Chicken fried in ... water

Category: Meat dishes
Chicken fried in ... water

Ingredients

chicken wings and / or drumsticks
(other spare parts)
about 1.5kg
salt
water

Cooking method

  • It's even fun to lay it out with a recipe))).
  • My mother taught me that. Yesterday I fried and decided to share with you. I fry very little in general, and in this way I quite allow myself. My mom is an ardent fighter with excess fat. Both on the hips and in the dishes.))) Even if she does not do it very successfully with the hips, but with the dishes - quite. All that is not picked up with fat, she successfully compensates for sweets.)))
  • A very rich set of products, isn't it?))) But this is the whole tsimes. No spices, onions or other carrots. There are none at all. Take our word for it, you'll love it. Just salt.
  • Take a frying pan (preferably thick-walled), pour water into it in a layer of 1-1.5 cm, bring to a boil over an active fire and put the washed chicken pieces. Salt. Not in 10 layers, maximum - in 1.5 (after melting it will fit quite well), because it must be fried, and for frying it needs contact with the bottom. In this regard, the amount of chicken taken will greatly depend on your needs (for how many people you cook for) and the size of the pan, it is impossible to specify exactly. The main thing is not to be located in several layers. Cover with a lid, leaving a large gap for steam to escape. Now the chicken has become fatty because the chickens are being fattened in record time to record sizes. Steaming heats the chicken well and melts the fat. Here it will be more than enough for us for frying. When the water has almost boiled away, reduce the heat, leaving less than average, do not close the lid tightly (at any stages of cooking, never completely close it - this is frying) - always with a gap and fry for a long time and persistently until a beautiful color scheme. In the end, you can completely open. You can stir, but not very often. All. Try our "proprietary" recipe.))) Of course, it's not enough for a recipe, but suddenly someone doesn't know how to save oil.)))
  • Chicken fried in ... water
  • Chicken fried in ... water Chicken fried in ... water
  • Chicken fried in ... water
  • Here's how much of your own chicken fat is left in the pan. Where else can you pour oil ?!
  • Chicken fried in ... water
  • And no spices, don't even think about it, otherwise I'll put it in a corner ... On peas ... Aha! Pure chicken taste without any embellishments.


Nathalte
Wow, what a cool recipe. True, we ate our chicken limit yesterday (in the sense, fried), but I'll take it into account for the future.
Ne_lipa
It's so good that you shared this recipe, wonderful in every respect. Everything is so simple and delicious, as a child, my parents prepared such a dish for me ... Thank you!
Nathalte
Quote: Scarecrow

The only pity is that without a photo. My all got away faster than I realized to take a picture))).
Photo from next time is possible.
Chef
By the way, in a ceramic skillet over low heat and with the lid closed, I also cook chicken fillets without oil. And even without water. True, pre-marinade (but there is no oil in the marinade either) You need to try and remove this stage
Giraffe
And I've been cooking for my own for a long time already. And not only chicken, any meat is possible. Even lean meat has enough of its juice for the initial steaming-stewing. Only her husband does not know about it But, Natasha is 100% right, the taste is exactly the meat that you eat, and not the spices and seasonings. They, if desired, can be added to the finished dish on a plate. And you will need them at the same time less, which, again, is a plus to health and shape.
mur_myau
Brilliant! And just!
Alis_Ka
I also fry without oil. True, it turns out tasty only if the meat is fresh. You need to choose: with yellow fat, a piece - an old bird, smudged - plucked on old equipment. It is bad if there are bruises on the meat. Well, look at the bottom of the tray - if the liquid splashes, the meat is hardly fresh. I only take unfrozen.
Sindi
My mom is an ardent fighter with excess fat. Both on the hips and in the dishes.))) Even if she does not do it very successfully with the hips, but with the dishes - quite. All that is not picked up by fat, she successfully compensates for sweets.)
cool said))
Antonovka
Natasha, and put the chicken up or down with the skin up or down and you write: stir infrequently, that is, you need to turn it over? I bought hips

Chucha, cooked and eaten! I really liked it and my husband too! Now the small one will come from the courses and also try it !!! It seems my mom did something similar
Scarecrow
Lenchik, of course, needs to be turned over and fried evenly on all sides. Therefore, it does not matter what you put. I have photos, I just won't post them))).
Scarecrow
I added photo. Not very formal, but the process was filmed. You can proceed.
mur_myau
Before cooking - one last clarification. What kind of frying pan do you need? Non-stick? Or any will do?
PS Photos class !!! Blush. And you can't say that without oil.
Scarecrow
Quote: mur_myau

