Chicken in the oven (minus ten)

if the chicken is without everything, then you can make an excellent sauce for it
sour cream + garlic + adjika + greens +, all to taste
do not pull by the ears))))

great sauce for her

kiwi + garlic + pepper + salt + sugar.
Caution! You can eat with a spoon, and there is always not enough!

[Kroshik]

and you tried with garlic

Kroshik, it is in this recipe - no. I'm in the Cousin over the hens and I play as best I can

[Crochet]

Virgin! You urgently need to know the time and T.
I'm trying out a new padding. There was no oven for 5 years .. forgot everything



Crochet, Innusik, how did you do?

I have a bird of 2.5 kg. Is it suitable for a recipe or should I take small ones?

Innusik, how were you doing?

Olenka, now I'll write in a personal.

Is it suitable for a recipe or should I take small ones?

Even so, I will bake the same broiler today.

I decided to try it. I will put it now. As I understand it, first on high for 30 minutes, and then 160 until ready? Right ?

and who bakes the chicken at what temperature, please share

Innochka, I would share, but I have a plate from the year 2000 of purchase, but it does not have any identification marks in numbers, there are only stripes, and all the meanings of these mysterious stripes were written in a booklet, which, as you know, a long time ago Has disappeared in the bowels of cabinets, pantries, garage ... Immediately turn on to the maximum (1 thick strip) and after 25-30 minutes I switch to the second value (thin strip), and then I look at the chicken, another 20-25 minutes. Here's how to determine here ... but the oven does not fry, everything is real. If you take the maximum for 300 degrees, as the Internet gives out, well, from here I figure it out.

I follow the instructions below:

Now cooking. The most important thing in our business is not to overdry the chicken. Therefore, we calculate the baking time.
At 180 degrees, completely defrosted kg of chicken is baked for 35 minutes.
For two kilos, you need an hour-hour 10, respectively.
I do not recommend baking at 200 degrees - the skin can burn and burst.
The whole point of this recipe is that a kind of "salt sauna" is created in the oven. Salt takes moisture from the skin, it becomes dry and crispy and covers the chicken like parchment, preventing moisture from evaporating from the meat.
The meat remains very juicy and tender, and excess moisture and juice accumulates in the belly of the chicken.

I bake with convection, so I reduce the temperature by 20 degrees, that is, the mode top-bottom + convection, temperature 160 gr.

And about the baking temperature, I asked for the sake of interest, as I understood, everything is baked at different temperatures.

I put it breast down. Then all the fats flow to the breast and it will be juicy-juicy.

And I always, on the contrary, bake on the back, as I read once, and I still do:

Put the chicken upside down on the salt. It is imperative that the juices remain all in the chicken and do not leak onto the salt.

[Elenochka Nikolaevna]

I decided to try it. I will put it now

Elenochka Nikolaevna, Kroshik, bake, fry - share the subtleties and results, we are waiting!

[Ilmirushka]

Ilmirushka, I'm already shared , I always do it equally well ...

So today I prepared it for her friends, for dinner ...
My chicken thief:

Well, really, the chicken is a beauty, and what a kidnapper!

Ekaterina, allow me a little correction

Of course, I have no questions about this. Then garlic is a must try !!!!

Well, what ... We had dinner. The people are delighted.The crust is crispy, the meat is juicy, moderately salty (although this is what I doubted)

[Elenochka Nikolaevna]

Elenochka Nikolaevna, and the back is the same color?

[Ninelle]

Ninelle, Of course not ... The chicken was not on a spit, the bottom was lighter and without crunch

Having succumbed to the excitement, I bake a half carcass on a salt pillow in Kuzin. Oven mode.
And the other day I came across a recipe for fish in a salt shell. We need to cook.

[Ninelle]

Ninelle, Of course not ... The chicken was not on a spit, the bottom was lighter and without crunch

Here, I turn over so ..

I just didn't think about it. I put it in the oven and didn't fit anymore.

