Scarecrow
LenaV07

It is the dry pieces in this recipe that are the most delicious and mine gnaw this dough very willingly and persistently.

Yes, yes, I also rolled herbs (Italian) into this dough. The dough tastes like panini (Italian sandwich buns).

Well, for a flight of imagination - respect!
Tatjanka_1
The scarecrow did not even wait for tomorrow, a big bow to you. +
The only thing probably needs to be finalized, so that it would all try (especially from the top).
And in general VKUSNYATINA
Chicken in caraway dough
already baked 1h 20m.
Chicken in caraway dough

Chicken in caraway dough

Chicken in caraway dough
Scarecrow

Tatjanka_1

Looks great. And made and served!

What is "attempted"? In the sense of being eaten? Didn't your family eat it? On top it is heavily baked, dried, I know. But this allows you to make the very "shell" that keeps everything inside. Yeast dough or something softer will be strongly moistened with broth and saturated.

And so, of course, try any ideas, it is only welcome.
Tatjanka_1
On top it is heavily baked, dried, I know. But this allows you to make the very "shell" that keeps everything inside. Yeast dough or something softer will be strongly moistened with broth and saturated.
Little scarecrow, I also thought about yeast dough, it probably won't work.
And you are big +++
LenaV07
Scarecrow
Tatjanka_1
I specifically noted in my post that I made the dough with sourdough and also thought that it would be "fluffy". Nothing of the kind, it was hot on top, but on the bottom and where there were places of tucks (correspondingly thickly) it was quite digestible, in the sense of being bitten, but not sour.
Tatjanka_1
LenaV07 what was lower in the top, it was all edible
Freken Bock
Scarecrow , how could I not have noticed this topic before! As a child, my mother did something similar with a wild boar. How delicious it is! A hard crust! I will definitely try the chicken according to your recipe.
SchuMakher
Quote: Freken Bock

Scarecrow , how could I not have noticed this topic before!

I'd better not notice her !!!! Pour me 300 drops of essential valerian
Scarecrow
Quote: Freken Bock

Scarecrow , how could I not have noticed this topic before! In my childhood, my mother did something similar with a wild boar. How delicious it is! A hard crust! I will definitely try the chicken according to your recipe.

Well, hello, we've arrived. My chicken has been "lying around" here since spring, I advertise it heavily, and no one notices me with a "flag" on an armored car ...
Quote: Tatjanka_1

LenaV07 what was lower in the top, it was all edible

But mine, on the contrary, does not eat the lower part, fed with broth! They gnaw baked top, dipping in juice.
Freken Bock
Quote: Scarecrow


And mine, on the contrary, does not eat the lower part, fed with broth! They gnaw baked top, dipping in juice.

Yes, that's exactly how they gnawed!
Stern
Quote: Freken Bock

Yes, that's exactly how they gnawed!

Exactly! Before the appearance of a glass pan on the farm, and then the sleeves for baking the boiled pork in the dough I cooked.
vishenka_74
Scarecrow, turkey like this, it looks like a mediocre
Chicken in caraway dough

We will stuff with plums and give something else (I don’t know what yet), well, I’m still thinking of shoving a lemon, I’ll probably have to make 2 portions of the dough.

Friends from Kiev come today, they are going to the Carpathians on their way, and so they ask me to cook a chicken for them, so today there will be a chicken and tomorrow morning a turkey
PS: I edited the picture and inserted the wrong link. In any case, I will do as I planned, I will unsubscribe about the result
Scarecrow
Yes, it seems not gigantic, although the photo does not increase, I do not normally see it. But you can make one and a half servings of dough, not two. Two, it seems to me, is too much. Keep in the oven longer, because it is a decent weight and stuffed, the dough will withstand.And if suddenly it starts to fry too much - cover with foil on top.
vishenka_74
Here is a chicken who went to the Carpathians to celebrate the new year
Chicken in caraway dough

But the turkey, he is still in the oven, is cooking on low heat, from time to time his husband turns it off and then turns it on again, it will languish for another half an hour

Chicken in caraway dough

Chicken in caraway dough

I made the dough for one and a half portions, the juice ran out a little, but I think that my husband did not close it well, he cooked this in the morning, and I just made the dough yesterday. Let's see what happens
Hairpin
Quote: Scarecrow

I can't wait for a hairpin medal ...

Wait! Get a medal and solemn music !!!

Chicken in caraway dough

Everything is great, the broth ran away and ... and I decided that hot broth should be served in a cup with this dish. I don't remember exactly what the name of the dish is, where the dough floats in pieces in the broth (NataMayLav did) but here will be what you need !!!

What kind of fish to take? To make it juicy? And so that the broth flows out?
Scarecrow
Hairpin

Can I really have a medal too? Thank you so much (flirtatiously adjusting the medal on his chest).


