Chicken in the oven (minus ten)

Girls, we are this chicken, after cooking, if we are going with a family, without strangers, we love to serve it this way: we take it out of the oven, drain the juice that has accumulated inside (if we put an apple or onion, then we also put it aside). Put the salad inside the chicken (thinly chopped cabbage, carrots, herbs and garlic) and swaddle the chicken in thin pita bread. A couple of layers. It is desirable to take lavash the thinnest. Cover the top well with a towel. We let stand a little. 7-10 minutes. It won't be very hot inside. We cut along. The chicken is made as a salad tray.
We eat without laying out on plates. Do not pour out the juice from the chicken. It is good to dip pita bread into it.
So tasty and sincere !!!

[Irina]

The chicken is made as a salad tray.

oh, what can you not learn by reading recipes and topics! I remember serving the guests mashed potatoes in the form of a volcano - the fire really burst out of the vent, and here I recently read that "fiery lava" is pouring. Now the chicken is a salad dish! Irina, bravo! Cool idea, I will definitely do it.

[Irina]

Chicken turns out like a salad tray

Irina, original idea Thanks, I will use it)

[Irina]

Irina, and on which t you are cooking, please write ... again ...
A very interesting idea with salad!
But I really liked the recipe, the chicken turns out delicious

True, my juice seems to me all gone to salt ...

I cook at 180 degrees with convection. But I already noticed that the oven is different. My daughter-in-law has 180 degrees - that's nothing. She cooks meat and chicken for at least 200.

[toffee]

toffee,

Put the salad inside the chicken (thinly chopped cabbage, carrots, herbs and garlic) and swaddle the chicken in thin pita bread.

An interesting presentation, but you don't add anything to the salad?

I would have a photo, I can not imagine how this dish looks on the table.

[Kokoschka]

True, my juice seems to me all gone to salt ...

Kokoschka, not juice, but fat! If the juice was gone, would the chicken be so soft and juicy! A thin, dried skin did not let the juice go.

Interesting serving, and you don't add anything to the salad

A little salt. He will lie down for the time being with the aromas and juice of the chicken and so on.
But by and large, both oil and mayonnaise can be added, if someone is not used to without these dressings.

Yes, I forgot to say that after I cut it, sometimes I also add cucumbers, peppers and tomatoes. But this is optional.

I would like a photo, I can not imagine how this dish looks on the table.

It is unlikely that there will be photos in the near future. Most of us fast. And for one adult and two children, this chicken will be too much. I am making them a la carte dishes now. If only one of the relatives comes to visit.

It doesn't look super nice. Yes, and it is desirable to eat from a common dish. Therefore, a family meal turns out. You won't give it to strangers.

I can describe. After we cut the chicken (usually along the breast), it turns out all in layers. At the bottom is pita bread, on top is chicken, similar to a tapaka chicken, but not flat, therefore it looks like a dish or a bowl. And inside this bowl is a vegetable cut.
We eat like this: tear off the lavash, put the chicken and vegetables in it. It somehow tastes like shawarma, but only much tastier. Here, after all, tastes and aromas have already become friends.

and you don't dress the salad with anything
A little salt. He will lie down for the time being with the aromas and juice of the chicken and so on.

I wanted to write, did not jump over the author. I agree 100% that with such a serving of chicken juices it is quite enough for a salad.And if you do not consider it a salad, but accept it as a vegetable cut, then no dressing is required - this is already for a moral and correct perception. And then we have in our heads do not pull out! axiom: salad + mayonnaise be he wrong!

I read a mouthful at work. The chicken is very good !!!!!!

Many thanks to the author for the recipe!
I will contribute to the discussion. The first time when a chicken was baked in salt, we were very surprised how much unnecessary things were melted into salt ... Now, I don't want to bake it differently.
It was made according to the original recipe (breast up), but the second time the breast was slightly salted on top and inside. Well, and a mixture of peppers - no way without it.
Since there are few eaters, we switched to baking the lower quarters (leg with thigh). I really liked it both for myself and for the guests. The skin is slightly tightened under the cut. Mode - 20min for 220g., 40min. at 170-180 degrees. Tried less time - not that. And yes, I also immediately spread the potatoes in their skins.

And yes, I also immediately spread the potatoes in their skins.

