How to Pickle Oven Roast Chicken

Experienced housewives have developed a lot of recipes that allow you to pickle chicken at home. You can talk about the features of cooking this dish forever, but we decided to present you a golden collection of marinade recipes. After all, as you know, it is the basis of the taste of the final product. It is important that the meat is not only juicy, but also soft, aromatic. From preparation to the end of preparation, it is necessary to monitor the proportions of spices and the main components.

Practical recommendations

Like any other business, pickling chicken includes a number of specific features that must be considered. Here are some important tips that will help you prepare a delicious marinade.

1. The duration of the procedure depends on the initial size of the chicken. For example, the wings and breast must be soaked in the sauce for about 2-3 hours, while for the preparation of the hips it will take 3-4 hours. In cases where the carcass is baked whole, the exposure time is increased to 8-10 hours. If possible, it is best to soak any part of the bird’s body all night.
2. Experienced chefs do not recommend pickling chicken in mayonnaise sauce, since it completely kills the taste of the dish. In addition, the marinade based on this product contains vinegar essence. When baking, it makes the fibers stiff, as a result of which they begin to give bitterness.
3. After rubbing the chicken with the marinade, send the meat to the refrigerator. Cold influences the soaking process much better, but the duration of the procedure needs to be increased by 30-60 minutes. At room temperature, only breast and wings should be pickled.
4. The simplest and fastest way to marinate chicken is to use spices mixed with oil. Combine several varieties of dried herbs in one composition, add olive, corn or vegetable oil, rub the carcass or its parts with the mixture. After a couple of hours, send the dish to the oven for final cooking.
5. Carefully watch the addition of salt. Of course, it is included in every type of marinade, but you must follow the sequence. Add chopped sea salt a quarter of an hour before sending the chicken to the oven. If you intervene immediately, the meat will become dry and stiff.
6. The average carcass (purchased) weighs about 1.3-1.7 kg. Bake it for 1.5 hours at a temperature of 180-200 degrees. The meat structure will tell you about the readiness of the product: pierce the thigh with a fork, evaluate the color of the leaked liquid. If it is light - the chicken is ready, in cases where the shade is closer to red - wait another 20-30 minutes.
7. To get the most juicy and fragrant chicken, follow her at the entire cooking stage. Pour the meat with juice that is released during baking. Carry out such manipulations after 30-40 minutes after the start of cooking (sending to the oven). In the end, the product will find a golden crust, which will be nice to crunch on the teeth.
8. To prepare carcasses in your own juice, it is better to use special bakery bags, food foil or a mold that does not exceed the size of the chicken in size. When flowing out, the heated liquid will begin to envelop the meat, making it tender and juicy.
9. If you decide to bake chicken with a side dish, do not forget to stir it too. In this case, during the allocation of juice, distribute the liquid throughout the dish. Regarding the location of the side dish, place it on top or next to the carcass. As a complement to meat, potatoes, broccoli, eggplant, etc. are commonly used.
10. As can be understood from the foregoing, it is chicken juice that makes the dish tender and soft. When baking chicken in food foil, make sure that the carcass is tightly wrapped. At the same time, place the chicken with the seams up, preventing leakage of the composition.

How to choose spices

In the preparation of chicken marinade, the spices used play an important role. Choose the components you like, safely use them in moderation.

1. Turmeric. For the most part, the product is distributed in eastern countries, but it also found its consumer in Russia. Spices give the dish an exquisite taste, but turmeric must be used in small quantities. In addition to the bright aroma, the chicken will find a golden crust.
2. Pepper. You can add ground black and chili peppers to the marinade. The first option is considered universal, it is added to almost every dish. The second is more capricious, spicy, it must be used in dosage, giving the meat a Mexican touch.
3. Aromatic herbs. Spices of this kind include thyme, sage, mint, marjoram, rosemary, basil. If desired, it is allowed to use herbs as an independent product or mix them together, creating a unique mix. If you are creating your own composition, also consider adding dried ginger or coriander.
4. Nutmeg. Mistresses successfully add seasoning when they add chicken with potatoes and mushrooms. It is these products that go well with nutmeg and a gentle creamy sauce in which mushrooms are prepared.
5. Curry. The option is suitable for grilled or marinated chicken marinade. Curry is not a homogeneous component, but a bright mixture. Seasoning includes cumin, mustard, nutmeg, coriander and red / chili peppers. For this reason, it is recommended to study the label regarding the amount used before starting the preparation.

