- 1 Secrets of cooking
- 2 Recipes Chicken in beer
- 2.1 With rice
- 2.2 potatoes
- 3 Recipe Chicken in wine
Alcohol has a special place in cookery.When cooking the chicken alcoholic drinks (beer and wine) are used as the main component of the marinade, and added in the form of quenching.Under the influence of temperature degrees evaporate, leaving a delicate aroma of the dish.Baked chicken in alcohol becomes softer and acquires a tangy flavor that is considered the "highlight" of the dish.
Secrets of cooking
- appropriate for roasting chicken carcasses aged not more than a year .To purchase such meat, choose a carcass weight of no more than one and a half kg.Pay attention to the appearance: trunk should be rounded, not sharply isolated bone-keel, with springy when pressed breastbone.It is also better to buy chilled chicken, not frozen.With proper selection of bird thank you tender meat with a rich taste.
- Use ceramic or cast iron form .Such dishes, warming slowly, ensures even baking chicken without burning.
- Check readiness chicken easily pierced with a toothpick meat .If leaked liquid is clear and does not contain impurities of blood, the bird is ready.
- not keep the meat in the oven for more than the time specified in the recipe .In this case the chicken is dry, tight and acquire rancid fat.
- Use a variety of "live" beer without preservatives .Since the dish will be useful and will acquire a more pronounced flavor.Cooked chicken on a light beer has a mild "bread" taste, while adding a dark beer recipe will give the dish a specific bitterness.
Recipes Chicken in beer
This recipe for chicken in beer in the oven is to use a chicken carcass, cut into pieces, and all of its parts (breasts, legs, wings) separately.When cooking, use the normal, not steamed rice.Also, rice, following a similar pattern of preparation, is not forbidden to replace the buckwheat.
You will need:
- chicken carcasses - 1.5 kg;
- rice Round - 1 cup;
- beer - 0.5 liters;
- onions - 1 large onion;
- butter - 2 tablespoons;
- garlic - one tooth;
- peppers - 1 pc .;
- salt and spices (turmeric, coriander, thyme) - to taste.
- Wash chicken, wipe dry.Cut the carcass for 8-12 pieces.
- Make the marinade: Pour beer in chopped garlic, thyme, salt and mix well.
- Pieces of birds put in the marinade and soak for 1 hour.
- Cut onion diced by 0.5-1 cm. Pepper and seeds removed, wash and finely chop.Cilantro and wash and dry, and cut.
- Remove the bird from the marinade and fry each slice in butter until crisp (3-4 minutes).
- Put the meat in a form with high sides with the marinade through a sieve missed.Flavored with saffron.
- sauté onion, cilantro, pepper in the same dish where meat is roasted.
- To add the chicken thoroughly washed rice, saute and marinade.If the liquid does not cover the contents completely, allowed to pour into a form more beer.
- Set the form in the pre-heated to 170-200 ° C oven for 30-40 minutes.Bon Appetit!
Serve the chicken in beer in the oven with rice recommended very hot, flavored with dill or parsley.
Chicken in beer in the oven with potatoes - delicious and dearly beloved by us a tandem that would be relevant for everyday feeding on the table, and as the festive treats.When baking in beer cooks celebrate the appearance of the potato spicy "hop" flavor, which gives such a familiar dish special "flavor".
You will need:
- chicken carcass -1-1,5 kg;
- light beer varieties - 0.5 liters;
- Potatoes - 1 kg;
- any zhirnosti- cream 3 tbsp.l .;
- bay leaf - 2 pieces;
- ketchup - 1 tbsp.l .;
- black pepper, salt - to taste.
- Wash the chicken carcass and cut the bird for 10-15 pieces.
- chicken with salt, pepper, add bay leaf and pour the beer.Will hold the meat in the sauce for 20-30 minutes.
- Remove the chicken from the marinade and place in a form.On top of the meat pieces Put the peeled and cut potatoes into cubes.
- Add to the form a little water (150-200 ml) and set in the oven, preheated to 180 ° C for 25 minutes.
- Remove the bird from the oven and brush with a mixture of sour cream and ketchup (to create a delicious crust).Then return back to the form and bake for another 25-30 minutes until tender.
Note: adding a marinade of one tablespoon of honey in combination with a light beer will give the dish a delicate and expressive "caramel" taste.
Recipe Chicken in wine
chicken in the oven with wine is a traditional dish of French rustic kitchen, which at home is called "rooster in wine" ( "cook of the veins").By tradition, each wine region of France have at least one unique recipe for "coq au vin", but the "parent" of this dish is considered Burgundy, open to the world the secret of roasting chicken in burgundy wine.The recipe is simple and thanks to the special ingredients of Provencal culinary sophistication and very tasty.
To prepare the "cook of the veins" can be used instead of a rooster chicken, but the presence of carcasses (and not, for example, legs) is mandatory.Another requirement applies to the quality of wine, the preparation should be used alcohol brands are not worse than what is served at the table.
You will need:
- chicken carcass -1-1,5 kg;
- dry wine (red) - 1 bottle;
- onions - 1 pc .;
- medium carrots - 2 pcs .;
- pearl onions - 150-200 g;
- butter (melted) - 4-5 Art.l .;
- Garlic - 3 the tooth;
- parsley, bay leaf, thyme;
- ground black pepper, salt - to taste.
- carcass Wash chicken and cut into 8 pieces.
- Make a bouquet garni (herbs, wrapped in laurel leaves and tied with cooking thread), thyme and parsley.
- Slice the onion rings, carrots - slices 5 mm thick.Garlic turn to mush in any way.
- Put vegetables, meat and bouquet garni in a bowl, pour the wine, so that the liquid completely covers the bird.Next, place the container in the refrigerator for 12 hours.
- Peel pearl onions and sauté in butter for 3-5 minutes.Remove it.
- butter stew chicken pieces until browning, then in the same dish sauté with marinated vegetables bird.
- Put in the form of meat, fried vegetables, bouquet garni and pour the contents of the marinade that the liquid covers it completely.Salt and pepper.
- Bake chicken in preheated to 170-200 ° C oven until tender (45-60 minutes), and then, without removing the bird from the oven, add the pearl onions in a dish and warm up onions in the oven for 2-3 minutes.
- Remove the bouquet garni dishes.French 'cook of the veins "ready.
chicken in the oven in wine can be served with pasta, potatoes, rice or French baguette, but the traditional garnish for this dish is cooked peas.For greater palatability of the finished dish is sprinkled with fried mushrooms, bacon and herbs.
Chicken baked in alcoholic beverages, it turns out very tender, nutritious, with a rich aroma and appetizing crust, as well as easy to stomach.Try it!