Chicken in the oven on a bottle of water: how to bake a bird with a crispy crust?

Hello, dear friends. Everything new is well-forgotten old; in Soviet times, a bird baked on a bottle was a very popular dish. And now in our times it is gaining popularity again. If you like your baked chicken to be golden brown on all sides, then bottle chicken in the oven is your option. Thanks to the steam that comes from the bottle or jar, the bird cooks thoroughly and much faster. Watch this recipe article to the end to learn how to cook chicken in the oven using a bottle or can.

In the last article I told you how to cook chicken in a jar, there is an equally interesting selection of recipes for you there, take a look.

Whole chicken in the oven with a crispy crust

Oven-baked chicken with a golden-brown crispy crust is a win-win option for any table. Be it an ordinary family dinner or a festive feast for the New Year or Christmas. The dish looks impressive and solemn, and the golden brown crust emits aromas that stimulate a “brutal” appetite.

The secret to the beautiful brownness of this dish is contained in the sauce that is used to rub the carcass before baking. The meat is tender and the skin is crispy. And its recipe is simple and accessible.

Chicken on a bottle of wine in the oven

Bottle chicken in the oven (the recipe with wine requires the use of a high-quality alcoholic beverage) is obtained with a spicy aroma and delicate taste.

It is recommended to use spiced pumpkin as a garnish.

What ingredients will you need?

To decorate drunken baked chicken with pumpkin garnish you will need:

chilled chicken or broiler chicken carcasses – 2 pcs. weighing 1-1.2 kg each;
natural port wine – 100 ml;
purified water – 100 ml + 30 ml for garnish + 50 ml for baking sheet;
peeled garlic cloves – 5 pcs.;
hops-suneli – 1-2 g;
purified vegetable oil – 50 ml;
coarse table salt – 35-40 g;
pepper (preferably freshly ground black) – 1-2 G;
potato starch – 10 g;
pumpkin without peel and seeds – 1.3 kg;
whole lemon – 1 pc.;
washed pear without seed box – 2 pcs.;
fine sea salt – 3-4 g;
ground white pepper – 2-3 g;
ground rosemary – 2-4 g;
natural olive oil – 50 ml.

It is recommended to use basil leaves to decorate the finished chicken.

Step-by-step cooking process

The recipe for roasting chicken on a bottle of wine consists of the following steps:

Both carcasses should be washed in water and the moisture removed from them with a towel.
Grind the garlic to a paste and mix it in a bowl with salt, khmeli-suneli and black pepper. Then you need to pour vegetable oil into the marinade and mix the composition.
Rub both carcasses with marinade and place them in a dish to marinate for approximately 40-60 minutes.
You need to pour 50 ml of water and 50 ml of port into two clean bottles.
Place the carcasses on the bottles and place them on a baking sheet.
Pour approximately 50 ml of clean water onto the baking sheet.
Place the baking sheet with the structure in the oven and set the temperature to 180 degrees. Bake the chicken for approximately 1 hour. Check the carcasses for doneness. if necessary, increase the baking time.
During the cooking process, the bottles with chicken need to be periodically rotated along the axis so that they are baked evenly.
While the chicken is baking, it is recommended to cut the pears and pumpkin into cubes approximately 2x2 cm in size.
Place the pear and pumpkin in a clean dish and add freshly squeezed lemon juice, olive oil, as well as salt and rosemary. Mix the products.
Approximately 30 minutes before the chicken is ready, place the pickled pumpkin and pear on a baking sheet around the bottles.
When the chicken is baked, remove the baking sheet from the oven and let the carcasses cool slightly on the bottles.
After approximately 10 minutes, the chicken needs to be removed from the bottles and the carcasses placed on a wide flat plate.
Pumpkin and pear should be placed around the carcasses. In this case, 2 pieces of pumpkin should be placed in a clean bowl.
Then you need to pour the remaining bottled wine into the saucepan, and also add the remaining meat juice from the baking sheet.
Mash 2 pieces of pumpkin and transfer the resulting pulp into a saucepan.
In a small container, dilute the starch in water.
Place the saucepan with the contents on the stove with a medium heat burner.
When the contents of the saucepan boil, pour the starch mixture into it, add white pepper, immediately mix the ingredients and remove the saucepan from the stove.
Pour the prepared sauce over the pumpkin and pear garnish.

When serving, it is recommended to decorate the dish with basil sprigs.

Whole chicken baked in a sleeve

Is it possible to get a crispy crust on chicken if you bake it whole in a sleeve? Of course you can. All you have to do is, a few minutes before it’s ready, cut the sleeve and send the product back to the hot cabinet. The top of the bird will quickly brown.

Ingredients:

poultry carcass weighing 2-2.5 kg;
1 lemon;
70 g mayonnaise;
salt, pepper, dry herbs;
sleeve for baking;

Preparation:

After drying, salt and pepper the poultry carcass and rub with herbs. Lubricate with mayonnaise on all sides. Transfer to a large bowl and cover with cling film. Leave to marinate for one hour.

We make a cut on the lemon and place it inside the carcass. Cut off the required piece of sleeve. We place the carcass in it and tie it on both sides. Bake for about an hour at 180 degrees.

About 15 minutes before it’s ready, take out the baking sheet, cut the sleeve and put it back in the electrical cabinet. The chicken will be nicely browned. Before serving, sprinkle with lemon juice.

Chicken on a beer can in the oven - recipe with photos

This recipe will make the chicken very juicy on the inside and golden brown on the outside.

