Fried chicken with a crust of red wood: cooking with potatoes, with vegetables, rice, with mushroom filling, in garlic-gorchic sauce, in honey-spicy sauce, on a onion pillow, a recipe for a multicooker

To get a chicken with an unusually beautiful and crispy crust, you just need to follow the tips indicated in the material.

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Chicken meat is an affordable meat product that can be prepared in a variety of ways. At the same time, you can use both a whole chicken carcass for cooking and its different parts separately.

A fented crust of red tree color adds a special appetition to the chicken. Such meat turns out not only very tasty, but also incredibly beautiful.

Fried chicken with a crust of red tree color: simple recipe

This option of cooking chicken is perfect for beginner housewives, since it is quite simple, but at the same time very tasty. Such a delicious chicken can be prepared for yourself and for treating guests.

Chicken carcass - 1 pc.
Garlic - 2 cloves
Olive oil - 2 tbsp. l.
Apple vinegar - 4 tbsp. l.
Salt
Liquid honey - 2 tbsp. l.
White fortified wine - 35 ml
Rosemary, basil, cilantro seeds, paprika, turmeric

Before you start preparing this delicious treat, a few words need to be said about how to choose the right carcass of chicken, since not only the taste of the dish, but also your health depends on the quality and freshness of this product.

So, choosing chicken, pay attention to the following points:

Appearance. Evaluate the appearance of the bird, inspect its carcass for the presence of broken bones, bruises, etc. There should not be a similar on the carcass. Also, the chicken should be “correct” size, that is, it should not have 5 kg of meat, since this will indicate that the carcass was pricked with water or raised poultry on hormones, etc.
The smell of meat and elasticity. Fresh meat will always be elastic, and will not spread under the fingers, so press the carcass slightly and see how quickly the meat will become elastic again. Of course, sniff the chicken in order to make sure that it does not smell of extraneous smells.
The color of the carcass. The skin color is also important in chicken. It should be white, pinkish with a barely noticeable yellow shade, but not brightly yellow, blue, etc. The skin itself should never be slippery, sticky, since this is a sign that the meat has deteriorated.
Give preference not to ice cream, but chilled meat.

Preparation:

Buy a chicken carcass based on the tips described above, wash it, if necessary, cut excess fat and dry with dry towels. Grate the chicken with salt and spices indicated in the recipe, leave for 1 hour.
Peel the garlic and rub on grater, combine with butter, vinegar, honey, wine.
For convenience, the legs of the chicken can be tied with a thread, however, it is not necessary to do this at all.
Put the carcass on a baking sheet and put it in a warm -up oven.
After 60 min. Remove the carcass and lubricate it on all sides by the previously prepared liquid mixture.
Send prepare for another half an hour.
Follow the condition of the bird, because it is easy enough to dry. As soon as after piercing its soft part from there, blood stops release, turn off the oven and let the meat stand for 10 minutes.
Serve on the table with greens.

Fried chicken with a crust of red wood with potatoes

Chicken meat does not have to be cooked separately from the side dish. According to this recipe, the carcass will be fried in the oven with potatoes. Such a treat is distinguished by heart, so it is perfect for dinner or lunch of a large family.

Kurina carcass - 1 pc.
Potato - 7 pcs.
Mayonnaise or sour cream - 3 tbsp. l.
Garlic - 3 cloves
Parsley - 25 g
Lemon juice - 1 tbsp. l.
Olive oil - 35 ml
Vine vinegar - 2.5 tbsp. l.
Pepper Gorky
Salt
Sugar - 25 g
Suitable white wine - 35 ml
Majoran, paprika, carry, dried garlic, thyme

