The main advantage of the dish is the absence of the need to add fat during cooking. The chicken is baked in its own juice, soaking all other ingredients with it, while remaining juicy, soft and low in calories. But even here there are subtleties and secrets - you need to know exactly how long to bake the chicken in the sleeve, how to marinate and stuff it.
How to bake chicken in a sleeve
To do it for real delicious dish, you need to decide: the bird will be cooked whole or in pieces, what vegetables or cereals will complement it. There are several secrets to roasting poultry, for example:
- think about the composition of vegetables. If you choose eggplants or tomatoes, the dish will turn out very juicy. The bird will be stewed with vegetable juice, but you should not expect a golden brown crust.
- add peppers, tomatoes, eggplants or mushrooms to already ready-made dish.
- When baking potatoes with poultry, consider the cooking time for each product. It’s better to cut the carcass into portions, so the chicken in the sleeve in the oven with potatoes will cook faster.
- The main condition is to hermetically seal and tie the sleeve.
Chicken with potatoes in the oven in the sleeve
Classic recipe roast includes vegetables (onions, carrots) and whole or chopped poultry. You can add bell pepper, pumpkin, eggplant, zucchini, but this should be done at the very end of baking. If you don’t have a whole carcass at home, replace it with thighs. Adding sour cream - controversial issue, a matter of taste, but with it, chicken in a sleeve in the oven will be more satisfying.
Ingredients:
- chicken thighs – 800 g;
- potatoes – 6 pcs.;
- sour cream – 300 g;
- salt, spices, bay leaf– to taste;
- onions – 2 pcs.;
- carrot – 1 pc.
Cooking method:
- Prepare the sauce - mix sour cream with salt and spices.
- Peel the potatoes and cut them in large pieces or records.
- Wash the thighs and dry them. If the chicken with potatoes in the baking sleeve will be cooked whole, then select a medium-sized carcass so that it is baked.
- Divide the sauce in half between two containers. Marinate the potatoes and chicken separately.
- Place the meat and potatoes at the bottom of the bag, add the remaining sauce, and add a bay leaf. Bake for an hour in the oven at a temperature of 190-200 C. 5 minutes before turning off, pierce the film so that a crust forms on the food.
Chicken with vegetables in the sleeve
A spectacular, amazingly tasty homemade dish that is perfect for the holiday table. The chicken is baked whole, soaked in the aroma of the ingredients, and becomes juicy and rosy. Vegetable filling served as a side dish. In order for the chicken with vegetables in the sleeve to bake well in the oven, choose a small carcass and do not cut the filling too finely.
Ingredients:
- bell pepper – 2 pcs.;
- carrots – 2 pcs.;
- broiler – 1300 g;
- onions – 2 pcs.;
- garlic – 4 cloves;
- zucchini – 400 g;
- butter – 100 g;
- lemon zest, seasonings - a pinch.
Cooking method:
- Melt the butter, add salt, spices, chopped garlic, lemon zest, stir well.
- Peel all vegetables and cut into equal slices.
- Wash the carcass, thoroughly clean the insides, and dry on a paper towel.
- Lubricate it inside and out with aromatic sauce, leave a little for vegetables.
- Tie one side of the sleeve, place half of the filling, chicken breast side up, and lay out the remaining ingredients. Tie the other end well, leaving some space.
- Bake the chicken at a temperature of 190-210C for 70-80 minutes.
Chicken with rice in the sleeve
A wonderful dish that is sure to add variety to your daily diet. In addition, chicken with rice in a baking sleeve is prepared with maximum savings of the housewife's time and effort: you only need to prepare the ingredients, put them in a bag, bake, lay out and serve. The kitchen, oven and baking sheet will remain clean, and this time can be devoted to other things.
Ingredients:
- long rice – 200 g;
- chicken carcass – 900 g;
- onions – 2 pcs.;
- carrots – 2 pcs.;
- turmeric, paprika – 1 tsp;
- water – 200 ml.
Cooking method:
- Wash and soak the rice in advance. To do this, pour a glass of boiling water over clean cereal for 60 minutes.
- Chop the carcass into portions, season with spices, salt, turmeric and paprika for color. Marinate for 30 minutes.
- Peel the vegetables and cut them into cubes.
- Place chicken, vegetables, and rice at the bottom of the bag. Season everything with salt and mix.
- Pour a glass of warm water, tie the other end, leaving some space.
- Bake the dish in the oven at 180C for 40-50 minutes.
Chicken in a sleeve with apples
Fragrant, tender chicken meat is soaked apple juice, the smell and slight sourness of lemon, fragrant herbs. It is better to prepare the dish from sweet and sour varieties of apples and use rosemary, Provençal herbs, and nutmeg. Serve buckwheat, potatoes, rice or vegetables as a side dish. On last stage bake for 8-10 minutes, cut the bag so that the chicken with apples in the sleeve is browned.
Ingredients:
- broiler (1.2-1.5 kg) – 1 pc.;
- apples – 4-5 pcs.;
- lemon – 1 pc.;
- vegetable oil– 50 ml;
- spices - to taste.
Cooking method:
- Wash the chicken carcass thoroughly inside and out and dry.
- Squeeze the juice of half a lemon, add spices, salt, oil, and grind the mixture well.
