There are hardly anyone who would refuse a whole chicken baked in the oven with a crispy crust. The dish has already become a classic, and most housewives always prepare its festive feast. The rosy top awakens the appetite, and if you serve the bird with a fragrant side dish soaked in meat juice, your family will be delighted. Please your loved ones and prepare something from the suggested selection of the most delicious recipes for a family dinner.
If possible, buy a chilled carcass. You don’t have to defrost it, which means you can start cooking right away, without any delay. If you can’t find a refrigerated one, then the frozen product should melt without your help. Do not try to defrost it in the microwave or under hot water to speed up the process, as this will only ruin the dish, as the meat will be tough and dry. Otherwise, cooking chicken is very simple, you don’t need to be an experienced cook.
Whole chicken in the oven with a crispy crust (on salt) - the most delicious recipe
I recently discovered a new interesting way to cook a delicious poultry carcass. I like that it is very simple, but the meat turns out divine: the tender fibers are thoroughly saturated with juice and the aroma of spices. You don't even have to go to the store for groceries, since the recipe contains only 4 ingredients.
Compound:
- whole chicken;
- 500 g rock salt without additives;
- spices to taste;
- vegetable oil - 3 tbsp.
How to cook:
Prepare the bird: rinse the inside, pat dry with a towel, if there are feathers and excess fat, cut them off with a knife. Choose a medium-sized chicken weighing about 1.5 kg. Larger broiler chickens take a long time to bake, and the meat may be raw inside.
For marinating, make a mixture: mix vegetable oil with seasoning in a deep bowl. The universal one is suitable for meat, but you can take it separately. Oregano, curry, turmeric, basil, coriander, marjoram, and rosemary go well with chicken. Add seasonings to oil and stir. No need to add salt.
Rub the chicken with the marinade, including the inside; if you have time, leave the greased carcass for a couple of hours so that it is properly soaked.
Pour a packet of salt onto a baking sheet and smooth it out. Do not grease the surface; when baking, the salt itself will harden into a layer, and you can easily separate it. Place the chicken breast side down on the salt and place the baking sheet in an oven preheated to 180 degrees. The time taken for baking is at least 1 hour.
When the meat is covered with a golden brown crust, turn off the heat. Remove the chicken and place on a flat plate. If some of the salt has stuck to the breast, separate it with a knife, it’s not difficult, the layers come off on their own. Boil potatoes as a side dish, make a salad of fresh vegetables or a vinaigrette without potatoes and enjoy a delicious hearty lunch.
Attention!
When you separate the salt from the chicken crust, do it carefully so as not to break its integrity, otherwise the juice will run out.
Whole baked chicken with apples in foil - very tasty and simple
A whole chicken in foil in the oven is very easy to prepare, even if you don’t have much culinary experience. It is important to know that the chicken will taste better if you marinate it first - for a day or at least overnight. For marinating, you can use vegetable oil, spices and herbs, mustard, soy sauce, lemon juice. For a brighter aroma, you can add garlic. To give the chicken a dark burgundy crust, you can use ketchup or ground paprika.
Ingredients:
- 1 chicken carcass (2 kg),
- 1.5 tbsp. l. mustard,
- 2 tsp. with a pile of salt,
- 5 tbsp. l. vegetable oil,
- 1 tsp. spices,
- 2 apples.
Preparation
The cooled carcass must be prepared for baking - it must be thoroughly washed outside and inside, then dried with napkins. You also need to remove everything unnecessary - remnants of feathers, excess fat, skin.
Now you need to make a mass for marinating - for this you need to mix odorless vegetable oil and mustard in a bowl.
Next, you need to add salt and spices for chicken (for meat, for barbecue) to the bowl. Mix everything well.
Carefully spread the chicken with the aromatic oil-mustard mixture on all sides. It is better to put the bird in a deep, large bowl to make it more convenient.
Wash the apples and remove the seed pod. Cut the fruit into small pieces.
