Homemade rooster in the oven recipe. Culinary Portal Mastercock

Much depends on the age of the individual. If the broiler was under 2 months old, there will be no difference. Outwardly and to taste, chicken and cockerel will be identical. But with age, changes begin.

Chicken meat is very tender, but almost tasteless. But in a rooster it is sweetish, so spices must be selected correctly during cooking. They should emphasize the taste, not interrupt it.

There is also a difference in hardness. Chicken is given even to small children. But the rooster fillet is not so easy to chew, even properly cooked.

At the same time, chicken has more fat. And her skin is much thicker. But in a rooster, it is tough, thin and can have a color from rich yellow to bluish.

And the chicken is cheaper than the rooster. Therefore, in order not to fall for the tricks of dishonest sellers and not to buy chicken instead of a rooster, you need to know the main visual differences:

when choosing a carcass, look inside. A rooster must have testicles. They resemble large beans;
more will come from the rooster carcass rich aroma than from chicken;
there are definitely spurs on the legs.

On a note!

The most delicious meat is in a rooster up to 10-12 weeks old. It is soft and oily. But then it gets tougher.

How to cook

It definitely takes longer to cook a rooster than a chicken. Roast poultry is rare. It is mainly stewed, baked, used for cooking rich broths. A traditional dish from a rooster - jellied meat. It not only freezes perfectly, but also turns out to be very tasty even without seasonings and spices. Just cook it for at least 8-10 hours. By the way professional chefs jelly is prepared using meat from both a young and an adult.

The rooster can be stewed in a pan or in a slow cooker. Sour cream and cream complement its taste well. You can cook the bird immediately with potatoes, carrots and other vegetables.

On the rooster broth, you get a chic borscht or beshbarmak.

On a note!

Young roosters are rarely raised for meat. If you slaughter a bird at an age, the meat will still be tough, no matter how much you cook it. Then you can use the broth, and pick the fillets from the bones, grind or chop very, very finely, fry with onions and mix with porridge or pasta.

A lot of questions arise precisely about the cooking of the old rooster. It's not just about toughness. After he begins to cover the chickens, the meat becomes bad smell. When choosing a carcass on the market, this can not be felt. But at home everything will become clear. It's not worth getting upset. The carcass must be washed, dried, then generously rubbed with soda inside and out and left to lie down for 20-30 minutes. This will get rid of the smell. Then in cold water add vinegar at the rate of a spoon per half liter of water. Bring chicken to a boil over low heat. Drain the water, rinse the carcass, fill with new water and cook until tender. This step will help the meat become more juicy and tender.

How to put out a domestic rooster

The bird prepared according to this recipe can be served on the festive table. A win-win option. Pairs well with potato dishes.

Ingredients:

medium-sized carcass;
a glass of wine (preferably table red);
tomato;
2 onions;
3-5 cloves of garlic;
salt and spices.

How to cook

Wash the bird, allow excess liquid to drain, wipe the inside with kitchen paper napkins. Cut into portions. Fry in a preheated pan until golden brown. Add garlic whole or cut in half.

Transfer the fried meat to a saucepan with a thick bottom. Add salt and spices (necessarily lavrushka), wine and water just enough so that it completely covers the meat.

Simmer over low heat and cover loosely with a lid for about two hours. Add tomato slices, cook for about an hour more.

On the remaining fat after frying, simmer the onion cut into rings or half rings, simmer until golden color. Send to the rest of the ingredients, simmer for another 10-15 minutes.

Serve hot. As soon as it starts to cool, it will become covered with "islands" of fat.

How to cook homemade rooster in the oven

There is nothing complicated in this recipe. But in order for the rooster to turn out delicious, no tricks are needed. You just need to follow the recipe.

Ingredients:

medium-sized cock carcass;
2-3 cloves of garlic;
2-3 bay leaves;
tsp vinegar 9%;
a pinch of paprika and hammered black pepper;
salt to taste.

Cooking method

Wash the rooster, dry, chop portioned pieces. Put in a deep bowl. Chop the onion not too thin rings, chop the garlic with a knife. Spread over the surface of the bird. Pour in a mixture of vinegar and water. There should be enough liquid to completely cover the meat. Leave the chicken to marinate for at least an hour.

Transfer the pieces to the mold. Put in an oven preheated to 190 degrees for 10-15 minutes. Pour the field with the remaining marinade and cook for another 40-60 minutes.

The smaller the pieces of meat, the faster they will bake.

