Previously, you could often find French coquelet chickens (cockerel) weighing 600-650 grams on sale in the frozen department. But lately, domestic small chickens, our so-called gherkins, from 550 to 700 grams, have begun to appear more and more often on store shelves, I have never seen anything smaller. Sometimes it is very convenient to cook such chickens, because one piece will be enough for a serving, that is, for one person. Those who like to dig into bones will especially enjoy it.

When cooked, the chickens turn out very tasty, and thanks to a simple technique, they are also very juicy. In general, there are only advantages, not counting only the price, which for some reason is unreasonably overpriced, in my opinion.

We will prepare the ingredients for cooking gherkin chicken in the oven according to the list. Remove the chicken from the package and rinse under running water. As a rule, they are always clean; there is no need to additionally remove feather residues or resin fluff.

Also wash the thyme and peeled garlic.

Pour one and a half liters of lukewarm water into a deep bowl, add salt and sugar, dissolve them completely.

Place the chicken in the cooled brine and leave in it for about 30 minutes. Due to this, the meat of the small chicken will remain juicy during baking, especially the breast, which dries out instantly in the oven.

Now remove the cockerel from the brine, let the water drain, and place it in the smallest baking dish. Tie the legs with natural twine or kitchen twine, and sprinkle the meat, inside and out, with sea salt and freshly ground black pepper.

Now coarsely chop a clove of garlic, tear off the thyme sprigs, and place in a bowl. Add a tablespoon of high-quality butter to them and put them in the microwave for a minute.

Using a silicone brush, brush the skin of the chicken with aromatic oil, then place the gherkin chicken in the oven, preheated to 180 degrees, for 30-40 minutes. Continue to lubricate the skin with the remaining oil from time to time. After a while, make a puncture with something sharp on the thigh or chest. If the juice comes out absolutely clean and clear, the chicken is ready.

The size of the finished cockerel is clearly visible against the background of forks and on a regular dinner dish. It really turned out to be one serving, because after removing the bones, there was, I think, about 300 grams of clean meat left, maybe a little more. But the cockerel is really very tasty and juicy, perhaps also due to the cooking method.

In some countries, these chickens are especially popular; they are served several at a time on a large platter - each with a whole cockerel. Have a nice one.

If you still think that chickens are called gherkins because of their small size (just like small gherkins), then know that this is not so. There is a funny play on words here - the little birds got their name from the English Cornish hen, which translates as Cornish chicken, a special small breed. Here are a few recipes and tricks that will make them especially delicious.

How to cook chicken gherkins

Today, gherkins are defined as any small chicken weighing approximately 400 grams. Keep in mind that one of these is only enough for one person. And if you are treating a man with a good appetite, then reserve two carcasses per serving.

Typically, such a bird is marinated or soaked in brine so that the meat is saturated with salt and the aroma of spices. However, you need to keep in mind that this bird is very tender and young, so you should not marinate it for more than an hour.

It also cooks quickly - it only takes 30-40 minutes for the meat to cook in a frying pan, on the grill or in the oven. Also, gherkin chickens have very tender and thin bones, and if you spread the bird out and lightly beat it, much like in the “Chicken Tobacco” recipe, you will get a crispy chicken that can be eaten without leaving any bones.

Baked potatoes, fresh or stewed vegetables, and rice are suitable as a side dish for this dish.

Chicken gherkins in the oven with rosemary and garlic

This is the simplest and fastest recipe. But, nevertheless, it is very tasty - you will definitely like the combination of juicy tender meat and crispy, aromatic crust. The taste and smell of garlic and rosemary goes well with chicken.

Ingredients:

• One carcass per serving;
• 3 cloves of garlic and 3 sprigs of rosemary per 1 bird;
• 50 grams of butter;
• Salt, sugar to balance the taste, ground pepper.

Cooking method:

Serve your gherkins on a bed of vegetable stew or a mix of fresh lettuce leaves.

