Chicken gherkins - original recipes for delicious and unusual dishes

How to cook chicken gherkins

Today, gherkins are defined as any small chicken weighing approximately 400 grams. Keep in mind that one of these is only enough for one person. And if you are treating a man with a good appetite, then reserve two carcasses per serving.

Typically, such a bird is marinated or soaked in brine so that the meat is saturated with salt and the aroma of spices. However, you need to keep in mind that this bird is very tender and young, so you should not marinate it for more than an hour.

It also cooks quickly - it only takes 30-40 minutes for the meat to cook in a frying pan, on the grill or in the oven. Also, gherkin chickens have very tender and thin bones, and if you spread the bird out and lightly beat it, much like in the “Chicken Tobacco” recipe, you will get a crispy chicken that can be eaten without leaving any bones.

Baked potatoes, fresh or stewed vegetables, and rice are suitable as a side dish for this dish.

What kind of chicken should you buy?

It was quite difficult to buy chicken in the store; the consumer was mainly offered clawed “blue birds” with a drooping head. To get chicken you had to go to Kulinaria, but it was much more expensive.

In our fat years of stability and commodity abundance, such a problem does not arise, but the right chickens are also not on every corner. For “tapak” you need a pound chicken, the so-called “gherkin”. Another philological misconception is that a gherkin is a small calibrated cucumber, not a chicken. On the English peninsula of Cornwall, a breed of small, neat chickens was bred, named after the area “Cornish”, that is, “Cornish”, which is where the gherkin chickens came from.

Chicken tapaka is a portioned dish, there is one bird per person, so it should weigh a pound, that is, less than half a kilogram. Older and larger birds are not suitable - they take longer to fry and they dry out in places. While small chicken simply splashes with juice and fries very quickly.

Chicken gherkins in the oven with rosemary and garlic

This is the simplest and fastest recipe. But, nevertheless, it is very tasty - you will definitely like the combination of juicy tender meat and crispy, aromatic crust. The taste and smell of garlic and rosemary goes well with chicken.

• One carcass per serving;
• 3 cloves of garlic and 3 sprigs of rosemary per 1 bird;
• 50 grams of butter;
• Salt, sugar to balance the taste, ground pepper.

Cooking method:

1. First of all, mix the marinade, which will saturate the meat and make it even more tender and juicy.
2. In 1.5 liters of water, dissolve 3 level tablespoons of salt and approximately the same amount or slightly less sugar.
3. Completely immerse the meat in the brine and keep it in it for no more than half an hour, then rinse with clean water and pat dry with a towel.
4. Rub the marinated carcasses with pepper and a little salt outside and inside.
5. Melt the butter in a frying pan and fry half the garlic and half the rosemary until the butter darkens.
6. Grease the carcasses with oil, and place the remaining garlic and rosemary inside the birds.
7. Place them in a heat-resistant form.
8. Bake in the oven at 200 degrees for 30 minutes or until the meat runs clear when pierced.
9. While baking, pour the rendered juice over the meat.
10. If you want a crispy crust, place the baking sheet under the grill for 5 minutes, turning on the fan mode.

Serve your gherkins on a bed of vegetable stew or a mix of fresh lettuce leaves.

Cooking chicken tabaka

1. Heat a frying pan, melt the oil and heat it to a fairly high temperature, but not to frying temperature, not to the point of smoke. Do not skimp on the oil; the chicken should float in it to a third of its height.

IMPORTANT: Keep the heat high at all times, but don't overheat the pan or the chicken will burn before it's cooked through. The process is very simple, but it requires skill in temperature conditions - you need to achieve the optimal ratio of high temperature so that the bird does not dry out, and cooking time so that it does not remain raw. Simply put, try to keep the heat as high as possible, but never overheat the pan - you'll ruin everything.

2. Place the chicken in well-heated oil, skin side down. At this point, the oil temperature is at its highest during cooking and the skin needs to set immediately to get crispy. The chicken must be pressed down.

IMPORTANT: In the absence of a special cast-iron lid that the tapa is equipped with, the easiest way is to cover it with a saucer or plate of a suitable size so that the chicken is completely covered, and put something heavy on top - even a liter jar of water. It is better to pour hot water so as not to reduce the overall temperature of the thermodynamic system. In addition to the main function of pressing, the chicken is also steamed a little under the plate, which speeds up cooking.

