Broiler chicken is distinguished from laying hens by tender meat. And if the latter is preferable to use for broth, then a juicy broiler can be boiled, fried or baked. The easiest way is to use the culinary sleeve to cook the chicken.

How to bake broiler chicken

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What you need to cook chicken: preparing food

You will need:

1 chicken; - salt; - turmeric; - black pepper; - 15 ml of lemon juice and soy sauce; - 2-3 cloves of garlic; - 1 kg of potatoes; - culinary sleeve.

The weight of the selected chicken does not affect the amount of the remaining ingredients in this recipe. Only the cooking time of the dish depends on it, which increases if the weight of the carcass approaches 2 kg

Defrost chicken, rinse, dry with paper towel. Combine salt and spices with lemon juice and soy sauce and rub the outside and inside of the carcass with this mixture. Cut the garlic cloves into several cloves, pierce the carcass in several places with a knife to such a depth that the garlic fits into the cuts. Stuff the meat with garlic and refrigerate for a couple of hours, during which time it will have time to absorb the aroma of spices.

Cover the dishes in which the broiler will be marinated with a lid or plastic wrap to prevent the meat from drying out. Closer to the time of cooking, peel the potatoes and rinse them, it will make a wonderful side dish for chicken, juicy and tasty.

How to deliciously cook a broiler up your sleeve

Cut off a portion of the culinary sleeve that will fit the chicken and potatoes, leaving enough space for the edges to be secured. Put the carcass inside the central part of the sleeve, place the potatoes along the edges of it. Do not lubricate the sleeve inside with anything and do not add additional fat to the potatoes, since the fat that is melted during the baking of the carcass is quite enough for cooking the dish.

Secure the edges of the sleeve with staples or tie them, then place the sleeve on a wire rack or baking sheet in the oven. Set the temperature to 180 ° C and bake the carcass for one to two hours. The cooking time is directly related to the weight: an hour is enough for a carcass weighing about 1 kg.

Of course, many of my readers are sophisticated, extremely erudite bloggers (or just very experienced, talented and experienced chefs). For them, there will probably be little new in this post. But I also have a whole army of readers - young housewives, novice cooks, or simply those for whom the kitchen is not their main hobby. This post is more for them. So, a treatise on how to fry a fat capon and bake a broiler chicken in the oven!

Baked chicken is on my "Tuesday afternoon after work repertoire." That is, I bake chickens often, probably on average once every two weeks, and, naturally, I have already tried a lot of different marinades, temperature regimes and technologies. Now I can bake the bird with, as they say, "left heel", so in this regard you can trust me. I almost always get them not dry, not raw at the bones, fried, ruddy, soft and juicy.

Part one. An ode to marinades.

Of course, the chicken can be baked without pickling, simply rubbing it with salt, pepper and herbs. But I'm a huge fan of pickles! They perfectly soften chicken, make it tender and juicy. In addition, the marinades can be different, and, in accordance with this, the meat will acquire different flavors, that is, you seem to put a new dish on the table every time :) I will give a few examples of our favorite marinades for chicken.

Lemon marinade(the most typical in our family):

juice of one lemon

1 tsp salt

1/2 tsp dried rosemary

1 tbsp olive oil

Asian-inspired Marinade:

a piece of fresh ginger root, about 4 cm.

5-7 cloves of minced garlic

juice of one lime

juice of half a lemon

1 tsp salt

1/2 tsp ground black pepper

2 tsp sugar (I usually use brown)

2 tbsp soy sauce

1 tbsp olive oil

Kefir marinade(in such a marinade, I usually marinate pieces of chicken, but sometimes a whole bird too):

2 cups buttermilk or low or low fat kefir

half a medium onion

3-4 cloves of garlic

juice of half a lemon

1 tbsp hot sauce (such as Tabasco or jalapeno sauce)

1/2 tsp dried thyme

1 tsp ground black pepper

2 tsp salt

Wine-mustard marinade:

1 glass of dry white wine

1 tbsp wine or apple cider vinegar

1 tbsp mustard

1 tsp salt

1/2 tsp ground black pepper

1 tbsp olive oil

You can marinate chicken from one hour to a day. If I only have an hour or two to marinate, I keep the chicken at room temperature and refrigerate it for longer. If the marinade is small, it is better to turn the chicken sometimes. It is very convenient to marinate chicken in the morning, before work: in this case, in the evening you can simply put it in the oven. And it's also good to stuff the chicken with chives.

