Very often, passing by stalls with grilled chicken, we are enveloped by the delicious aroma of marinated meat, and in our mouth there is a feeling of tender juicy pulp and a crispy thin crust. And in a cafe or restaurant you can order amazing baked chicken-tobacco, the mere sight of which makes your mouth water. These feelings are familiar, right?
But you don’t have to go somewhere to enjoy a superbly prepared dish! If you have an oven at home, then you can easily prepare a similar dietary delicacy.
And there are a great many cooking options! And today I will tell you about them. It will not be difficult to prepare a delicious dish using them. And simple recipes with photographs and step-by-step descriptions will help you.
Whole chicken tabaka cooked in the oven (very simple recipe)
The simplest and most beloved option for preparing a magnificent dish, from which only bare bones remain, is chicken tabaka. Although historically this recipe is considered Georgian, it has been prepared for many decades and is now being prepared in various countries of the post-Soviet space.
The distinctive feature of this favorite home delicacy is that the carcass is flattened to make it flat. Initially, tabaka chickens were cooked in special huge round frying pans with lids - tapakas, but now it is much easier to cook them in the oven.
We will need:
- Chicken carcass – up to 0.7 kg
- Ghee butter – 1 tbsp. l.
- Lemon – 1 pc.
- Sunflower oil – 3 tbsp. l.
- Garlic clove – 3 pcs.
- Salt, ground black and red pepper, herbs - to taste.
Preparation:
1. Rinse the carcass well, then pat dry with a paper towel and cut it in the middle of the breast so that it can be opened.
2. Place the opened chicken in a tight food bag (or in cling film) and beat it with several gentle blows on the joints so that the carcass is completely straightened in the position we need.
3. Squeeze lemon juice into a bowl, add sunflower oil and salt. Shake well and rub the resulting sauce onto the meat on all sides so that it marinates for half an hour.
If you need to cook not one, but several of these delicacies at once, then it is better to place the carcasses well coated with marinade in a stack so that they create an additional load for each other and the sauce penetrates better into the meat.
3. In a separate bowl, mix chopped garlic cloves, ground pepper, oil and salt. It is better to add a couple of tablespoons of warm water so that this sauce releases its juice a little and a bright aroma appears.
4. Grease a baking sheet or cast-iron frying pan with melted butter, place the marinated carcass on it, pour in garlic sauce and place in an oven preheated to 180 degrees for 30-40 minutes.
During baking, do not forget to water the meat with the juice released from the carcass so that it does not dry out and remains juicy.
5. If the stove has a fan mode, then in 5 minutes, at the very end, you can turn on additional airflow to the dish, which will make the crust deliciously crispy.
6. Place the finished aromatic creation on a beautiful dish, sprinkle with chopped herbs or decorate to your taste and serve.
Bon appetit!
Recipe for chicken tabaka with potatoes in the oven
You can cook tobacco chicken not only in a frying pan, but directly in the oven. This way it turns out even tastier, because the meat is baked perfectly, it remains juicy, and you don’t need to be under pressure to fry it. We also use potatoes in the preparation; they will not harm the final taste of the chicken, but you will have the side dish ready right away!
Ingredients:
- chick;
- salt and pepper;
- 6 cloves of garlic;
- ghee - to taste;
- 10-12 potatoes.
Of course, you can use other seasonings: cumin, suneli hops, coriander, saffron - all according to personal preference!
Chicken baked in the oven with potatoes
Most often we cook chicken with potatoes. These two products complement each other perfectly. But this time we will make one marinade for the bird and another for the potatoes.
We will need:
- Chicken carcass – 1 pc.
- Potatoes – 1 kg.
- Salt, pepper - to taste.
- Rosemary, mustard, curry, coriander, marjoram - 1 tsp each.
- Paprika – 2 tsp.
- Garlic – 3 cloves
- Sunflower oil – 5 tbsp. l.
