Chicken in caraway dough

Chicken in caraway dough

Category: Meat dishes

Ingredients
A hen
Dough:
Wheat flour	450 g
Salt	0.5 tsp
Water	210 ml
Olive oil	1 tbsp. l.
Egg	1 PC.
Caraway	2 tbsp. l.

Cooking method

• Just mix everything. I kneaded in HP on the "Pelmeni" mode.
• In the meantime, rinse the whole chicken carcass, dry with paper towels. Take a lmon, make one cross-shaped incision on it and stick it into the carcass (notch upwards so that during baking the juice does not flow out of it and does not wet the dough unnecessarily). In addition to lemon, you can put any spices and spices you like inside: caraway seeds, garlic (by the way, it goes well with caraway seeds), herbs, etc. I coated the chicken with a small amount of mayonnaise mixed with salt and black pepper. She rolled the dough about 0.5 cm thick into a large circle, put the chicken in the center, pinched it. I put it neatly in a deep baking sheet, greased with oil, the dough itself, using a brush, also greased it with olive oil on top and into the oven. First, bake at 200 degrees, then (after about half an hour) reduced to 180. Baking for almost 1.5 hours. You do not need to cut it in a flat dish. As soon as you open the crust of the dough, a lot of broth will pour out. The crust is tough, you can not eat it, but mine cracked very well. To make it stop being completely tough, you can sprinkle milk well on the hot prepared chicken, cover with a towel and let it stand for 10 minutes before serving. Mine broke pieces of baked dough, dipped them in broth on a platter and ate.
• The chicken is delicious. Chicken is generally difficult to spoil. It is baked and stewed inside in a confined space like in a saucepan. The meat is soft, tender with a thick spirit of baked cumin and spices.
• 

Note

The recipe seemed to me interesting primarily in the way of baking.

I got it in a curious way. Once I went online in search of a recipe for chicken in a pot. As soon as the computer booted up, Asya booted up automatically. I was immediately greeted by an old Internet acquaintance who works as a system administrator and hangs in the Internet around the clock. He asked what I was doing. I told him that so, they say, and so, my husband demands a chicken in pots. To which he told me that he had a chicken recipe, though not at all in pots, but amazing ... I, naturally, dying of curiosity, demanded to write ... Knowing that he was a man, in principle, not culinary inclinations, I asked just explain the principle, i.e. without grams, tablespoons and temperatures. The recipe fit into one line and plunged me into Homeric laughter. It looked like this: \ "In short, you put a chicken in ... (cut by censorship) a lemon and wrap it with a simple dough with caraway seeds \". All. This was where it ended. I laughed and tried to get the details. Figurines. The only thing that I managed to find out from this super-cook is that the dough is not yeast. I thought out the rest myself and everything turned out great, which is the most surprising.

In general, the recipe is good for its versatility and idea. Everyone can vary according to their taste. Moreover, you can bake not even a whole chicken, but pieces. At least everything is in one big cake, at least each should be wrapped separately. She perfectly holds liquid. You can experiment with seasonings and additives. In general, there is where the imagination unfolds.

If you like the recipe - go for it!

Again I cooked chicken in caraway dough.



This time I wrapped individual pieces in dough. There were five pieces, a portion of the dough was enough for them normally. More was added: thyme, basil, fetaki cheese, chopped garlic, grated carrots, chopped fresh mushrooms, a teaspoon of mayonnaise, a mixture of peppers, salt.

The additives were mixed together.In the center of the rolled dough, I put a piece of chicken, the mixture on it and pinched the dough. There was a lot of broth in every envelope, even if you take a teaspoon and sip it. Baked for about an hour: half an hour for 200 - then for 180.

When I was a salaga, they bought something like capelin (kg 20 block) and what they did not do, and so I loved "pie is not a pie" most of all, but with a similar dough, which also could not be eaten, but the whole family loved it tough dough instead of bread, but they did this, on a greased baking sheet they laid out potatoes in pieces (large) onion rings, lavrushka, pepper and capelin in rows (so that it was convenient to cut later), the carcasses were covered whole and on top with such a dough, the fish turned out tender and meaty, in contrast from fried, cooked in the oven

In principle, absolutely anything can be baked so. From vegetables to fish. This is absolutely true. It is not necessary to add caraway seeds. You can try some parsley in the dough or something else that goes with the filling. Just pinch the dough up (I can see it in the photo). A sack. So that at the bottom there was a "trough" for the broth and there were no seams. In this situation, the likelihood of its occurrence is minimized.

