Best Chicken Bottle Recipes

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

3 recipes for the juiciest and most flavorful chicken on a bottle

Chicken is very often included in recipes for proper nutrition, although this applies mainly to boiled or stewed meat. However, it can also be prepared so that the dish turns out to be juicy, tender and with a golden brown crust. To do this, just bake the bird on a bottle in the oven.

Chicken with sour cream and mustard

The composition of the products that you need to cook poultry according to this recipe:

• chicken carcass - 1.5-2 kilograms;
• mustard - 2 tablespoons;
• sour cream - 3 tablespoons;
• turmeric - 1/2 teaspoon;
• peppercorns - 10 pieces;
• bay leaves - 2 pieces;
• dried garlic - 1/2 teaspoon;
• salt - 1 teaspoon;
• curry - 1/2 teaspoon;
• vegetable oil - 3 tablespoons.

For cooking, you first need to rinse the whole chicken carcass well and dry it thoroughly with paper towels. If the skin is wet, then it simply will not absorb the marinade. When the meat is cooked, marinade must be made. Combine sour cream, mustard, turmeric, curry, bay leaves, dried garlic, salt and vegetable oil in a bowl.

All components of the marinade should be mixed well. You can also add Italian herbs, special spices for chicken or sweet paprika to it. Sour cream, if desired, can be replaced with kefir or plain unsweetened yogurt. Each of these dairy products softens the pungent taste of the mustard and also makes the meat more flavorful.

Next, you need to generously grease the meat with marinade. Put the prepared carcass in a bowl and cover tightly with cling film or foil to avoid chapping. Then place in the refrigerator and leave to marinate for 12 hours so that the meat softens well. Only if the chicken was young can you marinate it for about 2 hours, leaving it on the kitchen table.

When the carcass has stood in the marinade for the right time, it can be baked. To do this, pour water into a glass bottle and pour spices into it, for example, a mixture of Provencal herbs. Next, you need to put the carcass on a bottle, place it on a baking sheet and send it to a cold oven. Pour some water into a baking sheet and only then turn on the oven. Bake at 200 degrees for 60 minutes.

During the cooking process, the meat must be periodically watered with juice flowing onto a baking sheet. If the top of the carcass starts to burn, you can cover it with baking foil. Remove the baked aromatic chicken from the bottle and put on a plate. Serve with a side dish and vegetables.

Chicken with garlic

Required Ingredients:

• whole chicken - 1.5 kilograms;
• garlic - 6 cloves;
• ground black pepper - 1/2 teaspoon;
• mayonnaise - 150 grams;
• table salt - 1 teaspoon;
• bay leaves - 2 pieces.

Before marinating, thoroughly wash the meat in cold water. Then the carcass must be rubbed with salt and left for 10 -15 minutes. Put the mayonnaise in a bowl and squeeze the peeled garlic through a press. Add bay leaves, ground pepper and salt to this. Stir all the ingredients well and evenly grease the carcass that has stood in salt.

After that, you need to put it in a bowl from under the marinade and wrap it in several layers of cling film. In order for the meat to marinate well, it should be placed in the refrigerator overnight. It is important to keep the chicken in the marinade for the required time, then the meat will be tender and juicy.

After the chicken is marinated, it must be removed from the refrigerator. Then take a bottle and fill it 2/3 with water, add hop-suneli spices and put the carcass on it. Place the entire structure on a baking sheet and send to the oven. Bake for about 1 hour at 180 degrees.

After about 30 minutes, the top of the carcass must be carefully wrapped in foil so that the meat does not burn or become tough. Remove the finished rosy chicken from the bottle and cut into pieces. Recommended to be served with cereals, pasta and tomato sauce to improve the digestion process.

Chicken "With peppercorn"

List of products that you need:

• a chicken weighing about 2 kilograms;
• pepper mixture - 1 teaspoon;
• garlic - 3 cloves;
• ground chili - 1/2 teaspoon;
• turmeric - 1 dessert spoon;
• bay leaves - 2 pieces;
• paprika - 1 dessert spoon;
• salt - 1 dessert spoon;
• olive oil - 3 tablespoons.

First, a whole chicken must be washed, rubbed inside and out with salt and left to dry completely. Separately, you need to prepare the dressing for pickling. To do this, pour olive oil into a bowl, squeeze out the garlic, add ground chili, turmeric, pepper mixture, paprika and add bay leaves. Mix the mixture thoroughly and apply to the carcass not only on top, but also inside.

Place the marinated meat in a bowl and wrap well with baking foil. In order for it to be well saturated, you need to keep it in the refrigerator for at least 8 hours. It is best to marinate the carcass in the evening and let it sit overnight. Further, for preparation, you will need a low bottle, for example, from beer. Pour water into it, but not to the neck, but just over half, and add spices, for example, a mixture of ground peppers.

Then place the chicken on the bottle. Place a grate at the very bottom of the oven and place a mold on top. Place the bottle in the center and pour in about 150 ml of water. Bake at 180 degrees from 50 minutes to 1 hour 20 minutes, depending on the size of the carcass.

For even baking and a golden crust, the pan must be turned every 20 minutes. After cooking, you need to let the chicken cool slightly and remove from the bottle. The whole dish is served with fresh vegetables laid out around it.