Electric grill chicken recipe. How to cook juicy grilled chicken. The original recipe on the jar

Today, supermarkets are jam-packed with a variety of products designed to make our lives easier and cooking faster. Everything is here: from canned soup, to ready-made salads, and even pancake dough from a can. All this is available today.

However, most often such semi-finished products are not the most great option nutrition. Many of these foods contain too many simple carbohydrates and trans fats. In addition, there are also those foods that contain a lot of sugar and sodium, which makes such food in general completely useless and harmful to our body.

But there is one finished product that is worth paying attention to. It can help us prepare a tasty and healthy dish as quickly as possible - grilled chicken. The only thing to do is remove the skin and separate the succulent, seasoned meat from the bones. Rotisserie chicken can save a lot of time and its different parts can be used to quickly prepare a variety of dishes.

Are you ready to try incredibly delicious dishes that can be cooked in the microwave? Head to the store tonight, grab some rotisserie chicken, and try one of our three recipes. Get not only benefits, but also taste pleasure.

1. Pasta with chicken with Pesto sauce

This salad's pizza-like flavor will keep your taste buds excited for as long as you can hold your fork. A real bounty of nutritious and healthy ingredients to enjoy after a hard workout, this salad contains the perfect combination of protein and carbohydrates. It's also a great option for lunch during the day because it can be served warm or chilled.

Healthy Bonus: Contains bocconcini (better known as little pearl mozzarella cheese) and other types of soft cheeses, which tend to have fewer calories than hard varieties.

Ingredients:

Whole grain penne - 280 g;
Ready Pesto sauce – 3 tbsp. l.;
Grilled chicken, cut into two cups;
Cherry tomatoes – 500 g;
Bocconcini cheese – 100 g;
Young spinach - 3 small glasses;
Chopped Kalamata olives - 1/3 cup

Cooking method

In a saucepan of salted boiling water, cook pasta according to package instructions. Drain the water, leaving 1/3 cup, add the pesto sauce, mix. Stir occasionally to let the pasta soak up the sauce. Mix remaining ingredients (chicken, tomatoes, cheese, spinach and olives) and add to pasta.

The nutritional value

Serving Size: 1/4 of the recipe;
Proteins: 36 g;
Fat: 16 g;
Carbohydrates: 58 g;
Calorie content: 520 Kcal.

2. Cabbage rolls with chicken

For fresher rolls, try using kale instead of flour tortillas. It's strong enough to hold the chicken filling, and best of all, it's starch-free. Hummus can be used to eliminate the bitter taste.

This is an ideal lunch option that will provide you not only with the pleasure of taste contrasts, but also quickly eliminate hunger due to the sufficient presence of dietary fiber. It can be quickly prepared at night if you don't have much time in the morning to prepare breakfast.

Healthy Bonus: Cabbage is high in vital nutrients (like Vitamin K, essential for protein synthesis) as well as beta-carotene.

Ingredients

Cabbage - 8 large leaves;
Hummus – 1 glass;
Chopped carrots - 2 pieces;
Roasted red pepper - 1 cup;
Broccoli – 1 cup.

Cooking method

Using a sharp knife, cut two cabbage leaves and cover them so that they overlap each other. Place a quarter of the hummus in the center and top with the same amount of chopped chicken, carrots, red peppers and broccoli. Roll the cabbage leaves tightly and secure them with toothpicks to prevent the rolls from falling apart.

The nutritional value

Serving Size: 1/4 recipe;
Servings Per Recipe: 4;
Proteins: 29 g;
Fats: 9 g;
Carbohydrates: 17 g (including 7 g of fiber);
Calorie content: 331 Kcal.

3. Farro Chicken Soup

This soup, originally from Italy, will provide you with plenty of nutrients that are extremely beneficial for muscle growth and fighting hunger. This amazing dish proves that preparing a delicious meal doesn't have to take all day in the kitchen.

Farro is an ancient Egyptian grain that made its way to Italy and became a great alternative to pasta. Although farro softens when cooked, its shape remains unchanged. If for some reason you cannot find Farro in stores, you can use rice.

Ingredients

Rapeseed or grape oil - 1 tbsp. l.;
Chopped celery - 2 stalks;
Chopped garlic - 2 cloves;
Italian seasoning - 2 tsp;
White wine - 1 glass;
Chicken broth - 4 cups;
Farro - 3/4 cup;
Chopped yellow onion – 1 pc.;
Chopped carrots - 3 pcs.;
Salt - 0.5 tsp;
Sliced grilled chicken – 2 cups;
Lemon juice - 1 tbsp. l.;
Tomato paste - 2 tbsp. l.;
Parsley - 1/3 cup.

