Chicken baked like pastroma

Category: Meat dishes
Kitchen: greek
Chicken baked like pastroma

Ingredients

1 glass = 200 ml.
hen 2 kg.
for the marinade:
water 2 liters
salt 1/3 cup
sugar 1/4 cup
coarsely ground black pepper 1 tbsp. l.
Jamaican pepper (crushed) 6-7 peas
lemon (cut into 4 pieces) 1
Bay leaf 3-4 pcs.
large onion, cut into pieces 1
chives, halved 4-5
cloves (optional) 2-3 pcs.
for baking:
sour cream or thick yogurt 150 g
mustard 1-2 tbsp. l.
coriander 1 tbsp. l.

Cooking method

  • marinade:
  • place 1/2 liter of water in a small saucepan. salt. sugar. cloves (optional) black pepper and Jamaican and bay leaves. simmer for 3-4 minutes. cool.
  • mix the marinade with the rest of the cold water and add the lemon. onion and garlic.
  • place the chicken in the marinade and send it to the bottom shelf of the refrigerator overnight.
  • choose the chicken from the marinade. drain very well and wipe dry on top and inside with a paper towel.
  • Place the chicken breast side down on the counter and press down firmly with your hands. to spread the carcass (this is necessary so that when baking the breast does not burn, and more. I cut off the fat from the back of the chicken and put it under the skin in the breast area, then when baked it turns out juicy)
  • baking:
  • mix sour cream (yogurt) with mustard. very generously spread the chicken with the resulting sauce and let stand for 30 minutes. sprinkle the coriander evenly over the whole carcass.
  • place in an ovenproof dish and cover tightly with foil, shiny side inward.
  • bake in a well-heated oven at 220about From 35-40 minutes. then reduce to 180aboutFROM . pour over the resulting juice. 15-20 minutes before being ready to remove the foil and let it brown well.

The dish is designed for

6

Time for preparing:

80

Note

soaking in brine. makes the meat more juicy. it turns out to be pinkish and evenly salted.

Chicken baked like pastroma

Wildebeest
Sooooo tempting chicken recipe. Although with the advent of the multicooker, I recognize chicken fried only in it. I will definitely try your recipe on occasion. This is a class.
Although I have already heard somewhere about chicken, which is pre-soaked in "brine". Nevertheless, your recipe turned out to be very attractive to me.
natapit
Thank you! be sure to try it! or you can also use a multicooker. just tweak the recipe for it!
Wildebeest
natapit
By the way, I used to attract coriander only when baking bread, and recently I began to attract it to pork. It turned out very much even. It will not hurt the chicken either. This is meat, albeit poultry.
natapit
and I just adore it !!! and in meat and poultry !!!
Kalyusya
Is Jamaican pepper allspice? I think correctly?
celfh
natapit, finally! I was looking forward to your recipes! They are wonderful!
natapit
Kalyusya! Yes. it's allspice!
Tanechka-celfh... Thank you so much! a little out of time. but I will fix it!
Sonadora
natapit , thanks for the chicken, juicy and fragrant!

Chicken baked like pastroma Chicken baked like pastroma

I couldn't decide where to bake it, in a slow cooker or an oven. As a result, I did it in the oven and did not regret it.
natapit
I am very glad. what we liked !!!
Feofania
cool recipe! Beautiful chicken.
natapit
Natashulya
natapit, and if I want to make chicken for dinner, how would you advise to marinate it? In the morning you have to go to work.
Wildebeest
Quote: Natashulya

natapit, and if I want to make chicken for dinner, how would you advise to marinate it? In the morning you have to go to work.
In this marinade, the chicken can stand for a day. So you can safely marinate it overnight, put it in the refrigerator and, when you come home from work, start cooking it.
natapit
Wildebeest... thanks for the help! Natashulya... marinate late at night and refrigerate. cook the next evening. the taste of chicken will only benefit from this !!!
Natashulya
Thanks for the quick response! It's just that I had doubts about the salt - no matter how salty the chicken!
I'll go pickle!
Wildebeest
Quote: Natashulya

Thanks for the quick response! It's just that I had doubts about the salt - no matter how salty the chicken!
I'll go pickle!
It’s odd, but the chicken won’t take extra salt. Wonders.
natapit
that's for sure!
Scarlett
Can I put in my 5 kopecks? It is very tasty to soak a chicken in salted sour milk with spices!
Natashulya
I also made such a chicken, soaked it according to the recipe in the evening, in the oven after work the next day. The chicken was not too salty.
I baked it in e-mail. oven, top and bottom heating with convection, on a wire rack, a baking sheet under the wire rack.
The result is wonderful - a gorgeous crust, juicy aromatic meat.
I baked half of the chicken according to this recipe in a cartoon.
Conclusion - in the oven, the crust is prettier and, in my opinion, tastier!
natapit
Scarlett- let's try! Thank you!
Natashulya- pleased. what we liked!
Olesha
natapit, Thank you!
The chicken is dumb-dumb. Breast - just melts in your mouth. It is usually a little dry, but here it is very juicy. We will repeat
natapit
to your health! I am very happy!
Crumb
Girls, and no one measured salt / sugar in grams? I have 1/3 cup (200 ml.) Of salt weighs 120 grams. , and if you believe the table, then in 200 ml. glass-220 gr. salt, which means 1/3 = 73 gr. Think about it hang in grams Chicken baked like pastroma ... With sugar it is easier, there is that according to the table, that on a measuring scale on a glass, about the same amount comes out, but with salt it is an ambush ...