Preparation:
1. Grind 1 tsp. dried rosemary in a mortar.
2. Place 1 tsp in the marinade bowl. with a heap of paprika and ground rosemary.
3. It is advisable to immediately add salt and black pepper to taste.
4. Add 1 tsp. prepared mustard and grate the garlic directly into the bowl on a fine grater.
5. Pour in sunflower oil (about 3-4 tbsp) and stir the marinade thoroughly until smooth.
6. Coat the prepared clean carcass well with the prepared spice oil sauce.
7. Don’t forget to thoroughly coat the inside of the carcass so that it is evenly soaked and marinated.
8. In order not to lose the necessary moisture in the pulp, tie the paws with kitchen string (twine) and leave to soak in spices for 3-4 hours in a cool place.
9. Cut the peeled potatoes into slices (at the rate of one potato for about 8 pieces).
10. Place parchment on a baking sheet or thick-walled ceramic dish so that we still have a large piece left on one side, which can then be used to seal our side dish well.
11. Place potato wedges on parchment, sprinkle them with paprika, curry, granulated garlic, coriander, marjoram, salt and pepper.
It is not necessary to use all the spices listed above - you can use your favorite seasonings.
12. Lightly mix the potatoes with spices and pour over the oil. It will be enough to use 2-3 tbsp. spoons.
13. Seal the parchment and secure with clothespins or another method convenient for you. The main thing is that the “bag” closes tightly - this will allow the slices to simmer until cooked inside.
14. To prevent the legs and wings of the marinated carcass from burning, wrap them in foil and place them in an oven preheated to 180 degrees. It will take 50 minutes to bake.
15. Every 10 minutes, do not forget to water with the juice that will melt from the pulp and skin onto the baking sheet.
16. Place the wrapped potatoes in the oven with the almost cooked chicken and leave to simmer for another 40 minutes.
17. After 30 minutes, remove the foil from the carcass so that the wings and legs are still slightly fried. And be sure to pour the melted marinade over it.
This partial use of foil will prevent these thin areas from burning. This simple procedure allows you to get a beautiful appearance of the finished dish.
18. Remove the finished carcass from the oven and let it cool slightly. Remove the thread that was tightening the paws.
19. Print out the potatoes and cut off the excess parchment so that they can bake to a crisp. To do this, place it open in the oven for another 5-10 minutes.
20. Place the finished baked bird and golden-brown potato wedges on a large platter.
21. For beauty and to add spring freshness, sprinkle the potatoes with finely chopped herbs.
Bon appetit!
Recipe for chicken in the oven with a crispy crust
When baking any meat, you must follow one simple rule: it must be protected from extreme heat by some kind of sauce. Then it will have a crispy crust, but it will be tender inside.
Ingredients:
- Whole gutted chicken
- Olive oil - 2 tsp.
- Mayonnaise - 1 tbsp.
- Seasoning for chicken - 2 tsp.
- Salt - 0.5 tsp. for the sauce and 1 tsp. for chicken
Preparation:
1. The most important thing to do is to cut the chicken in half along the breastbone so that it can be “flat” on the baking sheet. This way it will bake evenly. Then the cut meat must be salted on both sides.
2. Prepare the sauce by combining and stirring olive oil, mayonnaise, salt and seasoning.
3. Well, then evenly apply the sauce with your hands or a brush to the outside of the carcass.
4. Bake the meat in the oven, preheated to 200-220 degrees for one and a half hours.
Every oven is different, you may need a little more or a little less time. Keep an eye on the skin - as soon as signs of burning (blackening) appear, it’s time to take it out.
Bon appetit!
How to bake chicken with potatoes in the sleeve
The easiest and fastest way to cook poultry with a side dish is to bake them in a special cooking film made in the shape of a sleeve. It is tied along the open edges with special ribbons or secured with clips.
We will need:
- Chicken – up to 1.5 kg.
- Bay leaf – 1 pc.
- Lemon juice – 2 tbsp. l.
- Ground pepper (preferably a mixture), salt, favorite spices - to taste
- Potatoes – 5-7 pcs.
- Water – ½ cup
- Sweet peas – 4 pcs.