Cooking method

Pour the oil into a large saucepan and heat it over low heat. Add chopped carrots, onions, salt and cook for 6 minutes. Add 2 minced garlic cloves and 2 chopped celery stalks to the pan and cook for a couple more minutes. Next, add tomato paste, a pinch of black pepper, and Italian seasoning. All this is cooked for 30 seconds over high heat.

Add wine to the pan and bring to a boil. Cook for 3 minutes, then add broth to the pan and add Farro. Simmer for about 20 minutes until the farro is softened. Next, add the shredded chicken and lemon juice, you can add a little more broth if necessary.

The nutritional value

Serving Size: 1/4 recipes;
Servings Per Recipe: 4;
Proteins: 28 g;
Fat: 7 g;
Carbohydrates: 39 g (including 8 g fiber);
Calorie content: 331 Kcal.

If you have favorite and healthy chicken recipes, please share them in the comments. Leave your feedback on our recipes!

Experiment conditions

Four chefs from four restaurants were given two chickens from the store in advance to work on, and two more before the battle. From one they had to prepare grilled chicken, from the second - any signature dish that would clearly tell us about their restaurant. Chefs were allowed to cook the grill in their restaurant and make preparations for the second course, but ultimately finish it in the kitchen of the Ragout culinary school.

Experiment progress

At the appointed hour, the cooks, some with assistants, found themselves in the kitchen and began to cook. A jury of four tasted the dishes in the next room, not knowing who created them. We chose the juiciest grilled chicken, the most perfect grilled chicken skin, the most delicious grilled chicken, the most beautiful grilled chicken and evaluated the author's dish according to several criteria at once: taste, idea and creativity, technological execution.

Anna Maslovskaya

Chief editor of the “Food” section of “Afisha Daily”, author of the Instagram blog Annamaslovskaya

Ekaterina Drozdova

Ideologist and owner of the Ragout cooking school

Alexander Ilyin

Restaurant columnist for Afisha Daily

Alexander Proshenkov

Saxon & Parole Restaurant Chef

Participants in the battle

Mark Statsenko - brand chef of Chicken Run, Dmitry Romanovsky - chef of the Tsypa-Tsypa cafe, Alexey Malofeev - sous-chef of AQ Chicken, Kristina Chernyakhovskaya - chef of the Iskra cafe and Alexey Nikonov - second chef of the Iskra cafe "

"Chicky-Chicky"

Chef Dmitry Romanovsky

“Tsypa-Tsypa” is a project of the White Rabbit Family restaurant holding and its brand chef Vladimir Mukhin at the Danilovsky market. All dishes are prepared from farm chicken near Moscow in the open kitchen. There are dozens of dishes on the menu, from salads to hot dishes, but the main thing is grilled chicken. You can choose the size of the chicken: whole (550 RUR/530 RUR), half (300 RUR/290 RUR) or quarter (160 RUR/150 RUR). Chicken is served in warm pita bread with your choice of sauces: “Honey Mustard”, “Spicy BBQ”, “Lemon Mayo” or ketchup. In addition to chicken, there is chicken shawarma (150 RUR), spring roll with chicken (190 RUR), chicken broth (80 RUR), cucumber salad with miso (190 RUR), French fries (120 RUR) and an egg in Scottish (110 rubles).

Cafe "Iskra"

Chefs Kristina Chernyakhovskaya and Alexey Nikonov

Led by two chefs - Kristina Chernyakhovskaya and Alexey Nikonov - the cafe on Pokrovka prepares food primarily from chicken and eggs, moderately simple and intelligent, often with an Asian accent. The signature dish is grilled chicken. Every week the chickens are marinated in a new brine and served with different sauces and side dishes. Grilled chicken in Korean marinade is now on the menu. There are three serving sizes: a quarter for 450 rubles, a half for 800 rubles. or the whole for 1450 rubles. Also on the menu: salad with glass noodles, cabbage, daikon, chicken and peanuts (RUR 350), smoked chicken sandwich with celery, lettuce and bleu cheese sauce (RUR 350), smoked gizzards and hearts (RUR 200) , Asian dumplings with chicken, bacon and fried onions (300 RUR), nasi goreng (450 RUR) and chicken curry with lemongrass (450 RUR).

AQ Chicken

Sous-chef Alexey Malofeev

On the menu of chef Adrian Ketglas's second restaurant, all dishes, except desserts, are made from chicken. Appetizers include beet tartare with smoked chicken and horseradish icebergs (RUR 390), tandoori chicken with mint-yogurt sauce (RUR 490), lentil salad, chicken confit and red pepper mousse (RUR 550), paella buckwheat with chicken (530 rubles), Chinese-style rooster with vegetables (650 rubles) and smoked chicken tiradito with avocado and mango (550 rubles).

