Chicken baked in the sleeve is very tasty soft. Nutritious salad with spicy chicken and grapes

Oven roasted chicken cooked in a variety of ways is a simple classic for a family dinner or some festive or just a special evening. You can bake in the oven in different ways, every experienced housewife has a couple of proven recipes for baking chicken in her arsenal. Today I, most likely, will not tell anything new, but still I hope that this recipe will come in handy for someone, and perhaps even become that “tested” for special days.

We will talk about the method of baking chicken in the oven in the sleeve. In principle, there is nothing special, as it were, but ... the chicken in the sleeve turns out to be special, a little different than if you just bake it in the oven without using the baking sleeve. It turns out to be more tender, soft, as if it had been steamed well, but at the same time, it has a wonderful crispy crust. In general, this recipe is worth trying out.

Products for cooking chicken in the sleeve

• Whole chicken - 1.8 kg (more or less);
• Coarse kitchen salt - 2 tablespoons;
• Ground black pepper - 1 teaspoon;
• Turmeric - 2-3 teaspoons;
• Garlic - 4-5 cloves;
• Ketchup - 2 tablespoons;
• Sleeve for baking

Recipe for cooking chicken in the sleeve

To begin with, the chicken carcass must be thoroughly cleaned from the outside and inside from “everything inedible” and washed thoroughly under running water.

Prepare salt, spices and garlic. It is not necessary to use exactly the same set of spices as in my recipe. You can simply buy a ready-made mixture of spices "For chicken" of your favorite brand. Pass the garlic through a press.

With all these spices, salt and garlic, rub the whole carcass thoroughly inside and out, without missing a single centimeter. After that, spread the ketchup over the entire outer and inner surface of the chicken.

Now put the chicken in a bag (preferably two bags) and marinate in the fridge for an hour or overnight. This item can be omitted altogether. But if you need to bake chicken for tomorrow, it is very convenient to prepare everything, marinate and bake just before serving.

Now let's prepare the chicken for cooking. To do this, tie the legs with threads. I used ordinary threads for this (in 4-5 layers).

Then season the wings so that they do not burn during the baking process. In detail, how to do this, I have already described in the recipe earlier. There are pictures on how to do it easily.

The next step is to place the chicken in the roasting sleeve. As a rule, a baking sleeve is sold in almost any supermarket in rolls of 1.2 - 1.8 meters (I don’t remember exactly). Measure approximately the desired size and cut the sleeve with scissors. I usually take with a margin so that the chicken fits freely in the sleeve and it is enough to tie the sleeve on both sides without tension. Be careful, the seam of the baking sleeve must be on top! And try not to tear the seam when you put the chicken inside. Place the sleeve with the chicken on the baking sheet in the middle. The baking sheet does not need to be lubricated. Now you can put this baking sheet in a cold oven, set the temperature to 180 degrees and turn it on. Roasting time may vary depending on the size of the chicken. The average baking time is 1.5 hours.

When the oven warms up, the sleeve will fill with steam and inflate. Readiness can be determined visually when the chicken is covered with a golden brown. Determine the degree of browning of the crust to your taste. The advantage of roasting chicken in the sleeve is that when a golden crust already appears, the chicken is definitely baked inside.

When the chicken in the sleeve is ready, remove the baking sheet from the oven and carefully open the seam. To do this, simply pull gently in different directions, grabbing the walls of the sleeve with your fingers. Be careful, at this point a lot of hot steam can come out and you can easily burn yourself. So do not poke your face, trying to look inside and take care of your hands.

When the steam comes out, transfer the finished chicken to a dish, remove the threads that tied the legs, and serve. You can decorate with vegetables or herbs, you can immediately divide the chicken into pieces - as you like. As a rule, chicken baked in the oven in the sleeve is perfectly baked and the meat literally lags behind the bones, so you will not have problems with cutting.

That's all, as you can see, the technology is quite simple. So feel free to bake the chicken in your sleeve, write reviews, whether you liked it or not, which is understandable, maybe I missed something - I will try to answer everyone.

Bon appetit and cook with pleasure!

