In order for the chicken to be tasty, it must be baked in the oven, juicy - wrap it with a baking sleeve, hearty - stuffed with potatoes. Output? Cooking stuffed chicken with potatoes in the sleeve in the oven.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I will not argue that stuffed chicken with potatoes in a sleeve in the oven is one of the most delicious dishes. However, there are several reasons for learning how to cook it. The first is very simple. You will need no more than 15-20 minutes of preparatory work, and then the oven will cope with the work. Second, the poultry is obtained with the most tender meat, which is considered dietary in terms of its composition, because contains many elements necessary for our body. Third - if the carcass is a store, then it is also cheap. Although poultry is much tastier and healthier. Therefore, if possible, it is better to buy homemade chicken. And fourth - such a dish is always the king of any festive feast.
If I've convinced you that whole baked stuffed chicken is an amazing dish, and you wanted to learn how to cook it, then it will be useful for you to learn a few simple secrets for an amazing result.
- The ideal carcass weighs 1.5 kg. Such a chicken is young, with delicate fibers and moderately fatty. You can recognize an old bird by its characteristic features, such as large size, rich yellow fat, dark pink meat.
- The correct temperature for baking is 180 ° C, at higher degrees the meat will dry out.
- To make the chicken breast more juicy, place a slice of lard, bacon, or butter under the skin.
- Factory chickens will cook faster, you don't even need to marinate them. But poultry takes longer to bake, which requires preliminary marinating. But the farm carcass turns out to be more tasty and satisfying.
- Do not replace the sleeve with cooking foil. In the package, the chicken is steamed and it turns out to be the juiciest, and it cooks faster. The foil sticks to the bird, the crust does not work out, and the meat comes out dry and not so fatty.
- Caloric content per 100 g - 170 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 2 hours
Ingredients:
- Chicken - 1 carcass
- Potatoes - up to 10 pcs.
- Garlic - 2 wedges
- Salt - 0.5 tsp or to taste
- Ground black pepper - large pinch or to taste
- Seasoning for chicken - 0.5 tsp
- Soy sauce - 30 ml
- Mustard - 1 tsp without top
Step by step cooking of stuffed chicken with potatoes:
1. Pour soy sauce and mustard into a saucepan. Peel the garlic.
2. Pass the garlic through a press, salt and pepper, add the chicken seasoning and stir.
3. Wash the chicken, remove the feathers, if they remain, remove the internal fat, wipe with a paper towel and brush with sauce.
4. Wash and dry the potatoes. Cut a part into 4 parts, and leave a part with whole tubers. Young fruits do not need to be peeled, but cut off the peel from old potatoes.
5. Stuff the chicken with the chopped potatoes.
6. Place it in a sleeve and spread whole tubers around. Tie the bag with wire and place on the baking sheet.
7. Heat the oven to 180 degrees and send the bird to bake for 1, 5 hours. Check readiness with a puncture of a toothpick in the thigh area: the juice is clear - the chicken is ready, pink - bake some more. Do not check the readiness of the brisket, because it gets to the right "condition" in the first place.
See also a video recipe on how to cook baked chicken in the oven with potatoes and vegetables.
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