Chicken in Princess Pizza Maker

Chicken in Princess Pizza Maker

Category: Meat dishes

Ingredients
a hen
chicken wings
curdled milk for marinade
salt, pepper, sugar to taste

Cooking method

• The day before yesterday I princess a whole chicken pizza dish.
• It was necessary to prepare a large portion at once.
• Usually I cook meat in the AG, but this time I decided to simplify the process, and the AG would still not have included so much at a time.
• The chicken was divided into legs-wings-chest.
• I cut out the brisket. A ridge with ribs too - there is little meat there. I give it to our toy terrier, raw. I also cut off the ends of the wings and legs in favor of the dog.
• Marinated in yogurt.
• She also added wings with a kilogram. Marinated for 10 hours, cooked for dinner.
• I put the pizza mold very tightly in the silicone (the height of the sides is 3 cm), shoved it in, shoved it in and shoved it in, it will still decrease during cooking.
• I did not add oil to the pizza form, the remnants of the not quite drained marinade were quite enough.
• 20 minutes on, 20 minutes off.
• When t dropped to the end of steam evolution, I turned all the pieces over and turned it on again for 15 minutes and stood for 15 minutes on shutdown.
• When turned on again, it almost did not float, it smelled ready.
• Unlike AG - less fried, very soft and juicy.
• And the unit was turned on in 2 times less time.
• Real energy savings.

Note

It turned out very soft, more stewed than fried.

Ilmirushka Photos

[Irina]

Irina, thank you for your delicious experiments. We love the chicken, I will definitely use your advice. I didn’t buy a silicone mold, there is a thin non-stick for pies. I think you can do without it, so throw it into the Princess? A? Wash me, if that's not a problem.

[Irina]

Irina, that's a pity that there are no pictures. You have a storehouse of all sorts of ideas))

[To me]

To me very comfortable with silicone. Slightly muffles the ardor of the princess. Easy to clean. Long lasting.
Now, if there were still such silicone molds just for a pizza maker, exactly along the edges, there would be no price at all. And then those forms that can be bought are a bit short of the edges, hiding a little useful space.
It is also convenient to bake on a Teflon sheet, I put 2 at once in order to t minimize.
And here's another - I almost forgot - the chicken was covered at first with a circle cut from a Teflon mat, a little less than the diameter of the mold, so that condensation would not fall on the bottom of the princess, and it would remain clean.
I lay the same circle in AG for cutlets and bread baked goods, the grill does not get dirty, and nothing falls through.

It's a pity that there are no pictures.

Well, I no longer have recipes for cooking, but methods

I don't want to write negative reviews or anything like that. But my chicken marinating in kefir (the author's in yogurt) and further baking in the Princess did not please. Marinated the legs, baked in a silicone mold for 30-35 minutes, did not turn them over. Result: where it came into contact with the lid, it burned there. For the rest, the chicken is just boiled and white without a hint of golden brown. I did it for a long time, for myself then I decided that such a marinade was not suitable for the Princess.

[I'm Angela]

I'm AngelaJudging by the comments, princesses do not work exactly the same for everyone, for someone it is stronger, for someone it bakes weaker. Yesterday I made minced duck cutlets, added only a lot of onions and spices. I always made cutlets right in the oven, but decided to make them in a silicone mold. It turned out very cool. Didn't turn it over. At first I did 15 minutes, gave a lot of juice, added another 10 minutes. The juice evaporated a little, took the cutlets into a bowl, and poured the juice into a plate. Chilled to remove fat.It turned out very tasty meat jelly. Frozen like jelly. And the cutlets without a drop of oil were perfectly cooked not steamed, but fried, although there was a lot of juice.

[Angela]

I have marinating chicken in kefir (the author's in yogurt) and further baking in the Princess did not please

Angela, pickling in sour milk and gives the chicken exactly softness and juiciness, I wrote = It turned out very soft, more stewed than fried. I turned it over, but you can do it without it. I did not particularly remove the marinade from the chicken - I took out pieces from the basin, a little glass, and into the stove. Yes, it was the fried crust that did not work, for this there are other marinades, or even without pickling, very tasty.
But! The stove bakes under a closed lidsteam plays an important role in cooking, the taste does not come out purely roasted. For fried open pan or AG to help

where it came into contact with the lid, it burned

if the height of what is cooked under the most, what is called the tie, it is mainly cutlets, manti, or if it touches the chicken, I cover it with a circle cut from a Teflon mat, slightly less than the diameter of the mold.

[Irsha]

Irsha, Irina, it's me again and also with a chicken. It happens that someone didn't finish the milk and here's yogurt, but very little, and where is it ... of course, in the chicken! I even marinate the breast in curdled milk, some it turns out a little different. I will return to the chicken, butchered, salted, poured, overnight in the refrigerator. The next day, a great chicken for dinner from Tortilka. I turned it over once, carefully, carefully, because the meat falls off the bones directly. At the end, I increased the temperature so that I could fry it a little until a little crust.

Here are our devuli-Princesses well, not princesses at all, such Cinderella's are hardworking.
In general, I think, the one who invented such frying pans with top and bottom heating - a monument to that should be erected, such wonderful convenient pans, all sorts of different.
Thank you, Ilmirusha, for the photo, it's appetizing, and the cake is so cozy and feminine, it turns out that the princess is more likely a prince - big and wide