Dry the chicken with paper towels before baking.

When it comes to stuffing chicken, I'm not a fan of rice, couscous or bread fillings. They absorb poultry juices, and the chicken is not as juicy as we would like. Therefore, I usually put several pieces of vegetables or fruits in the cavity of the chicken: onions, carrots, celery, apple, lemon, orange, pear. You can also put a bay leaf, a few sprigs of parsley, rosemary or thyme in the cavity. The vegetables and fruits themselves are then not very tasty, and I throw them away. But during baking, such things give off steam, and the poultry turns out to be juicy.

I also now always tie the legs of the chicken before baking with twine: it seems to me that this way the bird looks more aesthetically pleasing.

Part 2. Baking.
There are, of course, a huge number of approaches to oven temperature when roasting chicken. Some people like to bake for a long time at a low temperature, some for a shorter time at a high temperature, some start at a high temperature and then lower it, someone also covers the chicken for part of the time with foil. Again, I've tried a lot of options and my favorite is to bake the chicken at 205 C (400 F). An ordinary chicken weighing 1200-1500 g is baked in about 1 hour 10 minutes. - 1 h. 20 min. In the second half of baking, I water the chicken with juices from the bottom of the mold every 15 minutes; it helps a lot to achieve a beautiful, evenly golden crust.

I'm also a big fan of the meat thermometer. He helps me a lot. The temperature of the finished bird at the junction of the leg and body (but not at the bone itself) should be 77 C (170 F). Many sources give a higher temperature, but my practice shows that at 77 C, the chicken is ready. Besides, after removing it from the oven, the chicken should not be cut and served immediately, but it is better to cover it and let it stand for about 10 minutes. During this time, the temperature inside the bird will increase slightly.

A little about baking dishes. My favorite is the fireproof glass molds just a little bigger than a bird. In them, the chicken is the most tender, because it is cooked "in its own juice."

Do not use too large forms: poultry juices and fat will spread over them, sometimes burn, and the pestry itself will turn out to be dry. If you are using a large or wire rack, it is best to arrange the pieces of vegetables and fruits around the chicken.

Part 3. We bake the side dish with the chicken!

Sometimes I bake the next side dish with the chicken: root vegetables, fruits and vegetables. Sweet potatoes, regular potatoes (whole small ones can be used), zucchini, carrots, turnips, onions (you can also small, "pearl" ones), whole unpeeled chives, apples and pears in different combinations and proportions are well suited. Good pairings: potatoes, carrots and turnips; apples, zucchini and onions; sweet potatoes, apples and pears, etc. Be guided by your tastes and common sense.

Cut vegetables and fruits into medium pieces:

Then sprinkle them with salt, pepper, dried herbs, sprinkle with olive oil, mix and put in a mold.

How to cook soft chicken in the oven? Do I need to boil it first to get juicy meat? What ingredients would work well with a rustic bird? We answer the most common questions about their homemade chicken dishes. And we write down the recipes for the delicious bird cooked in the oven.

Homemade chicken has tough meat. In any case, many housewives think so. And they are mistaken, since not all birds raised in the village are not suitable for preparing delicious dishes. There are different breeds, which are conventionally divided into layers and broilers. So in laying hens, and even more so in old ones, the meat is really tough. But in broilers, and even grown on free breads, it has an amazingly delicate and rich taste.