The pinches at the bottom must have been, that's why the juice escaped? I look from above a beautiful smooth dough. It turned out really nice. The color is especially appetizing.

About fish. I do red. But not trout. Salmon (salmon). There is a lot of fat in trout and it will all float there inside. Cook the trout on the wire rack, then the fat will drain. But salmon - yes! And for each package there is literally a teaspoon of dry white wine. The rest is up to personal taste. Everything you like about salmon. Unfrozen salmon turns out to be so juicy that it seems that it was not subjected to heat treatment.

Personally, I prefer to use white wine and "add" thick enough to each piece of Kamisov fish seasoning (it is natural and goes well with this fish, in my opinion), like this:
Chicken in caraway dough
Hairpin
There is chilled salmon at the Koptevsky market ... (thoughtfully) ...
Tatjanka_1
Hairpin crust, of course, you got a beautiful color, but it's not clear why you, that is, not you, but your meat FRUIT on the left side has an incomprehensible pinch at the bottom?
Scarecrow
Quote: Hairpin

There is chilled salmon at the Koptevsky market ... (thoughtfully) ...

It can be found in any Auchan and in METRO. Calibrated, carcass, fillet, steaks - whatever. Today I cooked such a semi-fillet in white wine with spices. Now she has cooled down in all this brine. tomorrow I will sculpt a braid with salmon.
Hairpin
Tatyanka1!
You are geographic pinching of the name manti Cakes remember? Well, in short, I blinded north to south, and then west to east. The left seam is the meeting of the west with the east. Therefore, the broth and flowed out ...
Hairpin
Scarecrow!
I do my best to keep the radius of my purchases no more than five kilometers. So because of the salmon, go to the Metro ...
Will the scythe with salmon be here, or somewhere else?
Scarecrow
Hairpin

A braid somewhere here on the forum was already lying around as a separate recipe. I did it. I'll even find it now.

In, I found:
Braid with trout

You can make it with anything from salmon.
Tatjanka_1
Oh, I also copied the Scarecrow
Yanochka
Scarecrow, I love your recipes !!! Yesterday I read half the night, I could not tear myself away !!! You are very clever !!!
I would like to hear some advice about chicken !!! I was going to bake the wings. I do not have cumin, I want to add finely chopped cilantro greens to the dough. Do you think it goes well with chicken? I'd probably better wrap a few wings in an envelope?
Scarecrow
Thanks for the compliment!

Yes, even all together in one envelope. But! I tried adding fresh herbs to the dough (parsley and dill). It completely loses its smell and taste. If you add herbs, then only dried. Something like Provencal herbs.
Yanochka
Scarecrow, thank you so much for the recipe !!! I cooked this wonderful dish and loved it !!! She made wings and wrapped them not separately, but in one envelope. For the filling, I fried onions, carrots (in butter) and cut a bunch of cilantro, added a spoonful of mayonnaise and mixed everything !!! But next time I will roll out the dough on the table, and put the filling in the mold, because while I was carrying the dough it was undermined.And I also didn't have caraway seeds and I added basil and Italian herbs seasoning to the dough, and it turned out very tasty too !!! Now I want to try to make meat like that !!!
Olesha
thanks for the chicken, Scarecrow.
Yesterday we tried your recipe.
Here's the result:
got out of the oven ...
Chicken in caraway dough
butchered ...
Chicken in caraway dough
ate ...
Chicken in caraway dough
little gag - champignons under the skin and inside
Yanochka
Scarecrow, thank you very much for the recipe !!! Already several times I made chicken wings, and baked beef in dough, but it turned out to be harsh, but still very tasty. I did it in a piece, and next time I'll try to cut and beat off. I'll also try pork in this way.
Scarecrow
Olesha

Wow-wah-wow ... I was especially impressed by the photo of Nmber 3. The dough was clearly to my taste.

Yanochka

You are a true experimenter! With beef - yes, it is always somewhat harsh, it's better to stew it, beat it off, I don't like to bake it in any form. And the dough with caraway seeds is delicious, right?
Yanochka
Scarecrow, the dough with caraway seeds is just wonderful !!! We eat it for a sweet soul !!! And in general, this is not a website, but a treasure trove of goodies !!! I really loved to cook, and I am drawn to cook several dishes in one day THANKS TO YOU FOR THE RECIPES !!!
Lyalya X
Scarecrow, thank you for the wonderful recipe! The first time I cooked whole chicken, and today I did it in portions, wrapped a leg with potatoes, each one an envelope. And the dough is eaten first every time
Stern
Quote: Scarecrow


With beef - yes, it is always somewhat harsh, it's better to stew it, beat it off, I don't like to bake it in any form.