Preparation:
1. Cut the lemon into 2 halves and squeeze the juice out of it.
2. Add ground pepper, 2 allspice peas and salt to it, add water. Shake well.
3. Place squeezed lemon halves, bay leaves and a couple of peppercorns inside the thoroughly washed and dried carcass.
4. Cut the peeled potatoes into slices.
5. Pour half the potatoes into the baking sleeve, place the chicken on top and add the second part of the potatoes.
6. Carefully pour in the lemon-pepper marinade.
7. Tie the sleeve and shake it gently several times so that the marinade covers all the packaged ingredients.
8. Place the resulting bag on a baking sheet and make a couple of punctures in the sleeve with a toothpick on top so that the steam does not tear the film during cooking.
9. Place in an oven preheated to 180 degrees for an hour and a half.
10. Remove the baking sheet with the dish being prepared from the oven, rip open the top of the sleeve and leave for another 20 minutes until a golden crispy crust appears.
11. Carefully transfer the potatoes and cooked poultry to a plate and garnish with herbs. To give a better appearance, you can decorate the dish with fresh vegetables.
The chicken comes out with a fragrant crispy crust, juicy and very tender. And your favorite potatoes simply melt in your mouth.
Bon appetit!
Chicken tabaka – cooked under pressure
Any size chicken is suitable for this dish, the main thing is that it is broiler and not intended for long cooking. In addition to the poultry, you will need to prepare a deep bowl, plus all the ingredients listed below.
We take one or two chickens (only broiler chickens are used) weighing up to 1.5 kg each.
For one 1.5 kg carcass you will need:
- Butter – 120 gr.
- Sunflower oil – 60-70 ml.
- Dry white wine – 150 ml glass.
- Garlic - a head of 5-6 cloves.
- Red and black ground pepper - a third of a teaspoon or a little more of each option.
- Salt - a heaped teaspoon (it is better to use sea salt, do not use iodized salt).
- Any greens for decoration, plus fresh vegetables for serving (tomatoes, cucumbers, pickled onions, cilantro, capsicum), any sauces.
How to make chicken tabaka under pressure, cooking recipe step by step:
- It is not difficult to prepare such a dish; to do this, first of all, we cut up and wash our carcasses, removing all the existing feathers from them, as well as the insides.
- Dry the chicken with napkins, make a longitudinal cut in the breast area, straighten/open the carcass like a book.
- Chop half the garlic, put salt and chicken in a bag. We beat the carcass with a hammer quite carefully.
- When beating, it is recommended to crush the wings plus the joints in the shin area so that the chicken fits well in the bowl. This way it will cook better under pressure.
- We take out the carcass, put it in a bowl, pour vegetable oil and melted butter on top, then turn it over and coat the inside with the specified mixture. It is best to do this with gloves.
- The next step, when the meat has absorbed the melted butter, pour it with wine, it will give the dish a special piquancy and zest.
- Cover the dish with film and set it to marinate in the cold for three hours (you can keep the bird in the room, but then no more than 30 minutes).
- To properly prepare the Georgian treat you will need a special filling, now is the time to make it. Grind the remaining garlic, mix it with peppers, add about two tablespoons of sunflower oil, mix, and let it sit for the same time as the chicken itself.
- Place the prepared carcass in a frying pan, where you need to melt a little butter in advance. When the chicken tobacco is in the frying pan (we must place it skin side down), we place a press on top, which can be made from a lid, a smaller diameter dish where the treat is being prepared, and jars or pans with water.
- Now turn down the heat and fry the carcass under pressure for about thirty or forty minutes.
- Turn over carefully, install the press again, and continue frying on the second side. Cooking time is the same - 30-40 minutes. During this time, the carcass will already release the required amount of juice and will be fried in a delicious marinade.
- If you don't have dry white wine at home, you can replace it with lemon juice. For our carcass, the juice of half one small lemon is enough.
- Now the final touch is decoration, presentation. To decorate, finely chop the herbs, chop the vegetables, and first marinate the onion rings in balsamic vinegar with added sugar. We put all this beauty on a plate, put the poultry meat next to it, sprinkle with dill and other herbs, pour over the juice left in the special frying pan where the chicken was made.
Everything is ready, the treat can be served to the guests. Before consumption, cut the treat into portions directly on the festive table. You can take chicken meat together with vegetables or separately. Potatoes, rice, and stewed vegetables can also be served as a side dish for the dish.