Ingredients:

Chicken carcass – 1 piece
Ground black pepper - 1 teaspoon
Chili pepper - 1/2 teaspoon
Paprika - 1.5 teaspoons
Dried garlic - 1 teaspoon
Vegetable oil - 3 tbsp. spoons
Salt - 2 tbsp. spoons
Garlic – 5 cloves
Bay leaf - 2 pcs.
Butter - 50 g

Mix black pepper, chili and paprika in a bowl or glass, pour in vegetable oil.

Coat the chicken with salt and dried garlic, then with a mixture of peppers and vegetable oil. Leave it to sit for a while.

Place the chicken on a beer can, first fill half the can with water and add a couple of bay leaves. Place in a baking dish and place in the oven to bake at 200 degrees.

Place a roasting sleeve over the chicken to prevent the top of the chicken from burning.

Prepare garlic butter to coat chicken. Add chopped garlic to the butter in a bowl.

Melt the butter with garlic in a water bath.

After an hour, remove the chicken from the oven, remove the sleeve and coat it with garlic oil for a fragrant and crispy crust. Bake after this for another 30 minutes.

For a more golden and ruddy crust, you can add paprika to the garlic oil.

The meat turned out very tender and juicy, it just fell off the bone.

Eat with pleasure!

Why pour water into a bottle and onto a tray?

As we said above, water in a bottle will make the entire structure more stable and maintain an optimal temperature inside, and spices added to it will complement the carcass with additional aroma. The water in the pan (roasting pan, baking dish) can be used for other purposes (it is needed to prevent the fat dripping from the bird from burning) so that it does not go to waste, namely, to prepare a side dish. To do this, lay out pre-soaked rice, buckwheat or other cereals, as well as potatoes, and pour in water. The amount of cereal is not so important, the volume of water is important - it should cover the future side dish a couple of centimeters higher. By the way, it is not necessary to salt the cereal; the salt that drains from the chicken carcass will be enough. While the chicken is baking, stir the side dish occasionally to ensure it cooks evenly.

Chicken baked on a bottle in the oven

This dish is sure to decorate any table. Absolutely any side dish goes well with chicken prepared this way. And you will have time to cook it while the bird is in the oven.

Ingredients:

Chicken carcass – 1 piece
Seasoning for chicken - to taste
Soy sauce
Salt - to taste

Season the chicken with salt and seasoning.

Pour and rub with soy sauce. Cover with cling film and refrigerate for 1 hour.

During this time, the chicken will be saturated with spices and soy sauce, it will be very tasty.

Place the jar or bottle on a baking sheet, pour a little more than half into it and place the chicken on it. Place in a cold oven and pour water onto a baking sheet.

Bake the chicken at 180 degrees for 1-1.5 hours.

Eat with pleasure!

How to remove chicken from a can or bottle without loss

Be careful, because if it all falls, you could get badly burned! Remove the finished bird from the oven and place it on a level place on a stand or stove. Leave it like this until the main heat goes away and the carcass cools slightly. Then use a sharp knife to carefully separate the chicken skin from the top and bottom of the bottle. Then we arm ourselves with a regular or special fork and spatula. Use a fork to pry the chicken from the front, hold it from the back with a spatula, remove the carcass and immediately transfer it to a plate previously placed next to it. *If the dish is not placed nearby, there is a chance of dropping the heavy bird.

Interesting video recipe for cooking chicken on a bottle

I found a recipe for you in the video, everything is very simple and very fast. The meat just melts in your mouth, resulting in a juicy, tender and appetizing chicken.

Eat with pleasure!

If you have the opportunity to prepare this dish with homemade chicken, it will taste completely better than store-bought chicken. But this is not a reason to be sad if this is not possible, the main thing is to use fresh meat. There are many ways to prepare chicken meat today, but this one, in my opinion, is the most successful, there is no hassle, and the result is amazing in its taste and appearance. Cook for your family, pamper and treat your guests. See you again!

For chicken in a jar you need:

1 liter jar
canning lid
1 chicken about 1.1-1.3 kg
1 bay leaf
spices
garlic
salt

How to cook chicken in a jar

I'll tell you how I do it.

Rinse the carcass, dry it, cut off pieces of fat, if any, and large pieces of skin, otherwise it will be too greasy. Cut the carcass into small pieces.
Place garlic, bay leaf, and some spices on the bottom (I mainly use allspice or peppercorns). If you wish, you can add anything - from dried or fresh dill - to tarragon or tarragon (I don’t like such obvious spices in chicken, so I don’t add it).
Place breast pieces down and lightly salt. The fact is that you need to salt it lightly, otherwise, with the usual amount of salt, the chicken in the jar turns out to be too salty.
Place all other parts of the carcass on top of the breast. The bird should be placed in such a way that there is approximately 1.5 cm of free space.
Remove the rubber band from the canning lid and cover the jar. I emphasize - cover, not close, do not screw, otherwise the steam will have nowhere to escape and the jar will burst! Take a tin lid without patterns or enamel. If there is no lid, cover with foil.
Place the can of chicken on a baking sheet and place the whole thing in a cold oven.
Turn on the oven at 180 degrees and bake for about 1.5 hours. Plus or minus, follow the process.

After which the chicken in the jar is ready! Serve with any side dish and herbs.

Bon appetit!

Mikhail Lazarchuk tells how to cook chicken in a jar with vegetables:

Bottled chicken in honey-mustard marinade in the oven

To bake a carcass on a bottle in a honey-mustard marinade, you will need available ingredients. At the same time, the chicken meat is not only tender, but also aromatic.

