Baked in the oven, it will become the central dish on the holiday table, and will diversify a weekday dinner, and will serve as an excellent snack for beer on a day off (I mean your favorite Spicy chicken wings). There are a lot of options for cooking chicken in the oven: baking the whole chicken, including stuffed, stewing parts of the chicken in sauce, cooking with other ingredients in a sleeve or baking in foil. In short, for every taste, from the simplest dishes to more complex ones, for example, chicken Galantine, stuffed in a special way, without bones.

Before baking, the gutted chicken should be washed, blotted with a paper towel, and then salt and pepper inside and out.

For a good dinner on the weekend or on weekdays, I highly recommend baking Chicken with potatoes and other vegetables in a sleeve (a special cooking bag made of polyethylene for cooking in the oven). You can bake it whole or in parts. In any case, steaming with hot air, the dish will turn out very juicy, it will retain a large amount of vitamins and nutrients, and the ingredients, saturated with each other’s juice and aroma, acquire a unique taste. The sleeve can also be used in the microwave.

When baking chicken (preferably parts), you can wrap it in foil or place the carcass on it.

To make small pieces of chicken juicy, it is better to bake them in a pot or in a mold, cast iron or glass.

You can also bake directly on a baking sheet, periodically basting with the released juice. True, after this you will have to wash not only the baking sheet, but also the inside of the oven.

Despite the fact that cooking chicken in a slow cooker takes quite a lot of time, many people prefer this method, thanks to which the meat turns out tender, very juicy, healthy, and also does not burn. This method does not require any effort, which is also important.

Remove the skin from the chicken and trim off the fat. By the way, the chicken pieces can be lightly fried, which will add a special, rich aroma to the dish. If chicken is cooked with vegetables, then it is better to place pieces of vegetables on the bottom of the unit and cover it with a layer of meat on top, since it will take more time to cook fresh vegetables than to cook poultry meat. It is better to add spices during cooking, and herbs and salt at the end.

You can cook chicken in a slow cooker in different ways: the whole carcass, pieces in sauce, with vegetables and side dishes. You should not overuse sauces and gravies, since the liquid in the multicooker evaporates weakly.

Here's a good recipe Chicken in sweet and sour sauce for a multicooker.

• legs 3 pcs.
• apple 1 pc.
• vegetable oil 2-3 tbsp.
• natural honey 1 tbsp.
• ketchup 1 tbsp.
• mustard 1 tbsp.
• soy sauce 1 tbsp.

Add oil to the slow cooker and add the legs, fry for 15 minutes, turn over and add salt. Place apple slices on top of the meat and fry for another 15 minutes. Prepare the sauce from the remaining ingredients, pour it over the chicken with apples and simmer the dish for 1.5-2 hours.

To prepare grilled chicken, you need to choose a fresh, young, tender carcass, preferably six-month-old chickens, which just need to be salted, peppered, and greased with oil. It is better to marinate the chickens first.

Charcoal chicken recipe

Cut 1.5 kg chicken along the breast, like tapaka chicken. We fasten the wings behind the back of the carcass. Prepare the marinade: mix 1 tsp. chopped sage and rosemary, 1 tbsp. salt, 2 crushed cloves of garlic, a little black pepper with 1 tbsp. olive oil. Rub the inside of the chicken with the mixture and marinate for 1 hour. Now the carcass can be placed on a grill over the coals at a height of 20 cm and fried, turning often and periodically brushing with olive oil. The fat has stopped draining from the chicken - you can lower the grill 5 cm lower. The chicken cooks over coals for about an hour. This delicious bird is especially good with dry red wine. You can also serve it with vegetables fried on skewers: tomatoes, zucchini, eggplant.

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Chicken is a very common food item. There are several reasons: low cost, low calorie content, and simply pleasant taste. Boiled chicken has few calories.

All parts, except the bones (of which there are not many), can be used for food, that is, the product is practically waste-free. However, for all its simplicity, chicken requires attention during preparation, in particular, cooking.

A chicken carcass is usually cut into several parts - legs (thighs, drumsticks), wings, back and breast. All chicken is suitable for cooking.

If you want the broth to be clear, it is best to use the breast or back. Legs and wings are suitable for richer broths. Chicken giblets also go well; soup made with this broth will be strong and fatty.

The calorie content of different parts also varies.

