How to bake chicken legs in the oven. How to deliciously bake chicken legs

How to cook chicken legs in a slow cooker

Chilled chicken legs are one of the fattiest parts of the bird. Calorie content can be adjusted by the amount of fat and skin. Drumsticks with sour cream or tomato sauce make a universal treat for potato, buckwheat, rice side dishes, as well as pasta.

Before cooking chicken legs in a slow cooker, they need to be cleaned of all feathers and hairs and dried with a towel. For special juiciness and pronounced taste, prepare a marinade from any type of freshly ground pepper, rosemary with a spruce aroma, bright turmeric, curry or oregano. In order not to waste time on marinating, you can cook the meat with sour cream or cream sauce, with the addition of aromatic olive oil and soy sauce.

The “Frying” and “Baking” modes are most suitable for obtaining a golden brown crust on poultry, and the “Stewing”, “Pilaf”, and “Chef” options are suitable for obtaining stewed meat that resembles stew. On average, the cooking time ranges from 40 minutes to an hour, depending on the size and youth of the pieces.

How to cook?

There are few people who purposefully strive to increase the calorie content of a dish, but there are more than enough of those who would like to reduce it. In order for chicken drumstick to remain relatively dietary, you need to cook it correctly or at least avoid making common mistakes.

For example, those wishing to lose weight are advised to remove the skin from the leg before consumption. If a person really loves chicken precisely for this part of it and is not ready to give up the skin, then it is worth limiting the cooking methods more strictly - in fact, you will only have to boil the meat, steam it or bake it without adding oil. After removing the skin, you can try cooking in other ways. For example, you should treat yourself to a fried leg. However, it must be remembered that you should not abuse such delicacies.

In order to taste the drumstick and not overdo it with the amount of calories, it is better to prepare composite dishes in such a way that a significant amount of them is provided by much lower-calorie components. Luckily, chicken pairs well with a variety of fruits, so it's often served accompanied by pineapple or the more familiar apple. The latter, by the way, require even more calories for their digestion than they provide, so they can slightly reduce the energy value of meat, whose share in the total weight will be relatively small.

It is also worth considering that a huge percentage of calories comes not even from meat, but from the sauce with which it is often consumed. The same mayonnaise on average has a mind-boggling 680 kcal per 100 g, and even its relatively dietary varieties can turn out to be higher in calories than meat.

If the issue of calories is of concern due to the desire to reduce your weight, then you also need to pay attention to the fact that salt and some spicy seasonings can contribute to fluid retention in the body, so it is better to be very careful with these ingredients.

To learn how to prepare dietary chicken legs, watch the following video.

If you try to determine the most versatile and easy food, most people will choose chicken. Indeed, it is the lightest and most appetizing snack that gratefully accepts seasonings. And the legs are also quite fatty, and therefore men also value them. The calorie content of a chicken leg may vary depending on the method of preparation, but in any case, the indicator will surprise a losing weight person, for whom calorie content is the main factor of choice. Let's reveal the secret!

Stewed chicken legs in a slow cooker

The convenience of preparing juicy drumsticks in a slow cooker lies in the completely autonomous process of stewing meat. The uniform simmering effect results in meaty chicken legs in a rich sauce with a light garlic aroma. It is important to remember that store-bought drumsticks will cook faster than homemade ones, but it is better to opt for natural farm-raised poultry.

Ingredients:

6 legs;
large onion;
1 large carrot;
a pair of garlic cloves;
10 ml refined oil;
1 tsp. ground curry powder;
a pinch of salt with fresh ground pepper;
parsley and a bunch of dill to taste.