3. The skin side of the pound chicken is fried for about 5 minutes - look at the skin, or, more simply, smell it. And at the first sign of burning, turn it over immediately. It’s better to turn it over again and fry it over a lower fire than to burn it right away. You can fry the inside side a little less - 3-4 minutes, otherwise the breast may dry out, which we strive to avoid in every possible way.

4. Remove the finished chicken to a hot plate, pour a little oil from the frying pan, and sprinkle with chopped herbs, cilantro or parsley for beauty.

IMPORTANT: You can make it a little more complicated - first sprinkle the chicken with thin slices of garlic and chopped herbs, and then pour very hot oil on top from a spoon, then the aroma will spread throughout the entire kitchen.

How to cook chicken gherkins with ginger and soy sauce

A dish with an oriental mood will be obtained if you cook it in the oven under the grill with seasonings traditional for this cuisine.

• Chickens - 3 pieces;
• Spices - nutmeg and ginger powder, salt and pepper;
• 50 ml unsalted soy sauce;
• 50 ml vegetable oil to your taste;
• 7 cloves of garlic;
• Half of one lemon.

Cooking method:

1. The meat will absorb the flavors of the spices best if it is lightly pounded.
2. To do this, cut the carcass along the breast and flatten it, lightly pound it with a meat mallet.
3. Next, the bird needs to be marinated. To prepare the marinade for chicken gherkin, mix half a teaspoon each of nutmeg and dried ginger, squeeze in the garlic, squeeze out the juice of the lemon, soy sauce and your choice of vegetable oil, salt and a little pepper.
4. Rub this mixture onto the meat. Marinate it in the refrigerator, covered, for an hour and a half.
5. Place the carcasses on a baking sheet and place in an oven preheated to 200-220 degrees under the grill.
6. After 20 minutes, turn them over to the other side so that the crispy crust appears there too, and bake for another 20 minutes.
7. Serve with rice and vegetables and a glass of red wine.

Chicken tabaka (tapaka) with original sauce

This recipe, undoubtedly a cult dish of its time, involves the use of a much larger list of herbs and spices. Accordingly, you will spend a little more time, but the final result is worth it. After all, we know how to cook tobacco chicken in such a way that everyone will say “Wow!”

Required Ingredients

To fry chicken we need:

• Chicken (chilled carcass) – 0.8–1 kilogram;
• Ground pepper - a quarter teaspoon;
• Coriander – 2 teaspoons;
• Cumin - half a teaspoon;
• Sunflower oil – 3 tablespoons;
• Water – half a glass;
• Salt - at your discretion.

An important component of this recipe is the sauce. To prepare it you will need:

• Garlic – 2 cloves;
• Cilantro (chopped) – 3 tablespoons;
• Tomato paste (without additives) – 150 milliliters;
• Sunflower oil – 2 tablespoons;
• Cayenne (red) pepper - half a teaspoon;
• Ground paprika – 1 teaspoon;
• Salt and sugar - a little bit (on the tip of a spoon) of each ingredient.

If you have a special roasting pan with a press-on lid, then it is best to use it for cooking. If you don’t have such kitchen utensils, you can get by with an ordinary cast-iron frying pan with artificial pressure (press).

Chicken tabaka (tapaka) with original sauce: step-by-step recipe

Cooking process

First we will prepare the chicken for frying, and while it is cooking we will make the sauce:

1. Wash the chicken carcass thoroughly, dry it and cut it into the breast. We leave the back whole, turn the chicken over with the cut part down and go over the surface with a hammer.
2. You need to beat off the bones mainly so that during the frying process the carcass is pressed well.
3. Chop the coriander and add cumin and pepper to it.
4. We first treat the carcass with salt over the entire surface (to taste), and then go through the prepared spice mixture.
5. You need to place the chicken in a heated frying pan to which sunflower oil has been added.
6. First, place the chicken cut side down. We press it on top with a heavy cast-iron lid or with a handy press from an ordinary plate and pan (for example) with water. The most important thing is that the carcass must be carefully pressed to the bottom of the pan.
7. Fry over medium or slightly higher heat for 15 minutes. At the same time, every 2–2.5 minutes we turn the chicken over to the other side and place the press on top again. It's not very convenient, but that's exactly what you should do in this recipe.
8. After a quarter of an hour and following our recommendations, you should have a slightly golden crust on the surface of the carcass.
9. Now you can lower the temperature a little and remove the press. Pour water into the pan (no more than half a glass) and continue frying under the lid. 6-7 minutes on each side will be enough until the chicken is completely cooked.
10. While the chicken is finishing cooking, we will prepare the sauce. Take a small saucepan (you can use a saucepan), pour in sunflower oil and add finely chopped garlic. Fry it for one and a half minutes, constantly turning over.
11. Then add red pepper and paprika, add tomato paste, mix well and bring to a boil.
12. As soon as it boils, add cilantro, salt and sugar, cook for minutes and remove from heat.