How to Pickle Chicken

Regardless of the method of preparation of the marinade, choose the option of baking chicken. The most common is the use of foil, baking sleeve, a special form.

Marinade with lemon zest

• chicken - 1 pc.
• lemon - 2 pcs.
• salt
• thyme
• ground black pepper

1. Remove the zest from the first lemon, in the second fruit, make 6-8 deep holes with a knife so that the juice comes out.
2. Wash the chicken with cold, preferably melt water, dry with paper towels or a towel.
3. Grate the peel of the first lemon on a grater with a small section, add thyme, salt and black pepper to it, mix. Lubricate the chicken carcass with the resulting composition, both inside and out.
4. Place in the belly the lemon in which you made the holes with a knife. Sew the chicken with thread so that the juice does not leak during cooking.
5. Preheat the oven to 190-200 degrees, place the chicken in a baking bag, send for 1 hour 20 minutes before final cooking.
6. Do not remove the chicken from the baking sleeve throughout the cooking process. If you decide to bake it in a glass form, spray the carcass with lemon juice, which will begin to stand out during the heat treatment.
7. Continue cooking until the chicken has a clear golden hue.

Important!If you do not want the final product to have a distinctive citrus flavor, do not rub the carcass with lemon zest. At the same time, put half of the citrus inside, and not the whole fruit.

Soy Sauce Marinade

• soy sauce - 35 ml.
• liquid honey - 75 g.
• corn or vegetable oil - 110 ml.
• coriander - 1 gr.
• basil - 1 gr.
• black pepper - on the tip of a knife

1. Pour the soy sauce into a deep bowl, heat the honey in the microwave and send to the bowl. Add natural oil, add spices, mix.
2. Wash the chicken carcass, dry it with a towel, rub it with marinade.In cases when you cook chicken in a special form, make 2 times the marinade, so that in the process of baking pour meat on it.
3. Without preheating the oven, send the product to cook for 1.5-2 hours at a temperature of 180-190 degrees. Optionally, you can pierce the holes with a fork in the breast and hips of the carcass.

Sour Cream Marinade

• sour cream (fat content of 20-25%) - 110 gr.
• olive or corn oil - 40 ml.
• chicken - 1 pc. (1.3-1.5 kg.)
• salt to taste
• spices - at the discretion

1. Mix fat sour cream, spices, natural oil and salt into a homogeneous mixture.
2. Rub the resulting chicken carcass, place it in a baking bag, make 4-5 holes with a sewing needle.
3. Preheat the oven, send the product to be baked for 1 hour 15-20 minutes. Turn the carcass periodically so that it bakes evenly.
4. After the expiration of the time, take the time to remove the meat from the oven, let it brew for about a quarter of an hour. Serve with baked potatoes and herbs.

Garlic marinade

• garlic - 7 prongs
• chicken - 1 pc.
• sour cream or mayonnaise (fat content 20-30%) - 120 gr.
• paprika - 3 gr.
• curry powder - 2 gr.
• salt and pepper to taste

1. Pass 4 cloves of garlic through a press, combine it with paprika, curry, pepper and salt. Rub the chicken with the resulting composition, put in the refrigerator for 1 hour.
2. Cut the remaining 3 garlic cloves into thin slices, place inside the chicken and sew the carcass. Wrap the meat in foil, place it on the baking sheet with the seams up.
3. Preheat the oven, bake at 200 degrees for 1 hour. After the specified period, turn off the stove, leave the chicken in the oven for another half hour.

It’s easy to cook chicken marinade if you have sufficient knowledge of technology. Bake the carcass at a temperature of 190-200 degrees, experiment with spices. Consider using soy sauce, garlic, sour cream, or lemon zest.

Video: how to cook delicious chicken in the oven