Cooking method:

Divide the onion into thin half rings, grate or chop the carrots coarsely.
Cook vegetables for 10 minutes on opium “Frying” in a greased multicooker bowl. Make sure that the sauteed vegetables do not overcook, but are covered with a golden blush.
Wash the drumsticks well, rub the meat on all sides with freshly ground pepper and salt. Place the meat in the slow cooker and continue frying for another 10 minutes, turning the pieces so that they brown evenly.
Pour hot water over the ingredients so that the liquid covers the meat and vegetables. If you wish, you can add spice to the dish with a bay leaf and 2-3 peas of allspice.
Set the “Quenching” program and heat treatment time for 1 hour. For homemade chicken, the time can be increased by another 30 minutes so that the fibers have time to soften.
At the end, open the lid slightly and add chopped garlic and chopped parsley with dill for flavor. Once ready, leave the multicooker on the “Warming” mode for 20 minutes.

Stewed chicken legs with soft thin skin and shiny fibrous meat, cooked in a slow cooker, go well with fluffy mashed potatoes, crumbly buckwheat, pasta and all types of vegetable salad.

Baked chicken legs in a slow cooker

Appetizing baked chicken legs in a slow cooker with a crispy crust and soft fillet will not leave anyone indifferent. The fillet melts in your mouth due to the juices being sealed inside the piece of meat in a pocket of cooking foil.

Ingredients:

6 chicken legs;
1 tbsp. l. mayonnaise;
3 garlic cloves;
½ tsp. spice mix for chicken;
1 tsp. mustard;
1 tsp each without a mountain of salt and crushed pepper.

Cooking method:

Generously spread the cleaned chicken drumsticks with mayonnaise and sprinkle with a mixture of spices. For juiciness, you can leave the workpiece to marinate in a cool place for about 2 hours.
Place a piece of foil on the bottom of the bowl, place the marinated legs on it, and cover the meat with a second piece of foil on top.
Secure the edges of both pieces of foil tightly so that the meat juice does not leak out during cooking.
Cook the chicken for about 40 minutes with the “Bake” mode set.

Place the appetizing dish on boiled rice with spices, pour over the juices and sprinkle with chopped parsley.

Steamed chicken legs in a slow cooker

Steamed chicken legs cooked in a slow cooker are a dietary dish, since the bird contains about 90 Kcal/100 g. The meat completely retains healthy protein and does not contain carcinogens or harmful fats.

Ingredients:

400 g legs;
3 tbsp. l. Teriyaki sauce;
3 tbsp. l. cold pressed oils;
1 tsp. without top of salt;
a pinch of ground paprika;
1 tsp. ground curry;
1 tsp. small dill;
2 bay leaves;
600 ml of drinking purified water;
10 peppercorns.

Cooking method:

It is important to choose bright seasonings that make the gray-yellowish color of the meat piquant and appetizing.
Wipe the legs from moisture with a kitchen napkin, cover the surface with curry powder, ground paprika and soy sauce.
Salt the drumsticks and sprinkle with olive oil; lightly rub the spices into the drumsticks. Let the mixture sit for 10 minutes to marinate the chicken.
Pour water into a bowl, add bay leaves and peppercorns, and boil the liquid.
Place the marinated legs in the food compartment, also add a little dill for flavor. Place the device over boiling water.
Turn on the “Cooking”, “Soup” or “Steam” mode.
Cook the meat over aromatic steam for about 30 minutes.

Ready-made dietary legs are best served with boiled long rice, lettuce, pieces of meaty home-grown tomatoes and velvety cheese.

Number of calories depending on cooking method

In addition, the method of preparing shin dishes also affects the calorie content of the product. When it is cooked in the oven, the fat in the skin on it is burned. That is why the calorie content remains within 180.

The simplest dish and method of preparing it is, of course, boiled chicken drumstick. Anyone can play the role of a chef. You don't need any special skills. And another value of boiled chicken lies in its low calorie content. For 100 grams of meat it is only 170 calories. This is the dream of any person who dreams of losing weight

Chicken cooked in a frying pan is very tasty. Many people love this meat with an appetizing crispy crust. And also beautifully decorated with spices and herbs. However, you should not eat such dishes often. First, the calorie content of a fried chicken drumstick is 240 calories or more. Secondly, such a dish may not always be beneficial for the human stomach.

