How to cook delicious chicken in the oven in the sleeve. Baked chicken in a sleeve in the oven

Chicken in a sleeve in the oven turns out unusually juicy and simmered, and looks very impressive. But the minimum amount of hassle required from the hostess! We'll tell you how to master the most interesting and unusual recipe options.

The sleeve is a wonderful culinary invention. It allows you to simmer meat in its own juices without flavoring it with high-calorie sauces and butter. There is another big plus - the used sleeve is safely thrown away, and the cook does not need to wash greasy dishes. It is enough to rub the carcass with various spices, put it in the oven, and after 40-50 minutes enjoy the meat that simply melts in your mouth!

For the recipe we will need:

sleeve;
chilled chicken – 1.2 kg;
spices to taste;
salt pepper.

We wash the carcass under running water, then wipe it dry with a paper towel. Now we will rub it with any spices: garlic, curry, hops-suneli, Provençal herbs - at your discretion. You can grate it with mayonnaise sauce, but we advise you not to: the chicken will turn out very juicy, and there is no need for extra calories.

We cut the sleeve so that the carcass fits in it, place it and tie the bag tightly on both sides. Make sure that the size of the bag is not too large: otherwise the chicken will “swim” in its own juice, but you shouldn’t make it too small: the bird should “feel” free.

The breast, which usually turns out a little dry after baking, is saturated with juices and comes out divinely aromatic.

All that remains is to put the sleeve in the oven, preheated to 180 -200 degrees and simmer for 40 to 50 minutes. At the end of cooking, turn on the grill mode and let the bird lightly brown. Before serving, cut the bag, cut the chicken into portions, and serve with sauces. It’s great to dip the pieces in sauces of tomatoes and cilantro, yogurt and mint, sour cream, garlic and mayonnaise. The dish will acquire a wonderful, pan-Asian taste if you use sauce with pineapple and curry.

The chicken is so tasty that it does not need a side dish and is instantly eaten without a trace. And, of course, such a bird is worthy of serving as a main course at a festive feast, garnished with pomegranate seeds, pickled onion rings, and finely chopped herbs.

With vegetables

Chicken with vegetables turns out very impressive. Baked in a sleeve in the oven, it becomes both a main dish and a side dish. The beauty of the dish is that it is easy to use any seasonal vegetables: tomatoes, peppers, eggplants, zucchini, pumpkin, potatoes, carrots and onions. In a word, whatever your heart desires. But there is one little secret. Vegetables should not be cut finely so that they do not turn into mush. Let's learn how to cook the most proper dish of chicken and vegetables.

The step-by-step recipe looks like this:

Wash the chicken and cut into large pieces.
Wash the vegetables, peel them (especially if the fruits are ripe), cut them into large pieces of 5-7 cm.
We put vegetables, meat, spices in a bag.
Salt and season everything with spices.
We close the bag and simmer everything in the oven for 30 to 45 minutes.

Place the finished dish in a wide and deep dish, generously pouring over the juices that were released during stewing.

The dish is hearty, very tasty, and the aroma is fantastic! You can significantly reduce its calorie content if you first remove the skin from the chicken, cut off all the fat, or use one chicken fillet. Serve the dish with herbs and low-fat sour cream. It's good to sprinkle meat and vegetables with pine nuts or sesame seeds.

Choosing the right carcass and dishes

Remember, an ideal chicken carcass must have certain parameters:

Don't be frozen. It is best to purchase poultry at the market from private owners. If this is not possible, supermarkets sell chilled chicken from poultry farms;
The chicken should weigh 1000 - 1500g. Low carcass weight means that the bird is relatively young and therefore its meat is softer and more tender;
The skin color is pale pink or slightly yellowish, the tissue is elastic. Blue, skinny birds are not suitable for broth;
The color of the fat is yellow, the smell from it and the carcass should be pleasant and slightly sweet.

As for the choice of containers, any container is suitable for cooking a whole chicken in the oven:

cast iron "duckling"
ceramic baking dish,
metal baking sheets that come with stoves and ovens,
special foil pans for baking in the oven,
sleeve or baking bag placed on a baking sheet.