Before cooking - one last clarification. What kind of frying pan do you need? Non-stick? Or any will do?
PS Photos class !!! Blush. And you can't say that without oil.
I'm on a non-stick fry. But it seems to me that this fact does not matter. A lot of fat is actually melted, so there will be something to fry on. And at the first stage, water in a frying pan and even in a frying pan without a non-stick coating will not be able to stick.
Gaby
Tusya and I cooked chicken parts this morning, but not to the end. I here the day before thought that you need boiled chicken meat, but broth is not needed, here's how to cook - boil? I thought, I thought, and it dawned on me that I could cook according to your recipe. You posted the recipe in time, respect to mom.
The meat was needed for the salad. Next time I will definitely reach the end, that is, until golden brown. Thanks for the recipe submitted on time.
Scarecrow
That is, you stopped when the water evaporated, right? And I bake in foil, if for a salad.
Gaby
Yeah, stopped in time ..
Antonovka
Scarecrow,
Natasha, your pictures are very informative. My son also really liked the chicken. Today I'll go buy more spare parts
Masinen
Natasha, thanks for the valuable recipe !!! And in the cartoon on the frying it will turn out so? Or will it be long?
Scarecrow
Quote: Antonovka

Scarecrow,
Natasha, your pictures are very informative. My son also really liked the chicken. Today I'll go buy more spare parts

Accustomed to pouring something into the chicken, but it is good without everything, it turns out, right?

Lenk, and I have been frying the wings on the grill for several years. I do not marinate them in anything. In order not to "spoil" the taste. I can only add salt in advance. Before frying, on all wings (2.5 kg approximately usually) 0.5-1 tbsp. l. ... sour cream. Just so that the film is greasy and they immediately begin to fry, and not dry out. Coals are not water, after all. The most delicious wings in my opinion. In the same way, I bake the wings and drumsticks in the oven (always on the wire rack). Plus, in the oven, all the fat will drain into the lower baking sheet.
Giraffe
Quote: Masinen

Natasha, thanks for the valuable recipe !!! And in the cartoon on the frying it will turn out so? Or will it be long?


Although not Natasha, I will answer: D It turns out, I do it all the time. First, with the lid closed, on the stewing, and then I put the baked goods (I have a panasonic). Time is different, like the voltage in the network, and from the very multi. I have two Panasonic, so one, of an earlier release, bakes and fries faster.
Scarecrow
Quote: Masinen

Natasha, thanks for the valuable recipe !!! And in the cartoon on the frying it will turn out so? Or will it be long?

Why not? Only take small pieces. If the frying is regulated, then in general it does not matter which pieces. If not and fries intensively, then medium-sized pieces are better (in short, ordinary ones: legs, wings, thighs, and not a whole leg) and regulate the process ... with water. If it seems that they are not yet very cooked, and the water has practically boiled away, add a little more. If you see that it is not directly raw, you can let the water go out and start frying.
toffee
I have been "frying" the chicken for a long time. true without water and salt.
My version:
I warm up a thick-walled frying pan very well, spread one a layer of chicken pieces SKIN DOWN. A crust forms, enough fat is melted to brown the other side.
Important! A crust must form! On both sides of the piece.
Then turn the chicken over again, cover and reduce heat. Turn the pieces as necessary. Bring the chicken to readiness and enjoy it.

My husband had to limit salt intake at one time. And I started to cook chicken and meat in this way. With fish, this trick does not work. You have to lightly grease the pan with oil.

Believe me, everyone who has tried such a chicken sincerely believes that it is salted.

Giraffe
It rolls with fatty fish. And I just grease the low-fat (chum salmon, salmon) with a brush. And yes, I'm not salt. Even the husband does not meow about this. Just checked
AlenaT
Natasha, thank you very much for the chicken.
Maly remembered yesterday that he had not eaten a hammer for a long time, asked
but I remembered something about this recipe, not even the recipe itself,
but some kind of echo, like I read something somewhere ...
I bought a whole chicken, there were no spare parts, but I cut it up.
Such a beauty turned out, the people are delighted!
It's a pity, the frying pan is too small, even the breast is reddened, which was skinless!
Scarecrow
AlenaT,

I read what you wrote ... there is so much hunting - horror ...

I'm at work though. but I'm going to go over the cookies)))
salomeya29
Natasha, I came to say thank you for this tip! I never would have guessed that you can fry meat like that! Now I not only cook chicken like that, but also cutlets ... I like it ... The main thing is not greasy, you can leave it as a stew, or you can fry it until golden brown. Class!
Yulia Antipova
Quote: Giraffe
And I've been cooking for my own for a long time already. And not only chicken, any meat is possible
Quote: Alis_Ka
I also fry without oil.
+1 I've been doing this for three years now, I'm glad to find like-minded people Scarecrow, thanks for the beautifully designed recipe
Ekaterina2
Thanks for the recipe! This recipe makes chicken very tasty! And what a ruddy, beautiful ...
Crochet
Tuska, thank you, dear !!!

Even completely skinned and fat free by me chicken, it came out just suppa !!!

Chicken fried in ... water

I will continue to fry in water !!!

Scarecrow
Where will she go? The fat in the meat is still contained, so it has warmed up!

Aaaaaa, I would eat your picture, damn it ..