Part of a chicken carcass	Calorie content, kcal/100 g	Fats, g	Proteins, g	Carbohydrates, g
Breast	137	1,8	29,8	0,5
Shin	158	5,6	27,0	0
Hips	185	11,0	21,3	0,1
Wings	186	12,2	19,2	0,0
Soup set (back, tail)	181	12,6	16,5	0,4
Liver	166	6,2	25,9	2,0
Heart	182	10,9	20,0	1,1
Stomachs	114	4,2	18,2	0,6
Chicken (whole)	170	7,4	25,2	0,0

How to prepare chicken for cooking

Before boiling the carcass, you need to see what condition it is in: frozen, chilled or fresh.

Frozen chicken needs to be thawed. It is better to do this naturally, without using a microwave or placing it under warm water, as this will defrost the carcass unevenly.

After defrosting, rinse the bird with cool water, remove the remaining entrails and congealed blood. Also inspect the skin to see if there are any remaining feathers or dried skin. They should also be removed.

With chilled and fresh chicken, do the same as with defrosted chicken; before cooking, fresh chicken must be scorched and rinsed again with cool water.

Before cooking, it is better to dry the carcass a little to remove excess liquid. Tuck the legs into the cut in the skin on the belly if the chicken is cooked whole or the carcass is chopped into pieces. The latter option is best if the bird is old or has blemishes.

How to properly cook a whole chicken

If the chicken is cooked for broth, it is done as follows:

1. The prepared carcass is poured with cold water and placed on the stove.
2. Bring the water to a boil, remove the foam with a slotted spoon.
3. Add salt, pepper, onion and carrots.
4. Reduce the heat and cook until done.

For delicious boiled chicken, this is done a little differently:

1. The chicken carcass is placed in boiling water.
2. Bring to a boil.
3. Add salt to taste.
4. Reduce heat and cook until tender.

Another delicious recipe for chicken broth with offal:

1. The prepared chicken carcass and well-washed heart, liver and stomach are placed in a saucepan.
2. Fill with cold water and put on fire.
3. Cover the pan with a lid and bring to a boil.
4. The resulting foam is removed with a slotted spoon.
5. Reduce the heat and leave to simmer until done.

How many minutes should you cook the chicken until done?

Cooking time for chicken depends on its quality, age and integrity.

A whole chicken carcass is boiled for 25-30 minutes after the water boils. Since the meat is young, it cooks much faster.

Old chicken takes about 3 hours to cook. Broiler - about 1.5 hours, this is due to the fact that it is large. Poultry takes 1.5-2 hours to cook due to the fact that its meat is tougher, but it produces a thicker and richer broth.

Of course, chicken parts cook faster than a whole chicken. The fillet will be ready in 30-40 minutes. The readiness of the thigh and drumstick can be checked after 30-35 minutes. And the wings cook even faster - 20-25 minutes.

How to cook in a slow cooker

In a slow cooker, chicken can be cooked either whole or chopped into pieces.

Recipe with a whole carcass:

1. Prepare the chicken carcass.
2. Place it in the multicooker bowl and fill it with cold water.
3. Set the “Cooking” mode for 50 minutes.
4. Check preparation periodically.
5. 10 minutes before the end of the cooking time, add salt, pepper, and bay leaf to the broth.

Recipe with shredded chicken:

1. Chop the carcass into pieces.
2. Place in a bowl and fill with cold water.
3. Set the cooking mode to 40 minutes.
4. Monitor the preparation.
5. 5-10 minutes before the end of the cooking time, add pepper, salt, and bay leaf to the broth.

In the microwave

1. Place the chopped chicken carcass in a microwave-safe container.
2. Fill with cold water and close with a lid.
3. Some microwaves have functions with ready-made recipes. In this case, you just need to select the appropriate option and install it.
4. If the microwave is simple, without additional functions, then you need to set the maximum power and cooking time to 40 minutes.
5. Then, before the end of the cooking time (5-10 minutes), add salt, pepper, and bay leaf to the broth.

How to steam chicken

To cook this way, you will need a double boiler or a multicooker rack.

1. Cut the carcass into pieces and add salt.
2. Pour cold water into a bowl or pan.
3. Place the chicken on the grill.
4. Put the pan on gas. If you boil in a slow cooker, you need to set the “steaming” mode for 35 minutes.
5. Make sure that all the water does not evaporate. Cook for 35-40 minutes.