Place pieces of apples inside the chicken, compact them so that more can go in.
Tie two chicken drumsticks with food string. Cover the bird with film and place it in the refrigerator to marinate.
After a day or 10-12 hours, wrap the marinated chicken in foil - in one or several layers. In a baking dish, place the chicken in the oven and bake it at 180 degrees for an hour. Then unwrap the foil and bake the chicken for another 30 minutes, basting it with the reserved fat every 10 minutes.
The finished chicken can be served immediately - whole or cut up. Bon appetit!
Secrets of selection and preparation
The first and main secret to cooking the perfect chicken is a well-chosen carcass. It should be moderately large and as fresh as possible. This is indicated by a soft pink tint, a subtle, barely perceptible sweetish aroma and elastic flesh to the touch. If you press on it, the tissue quickly returns to its original shape.
For baking, a frying pan with a thick bottom and walls, preferably made of cast iron, is most suitable. A tall ceramic heat-resistant container will also be just right. It heats up evenly and maintains a consistently high temperature throughout baking. But you need to be careful with glass and thin metal forms. If you get distracted for a minute, the bird will immediately burn.
Cooking time is calculated according to the principle: 40 minutes for each kilogram of weight. A temperature of 180–200°C will be sufficient. However, some housewives do this. Bake the chicken at maximum power for the first 30–40 minutes to achieve a crispy, crispy crust. Then the flame is reduced to 200°C and the bird is cooked until cooked. In order for the carcass to bake evenly, it is turned at regular intervals from the back to the side, then to the chest, the other side and again to the back. Do not forget to water it with the fatty juice, broth or sauce that is released.
Cooking chicken with a crispy crust in a sleeve with potatoes
I really like it when meat is cooked in its own juices. For this purpose, you will need a baking bag, but I use a sleeve; it can be made as large as is convenient for you.
You don't need to wash anything after cooking. Along with the main dish, I suggest making a side dish right away.
Compound:
- chicken carcass;
- tbsp any seasonings;
- salt to taste;
- tbsp soy sauce;
- 2 tbsp. vegetable oil;
- 6-7 garlic cloves;
- potatoes - 1 kg.
Wash the chicken under cool water, lay it down and wipe dry with a towel. Make the marinade in a separate bowl. To prepare it, mix vegetable oil with spices, pour in soy sauce and squeeze out the garlic for flavor. Lightly salt the liquid and coat the carcass with it inside and out. The longer the bird marinates, the better, so set it aside for a couple of hours.
Meanwhile, prepare the side dish. Wash the potatoes, cut into large slices and place them in a cup. Grease the pieces with oil, squeeze garlic on them and add spices, you can sprinkle with dried herbs.
Place the chicken in the baking sleeve and place potato wedges on the sides. Tie the sleeve on both sides, pierce it in several places to let the hot air escape, and place it in an oven preheated to 220 degrees. Bake the dish at this temperature for at least 40 minutes, then reduce the heat to 180 degrees and keep the chicken for another 1 hour.
When the chicken is ready, remove it from the sleeve by cutting the film and transfer it to a plate. Place baked potato wedges on the sides. During the cooking process, they will be saturated with meat juice and the aroma of spices. You can serve the meat with a light vegetable side dish, for example, fresh cabbage and cucumber salad.
Keeping it juicy
The main thing in roasting chicken is to prevent the meat from becoming dry and tasteless. It is naturally low-fat and does not have a very strong independent taste, unlike meat, such as beef and pork. An easy way to make chicken tastier is to place pieces of spiced butter under the skin of the breast.
And in order to preserve the juiciness and softness of the meat, the carcass must be salted before cooking. To do this, prepare a brine or, as it is also called, “solinade”: take 50 g of salt for 1 liter of water, you can add your favorite herbs and spices to taste. The chicken carcass should be kept in brine for 6–8 hours.