The chicken in the sleeve in the oven turns out to be unusually juicy and stewed, and looks very impressive. But the hassle of the hostess requires the bare minimum! We will tell you how to master the most interesting and unusual recipe options.

Whole chicken in the sleeve in the oven

The sleeve is a wonderful culinary invention. It allows you to stew meat in its own juice, without flavoring with high-calorie sauces and butter. There is another big plus - the used sleeve is safely thrown away, and the cook does not need to wash the greasy dishes. It is enough to rub the carcass with various spices, put it in the oven, and after 40-50 minutes enjoy the meat, which simply melts in your mouth!

For the recipe we need:

• sleeve;
• chilled chicken - 1.2 kg;
• spices to taste;
• salt pepper.

We wash the carcass under running water, then wipe it dry with a paper towel. Now we will rub it with any spices: garlic, curry, hops-suneli with Provence herbs - at your discretion. You can rub it with mayonnaise sauce, but we advise you to refuse: the chicken will turn out to be very juicy, and extra calories are not needed here.

We cut off the sleeve so that the carcass fits in it, lay it and firmly tie the bag on both sides. Make sure that the size of the package is not large: otherwise the chicken will “float” in its own juice, but you should not make it too small either: the bird should “feel” freely.

The breast, which usually turns out to be dry after baking, is saturated with juices and comes out divinely fragrant.

It remains to put the sleeve in the oven, heated to 180 -200 degrees and simmer for 40 to 50 minutes. At the end of cooking, turn on the grill mode and let the bird brown slightly. Before serving, cut the package, cut the chicken into portions, serve with sauces. Great to dip the pieces in the sauce and tomatoes and cilantro, yogurt and mint, sour cream, garlic and mayonnaise. The dish will acquire a wonderful, Pan-Asian taste if you use a sauce with pineapple and curry.

The chicken is so tasty that it does not need a side dish and is instantly eaten without a trace. And, of course, it is worthy to lay out such a bird at a festive feast as a main course, decorating with pomegranate seeds, pickled onion rings, and finely chopped greens.

With vegetables

Chicken with vegetables is very effective. Baked in a sleeve in the oven, it becomes both a main dish and a side dish. The beauty of the dish is that it is easy to use any seasonal vegetables with it: tomatoes, peppers, eggplant, zucchini, pumpkin, potatoes, carrots and onions. In a word, whatever your heart desires. But there is one little secret. Vegetables can not be finely chopped so that they do not turn into porridge. Learn how to cook the best dish of chicken and vegetables.

The recipe looks like this:

1. Wash the chicken, cut into large pieces.
2. Wash vegetables, peel them (especially if the fruits are ripe), cut into large pieces of 5-7 cm.
3. We put vegetables, meat, spices in the bag.
4. Salt and season everything with spices.
5. We close the package and simmer everything in the oven for 30 to 45 minutes.

We spread the finished dish in a wide and deep dish, pouring abundantly with juices that stood out during stewing.

The dish is hearty, very tasty, and the aroma emits fantastic! You can significantly reduce its calorie content if you first remove the skin from the chicken, cut off all the fat, or use one chicken fillet. The dish is served with herbs and low-fat sour cream. It is good to sprinkle meat and vegetables with pine nuts or sesame seeds.

Juicy chicken in the oven

The bird turns out even juicier if you pre-marinate it, leaving it in the refrigerator for several hours.

The best marinade recipes:

• fresh orange juice;
• soy sauce and honey;
• honey and mustard;
• a weak solution of vinegar;
• pomegranate juice;
• natural lime juice.

It is easy to add a lemon inside a whole carcass to give the meat a slight pleasant sourness. Lemon will soften the fibers, and the dish will turn out doubly tender, juicy and a little spicy. Bake the bird well at a low temperature of 180 degrees for an hour.

With potato

Chicken in the sleeve in the oven with potatoes is a versatile option for a hearty warm dinner in the cold season. The hostess just needs to have a few potato tubers, an onion and a carrot on hand.

You can make the dish a thick stew if you pour a glass of boiled water directly into the sleeve.