What ingredients will you need?

To bake chicken on a bottle in honey-mustard marinade you will need:

chilled gutted carcass – 1-1.2 kg;
classic mayonnaise – 100 ml;
peeled garlic cloves – 3 pcs.;
Russian mustard – 5 ml;
liquid honey – 15 ml;
pepper (it is recommended to use freshly ground pepper mixture) – 3-4 g;
coarse sea salt – 25-35 g;
purified water – 100 ml for a bottle + 70 ml for a baking sheet.

To serve chicken, it is recommended to prepare pickled vegetables.

Step-by-step cooking process

The recipe for roasting chicken on a bottle in honey-mustard marinade consists of the following steps:

The chicken must be washed and dried with a towel.
Rub the carcass with a mixture of salt and pepper.
Grind the garlic to a paste. Transfer it to a bowl.
Add mayonnaise, honey and mustard to the garlic. Mix the composition thoroughly.
Rub the chicken with the marinade from point 4 and leave to marinate for approximately 40-60 minutes.
Pour water and remaining marinade into a clean bottle. Shake the contents.
Place the chicken on the bottle and place the structure on a baking sheet.
Place the baking sheet in the oven.
Turn the oven to 180 degrees and pour water onto the baking sheet.
Bake the chicken for approximately 60-80 minutes.

The finished chicken should be cooled on the bottle. After this, the carcass should be placed on a wide dish and decorated with pickled vegetables.

Chicken on a bottle in the oven with potatoes

The following products will be required:

Chicken – 2 kg;
Potatoes – 6 pieces;
Tomatoes – 3 pieces;
2 onions;
5 cloves of garlic;
Mayonnaise – 300 grams;
A little table salt;
A little spice.

Preparation:

The carcass should be washed and cleaned of entrails. Then it should be wiped with a paper napkin;
Rub it thoroughly with salt on the outside and inside;
Next, peel the garlic cloves and squeeze them through the garlic press. Add garlic to mayonnaise, add spices and mix the whole mixture well;
The chicken should be completely rubbed with this mixture. We rub it on all sides, and don’t forget about the inside, it should also be rubbed well. Leave the chicken to marinate for 3-4 hours;
The onions are peeled and cut into rings;
Cut the tomatoes into slices;
Potatoes need to be peeled, washed and also cut into circles;
A half-liter bottle needs to be filled with cold water;
Place the marinated carcass on the bottle. Place it on a baking sheet or frying pan;
Place potato slices in two layers in a frying pan, place onion rings on top and place tomato slices as the last layer. Pour everything over with the sauce in which the chicken was marinated;
Place the pan with the chicken and vegetables in the oven and bake for about 1.5 hours until the vegetables and meat are cooked. You need to bake at a temperature of 180 degrees.

Chicken on a bottle with vegetables in the oven

During the baking process, chicken on a bottle with a vegetable side dish is imbued with not only the aroma and taste of spices, but also of vegetables.

What ingredients will you need?

To bake a carcass on a bottle with vegetables, you must have the following ingredients:

chilled gutted carcass – 1.2-1.5 kg;
classic mayonnaise – 250 ml;
garlic slices (peel the cloves) – 5 pcs.;
set of spices for chicken – 20-30 g;
fine salt – 10 g for chicken + 3-5 g for soaking eggplant;
potato tubers without skin – 4-6 pcs.;
firm tomatoes – 3 pcs.;
peeled onion – 2 pcs.;
sweet pepper without seeds and stalk – 1 pc.;
washed carrots – 1 pc.;
eggplant – 1 pc.;
purified water - 250 ml for a bottle and 200 ml for soaking eggplant;
allspice peas – 2 pcs.;
laurel leaf – 1 pc.

If desired, the eggplant can be replaced with zucchini. You can also add green beans and broccoli.

Step-by-step cooking process

It is recommended to bake chicken on a bottle with a vegetable side dish in the following sequence:

The chicken must be washed in water and dried.
Next, you need to chop the garlic using a press and put it in a bowl.
Add mayonnaise, chicken spices and salt to the garlic. mix the ingredients.
Place the carcass in a dish and rub with the marinade from point 3.
Cover the dish with chicken with a lid or cling film and put it in the refrigerator to marinate for approximately 3-5 hours.
While the carcass is marinating, you should prepare the vegetables. To do this, it is recommended to cut potatoes and tomatoes into slices.
Soak the eggplant in salted water for about 15 minutes. After this, the product should be washed in water, dried with a towel and cut into cubes.
It is recommended to cut carrots and sweet peppers into small cubes.
The onion needs to be cut into half rings.
Pour water into a clean bottle, add bay leaf and allspice peas.
Place a chicken on the bottle.
Place the chicken on the bottle in a deep baking tray.
Then lay out layers of vegetables around the bottle: potato slices; carrot cubes; onion half rings; sweet pepper cubes; eggplant cubes; tomato slices.
Pour the remaining chicken marinade over the side dish. If beans and cabbage are used. Then the cabbage initially needs to be disassembled into inflorescences. Next, it is recommended to place the beans between a layer of onions and sweet peppers, and the broccoli between layers of eggplant and tomatoes.
Place the baking sheet with the contents in the oven. Turn on the oven at 180 degrees and bake the food for approximately 60-80 minutes.
After 60-80 minutes, you need to check the chicken and vegetables for readiness, if necessary, extend the baking time.