If you simply rub salt on the bird, it will actually draw water out of the skin, making it crispier. You can combine these two steps for perfect chicken with a golden crust and juicy meat. If you plan to rub the skin with salt, make the brine less concentrated so that the bird does not end up over-salted.
Recipe for grilled chicken with a golden crust on a spit in the oven
If you, like my family, love chicken with a fried, delicious crust, then my recipe will be a godsend for you. You will need an oven equipped with a spit, then baking occurs evenly.
Make sure the stove has a grill function. The cooking time is 1.5 hours.
Compound:
- whole chicken - 1 pc.;
- spices (paprika, thyme, ground black pepper);
- soy sauce - 80 ml;
- garlic - 4 cloves;
- onion head.
- how to cook:
Blot the washed carcass on all sides with paper napkins. Next, the meat needs to be sprinkled with soy sauce, then it will be very juicy. Pay special attention to the breast area. Finely chop the garlic with a knife; no need to put it through a press, this will make it more fragrant. Rub it on the wings, thighs, back and other parts. Rub paprika, pepper and thyme into the skin. Once the chicken is cooked, wrap it in foil and put it in the refrigerator.
After 1-2 hours, remove the bird and place it on a spit, then thread the onion. During the frying process, the vegetable will give off smell and juice, which will nourish the meat from the inside. Fix the legs in position on top of each other, and for the wings, make small cuts on the sides and insert the tips inside. Remember that the carcass will rotate on the spit; nothing should be loose.
Place the spit inside the oven in grill mode. Leave for half an hour, then when the bird's breast is on top, return to normal and continue to bake for another 40-50 minutes.
A chicken weighing 1.5 kg will be ready after 1.5 hours. Remove it from the spit and place it on a flat plate. You can cut up the bird without directly removing it, it’s much more convenient. Remove the onion; it will no longer be needed. Bon appetit!
On a note!
While the carcass is rotating on the grill, place a baking sheet with a side dish of vegetables on the lower tier of the oven. All the juice from the bird will drip onto the side dish, imbuing it with smell and taste.
On a bed of vegetables
The chicken is baked as a whole using the same technology as in previous recipes. That is, it needs to be greased with salt, spices, herbs and garlic. Perhaps mayonnaise. And then put it in the oven. But not on a simple pallet, but on a bed of vegetables. Which crops to choose, each housewife decides independently. The best combinations are broccoli, carrots, onions. Or asparagus, peppers, eggplant. Or zucchini, cauliflower, tomato. Vegetables, like meat, are pre-seasoned with spices.
How to bake chicken so it turns out juicy and golden brown
When preparing meat dishes, chefs advise adding seasonings; they add a beautiful color and incredible aroma. Spices such as curry, turmeric, cumin and coriander are great for poultry dishes.
Most spices are sold in the store in dried form, so in order for the meat to be saturated with them, you need to put it under the skin or marinate it for a long time. So, if you are going to bake the whole carcass, start cooking in advance.
Compound:
- medium chicken weighing up to 1.5 kg;
- 1/2 tsp ground pepper;
- salt to taste;
- paprika, coriander 1/4 tsp each;
- 2 tbsp. mayonnaise.
How to cook:
Dry the washed chicken with towels, knead the meat with your hands, then rub with salt, pepper and coriander mixed with paprika. You need to rub not only the top part, but also the inner surface. Then, put mayonnaise on the skin and spread it with a silicone brush. Leave the bird to marinate in spices and sauce for at least 3-4 hours.
Preheat the oven to 200 degrees. Place the prepared chicken on a sheet lightly greased with oil and place inside the oven for 15-20 minutes, but no more. This is necessary so that the crust sets and becomes crispy. Then reduce the heat to 180 degrees. Bake for another 40-50 minutes.
When the aroma of cooked meat begins to emanate from the oven and the skin becomes crispy, turn off the heat. Don’t take the chicken out right away, keep it a little warm, then it will finally cook. For the main dish, prepare a side dish of fluffy rice or cook mashed potatoes. Bon appetit!