- Rub the carcass with lemon dressing.
- Peel the apples, cut them into quarters, remove the seeds. Stuff the carcass with them. Close the hole with half a lemon and secure with toothpicks.
- Place the chicken in the bottom of the roasting bag, tying it well at both ends but leaving some space.
- Bake in the oven for 60-80 minutes until cooked through, cutting the bag 5 minutes before turning off to allow the bird to brown.
Marinade for chicken in the sleeve
If you ask a good chef how to cook chicken in the oven in a sleeve so that it is amazingly tasty, he will definitely recommend marinating it. Pay attention to 5 proven, universal methods:
- wine. Mix some sweet mustard and apple cider vinegar, dilute with white wine. Add a little salt and oil. Chicken in the oven in the sleeve turns out surprisingly tender, with spicy taste;
- citric. Mix the juice of half a lemon with olive oil. Add some ground pepper and salt. This great recipe fillet marinade;
- spicy chinese. This dressing is made from grated ginger and soy sauce. Add chopped garlic and oil to the mixture to taste;
- honey This popular wing marinade is also great when you need to cook your chicken upside down. Take melted honey and mix with soy sauce and oil. Add any spices, mix the chicken marinade in the sleeve;
- original. Pour a glass of kefir, add a few chopped cloves of garlic, lemon juice, finely chopped onion, salt and a drop of Tobasco sauce. The recipe is suitable for baking, frying the bird whole or in pieces.
Video: chicken baked in a sleeve
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Cooking delicious and aromatic chicken in the oven, what could be easier? It will take very little time and effort, and the result will exceed all expectations. A baking sleeve will help with this like no other. So, today we have chicken in a sleeve in the oven, we attach the recipe step by step with photos for clarity, everything is simple, and the result is awesome!
Baked chicken in the sleeve can be the main dish, as on normal dinner, and on festive table. It is appropriate everywhere, guests will always be happy with it. Also good - especially with breast meat and apples.
Ingredients:
- Chicken carcass 2-2.5 kg;
- Mayonnaise - 40 g;
- Black ground pepper;
- Allspice peas;
- Bay leaf 4-5 pcs.;
- Garlic 2-3 cloves;
Cooking chicken in the sleeve:
A chicken carcass must be tarred over a fire if there are remains of fluff and feathers on the skin. Wash thoroughly and dry with a towel.
To ensure that the chicken on the table has a beautiful aesthetic appearance, tie its legs with thread. In this case, it will be possible to avoid breaking during baking and it will remain intact.
Pour mayonnaise into a small container, add ground black pepper, salt and stir. If the skin of the carcass is very hard, you can add more mustard, but if it is young and tender, then this is not necessary. The mayonnaise should make the crust golden brown and crispy.
Peel the garlic, cut it into several pieces and, using a knife, make a 45 degree puncture under the skin and insert a piece of garlic there. Rub the carcass with mayonnaise, salt and pepper on top and inside.
Prepare a baking sleeve. It is necessary to cut the required length correctly. If it is not enough, then the sleeve may open during baking and the seal will be broken. Cut off the sleeve, place the chicken inside, add evenly bay leaves and allspice peas, thanks to which, as well as garlic, the chicken will be aromatic. Tighten the edges of the sleeve on both sides with metal clips and place it on a baking sheet. If the size of the sleeve allows, add chopped apples or potatoes to the chicken, and you will immediately get a side dish for the chicken, very tasty, soaked in the juices of the bird, and incredibly aromatic.
The oven should first be thoroughly preheated to 180 degrees and the chicken should be placed in it. The baking process will take approximately 45-60 minutes, which depends on the size of the carcass, so check the degree of readiness visually. As soon as you see that the chicken is almost ready, carefully open the sleeve to brown the skin. Remember that you can get burned by the steam! Some modern ovens bake in such a way that a beautiful crust is obtained directly in the sleeve.
That's it, our chicken with garlic, baked in a sleeve in the oven in a sleeve is ready! Before serving, remove the string from the legs and move cooked chicken on a platter and you can treat guests and household members. Bon appetit!
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 own juice. 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 products - a chicken carcass and spices, and the result will be 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).
Taste Info Poultry main courses
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.
How to cook a whole baked chicken in a sleeve in the oven with a crust
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 required quantity culinary sleeve, the bird should be positioned freely in it, and a margin should be left 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.
Place the chicken in the sleeve on a baking sheet or in 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 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.
Teaser network
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. Filling with nuts, almonds or offal goes well with chicken ( chicken liver, lungs, hearts). Chicken with vegetable or fruit filling (oranges, quinces, pears, grapes, pineapples) will turn out juicy and tasty.
Let's take a closer look simple example, how to cook 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 pepper, cucumbers) or young boiled potatoes.
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, prepare zucchini or eggplants, onions, carrots, sweet bell peppers, tomatoes, sliced into slices with the chicken, cauliflower or broccoli, champignons.
- 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.
Chicken in the oven, cooked in various ways- a simple classic for a family dinner or some festive or just special evening. You can bake in the oven in different ways, each experienced housewife has in its arsenal a couple of proven recipes for baking chicken. 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;
- Baking sleeve
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 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!