This dish is considered dietary and most suitable for proper nutrition.

How to cook in a pressure cooker

1. Rub the prepared chicken carcass with salt.
2. Place it in a pressure cooker.
3. Add a little water, you don’t need a lot, as the chicken itself will release the required amount of liquid.
4. Close the lid and place on the stove.
5. Monitor your blood pressure. As soon as it reaches the maximum level, you need to reduce the heat.
6. Leave to cook for 25-30 minutes.
7. After the time is up, remove the pan from the heat, wait for the pressure to drop, open and check for readiness.

If clear juice comes out when the thigh is punctured, the chicken is ready to eat. If the juice is red, you need to close the pressure cooker with the lid again and put it on the fire for another 3-5 minutes.

For soup

It is better to choose young or soup chicken for soup. Homemade chicken is also good for a good color in the broth.

1. Place the prepared chicken in a saucepan and cover with cold water.
2. Bring water to a boil.
3. Drain the foamy water from the pan and fill with clean cold water. Put it back on the fire.
4. After boiling, skim off any foam that appears and reduce the heat.
5. Add salt and pepper.
6. Cook until done. Strain the broth and cut up the carcass.

Another way to cook chicken broth with eggs is shown in the video.

How to cook chicken fillet for salad

To prepare salads, you most often need boiled chicken fillet. And the resulting broth can also be used for soup or just like that.

1. Wash the chicken fillet.
2. Place it in a saucepan and cover with cold water.
3. Place on fire and bring to a boil.
4. Add salt and reduce heat.
5. Cook until done, 25-30 minutes.

How to cut a carcass into pieces for cooking: legs, wings, thigh, drumstick

Before cooking, the chicken is cut up. First, the carcass is prepared as described above. Then the last joint of the wing and the tips of the legs are trimmed; nothing else is needed if the carcass is cooked whole.

If the carcass needs to be cut, the legs are separated, cutting at the joint into drumstick and thigh. Next, the wings are cut off. The breast and back are separated by cutting along the sides and near the throat.

In addition, you can cut the breast into fillets and bones yourself. To do this, first remove the skin from the breast. Then, using a sharp knife, the flesh is separated from the breast bone and ribs.

Is it possible to cook frozen chicken?

It is not advisable to cook unfrozen chicken, since all the bacteria will remain with it and go into the broth. In addition, the broth will be cloudy. Possible deterioration in taste. This carcass will take much longer to cook. Therefore, it is better to thaw and cook an already thawed carcass.

How to store boiled chicken

After boiling chicken, there are often pieces left that are not eaten immediately. It is best to store them in broth. This way they will not dry out and become weathered. You can use special containers for storing in the refrigerator. They are closed with a lid, which also prevents drying out.

As a last resort, if it is not possible to store as indicated above, the leftovers are put on a plate and put into a bag. This method is not advisable, as the meat may become steamy and suffocate. There is no need to put boiled chicken in the freezer. There it freezes and the taste deteriorates.

It is better to reheat in the same broth or in the microwave.

Chicken meat is very healthy for any adult. It and its broths are recommended after operations and illnesses. This means that even doctors consider this product safe. But you need to buy poultry from trusted producers and farmers.

How and how much to cook homemade chicken, broiler chicken, chicken pieces, frozen carcass.

You can boil the chicken to make a broth. Chicken broth is delicious on its own. You can also prepare various soups, borscht, and sauces using chicken broth.
Chicken is also boiled as an ingredient for preparing main courses, or simply to have boiled chicken meat.

What kind of water should I cook chicken in?

There are two options:

• Start cooking the chicken prepared for boiling in cold water
• put it in boiling water

IMPORTANT: If you want to get a tasty broth, it is better to put the chicken in cold water. If the main thing is to get tasty meat, you should choose the second option. The meat protein will thus not curdle and remain in the meat, making it soft and juicy.

VIDEO: How to properly boil chicken?

How to cook chicken in a saucepan until done?