Crispy-skinned chicken baked in salt
In the old days, instead of all kinds of bags, foil and marinades, housewives used ordinary coarse salt to bake game in it, like in a dough casing. The hunters themselves resorted to the same method, only this salt lump was placed in the coals of the fire. The result was simply amazingly tender meat that did not burn or dry out from the fire and heat.
So why don’t we use the old trick, adding a little touch of modernity?
We will need:
- Chicken carcass – up to 1.3 kg.
- Sherry - 0.5 cups.
- Lemon – 2 pcs. average
- Coarse salt – 1 kg.
- Fresh ground allspice – a pinch
- Rosemary sprig – 3 pcs.
Preparation:
1. Rub the well-washed and dried carcass with wine on all sides, not forgetting the inside. Sprinkle with ground pepper.
2. Place a rosemary sprig into the carcass, and chop the remaining 2 sprigs.
3. Rub the carcass with chopped rosemary.
4. Place two layers of foil on a baking sheet or cast iron frying pan and pour 1/3 of the salt in a heap, sprinkle with two tablespoons of water.
5. Place the carcass on the salt hill, pressing it down so that it sits with its back in the hole.
6. Lightly moisten 2/3 of the salt with water so that it becomes pliable, dough-like and does not crumble.
7. Cover the bird with viscous salt so that it appears as if it is in a tightly clinging cocoon.
8. Place the resulting lump in an oven preheated to 230 degrees for 80 minutes.
9. Then remove the dish from the oven. Let the salt crust cool slightly, and carefully use a masher or the handle of a knife to split it. Then completely remove salt.
10. To get an even crispier crust, you can put the bird in the oven for 10 minutes with the convection mode turned on.
11. Place your culinary masterpiece on a dish and garnish with tomatoes and herbs.
Or you can additionally bake potatoes in the oven and serve them as a side dish.
There are many more recipes for baking chicken with salt. And not so long ago a large interesting article on this topic was published on the blog. Follow the link and choose the recipe you like.
Bon appetit!
Chicken with apples baked in the oven in a sleeve
In historical films you can see that very often at royal feasts baked duck or goose with apples was served. But it turns out that the peculiar taste of this fruit is transferred to the chicken. These sweet and sour fruits are in perfect harmony with chicken meat.
Why are we worse than kings? Let's delight our taste buds with chicken and apples.
We will need:
- Chicken carcass – up to 1.6 kg.
- Apple – 3 pcs.
- Ready mustard – 3 tsp.
- Garlic clove – 3 pcs.
- Lemon – 0.5 pcs.
- Favorite seasonings, pepper, salt - to taste.
Preparation:
1. Rub the thoroughly washed and dried carcass with salt and your favorite seasonings, not forgetting the inside.
2. Grind the garlic cloves through a press and mix with mustard. Already delicious! Is it true?!
3. Coat the bird on all sides with garlic mustard marinade.
4. Cut the apples into quarters or slightly smaller. Don't forget to remove the cores along with the seeds. Sprinkle them with lemon juice to prevent them from darkening.
5. Stuff the chicken with apple slices and, to prevent them from spilling out, secure the ripped belly with toothpicks. It is better to tie the paws - they will help give shape and prevent the filling from spilling out.
6. Straighten the sleeve on the baking sheet and carefully push the chicken into the middle. Tie the edges of the sleeve so that the juice does not leak out during baking.
7. Place in an oven preheated to 180 degrees and leave to simmer in it for an hour and a half.
8. Rip open the sleeve and leave in the oven for another 20 minutes so that the steamed main product can be covered with a golden crust.
9. Place the chicken on a plate, remove the toothpicks and untie the legs. Decorate with apples and sprigs of herbs.
The meat turned out very juicy. The apples gave all their juice to the pulp, soaking up literally every centimeter of it. And because of this, it acquired additional flavor notes that everyone who tries at least a piece will feel.
Bon appetit!
How to cook a whole bird in foil
Another not at all complicated recipe that does not require culinary skills at all. It always works out for everyone, because firstly: the foil protects the meat from burning, and secondly: the meat is pre-marinated, so it always turns out juicy and tasty.