How to cook chicken gherkins with ginger and soy sauce

A dish with an oriental mood will be obtained if you cook it in the oven under the grill with seasonings traditional for this cuisine.

Ingredients:

• Chickens - 3 pieces;
• Spices - nutmeg and ginger powder, salt and pepper;
• 50 ml unsalted soy sauce;
• 50 ml vegetable oil to your taste;
• 7 cloves of garlic;
• Half of one lemon.

Cooking method:

Stuffed chicken gherkin in the oven

This dish is ideal for a holiday table - it is both a hot dish and a side dish, and it looks great. You can also serve one bird per serving.

Ingredients:

• 2 birds;
• 150 grams of long grain rice;
• 300 grams of sweet pumpkin or 1 apple;
• 1 tangerine;
• 4 tablespoons soy sauce;
• 2 teaspoons mild mustard with grains;
• 2 teaspoons of running honey;
• One tablespoon of good vegetable oil is better than walnut, but olive oil is also fine;
• 2 tablespoons breadcrumbs;
• Half a teaspoon of curry powder;
• A teaspoon of dried paprika;
• Salt pepper.

Cooking method:

How to cook chicken gherkin in a frying pan

If you fry a gherkin in a frying pan, it will be crispy and juicy. A grill pan works well for this, but you can also use a regular one.

Ingredients:

• 1 chicken;
• Half a teaspoon of paprika;
• A teaspoon of dried green basil;
• A teaspoon of finely chopped green onions;
• 6 tablespoons of white semi-dry wine;
• Salt;
• Oil for frying.

Cooking method:

Chicken gherkins - a recipe for cooking on the grill

A fragrant and tender dish can also be cooked over coals - chicken gherkins on the grill will be even tastier than the usual kebab. You can cook them whole by threading the carcasses onto a large skewer or skewer, or spreading them over the breast and placing them on the grill.

Ingredients:

Cooking method:

1. Mix all the ingredients and coat the inside of the carcasses well.
2. Tie the legs and wings with culinary thread so that the bird has a beautiful shape.
3. Thread the carcasses onto a skewer, one at a time, or three at a time, one after another.
4. To prevent the carcasses from spinning on a skewer, take one that is not round in cross-section, but square or twisted.

For the marinade glaze, wash the oranges with a brush, dry, grate the zest with a fine grater and squeeze out the juice. Combine juice, zest and all other ingredients in a Ziploc bag. Mix very thoroughly.

Dry the chickens with paper towels. Using large scissors, cut the chickens down the back, cutting along the spine, 2-3 mm away from it. Then cut through the spine in the same way on the other side and remove it.

Using a sharp knife, carefully cut the thin, sharp ribs from the flesh and remove as well. Place the chickens on a work surface, skin side up, and press down firmly on the breasts with your hands to flatten the chickens.

Pepper and salt the chicken on both sides and place in the marinade. Remove excess air and seal the bag. Marinate for 2 hours at room temperature to 36 hours in the refrigerator, turning the bag occasionally to ensure the chicken marinates evenly

Remove chickens from the refrigerator 30 to 60 minutes before cooking to allow them to come to room temperature. Preheat the oven to 210°C. Shake the chickens off the marinade, place them on a parchment-lined baking sheet, skin side up, and drizzle with oil. Place the baking sheet in the top of the oven and bake for 15 minutes.

Young broilers got their name not from their small size, but from the English name Cornish chicken. The meat of this bird is tender and juicy. And based on size and weight, they can be served at the rate of one chicken per serving.

Chicken gherkin is baked in the oven in half an hour and does not require any effort on the part of the housewife. Such chickens, served on a large platter for a festive table, look impressive. Even spoiled gourmets will enjoy their aroma and taste.

This is a simple recipe, but the results are always excellent.

Ingredients:

• gherkins – 2 pcs.;
• garlic – 5-6 cloves;
• rosemary – 6 pcs.;
• butter – 50 gr.;
• salt pepper.