The finished chicken should be carefully removed from the bottle and placed in the center of a flat and wide container. Place baked vegetables around the carcass.

Bottle Chicken Recipe with Crumb Potatoes

Chicken is, of course, absolutely delicious, but eating it alone is not very interesting. I suggest baking potatoes along with the bird and making it with a very tasty filling.

Ingredients:

Chicken – 2 kg
Dry garlic
Oregano
Salt
Olive oil
Potato
Potato filling to taste

Prepare the chicken rub mixture by mixing the seasonings with the olive oil in a bowl and brushing onto the chicken.

Place the bottle in the middle of the baking sheet, fill it halfway with water and place the chicken on it.

Now let's start cooking the potatoes. Rinse it, prepare foil and wrap it in it.

Place the potatoes on the baking sheet with the chicken and pour half a glass of water into it so that it covers the bottom. Place in the oven for 2 hours, set the temperature to 180 degrees.

The chicken is ready, it’s time to start making the crumble potatoes. Cut it in half.

Add butter and knead it, sprinkle with grated cheese, mix diced pickled gherkins with pickled honey mushrooms, place on top.

Eat with pleasure!

The easiest recipe on a water bottle

Bottle chicken in the oven (the recipe with water is popular due to the budget composition of the ingredients) turns out more juicy and with a crispy crust over the entire surface of the carcass.

What ingredients will you need?

To bake a chicken weighing about 1.2-1.5 kg on a bottle you will need:

purified water – 200 ml + 50-70 ml on a baking sheet;
purified vegetable oil – 30 ml;
coarse table salt – 30-40 g;
laurel leaf – 1 pc.;
peppercorns (it is better to use allspice) – 2 pcs.;
set of spices for chicken (without salt) – 20-30 g.

The set of spices for chicken and the amount of salt must be adjusted to taste. To roast a carcass, it is recommended to prepare a thick-walled beer bottle (thoroughly washed and without stickers).

Step-by-step cooking process

To bake a chicken carcass on a bottle according to a simple recipe, the following procedure is recommended:

Mix the oil with salt and a set of chicken spices in a bowl.
Rub the carcass with the spicy oil mixture and leave it to marinate for approximately 40-60 minutes.
Pour water into a bottle and put bay leaf (1 pc.) and peppercorns (1 pc.) into it.
Carefully place the chicken onto the bottle.
Pour water onto a baking sheet and place the remaining bay leaf and peppercorns in it.
Place the baking sheet in the oven compartment and carefully place the chicken on the bottle on the baking sheet.
Turn on the oven and set the temperature to 180 degrees.
Bake the chicken for approximately 45-60 minutes. If necessary, add water to the pan.

After 45-60 minutes, the chicken should be pierced with a knife. If the juices run clear, the chicken is ready.

Rules for serving chicken, decoration

The finished chicken should be carefully removed from the bottle and placed on a wide dish. It is recommended to place baked potatoes, pickled tomatoes and gherkins along the edges of the carcass. Cut the chicken into portions before eating.

For chicken in a jar you need

1 liter jar
canning lid
1 chicken about 1.1-1.3 kg
1 bay leaf
spices
garlic
salt

How to cook chicken in a jar

I'll tell you how I do it.

Rinse the carcass, dry it, cut off pieces of fat, if any, and large pieces of skin, otherwise it will be too greasy. Cut the carcass into small pieces.
Place garlic, bay leaf, and some spices on the bottom (I mainly use allspice or peppercorns). If you wish, you can add anything - from dried or fresh dill - to tarragon or tarragon (I don’t like such obvious spices in chicken, so I don’t add it).
Place breast pieces down and lightly salt. The fact is that you need to salt it lightly, otherwise, with the usual amount of salt, the chicken in the jar turns out to be too salty.
Place all other parts of the carcass on top of the breast. The bird should be placed in such a way that there is approximately 1.5 cm of free space.
Remove the rubber band from the canning lid and cover the jar. I emphasize - cover, not close, do not screw, otherwise the steam will have nowhere to escape and the jar will burst! Take a tin lid without patterns or enamel. If there is no lid, cover with foil.
Place the can of chicken on a baking sheet and place the whole thing in a cold oven.
Turn on the oven at 180 degrees and bake for about 1.5 hours. Plus or minus, follow the process.

After which the chicken in the jar is ready! Serve with any side dish and herbs.

Bon appetit!

Mikhail Lazarchuk tells how to cook chicken in a jar with vegetables:

How to cook a whole chicken on a beer bottle

Many people have heard about this dish, but few people probably know how to cook such chicken correctly. There is nothing complicated, the chicken turns out with an appetizing and evenly fried crust.

Ingredients:

Broiler chicken carcass – 1.9 kg
Sour cream – 70g
Garlic - 4-5 cloves
Turmeric - 1 teaspoon
Dried ground rosemary - 1 teaspoon
Dried ground thyme - 1 teaspoon
Lemon - 4 slices
Olive oil – 20 ml
Peppercorns – 20 pcs.
Bay leaf - 4 pcs
Dark beer – 0.5 l
Beer bottle – 1 pc.
Salt - to taste

First of all, prepare the sauce for marinating the chicken; to do this, mix sour cream with rosemary, thyme, turmeric and squeeze the garlic through a garlic press and add a drop of olive oil.

Turmeric will add a beautiful golden color to the finished chicken.

Prepare the chicken carcass, you need to cut off excess fat from it, the tailbone and skin from the neck are also not useful. Rub it with salt outside and inside.

