Chicken in marinade

Category: Meat dishes
Chicken in marinade

Ingredients

A hen 1 PC.
For the marinade:
Bay leaf handful
Sweet pepper (petals or dried) handful
Allspice (peas) 1 tbsp. l.
Black pepper (peas) 1 tbsp. l.
Fennel 1 tbsp. l.
Ground cinnamon 1 tsp
Cocoa powder 0.5 tbsp. l.
Thyme 1 tbsp. l.
Chili, finely chopped 0.5-1 pod
Sugar 1 tbsp. l.
Sea salt 3 tbsp. l.
Water enough to cover a chicken

Cooking method

  • Pick up your chicken clothes marinade dishes by size. Choose exactly one to place the chicken and cover it completely with the marinade.
  • Pour as much water into the pan as is required to completely cover the bird (you can estimate the required amount while trying on dishes on the chicken).
  • Boil water, remove from heat, and add all marinade ingredients to boiling water. Cool it down.
  • Chicken in marinade
  • Dip the chicken into the chilled marinade.
  • Chicken in marinade
  • Press down with a load so that it does not float. Put in the cold for a day, you can double.
  • If you want to leave it only overnight, puncture the inside of the chicken meat (don't damage the skin!).
  • Cook the marinated chicken the way you like it.
  • If you are doing it in the oven on a wire rack or on a spit, as I did, put a tray with the remaining marinade on the bottom of the oven and add some more crushed garlic to it. When heated, the marinade will give an amazing aroma and will fumigate the chicken, and at the same time prevent it from drying out.
  • This will make a wonderful chicken!

Note

This marinade recipe I spied on Kitchen-TV in the program about the grill. It is led by some uncle from Texas, I don’t remember the name or name, but I’m doing kuru

P.S. Googled all the same ... The Art of Grilling with Stephen Rycklen

lega
What an interesting marinade! With cocoa .. I'll have to try ...
Arka
Aha, Galina! When I first made, ate and listened to the sensations, I tried to decompose this bouquet into separate tastes.
Over time, I began to add more "notes".
By the way, I pour more cocoa.

In general, cocoa and dark chocolate are sometimes used as a spice or flavor enhancer. For example, if in chili con carne add some grated bitter chocolate, impossible to stop - so delicious!
celfh
Quote: Arka

chili con carne
The recipe in the studio!
lega
Quote: celfh

The recipe in the studio!

Tanyusha, so our search gives out several recipes ... although maybe Arka also has her own ...

from Alexandra-https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125027.0
from -https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104580.5
from Dopletinmuz - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=163951.0
Arka
Well of course I also have my own

For chili you will need:
Canned beans. 200-300 g Garlic, cloves 2-3 pcs.
Eggplant 2-3 pcs. Coriander ½ tsp
Onion (red) 2 pcs. Tomatoes in their own juice 400-500 g
Chili pepper 2 pcs. Dark chocolate, from 72% 40 g
Zira (cumin) ½ tsp. Olive oil for frying
Cinnamon sticks ½ pc. Sea salt to taste
Finely chopped beef (if used)

Dice the onion, chop the chili (no seeds) and garlic, dice the eggplant. Fry everything in olive oil, add chili and garlic last. (Beef can be added at this stage)
Pour in the tomatoes along with the juice, stirring to bring to a boil. Grind coriander, cumin, cinnamon, salt in a mortar and add to vegetables.
Simmer for 15-20 minutes (with beef for 30-40 minutes).
Before serving, add beans, warm again and add finely grated chocolate, stir, serve
I am beautifull
Is it necessary to marinate a whole chicken? I usually bake the wings and chicken legs, and fry the white meat either on cutlets or in mayonnaise with cheese.
Arka
Quote: I'm beautiful

Is it necessary to marinate a whole chicken? I usually bake the wings and chicken legs, and fry the white meat either on cutlets or in mayonnaise with cheese.
You're beautiful, well, this is also understandable for the cherries in the compote, which can be pickled as a whole or in parts! Wings? Why not?!
I am beautifull
Then reduce the dosage of the marinade?
Arka
Quote: I'm beautiful

Then reduce the dosage of the marinade?
I take this amount of ingredients for 600-800 ml of marinade. If your salt is not sea salt, then take 0.5 tbsp. l. less. Although it is not particularly salted through the skin.
You don't have to change anything, just drain the excess.
Unless, of course, you need 4 wings ...
Vichka
Never mind, girl, you muddied the kuru! fennel,: wow: cinnamon, cocoa ... sugar. .. chile ...
Probably delicious, isn't it?
Once I was making meatballs, and a can of cinnamon fell off the shelf and into the meatballs. I thought everything, kapets meatballs! Well no! Now they ask for cinnamon meatballs. Maybe add some more cocoa? What? in the chicken can you? so you should try the meatballs too.
Arka
Quote: VS NIKA

Never mind, girl, you muddied the kuru! fennel,: wow: cinnamon, cocoa ... sugar. .. chile ...
Probably delicious, isn't it?
Once I was making meatballs, and a can of cinnamon fell off the shelf and into the meatballs. I thought everything, kapets meatballs! Well no! Now they ask for cinnamon meatballs. Maybe add some more cocoa? What? in the chicken can you? so you should try the meatballs too.
Of course, Vikul! All go bang! There is more sugar, eggs or whipped proteins, there is a lot of flour, cocoa, butter - such delicious muffins will turn out with a distant aftertaste of meat!