The average calorie content of smoked drumstick is 190 calories. Especially if it is cold smoked.

baked chicken drumsticks

rich in vitamins and minerals such as: choline - 12.2%, vitamin B5 - 17.6%, vitamin B6 - 15.1%, vitamin B12 - 12.5%, vitamin PP - 21.2%, phosphorus - 20 .6%, selenium - 36.8%, zinc - 15.5%

Choline
is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B5
is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6
is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B12
plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Selenium
is an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, and is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Zinc
is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Chicken is a popular product that regularly appears on our tables. Many people like chicken fried or baked in the oven without oil, while others prefer it boiled or stewed.

As a rule, poultry meat is salted, but sometimes it is eaten without salt, replacing it with aromatic herbs and seasonings. The variety of chicken preparations is simply amazing. But what are the calories in chicken cooked in different ways? Let's find out more!

No type of meat contains as many important substances for the human body as chicken. It contains calcium, magnesium, phosphorus, potassium, iron, as well as valuable vitamins A, B1, B2, B2, B3, B5, B6, B9, C, E and a number of amino acids. But the most important thing is that it is a source of easily digestible protein, which activates the growth of muscle mass.

Useful properties of chicken meat:

activation of muscle growth;
strengthening nails and hair;
acceleration of metabolic processes in the body;
positive effect on the functioning of the reproductive organs;
normalization of the nervous system, reduction of stress and anxiety levels;
maintaining normal blood pressure.

Nutritionists recommend consuming domestic chicken, since artificially bred birds are often raised with hormones and treated with antibiotics. Among all the methods of preparing chicken, preference is best given to boiling, steaming, stewing or baking, but in no case frying. The fact is that during frying, protein molecules are damaged, the amount of fat increases, and carcinogens are released.

Photo source: shutterstock.com

It is also not recommended to eat smoked chicken, since, in addition to natural smoking, there is another way to obtain this tasty meat - chemical processing, during which phenols and carcinogens are formed.

It is important to remember that the most dangerous part of the chicken is the skin, as it acts as a kind of garbage can for birds. It is in it that toxins, metals and other harmful components present in polluted air accumulate. Therefore, the skin must be removed.

Chicken legs with sour cream in a slow cooker

Stewed chicken legs with sour cream, cooked in a slow cooker, completely preserve the natural taste of dietary meat. Seasonings enhance the aroma of chicken, and the addition of mushrooms gives the dish a special forest aroma.

Ingredients:

5 drumsticks;
500 g champignons;
3 onions;
250 g of store-bought sour cream (homemade melts completely);
2 tsp. curry powder;
½ tsp. turmeric;
1 laurel leaf;
a little salt;
3 tbsp. l. refined oil.

Cooking method:

Pour oil into the bowl and fry the cleaned and dried drumsticks.
Sprinkle the meat with a little salt and simmer the chicken until golden brown using the “Fry” option.
Add chopped onion and fry until caramel-colored.
Add diced or sliced champignons and continue frying for 5 minutes.
At the end, add sour cream and season the dish to taste.
Cook the treat using the “Stew” option for about 30 minutes.

Serve with boiled potato slices and rich sour cream and mushroom sauce.

Chicken legs with potatoes in a slow cooker

Chicken legs with potatoes, cooked in a slow cooker with creamy cheese sauce, are a harmonious and satisfying lunch for a large family. Cooking a dish is quick and inexpensive, and the housewife does not need to stand at the stove when using an innovative device.

Ingredients:

8 drumsticks;
10-15 small potatoes;
4 tbsp. l. 15% sour cream;
100 g salty hard cheese;
1 tsp each grated smel-suneli and saffron;
½ tsp. ground pepper;
a pinch of fine salt;
small onion head.

Cooking method:

Remove the skin from the legs. It can be left at the request of the hostess.
Rub the meat thickly with seasonings and salt, coat fresh drumsticks with sour cream.
Place the chicken in the multicooker bowl and leave it turned off for 20-30 minutes.
Grate the cheese and chop the onion into medium cubes.
Peel the potatoes, cut into large slices, pepper and add salt.
Place onions and potatoes in a bowl. The cheese will be placed on the meat.
Place a steamer over the meat and place the potatoes and onions in it.
Select the “Baking” mode and the cooking time is 1 hour, since steamed potatoes take longer to cook. During this time, the chicken will be soaked in excellent cheese sauce, become soft and melt in your mouth.
During stewing, the legs can be turned over so that the meat browns evenly on all sides.

