Ingredients:
• chicken carcass, chilled;
• half a glass of mayonnaise;
• a teaspoon of mustard;
• 75 ml of soy sauce, you can mushroom;
• three garlic cloves.
For the filling:
• full, without slides, a glass of rice;
• one chicken cube;
• small onion;
• five mandarin slices;
• seven dried barberries.
Cooking Method:
1. Wash the chicken carcass well under the tap, remove the remaining feathers with tweezers, remove the kidneys and lungs from the inside, and dry.
2. Mix mayonnaise, mustard and soy sauce. Pepper, salt a little more abundant than the taste, taking into account not too salty minced, add chopped garlic and mix.
3. Rub the carcass with the cooked marinade from all sides and inside, put it in the bag and leave it in the fridge overnight.
4. For the filling, pour the sorted and thoroughly washed rice diluted in three glasses of boiling water with a bouillon cube. Add the dried barberries and simmer gently, and stop cooking a couple of minutes until cooked.
5. Throw a little undercooked rice into a small colander, intensively rinse with cold water. When it is completely drained (you can contribute to this, slightly crushing the surface with a spoon), mix the rice with the onions, sautéed in vegetable oil.
6. Add the tangerine slices cut into small pieces and mix.
7. Using a spoon, stuff the marinated carcass, sew and place it on a roasting pan moistened with vegetable oil.
8. Put the dish in a heated oven, raise the temperature to a level of 180-200 degrees and bake until done, one hour.
“Gentle” kebab of marinated chicken in the oven, in a jar
Ingredients:
• two kilograms of chicken fillet;
• kilogram underline;
• 1 kg of white onion;
• 800 grams of very ripe, not greenhouse tomatoes;
• liter of tomato juice;
• half a liter of wine, Rkatsiteli and Sauvignon varieties;
• six sprigs of rosemary;
• a small bunch of fresh herbs to taste;
• two leaves of lavrushka; • a small pinch of paprika;
• on a knife tip red hot pepper;
• to taste large salt of salt and ground black pepper.
Cooking Method:
1. Crush fresh greens. Rings, half a centimeter thick, chop the onion and smash the Lavrushka with your hands.
2. Cut the chicken fillet with a very sharp knife, in small pieces, two to two centimeters in size.
3. At the bottom of deep dishes lay out layers: onions, pieces of meat with thin plates, underline, then onions, and so on. This will make it easier to knead onions and tomatoes later.
4. Pour in tomato juice, wine, add a little salt and add chopped tomatoes.
5. Mix everything well, kneading while onions with tomatoes hands.
6. Add all the prepared spices, chopped greens and mix again.
7. Marinate in a cool place, best in the fridge, for five hours.
8. Put wooden pieces of chicken meat on wooden skewers, alternating with plates of undercore and onion.
9. Lay the remaining onions on the bottom of clean, dry three-liter cans. Put the skewer upright and close the cans tightly with foil.
10. No more than five skewers should be placed in each jar.
11. Put the jars in a cold plate and cook for an hour and a half, at 180 degrees.
Marinated chicken “Tropikanka” in lime marinade
Ingredients:
• five chicken small hips;
• three limes;
• two tables. spoons of sweet cream butter;
• one article l refined sunflower oil;
• 50 grams of honey;
• half a teaspoon of cumin, dried;
• to taste fine salt and hand-ground black pepper.
Cooking Method:
1. Limes wash under water, dry. With a fine grater, remove the citrus zest and squeeze the juice.
2. Mix the juice with honey, and grated zest with spices.
3. Rinse the chicken thighs under the tap, do not remove the skin, pierce the marinade for better impregnation, in several places.
4. Rub the chicken with salt and pepper, sprinkle liberally with lime juice and honey in it and sprinkle with a mixture of zest and spices. On the day, put the chicken in the fridge. 5. Melt on a skillet, at a very low temperature, butter, add a little vegetable. Increase heat to medium and fry chicken until a uniform crispy crust.
6. After, pour the remaining marinade into the pan with the chicken and continue to simmer for half an hour under a lid on low heat.
Sharp stewed marinated chicken in soy classic sauce
Be attentive and careful with the “Spark” pepper, it is very sharp! If you are not sure, replace it with another, although this will somewhat distort the taste of the dish.
Ingredients:
• half chicken, weighing 800 grams;
• 150 ml of light soy sauce;
• 60 grams of honey, liquid;
• 5 Art. l ketchup;
• 70 ml of light beer;
• one orange, large;
• a pinch of ground pepper “Spark”;
• two pinches of paprika;
• five teeth of garlic;
• black pepper pounded, or hand-ground and coarse salt to taste.
Cooking Method:
1. Liquid honey, one and a half tablespoons, mix well with soy sauce, if it isn’t liquid, melt in a thick water bath.
2. Add spices, spices, ketchup and mix well.
3. Wash the water and dried chicken, chop it into portions, put it into the prepared marinade and leave for two hours.
4. Remove the chicken from the marinade, dry it with a disposable towel and fry in the purified vegetable oil at moderate heat to a delicate golden color.
5. From the orange squeeze the juice and, adding to it the remaining honey, beer and half a glass of water mix.
6. Transfer the pieces of roasted chicken to the saucepan, cover with cooked pouring and simmer for twenty minutes.
7. Marinated chicken, stewed according to this recipe, garnish with boiled vegetables.
Marinated chicken - the marinating details, cooking and useful tips
• It is not necessary to follow the proportions of ingredients for the marinade as specified in the recipe, you can follow your own preferences and taste.
• Marinate chicken before frying in oil in a pan, pat dry with a disposable towel, and only then put it in the pan, then during frying the oil will not be sprayed. • When cooking kebabs in cans, only dry cans should be placed in the oven so that they do not burst when heated. They are also taken out with extreme caution - first turning off the heat and slightly opening the door. Otherwise, a sharp access of colder air can break the cans.
• Another original way of pickling. A glass of dry table wine is quickly brought to a boil, poured cinnamon, crushed black pepper, peas, ground nutmeg, a teaspoon of salt. Give a minute to boil, remove from heating and cool, putting the dishes in a container with cold water. The resulting broth is filtered from the spices, divided in half and diluted with the same amount of dry wine, in one case red (“Cabernet”, “Muscat”) the second half is the same from which the broth was prepared (“Rkatsiteli”, “Aligote”). The resulting marinade is injected with a syringe into chopped chicken. Half of the meat will be with white marinade, the second with red. The meat is kept in the fridge for 1.5 hours under a slight yoke, and cooked quickly, with very strong heating, in any desired way.
• If there is no personal prejudice before the taste of garlic - do not feel sorry for it in the marinade. You can also stuff the chicken meat with a knife into thinly sliced garlic. This is especially suitable for kefir and sour cream marinades.
