How to properly cook homemade laying hen. Homemade Chicken Recipes

Properly cooked chicken in the oven will not leave anyone indifferent. After all, there are many variations of dishes made from this meat.

This is the easiest way to prepare chicken fillet. If desired, you can add other spices.

Required Products:

half a small stick of butter;
about a teaspoon of salt;
chicken fillet – 700 grams.

Cooking process:

While you prepare the chicken, turn on the oven at 200 degrees so that it has time to heat up to the desired temperature.
Melt the butter. Spread a small amount of it on the baking dish, but otherwise dissolve the salt so that there are no crystals.
First brush the breasts with the resulting sauce and then pour them generously.
Place in pan and bake for approximately 30 minutes. You can check the readiness by piercing the meat: clear juice should flow.

Whole bird in the oven

Whole chicken in the oven always turns out delicious. And it doesn’t matter what size it will be - small at 500 grams or large, weighing about 3 kilograms.

Required ingredients:

whole chicken or chicken;
mayonnaise or sour cream - three large spoons;
garlic and herbs;
salt.

Preparation:

To cook chicken in the oven, you need to gut it, remove any feathers that might remain, and remove excess pieces of fat. Wash thoroughly with cool water and let dry.
After this, turn on the oven to preheat at 180 degrees.
Salt and pepper the entire carcass, both on top and inside. Rub with sour cream or mayonnaise and crushed garlic. A few cloves can be placed inside.
Prepare the pan, place the meat on it and cook until the chicken is golden brown. This usually takes at least an hour, but the time depends on the size chosen.

Recipe up your sleeve

You can bake chicken in the oven in a sleeve. Then it will turn out to be as juicy and low-calorie as possible due to the small amount of fat.

Ingredients:

chicken carcass;
one lemon;
garlic, salt and pepper to taste;
sleeve for baking

Cooking process

Inspect the carcass: there should be no feathers on it. Wash it under cold water and wait until it dries.
Rub it well on all sides with salt, pepper, other selected spices and lemon juice. And then also crushed garlic.
Place the meat in a baking bag and tie it so that air can escape. Some already have special holes for this.
Preheat the oven to 200 degrees and cook the chicken for about an hour and a half.

Chicken in foil in the oven

If you want really tender meat, try cooking it in foil.

Required Products:

chicken - whole;
several cloves of garlic;
ground black and red pepper;
sour cream or mayonnaise;
salt and other spices as desired.

Cooking process:

If the meat is frozen, then, of course, it needs to be thawed, and then rinsed with water and dried. You can cook either whole or divided into parts.
Rub the meat well with salt. If you decide to cook it whole, then do not forget to add spices inside.
Make small cuts across the entire surface of the chicken and place small pieces of garlic in them.
Spread it with sour cream or mayonnaise and pepper.
Next, start wrapping in foil. It is best if it is in two layers so that the juice does not leak out. Do this carefully so that all parts are wrapped.
Place the meat in a mold or on a baking sheet and place in a preheated oven. The temperature for cooking should be at least 180 degrees, and better if it’s 200. Everything will take about two hours, and if the carcass is very large, then at least three.
In order to get a golden brown crust, you need to bend the edges of the foil when the chicken is ready, put it back in the oven for 10-15 minutes, turning on the maximum temperature.

How to cook chicken in a can of water?

Another interesting recipe for those who like to bake whole chicken.

Ingredients:

chicken or whole chicken;
jar – 700 grams;
mayonnaise or sour cream;
pepper, salt, other spices to your taste;
garlic, bay leaf, peppercorns.

Cooking process:

Rinse the meat under water and wait until it dries. This can also be done using napkins or paper towels.
Prepare the garlic: you can chop it finely or use a garlic press.
Rub the carcass thoroughly with salt, pepper, and seasonings. Then sour cream and garlic.
Take a jar and fill it with water to a third of its volume. Place a few bay leaves and peppercorns into the water.
Place the chicken on top of the jar and tie the wings and legs with thread.
Use some kind of shape, such as a frying pan, under the jar so that the fat does not fall into the bottom of the oven and into the water.
Meat should only be placed in a cold oven, without preheating.
Set to 180 degrees and cook the chicken for about 70 minutes. If the meat starts to burn while cooking but is still raw, try covering the top with a piece of foil.

Bake in the oven in pots

Dishes in pots are always unusual and tasty. You can also cook chicken this way.

Ingredients:

chicken, fillet is best;
half a liter of beer;
bulb;
salt, pepper, bay leaf.

Cooking process:

The selected parts of the chicken must be cut into pieces and then mixed well with salt, pepper and spices that you decide to use. Also add a few bay leaves here.
Place the prepared chicken in the pots and fill it with beer so that everything is covered with liquid. Instead of beer, you can use broth, water or diluted sour cream, but the option with beer is the most delicious.
Preheat the oven to 200 degrees and place the pots of chicken in it, remembering to cover them with lids.

Grilled chicken

You can cook delicious, crispy chicken even if you don't have a grill. A regular oven will do.

Required ingredients:

whole chicken carcass;
a few tablespoons of olive oil;
salt, pepper, paprika and oregano;

Cooking process:

While you are preparing the carcass, you need to turn on the oven at 230 degrees so that it has time to warm up.
Wash the chicken under cold water and dry with paper towels.
Place the meat in the pan you will use for cooking. Rub it on all sides with salt and pepper. And separately mix other seasonings with olive oil and also rub the meat with this mixture.
Cook the carcass at high temperature for about 20 minutes, and after this time lower it to 200 degrees and bake for another forty minutes. After the time is up, remove the meat and let it sit for about 15 minutes.

Recipe with potatoes

Chicken in the oven with potatoes is a quick and satisfying dish. It can be used both for every day and for special occasions.

Ingredients:

chicken carcass;
dry spices, pepper, salt - to taste;
kilogram of potatoes;
several cloves of garlic;
two spoons of mayonnaise.

Cooking process:

Rinse and dry the meat. Make small cuts on the surface and place garlic cloves in them.
Coat the carcass with salt, pepper, and mayonnaise. Sprinkle with herbs and other seasonings.
Place the meat in a baking dish. It should be large enough to accommodate the potatoes.
Prepare the potatoes: cut them into small pieces, add salt, you can add some herbs and cover the carcass with it.
Be sure to bring the oven to the correct temperature while you prepare the ingredients. The temperature should be 180 degrees.
Bring the chicken to readiness. This usually takes at least an hour. If it is very large, you will have to wait about two hours.

With vegetables in the oven

Chicken in the oven with vegetables is a juicy and low-calorie dish that won’t take much time. Can be cooked with any vegetables, including mushrooms.

Products for cooking:

whole chicken weighing about 1.5 kg;
bell pepper – several pieces;
four potatoes;
a few spoons of mayonnaise;
eggplant;
two medium onions;
five tomatoes;
chicken seasonings, salt, pepper;
a few tablespoons of vegetable oil.

Cooking process:

Prepare chicken and vegetables. To do this, the meat must be washed and dried, and the vegetables must be cut into small pieces.
Everything needs to be salted, peppered, herbs and seasonings added to your taste. Coat the chicken with mayonnaise, and pour a little vegetable oil into the vegetables.
Preheat the oven to 200 degrees and place the pan with the chicken and vegetables in it. They will have to be stirred periodically to prevent them from burning. Cooking time is approximately one hour.

Cooking chicken tabaka

Tabaka chicken is tasty, aromatic meat with garlic, seasonings and an appetizing crust.

Necessary products for cooking:

small chicken, preferably up to 1 kg;
salt, garlic;
spices.

Cooking process:

Cooking meat according to this recipe begins with cutting it. This must be done by dividing the carcass in half.
Rinse the meat well and rub with spices, including salt and garlic.
If you want the meat to be more juicy, leave it in the refrigerator for several hours before starting to cook.
Place the chicken pieces on a wire rack and place in the very middle of the oven. It is better to place a container down, for example a frying pan, into which the fat will drain.
Turn on the baking mode on top and bottom, and the temperature at 200 degrees and cook the dish for about 30 minutes, so that the top is golden brown.