Each housewife chooses for herself what is more convenient for her to cook with. But, in cast iron “duckpots” or frying pans, and ceramic forms, chicken meat will cook better. Chicken baked in a bag, sleeve, foil form, or simply wrapped in several layers of foil will be tender and fried both on the outside and near the bones. The juice accumulated during cooking can be used as an independent sauce or the basis for a more complex recipe. Opened a few minutes before the end of cooking, the carcass will be covered with a uniform crispy golden crust.

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In thin metal dishes, the meat is more likely to burn and will be raw in some places.

Baked chicken carcass

Juicy chicken in the oven

The bird turns out even juicier if you first marinate it, leaving it in the refrigerator for several hours.

The best marinade recipes:

fresh orange juice;
soy sauce and honey;
honey and mustard;
weak vinegar solution;
pomegranate juice;
natural lime juice.

It’s easy to add lemon inside a whole carcass to give the meat a slight, pleasant sourness. Lemon will soften the fibers, and the dish will turn out doubly tender, juicy and a little spicy. It is good to bake the bird at a low temperature of 180 degrees for an hour.

What else can you marinate chicken in?

A mixture of butter and spices.
Very delicate marinade. You will need 80 g of oil, a pinch of dried basil, oregano, marjoram, paprika, mustard seeds or 1 tbsp. l. ready seasoning. Melt the butter and cool. Add spices and 1 tsp. table salt. Stir. Baste the chicken and marinate in the refrigerator for 1 to 24 hours. If you plan to bake homemade chicken, first keep it in an acidic environment (1 teaspoon of 9 percent table vinegar per 1 liter of drinking water). This solution will soften tough meat.
Mustard-orange marinade. Mix 4 tbsp. l. freshly squeezed orange juice, 1 tbsp. l. prepared mustard, 70 ml vegetable oil, a pinch each of basil, thyme, rosemary and black pepper. Marinate the chicken for 1-4 hours in a cool place. Then add salt, place in a sleeve and bake in the oven.

With potato

Chicken in a sleeve in the oven with potatoes is a universal option for a hearty warm dinner during the cold season. All the housewife needs to have on hand are a few potato tubers, an onion and a carrot.

You can make the dish a thick stew by adding a glass of boiled water directly into the sleeve.

You can bake the bird whole or in pieces, and put potatoes, carrots, which are cut into several large rings, and an onion in the sleeve. Next, everything is baked together for 40 to 50 minutes: the potatoes are soaked in meat juices and turn into a flavorful stew. These potatoes are good even when cold. Season the crust with sour cream and eat it with fresh bread, dipping the crust into the aromatic fresh broth.

General principles of cooking.

Baking sleeves appeared on the consumer market not so long ago, but they have already become a fixture in almost every home and are loved by so many. All thanks to the ease of use, low cost and excellent taste of the prepared foods.

The main advantage of this accessory over foil is that the food is almost hermetically sealed and cooked in its own juice. As a result, the beneficial substances of the ingredients are preserved much better, and the taste is very rich and deep.

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You can cook any part of the chicken carcass in polyethylene and vary the ingredients. It is most popular to combine poultry with vegetables and mushrooms.

Recipe for cooking in pieces

When you are sorely short of time and guests are just about to arrive, it is easy to bake chicken pieces in a sleeve - thighs, legs, legs, wings or a set “for chakhokhbili”.

If you first marinate the pieces in onion and vinegar, and then season them with spices, the meat cooks quickly, making it juicy and aromatic.

The process will go faster if you are not lazy and cut them into two parts. Next, rub with any spices, place in a sleeve and bake for 40 minutes. While the pieces are baking, you can boil rice, potatoes or pasta - the dish will turn out to be complete and satisfying. Add the leek stalk to the sleeve at the same time as the meat. After stewing, it becomes transparent and imbues the bird with additional flavor. Cut a light salad of greens, Chinese cabbage, make light canapés with cheese and ham and enjoy the meal in the company of your favorite friends.

Secrets of cooking chicken

Before cooking, it is better to learn about all the secrets of cooking, so as not to be sad about a dish that was not entirely successful. It's easy to make a delicious chicken dish, but a couple of additional tips can turn it from just a good treat into an amazing one.

What kind of chicken should you take for cooking in the oven?

As for the size of the bird, this is a personal culinary matter. After all, you can bake it either whole or in pieces, dividing the carcass into drumsticks, thighs, breast, etc. Such serving will not affect the taste in any way, it is just a matter of aesthetics and personal preference.

