Bake the chicken carcass in the oven. Chicken baked in the oven with garlic

Chicken meat is more tender, juicier and more dietary than the meat of an adult chicken. However, there is not much flesh on the chick. When frying it becomes even less. Anyone who has tried good tobacco chicken will agree with this: he just started eating the delicious food, and it was already gone. There is a wonderful way out of this depressing situation: chicken in the oven practically does not lose weight. And at the same time it retains all the prescribed taste subtleties.

Oven chicken tobacco

If you really like this wonderful Georgian dish, use our recipe. A small bird is taken (no more than 1.2 kilograms, or better yet even smaller), washed, dried and cut along the sternum. It is spread out on the board like a butterfly, cut along the spine and beaten at the joints.

Mix a spoonful of vegetable oil, crushed garlic (more), pepper and salt in a bowl. The carcass is rubbed with this mixture, a press is placed on it, and the structure is put into the refrigerator for a couple of hours. Next, it is laid out back up on a greased baking sheet and placed in the oven. A small tobacco chicken is baked in the oven for about a third of an hour, then poured with its own juice and returned for the same time. At this point, you can cover the bird with pieces of potatoes - then you will also have a side dish ready. Serve sprinkled with herbs.

Chicken tabaka in mayonnaise sauce

All chefs modify and improve their favorite recipe to their taste. Chicken tobacco did not escape this either. The oven recipe outlined above has been updated with some changes. The initial stages are the same as in classic recipe, and in what has already been described: the carcass is washed, dried, flattened, beaten. But then other actions come.

The chicken is first rubbed with pepper and salt, and then with a special sauce. For it, combine half a tube of mayonnaise and about eight crushed garlic cloves. The entire carcass is coated with the sauce. Where the skin has come away from it, the mayonnaise is pushed under the skin. There is no need to leave the bird to marinate - straight onto the sheet. The time our chicken will spend in the oven corresponds to the time indicated above. After removal, it is placed on a large plate, framed with fresh vegetables and sprigs of herbs - and you are ready to eat.

Juicy chicken tobacco in the sleeve

In principle, all preparatory work corresponds to those already described. Just before placing the chicken in the oven, you need to prick it with a fork in the “thick” places - on the breast and thighs.

But when using a sleeve, you have a choice. You can marinate the bird. Then, when placing it in the sleeve, the marinade is also poured into it. In this case, the tobacco chicken in the oven turns out to be especially tender, however, to get a “tan”, the sleeve will need to be opened about forty minutes before the end of the allotted time. You can simply rub it with garlic, pepper and salt; in this case, the opening time of the sleeve is reduced to a third of an hour - there will be little liquid in it.

For aroma, you can put several sprigs of spicy herbs in the sleeve along with the carcass. The total time that the chicken should spend in the oven, with any choice, is an hour and a third. The only difference is the opening time of the sleeve seam.

Features of cooking in foil

We have already looked at several ways in which tabaka chicken can be prepared. The oven recipe (using foil) suggests that after rubbing the flattened and beaten carcass with spices, salt and garlic, hold it under a load for about half an hour to “fix” the flat shape and give it time to soak in the desired odors. The bird is then drizzled with ghee. And before wrapping in foil, you can cover it with fresh parsley for an even more “delicious” aroma. The chicken should bake in the oven for about an hour. As in the case of the sleeve, the foil should be unrolled 20 minutes before pulling out to obtain a delicious blush.

Chicken in Spanish

You don’t have to limit yourself only to Georgian cuisine. Other countries also have something to brag about. For example, the Spanish recipe “Chicken in the oven” is quite worthy of the attention of connoisseurs.

For it, four cloves of garlic are ground with two tablespoons of butter. Just grind, not melt the butter! The resulting mass is rubbed into the skin of the chicken over the entire carcass, it is seasoned, preferably with sea salt, and generously peppered, after which it is sent into a very hot (220 degrees) oven, breast side down, for half an hour. During this time, the rough outer husk is removed from four garlic heads, and cuts are made in them, after which the garlic heads are smeared with melted butter.

Then the leaf is taken out, the chicken is turned over, half a glass of wine like red Cabernet is poured under it, and garlic heads are laid out around it. Another half hour in the oven - and the bird is taken out, poured with lemon juice, decorated with herbs and framed with tender garlic.

Peppermint Chicken

Another very interesting recipe. Chicken in the oven, planned according to it, must be prepared in advance - it takes time to marinate. To begin with, the carcass is rubbed with a mixture of peppers and salt, after which it is stuffed with fresh mint leaves. The more you can stick under the skin, the more fragrant the result will be. A couple of twigs can be placed in the abdomen.