Chicken marinade: best recipes

If you want to get an unusual taste, then it’s time to prepare a chicken marinade.

There are five options for the most successful marinade:

Honey. To prepare it you will need soy sauce and honey, which needs to be melted. All this is mixed, then vegetable oil, ground pepper are added and you can add a little coriander. It is the last component that will give a special charm to the meat.
Spicy option. For those who want something hot, this recipe will be perfect for you. Lemon juice is mixed with sugar, oil is added, preferably olive oil, everything is salted and mixed. Then finely chop the garlic, chop the ginger root and add it to the mass. If desired, you can add a little lime juice and don't forget to pepper. The taste will be very piquant.
Wine. If you like wine and spicy taste, then take apple cider vinegar, mix it with mustard, preferably a hotter one, and dilute it all in wine. It is better to use dry white wine - this is the most suitable option. Salt and pepper are also added here.
Another option is with lemon. Very easy to prepare: mix squeezed lemon juice with olive oil and season with spices. It is recommended to add rosemary for a special taste.
An unusual option using kefir. It is better to take it with the minimum percentage of fat. Garlic, lemon juice and Tabasco hot sauce are added to kefir. Then some pepper, thyme and finely chopped onion. And only at the very end is salt added to the resulting marinade.

This article will be a handy hint for anyone trying to find what to cook with chicken. There are a huge variety of dishes containing the bird in question. Only the most successful and delicious recipes are published below.

What to cook with chicken in the oven?

Cooking chicken in the oven does not require much time. Most of these treats are quick and easy to prepare. Simply chop the ingredients, place them in a mold and bake.

Whole baked chicken in spices

Ingredients: poultry carcass for about 2 kilos, vegetable oil, half a lemon, salt, a pinch of freshly ground black pepper, coriander, sweet paprika, ginger, curry and cumin seeds.

The chicken is placed in a convenient bowl and rubbed on all sides with lemon slices. Then it is left for 20 minutes.
All spices are thoroughly ground together in a mortar. Salt is added to them.
The carcass is again rubbed on all sides with the dry marinade. And leave it covered for a couple of hours.
The chicken legs are tied, after which it is mixed in an oiled fireproof dish.

The top of the container is covered with foil and the dish is baked for 40–45 minutes at medium temperature. Without coating, the chicken will brown in the oven for about half an hour at 210–220 degrees.

French filet

Ingredients: 920 g skinless fillet, table salt, 3 ripe tomatoes, 280 g cheese, a mixture of peppers.

The dried meat is cut into wide thin layers and beaten.
The blanks are transferred to a prepared baking sheet, seasoned with salt and pepper.
For each piece of fillet, place several slices of tomatoes and sprinkle with grated cheese.

In a moderately heated oven, the dish is baked for 20–25 minutes.

Julienne with mushrooms and chicken

Ingredients: half a kilo of chicken, 270 g of fresh champignons, large white onion, 90 g of cheese, a glass of medium-fat sour cream, 1 tbsp. l. first-grade flour, 40 g butter, salt, a pinch of nutmeg.

Chicken fillet is boiled in salted boiling water and cut into strips.
First, only the onion cubes are fried in heated oil until transparent, and then together with the mushrooms.
When all the liquid has evaporated from the frying pan, you can sprinkle its contents with flour and add sour cream and meat.
After a couple of minutes of frying, the mass is salted, sprinkled with nutmeg and laid out in special forms. Grated cheese is generously sprinkled on top.

The julienne with mushrooms and chicken is baked for no more than 20 minutes at 190 degrees. The finished dish will be covered with a delicious golden brown crust.

How to cook grilled chicken in the oven?

Ingredients: whole chicken carcass, 3-5 garlic cloves, salt, 1 tbsp. water, any seasonings.

The washed chicken carcass is dried with paper napkins and rubbed with a mixture of selected seasonings and salt.
The meat will be marinated in a cool place for 2 to 9 hours.
Water is poured into a special stand for roasting chicken. On top of it is a carcass.

Grilled chicken in the oven will cook for 70–90 minutes at 200–220 degrees. The exact baking time depends on the size of the carcass.

Breast baked with pineapples

Ingredients: 6 pcs. chicken breast (halves), a can of pineapple in syrup, 110 g light mayonnaise, 260 g cheese, salt.

The fillet is cut from the bones, stripped of veins, cut into medium pieces, and beaten on both sides.
The prepared meat is laid out on a baking sheet, greased with oil, sprinkled with salt.
Pieces of canned fruit without syrup are distributed on top.
Next comes coarsely grated cheese and mayonnaise mesh.

The treat is baked in a hot oven for about 40–45 minutes.

Potato casserole with poultry

Ingredients: half a kilo of potato tubers and chicken, 220 g of white onion and cheese, garlic to taste, 1.5 tbsp. sour cream, a little mayonnaise, salt, aromatic herbs.

The chicken is cut into thin slices, the garlic into slices. These products are mixed, salted, seasoned with herbs and topped with mayonnaise. The resulting mass should stand for about 20–25 minutes.
The onion is cut into thin rings, the cheese is grated coarsely.
Sour cream is salted and mixed with any aromatic herbs.
Potatoes are cut into thin slices.
Place an onion layer in an oiled pan. On top there are potatoes with a lot of sour cream sauce.
Next, the chicken is packed tightly and sprinkled with cheese.
The layers are repeated until the products run out.

The casserole cooks for just under an hour at medium temperature. Its readiness can be easily checked with a sharp knife.

Classic chicken tabaka

Ingredients: medium chicken carcass, 5 tbsp. l. vegetable oil, a little a spoonful of dried coriander and homemade adjika, granulated garlic.

The chicken carcass gets rid of excess fat. It needs to be spread along the spinal bone, washed and dried.
The bird is rubbed with dry garlic, adjika and coriander.
Then you can leave the chicken to marinate or send it to cook straight away.
First, the carcass is lightly fried on both sides in hot oil under a heavy lid (so that the meat does not lose its shape).

Baking with vegetables in pots

Ingredients: medium eggplant, 420 g poultry fillet, 230 g zucchini, large tomato, leek (1 pc.), 2 bell peppers of different colors, 3-5 teeth. garlic, carrots, 2 tsp. seasoning broth, salt.

The eggplant is cut into cubes, covered with salt, mixed and left for 20–25 minutes.
At this time, pepper and carrot strips are fried in hot oil. When the vegetables have softened, add all the others to them - washed eggplant cubes, chopped zucchini, leeks, tomatoes.
After another couple of minutes of frying, add finely chopped garlic.
The mixture simmers together for 5-6 minutes.
The fillet is cut into cubes and placed in equal portions into four pots. Vegetables from the frying pan are laid out on top.
Seasoning broth is added to each pot and 2/3 is filled with salted water.

The dish is baked for a little over half an hour in the oven at 200–210 degrees.

Chicken baked with lemon and thyme in foil

Ingredients: 300 g each of chicken drumsticks and thighs, large lemon, 25 g each of olive and butter, 2 garlic cloves, small. spoon of thyme, 90 ml of dry white wine.

The chicken is washed and rubbed with salt.
In a separate bowl, mix chopped lemon zest, thyme, two types of oil, crushed garlic.
Rub the mixture from the previous step onto the chicken pieces over the salt.
The remaining lemon without zest is cut into 6–8 pieces.
Chicken is placed in the mold. Between its pieces are slices of fruit.
Wine is poured from above.

The dish is baked for about 50 minutes at 190 degrees.

Hips in the sleeve

Ingredients: 9–10 thighs, 5–6 garlic cloves, a mixture of sour cream and mayonnaise, salt, spices.

The washed and dried meat is moved into a deep bowl. It is salted and rubbed with spices. The thighs are left in this form for 40 minutes.
The meat is mixed with a sauce of mayonnaise, salted sour cream and crushed garlic. Next, it is transferred to a baking sleeve. The coating must be pierced with a toothpick in several places to allow steam to escape.
The workpiece is placed on a baking sheet.