If you choose between fresh, frozen and chilled, it is obvious that the maximum benefits will go to fresh meat. However, if this is not available, buy chilled meat (this is the meat that was frozen once at the factory).

Frozen chicken can be repeatedly frozen directly in supermarkets and stores. And this negatively affects its taste and beneficial qualities.

Is it necessary to marinate chicken before baking?

It is advisable to do this. After all, the chicken, firstly, will be saturated with the pleasant aromas of the marinade, which means it will smell amazing and acquire a special taste, and secondly, its fibers will soften, which will make the carcass/parts of the bird juicier.

Before placing the bird in a preheated oven, marinate it for half an hour to an hour. You can even marinate in a sleeve/bag, unless your marinade is very liquid.

Why and in what places do you need to pierce the sleeve when baking?

It is very important to pierce the sleeve before baking meat in it, because then steam will freely escape from the holes.

A few holes on the top of the sleeve are enough. It is strictly forbidden to make holes on the sides and bottom - these parts of the “mitten” must remain intact and unharmed.

How long does it take to bake chicken in a sleeve?

It all depends on the size of the chicken. If you have a whole carcass weighing approximately 1.5 kg, then 1.5 hours is the optimal cooking option. Poultry parts (thighs, drumsticks, etc.) are smaller in size and will cook much faster - about 45 minutes.

To accurately determine readiness, stick to the chosen recipe and check the degree of cooking of the meat with a fork.

Stuffed with rice in a sleeve

The whole chicken in the sleeve can be cooked in the oven, stuffed with rice and vegetables. This version of the dish can become a family signature recipe.

Cooking step by step:

Wash the chicken and wipe dry with a towel.
Boil the rice until half cooked
Three carrots on a coarse grater, cut garlic and onion into small slices.
Mix rice and vegetables.
Season them with salt and pepper.
Stuff the bird with a mixture of rice and vegetables.
We put everything in the sleeve.
We tie the sleeve tightly on both sides.
Bake in the oven until the carcass is browned, 40-60 minutes.
Serve on a large ceramic dish, garnished with herbs and onion rings.

As a filling, you can use rice with corn, peas, and small rings of bell pepper. It’s very tasty to mix rice cereal with mushrooms, fried and onions until soft. The dish turns out so tasty that the family always asks for more and demands that the recipe be repeated as often as possible.

Chicken in the sleeve, almost like a kebab

You don’t have to go outdoors to enjoy delicious chicken kebab. After all, a tasty and aromatic dish can be prepared in the oven using a regular baking bag.

Ingredients:

chicken;
2 onions;
salt and pepper (black, red);
seasonings for barbecue;
a little sugar;
2 tbsp. l. vinegar.

Preparation:

Cut the prepared chicken carcass into pieces, put it in a bowl, sprinkle with salt, sugar, black and red pepper, as well as any seasonings for kebab.

Cut the onion into thin rings and add to the meat, add vinegar and mix well. If vinegar is not welcome, you can use lemon juice.

Place the meat and onions in a bag, tie it and put it in the oven for 1 hour, temperature 180°C.

Chicken baked in a bag is the easiest way to prepare poultry. But despite all the lightness, the dishes always turn out aromatic, incredibly tasty and beautiful. Baked chicken, covered with a delicious golden brown crust, will become not only a wonderful dish for dinner, but also the main thing on the holiday table.

The most common main dish on holiday tables is whole chicken cooked in the oven. The meat of this bird has low fat content, it is low in calories and at the same time has a high nutritional level. Despite the fact that cooking chicken is easy and simple, in order for it to turn out juicy, evenly baked and with a crispy fried crust on top, certain skills and a “traditional” cooking recipe are required.

Baked chicken carcass with crispy crust

Spicy chicken in sour cream

Any creamy sauce goes perfectly with chicken pieces. Spicy chicken in sour cream – goes well with pasta, buckwheat and even simple barley. But what warms the soul most is that it is prepared extremely quickly and simply.

We cut the bird into small pieces, sprinkle with flour, season with spices (curry and khmeli-suneli are best), pour in sour cream of any fat content. All that remains is to place everything in the sleeve, tie it tightly and cook for 40-50 minutes at 180 degrees.

High heat will overcook the sauce and possibly curdle the sour cream; in this case, the chicken should simmer.