And I cut the potatoes lengthwise, put the skin on the salt. For the cut - sour cream with salt, garlic and herbs. You can sprinkle it with cheese.
Lyapota !!!

[Ayac]

Ayac, and do the top-bottom or convection mode?

Read the girls at least right now run after the chicken
And make it with potatoes !!!!!!!

I do bottom-top. But the oven is good, no frills.

I ran out and bought a chicken and lavash. I will cook it in the evening, only I have Peking cabbage.

[Ayac]

Ayac, got it. I have a good oven too.

I ran out and bought a chicken and lavash. I will cook it in the evening, only I have Chinese cabbage.

Happy chicken !!!

I also cooked)))
at first my pets were skeptical about a kilogram of salt and chicken without adjika
I did not remove the skin, washed the chicken, wiped it with a napkin
I poured salt into the mold, put the chicken breast up on it
oven, electric, preheated to 220
put the salt and chicken dish on the wire rack
after 20 minutes, reduced the tempo to 180 and set it for another 60 minutes

the skin is sintered to the state of parchment
tender and dry meat on the breast

the pets said that the chicken is indecently tasty)))

salt in the form turned to stone completely)))

I will do now often, with variations, as the girls described above, with potatoes and vegetables, and garlic, I wanted to remember what she is, I have already forgotten for so many years
and to be honest, I thought that then it seemed so delicious, because it didn't hurt, we were spoiled for variety)))) it turned out not, the recipe is well-deserved, and for all times)))

[tana33]

it turned out not, the recipe is well-deserved, and for all time)))

tana33, all ingenious is simple! This is also valuable!

I see no reason to spend money on extra salt. : oops: If only for the sake of compliance with Dontsova's recipe. I can do everything with coarse salt. I smear the bird itself with dry mustard, and put sauerkraut inside.

[I am beautifull]

I am beautifull, How interesting!!!!
Need to try.

He's teasing, but I don't have an oven in my rented apartment

[Olya]

I smear the bird itself with dry mustard, and put sauerkraut inside.

Olya, put sauerkraut before or after baking?

And yet for my eaters, chicken on salt - a dish of two ingredients: chicken and salt. Sun.

Even with ground pepper, this is a different recipe.

My opinion.

Chicken weighing 1,700 kg baked 1 hour 10 minutes up to 90 degrees in the breast according to the temperature probe.

Svetlana, a shop bird or a home bird?

Cook shop poultry to 75-80 degrees. But you shouldn't go above 82, this is already a culinary fall.

Shop I bring the bird to 80 gr. , 82 - ceiling.

It takes 70 minutes for a carcass, weighing about 2 kg, to reach the temperature of readiness in my oven.

Girls, have you tried this recipe?

Fish baked in salt (sweetka)

For those who are too lazy to clean the fish. By the way, this kind of fish is served in restaurants.
Peasant dish herd noble.
But this recipe is worth it. The most tender and juicy fish is obtained with a minimum of movements!

I see no reason to spend money on extra salt.

I just poured it, 8 rubles per 1kg
so my recipe is generally "minus 8"

I just poured it, 8 rubles per 1kg

I'm for 7 rubles.

Who more less ?

[Inna]

Inna, well, our region is "bohaty", prices are higher than in Moscow

[Inna]

Quote: SvetaI on March 27, 2017, 14:31
Chicken weighing 1,700 kg was baked for 1 hour 10 minutes to 90 degrees in the breast using a heat probe.

Svetlana, shop or home bird?

Inna, shop chicken. I have a chicken in front of the 90 degree mark on my core temperature probe. So I brought it to this temperature, I did not bother with any high culinary considerations
But in general, I love well-fried / boiled / baked products, even to the detriment of juiciness. By the way, the breast was not dry at all, I was even surprised.

And I bake chicken on coarse salt, such in cardboard rectangular boxes. And first, together with the oven, they warm up the salt and I already put the bird on it, breast up, liquid accumulates inside the chicken and I pour it on the breast. Well, this is when not very much, but so - I send the bird to the oven and do business.

Have a nice day, everyone! I came for advice. Can anyone have experience in baking duck legs and breasts in a similar way? So I don't want to be a "pioneer" ...

[Ayac]

Ayac, Duck legs baked with apples and potatoes

Ilmirushka, thank you very much for the link! For guests - the very thing. A wonderful recipe, but I want more dieteticness from duck, and here, in addition to the natural fat content of duck, additional fats are also a plus.

