There is a bird in the pan. Preparing to become either lunch or dinner - how the card will fall, and how to gain time for cooking. however, I have not decided how to cook it yet, however, this is not particularly important - now there is little fuss with chicken.
Chickens are now white and pink, lush, like Russian beauties from Kustodiev's paintings. Everything in them is good, at first glance: you don't need to marinate or beat off, just baked in the oven - the meat is soft.
however, many chickens have an unpleasant taste of fat, which, in combination with some spices and herbs, actually causes nausea... Therefore, you have to look for a chicken. We take halal ones - they will be tastier.
And nowadays, you also need to cook chicken with caution. Because it spreads out during cooking ...
Sometimes I remember the times of my childhood, when the chickens were not white and pink at all, but blue. They were ironically called "running" and came up with a lot of ways to cook so that the meat was "bruised" and juicy.
I wonder how many people cook like that now?
Chicken on a bottle
The chicken was washed, sometimes marinated, and in very tough marinades, even with vinegar, and then put on a bottle. They took a beer or lemonade bottle, most often, not even water was poured into it, but brine - water mixed with salt, garlic, spices.
In this form, the chicken was baked until a golden brown crust appeared on the outside, in the nutria it was literally steamed.
True, this method did not help much, the meat still remained rather tough. And in appearance it turned out wonderful.
Chicken in a jar
Every time I tell this simple way of stewing, they tell me - well, you pour it, someone would cook in a jar!
But they cooked, and many, and it turned out deliciously - already horror. Now, if you want to repeat, you can take a clay pot, then there was a shortage of pots.
Therefore, they cut a lot of onions and put them in a glass jar without cracks or flaws - a layer of onions, a layer of salted and peppery chicken cut into pieces, again a layer of onions... And so on until the end. The last, of course, was the bow.
Closed with a seaming lid, after removing the gum from it.
We put it in a cold - just cold - oven and turned on the heating. An hour and a half on fire (no more than two hundred degrees), another half hour, or even more, they were allowed to cool.
The chicken was tender, fragrant, stewed in onion juice. And the onions themselves went well instead of sauce or gravy.
Chicken on salt
The bird was marinated in advance - for two hours, or even three. we did it in kefir or in sour cream, and someone, I already wrote, made a marinade in vinegar.
And then everything is simple - they warmed up the oven, took a baking sheet, poured salt on it - more, a pack, or even two, so that the salt became a pillow and... laid out the chicken. Breast-down most often. and set to bake.
The bird turned out to be harsh, but tasty. The only thing that always upset me. that the skin from the breast still turned out to be inedible.
Sugar Chicken
Yes, yes, and that was. The chicken was chopped into portions, and then each piece was rolled in sugar and sent to a well-heated frying pan. Fried until a bright sugar crust was obtained (it would have been impossible without sugar), removed, shifted then a little water was poured into a saucepan, salt, spices, seasonings were added and stewed... quite a long time extinguished.
It turned out to be a very interesting dish, by the way, sugar did not spoil it (later it was not felt at all).
Ps. I also remember how the chicken was baked in clay - but this is more of a rural village dish, it was not repeated at home.
If you remember some other methods, now abandoned - share!