On a note!
If you don't eat mayonnaise, then replace it with sour cream. This way you will reduce the calorie content of the dish and the crust will brown.
Whole baked chicken in the oven with a crispy crust - recipe with honey and mustard
Many housewives know and can cook Peking duck, but I found the best and most budget-friendly way to make the dish even tastier. The trick is to prepare the marinade. We will make a honey-lemon glaze, it gives unusual notes in taste, and the chicken will be delicious!
If you still haven’t decided what to cook for dinner, remember the simple recipe and start cooking, I assure you that the result will not disappoint you at all.
Compound:
- chicken carcass weighing 1.2-1.4 kg;
- large ripe lemon;
- natural honey - 100 g;
- 2 tsp mild mustard;
- spicy herbs - tsp;
- tsp salt.
Prepare the bird: remove excess fat, rinse under water and pat dry with napkins. Set it aside for now and prepare the marinating mixture. To do this, mix lemon juice in a bowl (reserve a couple of tablespoons), add mustard, spices and salt to it, and grate the zest if desired. Stir well with a spoon until the mixture becomes homogeneous.
Coat the entire chicken with the resulting marinade, remember to turn over as you go. Once all the poultry is coated, place it in the pan and refrigerate for a couple of hours, or ideally overnight.
Preheat the oven to 180 degrees. Place a sheet of foil in a baking dish and place the marinated carcass on it. To make your baked chicken look more appetizing, tie its legs together with string. Cover the top with foil and bake in the oven for at least 1 hour.
After the time has passed, open the sheet, and to prevent the tips of the wings from burning, wrap them with pieces of foil. Mix liquid honey in a bowl and add lemon juice to it. Use a silicone brush to coat the bird and place it back in the oven. Do this 3-4 more times every 5-8 minutes.
When the honey glaze shines on the skin, the dish is ready. Take it out of the closet and decorate with fresh greenery for contrast. The unusual combination of meat with sweetness and sourness will undoubtedly appeal to everyone, even sophisticated gourmets.
On a note!
Sometimes, during long-term storage, honey begins to become sugary. In this case, warm it up a little in a water bath, and the product will again acquire a uniform, smooth consistency.
Step-by-step cooking of a whole chicken on potatoes in the oven
When I don't have time to cook, one old proven recipe helps me out. For baking you will need a broiler carcass, not too large, the weight should be about 1 kg. I bake it right away with potatoes, then I don’t have to figure out what to make for the side dish. Everything is extremely simple and clear; anyone, even a beginner, can handle the preparation.
Compound:
- chicken - 1 pc.;
- 3 tbsp. mayonnaise;
- potatoes - 5-6 tubers;
- pepper, salt, spices to taste.
How to cook:
Peel the potatoes and cut into small cubes. Place it evenly on a baking sheet, add a little salt and pepper. Add your favorite seasonings and pepper to the mayonnaise, stir and brush over the chicken.
Place the carcass right in the middle of a baking sheet with potatoes and bake in an oven heated to 200 degrees for about 1 hour. The meat will release juice as it cooks, pour it over the top of the potatoes.
After the time has passed, check whether the chicken is ready or if you need to wait a little longer. To do this, pierce the meat in the place where it is located close to the bone. If clear juice flows out, turn off the heat; there should be no blood.
Place the finished chicken on a plate, place potatoes on the sides and sprinkle with finely chopped herbs. Don't forget to put adjika and horseradish with mustard on the table. Bon appetit!
French meat recipe
There is nothing easier than cooking chicken in the oven without mayonnaise and sour cream. Let's start the process by preparing the sauce. For this we need a small saucepan. We transfer the butter into it and heat it over low heat, not forgetting to add the garlic passed through the press. Next, add flour and stir the mixture. Gradually pour in some of the milk, mix again and add the rest. Our sauce is almost ready, all that remains is to add spices. The mass must be boiled to a thick consistency. Then turn off the heat and leave the sauce to cool.
