How to cook chicken in the oven

Large in volume, thick-walled and heavy, at first glance a very inconvenient thing... But it turns out to be a very useful thing in the kitchen. And the fact that it stands untouched somewhere in the corner of a cabinet or gathers dust on the mezzanine is completely in vain. After all, in this vessel you can cook amazing dishes, especially holiday ones, designed for a large number of people. And even the simplest products cooked in it acquire an amazing, incomparable taste.

It should be noted that the duckling (goose pan) can replace a cauldron or cast iron in urban conditions. Dishes stewed in it are not only tasty, but also retain their natural aroma and beneficial properties.

A duckling pan (goose pan) is an oval pan, most often made of thick cast iron and coated with enamel. There are also duckling pans (goose pans) made of aluminum with a non-stick coating, ceramic, and heat-resistant glass. The last 2 types can only be used in the oven, while in metal casserole dishes you can also cook on the stove.

Despite the characteristic name, in the duck house (goose house) they not only stew poultry (in whole or in parts), but also make other dishes: pilaf, all kinds of vegetable stews, including dietary ones, many types of roasts: meat, fish, poultry, with potatoes , cabbage, eggplant and other vegetables.

Thanks to the special design of this cookware, heating and heat distribution occurs evenly, which does not allow food to burn, which means that any dish cooked in a duck cooker turns out aromatic, juicy and very tasty, despite the only drawback - the rather lengthy cooking process.

We bring to your attention several simple recipes using ducklings (goose pans), with a small amount of ingredients, but very tasty and healthy.

What are the advantages of a duck pot compared to other pans?

Thick-walled cast iron cookware has a number of advantages compared to other kitchen items. It heats food evenly on all sides and ensures uniform cooking. Heat treatment is carried out carefully, so that the products, especially meat, do not burn. By the way, in a duck pot you can get by with a minimum of fat when preparing any dish.

If you put all the food in the duck pot and send it to the stove or oven, you don’t have to look into the pan anymore - this saves the housewife’s time and frees her up for other chores around the house. It is also convenient that this pan is made in an unusual oblong shape - it is convenient to lay out the whole bird carcass in it, and then serve it on the table just as effectively.

Today, the industry produces different types of cast iron cookware, including duck dishes. Therefore, any housewife can choose the right pan from the abundance presented on the shelves. This could be a classic cast-iron simple duck pot without coating, or it could be enameled cookware with food-grade enamel applied to it. In any case, it will be a successful and useful acquisition for many years to come.

Choosing a shape and lid

Containers with a removable grate - they cook in them like in a duck cooker, or you can put a grate inside for grilling food.

Decorative porcelain models are used for setting the festive table. You cannot cook or heat food in them. Often glazed, painted and decorated with gold or silver.

Oval ducklings are less voluminous and are suitable for cooking small birds. Rectangular products, they are often made for casserole dishes with a lid, have a large capacity, it is easier to place large birds in them and arrange vegetables for a side dish.

Glass lids are very easy to use and allow you to observe the cooking process without removing them and without disturbing the heat or water conditions.

One of the most popular models is a roasting pan with a grill lid and a grooved bottom. The lid can be used to cook like in a Dutch oven. Products are raised when cooked and do not absorb excess fat.

How to cook chicken with potatoes in a duck pot

Let's break down the preparation into the following steps:

first of all, it is necessary to gut the chicken carcass and thoroughly wash it from the blood;
then peel, wash and cut the potatoes into large rings;
peel and chop the garlic cloves;
lift and coat the chicken skin with melted margarine and garlic;
We do the same action inside the carcass and rub spices, salt and pepper into the skin;
Using toothpicks, give the chicken a beautiful shape;
Now put a layer of potatoes in the duckling and fill it with a small part of the chicken broth;
before adding meat, it must be fried in a frying pan until golden brown;
Next, we prepare a viscous dough from sifted flour and water so that the chicken can bake in its own juices;
place the carcass over the potatoes, cover with a lid and seal it with the resulting dough;
Apply egg white on top of the dough using a special silicone brush;
Preheat the oven to 200 degrees and place the ducklings in it for 1-1.5 hours.

After the designated time has expired, turn off the oven, but do not take out the chicken. This way, the meat will infuse a little and turn out tender and aromatic.