Baking in the sleeve is a budget-friendly, but at the same time very worthy recipe for the family piggy bank. Surprisingly, poultry meat is delicious when cold and is easy to take with you as a snack on the road or make cold sandwiches with it. If desired, the bird can be added to salads, or cooked in advance, and then served as a cold appetizer, topped with any sauce. Try, experiment, pamper your household with delicious, healthy food as often as possible.

Chicken in the sleeve is an easy way to prepare a delicious and juicy bird at home. To do this, the carcass is washed, dried, marinated in your favorite seasonings, or simply rubbed with spices. The prepared chicken is placed in a cooking sleeve, the ends are fastened with special fireproof clamps and placed on a baking sheet or laid out in a mold. Bake in the oven at a temperature of about 200 0 C. If the bird is cut into pieces, then it takes about an hour to cook. When roasting a whole carcass, it will take more time.

It’s good to bake stuffed chicken in a sleeve: in this case, you don’t have to worry that the meat will turn out dry and tough. As a filling, they use both the classic version - apples, and various products and their combinations: boiled cereals, mushrooms, oranges. The bird is delicious baked with various vegetables or simply with potatoes. If you are planning a festive feast, it is very convenient to prepare chicken and other products in advance, put them in a sleeve and place them in the refrigerator. Before guests arrive, remove the bird and roast it in the oven.

The advantages of baking not only chicken, but also beef, pork, mushrooms, vegetables, and their combinations in a sleeve are obvious. Firstly, the dishes are dietary and prepared in their own juice, because fat is not used for their preparation or is added in minimal quantities. Secondly, preparing the products and the cooking process itself does not take much time, which is an important factor for many housewives. Thirdly, the baking sheet, baking dish and the oven itself (microwave, multicooker) remain clean. Fourthly, the food is prepared almost independently: there is no need to mix the ingredients and monitor the readiness of the dish.

Usually it is duck that is baked with oranges; tropical fruits perfectly complement the taste of the slightly sweet meat of this bird. But the chicken stuffed with oranges turns out simply delicious, and thanks to the sleeve, it’s juicy and incredibly tender. Serve the finished bird whole, placing it on a dish decorated with herbs and lettuce, or in portions, cutting the carcass into small pieces. Offer French mustard separately.

Ingredients:

Chicken - 1 pc. (about 3 kg);
Oranges - 5 pcs.;
Vegetable oil - 2 tbsp;
Honey - 4 tbsp;
Ginger powder - 1 tsp;
Chili pepper flakes - 1 tsp;
Salt.

Cooking method:

Let's prepare the marinade. In a separate container, mix honey, chili flakes, ginger powder, a little salt, mix. Add the juice of half an orange and vegetable oil. Mix the marinade well.
We wash the chicken, dry it, coat it generously with marinade, including the inside. Place the carcass in a plastic bag and leave for a couple of hours.
Peel the oranges and divide them into slices.
Stuff the chicken with oranges, sew up the cut (secure with toothpicks).
We place the carcass in a sleeve, make several punctures in it to allow steam to escape, and place it on a baking sheet or in a baking dish.
Cook in the oven (190 0 C) for about 1.5 hours. Then you can remove the sleeve to get a golden brown crust.
Cut the chicken into pieces and serve with fresh and baked oranges.

Interesting from the network

To prepare this delicious chicken, a culinary sleeve is used, thanks to which the dish turns out juicy and very tasty. You can choose any vegetables or limit yourself to one potato, or bake only the bird in this way, and serve boiled potatoes or rice as a side dish.

Ingredients:

Chicken - 1 pc. (about 1.5 kg);
Carrots - 3 pcs.;
Potatoes - 1 kg;
Zucchini - 500 g;
Garlic - 1 head;
Bell pepper - 1 pc.;
Sour cream - 400 ml;
Salt pepper.

Cooking method:

We thoroughly wash all the vegetables, peel them, cut them into large pieces and place them in a large bowl.
In a separate container, mix sour cream, chopped garlic, salt and pepper.
Add some of the sour cream sauce to the vegetables and mix. Coat the chicken carcass generously with the remaining sauce.
We tie the baking sleeve on one side, lay out half the vegetables, place the chicken on top, then the remaining vegetables. We tie the bag and make several punctures to allow steam to escape.
Bake in the oven (200 0 C) for about 1.5 hours, depending on the size of the chicken, it may take a little less or more time to cook.
15 minutes before readiness, remove the sleeve so that all the ingredients acquire an appetizing crust.
Cut the finished chicken into several pieces and serve with baked vegetables, sprinkle with fresh herbs if desired.