First of all, take care of the main ingredient, wash it, if necessary, cut excess fat. Sweet the carcass with salt and spices, leave for at least 1 hour.
The potatoes need to be cleaned, washed and cut in half. Further, in order to accelerate the process of cooking a vegetable in the oven, we will slightly weld it in salted water. This process will take no more than 10 minutes. After boiling water. If desired, you can skip this process, however, in this case, the total cooking time will increase slightly, since raw potatoes will take more time to cook in the oven.
Wash and cut the greens.
Peel the garlic and rub on grater.
Gorky pepper finely chop. Be careful, its juice is able to burn the skin.
Combine sour cream or mayonnaise with garlic, parsley, and smear each half of the potatoes with a given mixture.
Separately prepare the marinade so that a beautiful crust of the color of the red tree appears on the chicken. To do this, combine lemon juice, oil, vinegar, sugar and wine with bitter pepper.
Cover the baking sheet with parchment paper. Lubricate the paper with oil and put the carcass of chicken on it, and the halves of potatoes around it.
Send a baking sheet to a warm -up oven for 45 minutes.
After this time, take out the chicken and spread it from all sides with a liquid marinade.
Cook the meat for another half hour.
After this time, take out the chicken from the oven and let it stand at least 15 minutes.

Fried chicken with a crust of red wood with vegetables

Such a recipe is unlikely to become new for someone, since the combination of chicken, as in principle, and any other meat, with vegetables is very common. Despite this, the dish is juicy and fragrant.

Kurina carcass - 1 pc.
Tomatoes - 130 g
Sweet pepper - 70 g
Carrots - 40 g
Onions - 30 g
Olive oil - 3 tbsp. l.
Wine vinegar - 40 ml
Honey - 20 g
Dry vermouth - 35 ml
Salt, a mixture of Provencal herbs, paprika, curry, red ground pepper

Wash and put in order the chicken carcass. If there is such a need, cut excess fat. Immediately grate the chicken with salt and spices and leave for 1 hour. Marine.
Wash all the vegetables and if necessary, clean, and then proceed to grind them. How exactly you cut vegetables, however, tomatoes do not recommend cutting into cubes. Combine all the vegetables and add oil to them and a little spices.
We recommend preparing a chicken according to this recipe in a special culinary sleeve. So the cooking process will be much faster, and the vegetables will become even more fragrant and soak chicken meat with their juice. Place the chicken in the sleeve, and send all the vegetables there, with juice released from them. Tie the sleeve and make several holes in its upper part with a toothpick, so the air will not accumulate in the sleeve and will not break it.
Put the sleeve to the baking sheet, and send it to the warm -up oven for half an hour.
At this time, connect vinegar, vermut and honey, which can be replaced with granulated sugar.
After half an hour, take out the chicken, open the sleeve and grease it with the marinade
Prepare, without tying the sleeve for another 30-45 minutes.
You can use any vegetables based on your taste preferences. You can use zucchini, eggplant, cauliflower and even pumpkin.

Fried chicken with a crust of red wood with rice

Rice is a universal side dish for various dishes, including a fried chicken. Such a treat is prepared is very simple, so the cooking process will not take much time.

Kurina carcass - 1 pc.
Garlic sauce - 2 tbsp. l.
Onion - 1 pc.
Parked rice - 1 cup
Olive oil - 1 tbsp. l.
Wine vinegar - 25 ml
Reed syrup - 2 tbsp. l.
Sukhoi vermouth - 30 ml
Salt, turmeric, paprika, dried greens, dried garlic

Wash the chicken carcass, cut excess fat and dry with paper towels. Grate the bird with salt and spices on top, and leave with garlic sauce inside for 1 hour. Marine.
Peel the onion and chop finely.
Rinse and place the rice in a pan with a thick bottom, pour about 1.5-2 cups of water into a container, sunbathe it and cook until half-coil.
Fry the onion in oil until golden and add to the cooked rice, mix.
Take a baking dish with high sides, place the chicken in it, and lay out rice with onions around it.
Cover the shape with a foil and put in a warm oven for 45 minutes.
Combine vinegar, syrup and vermouth in a separate plate, mix.
After the specified time, take the bird from the oven and grease the liquid mixture from all sides.
Continue to cook it for 15-30 minutes, but no longer cover with foil.
The rice is saturated with chicken juice and will become even more fragrant, and the meat itself will turn out to be very delicate and, of course, with a crust of red tree color.
Remove the finished dish from the oven and let stand for about 10-15 minutes.
A great addition to such delicious chicken meat can be garlic, mustard sauce and ketchup.

Fried chicken with a crust of red wood with a mushroom filling

This is an incredibly tasty and hearty dish, which certainly should be on your festive table. All guests will appreciate such a treat and will surely ask for a recipe.