The bird can be baked whole or in pieces, and put potatoes, carrots, which are cut into several large rings, and an onion in the sleeve. Then everything is baked together for 40 to 50 minutes: the potatoes are soaked in meat juices, turning into a fragrant stew. These potatoes are good even when cold. The yushechka is seasoned with sour cream, eaten with fresh bread, dipping the crust into a fragrant fresh broth.

Recipe for cooking in pieces

When there is a catastrophic lack of time, and the guests are about to arrive, it is easy to bake chicken pieces in the sleeve - thighs, legs, legs, wings or a set “for chakhokhbili”.

If you pre-marinate the pieces in onion and vinegar, and then season with spices, then the meat is baked quickly, it turns out juicy and fragrant.

The process will go faster if you are not too lazy and cut them into two parts. Next, rub with any spices, send to the sleeve and bake for 40 minutes. While the pieces are baking, you can boil rice, potatoes or pasta - the dish will turn out to be full, satisfying. Add the leek stalk to the sleeve at the same time as the meat. After stewing, it becomes transparent and saturates the bird with additional aroma. Cut a light salad of greens, Chinese cabbage, make light canapes with cheese and ham and enjoy a meal in the company of your favorite friends.

Stuffed with rice in the sleeve

The chicken in the sleeve can be cooked in the oven as a whole, stuffed with rice and vegetables. This version of the dish can become a signature family recipe.

Cooking step by step:

1. Rinse the chicken, wipe dry with a towel.
2. Boil rice until half cooked
3. Three carrots on a coarse grater, garlic and onion cut into medium-sized slices.
4. Mix rice and vegetables.
5. Season them with salt and pepper.
6. Stuff the bird with a mixture of rice and vegetables.
7. We put everything in the sleeve.
8. Tie the sleeve tightly on both sides.
9. Bake in the oven until the carcass is browned for 40-60 minutes.
10. Serve on a large ceramic dish, garnished with herbs and onion rings.

As a filling, you can use rice with corn, peas, small rings of bell pepper. It is very tasty to mix rice groats with champignons, fried and onions until soft. The dish turns out so tasty that households always ask for supplements, they demand to repeat the recipe as often as possible.

Spicy chicken in sour cream

Any creamy sauce pairs perfectly with chicken pieces. Spicy chicken in sour cream filling goes well with pasta, buckwheat and even simple pearl barley. But most of all, it warms the soul that it is prepared extremely quickly and simply.

We cut the bird into small pieces, sprinkle with flour, season with spices (curry and suneli hops are best), pour sour cream of any fat content. It remains only to put everything in the sleeve, tie it tightly and cook for 40-50 minutes at 180 degrees.

A strong fire will overheat the sauce and, possibly, the sour cream will curdle; in this case, the chicken should languish.

Roasting in the sleeve is a budget, but at the same time a very worthy recipe for a family piggy bank. Surprisingly, poultry meat tastes good cold and is easy to take with you as a snack on the road or to cook cold sandwiches with it. If desired, the bird can be added to salads, or cooked in advance, and then served as a cold appetizer, watered with any sauce. Try, experiment, pamper your household with delicious, healthy food as often as possible.

A recipe for juicy, fragrant and ruddy chicken, baked in a sleeve in the oven as a whole. The finished poultry dish is not only fabulously appetizing, but also truly tasty. Serve baked chicken on the festive table - it's worth it! And the secret of cooking such a chicken is simple - a successful marinade, time and a baking sleeve.

Choose any size chicken (or rather broiler chicken) for this simple recipe, and both chilled and frozen will do. In the second case, the carcass must be thawed in advance - just put it in the refrigerator for a day or night.

I use my favorite marinade for chicken. It is really versatile - chicken marinated in such a fragrant mixture can not only be baked in the oven, but also cooked on the grill or fried in a pan. It is not necessary to take a whole carcass at all - use your favorite chicken parts (wings, thighs, drumsticks or breast slices).

You can make your own seasoning for chicken according to your taste or buy ready-made. The seasoning I buy includes the following ingredients (quoting from the package): red bell pepper, turmeric, coriander, fenugreek (fenugreek), cumin, ground black pepper, cinnamon, cardamom, cloves, ginger, nutmeg, fennel, chili , mustard, dried vegetables (onion, garlic), salt.