Before serving, cut the chicken into portions and pour over our sauce. This chicken tabaka, cooked in a frying pan according to the author's recipe, can be served with any side dish, but it is best served as an independent dish.

Stuffed chicken gherkin in the oven

This dish is ideal for a holiday table - it is both a hot dish and a side dish, and it looks great. You can also serve one bird per serving.

• 2 birds;
• 150 grams of long grain rice;
• 300 grams of sweet pumpkin or 1 apple;
• 1 tangerine;
• 4 tablespoons soy sauce;
• 2 teaspoons mild mustard with grains;
• 2 teaspoons of running honey;
• One tablespoon of good vegetable oil is better than walnut, but olive oil is also fine;
• 2 tablespoons breadcrumbs;
• Half a teaspoon of curry powder;
• A teaspoon of dried paprika;
• Salt pepper.

Cooking method:

1. First you need to prepare the marinade for this dish. To do this, mix half the soy sauce, mustard, honey, tangerine juice, oil and spices.
2. Coat the meat with this mixture and leave on the table for an hour.
3. At this time, cook the rice until half cooked, season it with soy sauce, mix with diced pumpkin.
4. The marinated chicken is ready to be stuffed with a mixture of rice and pumpkin.
5. After stuffing, secure the carcasses with toothpicks, sprinkle them with breadcrumbs and place them in a heat-resistant form.
6. Add 1 finger of water to the mold and place it in the oven at 170 degrees for 30 minutes. Periodically pour the liquid from the bottom of the pan over the meat.
7. The finished chickens will be juicy and aromatic, and due to the breading, they will also have a crispy crust.

How to cook chicken gherkin in a frying pan

If you fry a gherkin in a frying pan, it will be crispy and juicy. A grill pan works well for this, but you can also use a regular one.

• 1 chicken;
• Half a teaspoon of paprika;
• A teaspoon of dried green basil;
• A teaspoon of finely chopped green onions;
• 6 tablespoons of white semi-dry wine;
• Salt;
• Oil for frying.

Cooking method:

1. First, spread the carcass, as for “tobacco,” and marinate in a mixture of wine and spices.
2. After half an hour, transfer it to a frying pan heated with oil and press down with pressure. This way the meat will cook well and even the bones will become crispy and edible.
3. After 20 minutes, turn the carcass over to the other side, press down again and fry for another 20 minutes.
4. The meat is ready when clear juice flows out of it. Baked potatoes with yogurt and herb sauce or Greek tzatziki sauce work well for this dish.

How to prepare chicken and choose a frying pan

Yes, from the very beginning, the chicken needs to be cut along the keel bone and unfolded, placed on the board, skin side up, and pressed down well with your palm so that it is flattened. Again, the chicken cooks very quickly so it needs to be as flat as possible.

The frying pan should be heavy, cast iron is ideal. Few houses, even in Georgia, have preserved real stone tapas, so we will proceed from availability. Lightweight aluminum-Teflon ones are not suitable at all, as a last resort - steel ones.

In Georgian cuisine, almost exclusively in ghee, and for tapaka chicken this is especially important, otherwise you won’t get crispy skin and a characteristic aroma. So don’t skimp – just ghee.

Chicken gherkins - a recipe for cooking on the grill

A fragrant and tender dish can also be cooked over coals - chicken gherkins on the grill will be even tastier than the usual kebab. You can cook them whole by threading the carcasses onto a large skewer or skewer, or by spreading them over the breast and placing them on the grill.

• 3 birds;
• 3 tablespoons soy sauce;
• A tablespoon of olive oil;
• A tablespoon of paprika powder;
• A teaspoon of hot chili;
• A tablespoon of honey.

Cooking method:

1. Mix all the ingredients and coat the inside of the carcasses well.
2. Tie the legs and wings with culinary thread so that the bird has a beautiful shape.
3. Thread the carcasses onto a skewer, one at a time, or three at a time, one after another.
4. To prevent the carcasses from spinning on a skewer, take one that is not round in cross-section, but square or twisted.