STE you, girl, in vain! Beef tenderloin boiled pork in dough, I can tell you ...
Inusya
Scarecrow, I still can't get to report to you for this magnificent dish.
I did it for Christmas, though there were such noisy guests that they completely filled my tanks, and I was in a hurry to cut it on the table ... and did not take a picture. And after cutting, of course, I can only show the faces of the guests-
... and me - such a "hazyayka" -
For those who do not know, I say what happened thanks to your book "Pie with filling" which now stands in the place of honor!
I did it strictly according to the recommendations, I didn’t regret a hefty lemon cut across the middle.
My chicken piece is exactly like your photo in the first post, the dough crust is browned, grumpy, mmmm ...
I checked the guests for lice, - with the air of a real chef of the highest category, removing the test armor, she said: "Actually, this is not for food, it can be thrown away ..."
And they will shout in chorus, - "What are you, crazy, give me, give me ..." They almost fought over these crusts ...
There was really a lot of juice when I did the "autopsy" - I almost got scalded by the steam, and from there it poured kaaaak ... - a third of the goose was! In general, everything is as written.
By the way, the chicken was not a broiler chicken, but from the village - "running" so to speak, and I was worried that it would be rubber. But to my surprise, it turned out to be very baked, soft. Baked for exactly 1 hour 30 minutes in a deep glass goose-bowl.
I confess right away - I ate the baked lemon myself and didn't give it to anyone ... it's delicious (I eat hot lemons, I also always catch them from tea and eat them
That was such a holiday! Thanks again! Will be a permanent holiday menu!
Scarecrow
If I tried to throw the dough out, they would shoot me. Immediately. Not. Stabbed with a fork.

The broth was sadly not sipped at the New Year's table ...

Thanks for the detailed description. True. And it doesn't even matter that without a photo, I presented everything in paints anyway.
thrift
CHUCHELKA! Thanks for the recipe! THIS is very delicious !!!! : And soak the crust in the broth and finally the chicken YES also, with homemade apple wine! Nothing left, no dough, no chicken, no wine
Scarecrow
thrift,

Although there was this post half a year ago, but chicken, homemade wine ... Wah-wah-wah ...
Natalia13
Thanks for the recipe Natasha! I know him for a long time.
Your recipe has become a part of my kitchen !!!
I rarely cook a whole chicken, more often pieces of chicken in portions.
THANK YOU!!!!!
Crochet
Quote: Scarecrow
better kuru with spare parts

Tus, but if the chicken has spare parts, can you add lemon slices to it?

I just honestly say, nina, what exactly lemon brings to the taste of that chicken ...

Sourness, piquancy?

Well, what can you take from me, vegetarian ...
Scarecrow
Crochet,

Despite the fact that you pervert vegetarian, so be it I'll tell you))).
Gives sourness with a citrus note (from the zest). Rash that you love, because slices - it will be pretty sour. This is not for everybody. Because a whole lemon is like a head of garlic in pilaf. That is, she herself does not give any garlic smell, but she is then eaten as a snack. So a whole lemon does not give any sourness either, but then you can eat it as a "sauce" a little bit. Baked - it tastes softer.
Crochet
Tuska, thank you, oh, this timee, lemon nafik I cross out ...
Crochet
Quote: Scarecrow
Bake first at 200 degrees, then (after about half an hour) reduced to 180

Tuska, prick), but why do we start baking with a higher temperature, and only then go to lower the degree?

So it will go faster, right?

The question is traditional ...

The degrees are indicated taking into account ... however, you don't have to continue further, you understand me, right?
Scarecrow
Well yes. First, let it grab, and then subtract and, like, torment.

Degrees are indicated for convection))).
Gouache
Natasha, thank you so much for the recipe! Delicious, aromatic!
She took her hips. For 8 thighs, I kneaded a dough from 500 g of flour, adding 1 egg. True, almost all of my pies are leaky and the juice ran away. But the meat was still very tasty and juicy.

Chicken in caraway dough
Scarecrow
Gouache,

And what a photo! * fell without feelings *))
Gouache
sparta
Why was this delicious recipe forgotten? Disorder !!!
Natasha, I cooked a chicken according to your recipe. True, without lemon, I was afraid of a new taste ... It turned out to be a very tasty and juicy chicken. For the feast, it is the most ... The guests were surprised, because the usual variations of chicken in the oven were fed up.
Dough ... This is something! I would eat it endlessly !!!

Scarecrow
sparta,

By the way, yes !! I abandoned this recipe myself, but it is very good. I need to buy a chicken ...
celfh
Nata, and caraway seeds or ground?
Scarecrow
celfh,

Beans. He is even visible in the photo here and there.
toffee
Masha, thank you so much! I have used this recipe several times. Only I do it with rye flour. And I don't bake the whole chicken, but in pieces. And I add to the dough not cumin, but ground cumin.
Chicken in caraway dough

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