Be sure to cook the chicken in the sleeve, baked in the oven, according to this recipe for the New Year or any other holiday. I promise everyone at the table will be delighted! Tender, juicy and fragrant meat soaked in fragrant marinade... Appetizing and golden brown... Cook - you won't regret it!

Ingredients:

(1 piece ) (100 milliliters) (50 grams) (40 milliliters) (5 teeth) (1 tablespoon ) (1 teaspoon) (1 teaspoon) (1 teaspoon)

Cooking step by step with photos:

To prepare a delicious baked chicken in the oven, we need the following ingredients: chicken carcass, soy sauce, natural honey, refined vegetable (I took sunflower) oil, fresh and dried garlic, ground paprika, table mustard and chicken seasoning. I use 2 types of garlic as they behave differently when marinated and roasted. Dried garlic is more tender and retains its aroma longer, while fresh garlic is more intense, but quickly loses its characteristic smell.

First, let's make a special marinade. To do this, combine in a bowl 100 milliliters of soy sauce, 40 milliliters of vegetable oil, 1 tablespoon of chicken seasoning, as well as 1 teaspoon of mustard, paprika and dried granulated garlic.

Next, add 50 grams of natural honey. If the honey is thick, melt it slightly in the microwave so that it dissolves well in the marinade. Peel and chop 5 fairly large cloves of fresh garlic in any convenient way - also put in a bowl.

Thoroughly mix all the components of the marinade. It already turns out to be unusually fragrant, and in consistency - moderately thick.

We inspect the chicken carcass for the presence of remnants of feathers (remove), wash and dry. Cut out the sebaceous glands that are in the tail. Additionally, I cut out the internal fat if the chicken is very fatty. The chicken that I bought, after all the manipulations, weighed exactly 2 kilograms.

We rub the chicken carcass with marinade, not forgetting to pour part of the aromatic mixture inside. The marinade turns out quite a lot, so leave it for now.

For baking in the oven, we need a special sleeve. For safety, I always make it double, that is, I lay one cut in the second. For what? There were cases when a not very high-quality sleeve came across and it was torn during the baking process, and the juice flowed into the mold and smoked. That is why I advise you to make a double sleeve, which must be fixed on one side. For this, special clips are most often included in the kit, but lately I have come across sleeves without them, so I just tie the sleeve with a twine very carefully. We put the chicken in the sleeve and pour the remaining marinade there.

We release air and tie the sleeve from the second end. The result is an almost hermetic structure in which the chicken will not only be baked in the oven, but also marinated.

The main advantage of the dish can be called the absence of the need to add fat during cooking. The chicken is baked under its own juice, soaking all the other ingredients with it, while remaining juicy, soft and low-calorie. But even here there are subtleties, secrets - you need to know exactly how much to bake a chicken in a sleeve, how to marinate and stuff.

How to bake chicken in a sleeve

To make a truly delicious dish, you need to decide: the bird will be cooked whole or in pieces, what vegetables or cereals will complement it. There are several secrets to roasting a bird, for example:

• consider the composition of vegetables. If you opt for eggplant or tomatoes, the dish will turn out to be very juicy. The bird will be stewed with vegetable juice, but you should not expect a golden, ruddy crust.
• add peppers, tomatoes, eggplant or mushrooms to an already prepared dish.
• when baking potatoes with poultry, consider the cooking time for each product. It is better to cut the carcass into portions, so the chicken in the sleeve in the oven with potatoes will cook faster.
• the main condition is to hermetically pack and tie the sleeve.

Chicken with potatoes in the oven in the sleeve

The classic roast recipe calls for vegetables (onions, carrots) and whole or chopped poultry. You can add bell pepper, pumpkin, eggplant, zucchini, but this should be done at the very end of baking. If there was not a whole carcass at home, then replace it with thighs. Adding sour cream is a controversial issue, a matter of taste, but with it the chicken in the sleeve in the oven will be more satisfying.

Ingredients:

• chicken thighs - 800 g;
• potatoes - 6 pcs.;
• sour cream - 300 g;
• salt, spices, bay leaf - to taste;
• onions - 2 pcs.;
• carrot - 1 pc.