Next, on a skewer, spread the marinade over all the carcasses and leave for about 30 minutes. During this time, prepare not too hot coals and fry until the meat is cooked.

Delight your family with a delicious dish - see the original recipe! Small and tender, with an exquisite aroma and rich taste - this is the first thing that comes to mind when I think of chicken gherkins cooked in a frying pan. As a rule, I cook them according to the principle of preparing the famous Tabaka chickens, especially since I have the appropriate frying pan.

cooking method

This dish has such a wonderful name, since gherkins are called very small chickens (350-600 g), and this term appeared relatively recently.

So, take a chicken gherkin, and if it’s very small, then you can take two, wash it well and dry it with paper towels. We cut along the breast, spread the carcass on the board, and, covering it with a thick plastic bag, beat it with a kitchen hammer. The purpose of this process is to break bones. Next, salt the carcass and sprinkle with black and red pepper.

Pour olive oil into a frying pan, squeeze out the garlic and, stirring vigorously, heat until the garlic begins to smell fragrant (1-2 minutes). At this point, add dry basil, paprika and ground black pepper, mix and add tomato juice (previously squeezed from the tomatoes). Simmer for several minutes, again remembering to stir, and turn off.

In a frying pan for cooking chicken, melt melted butter and place the carcass there (first, wings down). Screw on the lid or cover with a plate and place a load (for example, a pan of water).

A small chicken takes only 6-15 minutes to cook on one side. Don't dry it out! When the chicken is ready on one side, carefully turn it over to the other side and coat the top with some of the prepared sauce.

Serve the chicken gherkin, sprinkled with herbs and lightly poured with sauce, with your favorite side dish.

The popular Georgian dish “chicken tabaka (tapaka)” has long become multinational. In the vast expanses of the former Soviet Union, it is prepared everywhere, adding their own national notes or using the classic recipe. One of the main secrets of the traditional recipe for chicken tabaka in a frying pan is its cooking under pressure.

The dish got its name (tapaka) from the name of the original frying pan (tapa), which is used in Georgian and other Caucasian cuisines. This is a wide cast-iron frying pan with a heavy lid, which presses down the dish with its weight, allowing it to fry well. If your household does not have such a kitchen utensil, then it is not a problem. We know how to cook tobacco chicken according to the original recipe under pressure, even in an ordinary cast-iron frying pan. To do this, show a little ingenuity and follow our step-by-step instructions.

Ingredients and how to cook

ingredients for 3 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 30 minutes

Ingredients and benefits of the product

Nutritional value per 100 g of product is:

• proteins – 18 g;
• fats – 7 g;
• carbohydrates – 0 g;
• dietary fiber – 0 g;
• water – 0 g.

The calorie content of the product is 140 kcal. The composition of poultry meat is distinguished by a valuable set of vitamins and minerals. Among them, it should be noted vitamins B, A, E, PP and minerals - magnesium, calcium, iron, sulfur, copper, zinc.

Beneficial effects on the human body:

• improving the activity of the heart muscle, increasing the elasticity of blood vessels;
• normalization of blood pressure, prevention of strokes and heart attacks;
• maintaining normal blood cholesterol levels, preventing atherosclerosis;
• strengthening the immune system.

Chicken meat has a beneficial effect on the nervous system, preventing depression, anxiety disorders and insomnia.

Step-by-step preparation of chicken gherkin for the New Year's table

1. Before cooking the chicken gherkin, you need to marinate it a little. A salt solution is used as a marinade, allowing the meat to be thoroughly soaked and not spoil the taste and aroma of the finished dish. Take 60 g of salt for 1.5 liters of water, dilute it until completely dissolved and place it inside the chickens. After about 1.5 hours, remove the carcasses from the salt brine and dry them with a paper towel. Prepare a mixture of spices by mixing them with vegetable oil. It is advisable to take oil with additional processing, i.e. refined, which has a muted aroma and will not affect the taste of baked gherkin chicken. Thoroughly wipe each carcass with the spicy mixture and leave for 10-15 minutes.

2. Transfer the chickens to a suitable sized baking dish, greased with oil. Place in an oven preheated to 180 degrees and leave for 30-40 minutes. According to our cooking recipe, the chicken gherkin will turn out more attractive and fried if it is coated several times with the fat protruding from it during baking.

3. Chicken gherkin is ready for the New Year's table! It is served whole on a separate plate. You can serve the dish with herbs, boiled eggs, baked carrots or fresh tomatoes, cucumbers and lettuce. It is convenient to use kitchen scissors for cutting, but the carcass can just as easily be taken apart by hand.