The subtleties of cooking poultry meat

Juicy chicken in the oven will be obtained from the carcass of a broiler breed. It is distinguished by a rounded breast, large thighs. It is ideal to choose fresh meat - its skin will be white with yellowness, and the protruding fat will be of ideal whiteness.

By the way, you should not expect high fat content from poultry. Due to the fact that she is grown in the wild, walks around the yard or in an aviary, she does not have time to gain fat. Unlike broilers raised in poultry farms, where they sit out of place all their lives, without any physical activity. Therefore, poultry dishes can be considered dietary - they contain less calories than broilers from a supermarket.

To make homemade chicken in the oven deliciously delicious, follow these rules.

• The bird should be no more than a year old. In older chickens, the meat is tough, regardless of breed. It is not necessary to clarify "how old the bird was" from the seller. Just weigh the carcass and discard the purchase if it weighs more than 1.5 kg.
• Don't buy blue-skinned birds. It distinguishes the breed of hens not intended for cooking.
• If, nevertheless, you get into the hands of a laying hen or an old bird, it should first be boiled for 2 hours, and only then baked. Then the dish will turn out to be juicy.
• The right solution to how to bake chicken in the oven so that it is juicy is to use the culinary sleeve. In it, the meat is cooked like in a pressure cooker, boiling in its own juice. The cooking intensity is higher in the sleeve than in the glass dish under the lid. You can also bake in foil, but make sure that holes do not form in it. Otherwise, the juice will leak out and the bird will remain dry.

Before baking the carcass, make incisions in the breast and place the pieces of butter in them. Thanks to it, lean breast will become more juicy. Either insert the wings into the notches-"pockets" on the breast, or wrap them with foil, shiny side out. During the baking process, these thin portions will usually burn while the thighs and breast are cooked.

Cooking a chicken in a sleeve

So, we will learn how to cook homemade chicken in the oven using the culinary sleeve. Together with meat, you can put potatoes or other vegetables in it, for example, tomatoes, onions, zucchini, zucchini, cauliflower. The carcass cooked with vegetables will acquire a more interesting taste. And you will receive a complete meal for dinner, with a ready-made side dish.


You will need:

• chicken - 1 carcass;
• garlic - 4 cloves;
• onion - 1 head;
• mayonnaise - 2 tbsp. spoons;
• ketchup - 2 tbsp. spoons;
• salt and spices;
• potatoes or other vegetables - optional.

Preparation

1. Rinse, peel, dry the chicken carcass.
2. Chop the onion into small pieces, pass the garlic through a press.
3. Combine mayonnaise and ketchup (or tomato paste) with garlic and onion. Coat the carcass with this marinade, sprinkle with spices.
4. Marinate for 1 hour under plastic wrap.
5. Prepare vegetables (potatoes, squash, tomato), cut into cubes and place in your sleeve.
6. Place the chicken on a vegetable pillow and tie the sleeve.
7. Place the bag on a baking sheet. Place in a preheated oven for 1, 5 hours, bake at 200 °.

Dishes for the celebration and for every day

The rustic chicken in the oven will suit your daily diet and for the holiday. In the first case, you can cook it with a cereal side dish, for example, rice or buckwheat. In the second, we offer a more sophisticated dish - baked chicken meat with an original sauce.

From the juice that comes out when poultry is baked, you can make a sauce. Boil 350 ml of white wine in a saucepan, add pepper and salt, and leave for 5 minutes. Add the juice from the chicken braised in the sleeve, boil again. Boil 200 ml of water separately, add 2 tablespoons of sugar, lemon juice to it, stir until dissolved. Pour in 250 grams of gooseberries or other sour berries, boil, grind through a sieve. Add the mass to a mixture of white wine and meat juice, mix, serve with chicken.

With rice for the whole family

This juicy oven chicken recipe will work even for older poultry with tough meat. The dish turns out to be hearty, with a crumbly side dish, and is also suitable for a children's table.


