Favorite recipes: chicken in dough, sesame, deep-fried

Poultry is very easy to prepare, and in combination with various ingredients, it gives a foothold for imagination and generates a wide variety of recipes. The chicken in the test is one of them. First you need to marinate our chicken. So, we prepare marinade: in 50-70 g of mayonnaise we press 2 cloves of garlic, spices and salt - for your taste, a little vodka. With this mixture, carefully smear the chicken-puff on the outside and inside and put marinade on the cold for at least half an hour. From eggs, flour and some cold water mix a steep dough, roll it into a thin pancake. In its center we put a carcass and tear the corners of the dough so that the juice does not flow out. We put the product on a baking tray and bake for about 15 minutes at 250 C, after which we reduce the fire to 180 C and so we rub for another hour.

There are other recipes. The chicken in the test comes out especially spicy if it is rubbed with a mixture of herbs and spices: a pinch of basil, rosemary, thyme mixed with ginger and cayenne pepper (on the tip of the knife), add 2 teaspoons of salt and 3-4 peas of sweet pepper. Generously roll the carcass in all this, and still put inside the forked or kneaded knife with lemon in the peel. In this form, the bird should stand in the cold for three hours. In the dough, you can also add dried Italian herbs and nutmeg, and sprinkle the top of the product with baked sesame or cumin before baking (lemon should be removed!).

As this and other recipes recommend , the chicken comes out tender and juicy in the dough if it is baked in an oven heated to 180 ° C for at least two hours. So that the dough does not open and the broth does not flow out, the packet is laid down with a "seam". A tray or shape, of course, should be oiled with vegetable oil or margarine. Cut "envelope" should be in a deep plate. Serve with finely chopped herbs.

Recipes "Chicken in the test" are not limited to cooking raw poultry. The economical option, which allows to get from one carcass both the first and second, involves boiling the chicken until ready, then take it out, and use the soup as a basis for any soup (or just serve with pies). The very same chicken should be cooled and cut into portions. The dough for it is kneaded from a glass of milk, eggs and a half cup of flour. It should resemble a paste in consistency. Each slice dipped into it and fry on a cast-iron frying pan in any fat until blubber.

Similarly, the chicken is cooked in sesame, only in this case we take not a whole carcass, but a fillet without bones (for example, breasts). We beat them and put them on the marinade for several hours, which is done on the basis of soy sauce with a spoon of honey, olive oil, balsamic vinegar, two tea spoons of mustard and three cloves of crushed garlic. We take out of the marinade, roll it well in sesame and fry from both sides.

The deep-fried chicken is good both hot and cold. For this dish, you need half the carcass, chopped along the back. In a glass of chicken broth (you can use cubes) pour in 1 tablespoon of soy sauce, vodka and sugar. Add to taste a variety of herbs (parsley, dill), chopped onion rings, ginger and other spices (welcome baden, cloves, cinnamon). Marinate 4 hours, or even better night. After that, cook the chicken, let it cool and dry, then fry until it crisp. Serve with fresh vegetables.