Homemade noodles with rooster

Do you want to treat your family to delicious rich dish? Then this is the recipe you need. Preparing is not at all difficult, but simultaneously performs the role of both the first and second courses.

Ingredients:

medium-sized rooster carcass;
liters of water;
2-3 carrots and onions;
2 eggs;
flour;
salt;
5-6 cloves;
10-15 peas;
2 leaves of lavrushka.

How to cook

Cut the rooster, wash it, put it in a saucepan, pour water over it. As soon as the water boils, it is necessary to constantly remove the resulting foam from it.

When it is practically gone, put one carrot cut in half or quarters into the broth and all the onions as a whole. Stick a clove into one first. Throw out the pepper. Let everything simmer for an hour over low heat.

After that, you need to remove everything except the bird from the broth, add carrots, cut into circles of medium thickness (for beauty, you can make them curly).

At this time, you need to start cooking noodles. Let's say right away that not a single store, even the most expensive one, can replace the taste of homemade. It's easy to prepare. It is necessary to pour the sifted flour on the table, make a hole in it, drive eggs into it, add salt. Knead until you get a thick, but rather elastic dough.

Water cannot be added. It will be easier to knead, but the noodles won't taste as good and won't hold their shape as well.

Roll out the dough into a layer. Ideally, if the thickness is no more than 2 mm. But the first time so subtly may not come out. Need dexterity. So if it gets thicker, you just need to boil the noodles a little longer. Sprinkle the rolled layer with flour, roll into a roll and cut into sharp knife. Sprinkle the "rings" with flour again.

IN separate saucepan boil water, salt it. Throw out the noodles. Cook after boiling for 5-9 minutes, depending on the thickness of the rings. Drain the water, but do not rinse the noodles. Arrange it on plates, pour over the broth, add vegetables and meat.

Rooster in a slow cooker

According to this recipe, you can cook poultry meat in the oven or in a pan. But in a slow cooker, he will have more pleasant taste and softer texture.

Ingredients:

a small carcass of a young rooster;
half a liter of water;
large bulb;
carrot;
three tablespoons of flour and tom paste;
salt and black hammer. pepper;
a little vegetable oil.

Cooking method

Rinse the rooster, dry it, cut into portions. Mix salt and spices. Spread each piece, roll in flour. After fry in the "Frying" mode until golden brown. Cut the onion into half rings, put on top of the rooster. Close the lid and cook for about half an hour in the "Extinguishing" mode. After pouring a glass of water, add grated carrots on a medium grater. Simmer for half an hour.

Mix tom paste and a glass of water, add a spoonful of flour. Pour over the rooster, stew until tender. Serve with potato garnish and drizzle with gravy.

Rooster in a frying pan

They say that a rooster cannot be cooked deliciously fried. This is said by those who are not familiar with this recipe. There is no need to prepare a side dish for this dish. Although mashed potatoes never hurt.

Ingredients:

1.5 kg. rooster;
300 ml. dry red wine;
6 small slices of lard;
300 gr. champignons (can be replaced with oyster mushrooms, but it does not look so attractive);
shallots - 10 pcs. (can be replaced with ordinary onion);
two carrots;
3-4 cloves of garlic;
2 sprigs of thyme, one leaf of lavrushka;
ol. oil;
salt and herbs to taste.

How to cook

Wash the rooster, dry it, cut off the skin. From it later it will be possible to prepare a good rich broth.

Cut into bite-sized pieces. Put into a deep bowl. On top, place onion sliced \u200b\u200bin rings (half of the total), carrots chopped into thin strips, pour in wine, add thyme and lavrushka. Leave for a day.

The rooster marinates better if you wrap the container in cling film.

After that, heat the oil in a frying pan. Fry the pieces of meat on both sides. Put in a saucepan. On the same fat, simmer the finely chopped remaining onions and carrots, when they are almost ready, add chopped garlic cloves to them, simmer everything together for 2-3 minutes, send to the meat.

Strain the marinade until only the liquid remains. Pour over meat and vegetables. Simmer for 1.5 hours. Fry sliced champignons with the addition of finely chopped lard. Add this mixture to the saucepan 20 minutes before the end of the indicated time. Sprinkle with fresh herbs when serving.

Be sure to cook the rooster. Now you know how to choose it, what to do to make it soft and juicy, and how best to cook it.