Place potatoes in sauce on a plate, add chicken pieces and herbs of your choice on top.

Ham in the oven. Chicken legs in the oven

Chicken legs are marinated in a spicy sauce with spices and garlic and baked in it. There is no mayonnaise in the recipe. This method makes it convenient to cook a large amount of chicken at once (4-5 kg), which is important for corporate events, anniversaries, parties and other events with a large number of guests.

Before baking, the legs should be marinated so that the meat has time to salt and is not bland. It is most convenient to use a ready-made mixture of spices - choose seasonings for chicken without salt and flavor enhancers, which contain only natural spices, dried herbs and vegetables (onions, garlic, pieces of sweet pepper, mustard powder, savory and basil, allspice, etc. .).

Additionally, add a little mustard and lemon juice to the marinade to soften the meat and make it more tender. For color, you can add a little ground sweet paprika, and for flavor, add a couple of cloves of garlic. To make the crust crispy and crispy, while baking the legs, brush them with a small amount of ketchup or ready-made adjika.

In this recipe we will bake the legs (chicken quarters) in the oven open method, that is, without using a sleeve or foil. Since a large amount of meat will be placed on the baking sheet, this is not necessary, there will be enough moisture, and the chicken itself will turn out juicy and soft, with a golden brown crust.

Total time: 12 hours | Cooking time: 90 minutes Yield: 12 servings | Calories: 158.31

Ingredients

chicken quarters (10 pieces) – 5 kg
salt – 5 tsp.
seasoning for chicken (without salt) – 1 pack
sweet ground paprika – 2 tsp.
hot red pepper – 1/3 tsp.
mixture of ground peppers – 1/3 tsp.
lemon juice – 4 tbsp. l.
vegetable oil – 3 tbsp. l.
garlic – 4-5 teeth.
ready mustard – 2 tsp.
adjika sauce or ketchup – 1 tbsp. l. for greasing the legs

Preparation

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First you need to prepare the meat: inspect each piece for any remaining feathers, rinse and dry.

Prepare the marinade, combine in a small bowl: vegetable oil, lemon juice, mustard, garlic (press through a press), salt and all the spices on the list. How much salt do you need? For every 1 kg of legs you will need 1 level teaspoon of salt. And don't forget to make sure that the chicken seasoning you use does not contain salt! The marinade should be thick, like gruel.

Rub each leg with the resulting aromatic mixture on all sides - about 1 teaspoon of marinade is needed for 1 chicken quarter.

Since we will be cooking several kilograms of chicken at once, it is most convenient to place the meat in a deep bowl or bucket with a volume of at least 5 liters made of food-grade plastic. The denser the meat is packed, the better. Cover the top with a lid (do not cover it with film, as the meat may suffocate!). In this form, we send it to marinate in the refrigerator overnight, that is, for 10-12 hours.

When the legs are properly marinated, take them out of the refrigerator and leave them at room temperature for 1 hour - the meat should warm up, then it will cook more evenly. Then place the pieces on baking trays (the sheets should be greased with a minimum amount of vegetable oil and rubbed with the palm of your hand). Please note that we place the legs skin side down first.

Place in the oven, preheated to 180-190 degrees. Bake for 30 minutes, then turn the meat over to the other side and continue baking until fully cooked - about 1 hour (since we are cooking a lot of meat and it is distributed on 2 large baking sheets). The exact time will depend on the capabilities of your oven. You may need more of it; readiness should be determined by the juice that will flow out when the legs are pierced; it should be transparent, without blood.

About 10 minutes before the end of baking, brush the meat with a brush dipped in homemade adjika or ketchup - this will give the crust an appetizing appearance. It is also advisable to baste with meat juices from the pan from time to time to make the legs juicier.