[Elenochka Nikolaevna]

The people are delighted.

Elenochka Nikolaevna, which was required to prove! She came out so evenly rosy

kiwi + garlic + pepper + salt + sugar.
Caution! You can eat with a spoon, and there is always not enough!

[Veta]

Veta, show me when ready, huh? And in Kuzin I often make chicken, and today I baked a couple of breasts again, but without salt.

The people are delighted.
Yelenochka Nikolaevna, which was what had to be proved! She came out so evenly rosy

The main delight is the juiciness of the meat, tomorrow the breast will go for sandwiches. And it's not dry.

Tried the oven.
Awesome chicken! This is my chicken! Lazy lazy
Juicy, natural taste!
Thanks for the recipe!

[Ilmirushka]

Ilmirushka, fromdevaissa? We already ate it, without a photo shoot
On the mode and time I wrote in the subject of the cousin.
The appearance of the crust is the same as in the pictures of the girls.
This is exactly the same as that of Elena Nikolaevna. There was salty juice dripping from the chicken on the plate, but the meat itself was super!

[Elenochka Nikolaevna]

Elenochka Nikolaevna, OlgaGera, girls, congratulations! And with juiciness and laziness of us! I love this recipe too! Our people TO THE BULLOSHROOM by taxi ... will not come up with a bad thing! But my breasts in Kuzin also turn out juicy, try it! Here I am waiting for a smoking hello from Twigs

We already ate it, without a photo shoot

Well .... so the main thing - the chicken turned out !!! You can not drive the oven with this recipe, the main thing is that the chicken lays down in Kuzina.

I did not run the oven, the result is excellent. I will try to bake Hrudi alone

[toffee]

toffee, Irina, thank you, compatriot, for helpful advice. My husband is also not a fan of dry meat. Therefore, the topic of chicken breasts is very relevant for me. Well, he doesn't eat them, that's all! All the time I am in search of recipes that will help make the breasts juicier, but without mayonnaise and other not very healthy additives. I have been making such a chicken for a long time, but only today I laid it down with its breast down and stuffed it with garlic. The difference was felt immediately. The breast in this recipe was justified and loved

[toffee]

I'll raise the recipe. I often cook a chicken like that when I have no time. It turns out very tasty!

toffeeYou "revived" such a recipe, but I missed everything! Gotta cook, definitely

Gotta cook, definitely

Necessarily!
I even forced my husband to attach a new oven to a cabinet that was not intended for her.
But it's worth it!

[Tverichanka]

Tverichanka, Elena, I'm glad I helped. These are nuances, of course. But as they say, the king is played by the retinue.
I have some interesting recipes with breast. I ought to expose ... But there is no time for everything ... Although I cook them often.



Regarding the laziness of the recipe ... Try this one:

Pork in a grid baked in hay (toffee)

Instead of a grid, you can simply smear it with melted butter. The recipe is the simplest. But the most extraordinary !!! The scent is incredible.
Instead of hay, you can take straw, it is sold in any pet store. But if there is an opportunity to prepare hay from herbs (I tear it corny with my hands and dry it on the balcony), then it will be, in general, super fragrant meat!
This is our original Russian recipe. And we, unfortunately, forgot it ...

The girl put the chicken 160 degrees up and down and convection. It has been worth 1 hour 10 minutes and still not golden ... I think it can add?

[Lily]

160 degrees

Lily, probably 160 for a chicken is too small One hundred, however, add at least to 200.

still not golden ...

Look at her. If the juice is clear, then ready.
I, too, was not golden.
The skin has become like parchment. To throw away.

[Lelka]

The skin has become like parchment. To throw away.

Lelka, and why for a release? I kept the chicken until it was moderately tanned, and I really like that the skin has become very thin and very crispy.

[Ilmira]

Ilmira, well, I don’t eat the skin and don’t give it to my husband. She retained all the juices like a shell. This completes its function.