True, I have now almost completely switched to grass. It's a season! Cucumbers gone, Swiss chard, spinach, radishes ... Wow, salads ..
Duffy
Another very tasty dish from Scarecrows added recipes to my piggy bank. My chicken did not turn out so fried, which did not affect the taste in any way - my husband ate and praised: "Well, it’s so simple and so delicious!"
Natasha, thank you very much for the recipe!
Sedne
Quote: Scarecrow
My mom is an ardent fighter with excess fat. Both on the hips and in the dishes.))) Even if she does not do it very successfully with the hips, but with the dishes - quite. All that is not picked up with fat, she successfully compensates for sweets.)))
It's just about me, though I don't like sweets, but muffins, pies, pies and cakes are very even.And as for chicken, I never fry it, I either in the oven (before) or in AG (now), and I really like to bake the legs in the cousin, and yes, the chicken gives a lot of fat, especially in the AG it is noticeable, so I think maybe without water in the pan you can.
Scarecrow
Duffy,

Why not fried? Isn't all the water gone?

Sedne,

You can't live without water. Water steams meat and melts fat, on which it is then fried. It is needed at the initial stage. And dry meat will stick. There is still no fat and he has nowhere to take much. Warm up the entire thickness of the meat as quickly as steam cannot.
Duffy
All the water was gone, but the chicken was lean (legs). Today I fried the thighs, there was fat and the chicken was fried (instead of cast iron, I took a frying pan with a ceramic coating).
melrin
So I got to the chicken on the water I didn't get such a tasty chicken for a long time, no matter how much my husband eats the thighs, because they are fat for him, this time he ate it, asked for additives and later asked to fry it like that
Wildebeest
Giraffe, Tanya, I roast chicken in the same way: first stewing, then baking.First, I garlic and salt the chicken. I pour it over with lemon juice.
redleafa
I also began to cook such a chicken quite often, mine really liked it !! Scarecrow, huge salvation !!!
Olka44
really fried! not a drop of oil shed. I did it in an ordinary cast-iron frying pan ... at the beginning I observed something strange))) and at the end - beauty, deliciousness!
Chuchelka, Natasha, thank you!
Marina22
And I did it today. It turned out very tasty. So delicious that I didn't even have time to take a photo
the only thing is that the skin stuck to the pan. Although she turned it over. I don’t understand why. Maybe a smaller fire was needed?
Olka44
Quote: Marina22
the only thing is that the skin stuck to the pan. Although she turned it over. I don’t understand why. Maybe a smaller fire was needed?
I turned it over only once ... ok. With chicken, the main thing is not to rush to "flip" ... just because of the crust.
Scarecrow
Marina22,

It needs to be better stirred while there is still water. So that an oily layer is formed between the skin and the frying pan. Will stick to dry and decent fire. This means that she lay down tightly and did not get too numb there, or the flame was decent.

I also love this chicken. I'll do it right tomorrow!)))
Arka
Bliiin, Natalka, I ruined your chicken. More precisely, the wings.
I decided to try to do it in the staff and -
Karoch, I didn’t puncture your way in stock, sorry
And I hoped, because the chicken fries well in butter.
Or maybe it’s not in the cartoon, we can get a thin chicken, it gave a little fat.
Now I will soak and scrape off the "selfish" demi-glaze. I will add to the soup, or to rice / macaroons. In general, it will not be lost! Yes, and I'm not heartbroken, don't think, just for others testers writing.
Albina
Quote: Scarecrow
And no spices, don't even think about it, otherwise I'll put it in a corner ... On peas.
Nata, I was very interested in this recipe. I'll have to try.
Scarecrow
Arka,

Yes, the wings are usually fatty. Probably not melted well before frying.
Ekaterina2
Albina, try it - it's very tasty! I cook this kind of chicken regularly.
Albina
Can you cook in a cartoon? I would then recommend this recipe to my student son 🔗
Scarecrow
Albina,

Better not needed in the cartoon. She stews well rather than fries. For the student's son, advise chicken in onions (onions are optional, not everyone likes it). The most elementary recipe from my childhood. It does not even require spices if they are not present))): Chicken in pieces in a cartoon, a lot of onions (peel and cut the onion across and cut into circles), salt, pepper (lavrushka, allspice if you have it. If not, you can just salt it and that's it) ... And for a good extinguishing program (not hellish, but a moderate one, normal) for 1 hour. Minimum. It is possible and 1.5 hours, if the cartoon is not to say that it is powerful. Without any pressure. Do not open, do not stir, do not stick to it anymore at all, to this chicken. And that's all. Tasty ugly.

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kirch
Scarecrow, Natasha, what a seductive chicken in the photo, drool began to flow. I will definitely cook it slowly. And a bigger bow, we love it in any guise
Jenealis
I do it for the third time, I really, really liked it! The chicken is golden, juicy. And you really shouldn't add anything other than salt. Thanks for the recipe, it took pride of place among favorites!

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