The chicken in the sleeve in the oven turns out to be unusually juicy and languid, and looks very impressive. But the hassle of the hostess requires the very minimum! We’ll tell you how to master the most interesting and unusual recipes.
Material Content:
Oven whole chicken
The sleeve is an excellent culinary invention. It allows you to simmer meat in its own juice, not flavored with high-calorie sauces and butter. There is another big plus - the used sleeve is safely thrown away, and the cook does not need to wash greasy dishes. It is enough to grate the carcass with different spices, put it in the oven, and after 40-50 minutes enjoy the meat, which just melts in your mouth!
For the recipe we will need:
- sleeve;
- chilled chicken - 1, 2 kg;
- spices to taste;
- salt pepper.
We wash the carcass under running water, then wipe it dry with a paper towel. Now rub it with any spices: garlic, curry, sun-hops, Provencal herbs - at your discretion. You can grate with mayonnaise sauce, but we advise you to refuse: the chicken, therefore, will turn out to be very juicy, and extra calories are not needed here.
We cut off the sleeve so that the carcass fits in it, lay it and firmly tie the bag on both sides. Make sure that the package size is not large: otherwise the chicken “floats” in its own juice, but you should not make it too small: the bird should “feel” itself freely.
The breast, which is usually obtained after baking a little dry, is nourished by juices and comes out divinely fragrant.
It remains to put the sleeve in the oven, heated to 180-200 degrees and simmer for 40 to 50 minutes. At the end of cooking, turn on the grill mode and let the bird lightly brown. Before serving, cut the bag, cut the chicken into portions, serve with sauces.It is great to dip slices in sauce and tomatoes and cilantro, yogurt and mint, sour cream, garlic and mayonnaise. The dish will acquire a wonderful, Pan-Asian taste if you use sauce with pineapple and curry.
The chicken is so tasty that it does not need a side dish and is instantly eaten without a trace. And, of course, it is worthy to lay out such a bird on the festive feast as the main dish, decorating with pomegranate seeds, pickled onion rings, finely chopped greens.
With vegetables
It turns out very effective chicken with vegetables. Baked in the sleeve in the oven, it becomes both the main course and side dish. The charm of the dish is that it is easy to use any seasonal vegetables with it: tomatoes, peppers, eggplant, zucchini, pumpkin, potatoes, carrots and onions. In a word, whatever your heart desires. But there is one little secret. Vegetables cannot be finely chopped so that they do not turn into porridge. We learn to cook the most proper dish of chicken and vegetables.
A step-by-step recipe looks like this:
- Wash the chicken, cut into large pieces.
- Wash the vegetables, peel them (especially if the fruits are ripe), cut into large pieces of 5-7 cm.
- We pack vegetables, meat, spices in a bag.
- Salt and season with spices.
- We close the package and simmer everything in the oven for 30 to 45 minutes.
We lay the finished dish in a wide and deep dish, abundantly pouring on the juices that stood out during braising.
The dish is hearty, very tasty, and the aroma emits fantastic! You can significantly reduce its calorie content if you first remove the skin from the chicken, cut off all the fat, or use one chicken fillet. Serve a dish with herbs and low-fat sour cream. It is good to sprinkle meat and vegetables with pine nuts or sesame seeds.
Juicy chicken in the oven
The bird turns out even juicier if you pre-marinate it, leaving it in the refrigerator for several hours.
The best marinade recipes:
- Fresh orange juice
- soy sauce and honey;
- honey and mustard;
- a weak solution of vinegar;
- pomegranate juice;
- natural lime juice.
It is easy to add lemon to the whole carcass to give the meat a light, pleasant sourness. Lemon will soften the fibers, and the dish will turn out to be doubly tender, juicy and a little spicy. Bake the bird well at a low temperature of 180 degrees for an hour.
With potato
A chicken in a sleeve in the oven with potatoes is a universal version of a hearty warm dinner in the cold season. The hostess just needs to have at hand a few potato tubers, onions and carrots.
You can make the dish a thick chowder if you pour a glass of boiled water directly into the sleeve.
You can bake the whole bird or pieces, and put potatoes, carrots, which are cut into several large rings, and the onion into the sleeve. Then everything is baked together for 40 to 50 minutes: the potato is soaked in meat juices, turns into a fragrant stew. Such potatoes are good even when cold. Season the yushek with sour cream, eat with fresh bread, dipping a crust in a fragrant fresh broth.
Sliced Recipe
When there is a catastrophic lack of time, and the guests are about to come up, it’s easy to bake chicken pieces in your sleeve — thighs, legs, legs, wings, or “chakhokhbili” set.
If you pre-marinate the slices in onions and vinegar, and then season with spices, then the meat is baked quickly, it turns out juicy and aromatic.
The process will go faster if you are not too lazy and cut them into two parts. Then we rub with any spices, send to the sleeve and bake for 40 minutes. While the pieces are baked, you can boil rice, potatoes or pasta - the dish will turn out to be full, hearty. Add leek stalk to the sleeve at the same time as the meat. After braising, it becomes transparent and saturates the bird with an additional aroma. Cut a light salad of greens, Chinese cabbage, make light canapes with cheese and ham and enjoy a meal in the company of your favorite friends.
Stuffed with rice in the sleeve
The chicken in the sleeve can be cooked in the oven as a whole, stuffed with rice and vegetables. A family recipe can be this option.
Cooking step by step:
- We’ll wash the chicken, wipe it dry with a towel.
- Boil rice until half cooked
- Three carrots on a coarse grater, garlic and onions cut into medium sized slices.
- Mix rice, vegetables.
- Season them with salt, pepper.
- We stuff the bird with a mixture of rice and vegetables.
- Put everything in the sleeve.
- Tie the sleeve tightly on both sides.
- Bake in the oven until the carcass is lightly browned for 40-60 minutes.
- Serve on a large ceramic dish, garnished with greens and onion rings.
As a filling, you can use rice with corn, peas, small rings of bell pepper. It is very tasty to mix rice groats with mushrooms, fried and onions until soft. The dish turns out so tasty that the household always asks for supplements, they require repeating the recipe as often as possible.
Spicy chicken in sour cream
Any creamy sauce goes well with pieces of chicken. Spicy chicken in sour cream filling - goes well with pasta, buckwheat and even simple barley. But most of all it warms the soul that it is being prepared extremely quickly and simply.
Cut the bird into small pieces, sprinkle with flour, season with spices (curry and suneli hops are best), fill with sour cream of any fat content. It remains only to put everything in a sleeve, tie it tightly and cook for 40-50 minutes at 180 degrees.
A strong fire will overheat the sauce and possibly the sour cream will curdle; in this case, the chicken should languish.
Roasting up your sleeve is a budget but a very worthy recipe for a family piggy bank. It is amazing that poultry meat is tasty in the cold form and it is easy to take it with you as a snack on the road or to prepare cold sandwiches with it. If desired, the bird can be added to salads, or cooked in advance, and then served as a cold snack, watering with any sauce. Try, experiment, pamper your household with delicious, healthy food as often as possible.