Chicken with apples is the perfect dish for a holiday table. One of the weak points of whole-roasted chicken is dry breast meat. It often turns out that the thigh part of the bird is not yet ready, and the breast is already dry. A cooking sleeve solves this problem. During the baking process, the liquid does not evaporate, and the meat turns out juicy and tender, even if the bird is overcooked a little. The juice from the sleeve can be used to make sauce.

Ingredients:

Chicken - 1 pc.;
Apples - 4 pcs.;
Garlic - 3 cloves;
Onion - 2 pcs.;
Spices for chicken, salt, pepper.

Cooking method:

Cut the garlic into thin slices, the onion into half rings.
Cut the apples into several parts, remove the seeds.
Wash the chicken, dry it, rub it with spices, salt, pepper (also on the inside).
Stuff the chicken carcass with chopped apples and onion half rings, sew up the cut or fasten it with toothpicks.
We make several cuts in the skin of the bird, into which we insert garlic slices.
We place the chicken in the sleeve, fasten the ends tightly, and make several punctures in the bag to allow steam to escape.
Place the sleeve in the multicooker bowl and close the lid. Set the “Baking” mode. Cooking for 60 minutes.
Before serving, cut the chicken into pieces and serve with apples and fresh vegetables.

A hearty dish made from a whole chicken stuffed with rice and mushroom filling - a dish worthy of a holiday table. For spices, use sweet paprika, sage, curry, rosemary, cumin, mixed peppers, dried dill, or any other seasonings of your choice. You can choose any mushrooms, even pickled ones.

Ingredients:

Chicken - 1 pc.;
Champignons - 1 kg;
Rice - 1 tbsp.;
Onion - 1 pc.;
Sour cream, mayonnaise, milk - 50 ml each;
Butter - 50 g;
Spices, salt.

Cooking method:

Wash the chicken and dry it.
Mix mayonnaise, sour cream, milk, salt, spices (choose any to taste). Coat the carcass generously with the resulting marinade. Leave the chicken to marinate for several hours (preferably overnight) in the refrigerator.
Cut the mushrooms into large cubes and chop the onion. Fry the ingredients in oil until cooked, add salt and pepper.
Wash the rice, boil it, add butter and salt.
Mix the mushrooms with rice and stuff the resulting mixture into the marinated chicken. We sew the carcass up or fasten the cut with toothpicks and place it in a baking sleeve.
Cook in the oven (190 0 C) for about 1.5 hours. Then remove the sleeve and bake until golden brown.
Serve the chicken, cutting it into portions. As a side dish we offer rice with mushrooms and vegetable salad.

Now you know how to cook chicken in a sleeve according to a recipe with a photo. Bon appetit!

Chicken in the sleeve is a delicious dish, the preparation of which has many options. The bird goes well with various cereals, vegetables and even fruits, which are baked at the same time as the meat. Experienced chefs know how to deliciously cook chicken up their sleeves. They suggest paying attention to the following points:
It’s easy to check the readiness of chicken meat: pierce the carcass in the thigh area with a toothpick. If the liquid that flows out is clear, the bird is ready.
Before baking chicken in a sleeve, marinate the bird in your favorite spices for 30-60 minutes or leave overnight. This will make the meat more flavorful and juicy. The carcass can be marinated directly in the sleeve if the marinade is not very liquid.
When baking chicken in a sleeve, an important point should be taken into account: the meat will be deprived of an appetizing crust. Therefore, 15-20 minutes before readiness, the sleeve should be cut from above. The dish will acquire the desired crust and at the same time remain juicy and tender.
Before baking, you need to make several punctures in the sleeve. Sometimes such holes are already provided by the manufacturer and are located along the seam of the product, so just follow the recommendations on the packaging. A bag with such perforation is placed on a baking sheet or in a mold with the seams facing up.
Do not exceed the permissible oven temperature. Typically the hose can be used up to 220 0 C.