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All homemade chicken lovers know: if possible, it is better to buy a rooster, not a chicken. The fact is that his meat is noticeably tastier, although it takes longer to cook. So if you haven't tried making rooster dishes yet, it's time to start! The simplest, and at the same time, good recipe, is a stewed rooster in a tomato. It turns out very fragrant, and even with gravy!

Recipe Information

Cooking method: quenching .

Ingredients:

rooster - 1 carcass
tomato paste - 3 tbsp.
water - 500 ml
onion - 1 pc.
carrots - 1 pc.
vegetable oil for frying
flour - 3 tbsp.
black ground pepper or other spices.

Cooking

We bought a young cockerel, so the carcass is small and round, like a chicken. However, if you take the carcass of an adult rooster, it cannot be confused with a chicken: the rooster has longer legs, and the whole thing is more “angular”. To prepare the dish, we wash the bird, pluck if necessary. Then cut into several portions. If you have a large rooster, then you can add four more parts of the brisket and two or three parts of the back to two shins, two thighs and two wings. Our carcass is small, so we will divide the brisket into only two parts. You may need instructions.
In a small bowl, combine salt and ground pepper. We rub each piece of chicken with this mixture and put it separately on a plate. Then we light the fire, set the pan with vegetable oil to heat up. While it's warming up, run it in portioned pieces birds in flour. If you want, instead of flour, you can take breadcrumbs: they will also serve well in this matter. We lay out the pieces of rooster to fry. Do not fry too much - just wait until the crust just “grabs”.
We are preparing a dish for stewing. We take large saucepan, pour a little to the bottom vegetable oil. We put it on the fire and lay out the fried pieces of the rooster. After that, clean the onion and cut it into rings or half rings. Lay on top of the chicken pieces. Cover the pan with a lid so that the dish begins to stew.
We clean the carrots and rub on a grater. Add to saucepan.
Now pour half of the prepared water into the pan, cover with a lid and simmer. Tip: add hot water so that she doesn't lower general temperature dishes.
After 20 minutes, when the vegetables are already soft, and the rooster is half cooked, you can add a tomato. Posting tomato paste into a deep plate or bowl, pour the rest of the water and stir until a homogeneous liquid. Pour it into a saucepan and mix the contents. We cover the dishes with a lid and continue to simmer the rooster until fully prepared. In total, the rooster should spend at least an hour in the pan.
Braised rooster in tomato ready! Excellent side dish to him will buckwheat or mashed potatoes!

1. In a small container, prepare the marinade. To do this, combine mayonnaise, soy sauce, ground pepper and spices: suneli hops, nutmeg and paprika.

2. Mix the sauce well so that the products are evenly distributed.

3. Wash the rooster under running water, remove feathers and black tan, if any. Also gut the insides. Wipe with a dry cloth and coat with marinade on all sides and inside.

4. Place the bird on a comfortable surface and wrap cling film. Leave it to marinate for a day in the refrigerator, but you can stand it for more time, then the meat will be softer. However, if there is no time to wait so long, leave the bird to marinate at room temperature for 2-3 hours.

5. When the rooster is ready to roast, wash and dry the apples. Special knife remove the core and cut the fruit into 2-4 parts. Although if the apples are small, then they can be laid in the bird as a whole.

6. Stuff the rooster with apples.

7. Wrap the carcass with a baking sleeve, place on a baking sheet, which is sent to the oven at 200 ° C for about 1.5 hours. The specific roasting time depends on the size of the rooster. Usually the time is calculated as follows: for 1 kg of meat - 45 minutes of cooking, plus 25 minutes for the whole carcass for browning.

Description

Braised rooster will be a great decoration for any holiday table. In addition, you can cook such a delicious dinner for your family, for which they will definitely be grateful to you.

It is not difficult to cook a young stewed rooster at home with your own hands. The ingredients that you will need during the cooking process can be purchased at any store, and you will not spend much time cooking such yummy.

Most hostesses are afraid to cook a rooster at home, because if cooked incorrectly, its meat turns out to be tough and “rubber”. However, if you try to cook a bird according to our recipe with step by step photos, then you will be convinced that even rooster meat can turn out juicy and tender if you cook it correctly at home. Delicious young rooster stewed in vegetables will leave only the most positive impressions you and your family, as well as your guests, if you are preparing this dish for the festive table.

Ingredients

(8 pcs)
(1 carcass)
(a handful of)
(1 PC.)
(1 PC.)
(2 cloves)
(small, 2 pcs.)
(300 ml)
(1 branch)
(taste)

Cooking steps

Before starting cooking, make sure that all necessary ingredients you have in your house. Put them in front of you on the table so that during the cooking process you do not waste time looking for them. Rinse the vegetables thoroughly, peel the garlic, open the olives.

young rooster should be cut into pieces and fried on both sides in a pan until crispy.

