Grilled chicken

And how, just in melted lard, put a chopped apple? don't you need sugar?

the toad won! Together with Ukraine))))
scandalized focaccia, lard turned out to be just a lope)))
current to my husband, I will not say that this is not at all extraverzhine di oliva)))))))))

but not fate was because we leave the day after tomorrow, turn off the refrigerator, and we need to eat up all the supplies, I don't have time to eat potatoes))

You just give, throw the lard ?! Yes, melt with an apple and for a sandwich!

sho, really
not ... I have it ... stereotypes and blinkering

And how, just in melted lard, put a chopped apple? don't you need sugar?

No need, you need to finely chop the apple or grate it better. (if you want, throw in a chocolate bar) Didn't you eat lard with an apple?

Didn't you eat lard with an apple?

I hear it for the first time, and what are the proportions?

Didn't you eat lard with an apple?

And I don't know that!

Eh you, ukrainians! Do not know this! I put on a peephole, I love with sour apples. Apples should be added very close to the end of the process. Lard then tender, tender, without bread you can eat like candy!

Vik live - vik learn

[Irene,]

Vik live - vik learn

Okay, let's try. The lard in the freezer is good, homemade. But only sweet apples are sold.

Irene, Well, by eye, how many apples, for example, for 500 g of bacon?

[Irene,]

Okay, let's try. The lard in the freezer is good, homemade. But only sweet apples are sold.

Irene, Well, by eye, how many apples, for example, for 500 g of bacon?

And, how many do not mind!
Well, I would put about one medium apple on a half-liter jar of lard.

Well, I would put about one medium apple on a half-liter jar of lard.

And chocolate?

And chocolate?

Top with a thick layer and roses from bacon

[Irene,]

Okay, let's try. The lard in the freezer is good, homemade. But only sweet apples are sold.

Irene, Well, by eye, how many apples, for example, for 500 g of bacon?

Yes, sweet and sour is also normal!

I think that here Susly and I will also be unanimous as two Ukrainian women: to throw out the BOTH !!!

I use it, for example in this recipe:

Focaccia with mineral water

took a sample. The husband said that this is not focaccia but better)))
well, the lard has not disappeared, but now I think how it will work out in olive oil))) but this is already a question for another section))

[Venetian]

took a sample. The husband said that this is not focaccia but better)))

Venetianhow good, otherwise I was just all worried about my advice.

but it turned out that lard even exists in Italy, and the word is - "strutto"!))))))
but I probably won't drown it anymore ...
(I just didn't like the boiled pork, it came out a little dry ... or ...?)))))

How did you make boiled pork? If the meat is good, it is difficult to spoil it.

yes, as usual - stuff it, grate ... the meat is good, they don't keep others here ... apparently I overexposed it, I haven't adapted yet ... And I oversalted it a lot ... It took a lot of juice from the meat and it became dry. But maybe I'll try again if it happens

And, how many do not mind!
Well, I would put about one medium apple on a half-liter jar of lard.

And for some reason I thought three apples ... Will it be a lot? I also never heard of this, it became interesting, I need to try ... and goodbye to the diet!
Girls, you make a chicken in MV without water? Will the saucepan be empty? I feel sorry for my Seibrizka, she makes soooo porridge! Thanks to her, at least I began to eat porridge ... And what will I do if she sports?

[SWIFTA]

SWIFTA
so much liquid is melted from the store trigger that, on the contrary, I pour it into another container so that it does not float in it, and it is drier, and you say the saucepan will deteriorate

I haven't done anything in CF without liquid yet, so I'm afraid. In general, I meant homemade chicken, I have more of them. Here are my own will grow up and make such a delicious.

Well, you can grease your homemade one with mayonnaise, it will still let her liquid in, albeit in smaller quantities, but you can not be afraid of the casserole

I haven't done anything in CF without liquid yet, so I'm afraid. In general, I meant homemade chicken, I have more of them. Here are my own will grow up and make such a delicious.

ne bois ', ja mjaso-rybu-pticu prakticheski vsegda bez zhidkosti ... Gorshku nichego ne budet, razve chto "produkt" suhovat mozhet byt'

Can you please tell me, for a whole chicken you need a slow cooker of 6 liters or 3, is it also included? What is the depth of the 3.5L copper cooker? It is round or oval7 I mean Sea Breeze.

[mashusik]

mashusik, the specific chicken in the recipe in the photo was baked in a 6 liters slow cooker, and mine is 3.5 liters round. Hairpin says that a duck or chicken is placed in its oval 3.5 liters only plump. Sea Breeze is 3.5 oval, I don't know about the depth.

I have 2 oval ones, one liter by 4, I don’t remember exactly what was written in the instructions, the chicken fits into it easily and naturally, and I also have an oval poltorashka, so you can even push small chicks into it if you tamp it).
here the whole question is whether it is round or oval, oval for chicks is much more convenient

Are the wings dry ?! Come on. The "modern" wings are full of fat. Anyone who has cooked wings in the oven on a wire rack will tell you this. And this one is me))). I have prepared wings many times. The baking sheet is full of fat from them. Here.

And I pour out the juice along with the fat. I do not like. I dislike fat in any form. I feed the dogs. They are happy)))

Thanks for the recipe, the chicken turned out to be delicious, despite the fact that I just salted and pepper it, lightly greased it with paprika. Next time I'll miss more differences - the first time I always try not to deviate practically from the recipe in order to understand the essence.
My husband, oddly enough, appreciated the chicken, although I make chickens constantly and in different variations in AG and AF.