To remove excess moisture, pat chicken dry with a paper towel.

Then coat with prepared sour cream sauce. Don't forget to coat the inside too. Leave the chicken to marinate for 30 minutes, longer is even better.

It is better to tie the chicken’s legs together so that they do not dangle.

And the last thing to prepare, add a bay leaf, peppercorns, olive oil about a couple of tablespoons to a bottle of beer and put in 4 slices of lemon.

Take a baking sheet, place a bottle in it and place the chicken on it.

Pour enough water into the pan to cover the bottom. This way the fat from the chicken will not burn or burn on the baking sheet.

Place the baking sheet in the oven; there is no need to preheat it. Set the temperature to 200 degrees and bake the chicken for about 2 hours.

If after an hour you notice that the crust is already quite crispy, you can wrap the chicken in foil. Remove the foil 10 minutes before cooking.

The chicken is ready.

Eat with pleasure!

Recipe 2 Bottle Chicken with Baked Potatoes.

This bottled chicken recipe is good because the meat is cooked at the same time as the side dish. A side dish (potatoes) prepared in this way will be especially tasty, since it will be baked in chicken fat, rich in the aromas of spices.

To prepare bottled chicken with baked potatoes for 4 people, you need the following quantities of ingredients:

chicken carcass - 1 kilogram;
potatoes - 1 kilogram;
onions - 2 pieces;
light beer in a glass bottle - 0.5 liters;
vegetable fat - 3 tablespoons;
garlic - 3 cloves;
fresh dill - a bunch;
salt, soy sauce (a couple of drops), pepper, paprika, rosemary, fenugreek, thyme, ginger (ground), savory - a few pinches.

To cook chicken on a bottle with baked potatoes, you will need 25 hours 35 minutes, of which the preparatory stage is 15 minutes, marinating - 24 hours, heat treatment - 1 hour 20 minutes.

Step-by-step plan for cooking chicken in a bottle with potatoes.

Preparatory stage:

— Marinade: in one bowl combine vegetable fat, finely chopped garlic, rosemary, thyme, paprika, hot pepper, soy sauce, ginger, salt and fenugreek.

— The prepared chicken carcass is coated inside and outside with marinade, wrapped in a food bag and sent to the refrigerator for 24 hours.

— A well-marinated bird is strung on a bottle of beer (the bottle should be half empty and without a label) and wrapped in foil.

— In a separate container, combine potato slices, onion half rings, chopped garlic, vegetable fat, chopped dill, salt, savory, pepper.

— The oven warms up to 180 degrees.

— Potatoes with spices are laid out on a baking sheet, and a bottle of chicken is placed in the middle.

Heat treatment:

The baking tray with potatoes and poultry is baked for about 1 hour 20 minutes, at a temperature of 180 degrees. 10-15 minutes before the end of frying, remove the foil and sprinkle the meat with the remaining beer so that the chicken is covered with a crispy reddish crust.

The finished bird is torn into pieces and served with baked potatoes. Bon appetit!

Chicken on a beer bottle in the oven

Bottled chicken in the oven (a recipe that involves replacing the water in the vessel with beer gives off a special aroma of the finished dish) is baked evenly and the fillet is obtained with a very tender and juicy texture.

Bottle chicken in the oven, recipe with beer.

Preparation next.

What ingredients will you need?

To bake a carcass (weight approximately 1.2-1.5 kg), the following products must be available on a bottle of beer:

light non-fortified beer (you can use live beer) – 500 ml;
peeled garlic cloves – 2-3 pcs.;
fine salt (the amount of product needs to be adjusted) – 3-5 g;
dark soy sauce – 30 ml;
purified vegetable oil – 40-50 ml;
grated ginger root – 7 g;
ground paprika – 5 g;
ground pepper (it is recommended to choose black) – 2 g;
ground hot pepper – 1 g.

Additionally, you will need distilled water for the baking sheet (approximately 100 ml). To serve chicken, it is recommended to use pickled vegetables or French fries.

Step-by-step cooking process

The algorithm for roasting a carcass on a beer bottle contains the following steps:

Initially, you should prepare the marinade. To do this, mix vegetable oil with grated ginger and paprika in a glass bowl. You also need to add garlic, crushed to a pulp, and ground peppers (black and hot). Mix the contents, add salt and soy sauce to the marinade.
Place the marinade in the refrigerator for approximately 30 minutes.
While the marinade is infusing, you need to cut off the tail of the chicken, rinse and dry the carcass.
Next, you need to thoroughly coat the chicken with marinade inside and out. As you rub the chicken, the marinade needs to be “massaged” into the skin of the bird.
Place the carcass in a hermetically sealed container, pour over the remaining marinade and put it in the refrigerator for approximately 6-8 hours.
Periodically, the chicken needs to be turned over so that the fillets marinate evenly.
Then you need to pour approximately 250 ml of beer into the prepared clean bottle.
Place the chicken on the bottle.
Pour water and remaining marinade into a deep pan.
Place the baking sheet in the oven.
Next, you need to carefully place the chicken placed on the bottle on a baking sheet.
Turn on the oven at 180 degrees and bake the carcass for approximately 40 minutes.
After 40 minutes, the carcass should be carefully removed from the bottle and poured over the remaining beer.
Place the chicken on a clean baking sheet coated with oil and place in the oven to bake for another 15 minutes. Due to the fact that the carcass was poured with beer, the skin on the chicken is very thin and crispy.