1. The washed and seared chicken is placed in a pan.
2. There should be enough water in the pan to cover the carcass or its pieces
3. After the water with the chicken has just boiled, you need to remove the foam from it, otherwise the broth will not be transparent
4. Keep the pan on the fire without a lid until the water boils.
5. As soon as the boiling process has established itself, the foam has been removed, the pan with the chicken boiling in it can be covered with a lid and left over low heat.
6. The readiness of the chicken is checked by piercing its meat with a knife or fork. A knife or fork tines penetrate into already cooked chicken meat gently and easily

IMPORTANT: There is no specific cooking time for boiled chicken. It all depends on her “age” and size

If the carcass is bought in a store, then, as a rule, they sell young, quickly cooking specimens
The cooking time for homemade chicken or chicken purchased at the market depends on its age and method of feeding.

An old chicken can be cooked for an hour and a half, even two, and still remain tough. True, the broth turns out thick and rich.

IMPORTANT: During the cooking process, you need to add salt, onions, carrots, peppers, ingredients that will add flavor to the broth and meat.

How and for how long to cook chicken in a pressure cooker until done?

A useful invention of mankind - a pressure cooker - was created in order to quickly and healthily cook various foods. It’s not for nothing that it’s called a pressure cooker.
Chicken cooks faster in a pressure cooker than in a saucepan. The exact cooking time again depends on the type of chicken.

To cook chicken in a pressure cooker you need:

• wash
• cut into pieces
• put in a pressure cooker
• add spices and vegetables to it
• to fill with water

IMPORTANT: Instant Pot broiler or chicken pieces will be ready in 15 minutes. A whole chicken will take about 25 minutes to cook.

Homemade or market chicken (young) will be cooked in 35 - 40 minutes. A middle-aged and active chicken will cook for about an hour, then check when done.

How and how long to cook chicken in a slow cooker?

To cook chicken in a slow cooker, select the “stew” mode. The “baking” mode is also suitable.
As always, wash the chicken, cut it into pieces (or not), put it in a container, add salt and spices, vegetables or marinade to it.

It is best to choose a chicken or a young broiler for cooking in this way. A whole chicken in a slow cooker will cook for about an hour, while a chicken cut into pieces will take about half an hour.

VIDEO: The most delicious boiled chicken

How and how long to cook a whole chicken after boiling?

1. Even if you put chicken in a pot of boiling water, it will take some time before the water boils again
2. When the water boils along with the chicken, the process of cooking the carcass itself has begun. Now you need to remove the foam and close the pan with a lid.
3. Leave to simmer over low heat

A whole chicken will take longer to cook than a chicken cut into pieces. The approximate cooking time is an hour - one and a half, and if market chicken, then two hours, or even longer. It is necessary to check the readiness of the chicken no earlier than after the specified time.

How long does it take to cook broiler chicken after boiling until done?

Broilers differ from regular chickens in that they are meatier and cook quickly. Therefore, a whole broiler chicken will take 35 minutes to an hour to cook from boiling until done.
During cooking, do not forget to add salt, onion, bay leaf, and spices to the broth as desired.

How and how long to cook chicken breast after boiling?

It is unlikely that anyone will specifically separate chicken breast from chicken purchased at the market or from homemade chicken. Usually these are used to prepare tasty, healthy and rich broths.

The chicken breast is cooked for about half an hour.

If you cook chicken breasts, then most likely they were bought in a store, already specially separated. This means that the breast is taken from a young, fast-cooking chicken. Therefore, the chicken breast will cook from 20 minutes to half an hour after boiling.

How and how long to cook chicken pieces after boiling?

Chicken cut into pieces cooks faster than a whole chicken.
You will need to cook the chicken for min. 30 after boiling, and then check its readiness by piercing, for example, breasts. A knife or fork tines fit easily into cooked meat.

VIDEO: How to cook chicken breast?

How and how long to cook a chicken thigh after boiling? How and how long to cook chicken wings after boiling?

Separately taken chicken thighs, as well as wings, are cooked for 25 - 30 minutes from the moment of boiling until done.

Chicken wings and legs are cooked quickly, no more than half an hour.

How and how long to cook chicken fillet after boiling until done?

Chicken fillet is also cooked for 20 - 30 minutes until cooked.

How and how long to cook chicken for soup?

1. The process of preparing boiled chicken soup will take 30 - 35 minutes.
2. For soup, it is advisable to cook the chicken after cutting it into pieces
3. If the chicken is young, and 15-20 minutes have already passed after boiling, then you can gradually add the necessary ingredients to the soup
4. So, first put onion and salt into the broth, then - prepared and cut into pieces potatoes, the cooking time of which in the broth is 10 - 15 minutes
5. Next, add cereal or noodles to the broth and cook for 10 to 5 minutes.
6. At the end of cooking, a couple of minutes before turning off, add cooked carrots, onions, celery (to taste), peppercorns and bay leaves into the soup.