These are the delicious chicken legs you got in the oven. They are soft, smell delicious with spices and a little garlic. From the specified amount of ingredients the yield will be large, calculated for 10-12 servings.

The dish should be served hot, complemented with any side dish (baked potatoes and grilled vegetables are excellent), vegetable salads and homemade pickles. The best choice of sauces would be tomato or chili.

Meat prepared in this way tolerates heat well, so you can cook the chicken in advance and heat it in the microwave when guests gather at the table. Bon appetit everyone!

Chicken legs with rice in a slow cooker

The rice absorbs chicken juices with herbs and spices, boils, becomes crumbly and spicy. Chicken legs with rice are cooked in a slow cooker using meat broth, so the finished dish is rich and tasty. The treat is convenient because you get the main dish and a side dish at one time.

Ingredients:

4-5 meaty drumsticks;
150-200 g long grain rice;
medium sized carrots;
bulb;
1 glass of purified water;
1 tsp. spice mix for chicken legs;
a little salt.

Cooking method:

Wash the meaty chicken drumsticks and pat dry with paper towels. If necessary, the lower part of the seed can be chopped off with a kitchen hatchet.
During the stewing process, the pulp will rise slightly, leaving a bare bone. It is convenient to hold the leg with your hands so as not to get dirty.
Coat the preparations with spices and sprinkle with salt, making sure that there are no bone fragments left on the meat and skin.
Fry the legs with the “Frying” option set in a small amount of vegetable oil for about 3 minutes.
Pour 50 ml of broth into the bowl and throw in a bay leaf.
Close the lid, turn on the “Quenching” program and heat treatment for 30 minutes.
After washing the rice several times, add water and let stand for 10 minutes, drain the liquid and pour in clean liquid. Drain the grains in a colander.
Peel the onions and carrots and chop them in a convenient way.
Sauté the chopped onion in oil for 2 minutes, add the carrots, and after 3 minutes the rice cereal with spices.
Remove the bay leaf from the multicooker bowl so that it does not add bitterness to the finished dish.
Add rice fried with vegetables to the meat, add salt and add hot water in proportion to the rice 1/2. For the specified amount of rice, about 200 ml is enough.
Lower the multicooker lid and turn on the “Pilaf”, “Rice”, “Grains” program.

Let the aromatic treat brew for 10 minutes, serve with homemade barrel pickles and herbs.

Harmonious and tasty!

Every housewife should have a recipe for an easy-to-prepare, universal dish in her arsenal. What could be better than the combination of chicken meat and rice cereal? And to save time, we will prepare all the ingredients together at once.

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Chicken shanks do not have to be boiled; they can be stewed, and the taste will be more intense. Don't worry that the meat will be dry. First, chicken drumsticks are fried until golden brown, which seals all the juice inside, and then, during the stewing process, the chicken drumsticks are ready.

Advice! To prepare this treat, it is better to choose steamed rice.

Ingredients:

fresh frozen chicken drumsticks - four pieces;
turmeric – ½ tsp. spoons;
onion - one head;
tomato puree – two tablespoons. spoons;
garlic - a couple of cloves;
salt, red hot pepper;
canned dessert corn – 100 g;
rice cereal - one glass;
broth or filtered water - one glass;
refined vegetable oil.

Chicken legs with buckwheat in a slow cooker

Chicken legs with buckwheat cooked in a slow cooker is one of the simplest and most delicious dishes, based on the combination of products. The treat is easily absorbed by the body and is considered dietary and healthy. The crumbly porridge is soaked in chicken fat, and the soft and juicy meat melts in your mouth.

Ingredients:

4 legs;
onion head;
250 g sorted buckwheat;
500 ml of drinking water;
3 tbsp. l. oils;
1 tsp. fine salt;
1 tsp each ground turmeric, smoked paprika and salt.