Ingredients:
- Chicken carcass – 1 piece
- Mayonnaise - 3 tbsp.
- Onion - 1 pc.
- Salt, pepper - to taste
Preparation:
1. Sprinkle the carcass with salt and pepper, then rub it in thoroughly so that the meat is well soaked.
2. Mash the onion, cut into half rings, so that it releases juice and add to the meat.
3. Add mayonnaise as the last ingredient and mix everything. Stuff the chicken with half of the resulting marinade so that the meat is well marinated. Then we take a baking sheet, put 3-4 layers of foil on it and put the carcass and marinade on the foil.
4. Next, pack the foil very tightly and carefully (so as not to tear) and leave the meat to marinate for at least an hour. Then we put it in the oven, preheated to 180 degrees for 1 hour.
5. 30 minutes before the end, remove the foil so that a crust forms on the meat.
Ready. Bon appetit!
Whole chicken stuffed with rice
In addition to potatoes, buckwheat and rice go well with dietary meat. Can you imagine how delicious the rice filling will be if it is cooked inside the chicken? After all, it will be soaked in the most delicate meat juice and will become an excellent side dish.
Shall we risk casting some magic in the kitchen to make such an amazing dish appear for dinner for our loved ones?
We will need:
- Chicken carcass – up to 1.4 kg.
- Raw smoked sausage – 150 gr.
- White wine – 300 ml.
- Ready yeast dough – 160 gr.
- Rice – 80 gr.
- Fresh lemon – 1 pc.
- Onion – 1 pc.
- Bell pepper – 1 pc.
- Chili pod – 1 pc.
- Olive oil – 20 ml.
- Sunflower oil – 1 tbsp. l.
- Garlic clove – 7 pcs.
- Thyme – 1 bunch
- Salt, paprika, pepper - to taste.
Preparation:
1. Lightly crush the well-washed and dried chicken in the breast so that it becomes a convenient “pocket” for the rice filling. Season with salt and pepper inside and out.
2. Cut vegetables and raw smoked sausage into small cubes.
3. Boil the rice until half cooked.
You can use black and white rice or a mixture, then the filling will be more interesting.
4. First add lightly crushed garlic cloves and a chili pod to olive oil hot in a frying pan, let them simmer in the oil for a minute to release the aroma. Then remove the chili and add sausage cubes to fry for a couple of minutes.
5. Place chopped onion in a frying pan and sauté until translucent. Then add all the other chopped vegetables and chopped thyme, but only half for now. Fry everything together for 2 minutes.
6. Add boiled rice to the sausage-vegetable mixture, add salt and, stirring constantly, simmer the resulting filling for another 4 minutes.
7. Stuff the chicken with rice filling and close the hole with a whole lemon. If possible, pull the edges of the abdomen and pin them with toothpicks.
8. Rub the bird with paprika and place in a baking dish. Pour in the wine and sprinkle with the other half of the thyme.
9. Cover the dish with foil and place in an oven heated to 220 degrees to bake for 70 minutes.
10. Remove the foil “lid” from the mold and thoroughly pour the wine-meat sauce over the carcass so that not only the back and thighs of the chicken are soaked with it. Bake in the oven at 180 degrees for another half hour.
11. Divide the prepared yeast dough into 2 pieces and roll them into round cakes.
12. Take 2 heat-resistant deep plates, turn them upside down and coat them with sunflower oil, use them for flatbreads as a basis for baking.
13. Place in the oven for 20 minutes, then remove and, after cooling, carefully remove from the plates.
14. When the chicken is completely cooked, remove the toothpicks and lemon from it, and then carefully arrange the rice filling into the baked edible dough “plates”.
15. Cut the baked lemon, squeeze out its juice and mix with a couple of spoons of wine and meat sauce left over from the chicken. Drizzle over cooked bird.
16. You can serve either whole or cut into large pieces, which are placed around bread plates with rice filling.
Look how beautiful it turned out! There is no shame in serving such a dish even in the most expensive restaurant. So be sure to take this idea into account. You will definitely need it.
Bon appetit!