The dish is prepared in a very hot oven for 40–45 minutes.

Wings in honey-soy sauce

Ingredients: kilo wings, 3 small. spoons of honey, 2 garlic cloves, ¾ tbsp. soy sauce without additives.

Each prepared wing is cut into three parts at the joint. The thinnest edge is discarded or set aside for soup.
The sauce is poured into the container and bee honey is added.
The wings are laid out with the ingredients, garlic passed through a press is added. The products are mixed well directly with your hands.
It is advisable to leave the wings in the marinade overnight.
In the morning, the parts of the bird are laid out in a heat-resistant, oiled container. A little of the remaining marinade is poured on top.

At 180 degrees, the treat will be baked for about half an hour.

Chicken with buckwheat and cheese crust

Ingredients: medium chicken carcass, 2 tbsp. buckwheat and the same amount of boiling water, onion, dry garlic, salt, a pinch of suneli hops, mayonnaise and sour cream, 80 g of cheese.

The cereal is washed and immediately placed on the bottom of the oiled pan.
Onion cubes and dry garlic are scattered on top.
Next come the medium pieces of chicken.
The meat is sprinkled with khmeli-suneli.
The chicken is coated with a mixture of sour cream and mayonnaise, and also filled with salted hot water.
All the grated cheese is poured on top.

The future lunch goes into the oven for about an hour at medium temperature.

In a slow cooker

The slow cooker does a great job of preparing a variety of chicken treats. Any device model is suitable for this.

Chicken jellied meat in a slow cooker

Ingredients: whole chicken carcass approximately 1.5 kg, 2 onions, 1 kg chicken legs, 3 bay leaves, medium carrots, garlic, salt.

The paws are washed, claws removed, and cleaned. Next, they need to be soaked in cold water for a couple of hours. Separately, the chicken carcass cut into pieces is soaked in the ice liquid.
The soaked meat is transferred to the bowl of the device. The other ingredients listed in the recipe without garlic are also sent there. Whole vegetables.
The contents of the “smart pan” are filled with liquid so that it completely covers the food.
In the mode intended for stewing, the future jellied meat simmers for 4–4.5 hours.
Add chopped garlic about 20 minutes before readiness. Taste the broth. If necessary, you can add salt to it. If you are tormented by doubts about whether the jellied meat will harden, at this stage, dissolve a little gelatin in half a glass of broth and pour it into the multicooker bowl.
The meat is removed from the bones, the vegetables and bay leaves are thrown away.
The broth is carefully filtered.
Meat fibers are laid out in bowls and filled with liquid from the previous step.

The finished chicken jellied meat is left in a cool place overnight to harden.

Delicious pilaf with chicken

Ingredients: half a kilo of poultry meat, 180 g of onions and carrots, 4-6 garlic cloves, 2 multi-cooker glasses of rice and 2 times as much water, salt, a set of seasonings for pilaf.

In the "Bake" mode without a lid, medium chicken pieces are fried first. Next, they are cooked with chopped vegetables for another 10–12 minutes.
The washed rice is poured on top of the frying, and whole garlic cloves are laid out. Salt and seasonings are added.
Water is spilled on food.

Chicken pilaf according to this recipe will be cooked in the appropriate program until it is completed.

Chicken beshbarmak in a slow cooker

Ingredients: chicken carcass, 5 onions, 380 g special noodles, 3-4 bay leaves, 30 g fresh dill, salt, spices.

The chicken is cut into pieces, placed in the bowl of the device along with salt, 2 whole onions, bay leaves, and spices. The top of the food is completely filled with water and cooked for 70 minutes in the “Soup” program.
The grounds are removed from the broth. The meat is removed from the bones and separated into fibers, and the rest is discarded. The remaining broth is brought to a boil. Thin onion rings are lowered into it one by one for about 30 seconds.
Special noodles for beshbarmak are also boiled in the broth, according to the instructions.
First, the noodles are laid out on a flat dish. Chicken meat and onions are distributed on top.

The finished chicken beshbarmak is decorated with chopped dill and served.

Light chicken noodle soup

Ingredients: 270 g chicken, fine salt, onion, 80 g spider web vermicelli, carrots, 2 liters of purified water, 3 potato tubers, 3 green onion stalks, a mixture of peppers.

In the bowl of the “smart pan”, randomly chopped onions and carrots are fried in the baking program.
When these ingredients “golden”, pieces of chicken meat and potato strips are laid out on them.
Immediately after this, water is poured in, peppers and salt are added.
In the “Soup” program, the treat will be cooked for 60–70 minutes.
6-7 minutes before readiness, pour vermicelli into the dish.

The soup is served with chopped green onions.

Dietary steamed chicken fillet

Ingredients: 2 breasts, 1 liter of purified water.

The fillet is removed from the breast, from which all the films must be cut off.
The bird is placed on a special stand for steaming.
Hot water is poured into the bowl of the appliance. A tray with meat is placed on top.

Under the lid, the bird is cooked for 40–45 minutes in the “Steam” program.

Stewed chicken with sour cream and garlic

Ingredients: medium chicken carcass, half a glass of full-fat sour cream, salt, 5-6 cloves of garlic, 5 tbsp. l. sifted flour, a glass of purified water, a mixture of peppers.

The bird is chopped into medium pieces, rubbed with salt and pepper, and rolled in flour. Next, the slices are fried in a suitable program in a small amount of oil until browned. They need to be placed in a bowl in one layer and cooked in portions.
The whole chicken is placed in a container, sour cream and crushed garlic are added to it.
After mixing the products, the “Stew” mode is activated for 60–70 minutes.

The exact cooking time depends on the size of the meat pieces.

Chops with cheese in a slow cooker

Ingredients: large chicken breast, 80 g of cheese, salt, seasoning mixture, a glass of premium flour, 3 large spoons of mayonnaise, 3 raw eggs.

The meat is cut into equal, even pieces and beaten. The slices are salted and sprinkled with seasonings.
The eggs are beaten and flour is gradually added to them.
The cheese is cut into pieces the size of the chops.
The oil is heated in the bowl of the device. Slices of meat are laid out in it, one side immersed in batter (it is with this part that they are lowered into the oil).
Place a piece of cheese on top of the chop and pour a little more batter.
In the “Baking” program, the dish is fried on both sides.

The finished dish is served with rice or vegetables.

Italian style chicken drumsticks

Ingredients: 6 drumsticks, 2 sweet peppers of different colors, 5 tomatoes, garlic, 2 onions, a couple of sprigs of marjoram, rosemary, a glass of tomato juice (thick), salt.

First, in a suitable mode, the drumsticks are fried on all sides, rubbed with salt.
Next, add onion rings, chopped garlic, and pepper strips to the meat. Together, the products are fried for another 6–7 minutes.
Chopped tomatoes are loaded into the bowl of the device.
Tomato juice is poured on top, rosemary and marjoram peeled from the stems are added.
The baking program starts for 40–45 minutes.

The treat is served along with the resulting gravy.

Stewed with mushrooms and potatoes

Ingredients: 4 potato tubers, 380 g chicken fillet, carrots, 130 g fresh champignons, 1 tbsp. l. tomato paste, table salt, a mixture of ground peppers, onion.

Finely chopped meat is lightly fried in a suitable mode. All randomly chopped vegetables and mushrooms are sent to the chicken. Together, the components simmer for 8–9 minutes with frequent stirring. During this time they should soften slightly.
Next, a small amount of water with salt, dry peppers and tomato paste is poured into the container.
The dish is simmered until the potatoes are boiled in the “Stew” program.

The finished treat is served hot with homemade bread.

Pasta with chicken in a slow cooker

Ingredients: 270 g chicken fillet, 170 g onions, garlic clove, 3 cups dry pasta, 2.5 tbsp. purified water, salt, freshly ground pepper.

In the roasting program, small pieces of fillet are cooked for 13 minutes with the lid closed.
3-4 minutes before the end of the regime, half rings of onion and pieces of garlic are added to the meat. The products are fried together. The mass is salted and peppered to taste.
Next, dry pasta is poured into the container and unboiled water is poured.