Chicken Run

Brand Chef Mark Statsenko

The founders of the Chicken Run cafe - restaurateur Mikhail Gordeev ("Fani Kabani") and chef Mark Statsenko - spent six months searching for the perfect chicken. The entire menu of the project is based on Russian chicken meat and the original recipes of brand chef Statsenko. Besides the chickens themselves, important feature places - high speed serving (5 minutes) of dishes. The menu includes: hot dog with chicken sausage (250 rubles), tacos with chopped chicken (220 rubles), shawarma with chicken (190 rubles), Korean chicken and giblets lasagna with pickled champignons, buckwheat chips and kimuchi sauce (340 rubles), wings (210 rubles) and grilled chicken. It can be ordered in half (390 rubles), breast (230 rubles) or leg (210 rubles).

First round - grilled chicken

Christina Chernyakhovskaya and her grilled chicken

1 of 8

Mark Statsenko and sour cream

2 of 8

Alexey Malofeev

3 out of 8

4 out of 8

5 out of 8

Sour cream Chicken Chicken Run

6 out of 8

The chefs of four completely different restaurants met in one kitchen - for this alone it was definitely worth starting all this.

7 out of 8

Mark Statsenko cuts his sour cream chicken.

8 out of 8

Thai grilled chicken (“Chicky Chicken”)

Winner of the nomination "Best Taste" and the special award "Ideal pickle"

Dmitry Romanovsky:“Do you know Thai tom yam soup? We add its ingredients to the chicken: kaffir lime leaves, galangal, chilli, lemongrass, cilantro, tomatoes, mushrooms, coconut milk, onions, garlic and tamarind. The chicken is marinated for 48 hours and goes into the oven - first cooked on low heat and then at 200 degrees to get a crispy crust.”

Alexander Proshenkov:“The color is good. The breast was very tasty and the chicken overall was perfectly salted and cooked.”

Ekaterina Drozdova:“I like the taste, the meat is juicy, and the color of the chicken is nice.”

Anna Maslovskaya:“It’s good on all counts: juicy, bright in taste, perfectly marinated. Of course, we are hungry now, but it seems really tasty.”

Alexander Ilyin:“Slightly starchy taste, but I wouldn’t say it’s unpleasant. Cooked perfectly."

All members of the jury agreed that they would eat it again.

Chicken in Korean marinade (Iskra cafe)

Winner of the nomination “Best Skin”

Kristina Chernyakhovskaya:“The chicken is marinated for several days in our proprietary mixture of Korean sauces. Served with white miso paste sauce (with sesame oil, pear, apple, shallots and garlic) and ranch dressing (with yogurt, mint and zest).”

Anna Maslovskaya:“The meat is dry, not comparable to the first one, but it has a crispier crust, good.”

Alexander Proshenkov:“This chicken has less flavor, I think due to the marinade. Slightly overexposed and therefore a bit dry. But the crust is great, it’s more like a grill.”

Alexander Ilyin:“Well made, but a bit dry.”

Ekaterina Drozdova:“The crust is wonderful, but the meat itself is also a little dry for me.”

Moroccan grilled chicken with couscous and pear chutney (AQ Chicken)

Unfortunately, everything was spoiled by the sauce on the chicken not having time to bake.

Alexey Malofeev:“The chicken is soaked for 12 hours in brine (salt, lemon and water), and then cooked for two hours at 180 degrees. Every 15 minutes we add a glaze (honey, ketchup, soy sauce, garlic, thyme and rosemary) to the chicken to add juiciness and a beautiful color.”

Alexander Proshenkov:“This chicken is cooked just right, so the meat is tender and juicy. But they went too far with the sauce, there was too much of it.”

Anna Maslovskaya:“The presentation is beautiful, rich. The meat is tender and soft, but because of the sauce, I can't taste the chicken itself. You need to clean off the sauce, then it will be good, try it. But now it seems like it’s like pouring ketchup on an oyster.”

Alexander Ilyin:“The chicken itself is cooked well, but the taste of the sauce overpowers the taste of the meat itself. That same classic home story when it is believed that the more sauce or marinade, the better. In reality, this is not always fair, and this is what spoiled it. If you remove the sauce, there will be no flavor left. The Chinese pour their bright sauces into their food to hide the taste of a bad product, but that’s why.”