Cooking method:

1. Prepare the sauce - mix sour cream with salt, spices.
2. Peel the potatoes, cut them into large pieces or slices.
3. Wash thighs, pat dry. If the chicken with potatoes in the baking sleeve will be cooked whole, then pick up a medium-sized carcass so that it is baked.
4. Divide the sauce in half among two bowls. Marinate potatoes and chicken separately.
5. Place the meat, potatoes at the bottom of the bag, put the rest of the sauce, add the bay leaf. Bake for an hour in the oven at a temperature of 190-200 C. Pierce the film 5 minutes before turning it off so that a crust forms on the products.

Chicken with vegetables in the sleeve

Spectacular, amazingly delicious homemade dish is perfect for the festive table. The whole chicken is baked, soaked in the aroma of the ingredients, becomes juicy, ruddy. Vegetable filling is served as a side dish. In order for the chicken with vegetables in the sleeve to bake well in the oven, choose a small carcass, and cut the filling not too finely.

Ingredients:

• bell pepper - 2 pcs.;
• carrots - 2 pcs.;
• broiler - 1300 g;
• onions - 2 pcs.;
• garlic - 4 cloves;
• zucchini - 400 g;
• butter - 100 g;
• lemon zest, spices - a pinch.

Cooking method:

1. Melt the butter, add salt, spices, chopped garlic, lemon zest, stir well.
2. Peel all vegetables, cut into equal slices.
3. Wash the carcass, thoroughly clean the insides, dry on a paper towel.
4. Lubricate it inside and out with a fragrant sauce, leave a little for vegetables.
5. Tie off one side of the sleeve, place half of the filling, chicken breast side up, lay out the rest of the components. Tie the other end well, leaving some space.
6. Bake the chicken at 190-210C for 70-80 minutes.

Chicken with rice in the sleeve

A wonderful dish that is sure to add variety to your daily diet. In addition, chicken with rice in a baking sleeve is prepared with the maximum saving of the hostess's efforts and time: you only need to prepare the ingredients, put them in a bag, bake, lay out and serve. The kitchen, oven and baking sheet will remain clean, and this time can be devoted to other things.

Ingredients:

• long rice - 200 g;
• chicken carcass - 900 g;
• onions - 2 pcs.;
• carrot - 2 pcs.;
• turmeric, paprika - 1 tsp;
• water - 200 ml.

Cooking method:

1. Rinse and soak the rice beforehand. To do this, pour clean cereals with a glass of boiling water for 60 minutes.
2. Chop the carcass into portioned pieces, season with spices, salt, turmeric and paprika for color. Marinate 30 minutes.
3. Peel the vegetables, cut them into cubes.
4. At the bottom of the bag, put the chicken, vegetables, rice. Season everything with salt, mix.
5. Pour a glass of warm water, tie the other end, while leaving free space.
6. Bake the dish in the oven at 180C for 40-50 minutes.

Chicken in the sleeve with apples

Fragrant, tender chicken meat is saturated with apple juice, the smell and slight sourness of lemon, fragrant herbs. It is better to cook a dish from sweet and sour varieties of apples and use rosemary, Provencal herbs, nutmeg. Serve buckwheat, potatoes, rice or vegetables as a side dish. At the last stage of baking, for 8-10 minutes, cut the bag so that the chicken with apples in the sleeve is browned.

Ingredients:

• broiler (1.2-1.5 kg) - 1 pc.;
• apples - 4-5 pcs.;
• lemon - 1 pc.;
• vegetable oil - 50 ml;
• spices - to taste.

Cooking method:

1. Thoroughly wash the chicken carcass inside and out, pat dry.
2. Squeeze the juice of half a lemon, add spices, salt, oil, rub the mixture well.
3. Rub the carcass with lemon dressing.
4. Peel the apples, cut them into quarters, remove the seeds. Stuff a carcass with them. Close the hole with half a lemon, fasten with toothpicks.
5. Place the chicken in the bottom of a roasting bag, tie both ends well, but leave some space.
6. Bake in the oven for 60-80 minutes until cooked through, slitting the bag 5 minutes before turning it off to brown the bird.