See also video recipes:

1. Chicken gherkins in the oven

2. Chicken gherkins in the oven with a delicious crust

Young broilers got their name not from their small size, but from the English name Cornish chicken. The meat of this bird is tender and juicy. And based on size and weight, they can be served at the rate of one chicken per serving.

Chicken gherkin is baked in the oven in half an hour and does not require any effort on the part of the housewife. Such chickens, served on a large platter for a festive table, look impressive. Even spoiled gourmets will enjoy their aroma and taste.

How calorie and nutritious are chicken gherkins?

The meat of these miniature chicks is no different in composition from the meat of adult broilers, only more tender and tasty. Its calorie content is higher - up to 140 kcal per 100 g. Such a high calorie content is associated with the special conditions of keeping and feeding broiler chicks.

The meat of such a gherkin contains the following nutrients:

• macro and microelements – Fe, Cu, Zn, S, Ca, Mg;
• vitamins - from groups B, A, E, C, H, PP.

What can you cook from such chickens?

Delicious chicken gherkin in the oven

This is a simple recipe, but the results are always excellent.

Ingredients:

• gherkins – 2 pcs.;
• garlic – 5-6 cloves;
• rosemary – 6 pcs.;
• butter – 50 gr.;
• salt pepper.

Preparation:

1. Rinse the chicken carcasses and pat dry with a towel.
2. Rub them with salt and pepper inside and out.
3. Melt the butter in a frying pan, add a couple of sprigs of rosemary and two cloves of garlic. It is better to crush the garlic with the back of a knife so that it releases its aroma faster.
4. Lubricate the carcasses with flavored oil inside and out.
5. Place the remaining garlic and sprigs of herbs inside each chicken.
6. Tie the legs so that the carcasses retain their beautiful shape.
7. Place the pan with the chickens in a very hot oven for half an hour.
8. You can periodically take out the baking sheet and pour the juice over the carcasses to get a beautiful and crispy crust.

Small chickens are prepared one for each guest.

Chicken in the oven (a simple recipe for every day)

This dish takes no more than an hour to prepare, so it can be prepared not only as a holiday roast, but also for a regular dinner with family or friends.

We will need:

• 2-3 chickens weighing 400-500 grams;
• butter – 50 grams;
• garlic – 5-6 cloves;
• rosemary – 6 sprigs;
• black pepper - to taste.

For the marinade:

• about 1.5 liters of water,
• 3 tbsp. l. salt,
• 2 tbsp. l. Sahara.

Cooking process:

1. Prepare the marinade by adding salt and sugar and stirring thoroughly. Let the meat soak, leaving it in the marinade for 30 minutes. This will make the meat even juicier and reveal its true flavor.
2. After marinating, rinse and dry the meat. Rub it with pepper and spices. There is no need to add salt, because... the chicken is already saturated with marinade.
3. In a frying pan or small saucepan, melt the butter and fry the garlic until darkened, adding the rosemary sprigs.
4. Preheat the oven to 200 C.
5. Coat the chickens with oil and place in a baking dish. The meat should be in the oven for about 30-40 minutes.

Helpful advice!

To prevent the chicken from becoming dry, periodically pour in the released juices.

1. If the skin of the chicken turns golden, the dish is ready. If the meat is ready, but there is still no crust, experienced housewives use a grill with airflow.

Stuffed chicken gherkin in the oven

Cooking chicken gherkin in the oven with stuffing will allow you not to think about the side dish. After all, this is a complete dinner with meat and rice with vegetables.

Ingredients:

• gherkins – 2 pcs.;
• pumpkin –100 gr.;
• rice – 100 gr.;
• soy sauce – 60 gr.;
• honey – 1 tbsp;
• mustard – 2 tsp;
• tangerine – 1 pc.;
• salt, spices.

Preparation:

1. In a cup, mix soy sauce, honey, mustard and tangerine juice. Add spices to your taste. It can be a mixture of Provençal herbs or curry. You can add dried garlic and ginger. Focus on your preferences.
2. Coat the prepared chicken carcasses with half of this mixture.
3. Cook the rice and mix it with pumpkin pieces.
4. You can use any vegetables instead of pumpkin. Mushrooms and onions are perfect.
5. Pour the remaining marinade into the rice and pumpkin mixture, add herbs and spices as desired.
6. Stir and stuff your gherkins with this mixture.
7. Tie the legs, place them in a suitable form, after greasing it with oil.
8. Place in a preheated oven for half an hour.
9. This dish is best served in portions, making a cut so that the filling can be easily removed with a fork.