The finished chicken should be placed on a wide dish and garnished with pickled vegetables.

Advice. To make the chicken more juicy, it is recommended to place it together with the bottle in a food sleeve and seal it tightly. 3-5 punctures should be made in the upper part of the sleeve to allow steam to escape. Place the chicken on a bottle in a sleeve on a baking sheet (no water is required, as the meat juices will drain into the sleeve). Bake the carcass for approximately 40 minutes at 180 degrees. After 40 minutes, the sleeve should be cut, pour the juice from the sleeve over the carcass, gently sprinkle with beer and leave to bake for another 15 minutes.

Whole chicken in the oven on a bottle

To bake chicken in a jar you need:

Carcass – 1.5 kg.
Garlic – 2-3 cloves.
Water (you can have beer) – 0.5 l.
Low-fat yogurt (or mayonnaise).
Paprika.
Salt.
Bay leaf.
Spices.
Ground black pepper.

Instructions for cooking chicken in the oven on a bottle

Prepare the marinade. Mix yogurt (or mayonnaise), paprika, salt, black pepper, bay leaf and squeezed garlic.
Rub the marinade over the bird inside and out, then leave the carcass for 2-3 hours.
Prepare the jar. It is preferable to take a 0.5 liter glass beer bottle. Clear it of labels and glue. Fill a vessel (to the brim) with cold water or dark beer (it will add more piquancy), place a couple of black peppercorns there.
Place the carcass on the bottle and place it in the oven. Cooking a whole chicken in the oven on a jar does not require preheating the oven in advance, as the glass vessel may crack.
Bring the heat to 200 degrees and bake for 25 minutes. Then the heat must be reduced and the bird simmered for another 40 minutes. If the carcass turns brown, cover it with foil (remove the foil 5 minutes before cooking).
Remove the dish from the oven and remove from the bottle.

Serve the dish cut into portions.

Strawberry pie in the oven: 6 step-by-step recipes with photos

Chicken on a bottle with rice in the oven

Bottled chicken can be cooked immediately with a side dish of rice. The rice placed on a baking sheet will absorb the meat juices and turn out aromatic and with a meaty taste.

What ingredients will you need?

To bake chicken on a bottle with rice garnish, it is recommended to prepare:

chilled gutted carcass – 1.2-1.5 kg;
long grain rice (sort out litter in advance) – 200 g;
fine sea salt – 30-40 g;
classic adjika – 70 g;
washed carrots – 1 pc.;
zucchini – 1 pc.;
purified water – 500 ml + 100 ml per bottle;
laurel leaf – 1 pc.;
allspice – 2 peas.

Additionally, you can include fresh mushrooms (preferably chanterelles) in the recipe. It is recommended to use green onion feathers as decoration.

Step-by-step cooking process

The recipe for roasting chicken on a bottle with rice garnish consists of the following procedure:

The chicken must be washed. Wipe with a paper towel to remove residual moisture.
Place the carcass in a dish and rub with salt and adjika. Leave the chicken to marinate for approximately 40-60 minutes.
Then you should pour water into the bottle, add a laurel leaf and sweet peas to the vessel.
After 40-60 minutes, the chickens need to be placed on the bottle.
Place the bottled chicken on a baking sheet.
Next, pour the washed rice onto a baking sheet and pour in water. No salt required. During the baking process, meat juice containing a sufficient amount of salt will drain from the carcass.
Place the structure in the oven compartment and bake at a temperature of 180 degrees for approximately 90 minutes.
While the carcass is baking, cut the carrots and zucchini into cubes.
Place the vegetables on a baking sheet approximately 30 minutes before the carcass is ready. If desired, you can add washed chanterelles along with the vegetables.

When clear juice comes out of the carcass and the vegetables and rice become soft, the dish is ready. When serving, the carcass should be placed in the center of a wide and flat container, and rice with vegetables and mushrooms should be placed along the edges. Decorate the dish with onion feathers.

Cooking features and taste

How to check chicken doneness

The baked chicken must be pierced with a fork or knife; if the juice flows out clear, the chicken is ready; if the ichor is still coming out, it should be baked further.

If it suddenly turns out that your chicken is already very rosy and tanned, but the inside is not yet baked, you should reduce the heat to approximately 180 degrees C and thus cook the unbaked chicken at a lower temperature. This doesn’t happen often, but maybe someday you will need this advice.

The chicken is resting after the oven!

What to take instead of a bottle for roasting chicken

The chicken bottle can be replaced with a tall glass jar of small diameter (for example, jam or mayonnaise, with a capacity of 0.5-0.7 l).

Or buy a special device for cooking grilled chicken. It is sold in the kitchenware department and looks like a tripod made of thick wire with a rounded top. For some reason, it reminds me of old Soviet bookends, only round in shape with a protrusion in the center. It is very convenient to place a chicken or other small bird on it.

Bottle chicken has delicious, tender meat and a crispy crust!

Why put water in a chicken bottle and what to add to it

The water inside the bottle is necessary to provide stability to our cooking structure and to maintain a temperature balance between the inside and outside of the glass. After all, the bottle should remain intact. In addition, to prevent the bottle or jar under the chicken from bursting, just in case, we put our structure in a cold oven, which heats up gradually.

The water inside the bottle, heating up, will evaporate, and when we add aromatic spices (I used mint, but you can put allspice, basil, cloves and/or bay leaf), the chicken is additionally saturated with the smell of herbs and its taste takes on even greater piquancy and seductiveness.