To prepare, take a mold. Lubricate its surface well with butter. Chop the onion into rings. We also cut the tomatoes into circles, and cut the mushrooms into thin slices. Wash the chicken fillet well and then dry it with towels. Cut the prepared meat into strips. Next, pepper and salt it. And grate the cheese.
After the preliminary procedures, we begin to form the dish. Place the products in layers on the bottom of the mold. First, add the onion and a layer of chicken. Sprinkle some of the shredded cheese on top of the food. Pour the prepared sauce over the preparation. Next, lay out the mushroom layer, tomatoes and fill everything with sauce again. Sprinkle cheese on top of the dish.
Place the mold in a well-heated oven. The dish takes at least 25-30 minutes to prepare. Now you know how to cook chicken in the oven without mayonnaise. A simple recipe makes a wonderful dish.
How to cook a whole chicken with buckwheat in the oven (stuffed)
For a hearty family dinner, make a poultry dish using one very tasty recipe. There is no need to think about what to cook for the side dish, since it will already be inside the carcass. You can supplement it with champignons, I used canned ones, but you can use frozen or fresh. First sauté the mushrooms in oil; they should be ready.
Compound:
- chicken - 1 pc.;
- a glass of buckwheat;
- 200 g champignons;
- bulb;
- carrots - 1 pc.;
- spices, pepper, salt;
- garlic - 4-5 cloves.
How to cook:
First you need to marinate the chicken. Rub it on all sides with spices, chopped garlic and salt. If the meat seems tough to you, then you can soak it in kefir for several hours. The dairy product will nourish the fibers and the meat will become soft. Set the bird aside for 3-4 hours; you can put it in the refrigerator for the whole night.
Boil the buckwheat until almost done, drain in a colander to drain excess water. Peel the onions and carrots, cut into small pieces. Cut the mushrooms into large slices and fry in a dry frying pan. After a while, add vegetables to them. Fry for another 5-7 minutes until the onion turns golden, then remove the frying pan from the stove and mix its contents with buckwheat porridge.
Remove the chicken from the refrigerator, stuff it with buckwheat porridge with vegetables and mushrooms. Pack the filling as tightly as possible so that the skin does not wrinkle. Pinch the cut with skewers, transfer the bird to a baking sheet and bake at a temperature of 180-190 degrees for an hour and a half.
Before taking a sample, remove the toothpicks, place the side dish on a flat dish, and place the baked chicken in the center. This deliciousness will come in handy for any holiday feast; everyone will want to snatch a tasty morsel. Bon appetit!
Attention!
Buckwheat does not need to be soaked before cooking, otherwise it will boil too much and will not be crumbly.
Chicken baked on a jar with a crispy crust
Not everyone has a grill to cook meat on, but enterprising housewives have easily found a replacement for it. To prepare, you will need an oblong glass jar; it must be without the slightest cracks or chips, then it will not burst. It is better to take a container with a volume of no more than a liter, this is the most optimal size.
Compound:
- chicken carcass;
- head of garlic;
- large onion;
- spices (coriander, turmeric, black pepper, paprika, curry);
- bay leaves – 2 pcs.;
- peppercorns;
- salt;
- 2 tbsp. vegetable oil.
How to cook:
Prepare the bird for baking: rinse, trim off excess fat and season with salt and pepper. If you have time, wait a little while cooking so that the spices have time to permeate the skin and meat with their aroma. If not, no big deal.
Fill the jar with water to about 2/3 of the total volume. Chop the onion coarsely, put it in water, add bay leaves and peppercorns. During the cooking process, the broth will boil and will saturate our chicken from the inside.
Place the chicken on top of the jar and wrap the tips of the wings in foil to prevent them from burning. Turn on the oven and preheat it to 180 degrees. Pour warm water onto a baking sheet and place the jar, then place on the middle rack of the oven. Periodically add water to the pan as it boils. Baking time takes approximately 1 hour.