Now cut the zucchini into small pieces so that it is convenient to stew them along with the meat. The skin does not need to be peeled.

Take a big cast iron pan, pour some oil and wait until it heats up. After that, send the zucchini and chopped bell pepper to the pan. Saute vegetables for 5 minutes.

Then add finely chopped garlic and halved cherry tomatoes to the pan. Fry for a few more minutes.

Now you should add olives to the pan and pour the vegetables with white wine. Mix all this well.

Take a lemon, wash it well and grate it lemon peel on fine grater. Add it to the pan and simmer its contents for a couple of minutes.

Now it's time for the meat! We put the fried pieces of rooster in a pan, mixing with vegetables, and add a sprig of rosemary to give the dish an original flavor.

You should wait until the wine boils, and let it boil for several minutes, stirring the ingredients thoroughly. Stew the rooster in wine for about 90 minutes over medium heat under a closed lid.

When the dish is almost ready, add finely chopped greens to the pan and simmer for a few more minutes so that the meat is saturated with the smell of greens.

When the meat is ready, put it on a plate and serve.

You can serve stewed rooster with boiled potatoes or mashed potatoes! The dish turns out incredibly tasty, and the rooster meat will amaze you with its softness.

Bon appetit!

06:37 / Jan 06 2017

Rooster, chicken and chicken dishes have become so firmly established in our lives that only desperate vegans managed to finally expel the birds from the table. And no year of the name of the rooster will make us refuse chicken chop under crispy cheese crust for lunch, buffalo wings with foam, or even a banal grilled chicken, tanning its own on a skewer of the nearest supermarket. More good and different chickens - it is with this motto that we go to New Year and present to your attention the 10 best rooster dishes that you simply must try! Here are the good old classics, and what you may have never dared to taste!

Gulchekhra

No, we are not talking about an oriental beauty now, but about fine dish Uzbek cuisine, which was appreciated by many housewives! It's extraordinary delicious chicken in the tenderest sour cream sauce, which can be served with a side dish or as independent dish. Gulchekhra is prepared very quickly and there are no overseas delicacies in the list of ingredients for you! And the result - well, just lick your fingers! So, we are preparing the classic gulchekhra!

Ingredients: 1 kg of chicken, 425 g of sour cream, a large onion, 55 g of oil, a head of garlic, 30 g of flour and 0.5 tbsp. spoons of salt, herbs and spices. For a dish, you can take both chicken, cut into pieces, and its most beloved parts separately - thighs or drumsticks, for example. Fillets are good too! In any case, the dish will turn out tasty and juicy.

How we cook: Wash the meat, remove fat and other "extra" parts, place in a saucepan. In a separate container, mix sour cream with 500 ml boiled water. Mix everything and send the sauce to the bird. Put the pot on small fire and cook for about half an hour. Grind the peeled onion and fry in hot oil until golden. Chop the garlic or pass through a crusher. From the pan where the chicken is cooked, drain half a glass of broth and cool it. Then add flour and salt. Mix well so that there are no lumps, and pour the sauce along with the onion to the meat. We cook until ready. At the end of cooking, add garlic, spices and chopped herbs.

Chicken "Kung Pao"

They call it perfection Chinese food because, having tried this dish at least once in your life, you will fall in love with Kung Pao completely and irrevocably. They say it's juicy spicy chicken"Kung Pao" can hypnotize its eater right from the plate, so much so that he cannot resist and eat the whole pan in one sitting. Whether the legend is true, you can only find out by tasting this miracle of oriental cooking.

Ingredients: 500 g chicken fillet, 1.5 tbsp. starch, 3 tbsp. vegetable oil (for frying), 4 tbsp. l. dark soy sauce, ½ tsp ground ginger, small chili pepper, 2 tbsp. peanuts, salt.

How we cook: Separate the fillet from the chicken breasts and cut it into thin strips. Mix the chicken with starch and fry in vegetable oil in a heated frying pan over high heat. Add a little salt, add soy sauce, finely chopped chili and ginger, mix well and set the pan aside. Peanuts are dried in a pan and peeled. We grind with a knife. We return the chicken to the fire, add the peanuts, mix everything and warm it up well, literally 1-2 minutes. Put the chicken on a plate and decorate fresh cucumber. You can serve chicken with soy sauce.