Girls, I have a question - if the chicken is not made entirely, but half, it will lose much in taste?
Will it drain more or what?

yes, in theory, it should not lose in taste, slow, by and large, all the same, the main thing is that the bottom is covered and it does not burn. You can do something with vegetables, such as potatoes. Well, and keep, respectively, less, turn off earlier

I did it with a dry bottom - I put the wire rack and put the chicken on it. The same half can be made of course.

And, well, yes, I forgot, sho the recipe is on the grill, I made it myself inside the bowl, finally there were NO problems: whole, half, quarter, all swords in the pot, just so that it does not come out dry because of the cut.

I got a little slow and the very first recipe was this one. My lattice did not fit into a 3.5 liter slow lattice. I began to look for something to put under the chicken and found a silicone double boiler with handles - it had been lying around for a long time. In short, a steamer was very successfully attached - and it was convenient to take out a ready-made chicken from the slow-fish. First I put the chicken on its back, but then I was afraid that my beauty would not be baked, all the fleshy parts almost rest against the lid. MdV is small, and the bird is 2 kg. In general, after an hour of cooking, I thought about it and turned the bird upside down. I laid the foil under the lid. The chicken (not homemade) was ready in three hours - the meat from the wings was already falling off, but the blush was uneven. From the steamer, she rolled like clockwork into the frying pan and into the oven under the grill for five minutes.Yes, in the process I had to drain the juice that had separated from the bowl, otherwise the trigger was already swimming.
Delicious! Soft! The bones from the leg themselves flew out, while separating - the fillet turned out without effort. I like it! Thanks for the recipe!
Photo report.

Cool chicken in a "life jacket", this is probably so that it does not drown in its own juice

I'll come to you, too, with my chicken. Delicious, but very boiled. The wings went to the soup. I cooked on Haya from 20:00 to 1:00 at night, then I just left it in the slow cooker, in the morning it was still warm:

I gave my mother a round lattice, 1 in 1 as in the photo, so I was perverted with skewers.

Quinushka, I'm bringing my Gran Mercy. At night, my chicken was sculpted on a "lattice" of foil balls. All the class, but overdid it with salt.

🔗

By the way, she switched it on through a mechanical timer-current breaker. Hour dealt with him, but it turns out that everything is so simple and convenient.

the chicken is FOREST and the skoki was balls

and there were balls

Ten. A shiver from the bottom went to pilaf today.

and how much did she prepare with the timer in total?

[Qween]

and how much did she prepare with the timer in total?

Exactly four like nurse Qween ordered. Rather like this: put everything at 11 pm. At half past three in the night it turned on, at half past six it turned off.

[marinastom]

I've missed so many chickens.

Girls, good health!
marinastom, it is clear that the juice has gone down well, and there will be no fat on the chicken belly.

A shiver from the bottom went to pilaf today.

And I don't use trigger juice. Something does not want him ...

And I don't use trigger juice. Something does not want him ...

And I, too, always throw away the juice from the chicken on the grill. When I cooked it for the first time, I tried it, there was not much fat, although I expected the opposite, but mostly some kind of tasteless liquid. But I have store chickens. Probably, everything flows from them that they are stuffed with. The chicken itself is super awesome!
Homemade, probably, will be generally awesome, and the juice from it is edible.

Here I am a pig! I made a chicken a lot of times, but I did not bother to say thanks. Damn sclerosis! For some reason, I was sure that I did it right after the first chicken.
THANK YOU!!!

[Queen!]

Queen! For a long time I brought you the promised chicken
But LATER later.
Look. I don’t treat her, she’s dumb. But it did not work to take it out of it in one piece - it began to fall apart. I had to cut and take out parts. Patamushta is soft, although it was homemade. Prepared on four "julifer" foil balls.


Well, and a "penalty" duck with apples. On the same balls, it also disintegrates into parts. This photo is still full ...



A wonderful recipe and cooking method even for poultry "sportswomen"
Thank you!

Helen is a very appetizing kuuurochka and uuuutka otpad just!
Did they turn out so ruddy right in the slow, or did you brown them like that under the grill?

Nope, she didn't blush.
I just processed the carcasses, washed them, dried the boom with a towel, salted and coated with Camis chicken seasoning.
Take a big slow, and try it! The recipe won't let you down
The duck was two-kilogram, barely squeezed into a 3.5 liter sibrizka, "legs" just tried to lift the lid. And it got hot even where it was tightly in contact with the pot.

Great! I didn't get such an effect in a cookie on PP, well, of course, delicious, but not that, it grows like a couple ...
The fact is that the kenwood's pan is somehow narrow and deep, of course I will smell a little chicken there, but I hardly think a duck or a goose An oval bowl is really needed here. bakes so well? The result probably also depends on the slow model?

And why don't all the girls have such ruddy chickens as yours, maybe it's a sybriz that just bakes so well? The result probably also depends on the slow model?

Well, I don’t know
I put the iron at five, turned it off at 10, prepared for Hai. It was possible to cook in less time. Otherwise it was difficult to get out of the pot - the bones fell out
A! ABOUT! Maybe because I sealed the lid by pulling on the silicone gasket from the smokehouse

For a long time I brought you the promised chicken

Helen, cool birds turned out! Good health!

But it did not work to take it out of it in one piece - it began to fall apart. I had to cut and take out parts. Patamushta - soft

If you have someone to help, then you can get a bird in four shoulder blades. One person picks up with two shoulder blades from the side of the neck, and the second from the side of the tail. Put the scapulae under the bird closer to each other.

A! ABOUT! Maybe because I sealed the lid by pulling on the silicone gasket from the smokehouse

Who has what to pull - pull, then sign off in you MVV, I am also interested in this question