The recipe for chicken in a sleeve in the oven is not complicated. At its core, it is not much different from any other. The cooking principle is the same: the chicken is processed, marinated in mayonnaise with garlic, and then baked. True, we will no longer do this on a baking sheet, but in a culinary sleeve. We will see (and feel through our sense of smell) how the chicken will be steamed with garlic during the process, which will improve its taste. Since our bird will be hermetically packaged in a sleeve, all the flavors will be absorbed into the carcass, the meat will become tasty and tender.

In this way, you can cook both a whole chicken and its parts - legs, legs, wings, fillets, etc.

Let's prepare the mixture for the marinade. Add mustard and squeezed garlic to the mayonnaise. Probably, many have already noticed how the taste of store-bought chicken has deteriorated. Our marinade is designed to minimize this drawback.

Let's process the chicken - oil it, wash it.

Salt the carcass outside and inside, sprinkle with seasonings. I usually use a ready-made universal seasoning for poultry and add some others - basil, suneli hops, oregano, marjoram.

Next, I coat the chicken with the mustard-mayonnaise mixture and leave it like that for marinating. It’s good if the chicken is marinated for several hours, but if there is no time, then let’s keep the bird in the marinade for at least half an hour.

Immediately before cooking, tie the legs together so that the chicken has a neater appearance and compact size.

We cut off the culinary sleeve of the required size (so that the bird fits) and pack our chicken. Pour some vegetable oil inside. We close the sleeve on both sides.

Place in a mold or on a baking sheet and bake in the oven at 180 degrees for 40 minutes. Very soon we will feel the unusually appetizing smell of spices and garlic.

If we plan to get a rosy and crispy chicken, then after 40 minutes we will open the sleeve and then continue baking open to form a crust. If for some reason we need a dietary option (without frying), then bake the chicken in a sleeve until cooked - 60-80 minutes.

Chicken baked in a sleeve in the oven is ready. It can be consumed both hot and cold. Of course, it is best to taste it immediately after cooking.

A recipe for juicy, aromatic and rosy chicken, baked whole in a sleeve in the oven. The finished poultry dish is not only fabulously appetizing, but also truly delicious. Serve baked chicken on your holiday table - it's worth it! And the secret to preparing such chicken is simple - a good marinade, time and a baking sleeve.

For this simple recipe, choose any size chicken (or rather broiler chicken), both chilled and frozen will do. In the second case, the carcass needs to be defrosted in advance - just put it in the refrigerator for a day or night.

I use my favorite marinade for chicken. It is truly universal - chicken marinated in such a fragrant mixture can not only be baked in the oven, but also cooked on the grill or fried in a frying pan. You don't have to use a whole chicken - use your favorite chicken parts (wings, thighs, drumsticks or breast slices).

You can assemble the chicken seasoning yourself according to your taste or buy it ready-made. The seasoning that I buy includes the following ingredients (I quote from the packaging): red bell pepper, turmeric, coriander, fenugreek (fenugreek), cumin, ground black pepper, cinnamon, cardamom, cloves, ginger, nutmeg, fennel, chili , mustard, dried vegetables (onions, garlic), salt.

Be sure to cook chicken in a sleeve, baked in the oven, according to this recipe for the New Year or any other holiday. I promise everyone at the table will have a blast! Tender, juicy and aromatic meat, soaked in a fragrant marinade... Appetizing and golden brown crust... Cook it - you won’t regret it!

Chicken baked with apples in a bag

Baked chicken with apples in a bag is an ideal dish not only for everyday, but also for a holiday table. The chicken turns out very juicy, appetizing, with a golden brown crust.

Ingredients:

chicken weighing 1.8 kg;
2-3 apples;
2-3 tsp. mustard;
3-4 cloves of garlic;
salt and pepper to taste;
seasonings for poultry to taste.

Preparation:

Rub the bird carcass with salt, pepper and any seasonings.
Put mustard and chopped garlic into a bowl, stir and rub the carcass with the resulting mixture inside and out.

We cut the apples into slices, cut out the seeds and place them inside the carcass. We sew up the belly with threads or simply chop it off with toothpicks.
Place the chicken stuffed with apples in a bag, tie it, put it in a mold and put it in a cold oven. Turn on the heat at 180°C and bake the chicken for 1.5 hours.

15 minutes before cooking, cut the bag so that the carcass browns.