Salad "Dazed Chicken"

An unusually easy-to-prepare salad for the case when the guests are on the doorstep, and the horse was not lying in the refrigerator ... Or, as it is right, the mouse hanged itself? In general, there is nothing to eat, but you need to feed. Cooking is a matter of literally half an hour, and the taste is very delicious. Well, what a name! If the chicken is already high on this salad, then how happy the guests will be!

Ingredients: 1 chicken breast, 1 tomato, 2 eggs, ½ pack of crackers, poppy seeds, mayonnaise.

How we cook: Chicken breast is boiled and cooled. We do the same with eggs. Lay the sides of the salad on a flat plate. Cut up the chicken breast and place on the bottom of the plate. Salt and grease with mayonnaise. Cut the tomato and spread it on the next layer. We cut the eggs, lay them on top of the tomatoes and grease with mayonnaise. Put the last layer of croutons. Sprinkle the top of the salad with poppy seeds, if desired, decorate with herbs.

Kubete with chicken meat

Kubete or kubite, whichever you prefer - this is a delicious closed meat pie, traditional filling of which are meat and potatoes. Some sources claim that this dish Tatar cuisine others attribute the cake to the Greeks. In the meantime, they figure out who started it first, we're going to cook kubete, because you can't find better connoisseurs of meat and potatoes than Russians in the whole wide world anyway!

Ingredients: 500 g unleavened puff pastry, 500 g potatoes, 500 g chicken fillet, 300 g onion, 250 g butter, 50 ml vegetable oil, 2 eggs, salt, pepper. From additional devices: parchment or non-stick baking mats.

How we cook: We clean the vegetables, cut into thin rings. Wash the meat, divide into small pieces, beat off a little, salt, pepper. We defrost the dough, roll it out to the size we need and make it so that we get 2 sheets: one is larger, the other is smaller, so that it is convenient to close the pie. Grease a baking dish with oil, put parchment on top. Lay out the test sheet bigger size, spread the onion on it in an even layer (about 1/3 part), then the potato circles in a thin layer, add some salt to them. Alternate layers three times last layer lay out the onion. Salt the filling again, add a little pepper. On this "pillow" spread the meat in an even layer. Distribute butter in small pieces throughout the filling. Cover with a second sheet of dough and pinch the cake. We make small holes so that the cake "breathes". Whisk the eggs thoroughly and brush the top of the pie with this mixture. Bake in an oven preheated to 180 degrees for 40-50 minutes. When the cake was bought golden crust- Take it out and let it cool down a bit. Serve warm on the table.

Chakhokhbili from chicken

appetizing option cooking chicken based on Georgian cuisine. IN original recipe it is advised to take a pheasant obtained by hunting, and we use a rooster obtained in a supermarket! Amazingly delicious and easy to prepare dish!

Ingredients: 1.2 kg chicken legs, 3 tomatoes, 2 onions, a bunch of basil, a bunch of cilantro, 1 hot pepper, 3 garlic cloves, 1 tsp. hops-suneli, 1 tbsp. butter.

How we cook: First, fry the chicken in a frying pan until golden brown. Then add chopped tomatoes without skins, simmer together for 15 minutes. Separately, fry the onion, add it to the meat, simmer for another 30 minutes. Then add spices and mix. After 7 minutes the dish is ready! We serve chicken chakhokhbili on the table with rice or mashed potatoes.

Rooster in wine

Rooster in wine from the crime movie "Donnie Brasco". When FBI agent Joe Pistone infiltrates a crime ring under the name Donnie Brasco, his best friend becomes the aging mobster Benny. At dinner, Donnie prepares a specialty for him. french dish"Cock in wine". Feel like a real member of the mafia group - prepare a cook-o-wen!

Ingredients: 1 rooster carcass, 1 tbsp. sunflower oil, 2 tbsp. butter, 100 g bacon, 150 g champignons, 5 onions, 100 ml cognac, 1 bottle of dry red wine (traditionally Burgundy), 2 cloves of garlic, 1 tbsp. flour, 3 sprigs of thyme, salt, black pepper.