What to put on chicken before roasting on a bottle

For chicken, curry, basil with oregano (oregano), parsley, tarragon (tarragon), mint, chili pepper, paprika, garlic or other favorite spices are suitable. Well, you understand that not everything, but what you usually use and love.

Yes, also remember that you need to coat the chicken with oil to preserve the juiciness of the meat; if you suddenly forgot to grease it with oil, drip it on top of the carcass before baking.

In addition, you can coat the chicken with mayonnaise or mayonnaise mixed with grated garlic. Or sour cream (or natural yogurt) mixed with herbs; You can rub the bird with mustard or adjika.

If you combine lemon juice with vegetable oil, pepper or ginger (powdered or fresh, finely grated), the chicken will be spicy, with a tingling, bright taste.

Or mix a little honey, lemon juice, oil, cinnamon and chili pepper. It will be a very hot, spicy crust.

Or you can not think about it and just rub the chicken with salt. That's all. And it will also be VERY tasty.

If the top of the chicken starts to burn

This happens rarely, but I know that one girl faced such a problem. I’m writing this especially for her - cover the places that are baked earlier than others with foil.

What side dish should I put in the tray where the fat from the chicken drips?

The roasting pan where we place the bottle of chicken is filled with water. It is also needed to maintain a balance of temperatures and to ensure that the chicken fat does not burn or smoke (this will not happen in water).

This mixture of fat and water should not go to waste! You can throw in pre-soaked rice, quickly boiled legumes: Mistral green peas or orange lentils from the same manufacturer). The volume of cereal is approximately 1 cup.

The cereal should be filled with 1-2 cm of water. When baking, it must be stirred occasionally (every 20 minutes, approximately) so that the rice, pea or lentil puree acquires a homogeneous structure. Otherwise, it will turn out that everything below is boiled, and the top layer is baked into a crust and you have to chew on it! Well, we are not mice!)))

How to remove chicken from a bottle

Well, first of all, take the chicken structure out of the oven and place it on a flat surface for stability. Let it cool a little. Then you need to figure out where the place is where the chicken stuck to the bottle. Usually this is the neck with the skin of the chicken neck stuck to it. Then carefully, using a knife, pry up the skin and separate it from the glass.

We are wondering how to remove the chicken from the bottle?!

Next - sleight of hand and no deception! We take a large fork (you know, the huge one, with two prongs, in one set with a ladle and spatulas) and pry the chicken from the bottom (pricks) with it, and using some hard spatula or another fork on the other side, move the chicken carcass from the bottom up. It comes off smoothly and easily. Quickly transfer the chicken to a dish, otherwise it is heavy and can easily fall off even with our giant fork.

Very tasty, golden-brown holiday chicken!

How to cook “Whole Chicken on a Bottle in the Oven”

Prepare the marinade by whisking together the vegetable oil, minced garlic, rosemary, thyme, chili pepper, soy sauce, paprika, ginger and salt in a bowl.

Rinse the chicken, dry and rub inside and outside with marinade. Place the prepared chicken in a plastic bag and refrigerate for 24 hours.

Take a beer bottle half filled with beer and wrap it in foil. Place a well-marinated chicken carcass on the bottle.

In a separate bowl, mix peeled potato wedges with onion half rings, chopped garlic, vegetable oil, chopped dill, black pepper and salt.

Heat the oven to 180 degrees.

Place the potatoes with spices on a baking sheet covered with parchment paper, and place a bottle of chicken in the center of the baking sheet.

Bake the chicken and potatoes for about 1 hour 20 minutes at 180 degrees.

10-15 minutes before the end of cooking, remove the bottle and pour the remaining beer over the chicken to get a nice, crispy crust.

Place the hot potatoes on a serving plate, cut the baked chicken into portions and serve. Bon appetit!

Chicken on a bottle on a can in the oven photo recipe

Remember this great old recipe? When does a chicken carcass sit on a suitable glass container and bake until golden brown? Incredibly delicious!

So I decided to remember the old days and cook such a retro chicken. Moreover, it is very simple to prepare and what a beauty it turns out - a sight for sore eyes!

Ingredients:

Chicken carcass - 2 kg.
Salt, pepper, paprika - optional.
Spicy Russian mustard - optional.
Allspice peas - 3-4 pcs.
Bay leaf - 2 pcs.
Ground coriander - 1/2 tsp.

In those days, there was not much choice; for the recipe they used whatever came to hand: small pickle jars, bottles of milk, soda or beer. If you take a bottle, then choose a low one, preferably one with a wider neck. And not every can will fit into a chicken.

I have this elongated under-bottle or under-jar from some kind of preserved food, its volume is something like 300 ml. Its neck is not narrow like that of bottles, but also not as wide as that of ordinary cans, at the same time it is quite stable and low. In my opinion, it’s an ideal option if you find something similar.

I pour regular cold drinking water into a jar halfway, add a little salt (1 tsp), ground coriander, allspice and bay leaves. You don’t have to add anything, many people cook it simply with salted water, but I love these flavors, and even more so the neck allows me to go wild. It would not be so convenient to put spices in the bottle.

The chicken itself does not require special preparation. Just wash the carcass and dry it with paper towels.

Then you will need to rub it with salt, pepper, paprika and, if desired, hot mustard. Or any herbs that you like, or maybe even those that are generally beyond good and evil, for example, mayonnaise. Leave to marinate in this mixture for 2-3 hours.