[Scarecrow]

Scarecrow, I admire your next masterpiece. Bravissimo !!!!
And that, indeed, you can do not only chicken like this.
My mom makes boiled pork like that.

In principle, absolutely anything can be baked so. From vegetables to fish. This is absolutely true. It is not necessary to add caraway seeds. You can try some parsley in the dough or something else that goes with the filling. Just pinch the dough up (I can see it in the photo). A sack. So that at the bottom there was a "trough" for the broth and there were no seams. In this situation, the likelihood of its occurrence is minimized.

+ 100% Scarecrow is a wonderful recipe! , I think it is also suitable for an airfryer!

Thank you for appreciating my efforts.

Now someone else will try and there will be a complete set: praised and tried ...

[Scarecrow]

Scarecrow

great recipe. I have already vividly imagined how I take medium-sized chicken thighs, sprinkle them with seasonings to taste, champignons with onions for them, greenfinches, onions and wrap them in the form of a bag. And I wrap the finished bag (already baked) with a feather of onion - a beauty for an original portioned dish. But my family all went to wherever I would have done for the love of art - but they also took the camera with them. And to me alone - where is such a mess.
Many thanks for the idea. I can directly see these delicious bags

[salmon in caraway dough]

A new experiment on a given topic: there was a chicken in a caraway dough there was a fish in a caraway dough. I really liked this versatile baking method and I decided to move forward on this issue.

So, salmon in caraway dough



Original recipe dough changes: Added a bunch of chopped dill.

About 1 kg of chilled salmon fillet was taken (I cut the fish into fillets myself, buy a chilled salmon carcass without entrails). You cannot take salmon trout here. This is a very fatty fish, and the fat from the confined space has nowhere to go. Everything will float in it. In my opinion, you can take any fish, the main thing is to operate well with spices and seasonings that are suitable for it.

In a pair to my salmon, I took another bunch of dill, chopped it. There is also the zest of a whole lemon, salt to taste, a teaspoon of balsamic vinegar, 0.5 tbsp. l. lemon juice, chopped fresh rosemary (leaves from one sprig), 2h. l. olive oil. She mixed everything in a bowl. Put a piece of fish in the middle of the dough, "filling" on top, pinch "in a trough", grease with olive oil and put in the oven for 50-60 minutes. Temperature - 180-200 degrees.

I have never tasted such delicate fish! Chilled fish, unlike frozen fish, is incredibly tender, but this one just oozed with juice. The most delicate taste of fish and spices, a glass of white wine and a loving family rumbling and grumpy for dinner. What could be more beautiful?

[Scarecrow]

Scarecrow, cooked salmon, it really turned out juicy and very tasty.Thanks for the recipe. Relocated him to the category of favorites. 🔗

[Scarecrow]

Scarecrow, cooked salmon, it really turned out juicy and very tasty. Thanks for the recipe. Relocated him to the category of favorites. 🔗

Your health is great. And it turns out really very juicy. Have you eaten the dough?

Still as ate. Although initially I assumed that only the fish would go into business. And the dough turned out to be unusual, crunched ... I rolled it very thinly, through it I could even see the salmon color in some places. I was afraid that when baking it would burst somewhere and the juice would leak out, but nothing happened.

Scarecrow THANKS for the recipe. Yesterday evening I cooked, really the meat is the most delicate - I did not eat more tender. I cooked pieces of chicken with champignons, well, very soulful. This recipe is worthy of a medal, otherwise Hairpin only distributes for cakes, it would be possible to mark super recipes in other categories as well.

Yes, I'm a layman in cakes, I can't wait for the Shpilkin medal ...

I did it recently - I stuffed all the pieces of chicken (there were legs) into one piece of dough. It became so lazy for me to wrap everyone up. And everything is fine. This envelope turned out to be wonderful. Inside is a soft-soft chicken with fried carrots and onions. Children ran for teaspoons and gulped the broth from the "trough".