How and how long to cook chicken broth?

The chicken must be scorched to remove any remaining feathers, washed, cut up, or cooked whole.

If you cook a whole chicken, make sure that all the meat is thoroughly cooked. This will take longer than, for example, boiling chicken in pieces.
If the goal is to prepare a delicious broth, then it is better to take homemade or market chicken. Even if not very young.
You'll just have to lengthen the cooking time, perhaps 2 hours or even longer.

Which part of the chicken is best to make broth from?

The most healthy and dietary broth is obtained from chicken giblets, and these are the legs, the upper part of the wings, the neck, the head with a scallop, the stomach, and the liver.

True, it is better not to use liver for broth; it imparts a specific bitter taste and changes the color of the broth.

Some people like to cook broth from chicken breasts, some prefer to choose meat with bones, so that they can later savor it with cartilage. It all depends on personal tastes and desires.

Can I cook frozen chicken and for how long?

Of course, it is better to cook from defrosted meat. Well, what if you don’t have time to wait for the chicken to defrost?!
Frozen chicken can be placed in boiling water. You just have to wait longer for it to boil, and it will take longer to cook.
Add another 40-45 minutes to the usual cooking time for boiled chicken.

How long to cook chicken legs?

Chicken legs make a delicious broth.
It is not possible to check their readiness by piercing them, because they consist of bones, cartilage and joint tissue.
Cook store-bought chicken legs for 30 minutes, homemade chicken legs for 10 minutes longer.

VIDEO: How to cook chicken hearts?

Before you cook chicken, it needs to be prepared in a certain way. Frozen chicken must first be completely defrosted. Then the chicken carcass should be dried with a kitchen towel and scorched over the flame of a gas burner to remove the feathers and fluff remaining after plucking. After this, the chicken carcass should be thoroughly rinsed inside and out under cold running water.

Molding

To give the chicken carcass a beautiful appearance and ensure even cooking, it is shaped. The easiest way is to mold the carcass “into a pocket”. To do this, slits are made in the skin at the bottom of the abdomen and the joints of the legs are set into them, and the wings with cut off tips are tucked towards the back. Your chicken is now completely ready to cook.

Cooking

Now we will tell you how to cook delicious chicken for later serving as a second course. Take a pan and fill it about 2/3 full with water. Put it on fire. To keep the chicken meat tender and juicy, the chicken is placed in boiling water! Then the skin proteins quickly coagulate, and all the juice remains inside the carcass. Once you lower the chicken into the pan, the boiling will naturally stop. Wait until it boils again, carefully remove the foam and fat from the surface with a slotted spoon, reduce the heat and cover the pan with a lid. After 15 minutes, salt the broth and add a small onion and carrot to it. As a rule, no more spices and roots are added to the broth, as they drown out the natural chicken aroma. Next, cook the chicken until done, which can be easily determined by piercing the thick part of the leg with a fork. If the fork goes in easily, the chicken is ready. The cooking time for an average young broiler chicken purchased in a store averages 45-60 minutes. It is worth mentioning separately about village chickens purchased at the market.

How to cook old chicken?

The age of standard store chickens raised at a poultry farm is strictly controlled by the manufacturer, but chicken from the market may well turn out to be old. It is possible to determine the age of a chicken by the color of its skin and the condition of its bones. In old chickens, the skin is somewhat rough, yellowish in color, the internal fat is golden in color, the keel bone (the central bone of the breast) is very hard and does not bend at all when pressed with your fingers. If you get just such a chicken, don’t be upset - the broth from it will be the most delicious, aromatic and transparent. There are little secrets to how to cook an old chicken. The prepared chicken is placed in a pan, filled with cold water and placed on high heat. Bring to a boil, remove the foam that appears on the surface several times, reduce heat and cook for 30-40 minutes. Then salt, add carrots, onions, parsley and celery and cook until tender at a low boil (approximately 2-3 hours).

How to cook chicken quickly?

Don't know how to cook chicken quickly? Try cutting it into pieces before cooking. This will slightly reduce the cooking time.