Ekaterina Drozdova:“The sauce is too provocative, but the color of the chicken is beautiful. It seems to me that grilled chicken should have the taste of chicken, with a maximum of spices and garlic. What I expect from chicken is the flavor of the meat, not the marinade or sauce. I think it’s important not to overwhelm the taste of the chicken; it shouldn’t go into the sauce or marinade.”

Chicken Run

Winner of the “Beauty” and “Juicy” nominations

Mark Statsenko:“The chicken is marinated in a proprietary sauce (yogurt, cardamom, ginger and curry), brushed with sour cream, spices and fried onions are added and then placed in an oven preheated to 180 degrees for 40 minutes.”

Ekaterina Drozdova:“There's no confusing sauce, the chicken is just awesome. It’s very interesting who prepared it.”

Alexander Proshenkov:“The chicken is gorgeous, perfectly cooked, but the taste is inferior to the first.”

Anna Maslovskaya:“Delicious, perfectly cooked. The meat and crust are excellent, you can taste the sour cream. The chicken itself is of different shades, beautiful.”

Alexander Ilyin:“The chicken is excellent, juicy and tasty. Prepared perfectly. Feels like the freshest grilled chicken ever.”

Second round - signature chicken dish

“Chicken baked in hay with vegetables” by the chef of the “Tsypa-Tsypa” cafe, as you can see, was named so not just for beauty.

1 of 15

Vegetables for the second course of the Tsypa-Tsypa cafe.

2 out of 15

The chicken, coated with butter and parsley, is sealed in the pan with dough and hay.

3 out of 15

Kristina Chernyakhovskaya brushes the chicken for the second course with a mixture of kvass wort, soy sauce and maple syrup.

4 out of 15

Mark Statsenko and his chicken steaks with celery root.

5 out of 15

6 out of 15

Why was the pan sealed with dough? “So that the chicken doesn’t run away - that’s it. Well, to create pressure, that’s two,” answers chef Dmitry Romanovsky.

7 out of 15

Ragout culinary school teachers pose for photos with our stars.

8 out of 15

Alexey Malofeev, sous-chef of AQ Chicken, looks exactly like a Swede, right?

9 out of 15

Chicken steaks with celery root

10 out of 15

11 out of 15

12 out of 15

13 out of 15

14 out of 15

15 out of 15

Confit ham with polenta mousse (AQ Chicken)

Verdict: “played with flavors - and it turned out to be a hodgepodge”

Alexey Malofeev:“The chicken is salted for two hours, then cooked in a convection oven for two hours at 90 degrees, after which the meat is separated from the bone. The ham is served with roasted black chanterelles, sorrel, polenta mousse, roasted tomato sauce and mushroom sauce (with cream, oyster mushrooms and mushrooms). Garnished with truffle salt, leek powder and parsley oil.”

Anna Maslovskaya:“It looks like the third grilled chicken, but that’s probably a coincidence. A classic combination of chicken, mushrooms and creamy flavor with a modern twist that unfortunately didn't quite work out."

Alexander Proshenkov:“Here we decided to play on a combination of classic creamy and mushroom flavors, while adding something exotic - polenta mousse. But for me the chicken is too salty, although I like salty things. In my opinion, they played with flavors and it turned out to be a hodgepodge. Individually, each ingredient is inexpressive.”

Alexander Ilyin:“They’ve obviously gone overboard with the tastes, and it’s unclear why. Completely inexpressive: in the end, neither the chicken nor the mushrooms were revealed.”

Ekaterina Drozdova:“For me, chicken is very salty.”

“Chicken baked in hay with vegetables” (“Tsypa-Tsypa”)

"Best Fragrance" and a possible winner if not for a technological error

Dmitry Romanovsky:“Place the chicken coated in butter and parsley in a saucepan. The pan is closed with a lid, and its edges along the entire perimeter are covered with dough and hay. For what? So that the chicken doesn't run away - that's it. Well, to create pressure - that's two. The moisture boils, the bird languishes in own juice and is imbued with the aroma of hay. Cook at 180–200 degrees for two hours. I serve it with bechamel sauce and vegetables.”

Anna Maslovskaya:“Do you smell what aroma? How subtle, how pleasant. And beautiful. It seems rustic, but no, it’s more elegant.”

Alexander Ilyin:"Very interesting idea and a beautiful presentation, so touching and naive. Obviously tastier than the first course. Here, finally, the creamy base played perfectly.”

Ekaterina Drozdova:“What a beauty, the combination of vegetables is wonderful. But you can’t serve boiled skin, you can’t.”

Alexander Proshenkov:“Very tasty, the idea is just great. An excellent seasonal dish - so summer in a plate. There was just a small mistake - the cooking was uneven, large pieces of chicken turned out to be raw.”