Marinade for chicken in the sleeve

If you ask a good chef how to cook chicken in the sleeve oven so that it is amazingly tasty, he will definitely recommend marinating it. Pay attention to 5 proven, universal ways:

• wine. Mix some sweet mustard and apple cider vinegar, dilute with white wine. Add some salt, oil. The chicken in the oven in the sleeve turns out to be surprisingly tender, with a spicy taste;
• citric. Dilute the juice of half a lemon with olive oil. Sprinkle some ground pepper, salt. This is a great fillet marinade recipe;
• sharp Chinese. This dressing is made with grated ginger and soy sauce. Chopped garlic, oil are added to the mixture to taste;
• honey. The popular wing marinade is also great when you want chicken in the sleeve. Take melted honey, mix with soy sauce and oil. Add any spices, mix the chicken marinade in the sleeve;
• original. Pour a glass of yogurt, add a few chopped garlic cloves, lemon juice, finely chopped onion, salt and a drop of Tobasco sauce. The recipe is suitable for baking, frying the whole bird or in pieces.

Video: chicken baked in the sleeve

Poultry meat, due to its high nutritional and excellent taste, is popular in many families. Especially chicken and turkey, because it contains a minimum number of calories. Among the huge number of different ways to cook poultry, both whole and in pieces, it turns out to be especially tasty. The recipes for this dish are so diverse that you can choose a low-calorie option (for those who are on a diet), and with an additional side dish (to feed a large family), and with piquant spices (for spicy lovers).

Chicken in sour cream sauce

The bird cooked according to this recipe turns out to be surprisingly tender and juicy, although it is difficult to call it a dietary dish, but it is difficult to beat it in terms of taste. For a medium-sized (about 1.5 kg) carcass, you will need a head of garlic, salt, pepper and to taste (you can use a ready-made mixture of spices with salt), 3 tablespoons of sour cream and mayonnaise each (you can get by with one sour cream, but then it is taken twice as much) . Before putting it in the sleeve, it should be washed inside and out and dried with a towel. Then the carcass should be coated with sour cream sauce on all sides (and inside too). And they prepare it like this: mix sour cream with mayonnaise, add salt, spices, garlic passed through a press and mix.

Then the chicken is placed in a sleeve, fastened on both sides and sent to a slightly preheated oven for 40 minutes. After this time, the bird can be removed, but if you need a fried crust, you should open the sleeve and put the baking sheet back in the oven for another 10 minutes. Serve this dish with vegetable salad or mashed potatoes.

Calves in the sleeve

Chicken legs baked in this way are pretty good, but you can take other parts (thighs, legs). Thinking about how to bake a chicken in a sleeve so that it is enough for the maximum number of servings, you can use this particular recipe, since the drumsticks baked with potatoes will be especially satisfying and nutritious. A kilogram of legs will require the same amount of potatoes, a couple of onions, garlic to taste, 150 gr. mayonnaise and

First you need to make a marinade. For him, garlic is crushed, mixed with spices and mayonnaise. Then the chicken is marinated, smeared with mayonnaise mixture and left for at least 20 minutes (if possible, it is better for an hour). Potatoes are cut arbitrarily, and onions are cut into half rings. Then it can be salted and sprinkled with your favorite spices. Potatoes, onions, legs are laid out at the bottom of the sleeve, the ends are fixed and sent to the oven. How much to bake a chicken in a sleeve depends on what it is cooked with and in what form. If it is in pieces, as in this recipe, then 40 minutes is enough, but it is better to navigate by the readiness of the potatoes and, if necessary, hold a little more. You can serve with herbs and vegetables.

How to bake chicken in a sleeve in pieces

This recipe contains a minimum of ingredients, but the dish does not suffer from this at all, on the contrary, you can fully enjoy the taste of poultry and the aroma of spices. For a whole chicken carcass, you only need garlic, salt and spices. They can be used in any combination, such as paprika, basil, and turmeric. Before it is washed, it is cut into pieces along the joints (so that there are no small bones), salted, sprinkled with spices and rubbed with finely chopped garlic. Bake, placed in a bag, in a moderately hot oven for an hour. Serve with salads, potatoes or other side dishes.