The dish is cooked in the Spaghetti program until the appropriate signal.

What to cook with chicken in a frying pan?

If the housewife does not have help in the kitchen in the form of a multicooker or an oven, then even in an ordinary frying pan she will be able to cook delicious chicken dishes. True, among them there are mainly options for daily lunch, and not a holiday table.

Chicken chakhokhbili

Ingredients: 1.5 kilo chicken carcass, 370 g onion, 60 g butter, 4-7 teeth. garlic, 720 g tomatoes, 220 g bell pepper, a bunch of any greens, half a chili pepper, 2 tsp. fine salt, a pinch of saffron and suneli hops.

The carcass is cut into medium pieces. They are rubbed with salt.
Sweet peppers are chopped into strips, and hot peppers and garlic are chopped into small cubes.
The onion is chopped into half rings, the peeled tomatoes are grated on a coarse grater.
The greens are washed and finely chopped.
In a dry frying pan, pieces of poultry are fried until browned. Then they are transferred to a warm place.
In the remaining fat, mixed with melted butter, the products prepared in the second and third steps, except tomatoes, are fried.
When the pieces of vegetables “golden”, tomatoes are laid out on them, salt and chicken are added. Under the lid, the mass simmers over low heat for about half an hour.
The herbs and all the spices are poured in. The dish is stewed for another 8–9 minutes.

The finished chicken chakhokhbili is removed from the heat and left for 15–17 minutes.

Fried chicken pieces in a frying pan

Ingredients: 720 g chicken fillet, salt, 2 tomatoes, half a medium zucchini, a mixture of peppers, half an eggplant.

The chicken is cut into small pieces, salted and quickly fried over high heat until golden brown.
Then the meat is transferred to a separate bowl, and pieces of vegetables are cooked in the same container until soft.
All that remains is to add the chicken to them, pepper the mixture and simmer it over low heat for 10–12 minutes.

During this time, fried chicken in a frying pan will be saturated with the aromas of vegetables and will become tender and soft.

Juicy chicken cutlets

Ingredients: 830 g chicken fillet, 2 pcs. onions, large egg, salt, favorite seasonings.

Large pieces of onion along with poultry fillets are crushed using a special blender attachment. You can also use a meat grinder for this purpose.
Salt, spices, and a raw egg are added to the minced meat.
The products are well mixed.

The resulting mass is spooned into a frying pan in the form of cutlets, which are fried on both sides.

In soy sauce

Ingredients: about a kilo of any parts of a chicken carcass, 2 pcs. onions, 90 ml soy sauce, a pinch of any dried herbs, 1 tbsp. l. olive oil, salt.

Salt and thin onion half rings are added to large pieces of chicken.
For the marinade, combine the remaining ingredients.
The meat is poured with sauce and left overnight (if you don’t have time, 3-4 hours will be enough).

The marinated chicken along with onions is fried in a frying pan with well-heated fat.

Chicken chopped cutlets

Ingredients: 620 g chicken fillet, 80 g sour cream, large egg, onion, 30 g sifted flour, bunch of herbs, salt, ground colored peppers.

The fillet is cut into very small cubes with a sharp knife. Finely chopped greens are immediately sent to it.
The remaining components are added to the mixture.
The mixture should not be too liquid, otherwise the cutlets will fall apart when frying.
After kneading the ingredients again, the “dough” is spread onto the frying pan with a wide spoon.
Each cutlet is fried on each side for 6–7 minutes. There is no need to cover the pan with a lid.

Serve ready-made treats with any side dish.

Chicken fillet chop

Ingredients: large egg, 4 tbsp. l. whole grain flour, 2 chicken fillets, a pinch of salt, the same amount of freshly ground black pepper, 6 tbsp. l. purified water, 1 tbsp. l. flaxseed oil, dry garlic.

The fillet is cut into pieces suitable for chops. Next, it is carefully beaten and rubbed with a mixture of salt, dry garlic and pepper.
To prepare the breading, beat the egg until foamy.
Pour whole grain flour onto a separate flat plate.
First, the prepared chicken pieces are dipped in egg and then rolled in flour.

The chops are fried in well-heated linseed oil.

Cooked in creamy gravy

Ingredients: 330 g poultry fillet, 2 garlic cloves, large onion, 5-6 green onions, 90 g sour cream, a pinch of salt and a mixture of ground pepper, 130 g heavy cream.

First, thin half-rings of onion and pieces of garlic are fried in a frying pan until golden brown.
Next, small pieces of chicken are laid out on them.
Salt and pepper are added.
After 10–12 minutes, you can add sour cream and cream.
The mass is brought to a boil and simmered over low heat until fully cooked.

Chopped green onions are added to the resulting gravy, after which it can be immediately placed on a portion of the side dish.

Chicken thighs in a frying pan with a golden crust

Ingredients: 6 thighs, 4 tbsp. spoons of fat sour cream, 1 tbsp. l. raspberry vinegar, salt, 12 pcs. spiced plums, 6 tbsp. l. mayonnaise, mixture of peppers.

The skin is removed from the thighs. Non-through cuts are made in the meat, and half a plum is placed in each of them.
Next, the chicken is coated on all sides with salted and pepper mayonnaise.
The dish with the bird is covered with a lid and put away in a cool place for a couple of hours.
Prepared chicken is fried in a heated frying pan on all sides until golden brown. There is no need to add oil.
Next, vinegar is poured into the frying pan and sour cream is added.

It remains to simmer the dish for another 20 minutes.

How to deliciously cook chicken wings in a frying pan?

Ingredients: 6 pcs. wings, a pinch of curry, salt.

The wings are cut into three parts. Phalanges without meat are removed.
The remaining parts are sprinkled with salt and curry. It is not forbidden to add any other favorite spices to them.
You can leave the chicken to marinate for a couple of hours or immediately put it in a frying pan and fry until crust appears.

It's delicious served with spicy ketchup.

Chicken appetizers

Boiled, baked and fried chicken becomes the basis for delicious snacks. Among them there are many holiday options with delicious original design.

Boiled breast and Chinese cabbage salad

Ingredients: 180 g of boiled breast, up to 270 g of Peking, a handful of sweet corn grains (canned), 2 boiled eggs, a handful of white crackers, mayonnaise, dill, salt.

Corn grains without liquid are immediately sent to the salad bowl.
Next, add strips of boiled meat, shredded fresh Peking and cubes of boiled eggs.
A salad of boiled breast and Chinese cabbage is dressed with salted mayonnaise.

The decoration, laid out in portions, is sprinkled with crackers and chopped dill.

Chicken rolls with mushrooms

Ingredients: 820 g chicken fillet, 270 g fresh champignons, onion, 60 g semi-hard cheese, 1.5 tbsp. medium fat cream, 4-5 sprigs of dill, salt, favorite spices.

The chicken fillet is cut into thin slices and carefully beaten on both sides.
Rub with salt and peppers.
Fresh mushrooms are cut into strips and fried well with onion cubes. All moisture should evaporate from the pan. The mass is salted to taste.
Place a little of the filling from the previous step on each prepared slice of meat. The pieces are rolled into rolls and placed in a frying pan, seam side down.
First, the treat is well fried in hot oil on both sides. Then pour in salted cream, sprinkle with grated cheese and simmer under the lid until the moisture is absorbed.

The butter is melted, cooled, mixed with a beaten egg and warm fermented milk product.
All dry ingredients are poured into a homogeneous mass one by one.
The finished dough is covered with a clean towel and left for 17 minutes.
For the filling, tomatoes, mushrooms and chicken fillet are cut into slices, and the cheese is coarsely grated.
The dough is rolled out, the resulting layer is smeared with ketchup and sprinkled with oregano.
The filling is randomly placed on top. The main thing is that the cheese comes last.

The pizza will bake for 20-25 minutes in a hot oven.

Lavash roll with poultry fillet

Ingredients: 2 thin Armenian lavash (1 m long), 230 g of boiled fillet, mayonnaise, fresh garlic, 90 g of cheese, salt, spices.

