Best Food Recipes 2023 Step by Step with Pictures
Chicken is not only delicious, but also a valuable product from which you can cook an incredible number of hot dishes. What not to do with this bird: stew, cook, bake, fry, marinate, stuffed. Hot chicken dishes are very popular, because they are quite fast to prepare and low in calories, and are also ideal for baby food.
In a frying pan, you can cook the chicken whole, in pieces, with or without bones. It can be fried or put out, with or without oil. Make a full-fledged second course, a light sauce, an appetizer, something that is suitable for breakfast, lunch and dinner. In addition, many options are suitable for adherents of a balanced diet, will be included in many food restrictions.
You can add any vegetables, mushrooms, cereals, legumes to the chicken, regardless of whether you fry them or stew them. If you cook fillets, it will take less time to cook than for a whole carcass. You can even fry a whole chicken in a frying pan, as long as the size of the dishes matches. Tobacco chicken, a popular dish of Georgian and Turkish cuisine, is prepared with adjika and aromatic spices. Often without the addition of oil, because there is enough fat of the chicken itself.
The cooking methods depend on what you want to get in the end: a fried brown crust or tender white meat. It is better to fry in melted butter, animal fat. And at the same time put it on an already hot frying pan – so the meat will turn out juicier if it is not overexposed on the fire. Also, for a crisp crust, it is better not to close the frying pan with a lid.
If the freshness of the meat is “not the first”, it is better to marinate it before further processing. Any vinegar, lemon juice, hot pepper, mustard, mayonnaise and everything that can be suitable for a marinade, simple or complex, will do. The longer you marinate, the more tender the meat will be, the more marinade flavors will appear in it.
Any parts of a chicken in a frying pan are successfully obtained: hams, thighs, legs, breasts, backs, wings, necks, even stomachs, hearts, liver. It is advisable to remove the skin from the chicken, do not use it in a dish. Unless there is an idea to fry it well.
Since chicken meat is more tender than any other, it usually takes less time to cook it. Moreover, in some cases it is highly discouraged to cook it for too long. Otherwise, it may become dry and tasteless. This is especially true if we are talking about fried, not stewed food.
Baked chicken often turns out to be dry. To prevent it from turning out like this, I pre-soak the chicken for several hours in salt water (in a solenoid). I strongly advise you to try this method. Well, fruit filling is a classic, fragrant, juicy and very tasty filler for any bird. The chicken is baked at a fairly low temperature (only + 160 degrees) for about two hours.
Delicious, festive, everyone’s favorite chicken in a new (for us personally) performance, I heartily recommend it. The recipe from Stalik Khankishiev, adapted by me. The author’s marinade is removed and the chicken is fried on the grill, but I felt corny sorry for the products and I baked in the marinade, which I did not regret for a second.
Today I want to share with you a recipe for a simple but original dish that is pre-marinated in lemon. The chicken turns out tender and insanely delicious.
Backhandl (Viennese chicken) is a dish of Austrian cuisine, which has been prepared in Austria since the XVIII century. This dish was considered the food of aristocrats, as it was distinguished by a special aroma and delicate taste.
In order for the Backhandl to turn out juicy and tasty, it must be sprinkled with lemon juice, salted and peppered and marinated for at least an hour.
A little Georgia on the table!! The very name of Georgian dishes already makes it delicious))) Satsivi is a thick sauce based on ground walnuts, poultry broth with a certain set of spices. Traditionally, the sauce is poured over boiled chicken or turkey. This is an incredibly flavorful, delicious dish at home.