The chicken will be filled with fragrant mushrooms and buckwheat. However, at the request of the buckwheat, you can replace with rice, potatoes, vegetables or other cereals.

Kurina carcass - 1 pc.
Champignons - 300 g
Sweet pepper - 2 pcs.
Onion - 2 pcs.
Buckwheat - half a glass
Olive oil - 4 tbsp. l.
Babelsmical vinegar - 2.5 tbsp. l.
White wine - 35 ml
Reed sugar - 20 g
Salt, a mixture of Italian herbs, turmeric, paprika

Wash the carcass, dry with dry napkins and, if necessary, cut excess fat from it. Grate the chicken with spices and salt and leave for 1 hour to marry the meat.
Wash the mushrooms, clean and cut with slices. If desired, you can use any other mushrooms, for example, white, sub -sales, etc., however, such mushrooms are important to initially process it correctly.
Wash the vegetables and, if necessary, clean, and then chop finely.
Sort the buckwheat, remove all the unsuitable nuclei and wash it. Transfer buckwheat into a pan with a thick bottom, pour 1 glass of water, sunbathe it and cook until half -cooked.
Rigate the oil, and fry the mushrooms on it for 10 minutes.
After this time, add vegetables to champignons and sunbature all the ingredients. Cook for 5 minutes. Combine this mixture with buckwheat, mix.
Fill the chicken carcass with a filling of buckwheat and vegetables, and then sew it so that the filling does not fall out during cooking.
Place the chicken in the sleeve, tie it and make several punctures on it so that it does not burst in the oven.
Place the sleeve on a baking sheet, and send it to the warm -up oven for 45 minutes.
Meanwhile, prepare the marinade from wine, vinegar and sugar. After 45 min. Remove the chicken, spread it with marinade and cook for another 15-25 minutes.
Remove the finished dish from the oven and let it stand for 10-15 minutes.

Fried chicken with a crust of red wood in garlic-gorchic sauce

Garlic-horsing sauce gives the chicken piquancy and barely tangible sharpness. It is a pleasure to cook such a yummy, since there is nothing difficult to do with this recipe.

Kurina carcass - 1 pc.
Garlic - 5 cloves
Mayonnaise - 4 tbsp. l.
Mustard - 1.5 tbsp. l.
Dry wine white - 30 ml
Reed sugar - 15 g
Vine vinegar - 2 tbsp. l.
Turmeric, black pepper, dried greens, salt

Prepare a carcass for further preparation - wash it, dry it, cut out unnecessary fat, etc.
Peel the garlic and pass through the press.
Combine mayonnaise with mustard, garlic and spices.
Sweet the carcass with salt, and after a garlic-gorgeous sauce. You need to smear chicken both inside and outside. Leave the carcass to pickle for 2 hours.
Place the chicken in a baking sleeve, tie it and pierce it in several places. Put the sleeve to a baking sheet and send it to a warm oven for half an hour.
At this time, prepare the marinade in order to make a delicious crust. To do this, combine wine, vinegar and sugar.
After half an hour, open the sleeve, spread the chicken with the marinade and cook in this form for another half hour.
Remove the finished yummy from the oven and give her time to cool a little.

Fried chicken with a crust of red wood in a honey-spray sauce

No less popular is the recipe for fried chicken with a crust of red tree with a marinated tree in a honey-spark sauce. The meat is delicate and juicy, and spices add an incredible aroma to the dish.

Kurina carcass - 1 pc.
Onion - 1 pc.
Soy sauce - 5 tbsp. l.
Liquid honey - 2 tbsp. l.
Olive oil - 2 tbsp. l.
Dry vermouth - 40 ml
Reed sugar - 1 tsp.
Wine vinegar - 30 ml
Salt, cilantro seeds, anise seeds, turmeric, paprika, ginger, oregano, basil

Treat the carcass by washing it, drying it and, if necessary, cutting off fat from it.
Peel the onion and cut into thin half rings.
Money, sauce, butter, onions and spices combine in a separate container and mix well so that the first ingredient dissolves as much as possible. Let the marinade stand for half an hour so that the bow is a little marked. After this time, take the bow from the marinade.
Squeeze the carcass with salt, and after a previously prepared mixture. Do not forget that the chicken needs to be smeared with marinade not only from above, but also inside. Put the onion inside the carcass. Leave the meat marinated for 2 hours.
After that, place the carcass in the sleeve, tie it and pierce it in several places. Put the sleeve to the baking sheet and send it to the oven for 45 minutes.
At this time, connect vermouth, sugar and vinegar.
After 45 min. Remove the chicken, cut the sleeve and lubricate it with the prepared marinade, prepare another 15-20 minutes.
After that, take out the treat and cool a little before serving.