But seriously, it is quite possible to add a little bit of grated bitter chocolate to the meatball sauce, - blaGorodno (through "ge") it will turn out
Vichka
Quote: Arka

Of course, Vikul! All go bang! There is more sugar, eggs or whipped proteins, there is a lot of flour, cocoa, butter - such delicious muffins will turn out with a distant aftertaste of meat!
Are you talking about cupcakes? Where have you been with the chicken before? I just baked chocolate muffins. I would have known, I would add minced meat to them, there is sugar, there are proteins, COCOA A LOT, but there is no meat!
And then without minced meat, that's what happened.
Chicken in marinade
Arka
Why do you need chicken? And so everything turned out great! Craftswoman!
It's different for me ... Without chicken, even sprats cannot be obtained ...
Twist
Arochka, made your chicken. It turned out very tasty - tender and very aromatic. Thank you for this recipe

🔗
Arka
To your health, Marina!
The main thing is that I liked it!
Such a sleek little bit turned out, lovely sight!

I especially liked the 2 Day marinade. Then the deeper the taste goes
Twist

I especially liked the 2 Day marinade. Then the deeper the taste goes
Next time I will!
Lanna
Thank you very much for the recipe!
Fried on a spit today. The result is a very unusual taste. Marinated for only 14 hours, probably - soaked, but I made cuts in the skin again. The taste is similar to river fish for some reason from childhood, well, that's how the pike from the fish soup was, like. My husband thought so too. The chicken turned out to be very tender, melted in the mouth. I found a video with the original source, thanks for writing that the ethno is a guy from Texas!
I looked at it, and I also added 1 tsp cloves, replaced fennel with dill (seed), and I did not have sweet pepper, thyme. For the first time I was afraid to put more cocoa, it was too unusual for me to have spices for sweets for meat - but it could have been more, the taste is very balanced!
First, in the oven on the lower heat, I held it for an hour and a half (while I was leaving, I think it could be less), and another 20 minutes on the grill, until crusty. It is quite possible for a festive table like this, I love it! I cooked vegetable pilaf for a side dish.
Once again, Grand Merci for such an unusual recipe!
Arka
Cheers, Lanna! Glad you liked!
Didn't understand about the taste, was it fishy? Maybe it's already feeding fish to chickens?
We didn't have such associations at all.
Write in more detail
Lanna
Yes, for some reason it seemed that something imperceptibly resembles from childhood, fingered and fingered - this was the taste of the pike that my uncle caught in deep childhood, it was the smell of river fish, she told her husband, he says, yeah, very similar. Maybe it's because similar seasonings were added to the ear before? Lavrushka + coriander + pepper + cloves? And chickens, by the way, are really fed with fish, their heads and offal, there was somehow a story on TV.
Then the taste disappeared, by the way!) Today we ate a chicken cold as well, it tasted a little different, softer, softer, it seemed to me that it was so cold, soaked, cut finely, and it should be good in a salad - very unusual)
Why is our son picky, he doesn’t eat everything, but today he asked for a supplement, said that it was very tasty, and asked how I did it? For the first time in my life, this, you usually cannot please him)))
Today I even wrote down to buy myself one more chicken, the marinade remained, but I doubted whether it could be used again ... My husband grit that nope, it’s impossible, the bay leaf will taste bitter.
Took note, I will definitely cook more! It's a pity, you don't have a voting vote at the top here, I would vote. Next time I will also do the same - first the oven, lower fire, then the grill purely for show, then it turns out to be tender and not overcooked on the outside. Yes! I smeared the top with homemade diluted mustard + sour cream, purely for the crust, there is simply nowhere to put mustard, it turned out to be too lethal, tear out your eyes, it is unrealistic to eat even in the next six months! Then she terribly regretted not taking a picture ... And what a smell it was! At the entrance already on the first floor it smelled already (we live on the 5th))) I left, left my son, thought, well, everything, burned, but no, it just turned out such a thick chicken!
Arka
Lanna, it is better not to use the marinade the second time, and not so much because of the lavrushka, but because of the chicken juice.
They made me happy with a story about my son
Rapunzel
Arka , I am an indecent girl and I follow the recipes as it turns out. There was no chicken. The chicken had legs. Many legs ... Therefore, I took my legs in my hands and immersed them (in the sense of legs) in the specified marinade, where they happily and dangled for a day, crushed for greater persuasiveness by a couple of discs from my husband's dumbbells under the closet. / Uraaaaaa !!! I found a use for them !!!! / Further, this chicken polynomial was baked in the oven with a couple of marinade scoops and garlic, and completely without oil, etc. From the husband the strictest order is to give the author thanks with the introduction of the recipe into the topic. The legs came out indecently tasty, so some, who are strict, pull their paws towards them even at night. You can't get enough of chickens. GRAN MERSY from our entire family!
Arka
Rapunzel from Pascal:
As an indecent girl, I want to say thank you to an indecent girl for such an exhaustive report on indecently tasty legs!
Rapunzel
We are glad to try! Where are those legs now ... not even the jelly was left of them.
Second
No one accidentally has Lazerson's book "Emergency Culinary Aid vol. 3 We need 3 pages from it-Marinades.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers