How to bake chicken in a sleeve - the best recipes for cooking chicken in a sleeve

How to marinate chicken for the oven: secrets

Chicken meat is well digestible, suitable for dietary nutrition, contains iron and essential amino acids. Baked chicken is a delicious, flavorful dish.

Sometimes you try to cook tender meat in the sleeve, but it turns out tough or dry. The reason is improper marinating.

So, how to marinate chicken for baking correctly. The main secrets are as follows:

Rub the meat with salt 15-20 minutes before cooking. Salt is known to promote the release of juices, which are best preserved in meat. Prolonged exposure to this spice makes the fibers tough.
Do not add ingredients that contain acetic acid to the marinade. It is in mayonnaise. Acid hardens the product and changes the taste of the meat itself and some spices.
Leave the whole chicken in the marinade for 12 hours. The breast and wings will be saturated with sauce in 2 hours, the thighs in 3–3.5 hours.
To speed up marinating, do not put the meat in the refrigerator, but keep it warm for no more than 2 hours, otherwise bacteria will multiply.
To give the dish a special taste and smell, combine vegetable oils and spices correctly. Prepare a hot sauce based on sunflower oil, mix paprika, rosemary and basil with olive oil, and corn oil is suitable for most herbs.

If you add ready-made seasonings to the chicken marinade, keep in mind that they contain salt. When cooking a whole carcass, don’t forget to coat the inside with sauce.

How to marinate chicken: spices

Spices give the meat an appetizing aroma and a pleasant aftertaste. Let's figure out which ones to add to the marinade for chicken in the oven. The following spices are suitable:

the standard mixture of spices for chicken is curry (the aroma of this spice spreads far beyond the kitchen);
black pepper or paprika;
if you like spicy dishes, add chili pepper;
nutmeg, rosemary, cumin, coriander, ginger give the meat a spicy note;
rub the chicken with turmeric: it is what makes the crust golden and crispy;
If you like the taste of basil, mint, sage or marjoram, feel free to cook chicken meat in a sleeve with these herbs.

It is important not to overdo it with spices. It’s also not worth throwing everything into the marinade at once. For tasty meat, just add 2-4 favorite spices.

Experiment, combine different spices, or choose a proven oven-baked chicken recipe from the list below.

Marinade for chicken in the oven: recipes

If you want to bake chicken that tastes unforgettable for dinner, use the following marinade recipes:

Pour 50 g of olive oil and 20 g of soy sauce into a container, add 2 tbsp. l. light honey. Add your favorite spices. Add pepper to taste.
Mix vegetable oil, lemon juice and soy sauce in equal proportions. Add 1 tsp. salt, 2 tsp. sugar, 0.5 tsp. ground pepper. Grind the ginger root (you will need 1 tbsp) and a head of garlic.
Rub the meat with ground pepper (0.5 tsp), pour in 250 g of dry white wine, add 1 tbsp. l. apple cider vinegar, olive oil and mustard.
In 0.5 liters of kefir, put a head of garlic passed through a garlic press, 1 tbsp. l. hot sauce, 2 tbsp. l. lime juice. Add half rings of a small onion, ground pepper to taste and 0.5 tsp. dried thyme. Mix everything thoroughly and apply to the meat.
You can quickly marinate the meat in olive or corn oil and lemon juice with the addition of 3 g of rosemary and ground pepper to taste.

Don't forget to salt the meat a few minutes before baking. If you cook chicken in a sleeve, then at the end, open it and fry it in grill mode for an appetizing golden brown crust.

We hope these tips will help you cook the most delicious chicken in the oven.

Chicken in the oven, prepared in various ways, is a simple classic for a family dinner or a holiday or just a special evening. You can bake in the oven in different ways; every experienced housewife has a couple of proven recipes for baking chicken in her arsenal. Today, most likely, I won’t tell you anything new, but I still hope that this recipe will be useful to someone, and perhaps even become that “tested” recipe for special days.

We will talk about the method of baking chicken in the oven in a sleeve. In principle, there seems to be nothing special, but... chicken in a sleeve turns out to be special, a little different than if you simply bake it in the oven without using a baking sleeve. It turns out more tender, soft, as if it had been well steamed, but at the same time, it has a wonderful crispy crust. Overall, this recipe is worth trying.

Products for cooking chicken in a sleeve

Whole chicken - 1.8 kg (more or less is possible);
Coarse kitchen salt - 2 tablespoons;
Ground black pepper - 1 teaspoon;
Turmeric - 2-3 teaspoons;
Garlic - 4-5 cloves;
Ketchup - 2 tablespoons;
Sleeve for baking

How to deliciously cook chicken in the oven without mayonnaise

Now that the chicken is washed, it needs to be prepared for baking in the oven and marinated. Of course, the fastest way is to pour mayonnaise over the chicken, pepper and leave for several hours. But, to be honest, this option is not very useful, and it’s quite boring.

In addition, there are a lot of other, no less worthy ways to cook chicken in the oven, the most basic of which are:

baked in airtight packaging;
baked in foil;
stewed in sauce or own juice;
fried on a bed of vegetables.

There are dozens more ways and hundreds of recipes for cooking chicken in the oven, duck pot or frying pan. But today I will focus on one single, most delicious in my opinion and simple recipe, which I will tell you about in more detail.

Chicken recipe in the sleeve

To begin with, the chicken carcass must be thoroughly cleaned from the outside and inside to remove “everything inedible” and washed thoroughly under running water.

Prepare salt, spices and garlic. It is not at all necessary to use the exact set of spices as in my recipe. You can simply buy a ready-made spice mix “For Chicken” from your favorite brand. Pass the garlic through a press.

With all these spices, salt and garlic, thoroughly rub the entire carcass inside and out, without missing a single centimeter. After this, spread the ketchup over the entire outer and inner surface of the chicken.

Now put the chicken in a bag (or better yet, two bags) and put it in the refrigerator to marinate for an hour or overnight. This point can be omitted altogether. But if you need to bake chicken for tomorrow, then it is very convenient to prepare everything, marinate and bake just before serving.

Now let's prepare the chicken for cooking. To do this, tie the legs with threads. For this I used regular threads (4-5 layers).

Then season the wings to prevent them from burning during the baking process. I have already described in detail how to do this in the recipe earlier. There are photos on how to easily do this.

The next step is to place the chicken in the roasting bag. As a rule, a baking sleeve is sold in almost any supermarket in rolls of 1.2 - 1.8 meters (I don’t remember exactly). Measure the approximate size you need and cut the sleeve with scissors. I usually take extra so that the chicken fits freely in the sleeve and it is enough to tie the sleeve on both sides without tension. Be careful, the seam of the baking sleeve must be on top! And try not to tear the seam when you place the chicken inside. Place the chicken sleeve in the middle on the baking sheet. There is no need to grease the baking tray with anything. Now you can put this baking sheet in a cold oven, set the temperature to 180 degrees and turn it on. Roasting time may vary depending on the size of the chicken. The average baking time is 1.5 hours.

When the oven warms up, the sleeve will fill with steam and inflate. Readiness can be determined visually when the chicken is covered with a golden brown crust. Determine the degree of browning of the crust to your taste. The advantage of baking chicken in the sleeve is that when a golden brown crust appears, the chicken is definitely baked inside.

When the chicken in the sleeve is ready, remove the baking sheet from the oven and carefully open the seam. To do this, simply pull lightly in different directions, grabbing the walls of the sleeve with your fingers. Be careful, at this moment a lot of hot steam can come out and you can easily get burned. So don't stick your face in trying to look inside and watch your hands.

When the steam comes out, transfer the cooked chicken to a plate, remove the threads that tied the legs together, and serve. You can decorate with vegetables or herbs, you can immediately divide the chicken into pieces - as you like. As a rule, chicken baked in the oven in a sleeve is perfectly baked and the meat literally falls off the bones, so you won’t have any problems with cutting.

That's all, as you can see, the technology is not at all complicated. So feel free to bake the chicken up your sleeve, write reviews, whether you liked it or not, which is understandable, I may have missed something - I’ll try to answer everyone.

Bon appetit and enjoy cooking!

Baked chicken in the sleeve will be a tasty and juicy meat treat, both for a regular family dinner and for a festive feast. With this method of cooking, the bird is hermetically sealed and is perfectly saturated with all the aromas of herbs and spices. The meat always turns out tender, as it is cooked in its own juices. It is also important for housewives that using a cooking sleeve eliminates the need to clean the pan after baking.

You will need a minimum of ingredients - chicken carcass and spices, and the result will be an appetizing, aromatic and very beautiful dish. In this way, you can cook not only a whole chicken, but also its individual parts (drumsticks, thighs, legs, breasts, wings).

Ingredients

chicken carcass – 1.5-1.6 kg;
mayonnaise – 120-130 ml;
garlic – 6-7 cloves;
table mustard – 2.5 tsp;
salt - to your taste;
chicken seasoning – 2.5 tsp;
Provencal (Italian) herbs – 0.5 tsp;
vegetable oil – 50-60 ml.

Classic recipe for cooking chicken in the sleeve

Ingredients:

Gutted chicken carcass

1 tbsp. spoon of ketchup

1 tbsp. spoon of sour cream

1 tsp spices from chicken kit

Salt to taste

Chicken cooked in a baking sleeve

Step 1. Chickens are usually sold carefully packaged, in trays covered with film, but it is still better to bathe the bird again to make sure that there is nothing extra inside or outside it. Then dry with a paper towel and place in a deep enough bowl or other container for further procedures.

Step 2. Coat the chicken with a mixture of sour cream, spices, salt and ketchup. The latter is responsible for the beautiful crust. You can leave it for a couple of hours to marinate the bird or start cooking immediately.

Step 3. We measure out a piece of sleeve with a margin so that we can tie it. Fastenings are usually included. We twist the sleeve at one end, place the carcass inside the sleeve, and secure the other end. Do not try to do this too tightly, otherwise the accumulated steam may tear the packaging.

Step 4. Place the sleeve with the chicken on a tray (you can use a frying pan), bake at 180-190C for about an hour and a half, depending on the size of the carcass.

Step 5. When the chicken is almost ready, open the oven and carefully cut the swollen sleeve. This is necessary to form a golden brown crust.

Step 6. Place on a plate. The melted juice can be used as a gravy for a side dish or simply pour it over the bird. The chicken turns out juicy, appetizing, with a pleasing crust to the eye.

Preparation

Start by preparing the marinade. Peel the garlic cloves, wash and pass through a press. Place mayonnaise and mustard into a bowl, add chopped garlic and mix everything well. Those who do not use mayonnaise can replace it with sour cream in this recipe.

Rinse the chicken carcass thoroughly under running water, process if necessary (remove remaining feathers, excess fat, skin from the neck), dry with paper towels.

Mix salt with herbs de Provence and chicken seasoning. Rub the mixture inside and outside of the chicken.

Now evenly coat the carcass on all sides with the mayonnaise-mustard marinade and put it in the refrigerator. The longer the chicken is marinated, the juicier, more tender and tastier it will be. But if you don’t have any time, then keep the chicken in a cool place under the marinade for at least 30-40 minutes.

Before placing the carcass in the baking sleeve, give it a compact and neat appearance by tying the legs together with thread.

Cut off the required amount of the culinary sleeve; the bird should be positioned freely in it, and there should be a margin on the sides for reliable fastening. Carefully place the chicken in the sleeve, pour vegetable oil inside and secure firmly on both sides with metal clips or threads.

Transfer the chicken in the sleeve onto a baking sheet or into a baking dish and place in the oven, heated to 180 degrees. Soon the kitchen will be filled with the very appetizing aromas of garlic and spices.

How long to bake a chicken in a sleeve depends on the size of the carcass. If its weight is up to 1.3-1.4 kg, 1 hour will be enough. Larger birds must be kept in the oven for at least 1.5 hours.

If you want to get chicken with a crispy golden brown crust, then after 40 minutes from the start of baking, take out the baking sheet, cut it and open the sleeve, and then cook in this form. For a dietary non-fried version, the bird should be baked in the sleeve until the very end (70-80 minutes).

Ready-made chicken is good both hot and cold.

Serve it with fried potatoes or mashed potatoes, buckwheat porridge, and a light vegetable salad.

Baked chicken with apples in the sleeve

Whole baked chicken in the oven in a sleeve can be prepared with a variety of fillings. It can be rice with dried fruits or apples, buckwheat or potatoes with mushrooms, the bird is even stuffed with rolled pancakes with minced meat. Fillings with nuts, almonds or by-products (chicken liver, lungs, hearts) go well with chicken. Chicken with vegetable or fruit filling (oranges, quinces, pears, grapes, pineapples) will turn out juicy and tasty.

Let's look at the simplest example of how to cook a stuffed chicken carcass in a sleeve with apples. For this recipe, be sure to take hard and sweet and sour varieties of fruit, for example, Antonovka.

Ingredients

chicken carcass – 1.2-1.4 kg;
apples – 2-3 pcs.;
lemon juice – 1 tsp;
garlic – 3 cloves;
mayonnaise – 50 ml;
salt and ground black pepper - to taste;
Provençal (Italian) herbs – to taste.

Preparation

Prepare the chicken carcass by rinsing it thoroughly under running water and drying it.
Peel the garlic cloves, wash and pass through a press. Place in a small bowl, add salt and spices and mix well. Rub the resulting mixture onto the chicken inside and out, and marinate in the refrigerator for 30 minutes.
Wash the apples, remove the core and seeds and cut into large cubes; do not peel. If you cut finely and remove the skin, the apples will fall apart when baking, but they will retain their shape. Sprinkle apple slices with lemon juice to prevent them from browning.
Remove the chicken from the refrigerator, stuff it tightly with apples, secure the hole with wooden toothpicks or sew it up with kitchen thread.
Coat the carcass evenly on all sides with mayonnaise, this will create a beautiful, appetizing crust.
Carefully transfer the bird into a baking sleeve, tie it tightly on both sides with thread or fasten it with metal clips (wire). Using a fork or toothpick, make several punctures in the sleeve so that during cooking there is a place for steam to escape.
Transfer the chicken in the sleeve to a baking sheet and place in the oven, preheated to 180 degrees, for 1 hour. Cooking time depends on the size and weight of the carcass; if your chicken weighs more, then you will have to bake it for at least 1.5 hours.
After the required time has passed, remove the pan from the oven, carefully cut the sleeve with scissors and transfer the chicken to a plate. It turned out well baked, with a beautiful golden crust.
When serving, remove the fastening threads or toothpicks, place baked apples, chopped vegetables (tomatoes, sweet peppers, cucumbers) or young boiled potatoes around the chicken on a platter.

You can cook both the chicken and the side dish for it in the sleeve at the same time:

Place whole potato tubers around the carcass; if they are large, cut them in half or into quarters for better baking;
In the same way, cook zucchini or eggplant, onions, carrots, sweet bell peppers, tomatoes, cauliflower or broccoli, and champignons together with the chicken.
The chicken will turn out incredibly tender, melting in your mouth, if you cover it in the sleeve on all sides with orange or lemon slices. And to give it a crispy crust, it is better to grease it not with mayonnaise, but with honey-mustard sauce.

In order to enjoy the baked one, you do not need to have high culinary knowledge. This dish is easy and simple to prepare. Chicken in the sleeve is an excellent dish for a good and satisfying dinner.

The peculiarity of cooking meat in a sleeve is that there is no need to add additional fat or vegetable oil, since the meat is cooked in its own juices and always turns out juicy and aromatic.

When baking the chicken in a sleeve, you can put vegetables that can later be used as a side dish for meat. You can also bake the chicken either whole or in pieces. Some housewives pre-cut the carcass into pieces so that later they do not suffer when cutting hot meat.

The potatoes need to be cut into large pieces so that they have time to bake. You can also add zucchini or eggplant to the sleeve.

Ingredients.

1 chicken carcass.
1 head of garlic.
5-6 potatoes.
3 tablespoons of mayonnaise.
Vegetable oil.
Black pepper.
Sweet paprika.
Salt.

Cooking process.

1. To prepare the marinade, finely chop the garlic, add mayonnaise, vegetable oil, paprika and black pepper. Stir until smooth.

2. The chicken is taken already gutted. Coat generously with marinade. And fits into a baking sleeve. And put it in the refrigerator for 1-2 hours so that the meat marinates a little. This item is optional, but the meat will be much tastier this way.

3. Take the carcass out of the refrigerator and place it on a baking sheet.

4. Peel the potatoes, cut them and place them around the chicken carcass.

5. Preheat the oven to 180-190 degrees. Before putting the sleeve to bake, you need to tie it tightly on both sides, and make several punctures on top with a toothpick.

6. The chicken cooks for about an hour. After simmering for an hour, remove the chicken from the oven and cut the sleeve at the top. And put it in the oven again for 15-20 minutes. This technique will allow you to make a beautiful, flavorful crust.

Bon appetit.

Benefits of cooking chicken in your sleeve

Chicken cooked in a sleeve is both baked and steamed. During cooking, chicken meat is soaked with secreted juices, as well as added spices and seasonings, which makes it juicy, soft and aromatic. You can add any seasonings, spices, herbs. Thanks to this, the chicken does not need to be marinated first, the meat will be soft and without marinade.
Using a sleeve allows you to avoid such troubles as burnt wings and dry breasts - the chicken will bake evenly in the sleeve. Thanks to the sleeve, the chicken is exposed to steam equally on all sides during cooking.
The huge advantage of this cooking method is that the chicken baked in the sleeve is completely lean.
The chicken in the sleeve is cooked without a crispy crust. But this is easy to fix; crust lovers only need to cut the sleeve 10 minutes before the end of cooking and continue baking uncovered.
An additional, but important advantage is that after cooking you don’t have to diligently wash the baking sheet and oven. The sleeve prevents liquid released during baking from leaking out, and it will not burn on a baking sheet or special form.
Usually a whole chicken (carcass) is baked in a sleeve, but you can also bake a cut chicken in separate pieces. You can cook thighs and drumsticks yourself. Another easy way to prepare chicken tabaka is up your sleeve. You can bake chicken in a jar in an original way.
A whole chicken can be stuffed - with boiled rice with dried fruits, buckwheat, mushrooms and garlic, potatoes with vegetables, apples with almonds. There is a wide variety of fillings, the choice depends only on taste preferences.

Chicken in the sleeve pieces

This recipe is similar to a stir fry recipe as it will use a lot of vegetables. And the chicken will be in pieces. To simplify, you can take thighs or wings.

Ingredients.

1 kg. Chicken thighs.
1 kg. Chicken wings.
5-6 potatoes.
1 carrot.
1 onion.
5-6 cloves of garlic.
1 medium zucchini.
300 grams of sour cream.
Spices for roasting chicken.

Cooking process.

1. Peel the vegetables and cut them into small pieces. Cut the onion into rings.

2. Pour a packet of spices into the sour cream, add a little salt, pepper and vegetable oil. We also add garlic to the marinade.

3. Place the thighs and wings in a pan, pour everything with the sauce, mix and leave to marinate for 30-40 minutes.

4. When the chicken is marinated, transfer it to the sleeve along with the vegetables and tie the sleeve well on both sides. Place on a baking sheet. Don't forget to pierce the sleeve at the top with a toothpick. 2-3 punctures will be enough.

5. Place the baking sheet in a preheated oven and bake our chicken with vegetables for about an hour at a temperature of 190-200 degrees.

Recipe for baking chicken in the oven

To cook a whole baked chicken in the oven you need to prepare:

bird carcass
3-4 tbsp. mayonnaise or sour cream
spices, pepper and salt to taste
a few cloves of garlic
sleeve for baking.

Cooking method:

Cooking chicken consists of rubbing the carcass with all the spices and seasonings selected for this process and does not take too much time from the housewife herself.

So, the carcass must be thoroughly washed, dried with a towel, spread with salt and spices, then with sour cream or mayonnaise. Place all this in the refrigerator while the oven preheats. Heat the oven to 200 degrees. Place the chicken in the sleeve and pinch with special clamps on both sides. The carcass is baked for about 40 minutes in the oven in a sleeve. Then the heat must be increased, the sleeve must be torn at the top and the chicken must be kept in this form for about 10 minutes in the oven. This is done so that the skin on top is browned and a tasty crust is formed.

That's the whole secret of preparing this dish. If any other marinade is used to prepare the dish, then they simply need to replace the one proposed in this recipe.

After cooking, the carcass should be cut no earlier than 10-15 minutes after it was taken out, and during this time the carcass can be additionally wrapped in foil to preserve the juiciness, aroma and unsurpassed taste of the meat.

Chicken in the sleeve with potatoes and mushrooms

Ingredients.

1 chicken carcass.
300 grams of mushrooms.
300 potatoes.
1 onion.
1 carrot.
Mayonnaise.
Spices for chicken meat.
Salt and allspice.

Cooking process.

1. Cut potatoes and carrots into circles. Cut the onion into rings.

2. Wash the mushrooms and cut into 3-4 parts.

3. Using mayonnaise, spices, salt and pepper, make a good marinade dressing by mixing everything in a bowl.

4. Rinse the chicken under the tap, dry it and coat with marinade. Give it time to soak.

5. After 45 minutes, put all the prepared ingredients into the sleeve and close it on both sides.

6. Cook in the oven for 40-50 minutes at a temperature of 190-200 degrees for about an hour.

7.Then turn off the heat and let the dish brew for another 20 minutes.

Bon appetit.

Chicken with apples

Ingredients.

1.5 kg chicken thighs.
Spices for chicken meat.
3-5 apples.
1-2 tablespoons of sugar.
Cinnamon.
Vegetable oil.

Cooking process.

1. Mix spices with salt and vegetable oil and rub chicken thighs with the resulting marinade. Leave for 2-3 hours.

2. Wash the apples into beautiful slices.

Chicken in a sleeve with oranges

Ingredients.

1 chicken.
1 orange.
Spices for roasting chicken.
Sour cream 200 grams.
Salt and allspice to taste.
Vegetable oil.

Cooking process .

1. Wash the carcass and wipe it with a towel.

2. Mix seasonings with salt, pepper and vegetable oil. Rub the resulting mixture onto the chicken. Keep it in the marinade for about an hour.

3. Cut one orange into slices and place them inside the chicken.

4. Coat the chicken with sour cream and place it in the sleeve.

5. The second orange mode is ringed and we put the chicken on top.

6. Seal the sleeve, not forgetting to make several punctures to allow steam to escape.

7. Bake in the oven for about 1 hour at 200 degrees.

Bon appetit.

How to cook “Chicken in a sleeve with vegetables and potatoes”

Wash the chicken thighs, remove skin and bones, then add salt, pepper and mix.

Transfer the chicken thighs to a roasting pan.

Add potatoes, peeled and cut into slices.

We also add tomato slices.

And onion, cut into half rings.

For sourness, add lemon slices.

Add the washed parsley and pour in a glass of water. Bake the dish in the oven for 45 minutes, temperature 200 degrees.

Bon appetit!

How to cook chicken in the sleeve

Bon appetit.
step-by-step recipe with photos
A chicken baked whole in a sleeve will become the most important dish on any holiday table, and you can stuff it with anything you want: buckwheat, potatoes, or even ending with apples and plums.

It is impossible to overestimate the delicate aroma of steaming chicken meat and the appetizing appearance of the ruddy, crispy skin.

A wonderful device in the form of a culinary sleeve allows you to kill two birds with one stone: to preserve both the juiciness of the chicken carcass and the cleanliness of the oven.

Pre-marinating in spicy soy sauce with the addition of honey will give the bird a soft, velvety taste with a caramel tint. The best addition to baked meat is leafy greens and fresh vegetable salads.

How to bake a whole chicken in a sleeve

1. The purchased chicken must be chilled, that is, defrosted if it was frozen in advance. Rinse the carcass in water, removing all dirt from it. Let dry slightly or dry yourself with paper towels. Pour the soy sauce into a small container and heat in the microwave or in a water bath. Add honey and a couple of pinches of salt to the hot sauce. You can also add any seasoning you like, for example. It will create a golden crust on the bird when baking and reward it with an excellent velvety taste!

2. Rub the chicken carcass with the prepared sauce, pouring some of it inside. Leave it in the marinade for about 40-50 minutes, during which time brush the carcass several times and turn it over. For this you will probably need a deep container.

3. After 1 hour spent in the dressing, carefully move the bird into the baking sleeve.

4. Tie the sleeve tightly and place on a baking sheet. Place the pan with the marinated poultry in the oven and bake the whole chicken for about 50-60 minutes at 180C. If you see that the surface of the carcass has browned, but it is not ready yet, then cover it on top with parchment paper or foil. If, on the contrary, the chicken is already ready, but not yet golden brown, then cut the baking sleeve and simmer the bird for another 15 minutes in the oven until it turns golden brown.

5. Serve the finished baked chicken in the oven whole, placing it out of the sleeve onto a dish. Do not pour out the fat formed in the bag, but freeze it - you can bake potatoes and other vegetables in it.

Serve the golden-brown chicken along with fresh herbs, dividing into pieces.

Methods for cooking chicken in the sleeve

The most common baking method is, of course, in the oven . Every housewife has an oven in her kitchen, and cooking with it is a pleasure. Depending on the size of the chicken, the cooking time will be from 45 minutes to an hour and a half.

You can use another technique and cook chicken in a sleeve in the microwave . This method saves a lot of time. You need to prepare the chicken according to the recipe and put it in the microwave, select a power of 800 W and bake for about 30 minutes.

Another indispensable thing in the kitchen is a multicooker ; with its help you can cook absolutely everything, including baking chicken in a sleeve. The chicken must be prepared according to the chosen recipe and placed in a sleeve in the multicooker bowl. Then set the “Baking” mode for 1 hour.

Note to the hostess

1. By-products are tasty, and chicken by-products are also tender. How useful! Having loosely wrapped the liver and heart in foil, they are placed in a chicken carcass and baked with it. Just don’t lubricate the liver with soy sauce or keep it in it, otherwise it will harden.

2. Should I cut off the tail or leave it on? There is an intermediate solution: remove only the gland responsible for the “dirty work” of the bird’s body, and then thoroughly rinse the cut site. If there are no fans of the back of the chicken in the family, you can cut out this area completely. There is only fat and skin.

3. The baked bird must first show off entirely on the table - it is cut into portions when everyone has already admired the appetizing picture. The principle of cutting is as follows: using curved culinary scissors, the carcass is cut in a straight line from the groin to the throat cavity, then the two thigh parts are separated, and from them the drumsticks. Then the body is cut crosswise, trying to ensure that each piece contains dorsal and sternum parts, which differ in the degree of meatiness. In the absence of special scissors, all this can be done with a knife with a long blade.

4. Thanks to honey, the taste of soy sauce softens, but it still remains salty. The degree of salinity is determined by the variety of this product. You need to try it to find out whether you should reduce the amount of salt recommended in the recipe.