The chicken stuffed in this way is placed in a bag, tied tightly and put in the refrigerator for a day. Not less! Then it gets even more interesting: the bird is cooked not on a baking sheet, but in a dry frying pan. First, it is laid back up and placed in the oven at high heat for half an hour. Then it turns over, and back for another twenty minutes. A more aromatic and tender dish has not yet been invented!

Try one of the suggested recipes - you will definitely like chicken in the oven. Photos of these seductive birds will certainly whet your appetite.

For fans of simple culinary recipes, the main ingredient of which is inexpensive chicken meat, I offer a chicken dish. Today we have a whole baked chicken in the sleeve for lunch. The prepared carcass is pre-flavored with aromatic spices. Baked chicken in the sleeve is a dish that turns out to be both appetizing and satisfying. It can be prepared for lunch or dinner, or served as a hot appetizer for a holiday. A simple baking recipe with step-by-step photos will help you prepare your own chicken at home.

Let's get acquainted with the list of ingredients proposed for baking chicken and prepare them.

chicken – 1 piece (550-650 g);
salt - to taste;
ground sweet paprika - to taste;
dried basil - to taste;
garlic – 1-2 cloves;
olive oil – 2 tbsp. spoons.

How to cook chicken in a sleeve in the oven

We defrost the chicken carcass in advance. We inspect the defrosted chicken. If there are feathers, remove them. Rinse the chicken under cool water and immediately dry with a paper towel.

Pour all the specified spices into a bowl. When selecting them, be guided by your taste preferences. Add chopped garlic clove (or two) to the spices. Fill the ingredients with olive oil. Mix.

Now, rub the carcass well with the resulting aromatic mixture, including the inside.

Place the spiced chicken in a baking sleeve.

We fasten the ends of the sleeve. Using a knife, we make several punctures on the sleeve.

After this, you can put the chicken in the oven. Whole baked chicken is cooked at a temperature of 210 degrees. The oven cooking process will take a total of 40-45 minutes. To ensure that the surface of the chicken is browned, after half an hour we very carefully cut the sleeve.

Appetizing chicken baked whole in the sleeve is ready! It has tender meat and a crispy crust.

Serve it on lettuce leaves. The serving can be varied with other fresh herbs and fresh or pickled vegetables. What exactly to choose depends on the season. Enjoy your meal!

A chicken is the same chicken, only a young one. And baked chicken in the oven turns out juicier and softer and takes less time to cook.

Georgian chicken in the oven

The name of the dish “tabaka” comes not from tobacco products, which have nothing to do with it, but from the name of the Georgian frying pan “tapaka”.

Recipe in a jar of vegetables

This recipe is unusual - the chicken is not cooked on a baking sheet or in a mold, but.

To prepare it you will need:

poultry carcass – 1 pc.;
tomato – 1 pc.;
- 1 PC.;
onion - 1 head;
salt, peppercorns, bay leaf - to taste.

Wash the bird carcass well, dry it and cut it into pieces. Cut vegetables into half rings. Place a layer of chicken in a clean jar, top with chopped tomatoes, peppers, onions, a couple of bay leaves, a few peppercorns, and add some salt. Make several layers in this way.

Place the can of chicken in a cold oven, cover with a sealing lid, but make sure there is no inner rubber band. The jar of poultry and vegetables should be in the oven at 180°C for at least 90 minutes.

If the jar is placed in a hot oven, it may break and the dish will be ruined.

The chicken is ready in the oven, bon appetit!

Chicken in the oven - quite affordable and very tasty dish, which even an inexperienced housewife can easily prepare. Both fresh and frozen poultry are suitable for cooking, although it is still preferable to choose a carcass that is not frozen. Preparing the chicken involves defrosting it (if pre-frozen), thoroughly rinsing it with water and removing any remaining feathers. The carcass is wiped with a paper towel, after which it is well rubbed on the outside and inside with salt and pepper. To improve the taste and aroma of the chicken, rub it with various aromatic herbs. You can put whole sprigs of spices, such as rosemary or basil, in the middle of the carcass. Chicken legs can be tucked into “pockets” or tied with thread. Place the chicken on its back on a greased special form or frying pan. The chicken is baked in the oven for 1 hour at a temperature of 190-200°C. Periodically you need to lubricate the bird with the fat released during frying. In this case, the chicken will not burn, and the carcass will acquire a wonderful golden color. With this method of cooking, the chicken in the oven comes out with a very tasty and crispy skin. You need to make sure that the chicken is cooked well in the oven.