Broiler chicken, due to its relative cheapness and other satisfactory advantages, has truly become the most popular product in home cooking. They cook everything from it, and for special occasions they often bake it whole, sometimes in very intricate ways. But you can cook a whole chicken appetizingly not only in the oven. Whole boiled chicken is nutritious, juicy and tasty. A real chance to feed your family without much expense and without much effort.

For cooking with a carcass, it is better to choose a young, medium-sized broiler chicken (old domestic or broth-based chickens are not welcome in this case :-)), so that it fits well in the pan. There is also plenty of broth - an excellent reason to prepare chicken soup for tomorrow's lunch

• Preparation: 10 minutes
• Preparation: 1 hour

Ingredients

How we do it

1 We have the freshest chicken weighing 1400 grams, which will fit wonderfully into the existing pan - it will fit, and you won’t need a lot of water. The less water needed to cook the chicken, the less it will be reduced into broth and, therefore, the flesh will retain its rich flavor.

2 We prepare the chicken for cooking - we clean the abdominal cavity and neck from the remains of the entrails, look at the surface of the skin for residual feather stumps and fluff, which we also clean, remove excess fat in the area of ​​the abdominal incision, remove the leathery films from the joints of the legs, rinse thoroughly inside and out . Then place the chicken in a pan and fill it with cold water until it is completely covered.

3 Bring to a boil over high heat, reduce heat and skim off foam.

4 Cook the chicken at a gentle simmer over medium heat, covering the pan with a lid, until cooked. Our chicken took about an hour to cook until nicely tender. Just observe the condition of the carcass and do a readiness test - use a knife to pry the leg in the area where it mates with the carcass. If the chicken is cooked enough, it will easily move away from the carcass.

5 Fifteen minutes after the start of boiling, add a whole peeled onion to the broth, shallowly cutting it crosswise, slices of peeled carrots, and a parsley root. Vegetables will improve the taste of the broth in which the chicken is cooked.

6 And about 15 minutes before it’s ready, it’s time to salt the broth and add a couple of peppercorns, a bay leaf and parsley with stems. Let the chicken finish cooking, absorbing the flavors and aromas.

7 We think it’s ready, the aromas are off the charts, and the flesh of the carcass is noticeably moving away from the bones.

The chicken can already be served to the table - on a common platter or cut into portions in the kitchen, as is more convenient for you. We like to serve it whole, in a deep dish, topped with broth to prevent it from drying out. The family really enjoys the process of eating this simple dish - you just need to lightly walk a knife along the keel bone or pull the winged legs, the flesh is easily separated from the bones, and the whole carcass so appetizingly falls apart into steaming juicy pieces, giving eaters a happy opportunity not to be embarrassed about their preferences

It is appropriate to serve boiled chicken with horseradish, mustard, any sauces you like, as well as various side dishes from boiled vegetables, cereals, pasta, salads from fresh or canned vegetables.

Part of the carcass, if left, can be stored in the broth, bringing it to a boil again, or you can use the boiled chicken flesh to prepare various salads or fillings for pancakes and homemade baked goods. And the broth is suitable for any homemade soup, just don’t forget that it’s already salted. In general, a sea of ​​chicken pleasure

nesushi.net

Boiled Chicken Recipes

The best recipes with boiled chicken are collected here. You will always find them in chicken recipes. Also check out the recipes for salads with boiled chicken. We also have seven chicken lasagna recipes.

Boiled chicken in white sauce with rice

Boil the chicken. Separately, prepare white sauce or white sauce with egg yolks using strong broth. When serving, place a portion of hot chicken or chicken in a deep dish, and next to the bird - crumbly cooked rice porridge. You will need: chicken – 170 g, sauce – 75 g, side dish – 150 g, greens

Vegetable stew with chicken

Cut the potatoes and carrots into cubes, chop the chicken, add water so that it covers all the ingredients, and put on high heat. Boil. Cut the onion into half rings, cut the zucchini into cubes, and place in a cast. You will need: boiled chicken - 300 g, large potatoes - 6 pcs., large onions - 1 pc., carrots - 2 pcs., small zucchini - 1/2 pcs., cabbage - 300-400 g, egg - 1 pc., tomato paste – 100-150 g, salt, peppercorns, bay leaf, dried or fresh parsley