Boiled chicken is processed using a food processor until it turns into fine crumbs. Crushed garlic and mayonnaise are added to it.
The mass is salted, sprinkled with spices, and kneaded well.
The cheese is finely grated.
Chicken filling is placed on the first pita bread. You need to distribute it evenly over the base.
The second sheet is placed on top. It is well coated with mayonnaise and sprinkled with grated cheese.
The structure is rolled into a tight roll, which is wrapped in cling film and stored in a cool place for a couple of hours.

Before serving, the appetizer is cut into medium pieces.

Chicken and prune appetizer

Ingredients: 6 quail eggs, 7 pcs. pitted prunes, 3 large spoons of chopped walnut kernels, 120 g cheese, 2-4 cloves. garlic, mayonnaise, breast cooked until done.

The eggs are beaten, salted and fried in a frying pan to form an omelet. When the cake has cooled, it is cut into strips.
Finely chopped prunes, pre-soaked in hot water, are added to the omelette pieces. Nuts are poured in there too.
Strips of boiled poultry meat and grated cheese are added to the future salad.

The appetizer is seasoned with a mixture of salted mayonnaise and crushed garlic.

Salad with Korean carrots and cucumber

Ingredients: 220 g of boiled thigh fillet, 170 g of cheese, 2 fresh strong cucumbers, 170 g of prepared “Korean” carrots, sauce.

The chicken is torn into fibers and placed in a cooking ring placed on a flat plate.
Carrots without brine are placed on top.
Next comes straws of cheese and grated fresh cucumbers.
Each layer of snack is coated with salted sauce, for example, regular mayonnaise.

The culinary ring is removed from the salad and its top is randomly decorated.

Mushroom salad with chicken fillet

Ingredients: 460 g boiled salted fillet, 320 g fresh champignons, 5 boiled large eggs, salt, sauce.

Pre-cooked chicken is cooled and chopped randomly. You can cut it into cubes or tear it into fibers.
Mushrooms are cut into very small pieces and fried until tender. During the process, you need to salt them to taste.
Rub the egg white into the cooled champignons. Next, the resulting mass is laid out in the first layer in a salad bowl.
On top is the fillet with sauce (for example, mayonnaise).
The last layer is crumbled egg yolks.

The salad is served after a couple of hours of soaking in a cool place.

Chicken breast appetizer in tomatoes

Ingredients: 2 ripe tomatoes, chicken breast, 3 tbsp. l. olive oil and low-fat sour cream, 1 tsp. balsamic vinegar, 8-9 basil leaves, 2 sprigs of fresh oregano, salt, garlic to taste.

The tops of large ripe tomatoes are cut off with a sharp knife. Use a small spoon to scrape out the soft core.
The breast is boiled until tender, chopped into cubes, mixed with chopped oregano leaves and garlic.
Vinegar, oil, chopped basil, salt and sour cream are added to the future filling.
Vegetable cups are rubbed with salt. The filling is laid out in them.
The pieces are placed in the oven for 8–9 minutes at 150–160 degrees.

If desired, you can bake tomatoes with a “cap” of grated cheese.

Vegetable salad with chicken and croutons

Ingredients: 380 g chicken fillet, 130 g cheese, a handful of white wheat croutons, 2 pcs. tomatoes and fresh cucumbers, red and yellow bell peppers, garlic to taste, mayonnaise, salt.

The meat is cooked until tender, torn into strips and placed on the bottom of a flat plate.
Topped with tomato cubes mixed with crushed garlic and salted mayonnaise.
Next come the colored pepper cubes. Mayonnaise is distributed.
All that remains is to make layers of fresh cucumber straws, crackers and grated cheese.

The resulting snack will be infused in a cool place for about 1.5 hours.

Layered salad with chicken breast and corn

Ingredients: 70 g of low-fat sour cream and mayonnaise, dry garlic, 3 boiled eggs, 230 g of boiled chicken breast, 90 g of canned corn, strong fresh cucumber, salt.

The fillet is cooled, after which it is cut into cubes with a sharp knife. It will become the very first layer of the salad. You can immediately coat the meat with a sauce made from sour cream, mayonnaise, salt and dry garlic.
Next, randomly chopped boiled eggs are distributed. It is most convenient to cut them into cubes.
The next layer will be cucumber straws with sauce.
Sweet corn kernels are poured in last for the appetizer.

You can decorate the finished salad with any fresh herbs to suit your taste. Before taking a sample, you need to let the dish sit for 2-3 hours.

Hot salad of chicken, peppers and green beans

Ingredients: half a kilo of chicken fillet and green beans, one red and yellow bell pepper, a large purple onion, 20 ml of high-quality olive oil, 40 ml of soy sauce and balsamic vinegar, table salt.

Green beans are immersed in boiling salted water for 2 minutes without first defrosting. Then she leans back in a colander. To maintain the bright, rich green color of the product, you can pour cold water over it.
The chicken is boiled until cooked and torn into fibers. If desired, fillet pieces can simply be fried in hot butter until golden brown.
The onion is cut into thin half rings, and the peppers of two colors are cut into bars. Both vegetables are fried in hot oil for 2-3 minutes.
The beans are also heated in the remaining fat.
All prepared components are combined in one salad bowl, mixed and salted.

Cooking chicken is very varied. Many nations have their own special dishes with chicken. Cooking tobacco chicken once glorified Georgian cuisine; besides this, there are other interesting Georgian chicken dishes. The French have their own delicious chicken dishes: French chicken with potatoes, fried chicken, baked chicken with vegetables, battered chicken. New Year's chicken dishes and Christmas chicken dishes are widely known, usually baked chicken. A recipe for chicken with apples can be found in almost any European kitchen. In Asia, chicken with rice is often prepared; the recipe for chicken with pancakes is typical for Russian cuisine. Also typical of our day are chicken dishes with potatoes, chicken dishes with mushrooms, and dietary chicken dishes.

But first of all, you need to decide how to cook the chicken and where to cook it. It can be chicken baked in the oven, chicken in a slow cooker, chicken in a convection oven, chicken in the microwave, fried chicken, stewed chicken, boiled chicken, smoked chicken. There are hundreds of options for how to cook delicious chicken. Here we will try to answer questions such as what can be cooked from chicken, what can be cooked with chicken, what can be cooked from chicken for a holiday, how to cook a whole chicken, how to cook chicken in the oven, how to cook tobacco chicken, how to cook homemade chicken, how to cook chicken with mushrooms, how to cook chicken in a slow cooker, how to cook chicken in a sleeve, how long to cook chicken in the oven, how to cook a chicken drumstick, how to cook a whole chicken, how to cook chicken with prunes, how to cook chicken in foil, how to cook chicken in the oven. It will also be useful for you to learn how to cook chicken in a bottle, how to cook chicken baked in a bag and chicken baked in foil, how to cook chicken in the microwave, how to cook chicken in a frying pan, how to cook chicken quickly, how to cook chicken. The first thing that comes to mind when asked what to make from boiled chicken is, of course, salads. But there are other dishes made from boiled chicken: cream soups, souffles, pies. To boil chicken quickly and thoroughly, you can use a pressure cooker. Chicken cooks well in a pressure cooker because it is cooked under a lid and under pressure, retaining more flavor. For the same purpose, chicken is cooked in a double boiler. Chicken in a steamer turns out very tender; recipes for chicken in a steamer include chicken with prunes, pineapple, eggplant, and zucchini.

Recipes for hot chicken dishes can be divided into the first and second. Soups or chicken entrees are of great importance to us. According to doctors, chicken broth and chicken soup have healing properties in the treatment of colds. Let's start by looking at the second hot chicken dishes. The most convenient are chicken fillet dishes. These are various meatballs, cutlets, chicken stews, even hot chicken salads. This includes chicken with pasta, chicken with vegetables, chicken with pancakes, chicken in puff pastry, chicken with rice, chicken in pita bread. Fricassee is another option for preparing chicken fillet. Chicken stewed in sour cream and chicken stewed with vegetables are prepared in approximately the same way. Despite the name, these are fairly simple chicken dishes.