The cooking time can be extended if the carcass is quite large. In the finished bird meat juice has a light, but not pink color. The juice obtained during frying is used to prepare a delicious gravy. It is poured into another container, into which a little water is added and boiled over low heat. You can add 50 ml of cream to the gravy, which will give it a delicate and piquant taste. To thicken the juice, add a small amount of flour to the gravy. The finished chicken is cut into portions. The dish is served with prepared gravy and a side dish of potatoes or other vegetables. A salad of fresh vegetables would go very well with it.

Carcass preparation:

The skin of the bird is separated on the thighs and breast, and the long neck is removed;

Butter and mashed garlic are mixed in a small bowl;

The prepared mixture is rubbed under the skin on the breast and thighs of the chicken;

The carcass should be well greased with pepper, spices and salt;

They prick the skin with toothpicks, trying to achieve a comparative tightness of the carcass;

The tops of the garlic heads are trimmed and greased olive oil.

The prepared carcass is fried for 45 minutes in an oven heated to 220ºC, after which the prepared heads of garlic are placed in the oven. The fire should be reduced to 190ºC. Cook the bird for another 30 minutes. It is necessary to turn the chicken periodically to ensure even baking. Wine is poured into the container with the juice formed during frying and the liquid is evaporated to a syrup. Chicken served with lemon, herbs and baked garlic.

What could be tastier than chicken fried until crispy? Juicy meat, soaked in the tantalizing aroma of garlic and herbs? We are, of course, talking about the recipe for chicken tabaka.

To be precise, the dish is more correctly called tapaka chicken. In Georgian, “frying pan” is called “tapa” - it is a heavy cast-iron frying pan equipped with a heavy press lid that presses down the chicken, thereby helping it cook evenly. But this does not mean that it is necessary to fry the chicken in a frying pan. If you build a pressure, you can cook tobacco chicken in the oven, where it will cook just as quickly and remain juicy.

So let's figure out how to marinate and cook tobacco chicken in the oven - step by step recipe with photos will help you easily prepare delicious food Georgian dish and have a real stomach feast!

Ingredients

chicken 500 g
salt 1 tsp.
paprika 0.5 tsp.
hot red pepper 1 chip.
mixture of ground peppers 2 wood chips.
lemon juice 1 tbsp. l.
vegetable oil 1 tbsp. l.
mixture of Italian herbs 2 wood chips.
garlic 2 teeth
parsley 10 g

How to cook tobacco chicken in the oven

I washed the chicken thoroughly and dried it with a towel. I cut off the fatty gland in the tail, which can give off an unpleasant odor when baked.
Then the carcass was turned upside down. I cut it along the breast into two parts, as if opening it like a book. If there is a heart, lungs or other entrails inside, be sure to remove them.
Place the bird on a cutting board, skin side up, and cover with cling film (to prevent splattering). I beat the carcass with a hammer, on the side that is without teeth - it is important that the chicken turns out perfectly flat, but the skin is not damaged. The carcass should be smooth over the entire surface, without protruding parts. Pay special attention to the cartilage areas on the thighs and wings, as well as the thick area of the breast.
In a small bowl I combined vegetable oil, lemon juice, salt and all the spices. She mixed and rubbed the resulting aromatic mixture onto the carcass on all sides. IN original recipe Only salt and pepper are used, but I like it when there is a lot of spices. By the way, stores now sell ready-made mixtures for marinating tobacco chicken; you can use them, but in this case, add salt very carefully, since the spices usually already contain salt. I don’t add garlic to the marinade so that it doesn’t burn when baking.
The bird was marinated for 1 hour (longer if possible). Then I sprayed a heavy frying pan with a little vegetable oil and placed the chicken in it, skin side down.
Covered the top with a flat plate (heat-resistant), slightly smaller in diameter than a frying pan. Pressed down with a weight - a pan of water or a stone will do. It turned out to be a kind of tapa that perfectly pressed the chicken to the bottom. I placed the structure in the oven, preheated to 250 degrees. Bake for 30 minutes until fully cooked. If the bird is large, it may take longer, about 40-50 minutes. If you turn it over to the other side, do it extremely carefully, do not forget that the load is very hot!
The finished meat must be coated with garlic sauce. To do this, I put a couple of cloves of garlic through a press, added finely chopped parsley and combined everything with the fat that was rendered when baking the bird. The resulting sauce was poured over the chicken that had just been removed from the heat.

The dish turned out fantastically delicious! The most tender meat, crispy crust, dizzying aroma of garlic - I definitely recommend cooking tobacco chicken in the oven!