Boiled chicken soufflé

Pass the boiled chicken pulp through a meat grinder, add milk, flour, egg yolk, salt, mix, add the whipped whites. Place the mixture in a greased pan and bake in the oven for 30-35 minutes. So that the soufflé doesn't... You will need: boiled chicken flesh - 60 g, milk - 30 ml, wheat flour - 3 g, egg - 1/2 pcs., butter - 3 g, salt

Chicken boiled in milk sauce

Cut the flesh of the boiled chicken into pieces, pour in the milk sauce and cook covered for 5 minutes. Yield: 85 g Required: boiled chicken – 60 g, milk sauce – 30 g

Chicken pate with walnuts

Make liver sausage puree, stir with garlic and sherry until smooth. Add chicken, nuts and pepper to taste. Place on individual plates and garnish with parsley. Serve with buttered toast. You will need: liver sausage – 175 g, garlic – 1 clove, finely chopped, sherry – 3 tbsp. spoons, boiled chicken - 125 g pulp, walnuts - 50 g, pepper, parsley

Cocktail salad with chicken (2)

Boil the prunes, cool, cut into strips. Cut the chicken, cucumbers and eggs into strips. Place chicken, cucumbers, eggs, prunes in layers in a glass, add salt and pepper. Pour over mayonnaise mixed with sour cream. When serving, sprinkle with nuts and chopped. You will need: chopped nuts – 2 tbsp. spoons, boiled eggs - 2 pcs., cucumbers - 2 pcs., mayonnaise - 1/2 cup, sour cream - 1/4 cup, pitted prunes - 50 g, boiled chicken - 100 g fillet, ground black pepper, salt to taste

Melon stuffed with chicken

Cut the melons in half, remove the seeds and some of the pulp. Cut the chicken fillet and melon pulp into cubes. Cut the grapes in half and remove the seeds. Mix yogurt with sour cream, lemon juice, salt and pepper. Combine melon and chicken with&. You will need: small melon – 2 pcs., boiled chicken – 3 pcs. fillet, black grapes – 100 g, pineapple – 1/4 pcs., yogurt – 2 tbsp. spoons, thick sour cream - 1 tbsp. spoon, lemon juice - 1 teaspoon, ground black pepper, salt to taste

Mexican salad with chicken

Cut the chicken flesh into strips. Peel sweet peppers from stalks and seeds, cut into thin rings. Peel the celery root, rinse and grate. Peel the onion and cut into thin rings. Wash the lettuce leaves. You will need: 3% vinegar – 1 teaspoon, vegetable oil – 2 tbsp. spoons, canned corn - 100 g, green salad leaves - 50 g, onion - 1 head, celery root - 50 g, sweet red pepper - 2 pcs., boiled egg - 3 pcs., boiled chicken - 200 g.

Chicken salad

Boil potatoes, carrots and eggs, cool, peel and finely chop. Peeled and seeded cucumbers and apples, chicken pulp, and finely chop the onion. Mix everything. Add green peas, salt and pepper to taste, etc. You will need: potatoes - 600 g, carrots - 300 g, onions - 350 g, pickled cucumbers - 200 g, sweet apples - 100 g, boiled chicken - 200 g pulp, green peas - 1 cup, eggs - 3 pcs., mayonnaise – 300 g, salt, ground pepper

Five chicken dishes. No. 3 – Magellan Salad

Cut the chicken into cucumbers as desired, grate the Margelan radish (you can use a radish) on a coarse grater, garnish with cranberries. Season with mayonnaise. Bon appetit! You will need: Boiled chicken, Margelan radish (radish is possible), Fresh cucumber, Cranberries optional

foto-receptik.ru

How to cook chicken deliciously?

For many, this method of preparing poultry is unacceptable, but there are life situations when it can brighten up your table, especially if it is a forced diet prescribed by a doctor. Therefore, it is better to cook the chicken deliciously, and with the help of these recipes you can make sure that this is possible.

How to deliciously cook a whole chicken in a saucepan - recipe

In order to cook chicken, and not broth, you need a young bird, preferably not one that has been frozen, but a fresh, simply chilled bird. It is better that it is a meat breed of broiler, and not ordinary domestic chicken, since it is still more suitable for broth. Heat the water to a boil, the amount should be more than just cover the bird, since the water will boil away, and it should cover the chicken until the very end of cooking.

Wash the chicken itself, inspect for remaining feathers and after boiling, place in water. In order to cook meat, it must be immersed only in boiling water, this closes all the pores and less flavor leaves the bird into the water. And if you put meat in cold water and then boil it, you will end up with a tasty broth, but less tasty meat.