A useful group of recipes is chicken in the microwave. Cooking chicken in the microwave takes minimal time, so it is very convenient. The specificity of such recipes is to select products that will be prepared at the same time as cooking the chicken. Or you can pre-cook some of the ingredients, as suggested in the microwave chicken recipes. Grilled chicken in the microwave is one of the best ways to get delicious grilled chicken at home. You can also prepare the following recipes in this kitchen unit: chicken with prunes and dried apricots, chicken with mushrooms, chicken with potatoes, chicken with mushrooms and potatoes, chicken with mushrooms and cheese, chicken with prunes, baked chicken with apples, chicken with stuffing, chicken with champignons. Another group of recipes that came into our lives along with kitchen appliances is chicken in a slow cooker. Cooking chicken in a slow cooker is quick and easy. Chicken dishes in a slow cooker help even an inexperienced housewife prepare a delicious lunch or dinner. To name just a few: chicken with buckwheat in a slow cooker, chicken with potatoes in a slow cooker, stewed chicken in a slow cooker, chicken with vegetables in a slow cooker, fried chicken in a slow cooker, baked chicken in a slow cooker, chicken with rice in a slow cooker, steamed chicken in a slow cooker, chicken whole in a slow cooker, chicken with pasta in a slow cooker, chicken with potatoes in a slow cooker, chicken in a slow cooker, chicken with mushrooms in a slow cooker, stewed chicken in a slow cooker, recipe for chicken in sour cream in a slow cooker. Sometimes a good recipe for cooking chicken in a slow cooker can also be found in the instructions for this unit.

A simple way to cook chicken is chicken dishes in a frying pan - fried chicken with potatoes, juicy fried chicken, recipe for fried chicken with vegetables, etc. To make the chicken tasty, prepare breaded chicken - chicken in breadcrumbs, flour. Chicken in breadcrumbs has a delicious crispy crust. Chicken with gravy is cooked in a relatively deep bowl, this is chicken in a duck pot, chicken in a cauldron. Also in this dish you can cook chicken stew, recipe chicken stew with mushrooms, chicken in its own juice, chicken stew with potatoes, chicken stew with prunes

Perhaps the most popular place for chicken in the kitchen is the oven. It is in the oven that most broilers end their earthly journey. They leave beautifully, recipes for chicken in the oven help them with this. Every housewife should know a good recipe for cooking chicken in the oven. Although cooking chicken in the oven is not a complicated process, there are some rules and special recipes to ensure that it turns out flavorful. a chicken in the oven with crust. Chicken with a crispy crust is everyone's dream, even if he is a vegetarian, on a diet or a fan of healthy eating. The time comes, and a chicken appears in the house, recipes for cooking it in the oven make your eyes run wild. This is a whole chicken in the oven (a whole chicken baked in the oven), homemade chicken in the oven, salted chicken in the oven, a whole chicken in the oven with rice, a whole chicken in the oven, a recipe for tobacco chicken in the oven, chicken in the oven on a bottle, chicken with mushrooms in the oven, chicken in the oven in pieces, chicken stuffed with mushrooms in the oven, chicken in mayonnaise in the oven, juicy chicken in the oven, chicken baked in the oven, chicken in marinade in the oven, chicken baked with potatoes, chicken baked with pineapples, chicken with apples and prunes, chicken in the oven with cheese, recipe for chicken baked in dough, chicken baked with rice, chicken with buckwheat in the oven, chicken with cheese in the oven, chicken in a bag, chicken stuffed with buckwheat in the oven, chicken with champignons in the oven, chicken in oven on a spit, chicken on skewers in the oven, chicken with honey in the oven, chicken in the oven in a bag, tobacco chicken recipe in the oven, chicken in bacon in the oven, chicken in the oven with stuffing, chicken in the oven, baked recipe a chicken in the oven, recipe for chicken baked in the oven in a sleeve, whole chicken stuffed in the oven, chicken in sour cream in the oven and others. What can you cook chicken with in the oven? Chicken in the oven with vegetables turns out very conveniently and deliciously, such as: chicken with cabbage, chicken with celery, chicken with beans, chicken with pumpkin. Finally, you never get tired of the recipe for chicken in the oven with potatoes. Chicken dishes in the oven can be prepared immediately with a side dish. Cooked chicken with potatoes in the oven is a ready-made dish that does not require a side dish. If you don’t yet know how to cook chicken in the oven, if you’ve already dreamed of aromatic chicken with a golden crust, the video will tell you all the nuances of its preparation. Or choose the recipe for chicken in the oven (photo). A very original taste is obtained when chicken is cooked with fruit. These are real holiday chicken dishes. The recipes here are as follows: chicken with apples in the oven, chicken in the oven with oranges, chicken with pomegranate, chicken baked with lemon, chicken with quince, chicken with nuts, chicken in sesame seeds, chicken with dried apricots, chicken with prunes in the oven, chicken with honey. And even such exotic ones as chicken with avocado, chicken with bananas, chicken with kiwi, chicken with peaches, recipe for chicken with pineapples in the oven, chicken with pineapples and cheese, chicken with ginger. Since chicken turns out interesting when combined with sour taste, we recommend that you try the following recipes: chicken in sweet and sour sauce, chicken with oranges, chicken recipe with pineapples and mushrooms, chicken in orange sauce, chicken with tangerines, baked chicken with oranges, chicken with lemon in oven. Recently, we have started to cook chicken with pineapples often. There are several ways to cook pineapple chicken. This is chicken with pineapples with cheese, chicken baked with pineapples. Choose chicken with pineapples (with photo) or chicken with pineapples (recipe with photo) and cook chicken with pineapples for health. Marinated chicken is softer and more flavorful. It is difficult to meet a person, especially a man, who would not like marinated chicken in the oven. How to marinate chicken? We can recommend the following recipes: chicken in marinade, chicken in wine (chicken in white wine, chicken in red wine), chicken in beer, chicken marinated in kefir, chicken in milk.

A delicious chicken dish that your guests will appreciate - stuffed chicken. We will teach you how to cook stuffed chicken. And don’t let the preparation of stuffed chicken scare you, using the section recipes with chicken with photos (stuffed chicken recipe with photos) you can prepare this chicken recipe. And also many others: stuffed chicken in the oven, recipe for chicken stuffed with rice in the oven, stuffed chicken, stuffed chicken, recipe for stuffed chicken with apples, stuffed chicken with mushrooms, stuffed chicken with potatoes. Somewhat similar to stuffed chicken is chicken in a box (chicken in jelly).

Chicken will never taste good if you cook it without sauce. It doesn’t matter whether you have chicken in the sleeve, chicken in the oven in the sleeve, chicken in foil, grilled chicken in the oven, chicken on a can in the oven, fried chicken in the oven, chicken in the oven, chicken in dough in the oven, chicken in the can , a chicken in the oven in foil, chicken in batter recipe, chicken in dough recipe, chicken in beer recipe, chicken with mushrooms recipe, chicken in foil recipe, chicken in salt recipe, chicken with apples, chicken with buckwheat recipe, chicken in wine, chicken in foil recipe in the oven, chicken in sour cream recipe, chicken in a jar recipe, baked chicken with honey recipe, whole chicken in a slow cooker, chicken with prunes, chicken in bacon recipe, you must have chicken with sauce. You can get by with something simpler: chicken in mayonnaise, chicken in garlic sauce (chicken with garlic) in the oven, chicken in cream sauce, recipe for chicken in sour cream sauce (chicken in sour cream), chicken in soy sauce, chicken in honey sauce, chicken in tomato sauce, chicken in mustard (chicken in mustard sauce), chicken in cream. But there are also such interesting recipes as chicken in cheese sauce, chicken in kefir, chicken in honey mustard sauce (chicken with honey and mustard), chicken in teriyaki sauce, chicken with curry, chicken with walnuts.

