MariV
Quote: natapit

Soviet. Baltic production !!

Yes, it can be in the chicken!
Wildebeest
I don’t mind splashing a couple of tablespoons of cognac into meat or liver, the dish only benefits from this. But I hardly ever add vodka anywhere.
And when I am carcassing meat, I often add a fair amount of dry red wine. The meat has a completely different taste.
Antonovka
Yes-ah, the cartoon fries cool, only there is nothing left of the bashful look of the chicken - I managed to take it out only in halves. But now I know in what form I will do it next. once a chicken-tapaka A ridge, by the way, will go for broth
And I also add cognac to liver pate (false foie gras), last time I bought vodka for risotto with seafood, it seems - just did not understand why I added it there Good dry red wine and I love it so much, I feel sorry for it in meat
celfh
Quote: Antonovka

And in liver pate (false foie gras)
Lena, and where does the false foie gras recipe live?
Antonovka
celfh,
Tan, but here he is not here I can not give a link, you will not read it there until you register, I can throw it in a personal
nadlen
Quote: celfh

Lena, and where does the false foie gras recipe live?
I'm not Lena, but maybe this pate will do? Uncle Sam's Foie Gras Pate... Super recipe.
celfh
Quote: Antonovka

celfh,
I can throw it in a personal
throw it already I'm waiting

nadlen , Thank you! I'll definitely look now

Antonovka
No, I have a different one, but now I will definitely try from Uncle Sam.Thanks, nadlen!!!!!
nadlen
Quote: Antonovka

No, I have another, but now I will definitely try from Uncle Sam
I apologize to the moderators, but I'm interested in the "other" recipe. Share?
Sonadora
celfh, thanks again for the way to cut the chicken!
I cooked it in the oven today, the temperature in the kitchen was 35 degrees, but our suffering was worth it, the chicken turned out to be juicy and appetizing.

https://Mcooker-enn.tomathouse.com/r-image/s05.r.1/i178/1107/4a/1be230762a5c.jpg

She baked it, overlapping the chicken with garlic and slices of butter, periodically pouring the juice over the bird.
Antonovka
And now I'll come and try too - yesterday I don't know how I resisted
lega
And I also made Butterfly chicken, only I did the preparation according to the recipe natapit .. This:Chicken baked as pastroma I liked it delicious, juicy, very simple and fast ..
celfh and natapit thanks for the ideas and LenaV07 per video

The photo will not be (the camera is broken ...), I went to add ...
celfh
Sonadora, lga! Thank you girls for the feedback. Good health to you and your families!
Wildebeest
Today I made a chicken again, which was pickled for a day. The daily marinade made the chicken more juicy and soft. And yesterday's beauty was pickled for only an hour, but what's the difference.
Gaby
Chyuchelka has a recipe with chicken that is marinated in brine for 3 days and she very cleverly explained there about salt that locks the juice from the inside, she wrote chaotically, of course, go read her everything is so beautiful and reasonably everything is painted.
Antonovka
Gaby,
It seems not in brine, but in salt ... exactly, the dry salting method ... I confirm, a noble chicken turns out
Table salt causes swelling of meat fibers (at a certain concentration, the opposite effect will follow). And thus it binds water, allowing it to be retained even after frying / boiling. Having kept the chicken in salt for several days, we allow it to penetrate far and retain the juice. The very high temperature of the oven and frying pan immediately causes the protein in the upper layers of the meat to curl up, which traps the juice inside. That's all.

Oh, is it okay that I got in?
Gaby
Antonovka, but I judged that the brine also contains salt for sure ...
Tanyusha, forgive me that I got in with my patch.
Joy
Excuse me girls for getting in with my five kopecks.
Several years ago I read a recipe for cooking boiled pork on cooking (the author Sonya). Before baking, the meat is soaked in saline for 1 to 3 days in the refrigerator. Very juicy pork then turns out. So, according to this principle, I tried to cook both turkey and chicken - the result is excellent - the meat is very juicy.
I also cooked Butterfly chicken after daily pickling in salt brine. Then I spread it with a marinade of soy sauce, garlic, olive oil and a few drops of Tabasco. It turned out to be a very juicy and tasty chicken. Thank you, Tanyusha, great.

Butterfly Chicken
celfh
Quote: Joy


I also cooked Butterfly chicken after daily pickling in salt brine.
That's so beautiful!
Joy, and what are the proportions of this brine?
nakapustina
Quote: celfh


Joy, and what are the proportions of this brine?