Wait for the second boil, collect the foam, add the vegetables, preparing them as follows: cut the onion in half, the carrot into three parts, you need a piece of celery no more than 3 by 3 centimeters. Add dill directly tied into a bunch, do not forget about salt and spices. And then reduce the temperature to a minimum so that the water barely boils. The bird should be cooked for 40 to 60 minutes, if it is a broiler from a poultry farm; if it is poultry and it is old, then the time can increase to 3 hours. And of course, it still depends on the weight of the bird itself, but if you see that the meat is coming away from the bones, then it is probably already cooked. You can also make a puncture with a fork; if the fork easily penetrates the thigh meat, then the chicken is cooked, this is also an indicator of readiness.

As a result, you will still end up with some kind of broth, especially since it will also be vegetable. So strain it and use it for sauce or cream soup.

How to deliciously cook chicken fillet or other meat?

• chicken breast – 1 pc.;
• carrot – 1 pc.;
• onion – 1 onion;
• pepper;
• laurel;
• salt.

If we talk about boiled fillet, it is better to buy a whole breast, and only then cut the fillet after cooking. Firstly, this way the fillet turns out more juicy and less astringent, and secondly, you will still get a broth that can be used for cooking, of course not borscht, but perfect for some kind of sauce.

Place the meat with coarsely chopped vegetables and spices in water after boiling and after 20-25 minutes you can remove it. But if these are large legs, it is better to boil everything for half an hour, it will be more reliable.

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Boiled chicken, cooking recipes

It is known that poultry meat contains a lot of complete proteins, even more than pork and beef, for example. That’s why chicken meat and dishes made from it are so popular. Boiled chicken most often appears on our table, so let’s pay more attention to the recipes for its preparation.

Poultry is often boiled as a whole carcass or in large portions. The prepared semi-finished product is poured with hot water and cooked until tender for 40-50 minutes, depending on the age of the chicken and the size of the boiled pieces. And to diversify the range of flavors, you can add various vegetables, fruits or berries during cooking.

Chicken satsivi. For the dish we prepare 1 chicken per 1.5 kg, 2.5 cups of walnut kernels, 4 onions, 3 cloves of garlic, 1 tbsp. a spoonful of wine vinegar, salt, spices (khmeli-suneli, black and red pepper) to taste.

Boil the chicken, strain the broth. Pass the nuts and onions through a meat grinder and pour in warm broth and salt.

You should get a liquid with the consistency of thin sour cream. You need to cook it for 40 minutes, stirring so that the nuts do not stick to the bottom. 10 minutes before the end, add all the spices, and at the very end the vinegar.

Cut the boiled chicken into pieces, along with the bones, put it in the sauce and bring to a boil. Turn off the heat and let it brew for 2-3 hours.

Boiled chicken with garlic, prepare from 1 chicken, 1 carrot, 1 onion, 2-3 cloves of garlic, a bunch of dill, salt and pepper to taste.

Remove the chicken cooked with onions, carrots and salt from the broth, cool slightly to cut into portions. Grind the crushed garlic with salt and ground black pepper and dilute with a small amount of broth. Pour this sauce over the chicken pieces placed on the dish, sprinkle with finely chopped dill and serve with a side dish of your choice.

Chicken with potatoes. For the dish we take 1 chicken, 1 carrot, 2 onions, 10 potatoes, 2 tablespoons of butter, salt with bay leaf and pepper to taste.

The processed chicken needs to be cut into portions, add diced carrots and potatoes, bay leaves, allspice peas and salt, add a small amount of water so that its level is slightly higher than the food, and cook at low boil until the chicken meat is ready.

Fry chopped onions in butter until light brown and add to the pan with the cooked meat. The prepared dish should look like both a soup and a second dish at the same time.

Chicken with dogwood sauce. Take 1 small chicken (500-600 grams), 100 grams of fresh dogwood, 50 grams of raisins, 1 tablespoon of sugar.

After boiling the chicken until tender, drain the broth and divide the chicken into pieces. Place the washed raisins and seedless dogwoods in a saucepan, add sugar and pour in the strained hot broth so as to just cover the berries. Cook the sauce under a closed lid for 5-10 minutes. Pour this sauce over chicken meat before serving.