About 15-20 minutes before the end of cooking, mix vegetable oil with chopped garlic in a separate bowl. Wet a brush and generously brush the chicken with it. You need to grease every 5 minutes until the crust becomes golden brown and hard.
When everything is ready, carefully remove the bird from the can and serve, cutting into portions.
Attention!
After turning off the heating, do not immediately remove the pan, but hold it for a while with the door open inside the oven.
Lemon and fragrant herbs
Lemons, combined with garlic and fresh herbs, also harmonize well with white meat. First, we will make several cuts on the carcass with a sharp long knife. Insert thinly sliced garlic into them. Leave a few cloves of garlic whole and place inside the chicken along with 3-4 sprigs of fresh thyme and rosemary.
Rub the outside of the carcass with salt and black pepper, place in a greased baking dish, and pour in the juice of one lemon. Cut the second lemon into neat circles. We hide some inside the chicken, and spread the rest around.
Place the pan in the oven and bake the bird: the first 20 minutes at 220°C, then reduce the flame to 180°C and leave for another 60–70 minutes. We will definitely use the browned lemon slices for serving.
How to deliciously bake a whole chicken with rice
If you like to eat delicious food, but at the same time carefully monitor your health, you will definitely like the following recipe. Stuff a chicken carcass with crumbly rice and vegetables, it turns out incredibly tasty, and it’s easy to do. It is better to take steamed and long rice; round rice will not work: it will turn into porridge.
Compound:
- whole chicken – 1 pc.;
- 3 tbsp. soy sauce;
- tsp mustard;
- ½ tsp ground black pepper;
- tsp curry;
- 3 garlic cloves;
- a glass of long grain rice;
- large carrot;
- onion head;
- 2 tbsp. vegetable oil;
- salt and pepper to taste.
How to cook:
Rub the carcass with salt, pepper and curry. Mix soy sauce and mustard in a bowl and squeeze in the garlic. Pour the marinade over the chicken, wrap in foil and leave in a cool place for 2 hours.
In the meantime, prepare the filling: boil the rice, but not until cooked, but so that the grains are hard. Fry grated carrots and finely chopped onion over medium heat. When the vegetables turn golden, mix them with boiled rice.
Scoop the filling with a tablespoon and stuff it inside the chicken. Do not press the rice too tightly, as this will cause it to lose its shape and become crumpled. Sew up the chicken skin using large stitches to prevent the filling from falling out. Secure the legs with threads, placing them crosswise.
Place the bird in a baking dish lined with foil and cover the top with a sheet. Bake the meat in an oven preheated to 180-200 degrees for 40 minutes, then remove the foil and leave for another 30 minutes.
Before removing the dish from the oven, check it for doneness. Make punctures in several places and see if there is any blood. If clear liquid flows out, the chicken is ready. You can take the sample immediately, while it is still warm. Bon appetit!
On a note!
In cooking, you can use wild varieties of rice or the brown variety; they are healthier than polished grains.
And if you stuff the chicken with pancakes, the resulting dish is simply a bomb!
Recipe for meat with prunes
The chicken fillet must first be beaten, then salt, pepper and grease with sour cream. The meat should marinate for some time.
In the meantime, wash the pitted prunes well and scald with boiling water. Then cut it into small cubes. Heat the butter in a frying pan and sauté the plum pieces in it. Then add the onion slices and fry the mixture until tender. Add grated cheese and chopped nuts to the resulting filling.
Spread the mixture onto each piece of fillet and roll it into rolls. You can secure the product with toothpicks or thread. In a separate container, beat the eggs and dip each roll in them. Then roll them in breadcrumbs. Bake the meat on a baking sheet lined with baking parchment. The dish takes about 30 minutes to prepare. The rolls are served with a sauce made from sour cream, sugar and chopped nuts. Before serving, the meat is poured with dressing and decorated with herbs.