And how are you? Wrapped each separately?

I just now had a wonderful thought. I'll bake chicken liver like that !! With carrots, onions and sour cream or cream. I’ll think again. The liver always turns out a little dry, but here it should turn out very tender.

Scarecrow is a very good idea, I'll take a note (here's a medal for you)

[Scarecrow]

Scarecrow, please tell me, what do you think is more convenient to bake chicken: whole or in portions? And yet ... do we take the chicken with the skin, or the skin in the furnace?

It seems to me that spare parts are better. You don't have to touch the skin and not suffer. If it is easy to remove, then I usually remove it regardless of the type of dish. I just don't like her.

Everyone will receive their portioned piece, pick it open and with their individual spoon will gulp out the broth.

By the way, I made a liver. I will not post all the photos.

Chuchelka, thank you very much for your prompt reply! The dough is already ready, now I'm going to swaddle the chicken parts ...

[Scarecrow]

Scarecrow, thanks for the recipe. Here's my hot Sunday chicken. Haven't cut yet, just pulled out of the oven

Beautiful girl! How do you try - tell your impressions!

No, why do the most delicious recipes appear in the post ??? While I'm going to wrap the ryu there ...

TA-dah. this is something so delicious, I even ate the skin, although I don't really like it
and my husband cut the bulloin so much, and I forgot to warn him, I was already frightened. He said that you can boil peas and with this chicken gravy I feel so much that tomorrow I will have a delicious dinner. There is almost no bread crust

[Scarecrow]

I also cooked such a chicken on Friday!Scarecrow, thank you tremendous! I can’t even say that my chicken or dough was more pleasant ... on the second day I warmed up the remaining kalechek-lyapot in a slow cooker (20 minutes on "Pastry") .... the husband and daughters were torn apart for two, although there is not enough for one husband was ... Now I plan to cook a fish for my friends in this test, although my daughter asked for such a test to "bake" ... separately from the chicken ...

[Crochet]

Or maybe it’s true to try kakh-nid similar caraway cakes to nababaha? I have long wanted to try with cumin, I have a recipe, so I need to try with cumin ...

That is why I prefer to wrap chicken parts and give everyone a teaspoon - to catch the broth.

Crochet

Fish - yes! Especially if it is not frozen, it just oozes.

vishenka_74

There is really a lot of broth! As far as I remember the previous photo, where the chicken has not yet been torn to pieces, he did not run away.

[Scarecrow]

Scarecrow I want to make a cod ...

[Scarecrow]

Scarecrow I want to make a cod ...

And something creamy as a sauce ...

I will coat it inside with lean mayonnaise with lemon zest, black pepper and herbs ...

And, well, yes, you observe the fast, I forgot everything ...

I think it will be the same, mayonnaise will give a little fat, and lemon and pepper are the same thing for fish forever ..... I'll have to make portions, because of fillet fillets ... How long does it take to make the fish?

I hold for forty minutes. Sometimes an hour. In small pieces, it will be ready faster, but I want the dough to brown and to steam properly inside.

I made this fish in dough .... Cod, of course, is not quite that fish. a little dry for baking in this test, but it still worked out very well. I put dried tomatoes in the dough, marinated the fish in mayonnaise, zest, pepper, and other spices, when wrapped it, poured it with mayonnaise on top ... but still a little dry ... We are waiting for the end of the post, we will make chicken

How lovely 🔗 !!! Do not forget to decorate the pumpkin soup recipe with a separate topic later!

it's hardly ... it's practically know-how ... "soup of the day from the chef", when I spied, there was also tea from a bottle and a Volkswagen Passat car

The dough turned out to be thick, I think. It should be almost a thin crust. It tastes better this way. And judging by the heavily fried bottom, the juice escaped from the package?

yeah, the juice ran away, I was foolish, I made a double layer at the top, but it was not necessary ... The fish pieces are not very large, so there was a surplus of dough ... I rolled it out as in the original, 0.5 cm

The dough turned out to be thick, I think. It should be almost a thin crust. It tastes better this way. And, judging by the heavily fried bottom, the juice escaped from the package?

So I messed up the same way, because I saw that the dough was too much - I was greedy, I did not reduce it. And the shovchik did not close up well, but left it at the top and the juice did not run very much. The dough turned out to be not at all edible, but the chicken melts in the mouth despite the escaped broth.