After this time, we prepare a landing site for this beauty. I cover the baking sheet with foil (I don’t want to wash off the burnt fat later), put the jar in the middle, and put the chicken on top. I have a large carcass of 2 kg, but I would advise taking smaller ones, it will be ready faster.

You can put protective “caps” made of foil on the wings, but the location of my heating elements is top and bottom, so there won’t be much heat from the sides and they won’t burn, and if they do brown, I like them crispy.

I put this entire structure in a cold oven.

They usually burst due to temperature differences. For example, you cannot put a cold jar in a heated oven - it will definitely explode. Therefore, we either put cold in cold or hot in hot. I don’t pour water into the pan; I need to bake the chicken, and not steam it in a bathhouse. I know that many people still do this, well, look for yourself.

My temperature is 180 degrees, the time is based on 40 minutes per 1 kg of weight + time for heating the oven + time for browning - in my case, approximately 1 hour 45 minutes. This is because I have a really big carcass. If you have a slender woman, then getting ready is much faster.

I bake with convection so that hot air blows from all sides, this is important, otherwise you will get white sides. The process goes like clockwork, fat drips from the tips of the wings and legs, the water in the jar boils, additionally steaming the chicken from the inside, the aromas of the spices are incredible!

The process goes like clockwork, fat drips from the tips of the wings and legs, the water in the jar boils, additionally steaming the chicken from the inside, the aromas of the spices are incredible!

And this rosy-cheeked young lady comes out of the oven at the end of the cooking time. It is so juicy that the fat continues to drip from it even after I removed it from the baking sheet. I think you already know that to check readiness we look at the fat that flows out - if it is transparent, then the chicken is baked.

It’s very nice to serve it hot with a side dish (I’m having rice today) and fresh or salted vegetables and herbs. It also looks impressive and appetizing on a bed of lush mashed potatoes, boiled whole potatoes with dill and buckwheat. Mmmm!

Many will ask: what to do with the technological hole in which the jar was? It’s so hmm...big, dark, scary, like the entrance to a tram depot?

You can also put a side dish there, many place a whole lemon or apple in this place, you can push Korean carrots or lacy salad greens - this is also an option, especially if you are serving it on a holiday table.

I haven’t covered it with anything right now, so I shyly photograph the chicken from the most decent angle. In general, in our time, everyone swooped in, killed and didn’t particularly stare where they shouldn’t! Bon appetit.

Bottled chicken in sour cream marinade in the oven

Bottled chicken in a sour cream marinade turns out especially tender and juicy, as well as with a very crispy crust.

What ingredients will you need?

To roast a carcass weighing about 2.5 kg on a bottle you will need:

purified water – 1 liter for the marinade + 400 ml for the bottle + 70 ml for the baking sheet;
coarse table salt – 40 g for marinade + 7 g for sauce;
ground red pepper – 3-4 g for marinade + 3 g for rubbing chicken + 2 g for sauce;
a set of spices for chicken without salt – 15 g for marinade + 7 g for rubbing chicken + 10 g for sauce;
laurel leaf – 2-3 pcs. into a bottle;
finely chopped lemon – 20 g for a bottle;
peeled garlic cloves – 1 pc. for bottle+ 4 pcs. for rubbing chicken + 7 pcs. for the sauce;
fresh rosemary – 2 g per bottle;
sour cream with a fat content of 20% - 250 ml for rubbing chicken + 250 ml for sauce;
ground paprika – 10 g for rubbing chicken + 15 g for sauce;
chopped fresh dill - 30 g for sauce;
freshly squeezed lemon juice - 15 ml for sauce.

Serve the finished chicken with sour cream sauce and French fries.

Step-by-step cooking process

The algorithm for baking chicken on a bottle in a sour cream marinade consists of the points described below:

The chicken should be washed and any remaining feathers removed. Dry the carcass with a towel and place in a deep dish.
In a separate container you need to mix the ingredients that make up the marinade (they are highlighted in the list of products). Mix them thoroughly.
Pour the marinade into the dish with the chicken and thoroughly rub it into the skin with massage movements.
Cover the chicken dish with cling film and leave to marinate in the refrigerator for approximately 3-5 hours.
The carcass needs to be turned over approximately once an hour so that the meat marinates evenly.
Next you need to fill the bottle with its contents. To do this, garlic should be cut into slices and placed in a bottle. You also need to put laurel leaves, chopped lemon, rosemary in the vessel and fill the ingredients with water.
After this, you need to prepare the mixture for rubbing the chicken. To do this, grind the garlic to a paste. Place the garlic in a bowl and add ground red pepper, paprika and chicken spice mix.
Combine the mixture from point 7 with sour cream. To stir thoroughly.
After 3-5 hours, the chicken should be removed from the marinade, placed on a bottle and allowed to dry slightly.
Next, the carcass should be rubbed with the composition from point 8.
Place the bottled chicken on a baking sheet.
Place the baking sheet in the oven and turn the heat up to 180 degrees. To prevent the meat juice from burning, you need to pour water into the pan. Approximate baking time for chicken is 60-80 minutes.
It is recommended to prepare sour cream sauce while the chicken is baking.
Combine all the ingredients for the sauce in a deep container. Garlic is used in crushed form (to a paste). Stir the contents until the ingredients are evenly combined.

When the chicken is baked, it is recommended to leave it to cool for 10 minutes on the bottle. After this, the carcass must be removed from the vessel and placed on a flat dish. Serve chicken with sour cream sauce. It is recommended to use French fries as a side dish.