Before serving, place the chicken on potatoes, garnish with parsley, dill and add a little sour cream.

Ingredients:

Turkey fillet – 500-600 grams
Garlic - 2-4 cloves
Sour cream – 200 grams
Salt - 1 pinch
Pepper - 1 pinch
Greens - To taste
Eggplant – 1 piece
Onion - 1-2 pieces
Carrots - 1-2 pieces
Sweet pepper – 1 piece
Olive oil - 1-3 tbsp. spoons
Potatoes - 4-6 pieces
Tomato - 1-2 pieces
Cheese – 100 grams
Butter - 50 grams

Number of servings: 8-10

What is cooked in the duck house, besides duck?

To cook only poultry, it hardly makes sense to buy separate utensils - we cook duck and goose mainly on holidays. Such utensils take up a certain space and therefore you need to purchase them only when you plan to use thick-walled kitchen utensils intensively. So what else can you cook in this miracle pan?

It is no coincidence that our mothers and grandmothers had a duck pot on hand - it is actually very convenient for many ordinary and everyday dishes. Here are some delicious things you can cook in it:

pork, rabbit, beef along with a side dish;
pilaf;
juicy chicken;
stuffed and plain vegetables, etc.

A distinctive feature of all dishes prepared in this way is that they come out as if from a Russian oven - rich in the aroma and taste of natural products. By the way, for this reason we recommend cooking real cabbage soup in a duck pot - why not? It also makes excellent boiled porridge.

Roast pork with potatoes and mushrooms

The proposed recipe will really appeal to those who are simply crazy about mushrooms. And if you add them to a roast with pork and potatoes, the dish is filled with amazing aroma and becomes even more nutritious. The additional ingredient does not complicate the process of preparing the roast, so cooking it is still simple.

Ingredients:

Cooking method:

Roast pork with potatoes and mushrooms served hot. For beauty, the dish can be sprinkled with fresh herbs. A hearty side dish is ready! Bon appetit!

Methods for cooking chicken in the oven

Now let's talk about how to cook delicious chicken in the oven in various ways.

Read! How to cook duck in the oven - recipes or how to bake duck in the oven

How to deliciously marinate duck for roasting

In foil

Products in foil are baked evenly and do not burn (either whole or in pieces). The disadvantages include: fragility (breaks quickly); cost per roll. Pros: vitamins are preserved; The dish comes out with a rich taste.

Preparation:

chicken carcass;
3-4 cloves of garlic;
6-7 tbsp. spoons of sour cream;
curry and paprika;
salt and pepper.

We wash and dry the carcass. Next, rub salt on the outside and inside. Afterwards we prepare the sauce: mix sour cream, curry, paprika and squeezed garlic. Brush the chicken with the prepared sauce and pour a little of it inside, sprinkle allspice on top.

Wrap the chicken in foil, preferably in two layers, so that the juice does not leak out during baking. Place the bird on a baking sheet in a preheated oven at 200 degrees and leave for 2 hours. To check if the dish is ready, unroll the foil and pierce the bird with a knife. If the juice released is clear, then the chicken is ready. The meat will become golden brown if you leave the top of the chicken open for another half an hour.

Important! Foil is a very thin sheet of pure aluminum used for food purposes. It is considered harmless, but there is also a negative property - the ability of aluminum to accumulate in a living organism (it can cause a number of diseases)

Up your sleeve

A baking sleeve is a heat-resistant bag that is made with two layers. It is practically no different from the package, but still has its own characteristics. A simple or complex recipe turns out to be useful. The main disadvantage is fastening before baking in the oven.

https://youtube.com/watch?v=TdEV8snq1eI%3Ffeature%3Doembed

Juice can leak through it, as well as the obligatory holes (several punctures are made in the sleeve after it is secured). It burns to the walls of the baking sheet or grill, which subsequently take a long time to clean. Poultry is a popular and budget-friendly product for baking in a sleeve.

In a baking bag

The baking bag is a heat-resistant material that can withstand high temperatures. Fastening is a special clip. It is more convenient to bake meat in it than in a sleeve. A popular dish is chicken tabaka. The chicken simmers in its own juices, and the punctures in the bag help the natural circulation of hot air. A reliable clip and punctures prevent juice from leaking and burning from the chicken meat.

https://youtube.com/watch?v=pXo_UMuHdzE%3Ffeature%3Doembed

In the sleeve, the meat will remain juicy and tender.