Made boneless chicken legs + mayonnaise + masala for chickpeas and asafoetida
I really liked the dough at work

[Scarecrow!]

ShuMakher! I am very glad to meet a comrade-in-arms "in post" !!! I look at the recipes myself and salivate, my husband and I also fast! If necessary, I will tell you where I get the recipes for lean dishes. Where do you get it? I want to make salmon according to this recipe on the weekend, or maybe I'll try salmon + some other fish (fatter), cut into pieces, season with seasonings. I no longer buy lean mayonnaise in the store, because I found out how harmful it is (what it is made of).
Girls and boys! You are just great! Prepare such beauty, soon I will join (from January 7) !!!
Scarecrow!Thanks for the great recipe !!! As soon as I create something, I will definitely expose it!

[Natusichka]

Natusichka I have a bunch of books on this subject, so here: 🔗, well, there are lean Temko on the forum ...https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=147.0
https://Mcooker-enn.tomathouse.com/in...31277.msg192995;topicseen

[SchuMakher]

SchuMakher Thank you very much!!! It is a pity that there is no special temka so that people like us could share what those who cook every day ... Sorry for not being on the topic ...

[Natusichka]

Natusichka there is such a temka in Ritual cooking ... - Lenten table ... I gave you a link

It's a pity that there is no special temka, so that people like us can share what everyone cooks every day ... Sorry for not being on topic ...

Why not? There is. Schumacher gave a link to such a topic,Lenten Meal with Rusya

my brother's wife and I decided to bake a turkey for the new year, so I offered to wrap it in dough. And it will cook 100 percent and it will be juicy and will not burn anything. What do you think is worth a try?

So here I want to make 3 legs in the test today, but I have questions.
There is no yeast in the dough, is that correct.?
And probably 3 legs should be made less dough, maybe half, what do you think?

my brother's wife and I decided to bake a turkey for the new year, so I offered to wrap it in dough.And it will cook 100 percent and it will be juicy and will not burn anything. What do you think is worth a try?

Why not? A turkey is no worse than a chicken. But what size is it?

So here I want to make 3 legs in the test today, but I have questions.
There is no yeast in the dough, is that correct.?
And probably 3 legs should be made less dough, maybe half, what do you think?

Of course it is correct. This is the type of test used. Just like dumplings, cheburek dough is made without yeast.

Usually, this amount of dough is enough for 5-6 pieces. Therefore, cut it in half and roll it out quite thinly. Just work with it carefully, the envelope should be tight.

I am already baking a scarecrow, and along the way one more question, is it possible to mine. after 40 baking, insert a dipstick, which determines the readiness of the meat or the juice can flow out.
I dough exactly on 3 legs, I rolled it out thinly and pinched it, everything is fine.
Photos will come later

No, you don't need to stick in the dipstick. I am protesting. The tightness of the "package" will be broken. And we need to be in a baking sleeve. In principle, chicken legs will definitely be well ready in an hour. This I know better than any probe. More precisely, they will be ready earlier, but it doesn’t interfere with darkening longer and tinting the dough.

Thanks for the scarecrow, I will do so, another 5-10 minutes and I will take it out, I will inform you tomorrow

It is disgusting to read straight, drooling and flowing, and flowing, you have to take beer with vobla as an antidote

It’s disgusting to read, drooling and drooling, you have to take beer with vobla as an antidote

And then it will be disgusting to look at the photos ...

Well, I will not look! And I won't sniff! I'll be gunning But after the 6th I will come off to the fullest !!!!!

[Scarecrow]

Reporting ...
Scarecrow , thanks for the idea and recipe! Yesterday I made a kuru, though I have moved away from the recipe a little. But that doesn't count, does it? I added MK sourdough to the dough (it was necessary to dispose of the surplus) and there was no caraway seeds, so I put in all sorts of different herbs that my household perceived normally. I cooked for 2 hours, the weight of the bird is 1, 7 kg. Everything is baked. I liked the result. The meat is tender, juicy. And the dough turned out to be of "bread" taste and was used. The son even gnawed rather dry pieces, I liked it so much. Thanks again!