Fried chicken with a crust of red wood on the onion pillow

Most often, small pieces of meat are prepared on the onion and vegetable pillow, however, this does not mean that you can’t cook a whole chicken carcass on such a pillow. The finished dish looks very appetizing and unusual.

Kurina carcass - 1 pc.
Sweet onion - 5 pcs.
Vegetable oil - 5 tbsp. l.
Dry vermouth - 40 ml
Brown sugar - 1 tbsp. l.
Balsamic vinegar - 35 ml
Solid cheese - 100 g
Salt, paprika, a mixture of Italian herbs

Wash, dry the chicken carcass, remove excess fat from it. Rub the meat with salt and spices, leave for a few hours to marry the chicken. To do this recipe, choose smaller chicken, since it will be inconvenient to cook a large carcass.
Peel the onion, wash and cut in half rings
Rigate the oil, fry the onion on it for 3-5 minutes. The vegetable be sure to salt a little and pepper
Take a deep shape, put the onion into it, and put the chicken on it. Close the shape with foil and send it to the warm -up oven for 45 minutes.
At this time, connect vermouth, vinegar and sugar
Rub the cheese
Remove the foil from the mold with the prepared marinade, grease the chicken and cook for another 10 minutes.
After this time, take out the shape and put the grated cheese on the bow
Cook the dish in the oven for another 5-7 minutes.
It is recommended to serve such a chicken in hot form with the onion under the cheese

Fried chicken with a red -tree -colored crust: recipe for multicooker

You can cook chicken with an appetizing crust not only in the oven, also a multicooker is perfect for these purposes. The preparation of the chicken carcass in this kitchen device has its own secrets and complexity, however, the treat that you will receive as a result definitely worth it.

Chicken carcass - 1 pc.
Orange - 2 pcs.
Olive oil - 4 tbsp. l.
Dry vermouth - 35 ml
Reed sugar - 15 g
Wine vinegar - 30 ml
Salt, carry, paprika, rosemary, garlic and dry greens

Choose a carcass in size, which will definitely fit into a bowl of your multicooker. Wash the chicken, remove excess fat and dry with dry napkins. After grate the meat with salt, shake a little with oil and spices, and leave to pickle for 2 hours.
Oranges are desirable to use sweet. Clean them from the peel, white films, remove the seeds and cut them in medium pieces. Place the crushed fruits into the chicken, pour the juice that is released by them there. At the request of the oranges, you can replace apples, pears or a mixture of these fruits with quince.
Pour the remaining oil into the multicooker bowl and place the chicken carcass there.
Bring the device in effect in the "baking/furnace" mode. Different multicocials have different preparation time in this mode, however, as a rule, it is 1 hour.
After half an hour, open the slow cooker, connect vermouth, sugar and vinegar in the plate and immediately grease the chicken with this mixture.
Close the device bowl and cook the chicken for another half hour
After turn the carcass, lubricate with the marinade from the other side and turn on the slow cooker in the same mode again, but cook only half an hour
That is, the total cooking time in the slow cooker will be 1.5 hours.
Remove the finished treat and serve to the table, cooling a little
In the slow cooker, the chicken must be turned over so that it is quickly and evenly baked. If desired, you can bake chicken in the "Multipovar" mode. In this case, you will have to independently set the time and temperature at which the meat will be prepared. It is advisable to choose a temperature of 160 ° C and cooking time 1-1.5 hour. Depending on the size of the carcass.

If you need delicious and easy to prepare recipes for chicken meat, be sure to note all the above. A chicken with a crust of the color of the red tree is not just tasty, but also incredibly beautiful. You can serve such meat with absolutely any side dish, starting from potatoes and vegetables, ending with cereals.