Cooking method:

Dry the washed and feathered legs with a napkin and rub with spices.
Pour oil into a bowl and place drumsticks. Select the “Multi-cook” mode, temperature 160℃, fry the legs for 10 minutes until a glossy golden crust.
After 10 minutes, add chopped onion to the meat and fry for a few minutes.
Rinse the cereal, then pour the buckwheat into the bowl with the chicken. Salt the dish and add water.
Cook on the “Buckwheat” or “Stew” program for about 40 minutes.

Place the crumbly porridge on a plate and place the meat on top. For a fresh taste, serve vegetables with meaty bell peppers, cherry tomatoes and cucumbers.

Chicken legs with pasta in a slow cooker

By cooking chicken legs with pasta in a slow cooker, you can create a juicy main dish with a delicious side dish soaked in a delicious sauce in one step.

Ingredients:

800 g of large stripped legs;
onion head;
3 tbsp. l. sour cream;
1 tsp. chicken spices;
optional salt and crushed pepper;
3 tbsp. l. oils;
300 g small pasta;
a bunch of green onion shoots.

Cooking method:

Chop the juicy onion into cubes.
Place the legs in a bowl, add onion with sour cream, salt and seasonings.
Stir the marinating mixture and leave it alone for 15 minutes.
Pour the meat with seasonings into an oiled bowl, set the “Baking” option and set the time to half an hour.
Fill in the pasta so that it remains at the top.
Add water so that it covers the pasta.
Continue cooking for 10 minutes and serve the treat immediately.

For taste, serve with tomato ketchup, chopped natural vegetables or pickles.

Dietary chicken legs recipe. Minced chicken dishes: PP

Minced chicken is an excellent basis for many dietary dishes, which is important if you adhere to proper nutrition (pp).
You can make meatballs or cutlets from it, and also use it to stuff vegetables. Of course, it’s better to make minced meat yourself. Use chicken fillet as a base. Add some onion, garlic, salt and your favorite seasonings. Pass everything through a meat grinder and start preparing delicious dishes.

Find out what dishes you can make from minced chicken:

Zucchini boats.

An excellent summer dish will not harm your figure and will delight you with its exquisite taste.

You will need:

medium-sized young zucchini - 2 pcs.;
minced chicken - 300 g;
hard cheese - 100 g;
fresh tomato - 1 pc.;
olive oil - 1 tbsp. l.

Do the boats like this:

Cut the zucchini in half.
Scoop out the pulp with a spoon and chop finely. Remember that there should be at least 2 cm in the base.
Cut the tomato into small cubes.
Fry the zucchini pulp in olive oil, then the minced chicken.
Finally, add the tomato and simmer the mixture over low heat for 3 minutes.
Stuff the zucchini blanks with minced meat.
Place the dish in the oven for 15 minutes.
Sprinkle the boats with grated cheese and place in the oven for another 5 minutes.

Photo: Tortomarathon

This dish goes well with a salad of fresh vegetables. Consume for lunch or dinner.

Don't like zucchini? They can be successfully replaced by eggplants.

Diet chicken meatballs.

Do you want tender homemade meatballs? Nothing could be easier! Dietary meatballs made from minced chicken will help satisfy your hunger. A delicious sauce will highlight the taste of the dish.

Use these ingredients:

minced chicken - 500 g;
low-fat sour cream - 200 ml;
salt, seasonings - to taste;
garlic - 2 cloves;
dill and parsley - 50 g;
white of one egg (you can do without it).

Prepare like this:

Mix the minced meat with the egg white, mix well.
Make identical chicken meatballs from the minced meat.
Place the blanks in a deep form.
Prepare the sauce: mix sour cream with garlic, salt and seasonings.
Pour the sauce over the chicken meatballs and place in the oven for 30-40 minutes.
Before serving, sprinkle the dish with finely chopped herbs.

Photo: Culinary portal

If you don't like sour cream, replace it with tomato sauce.

You can serve these meatballs with any side dish. They go well with healthy pasta - durum wheat, rice or buckwheat.

As you can see, there are many recipes for dietary dishes made from minced chicken that will be not only healthy, but also tasty.

Chicken legs with vegetables in a slow cooker

The set of vegetables that go with chicken legs can be very diverse. Peas, broccoli, green beans are suitable to taste. Vegetable juices are mixed with meat juices, resulting in a rich and smooth sauce.

