Save the juiciness and aroma of the bird will help the roasting sleeve, which is able not only to withstand the temperature of the oven, but also to cook the food in its own juice without harm to you. In the recipes, we will next consider a few simple ways of making chicken in the sleeve.
Recipe for chicken baked in the sleeve whole
Ingredients:
- whole chicken - 2.5 kg;
- olive oil;
- Butter - 3-4 tbsp. spoons;
- salt, pepper - to taste;
- oregano - to taste;
- lemon - 2 pieces;
- orange - 1/2 pcs .;
- onions - 1 pc .;
- garlic - 1 clove.
Preparation
The oven is heated to 200 ° C. Chicken carcass is washed and dried, after which it is well seasoned with salt and pepper from the outside and inside. In the cavity of the chickens fall asleep a good pinch of dried oregano and lay there a cut half of an orange, slices of one lemon, onions and cloves of garlic. We pour the bird with olive oil, grate it well and put the hen in the sleeve. Now it remains only to put the bird in the oven. How much to bake a chicken in the sleeve will depend on its size, but in general, the baking of a carcass in 2.5 kg will take 1 hour 45 minutes.
Before serving, remove the filling from the cavity of the carcass, and then serve the chicken to the table.
Baked homemade chicken with mushroom filling
Ingredients:
- olive oil;
- onions - 1 pc .;
- garlic - 4 cloves;
- mix of forest mushrooms - 500 g;
- fresh thyme - 1 bunch;
- lemon - 1 piece;
- salt, pepper - to taste;
- walnut - 1 handful;
- bread crumb - 2 handfuls;
- egg - 1 piece;
- the whole home chicken - 1.5 kg.
Preparation
The oven is heated to 200 ° C. In a frying pan, warm up the olive oil and fry on it chopped onion and garlic for 10 minutes. After that, we add chopped mushrooms with thyme leaves to the frying pan and continue cooking until the excess moisture is evaporated from the frying pan. Season mushrooms with lemon zest, cool it and mix with sliced nuts and breadcrumbs. We add the egg, so that the filling from the mushrooms keeps the shape well.
Chicken carcass, well washed and dried, rubbed with a small amount of olive oil, sprinkle with salt and pepper, sprinkle with lemon juice on the outside and inside, and then fill the cavity with a mushroom filling. We put the kuru in the sleeve and put it in preparation for 1 hour and 15 minutes. Stuffed chicken before serving should lie in the sleeve for 10-15 minutes, and then it can be served to a table with baked vegetables, mashed potatoes or vegetable salad.
Baked chicken fillet in a sleeve
We have already seen that it will not be very difficult to bake a whole chicken in the sleeve. And what about the fillet? Here the situation is even more rosy.
Ingredients:
- chicken fillet - 8 pieces;
- olive oil - 2 tbsp. spoons + 1/2 tbsp .;
- salt, pepper - to taste;
- garlic - 2 cloves;
- leaves of green basil - 2 items;
- pine nuts - 2 tbsp. spoons;
- grated Parmesan - 1/2 tbsp.
Preparation
The oven is heated up to 180 ° С. Chicken fillet dry with paper towels and beat off to one thickness, somewhere in half a centimeter
In the bowl of the blender, beat the basil leaves with garlic, pine nuts, olive oil and grated parmesan. Season all with salt and pepper, and the resulting homogeneous green pesto sauce is divided into pieces of fillet. We turn the chicken into a roll, fix it with toothpicks and put it into the sleeve. Bake the fillet at 190 ° C for 25-30 minutes.
Before serving, chicken rolls should lie at room temperature for at least 7-10 minutes, so as not to lose their juice when sliced. Bon Appetit!