[Ayac]

Ayac, here I am also interested in duck breasts .. how to cook them tastier ..
If you suddenly decide, unsubscribe here, please.

[Mirabel]

Mirabel, Vika, then here you go:

Duck breast Sous vide with spicy sauce (Steba SV 50) (Masinen)

I associate duck breasts only with lingonberries. Well, even though you crack ...
It seems to me that this is the most optimal combination. No matter how I cook, nothing will overshadow the lingonberries. IMHO.

[Vikulya]

I am also interested in duck breasts .. how to cook them tastier

Vikulya, cook them in glaze !!!

And also with an orange and an apple !!!

Both recipes !!!

If you suddenly decide, unsubscribe here, please.

I will definitely decide and unsubscribe. I want it clean, tasty and at the same time more or less dietary.

[Tatyana]

Tatyana, here's something svid I get it every other time .. I don’t understand what’s the matter .. maybe the multicooker does not keep the temperature

cook them in glaze

Innochka "write both recipes! Pliiiz!
AyacLet's good luck! let it be delicious, tasty!

Olya, sauerkraut, put before or after baking

Inna, of course, before baking
And here the other day I cut out a skeleton from a chicken, as Masha-Schumacher taught. And stuffed the rest with sauerkraut. It was too lazy to sew, so I just tied my legs and arms wings with thick cotton thread. When you bake in the oven, you have to wait about two hours (one hour per 1kg). And I was too lazy. I put this design in a fast car. I put on the Meat mode for 35 minutes. The main problem turned out to be to pull out the yummy. There is nothing to catch on, the chicken has become like butter, but the white meat still, in my opinion, turned out rather dry. I'll have to try it with ketchup.

[I am beautifull]

I put this design in a fast car. I put on the Meat mode for 35 minutes

I am beautifull, Olya)), did I understand correctly that the chicken with cabbage inside went to the pressure cooker on the "meat" mode? Do you need to anoint the cup with something? Or pour something, water, broth?

Yes, right. Before that, I quickly drowned bacon, and then, almost according to Lazerson, I fried potatoes in it.

How many before I heard about this recipe, I have never tried to cook. I read the whole topic: half an hour 200 degrees, and another hour 180.
The son ate the whole skin, said it was very tasty

I put the potatoes when I lowered the temperature. The chicken was 1.9 kg. She put her breast down, but 20 minutes before the end she turned it over for ruddy.
I take the recipe. It seems to me that it is simply nowhere easier!))) And delicious, of course.
And, yet, I did not understand why exactly a kilogram of salt). And a pound makes a good pillow. I poured everything out, but it seems that half is extra

Girls, did anyone try to bake chicken parts (thighs, drumsticks, legs) according to this recipe?

I have tested the carcass 1000 times, but I haven't experimented with spare parts ... yet ...

[switched to baking the lower quarters (leg with thigh)]

Crumb!

It was made according to the original recipe (breast up), but the second time the breast was slightly salted on top and inside. Well, and a mixture of peppers - no way without it.
Since there are few eaters - switched to baking the lower quarters (leg with thigh)... I really liked it both for myself and for the guests. The skin is slightly tightened under the cut. Mode - 20min for 220g., 40min. at 170-180 degrees. Tried less time - not that. And yes, I also immediately spread the potatoes in their skins.

A mixture of peppers is always a must!

And in AF, can you make kuronogi like that? Who thinks?

[Mirabel]

Mirabel, no, there will blow out all the salt well, it seems to me.

there will blow out all the salt

Yes, that's right!

Happy New Year！ Thank you for the recipe, as it passed me by, I heard about a bottle, a can, but not about salt. Dontsova I don't read. And the recipe is wonderful. Finally, I rehabilitated myself, or else I didn't take a whole bird in the oven, sometimes dry, sometimes hard, sometimes half-cooked. And here's what you need！ Juicy, golden crust, crispy. The second, at the end, smeared with honey and mustard, to add blush, began to splash. So I think it's worth doing it？ Now the chicken is the only way, thanks！

Needless to say, amazing, delicious! Most importantly, cooked without any problems! First baked - 220gr - 20 minutes, 180gr - 1h30min. A chicken weighing 1600 grams. The breast is juicy and soft. The salt in the finished dish is just right. Thanks for the recipe! I will cook more than once