You will need:

• rice - 100 g;
• chicken - 1 carcass;
• onions and carrots - 1 root vegetable each;
• flour - 3 tbsp. spoons;
• butter - 3 tbsp. spoons;
• chicken broth - 200 ml;
• mayonnaise - 100 g;
• hard cheese - 100 g.

Preparation

1. Rinse and boil the rice, bring until half cooked.
2. Chop onions and carrots, fry, mix with rice.
3. Boil the poultry carcass, cut into pieces.
4. Fry the flour, add butter, dilute with broth. When the mixture boils, add mayonnaise.
5. Put rice with vegetables, chicken meat in a form, pour over the sauce.
6. Sprinkle with cheese, place in the oven. Bake at 200 ° for 20 minutes.

With apples - for the holiday

A good recipe for how to bake homemade chicken in the oven and get an original dish for a family celebration.


You will need:

• chicken - 1 carcass;
• apples - 2 large;
• garlic - 3 cloves;
• broth - 200 ml;
• salt and pepper;
• spices - according to your taste.

Preparation

1. Cut the carcass and flatten it on the cutting table. This will make it bake faster.
2. Rub with spices, salt, garlic on the inside from the outside.
3. Cut apples into slices, place on a baking sheet, add broth.
4. Lay the carcass skin side up.
5. Put in the oven for 1, 5 hours. Pouring broth on the carcass will give you a nice crust.

Now you know how to make chicken in the oven juicy, even if it's a poultry. Try to cook it for your family!

20.10.2018

Not sure how to cook a broiler in the oven? Recipes from experienced hostesses will help you make a truly fabulous meat dish from ordinary chicken. Ready? Then go ahead - conquer new culinary heights!

So, we have a broiler in the oven on the menu. The recipe is entirely simple and accessible to everyone. Such a chicken beckons with its aroma and appetizing crust. And how juicy it is inside!

Ingredients:

• broiler - 1.5-2 kg;
• salt;
• soft butter - three tablespoons. spoons;
• black pepper.

Advice! You can put lemon or apple slices inside the broiler. Then the dish will sparkle with new bright taste notes.

Preparation:

Broiler chicken in the oven: a festive recipe

For a festive feast, you can cook a broiler with vegetables. They will absorb chicken fat, become fragrant and juicy - just an ideal side dish for a broiler.

Advice! Adjust the amount of vegetables based on your own taste preferences. If potato tubers and carrot roots are young, just rinse them, leave them alone, and bake them whole.

Ingredients:

• broiler - carcass;
• rosemary - one table. spoon;
• salt;
• freshly ground hot pepper;
• olive oil - three tablespoons. spoons;
• dry white wine - two glasses;
• soft butter - 0.1 kg;
• Orange;
• thyme - one tea. spoon;
• black pepper;
• honey - two tables. spoons;
• cloves of garlic - five pieces;
• potatoes, onions, carrot roots - to taste.

Preparation:

On a note! Broiler cooking times may vary depending on the functionality of the oven. Watch the dish so that it does not burn.

Cooking chicken in a bag

The broiler will be juicy if cooked in a roasting bag. And the sour cream sauce will give the bird an exquisite taste and mouth-watering aroma.

Ingredients:

• broiler;
• sour cream - three tables. spoons;
• cloves of garlic - five pieces;
• olive oil - one table. spoon;
• blend of spices;
• salt.

Preparation:

Two in one

Bake a broiler with potatoes for family dinner. Then you don't have to think about preparing the side dish separately.

Ingredients:

• broiler - one carcass;
• potato tubers - seven pieces;
• lemon;
• cloves of garlic - three pieces;
• salt;
• unflavored olive oil - three tablespoons. spoons;
• black pepper;
• dried herbs;
• broth - half a glass.

On a note! Instead of broth, you can add filtered water or wine.

Preparation:

On a note! If you see the top of the broiler is too browned, cover the pan with a sheet of foil. And if the chicken is dry, add a little more water. You can put a few pieces of bacon under the skin in the breast area.

The shelves of our modern stores are literally bursting with the abundance of chicken meat, here whole carcasses, and already cut hens, and giblets; we can always purchase both large broilers and tiny gherkins. One problem is that no money will be able to purchase a real fragrant country chicken grown on free pasture in a modern store. And demand plays a significant role in the absence of this product on the shelves of our stores. Unfortunately, many young housewives consider domestic village chickens to be a product that requires too much time and effort to prepare, and the result is considered too unpredictable. And completely in vain! Those who are older will never forget the taste and aroma of noodles or broth prepared by grandmother from a chicken slaughtered in the morning. Take my word for it, or better check, you will never be able to cook anything like this from industrially grown chicken. And do not be afraid that the village chicken will turn out to be too tough, if you follow some rules and little culinary tricks, the village bird dish will turn out to be juicy, tender, and soft, and only its taste and aroma will charm you once and for all. Today we invite you to figure it out with us and remember how to cook homemade chicken.

If you think homemade chicken is only good for broths and soups, think again. And a hundred, and two hundred years ago, our grandmothers and great-grandmothers, as well as their great-grandmothers, did not know any broilers raised in almost complete immobility and fed with compound feed. On the other hand, each courtyard ran its own chickens. And they prepared a huge number of the most diverse dishes from these domestic chickens. They were boiled and stewed and fried and baked; they cooked both noodles and porridge with them; homemade chickens were perfect for preparing snacks, and for first courses, and for second courses. And what pies and pies were obtained with meat and giblets of domestic chickens! Nothing has changed today. You can cook almost any familiar dish from homemade chicken, only such a dish will turn out to be many times more tasty, aromatic and rich than one prepared from ordinary store-bought chicken. And this applies not only to dishes of Russian cuisine, but also to many dishes of other national cuisines. For example, chakhokhbili from homemade chicken turns out to be much more tasty, and how fragrant and rich in lagman comes out of such a chicken! And try to make an Indian curry from such a chicken, you yourself will be surprised how much more delicious this already fragrant and aromatic dish can turn out! What can we say about the fact that, subject to some very simple rules, homemade chicken can be fried in the oven, and baked in a pot with vegetables and spices, and cooked on a jar, adding additional softness and juiciness to it. Can you list everything? Just believe me, any dish made from home-made free-range village chicken turns out to be incredibly tasty and aromatic, you just need to put in quite a bit of desire and your own culinary imagination.

Today the site "Culinary Eden" has collected and written down for you the most important tips and secrets, coupled with proven culinary recipes that will surely help even the most inexperienced housewives and will easily tell you how to cook homemade chicken.

1. First of all, let's figure out where we can get a real country house chicken. Do not even look for such chickens in stores, they simply do not exist there. At collective farm and farmer markets, buy domestic chickens only from trusted sellers, because, unfortunately, now even chickens are faked: they tint ordinary store turmeric and pass them off as domestic chickens, hoping for the inexperience of the buyer. It is best to buy domestic chickens directly from the grower. If you ask around your friends, there will surely be someone who knows village grandmothers or good conscientious farmers who raise free-range chickens. Usually, you can drive up to such producers on your own, and personally for you they will slaughter and prepare the freshest chicken, and you can see with your own eyes the conditions of keeping the chickens offered to you.

2. If you do decide to buy chicken in the market, choose your purchase very carefully. First of all, decide on which dish you need homemade chicken for. For broths and soups, layers about a year old are best suited. Such a chicken should weigh no more than one and a half kilograms, the legs of such a domestic chicken should be long, the brisket is rather tough, the chicken itself should be lean, not too fat. If you are going to purchase a chicken for cooking second courses, then choose a chicken weighing no more than a kilogram, with a brisket still quite soft, with legs still bright, yellow, not white. To the touch, the meat of such a chicken will be soft, and the bones are thin and fragile. Modern free-range broiler breeds are often called home chickens. Of course, such chickens and meat have more, they are both fatter and softer than layers, and it is much easier to cook them. One problem is that even such home-made broilers do not match real village chickens in taste and aroma, although they are, of course, tastier than store broilers. Here the choice is yours. Try it and choose for yourself which domestic chickens you like best.

3. Having decided on the choice, examine the chicken more closely. Next, carefully examine the carcass of your chosen chicken. In a good home chicken, the legs will be blue, and the thighs will be yellow due to the fat. The skin of a good chicken will be rather thin, slightly transparent, yellowish. Do not take a chicken with too white or evenly colored yellowish skin - probably such a carcass was soaked in chlorine or tinted with turmeric to give a more attractive presentation, but is it worth it to shop from a seller who is trying to deceive you from the very beginning? Be sure to smell the chicken of your choice! A good country house chicken has a rather thick, but pleasant smell. If the chicken offered to you has the usual slightly sweetish, barely noticeable smell - you are deceived, passing off an ordinary industrial bird as a domestic one. And, of course, make sure of the freshness of the poultry offered to you: see if its skin is windy, smell it, if the chicken has begun to deteriorate, feel if the meat has lost its elasticity - everything is as usual when choosing fresh poultry.

4. After bringing your chosen homemade chicken home, prepare it immediately. Cut off the head and legs, rinse the neck and head thoroughly, and scald the legs, clean and cut off the claws. These chicken parts are great for making broth and adding extra flavor and richness to it. Rinse the inside and outside of the chicken. Examine it carefully, because even a very well-plucked and scorched chicken could have small hemp from feathers lost in the deep layers of the skin - just pull them out with tweezers. If you're going to boil your chicken broth, you're done. If you bought chicken for stewing or frying, soak it for a couple of hours in salted water, this will give the chicken extra juiciness and tenderness. After soaking, rinse your chicken again thoroughly and dry slightly. Do not soak your chicken in milk or water and vinegar! This will deprive her of that charming, rich, thick aroma, for which you have spent so much effort finding and buying a real country poultry.

5. Let's start our acquaintance with homemade chicken dishes with the preparation of broth, the very fragrant, rich and very tasty chicken broth that your grandmother could be proud of. Place the gutted, peeled and washed whole chicken carcass in a deep saucepan, add the peeled legs and head and neck. Fill with cold water so that the water covers the chicken 10 to 15 centimeters. Bring water to a boil over high heat, skim off the foam, reduce heat to very low, cover the pan and let simmer for almost no simmer for one hour. Meanwhile, peel one carrot and one onion. Stick a clove bud into the bulb. Tie a few stalks of parsley and celery together with a string. After an hour, add prepared onions, carrots, a bunch of herbs and a couple of bay leaves to your broth. Cover the pan with a lid and cook for another hour or an hour and a half. Do not add water while cooking the broth, this will deprive it of its strength and rich aroma! Salt the broth 20 to 30 minutes until tender. When the broth is ready, remove the vegetables, herbs and bay leaf from it, and leave the chicken to cool. Remove the chicken from the broth cooled to room temperature, and strain the broth. This broth can be served separately, can be used as a base for soup, noodles or lagman. If you want to save the broth for the future, pour it into plastic containers and freeze it, believe me, a stock of such a tasty and aromatic broth will always come in handy in your kitchen!

6. The chicken remaining after boiling the broth can be used in soup or salad, you can serve it cold with horseradish, you can make many different delicious snacks from it, or you can bake it whole with garlic and sour cream. Try it, it's delicious! Combine one cup of good thick sour cream with six minced garlic cloves, 1 teaspoon of your favorite chicken spice, and ½ teaspoon of salt. Let it brew for 10 minutes. Brush the resulting sauce on the outside and inside of the boiled home-made chicken and place in a greased baking dish. Place a few slices of butter on top of the chicken. Bake in an oven preheated to 180 ° for 20 - 30 minutes until golden brown. Serve with boiled potatoes and pickles.