I'm also interested. I looked at the Chuchelka recipe, but there is a dry ambassador.
SchuMakher
celfh you are harmful, Tanechka, you praise everyone, but my ass-sided curse is noooooooo Therefore, today I baked a duck in a soy-cognac marinade
celfh
Man, didn't you write? When I saw your beauty, my first thought was: "Breakfast on the grass" by Manet. Well, straight for a penny: both grass and breakfast! Sorry, dear, I thought, but did not write. Your chicken is finally out of competition
Joy
Girls, brine - 2 tablespoons of salt without top for 1 liter of cold water. If I do not soak a whole chicken, but a dissected chicken - wings or drumsticks, then I take less salt.
nakapustina
Thank you! I never did that. I will definitely try, especially since there is a reason. I understood correctly, should I make such a pickle for boiled pork too?
SchuMakher
celfh well, okay
MariV
You can't see the pictures - radical, infection, buggy - neither download nor watch this ass-sided! Horror!
Joy
I do boiled pork like this:
Pour the pork leg, neck or brisket, or a good piece of turkey breast with brine and refrigerate for 1-3 days. Then get the meat, dry it, you can stuff it with something, coat with ground black and hot red peppers, garlic or other favorite spices. Put the prepared meat either in a baking sleeve, or wrap it in foil and bake - first for 15 minutes at 210-230 degrees, then reduce to 180-190 degrees and bring to readiness.
Giraffe
I forgot to report, here she is dear
Butterfly Chicken And so she lay in AG, and next to the ridge, which I safely bitten Butterfly Chicken... I looked at something and again wanted to do it. I'll have to send my son to the store again. But he just went there
celfh
Mamadaragaya, what a shy beauty you have! For performance - the highest score!
I wanted to buy a direct airfryer
Giraffe
And he is constantly in my work, I did not regret for a minute that I had acquired it.
Olima
What a delicious chicken it turned out, my husband almost ate it with bones. But I didn't cut out my ass, since this is my husband's favorite part, he will gnaw my throat for my ass.

Butterfly Chicken

Marinated in raw adjichka.

Tanyusha, pochapala plus sign to put you for the chicken!
celfh
Olima, to your health! You have made a very beautiful chicken! And I cut out the ass together with the ridge boldly and put the resulting strip under the chicken's feet. Everything is fried.
Gouache
Tanya, thank you so much for this chicken! I cooked for Easter. We liked it sooo much!
Marinated in kefir + mustard + salt, pepper + garlic + herbs.
Butterfly Chicken
celfh
Oh, what a beauty, your chicken
Rusya
I also want this Madame Butterfly. Bookmarked it. I think I will grill for the coming holidays. We are going to leave for nature. It remains to buy kura and make Madame out of it.
celfh
Quote: Rusya

We are going to leave for nature.
we are also going ... but without kebabs, we have mushrooms,
Antonovka
Girls, I want to butterfly chicken today for tomorrow's roasting on the wire rack - how long does it take to sieve it (I never did it at all, I'm afraid to feed the pioneers with raw chicken)?

And another question - what is better to pickle today? There is yogurt, kefir, soy sauce, garlic, rice vinegar, nasarab, mustard. I will make 2 chickens.Will they get to the dacha without a refrigerator?
kleskox35
Antonovka, yogurt and kefir disappear immediately if you take it to the dacha. Everything else is fine (you can in equal shares), well, you can add a little more mineral water ... I really love this chicken, even more than a barbecue. In terms of frying time, everything is complicated, the height of the grill is individual for everyone ... well, on average, from 30 minutes. To avoid constantly pouring water over the coals before placing the grate, sprinkle them (coals - not chicken!) Abundantly with coarse salt and the fat will not burn. You can marinate in the morning, the chicken is pickled quickly.
Antonovka
kleskox35,
Thank you! Especially for salt - I didn't even know this
celfh
Quote: kleskox35

To avoid constantly pouring water over the coals before placing the grate, sprinkle them (coals - not chicken!) Abundantly with coarse salt and the fat will not burn.
Great advice !!!!!
Antonovka
By the way, I am generally not strong in coals - therefore I did not even know that it was necessary to fill them with water
Mesuri
Very detailed and understandable butchering especially with video. Now howling Butterfly is in the oven. I really didn't pickle, but I bake in my sleeve. I think it will be fragrant and tasty!
Tanyulya
At the weekend I made such a chicken on charcoal, marinated in kefir with adjika.
Mesuri
Thanks for the cutting recipe from my household! The chicken turned out to be delicious! Everyone ate and praised. My worst eater was thrilled!
celfh
Mesuri, I'm very glad that the chicken was a success: girl_claping: b
Antonovka
celfh,
Tanya, I did make chicken on a wire rack at the weekend - it turned out just great! Much tastier than in the oven! Mom and Dad were surprised that a whole chicken can be shoved into the grate
celfh
Linen, Are the pioneers happy?
Antonovka
Tan, the pioneers were more satisfied than anyone else, only they were very sorry that the chicken had only 2 legs
celfh
Quote: Antonovka

regretted that the chicken had only 2 legs
and why chickens are not centipedes
Antonovka
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