If you have an air fryer, you will be interested in learning about cooking chicken in an air fryer. Cooking grilled chicken in an air fryer is gaining more and more fans. We offer you proven recipes for chicken dishes in the air fryer, which will tell you how to cook chicken in the air fryer deliciously. Grilled chicken in an air fryer, among other things, is not so harmful to the body, and this is another reason to learn how to cook grilled chicken in an air fryer. Prepare it and you won’t regret it, it’s worth it, this wonderful chicken in the air fryer, there are recipes for chicken in the air fryer for every taste.

T.N. the sleeve is a convenient device for properly baking chicken. With the help of a sleeve you will get delicious chicken in the oven. Chicken in a baking sleeve (chicken in a bag) cooks faster and with better quality. That's why cooking chicken up your sleeve has so many fans. Your family and guests will like baked chicken in your sleeve; it is important to choose a good chicken in your sleeve recipe. Chicken in a baking bag can be cooked on its own or with other ingredients and side dishes. This is chicken with vegetables in a sleeve, whole chicken in a sleeve, baked chicken with potatoes, chicken in a sleeve with apples, chicken with prunes in a sleeve, chicken in a sleeve with potatoes (chicken in a sleeve with potatoes), chicken with rice in a sleeve, stuffed chicken in the sleeve. Chicken in the sleeve is a recipe that will become your signature recipe. For the same reason, chicken is often wrapped in foil; there are many recipes for chicken in foil, for example, chicken with apples in foil, chicken in foil with potatoes, chicken baked with mushrooms, chicken baked with prunes, whole chicken in foil. An original and juicy second course – chicken in a pot. Chicken One Pot Dishes can use either chicken fillets or chicken pieces. We recommend you recipes: chicken with potatoes in a pot, chicken with rice in a pot, chicken with mushrooms in a pot. In general, you can cook various chicken dishes and potatoes.

Pay attention to chicken recipes with photos, chicken dishes with photos, chicken recipes with photos, chicken with apples with photos, chicken with apples (photo recipe). Use them if you have chicken on your menu; the cooking recipes with photos are very visual and useful for those who have not yet gotten their hands on cooking chicken.

The shelves of our modern stores are literally bursting with an abundance of chicken meat, here there are whole carcasses, and chickens that have already been cut up, and giblets; We can always purchase both large broilers and tiny gherkins. The only problem is that you won’t be able to buy a real, aromatic, free-range chicken in a modern store for any amount of money. And demand plays a significant role in the absence of this product on the shelves of our stores. Unfortunately, many young housewives consider domestic village chickens to be a product that requires too much time and effort to prepare, and the result is considered too unpredictable. And completely in vain! Those who are older will never forget the taste and aroma of noodles or broth prepared by their grandmother from a chicken slaughtered in the morning. Take my word for it, or better yet check, you will never be able to cook anything like this from industrially raised chicken. And you shouldn’t be afraid that the country chicken will turn out to be too tough; if you follow some rules and little culinary tricks, a country bird dish will turn out juicy, tender, and soft, and its taste and aroma will enchant you once and for all. Today we invite you to figure out and remember with us how to cook homemade chicken.

If you think homemade chicken is only good for broths and soups, think again. One hundred and two hundred years ago, our grandmothers and great-grandmothers, as well as their great-grandmothers, did not know any broilers, raised in almost complete immobility and fed with compound feed. But each yard had its own chickens running around. And they prepared a huge number of different dishes from these domestic chickens. They were boiled, stewed, fried, and baked; they cooked noodles and porridge with them; domestic chickens were excellent for preparing appetizers, first courses, and second courses. And what pies and pies were made with meat and giblets of domestic chickens! Nothing has changed today. You can prepare almost any familiar dish from homemade chicken, but the dish will turn out to be many times more tasty, aromatic and rich in flavor than one prepared from regular store-bought chicken. And this applies not only to dishes of Russian cuisine, but also to many dishes of other national cuisines. For example, chakhokhbili from homemade chicken turns out much more delicious, and how aromatic and rich the lagman comes out of such chicken! Just try to make Indian curry from such a chicken, you will be surprised at how much more delicious this already aromatic and fragrant dish can turn out! What can we say about the fact that if you follow some very simple rules, you can fry homemade chicken in the oven, bake it in a pot with vegetables and spices, and cook it in a jar, adding extra softness and juiciness to it. Can you really list everything? Just believe me, any dish prepared from home-grown, free-range chicken turns out incredibly tasty and aromatic, you just need to apply a little desire and your own culinary imagination.

Today the Culinary Eden website has collected and recorded for you the most important tips and secrets, along with proven culinary recipes that will definitely help even the most inexperienced housewives and will easily tell you how to cook homemade chicken.

1. First of all, let's figure out where we can get a real village chicken. Don’t even look for such chickens in stores, they simply don’t exist there. At collective farm and farmer's markets, buy domestic chickens only from trusted sellers, because, unfortunately, now even chickens are falsified: they dye ordinary store-bought chickens with turmeric and pass them off as domestic chickens, hoping for the inexperience of the buyer. It is best to buy backyard chickens directly from those who raise them. If you ask around, you will probably find someone who knows village grandmothers or good conscientious farmers who raise free-range chickens. Usually you can drive up to such producers yourself, and they will personally slaughter and prepare the freshest chicken for you, and you will be able to see with your own eyes the living conditions of the chickens offered to you.

2. If you do decide to buy chicken at the market, choose your purchase very carefully. First of all, decide what dish you need homemade chicken for. For broths and soups, a laying hen about a year old is best suited. Such a chicken should weigh no more than one and a half kilograms, the legs of such a domestic chicken should be long, the breast bone should be quite tough, the chicken itself should be lean, not too fatty. If you are going to buy a chicken for preparing main courses, then choose a chicken weighing no more than a kilogram, with the breast bone still quite soft, with the legs still bright, yellow, not white. The meat of such a chicken will be soft to the touch, and the bones will be thin and fragile. Modern breeds of broilers raised on free range are often called domestic chickens. Of course, such chickens have more meat, they are fattier and softer than laying hens, and they are much easier to cook. One problem is that even these homemade broilers do not have the same taste and aroma as real country chickens, although they are, of course, tastier than store-bought broilers. Now the choice is yours. Try it and choose for yourself which domestic chickens you like best.

3. Once you have made your choice, examine the chicken more carefully. Next, carefully examine the carcass of the chicken you have chosen. A good domestic chicken will have shanks that look blue and thighs that are yellow due to fat. The skin of a good chicken will be quite thin, slightly transparent, and yellowish. Do not buy a chicken with too white or evenly colored yellowish skin - such a carcass was probably soaked in chlorine or tinted with turmeric to give it a more attractive presentation, but is it worth shopping from a seller who is trying to deceive you from the very beginning? Be sure to smell the chicken you choose! A good country house chicken has a rather thick but pleasant smell. If the chicken offered to you has the usual slightly sweetish, barely noticeable odor, you are being deceived, passing off an ordinary industrial bird as a domestic one. And, of course, make sure of the freshness of the bird offered to you: look to see if its skin is weathered, smell if the chicken has begun to deteriorate, feel if the meat has lost its elasticity - everything as usual when choosing a fresh bird.

4. Once you bring your chosen chicken home, start preparing it immediately. Cut off the head and legs, wash the neck and head thoroughly, scald the legs, clean and cut off the claws. These chicken parts are perfect for making broth and adding extra flavor and richness to it. Rinse the chicken carcass inside and out. Examine it carefully, because even a very well-plucked and singed chicken could still have small feather stumps lost in the deep layers of the skin - just pull them out with tweezers. If you are going to make broth from your chicken, the preparation is complete. If you bought chicken for stewing or frying, soak it for a couple of hours in salted water, this will give the chicken meat additional juiciness and softness. After soaking, rinse your chicken thoroughly again and lightly dry it. Do not soak homemade chicken in milk or water and vinegar! This will deprive it of that charming, rich, thick aroma for which you spent so much effort searching and buying a real domestic country bird.