On a spit

Chicken meat can also be cooked on skewers and skewers at home. It is better to use metal ones, since wooden ones are short-lived. There are two options for cooking on a spit: a whole chicken carcass; in parts. One of the advantages is that all the fat drains onto the tray. The meat is obtained without fat with a crispy crust (if desired, the meat is greased with butter). The result is a real kebab in the oven.

https://youtube.com/watch?v=PmsmGFbwWFQ%3Ffeature%3Doembed

In the duck house

A duck roaster is a metal roasting pan in which various foods (meat, fish, potatoes) are baked. It is a rook, an elongated pot with a lid. Very often marinated chicken is cooked in it.

Adjika + salt, spices to your taste! You can put peeled garlic inside the carcass. Place the duckling in the oven and cover with a lid. Periodically opening the lid and pouring juice from the bottom on top.

The whole carcass is marinated for several hours in spices, beer or milk with cream. The chicken marinade can be stored in the refrigerator for up to 4 days.

In pots

Pots are earthenware that has long been popular. They are considered environmentally friendly and safe for health. Food will be prepared in them without the release of chemical compounds (compared to foil). Also, the dish will not leak onto the baking sheet or wire rack. Meat in pots turns out to be stewed.

https://youtube.com/watch?v=aeyorNK9TJU%3Ffeature%3Doembed

There are special recipes for those who have diseases of the stomach, liver or pancreas.

Find out!

Important! When using a gas or electric stove, you need to be careful with the temperature. Degrees are set according to the recipe

Be sure to use potholders and mittens for hot dishes.

https://youtube.com/watch?v=5hR4Nn_eeFg%3Ffeature%3Doembed

Recipes for dishes in a cast iron frying pan: a selection of the best

Despite the abundance of non-stick cookware, cast iron frying pans have a place in any kitchen. After all, they are suitable for preparing various dishes, withstand high temperatures better and retain heat.

In addition, they can be used not only on an electric or gas stove, but also in the oven. Recipes for dishes that can be cooked in a cast iron frying pan will help feed the whole family a delicious lunch or dinner.

Fast pizza

This pizza is perfect for quickly feeding unexpected guests.

What do you need:

ready-made pizza base (dough) – 1 pc.;
ham or boiled sausage - 100 g;
cheese (hard varieties of the product are better) – 100 g;
ketchup - 1 tbsp. l.;
mayonnaise - 1 tbsp. l.;
sunflower oil - 1 tbsp. l.;
spices - a little, if desired.

Recipe:

Grease a frying pan with oil, place on high heat, and heat well.
Mix ketchup and mayonnaise in a small container and apply this sauce to the pizza base.
Place thin pieces of ham on its surface, sprinkle everything with grated cheese, add spices.
Place the pizza in the pan, cover it with a lid, and place in the oven for 15 minutes.
You can decorate the finished dish as you wish, using, for example, pitted olives or chopped fresh herbs.

This pizza can also be prepared on the stove.

Chicken pilaf

Chicken meat makes this pilaf more dietary than regular pilaf.

What do you need:

chicken breast - 1 pc.;
rice groats - 1 tbsp;
carrots - 1 pc. large;
onion - 1 pc. medium size;
broth (preferably meat or mushroom) – 2.5 tbsp;
sunflower oil - 1 tbsp. l.;
butter - 30 g;
tomato paste or ketchup - 3 tbsp. l.;
salt, spices (ready-made seasoning for pilaf works well) - a little, if desired.

Recipe:

Heat a cast-iron frying pan well, heat the sunflower oil in it, fry the breast cut into pieces until golden brown.
Chop the vegetables, add them to the meat, cook for about 3 minutes.
Add butter and wait until it melts.
Add tomato paste, mix everything.
Pour rice into the pan, pour broth over everything, add spices and salt.
Cook the dish over medium heat for 25 minutes, covering with a lid so that a small hole remains, otherwise the broth will “run away”.