Preparation:

1. Rinse the chicken carcasses and pat dry with a towel.
2. Rub them with salt and pepper inside and out.
3. Melt the butter in a frying pan, add a couple of sprigs of rosemary and two cloves of garlic. It is better to crush the garlic with the back of a knife so that it releases its aroma faster.
4. Lubricate the carcasses with flavored oil inside and out.
5. Place the remaining garlic and sprigs of herbs inside each chicken.
6. Tie the legs so that the carcasses retain their beautiful shape.
7. Place the pan with the chickens in a very hot oven for half an hour.
8. You can periodically take out the baking sheet and pour the juice over the carcasses to get a beautiful and crispy crust.
9. Remove the mold and remove the strings from the legs.
10. Place the finished gherkins on a plate; you can place boiled potatoes or fresh vegetables along the edge.

Small chickens are prepared one for each guest.

Stuffed chicken gherkin in the oven

Cooking chicken gherkin in the oven with stuffing will allow you not to think about the side dish. After all, this is a complete dinner with meat and rice with vegetables.

Ingredients:

• gherkins – 2 pcs.;
• pumpkin –100 gr.;
• rice – 100 gr.;
• soy sauce – 60 gr.;
• honey – 1 tbsp;
• mustard – 2 tsp;
• tangerine – 1 pc.;
• salt, spices.

Preparation:

1. In a cup, mix soy sauce, honey, mustard and tangerine juice. Add spices to your taste. It can be a mixture of Provençal herbs or curry. You can add dried garlic and ginger. Focus on your preferences.
2. Coat the prepared chicken carcasses with half of this mixture.
3. Cook the rice and mix it with pumpkin pieces.
4. You can use any vegetables instead of pumpkin. Mushrooms and onions are perfect.
5. Pour the remaining marinade into the rice and pumpkin mixture, add herbs and spices as desired.
6. Stir and stuff your gherkins with this mixture.
7. Tie the legs, place them in a suitable form, after greasing it with oil.
8. Place in a preheated oven for half an hour.
9. This dish is best served in portions, making a cut so that the filling can be easily removed with a fork.

Ingredients:

• gherkins – 2 pcs.;
• lemon – 1 pc.;
• garlic – 2-3 cloves;
• soy sauce – 30 gr.;
• olive oil – 2 tbsp;
• salt, spices.

Preparation:

1. Mix lemon juice, soy sauce and olive oil in a cup. Press the garlic and add chicken spices.
2. Coat the washed chickens with this marinade and leave in a cool place for an hour.
3. Place the carcasses in a baking sleeve and secure the ends. Place on a baking sheet.
4. Bake the gherkins in a very hot oven for about half an hour.
5. Ten minutes before cooking, cut open the bag to allow the chicken to brown.
6. Serve with vegetable salad, or prepare a side dish of your choice.

Such aromatic and juicy chicken can be prepared for lunch on a weekend, or served as a hot dish for a holiday.

Chicken gherkin in the oven with buckwheat

In Rus' it was customary to stuff piglets and geese with this filling. Why not cook chicken this way! salt, spices.

Preparation:

1. Coat the prepared chicken carcasses with mayonnaise, salt and pepper.
2. Set aside.
3. Cook the buckwheat.
4. Chop champignons or wild mushrooms and fry in vegetable oil until golden brown.
5. Peel the onion, chop and fry in a separate frying pan.
6. Mix mushrooms, onions and buckwheat. Add salt and spices if desired.
7. Pack the chicken carcasses tightly with this mixture.
8. Place on a baking sheet and bake until done.
9. The buckwheat will be soaked in the juices of the chickens and will become a juicy and aromatic side dish for the gherkins.

When serving, you can sprinkle the dish with fresh herbs.

Cooking gherkin chicken in the oven with a golden brown crust and juicy tender meat is quick and easy. This dish will be highly appreciated by all your guests. Bon appetit!