P.S.And another question ... Did I understand correctly that it is not worth keeping a chicken in brine for more than a day?
natapit
Crumb, specially weighed - 85 grams! no, you shouldn't keep it for more than a day!
Crumb
Natul, thank you so much ! For the future I will keep in mind, but this time I am already 120 gr. drunk, I want to believe that the bird will forgive me my bullying this "small" error ...

Only I still have a question mark ... Do you have to cover it with foil? Foil, in this case for what purpose? I have an oven and I’m afraid that the chicken will come out completely pale-faced ... Can I stick it straight for me, without foil?
natapit
the foil will create the effect of a greenhouse, the chicken is good at first to steam, and only then, when we remove the foil, it will brown with a crust !!! mmm ... I want to eat, I just came home from work .... try without, but I explained to you!
Crumb
Quote: natapit

the foil will create the effect of a greenhouse, the chicken is good at first to steam, and only then, when we remove the foil, it will brown with a crust !!!
Quote: natapit

try without
No, no, no, me too greenhouse effect !!! So I'm doing it according to the recipe! Now mine will run over, I will "stuff" them with chicken pastrom, that is, I will show up with a report a little later ...

Quote: natapit

try without, but I explained it to you!
Everyone understands to the extent of their depravity, interpreted for themselves as follows: "And then don't say that I didn't warn you !!!"

Thank you Natul !!!

Sonadora
Quote: Krosh

Now mine will run over, I will "stuff" them with chicken pastrom

Crumb, don't forget the photo "cutaway".
natapit
Little one, absolutely right! I adore you!!!
Arka
What beautiful meat under the skin! Pearl!
I have long wanted to try marinated breasts. now I see that it is worth it!
Crumb
Natulechka, brought you a huge thank you !!! The chicken left "with a bang!" !!! Great recipe !!! You are a miracle !!!

Chicken baked like pastroma

P.S. I put salt 120 gr. The chicken stood in the brine for exactly one day. There is not even a question of any salting !!!

Quote: Sonadora

Crumb, don't forget the photo "cutaway".
Manya, who do you think I am ? For some reason I remembered Jack the Ripper ...
sea39
Natasha, thank you so much for the tasty treat! We bought a new car, invited friends to wash in nature while the barbecue was being prepared, served two more hot chickens of your recipe (I was carrying them in a blanket), people first said “fi”, “just chicken”, “waiting for the barbecue” !! ! But I convinced them that this was not "just a chicken", as a result, the barbecue even remained: D Sorry, I'm without a photo
natapit
girls, I'm glad I liked it !!! thank you very much!
Albina
Recently, a similar chicken was shown on the first channel in LJ. After removing the chicken from the marinade, it can be safely stored in the refrigerator for 3 days, since the salt disinfects it well. A lot of salt will not be said, but one more moment: HOW TO REMOVE THE HIM - RINSE UNDER CLEANING WATER.
Maryana61
Thanks for the recipe !!! The chicken turned out to be delicious !!!! The family is delighted !!!!
natapit
Albina, my wash is not necessary !!!

Maryana61, great! I am very pleased!
sea39
Natasha, the last report was without a photo, now she's corrected:

Chicken baked like pastroma,Chicken baked like pastroma

a little pale, but this oven is letting me down
natapit
thanks for the report !!!
Albina
Thanks for the recipe. Did it twice already This week I will do it again. Recipe Great
natapit
Albina
I adopted this recipe and already prepared ducks and a goose according to the same principle (though I only like the coating on chicken) THANK YOU that they wrote down this recipe
natapit
Quote: Albina

I have already cooked ducks and a goose according to the same principle (though I only like the coating on chicken) THANK YOU that they wrote down this recipe

Thank you! for the ducks and the goose it was necessary to have other "coatings" !!! they are fatter than a chicken !!!
Giraffe
I cooked on Friday, on the eighteenth birthday of my son. Only now I realized that I had not coated it. I cooked in the airfryer. What can I say, it turned out just amazing !. First of all, I served everyone a piece of white meat, I was very interested in how juicy and tasty it would be. Everyone was rated at the highest level. I came to the conclusion that I will do this all the time. But at the same time the question arose, what if the skeleton was removed from it, as Masha-Schumacher taught, soaked and stuffed? I just don't know how to cut and serve beautifully with bones.
natapit
Tan, why not !!! will be just as tasty, just shorten the baking time a little!
Giraffe
Most likely by the eleventh and I'll try.
Albina
Quote: giraffe

I cooked on Friday, on the eighteenth birthday of my son. Only now I realized that I had not coated it. I cooked in the airfryer. What can I say, it turned out just amazing !. First of all, I served everyone a piece of white meat, I was very interested in how juicy and tasty it would be. Everyone was rated at the highest level. I came to the conclusion that I will do this all the time. But at the same time the question arose, what if the skeleton was removed from it, as Masha-Schumacher taught, soaked and stuffed? I just don't know how to cut with bones and serve beautifully.
I put all the chicken on a common platter and place it in the middle of the table. Everyone picks off what he likes And the whole setting
Giraffe
Quote: Albina

I put all the chicken on a common platter and place it in the middle of the table. Everyone picks off what he likes And the whole setting

Almost like me, but I want the same cool
Albina
giraffe, what is not kulutorny here? In your family?
Once we were visiting for a long time, it was time for dinner. We are asked: "how many dumplings (another time sausages) who will be?" * JOKINGLY * For us, we somehow got sick. What if they like it or not like it?
Dumplings are also in the middle of the table and everyone takes as much as they want. Some are more, some are less.
I remember at the institute when I was studying, we even ate potatoes from the pan with the whole room - there are five of us girls Now it’s probably already different
Giraffe
Quote: Albina

giraffe, what is not kulutorny here? In your family?

Well, in your own family it is clear, but when are the guests? And she zarraza delicious, so I will definitely cook for the guests.

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