Beef steak

There are many types of steaks, for example, a thick piece of beef without bone, with a layer of fat, cut from the rib part - this is ribeye

What do you need:

beef tenderloin - 500 g;
butter - 30 g;
sunflower oil - 1 tbsp. l.;
salt, spices (thyme, rosemary, ground pepper) - a little, optional;
garlic - 4-5 cloves.

Recipe:

Thaw and rinse the meat, leave for a few minutes until it reaches room temperature.
Salt the steak and rub the spices into it.
Melt the butter, mix it with vegetable oil, add a sprig of rosemary, leave for 20 minutes so that it gives off its taste.
Rub the meat with this mixture, and on top with crushed garlic.
Fry the steak in a hot cast iron skillet for 3 minutes on each side.
Wrap the meat in foil, put it back in the pan, and place it in the oven, preheated to 200 degrees, for 15 minutes.
Open the foil and cook for another 10 minutes.
Cut the steak into portions, garnish with fresh herbs, and then serve with your favorite sauce.

Roast beef

Roast beef is an English dish consisting of a large piece of beef baked in the oven.

What do you need:

beef - 1 kg;
carrots - 3 pcs.;
potatoes - 5 pcs.;
leek stalk - 1 pc.;
dry wine (preferably red) – 200 ml;
sunflower oil - 2 tbsp. l.;
butter - 30 g;
corn starch - 1 tsp;
water - 1 tbsp. l.;
garlic - 3 cloves;
salt, pepper - a little.

Recipe:

Place baking parchment on a baking sheet, place chopped vegetables on it, salt them and add spices.
Cook in the oven for about 20 minutes.
Rub a piece of beef with melted butter and vegetable oils, garlic and spices, fry in a hot cast-iron frying pan for 5 minutes on each side.
In the same bowl, put it in the oven and cook at 200 degrees for about 20 minutes.
Transfer the product to a separate dish, drain the fat from the pan, leaving about 2 tbsp. l.
Add cornstarch diluted with water to the roast beef, season with salt and spices, pour in the wine, cook over low heat until the mixture thickens.
Cool the meat slightly, cut into portions, season with sauce.
Serve along with baked vegetables.

Stewed potatoes

Stewed potatoes are good served with sour cream

What do you need:

small potato tubers - 8 pcs.;
broth (vegetable or meat) – 300 ml;
carrots - 1 pc. large;
onion - 1 pc.;
garlic - 3 cloves;
fresh herbs - 1 small bunch;
sunflower oil - 1 tbsp. l.;
salt, spices - a little.

Recipe:

Crush the garlic with a press, chop the onion as finely as possible, chop the carrots into cubes or grate coarsely.
Heat sunflower oil in a high-walled cast-iron frying pan and sauté vegetables in it.
Chop the potatoes coarsely, add the pieces to the rest of the ingredients, add broth, salt and spices, and simmer the dish for about an hour. If necessary, if the liquid evaporates too much, you can add water.
Sprinkle the finished dish with chopped herbs in portions.

Chakhokhbili

The name comes from the Georgian word “khokhobi” - pheasant

What do you need:

chicken carcass - 1 pc.;
tomato - 3 pcs.;
onions - 3 pcs.;
garlic - 4 cloves;
fresh herbs (for example, cilantro) - 1 small bunch;
salt, ground pepper - a little.

Recipe:

Cut the chicken carcass into medium-sized pieces, rinse them and dry them with a paper towel.
In a dry cast iron frying pan, fry the pieces of meat until golden brown.
Place them on a dish, and sauté the chopped vegetables in the frying pan in which the chicken was fried.
Return the chicken to the pan and add half a bunch of finely chopped cilantro. Salt and pepper.
Cook the dish over low heat for about 30 minutes.
Before serving, sprinkle chakhokhbili with the remaining herbs.

Salmon skewers

Salmon is one of the best sources of Omega-3 fatty acids EPA and DHA

What do you need:

salmon fillet - 1 kg;
sunflower oil - 3 tbsp. l.;
maple syrup - 2 tbsp. l.;
lemon juice - 2 tbsp. l.;
mustard - 1 tbsp. l. (you can use regular, grain or a mixture of both);
salt, ground pepper - a little.