7. Homemade chicken baked in the oven with apples and lemons is very tasty. Rinse thoroughly and soak a homemade chicken weighing about two kilograms in cool salted water for two hours. Remove chicken from brine, rinse and dry. Slice the chicken along the breast and open it like a book, beat it lightly with a cooking hammer, rub with your favorite spices, crushed garlic and salt. If the chicken is not fat enough, place a few slices of butter under the skin. Cut three sour apples into large slices, removing the center with seeds. Cut one small lemon into thick rings. Grease the baking dish with oil, put the apples and lemons on the bottom, put the chicken on top with the back up, add a couple of glasses of chicken broth or water. Bake in an oven preheated to 180 ° for one and a half to two hours. Make sure that the chicken does not burn, periodically water it with the secreted juice and fat. Don't overdry your chicken! If the broth has completely boiled away, and there is still a fair amount of time left before the end of baking, feel free to add another half glass of broth or water.

8. Juicy and soft homemade chicken turns out, cooked in the oven on a jar. Only unlike store-bought chicken, in the case of homemade chicken, you should not use beer or other liquids with a strong aroma, because the charm of homemade chicken in its own rich smell and taste, it is enough to do with plain water or chicken broth. Soak for an hour in salted water, rinse and drain one home-made chicken weighing up to one and a half kilograms. Mix three tablespoons of sour cream with three tablespoons of softened butter, one worn out clove of garlic, salt, black and red pepper to taste. Grate the chicken with the resulting sauce. Fill a liter glass jar three quarters with warm water or broth. Gently put the chicken on top of the neck of the can, like a glove, tail down. Place the can of chicken on a baking sheet and place in an oven preheated to 180 °. Bake for an hour and a half. If the chicken starts to brown too quickly on the top or on the wings, cover it with cling foil.

9. Roast homemade chicken in pots is very tasty. Rinse and chop one chicken weighing up to one and a half kilograms into small pieces. Cut two large carrots into cubes. Chop one large onion and two garlic cloves. Cut into large pieces 600 gr. potatoes. Cut two sweet peppers into small pieces. Heat a large cast iron or heavy-bottomed skillet over high heat. Spread the chicken pieces in small portions in a dry skillet and fry until golden brown on both sides. Transfer the cooked chicken to a separate dish. When the whole chicken is fried, put the garlic and onion in the remaining fat in the pan and fry until transparent, then add the carrots and fry over medium heat until golden brown. Transfer vegetables to a separate plate. Add a couple of tablespoons of vegetable oil to the pan, heat and add the potatoes. Fry over high heat, stirring frequently, until golden brown. When the potatoes are fried, add the fried vegetables, chicken, bell peppers, ¼ teaspoon of red pepper flakes, a pinch of black pepper, salt to taste. Stir and simmer everything together for 10 minutes. Then add 1 tbsp. spoon of tomato paste and simmer, stirring occasionally, for a couple of minutes. Remove from heat. Put one bay leaf at a time in ceramic portion pots, spread the chicken with vegetables and add three quarters of the chicken broth. Place the pots on a baking sheet, cover and place in an oven preheated to 180 ° for one hour. After the time has passed, remove the pots from the oven, remove the lids, sprinkle the roast with your favorite grated cheese and return to the oven for another 20 minutes.

10. It is quite easy to make delicious homemade chicken in a jar. Chop the chicken into small pieces, cut a couple of garlic cloves into petals, chop one small onion. Mix everything, add a couple of bay leaves, salt and black pepper to taste. Stir again and fill a liter jar with the mixture. Cover the jar tightly with a sheet of foil, place on a baking sheet and place in a cold oven. Do not add water or broth to the chicken - it will be stewed in its own juice! Turn on the oven and bring the temperature to 160 °. Simmer the chicken in a jar in its own juice for two hours, turn off the oven and leave the chicken for another 30 minutes in the cooling oven. Serve with boiled potatoes or rice.

And on the pages of "Culinary Eden" you can always find even more interesting ideas and proven recipes that will tell you how to cook homemade chicken.