Ingredients:

1 young eggplant;
6 chicken legs;
crispy carrots;
1 meaty tomato;
1 large pepper pod;
bulb;
3 garlic cloves;
150 g green broccoli;
2 tbsp. l. oils;
a bunch of dill with parsley and purple basil;
salt and spices at your discretion.

Cooking method:

Cut young eggplant into slices. If the skin is soft, you can leave it. Soak the slices in salted cold water for an hour, then rinse.
Using the “Baking” option, fry the legs in oil until crusty, add finely chopped onions and carrots to the bowl with the meat.
Chop the eggplant and tomato into cubes, divide the pepper into thin long strips, and turn the garlic into a puree.
Disassemble the broccoli into small florets, effectively tear the greens with your hands or chop them.
Place the vegetables in the slow cooker with the meat, sprinkle the roast with salt and pepper.
Add butter and pour in ¼ cup of water.
Activate the “Extinguishing” option for 35-40 minutes.

Chicken legs with vegetables, cooked in a slow cooker, serve as a separate dish or garnish with pearl barley porridge, rice or potatoes.

Ruddy on the outside and fibrous on the inside, chicken legs in a slow cooker remain aromatic and juicy. The device completely preserves the natural taste and smell of meat, and spices reveal and enrich the taste of the treat. If desired, chicken can be combined with cereals, potatoes or pasta.

How long to cook chicken drumsticks until done?

Hundreds of thousands of cooks around the world prepare chicken drumsticks every day. And it’s unlikely that the pros look at their watches. They already know how to determine the degree of doneness of chicken meat. But inexperienced cooks are wondering how long to cook a chicken drumstick in a saucepan? The duration of its heat treatment will vary from 30 to 60 minutes. This depends on a number of factors.

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First of all, you need to pay attention to which legs you took for cooking. If this is a store-bought product, which, as a rule, belongs to broilers, then 30-35 minutes are enough for cooking.

On a note! We record time only from the moment the liquid boils. If you do not plan to prepare the broth and use it in the future, it is better to immerse the chicken drumsticks in well-boiling water.

Homemade chicken legs will take a little longer to cook, but at least 40-45 minutes. It is necessary to focus not only on the softness of the sirloin, but also on the absence of blood. Pierce the shank at the thickest point with a fork, toothpick or the tip of a knife. If the secreted juice does not have a reddish tint, then the meat is completely ready for consumption.

How long to cook chicken drumsticks for soup? To make the broth aromatic and rich, chicken drumsticks are simmered over moderate heat for one hour. Be sure to skim off any escaping foam. You can also strain the broth at the very end so that it is clear.

Various spices give boiled chicken meat an incredible aroma and taste. The standard culinary kit is allspice and bay leaves. Also, some cooks add a whole onion and one carrot root to the broth.

Chicken legs are not only cooked on the stove. If you have acquired modern kitchen gadgets, you can safely use them. In a slow cooker, you have the opportunity to reduce the cooking time. If you activate the “Soup” or “Baking” program mode, the chicken drumsticks will be cooked in half an hour. But in the stewing mode, the meat needs to be simmered for about 50 minutes.

Both chilled and frozen products are suitable for boiling. If the chicken meat was previously frozen, take care to thaw it in advance. It is better to leave the legs on the bottom shelf of the refrigerator in the evening.

Before cooking, inspect each shank and, if necessary, remove any remaining feathers. Then the meat must be washed.

Chicken shanks can also be steamed. In this case, you will have to simmer them for at least one hour. This treat is considered a dietary treat.

Boiled chicken legs are served as an independent dish or as an addition to a side dish. You can also separate the sirloin from the bone and use the meat to prepare snacks and salads. And the broth will also be useful for cooking soup or other first course.

Advice! If you do not plan to immediately eat or use boiled chicken legs to prepare your gastronomic masterpieces, do not remove them from the broth. Otherwise, the meat will quickly lose its juiciness and become slightly chapped.