Recipe:

In a small container mix 1 tbsp. l. sunflower oil, mustard, maple syrup and lemon juice.
Divide the salmon fillet into 2 cm pieces and place them on skewers.
Rub the fish with salt and pepper and soak in the resulting sauce.
Heat vegetable oil in a frying pan, place the fish kebab, fry it until a crust appears, periodically turning over and pouring sauce over it so that the fish does not burn and is evenly fried.

A cast iron frying pan is great for dishes made from vegetables, meat, fish or mushrooms that require long-term cooking. It is good for frying or stewing foods using moderate heat.

This frying pan is also suitable for complex sauces, but it is not recommended to add vinegar to them. Otherwise, the dishes will be ruined, as will the taste of the finished dish.

Otherwise, there are no restrictions on the use of this frying pan.

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Source: https://vannadecor.ru/bit/recepty-blyud-na-chugunnoy-skovorode.html

How to choose a carcass

Chicken meat is a very healthy dish that contains a large amount of vitamins and minerals. Poultry meat contains significant quantities of phosphorus, iron and potassium. You can prepare many wonderful dishes from it, but the most beautiful and festive result will be if you cook the bird carcass as a whole. Chicken is a main ingredient in many national cuisines around the world. But to prepare a tasty and beautiful dish, you need to choose a quality product. The basic rules for choosing fresh chicken are as follows.

It is important to look at the general condition of the bird. A quality product has a round breast and the bone does not stick out much. In young individuals, the bone on the chest springs back, but in older individuals it is very rigid.
It is recommended that the brisket is not large in size and is proportionate to the rest of the body. Otherwise, this may indicate the addition of hormones and antibiotics to the poultry feed.

A quality product should not have noticeable defects on the surface. The bones must be intact. A high-quality carcass does not have various bruises or bloody clots on the meat.
The fresh product must have a uniform consistency. If you press your finger on the bird, the structure should instantly restore itself. If water forms at the point of pressure or the dent does not disappear, then you should categorically refuse such a purchase.
When purchasing a whole chicken, it is important to look at its color. Experts recommend buying young chicken. They are recognized as the most healthy and juicy. This bird has a soft pink tint and white skin.

An older bird has thick skin with a yellow tint of fat.

It's good if you have the opportunity to smell poultry meat. A quality product should not have an unpleasant odor or any discharge.
Another sign of a bird’s freshness is dry and beautiful skin. If it is extremely sticky and slippery, most likely the bird was sick and was treated with antibiotics. These signs may also indicate that the goods are stale.
Experts recommend choosing a refrigerated product. Due to this storage method, it has a juicy structure. If the meat has been frozen and thawed and then exposed to cold temperatures again, the chicken will be very dry and tough when cooked.
Some manufacturers are trying to increase their income through not very honest manipulations. To do this, they keep the bird in water for a long time, due to which the size of the carcass increases by 25%. According to all standards, such an increase should not exceed 4%.

If the bird is bought in packaging, then you should choose a transparent wrapper. The packaging must not contain any defects. The presence of pinkish ice crystals indicates that the carcass has been frozen repeatedly.
The packaging must necessarily contain GOST and various marks on checking the quality of the product by specialized bodies. The expiration date of the product and the state number of the veterinarian must be indicated.
It is advisable to choose the bird depending on the purpose of cooking. For stewing, experts recommend buying chickens weighing 1 kg. To roast a whole carcass, you should choose a chicken weighing from 1.5 to 2.5 kg.

It is best to cook fresh poultry right away. You need to store chicken in the refrigerator. Many experts recommend vacuum sealing it and placing it in a container that is significantly larger than the size of the chicken itself, and filling the empty space with chunks of ice. The most favorable conditions for storing chicken are at temperatures from 0 to 4 degrees. It is better not to freeze the bird, otherwise it will lose its taste and beneficial qualities. But if it was absolutely necessary, then the chicken can be stored for about 3 months at temperatures down to -15 degrees.

Thawed product should not be re-frozen.

Why should you buy a cast iron duck cooker?

An oblong duckling has an elongated shape only for the convenience of placing a whole carcass of game or bird in it. Otherwise, it is in no way inferior to either a cauldron or a cast-iron pan. This is a universal kitchen utensil.

Feel free to experiment and invent your own recipes. Cast iron cookware will allow you to feed your household with stewed food, which, in addition to its special taste, is also healthy. Even a banal soup “overcooking” in thick-walled cast iron will be not so much fried as stewed. And this is useful even for those who do not have a healthy stomach.