This way you can cook chicken for dinner with your family, or for a party with a small circle of friends.

With rice

This recipe calls for roasted rice-stuffed gherkin chickens with a glossy whiskey glaze.

What ingredients will you need?

To prepare this luxurious dish, you will need the following.

For the flavored glazed chicken:

• 2 chicken gherkins;
• 0.5 tbsp. kosher salt;
• 1.25 tbsp. Sahara;
• 1 tbsp. chopped ginger;
• black pepper to taste;
• 1 tbsp. soy sauce;
• 0.25 tbsp. whiskey;
• 4 cloves garlic, peeled and minced;
• canola oil, for lubrication.

For the rice filling:

• 2 Chinese sausages, chopped;
• 1 tbsp. dried shiitake mushrooms, soaked in water;
• 1 tbsp. chestnuts, coarsely chopped;
• 1 tbsp. l. ginger, chopped;
• 1 clove garlic, chopped;
• 2 tbsp. l. canola oils;
• 3 tbsp. d. dark soy sauce;
• 2 tbsp. classic soy sauce;
• 2 tbsp. round grain rice;
• 2 tbsp. chicken broth.

Step-by-step cooking process

For a child, chicken with soy whiskey glaze:

1. You need to mix 0.5 tbsp. salt and 0.25 tbsp. sugar in a large container with 4 tbsp. cold water to dissolve the indicated components, then place the chickens in the solution and soak for 30 minutes. at room temperature.
2. At this time, you need to preheat the oven to 190°C.
3. After half an hour, you need to drain the solution from the chickens and dry the carcasses, rub the inside with pepper and salt and fill with pre-prepared rice filling.
4. After this, you should tie the legs of the chickens to secure the filling.
5. The remaining ginger must be mixed with soy sauce, whiskey, the remaining 1 tbsp. sugar and garlic in a small saucepan and bring to a boil.
6. Place the chickens on a baking sheet on their backs and pour the glaze over them.
7. and put in the oven, bake for 45 minutes, every 10 minutes. brushing with glaze.
8. Finished carcasses should be dark brown. Remove them from the oven and let them sit for a few minutes before slicing.

The filling is prepared as follows:

1. It is necessary to soak the rice and dry shiitakes in water in advance in different containers. The water from the mushrooms must be reserved for cooking rice.
2. Pour canola oil into a large saucepan and fry the pieces of Chinese sausage, shiitake mushrooms and chestnuts, add chopped garlic and ginger and continue to cook, stirring, until fragrant.
3. After this, add the drained and dried rice to the mixture and pour in dark and regular soy sauce, add chicken broth and 0.5 tbsp. liquid from soaking the mushrooms, boil and immediately turn down the heat, cover with a lid and cook until the liquid is absorbed.

4. The rice filling must be cooled until ready to use.

Chicken gherkin in the oven in the sleeve

To avoid long-term cleaning of the oven from oil splashes, you can cook the chickens in a roasting bag.

Ingredients:

• gherkins – 2 pcs.;
• lemon – 1 pc.;
• garlic – 2-3 cloves;
• soy sauce – 30 gr.;
• olive oil – 2 tbsp;
• salt, spices.

Preparation:

1. Mix lemon juice, soy sauce and olive oil in a cup. Press the garlic and add chicken spices.
2. Coat the washed chickens with this marinade and leave in a cool place for an hour.
3. Place the carcasses in a baking sleeve and secure the ends. Place on a baking sheet.
4. Bake the gherkins in a very hot oven for about half an hour.
5. Ten minutes before cooking, cut open the bag to allow the chicken to brown.
6. Serve with vegetable salad, or prepare a side dish of your choice.

Such aromatic and juicy chicken can be prepared for lunch on a weekend, or served as a hot dish for a holiday.

Innings

How does the chicken gherkin recipe recommend serving the dish? As they say, there is no limit to culinary imagination. One housewife will place a large green lettuce leaf on a plate, place a chicken carcass on it, and serve the side dish in a separate bowl. The other, on the contrary, will prefer to put the main dish on a side dish base. The two serving options combine a large amount of fresh herbs and a delicious sauce. It can be regular mayonnaise mixed with chopped garlic, or a complex multi-ingredient sauce. Although, to be honest, chicken gherkins are delicious on their own, even without side dishes and sauces.