Recipe for cooking chicken in the oven on a bottle
If your stove does not have a grill spit, then don’t worry! An ordinary thick-walled beer bottle can serve as an excellent replacement. We also use the contents of this improvised “stand” during the cooking process.
What is good about this cooking method? Excess fats will be rendered onto a baking sheet and people who are prescribed a strict diet will also be able to enjoy the aromatic, tender meat.
We will need:
- Chicken carcass – up to 1.9 kg.
- Beer – 1 bottle
- Sunflower oil – 2 tsp.
- Poultry seasoning – 2 tsp.
- Paprika – 2 tsp.
- Pepper, salt - to taste
Preparation:
1. Mix all spices with sunflower oil and beat thoroughly until a homogeneous emulsion.
2. Coat the well-washed and dried chicken with the resulting oil marinade and place it in the refrigerator to soak in spices for 12-24 hours.
3. Wash the beer bottle well so that the glass is absolutely clean without any streaks or stickers.
4. Pour 2/3 of the beer into a suitable container and leave for later use. We leave 1/3 in the bottle, onto which we place the marinated chicken.
5. In an oven preheated to 180 degrees, place a bottle with a mounted bird on a tray in the lowest position and bake for 100-120 minutes.
6. After the first 25 minutes of baking, water the carcass with beer, which was poured from a bottle earlier, at intervals of 15 minutes.
To prevent the top of our “pyramid” from burning, you can cover it with foil.
7. Remove the finished chicken and cool slightly so that the juice does not splash when cutting.
8. Or you can first put the whole carcass on a dish and show it in all its glory. Decorate as you wish. And then cut it and put it on the table.
Really beautiful! Do you know how delicious it is?! M...m...m..., just lick your fingers!
Bon appetit!
The beauty of a whole baked chicken is the ability to serve it both in a small circle of family and at a large table of guests. It looks quite original, and you can divide it into small pieces right in front of everyone.
Can you imagine the divine aroma that comes with the first cut? And the sound of the crust crunching under the knife? And the sight of the most tender marinated meat? Yes, the guests will drool just from the sounds, sights and aromas alone! And this wonderful moment will remain in their memory - when they try the first piece of chicken!
Bon appetit and grateful eaters!
Author of the publication
offline 9 months
CHICKEN TOBAKA IN THE OVEN QUICKLY
Why do I like this particular recipe?
Firstly, cooking tobacco chicken does not take much time. And the dish itself is tasty, aromatic, and inexpensive. But this is far from the main thing. For me, the main thing is that the chicken carcass is fried evenly on all sides, which means that absolutely all of its skin will become crispy and tasty. You've probably already realized that this is the part of fried chicken that I love the most.
I would even just say this one. After evenly cutting off the golden, crispy skin with a thin layer of meat, I usually leave the rest for later. Well, this is such a bad habit...
- 1 medium-sized chicken carcass
- 2 tbsp. soy sauce
- salt
- 1/2 tsp. dry garlic
- ground paprika
- black pepper
- Let's start preparing the tobacco chicken by cutting the gutted and washed carcass lengthwise along the breastbone.
- Is it worth beating the chicken? It depends on the origin of your carcass. If you have store-bought poultry, then you don’t have to pound it; the meat will already be soft. If you have a home broiler, but the cut bird carcass must be covered with cling film and lightly beaten on both sides with a culinary hammer. If you have domestic chicken that is not a broiler breed, then it is better not to cook tobacco chicken from it at all.
- Rub the chicken on both sides with salt and soy sauce. Then rub in the spices. If you have time, then you can marinate the bird by placing it in a plastic bag for 30 - 40 minutes. If you don’t have time, then in principle everything is ready for further cooking.
- Since we will be cooking tobacco chicken in the oven, we will prepare a grill and lightly grease it with vegetable oil. Preheat the oven to 180C.
- We “open” the carcass and place it back up on the grill. Place in a preheated oven. Place a baking sheet with a thin layer of water under the grill so that the fat dripping from the chicken does not burn or smoke. It is advisable to turn on convection in the oven.
- Now our tobacco chicken will cook in the oven for 30 - 40 minutes (depending on the size and breed of the bird). 5 minutes before the end of cooking, drain the pan and turn on the grill to brown the back of the chicken.