In addition to meat and vegetable dishes, you can bake or bake in a duck pot; cook soups, jelly and jam; prepare berries and fruits without sugar for the winter.

It’s not difficult to buy now, you can look in the store, or you can order it and they will bring it to your home. You now know why it should take pride of place in your kitchen and you will begin to respect the utensils that came to us from ancient times and have not lost their usefulness to this day.

Chicken stewed in a duck pot with vegetables.

August 29, 2014

We are always in a hurry, running somewhere, let alone creating a dish, we don’t have time to eat properly. Either it happened before. A peasant - what else should he do? He put a pot of porridge in the Russian stove, and he himself plowed the land and worked off the master’s dues. The peasant returned to the hut after a 20-hour working day, and there the porridge was already ready. People were in no hurry. After all, there are recipes and cooking methods that seem to take a lot of time, but do not require your attention at all.

We also have a cast iron stove, inherited from my grandmother, but that’s not what we’re talking about today. Duckling pan is an oval-shaped cast iron pan. The ovality is supposedly so that the whole goose can be placed there. They are available in different sizes; for example, I have two of different sizes. In a large one, if not a goose, then we will definitely place a large chicken, and even in company.

Required:

Whole chicken - 1 piece, Potatoes - enough to fill the free space with chicken in the chicken pot, Carrots - 1 piece, Onion - 2 pieces, Zucchini - 1 piece, medium, Salt, pepper, a couple of cloves of garlic.

How to cook chicken in a duck roaster:

We take chicken and all the vegetables we have in the house. There is absolutely no need to check the list of ingredients in this recipe. You can add anything to the zucchini and potatoes, for example, bell pepper, shredded cabbage, etc. You just need to make sure that there are no products with a frankly long cooking time, such as peas.
Cut the zucchini into cubes, carrots into slices, onions into half rings, and no potatoes.
At the bottom of the duckling pan we will make a small pillow of vegetables so that the chicken does not lie on the metal and does not have time to burn before the vegetables release juice for stewing.
Place the chicken, potatoes and everything else, don’t forget to add salt, garlic and pepper. If you have greens in the house, chop them and throw them into the roasting pan 5 minutes before they are ready.
Cover with a lid and place on low heat. If you have a small zucchini, then you can add 250 grams of water, and if its share in the overall dish is significant, then you can get by with a few tablespoons for seeding, and then the whole zucchini will come out into the liquid and it will be enough to stew everything else. Here water is added, 200 ml.
Let's wait a couple of hours and we'll open it. I found a full container of broth, although initially there was no water visible. Of course, before diagnosing “Done,” you should pierce the potato for testing.
We eat chicken, vegetables, potatoes, and wash it down with aromatic, rich broth.

Note: There is no need to keep an eye on the dish, just keep the heat to a minimum, otherwise it will “run away”. All components exchange their tastes and aromas inside the duckling, and the stew turns out amazing.

Second course, Poultry, Stew Tags: zucchini, chicken, duck

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How to prepare

Many housewives are sure that cooking a whole chicken carcass is very simple, but in fact it is not so. There are a large number of secrets and all sorts of subtleties in preparing the product. The main recommendations for preparing the product are as follows.

Poultry is one of the most versatile foods and can be paired with a huge variety of ingredients.
If the chicken will be baked in the oven or on the stove, then you should pay attention to ceramic and cast iron cookware. In such a cookware, the meat is cooked slowly but evenly, which prevents the product from burning.
Before cooking, it is recommended to rinse the chicken under running water and dry it with paper towels. Depending on the type of preparation, sometimes the whole breast is cut and stuffed with spices.

Some housewives prefer to cook the whole bird in a thick layer of salt, which prevents burning and creates a golden brown crust.
Temperature mode, you need to choose about 180-200 degrees, and cook the bird on the stove over medium heat, and then at the slowest.
The readiness of the chicken is determined by piercing the carcass with a toothpick or knife. If there are no traces of blood left on the knife and it is dry, then the dish is completely ready.
Preparing a carcass does not require much experience or difficulty.

The main thing is to thoroughly rinse and remove all excess on the carcass, and also follow the cooking recipes.