5. Let's start our acquaintance with homemade chicken dishes by preparing the broth, the same aromatic, rich and very tasty chicken broth that your grandmother would be proud of. Place the gutted, cleaned and washed whole chicken carcass in a deep saucepan, add the cleaned legs and head and neck. Fill with cold water so that the water covers the chicken by 10 - 15 centimeters. Bring the water to a boil over high heat, skim off the foam, reduce the heat to the lowest setting, cover the pan with a lid and leave to simmer almost without boiling for one hour. Meanwhile, peel one carrot and one onion. Stick a clove bud into the bulb. Tie together several stalks of parsley and celery with a thread. After an hour, add prepared onions, carrots, a bouquet of herbs and a couple of bay leaves to your broth. Cover the pan with a lid and cook for another hour and a half. Do not add water while cooking the broth, this will deprive it of its strength and rich aroma! Salt the broth 20 - 30 minutes before it is ready. When the broth is ready, remove the vegetables, herbs and bay leaf from it, and leave the chicken to cool. Remove the chicken from the broth that has cooled to room temperature and strain the broth. This broth can be served separately or used as a base for soup, noodles or lagman. If you want to save the broth for the future, pour it into plastic containers and freeze it; believe me, a supply of such tasty and aromatic broth will always come in handy in your kitchen!

6. The chicken remaining after cooking the broth can be used in soup or salad, it can be served cold with horseradish, you can prepare many different delicious snacks from it, or you can bake it whole with garlic and sour cream. Try it, it's very tasty! Mix one glass of good thick sour cream with six crushed cloves of garlic, 1 teaspoon of your favorite chicken spices and ½ teaspoon of salt. Let it sit for 10 minutes. Brush the resulting sauce onto the boiled homemade chicken, outside and inside, and place in a greased baking dish. Place a few pieces of butter on top of the chicken. Bake in an oven preheated to 180° for 20 - 30 minutes until golden brown. Serve with boiled potatoes and pickles.

7. Homemade chicken baked in the oven with apples and lemons turns out very tasty. Thoroughly rinse and soak a domestic chicken weighing about two kilograms in cool salted water for two hours. Remove chicken from brine, rinse and drain. Cut the chicken along the breast and open it like a book, beat it lightly with a culinary mallet, rub with your favorite spices, crushed garlic and salt. If the chicken is not fatty enough, put a few pieces of butter under the skin. Cut three sour apples into large slices, removing the core and seeds. Cut one small lemon into thick rings. Grease a baking dish with oil, place apples and lemons on the bottom, place the chicken on top, back up, add a couple of glasses of chicken broth or water. Bake in an oven preheated to 180° for one and a half to two hours. Make sure that the chicken does not burn; periodically baste it with the released juice and fat. Don't dry out your chicken! If the broth has completely boiled away, and there is still quite a bit of time left before the end of baking, feel free to add another half glass of broth or water.

8. Homemade chicken cooked in the oven on a can turns out juicy and soft. Only, unlike store-bought chicken, in the case of homemade chicken you should not use beer or other liquids with a strong aroma, because the beauty of homemade chicken is in its own rich smell and taste; it is enough to get by with plain water or chicken broth. Soak for an hour in salt water, rinse and dry one domestic chicken weighing up to one and a half kilograms. Mix three tablespoons of sour cream with three tablespoons of softened butter, one crushed clove of garlic, salt, black and red pepper to taste. Rub the resulting sauce over the chicken. Fill a liter glass jar three-quarters full with warm water or broth. Carefully place the chicken on top of the neck of the jar, like a glove, tail down. Place the jar of chicken on a baking sheet and place in an oven preheated to 180°. Bake for one and a half hours. If the chicken begins to brown too quickly on the top or wings, cover it with foil.

9. Roasted homemade chicken in pots turns out very tasty. Wash and chop one chicken weighing up to one and a half kilograms into small pieces. Cut two large carrots into cubes. Chop one large onion and two cloves of garlic. Cut 600 g into large pieces. potatoes. Cut two sweet peppers into small pieces. Heat a large cast iron skillet or heavy bottomed skillet over high heat. Place chicken pieces in small portions in a dry frying pan and fry until golden brown on both sides. Transfer the finished chicken to a separate dish. When all the chicken is fried, add the garlic and onion to the remaining fat in the pan and fry until translucent, then add the carrots and fry over medium heat until golden brown. Transfer vegetables to a separate plate. Add a couple of tablespoons of vegetable oil to the frying pan, heat it up and add the potatoes. Fry over high heat, stirring frequently, until golden brown. When the potatoes are fried, add the fried vegetables, chicken, bell peppers, ¼ teaspoon red pepper flakes, a pinch of ground black pepper, and salt to taste. Stir and simmer everything together for 10 minutes. Then add 1 tbsp. spoon of tomato paste and simmer, stirring, for a couple more minutes. Remove from heat. Place one bay leaf in portioned ceramic pots, arrange the chicken with vegetables and add chicken broth to three-quarters of the volume. Place the pots on a baking sheet, cover with lids and place in an oven preheated to 180° for one hour. Once the time is up, remove the pots from the oven, remove the lids, sprinkle the roast with your favorite grated cheese and return to the oven for another 20 minutes.

10. It’s very easy to prepare delicious homemade chicken in a jar. Chop the chicken into small pieces, cut a couple of cloves of garlic into petals, chop one small onion. Mix everything, add a couple of bay leaves, salt and black pepper to taste. Mix again and fill a liter jar with the resulting mixture. Cover the jar tightly with a sheet of foil, place on a baking sheet and place in a cold oven. Do not add any water or broth to the chicken - it will stew in its own juices! Turn on the oven and bring the temperature to 160°. Simmer the chicken in a jar in its own juices for two hours, turn off the oven and leave the chicken in the cooling oven for another 30 minutes. Serve with boiled potatoes or rice.

And on the pages of Culinary Eden you can always find even more interesting ideas and proven recipes that will tell you how to cook homemade chicken.

Good day, dear readers! Lately it turns out that I am sharing with you my family's favorite dishes. Today will be my next signature dish - stewed homemade chicken with a smoky aroma. My dad raises broilers (I already wrote about this earlier) and by October we have a whole freezer with homemade chicken meat. And since the meat is quite tough compared to store-bought chicken, I usually stew it or make cutlets. The homemade chicken recipe presented today is fried and then stewed, resulting in soft and tender.

Homemade chicken recipe with photos

This dish is another recipe for the lazy housewife, as it is very easy to prepare and, of course, tastes like a bomb!
how to cook homemade chicken tasty and easy
First of all, we cut the carcass. I do it this way: I leave the legs, wings, neck, stomachs and heart for this dish, the breast for cutlets, and the back for soup.

Tip: I also cook homemade duck this way, and it turns out just as delicious!

how to cook homemade chicken recipe with photos

Ingredients:

chicken carcass,
flour,
ketchup (adjika, tomato paste),
salt,
spices,
"smoke",
sunflower oil.

Cooking process:

Now fry the meat over high heat until golden brown.

There is no need to bring it to full readiness, just until crusty.

And put the chicken pieces into the pan.

Pour boiling water, add salt, three teaspoons of smoke and simmer over medium heat for two hours.

Yes, that’s exactly how long it will take for tough chicken meat to cook and become soft and tender in taste.

Many people believe that liquid smoke is very toxic and there is nothing useful in it, but after scouring the Internet, I came to the conclusion that they think so out of ignorance, because real smoke from a fire is much more harmful than this seasoning and this has already been proven. After two hours, start preparing the gravy. My husband likes it to be thick like at school, and I like it to be lump-free. I tried to mix the flour into boiling water in a thin line, but I still got lumps, but one day I came across this very quick and easy way: pour the required amount of flour into the boiling oil (and we just had the butter left over from the chicken).

Stir the flour thoroughly with a whisk and add ketchup (I used adjika this time).

Now pour in a little water and let this thing boil.

And carefully add everything to the boiling chicken. Our gravy distributes itself evenly in the chicken broth, resulting in a perfect sauce without any lumps of flour. Now add the peppercorns and let our dish simmer a little.

Delicious homemade stewed chicken in a sauce with a smoky aroma is ready. We have mashed potatoes as a side dish. Decorate with greens and serve. Bon appetit!

Photo recipe for homemade chicken from Ekaterina Apatonova.