How we cook: Rooster (chicken) cut into 4 parts. Fry the rooster in a mixture of butter and sunflower oil. Take the meat out of the pan. We cut the lard into cubes and melt, remove the greaves. Mushrooms cut into slices, onion - into 4 parts, garlic - into 2 parts. Put everything in the pan and fry a little. We return the rooster to the pan, sprinkle with flour, put the remaining onion, add thyme and pour cognac. Pour a bottle of wine, salt and pepper to taste. Stew the meat for an hour. Then we take it out (leave it warm) and evaporate the sauce by half. Put the rooster on a warmed dish and pour over the sauce.

tapaka chicken

Tsitsila tapaka - popular dish Georgian cuisine, which got its name due to the special pan with oppression in which it is cooked. The consonant name "chicken tabaka" fell more pleasant to the ear of a Russian person, although he never tried to smoke, for which he was cruelly flattened in a frying pan.

Ingredients: 1 chicken, 2 tbsp. butter, 2 tbsp. adjika, ground black pepper, salt, 100 ml. water.

How we cook: The chicken needs to be flattened from the ridge so that the breast remains intact. We rub it on all sides with salt, pepper and adjika. If you do not have a cast-iron tapak pan, then it is quite possible to replace it with any other pan with a thick bottom and walls. And a heavy load can be replaced by an ordinary plate with a pot of water installed on top of it. Fry the chicken over medium heat under oppression in a pan with boiling oil on one side for 20 minutes. Turn over to the other side and fry for another 20 minutes. Serve with baked potatoes, vegetables, adjika, spicy sauces, herbs, pickles.

Chicken wings in honey and soy sauce

Idea chicken wings according to this recipe, it seems to belong to the Chinese, but it fits so harmoniously into our diet that everyone has long forgotten about them. Hands off our beer snacks, Chinese!

Ingredients: 1 kg chicken wings, 2 tbsp. l. honey, 4 tbsp. soy sauce, 2 tbsp. vegetable oil, 2 cloves of garlic, 1 tbsp. acute tomato sauce, spices for poultry.

How we cook: We wash the wings and leave them to dry. Prepare the marinade: mix all the spices, sauces and honey. Put the wings in a bowl and pour over the marinade. We wait 3 hours. Preheat the oven to 200 degrees, put the wings on a baking sheet, greased with oil, and put in the oven for 30-40 minutes.

English chicken soup with cheese

English for lunch today chicken soup with cheese, sir! Delicious, rich, thick and fragrant! Why it is called English, it was not possible to find out. Is it really because the British began to love it before everyone else, or because the degree of their love for this soup is much higher than that of everyone else? In any case, it is necessary to cook it, especially since the recipe is nowhere easier!

Ingredients: 1 l chicken broth, 300 g chicken breast, 80 g long grain rice, 100 g leeks, 100 g processed cheese, 3 tbsp. butter, 4 sprigs of parsley, salt, black pepper.

How we cook: Leek cut into small pieces or half rings. Boil the breast and also cut into pieces. Wash the rice very thoroughly several times. Melt the butter in a frying pan and fry the leek in it along with the meat. pouring chicken bouillon in a saucepan and put on fire, bring to a boil. Add rice and parsley sprigs tied with a thread to the broth. Cook over low heat for about 10 minutes. Add fried leek chicken breast. Salt and pepper. Continue to cook for another 5 minutes over low heat. Rub the cheese on coarse grater. We remove the tied sprigs of parsley from the broth, add the grated cheese, mix and wait until the cheese melts, and immediately remove from heat.

Fitness salad with chicken breast and AVOKADO

The mere fact that the ingredients of this salad contain avocados did not allow us to pass by this recipe! Because avocado is always tasty, healthy and stylish! In general, a fitness salad is a wonderful hearty lunch for those who follow their figure.

Ingredients: 2 chicken breasts, ¼ tsp sugar, 3 tbsp. olive oil and a little more for frying, a handful of green beans, 1 small bunch of spinach or arugula leaves, half a sweet red onion, 100 g cherry tomatoes, 1 avocado, 1 lemon, ¼ tsp. crushed black pepper, salt.

How we cook: Remove the zest from the lemon with a grater. Squeeze out the juice and combine with the zest. Add salt, sugar, pepper and olive oil. Whisk with a whisk or fork until smooth. Separate half of the resulting sauce and grease the chicken breast with it. Wrap in cling film and leave to stand for 10-15 minutes. Steaming breasts. Onion cut into thin half rings. Scald the beans with boiling water and put them in a colander. Peel the avocado and cut into slices. Cut tomatoes in halves. Mix vegetables in a deep bowl. To serve, place a handful of spinach leaves or arugula on plates. Top with vegetables and sliced hot breast. Drizzle with the remaining sauce.

Homemade rooster in the oven recipe. Culinary Portal Mastercock