[Lelka]

Lelka, well, yes, I also know that it is harmful and I don’t eat, but sometimes it’s right here ... there is no opposing force, especially when it’s all so fried and crispy!

[Ilmira]

Ilmira, Lelka, I added to 200 the skin is not gold, but it's already worth it ..... turned it off, we'll eat.
Then I'll sign off how it turned out.
I made rice for the chicken, I'm in shock, Agroalliance rice, not cheap, somehow soft, doesn't really hold its shape.
We still had leftovers of free rice without reference to well-known manufacturers, so it was much better than it was in a mulienne.
So I think it's probably a fake ...

but it's already worth it.

in vain ... dried.
Tell us your impressions.
I read somewhere 1 kg of chicken = 1 hour in the oven

but sometimes it’s right here ... there’s no strength against it

well ... I right away ... that .. and no one sees the skin, she does not seduce anyone

Yesterday I also made such a chicken, I did not take a photo, since it is one to one, like everyone else, put it breast down, salted the top a little, well, we love it saltier, the chicken was 1800, baked for 30 minutes at 220, then at 180 1, 5 hours. It turned out to be an amazing chicken! On the side dish, I threw washed, unpeeled potatoes on salt 50 minutes before the end of cooking, and of course a fresh salad. We had a very soulful dinner. The breast came out very juicy. Thanks to the author and those who raised the recipe!

We dined girls!
While preparing it, my husband constantly booted that the recipe was old and wherever I found it ...
Naturally, I explained that the recipe is country-specific and very popular😄
Outcome:
Despite the fact that she stood nemeryano, probably two and a half hours.
It turned out to be very tasty, tender and salty! We liked it very much. And the skin, though not golden, but so tasty, I also ate it Ilmirushka.
It was decided to continue this recipe. Only next time I will do it at a different temperature, cutting along the back. And this time I baked it with the breast down, the breast turned out to be very tender and not dry !!!
I put an onion inside.

On the side dish, I threw washed, unpeeled potatoes on salt 50 minutes before the end of cooking, and of course a fresh salad. We had a very soulful dinner. The breasts are very juicy

The idea is wonderful, I will also do so next time. And I think it will be very soon! Since the chicken is wonderful. Thanks for the recipe!
Yes 160 degrees 2 hours is not our option ...
The chicken is super!
So we sit well-fed and satisfied

So we sit well-fed and satisfied

ZdOrovo

I then generally tried out a new oven with this recipe ... Oh, and she got it ... the oven ...

[Lilechka]

Lilechka, I recently 2 kg. baked the bird.

160 g (convection), baking time exactly 1 hour 10 minutes. Result.

By the way, without convection, the temperature must be subtracted by 20 grams. above .

1 kg chicken = 1 hour in the oven

For 1 kg. chicken - 35 minutes.

No more required.

Time-tested !!!

I also have a bosch gas convection oven. But these are 20 degrees less ...
Always with meat or fish, first in a heated 200, so that it grabs, and then 180 and until cooked.
And put it not on the middle shelf, but a little higher.

[Innusik]

Innusik, surprised, because 1 kg = 1 hour of roasting and at least 200, and preferably the first 30-40 minutes for 220-230, then 200

[Crochet]

Crochet, yeah, I wrote it down

In general, chickens are different. I don't have store-bought ones, they don't cook quickly.

it turned out very tasty, tender and salty! We liked it very much. And the skin, though not golden, but so tasty, I also ate it Ilmirushka.

Well, thank God that everything worked out, that everyone is full and happy, and most importantly - I liked it!

Well, thank God,

yes, the chicken is delicious. I have a Siemens electric oven. Next time I want to cut it on the back and spread it

[Inna]

Inna, for us 35 minutes per 1 kg of poultry, this is very little, my husband does not like this, he needs the bones from the meat to fall off, but what is cool is that even with more time this chicken still remains juicy. As the husband said, eating a chicken: I love this! And we don't need more.