Anna Maslovskaya:“Exactly, I cut the second piece - raw. What a shame, it could have been a winner.”

Chicken Steak with Celery Root (Chicken Run)

Winner of the nomination “Best Author’s Dish”, according to Ilyin and Drozdova

Mark Statsenko:“I sent my chicken to the bath first. The marinade is still the same - signature Chicken Run sauce made from yogurt, cardamom, ginger and curry. Cooked at the same 180 degrees for about 40 minutes, and served with smoked green onions, celery and mashed fried onions.

Anna Maslovskaya:“Real chicken steak, excellent. I think this is ideal for those who like to take one large piece of meat.”

Ekaterina Drozdova:“It seems to me that this is a very good gastropub food. A laconic, understandable, complete and logical dish, each component is cooked perfectly. And the steak is really tasty.”

Alexander Ilyin:“Mm, cabbage! This is the most delicious chicken meat ever served. You know, this is the case when at a steakhouse you ask for a well-done steak, and they say to him: “Please order chicken instead.” I liked that the vegetables turned into main part dishes, and the chicken took its rightful place - it became a side dish. Chicken is as common as potatoes - no one takes it seriously. Sure, it can be fun to work with, but bringing smoked green onions, celery and fried onion puree to the forefront, and putting chicken steak next to it as a side dish is quite unexpected. A clever idea."

Alexander Proshenkov:“Excellent steak and accompaniment to it. The breast here is cooked to perfection.”

Chicken with fried romano, cucumbers, buckwheat (Spark)

Winner of the nomination “Best Author’s Dish”, according to Maslovskaya and Proshenkov

Kristina Chernyakhovskaya:“The chicken is marinated for 28 hours in a saline solution, brushed with kvass wort, soy sauce, maple syrup and baked in an oven preheated to 90 degrees for 40–50 minutes. The low cooking temperature ensures the chicken is juicy and the chicken is brushed every 10 minutes to ensure a crispy skin. Served with green buckwheat, toasted romaine, cucumbers, yogurt-based sauce and yuzu sauce.”

Anna Maslovskaya:“A beautiful dish - it looks not simple, but also not complicated, original and confident. You immediately understand that this is an author's dish, but at the same time the author, the chef, is relaxed in the right sense, he does not need a huge plate with empty edges to indicate his seriousness. Sasha (Proshenkov), you have the same approach, you should like this dish, I think.

It's chicken on a bed of greens, and I love grass, salads, fresh flavors, crunch. There's a lot of it here. Buckwheat is soft - I don’t think there was an idea to make it the crunchiest element. The chicken tastes like smoked sausage cheese - what kind of marinade is this? I want to know how this magic is made. I want to finish it, although I no longer have the strength. This dish comes first for me.”

Alexander Proshenkov:“You’re right, this approach is close to me, I think this is my favorite. The chicken was cooked beautifully, nice smoky flavor and great accompaniments, especially the toasted romaine. Here, as in the third course, the breast is cooked perfectly.”

Alexander Ilyin:“Green buckwheat seems out of place here to me. I liked the third dish better, it’s number one for me.”

Anna Maslovskaya:“Yes, her skin was really perfect, but her meat was dry.”

Kristina Chernyakhovskaya, chef at Iskra:“I think it’s not entirely correct to refer to the original product, but the chicken is really different from what we cook at Iskra.” Before the competition, we rehearsed on our own, the method of its preparation and the marinade were exactly the same. And we couldn’t test the preparation on the competitive chicken, because we marinate it for 3 days. We were sure that using the same marinade and cooking method, we would get grilled chicken like in a cafe. She looked absolutely normal. Of course, we could take ours, but that would be unfair, because we have them marinated for weeks.”

“Yes, we would all like to take ours.” ( Laughs.)

Anna Maslovskaya:“By the way, the office of the Afisha Daily editorial office is located next to the Danilovsky market, and I sometimes buy grilled chicken at Tsype-Tsyp. And what's interesting, the chicken we tried today turned out to be much tastier than the one I bought at the market. But it is probably difficult for you to comment on this, because you are a completely new project leader. Is there any difference in the cooking method?

“Yes, I’ve been working recently, but the cooking method is absolutely the same. I can say for sure that now the chicken that you will take at Tsype-Tsyp on Danilovsky will be as tasty as the one that you tried today.

Anna Maslovskaya:“And the third grilled chicken with a sauce that prevented us from feeling the chicken was made by AQ Chicken? The abundance of sauce really confused us.”

Alexander Proshenkov:“Moreover, the chicken was cooked correctly, but the sauce overwhelmed the taste of the meat and was quite aggressive.”

Alexey Malofeev, sous-chef of AQ Chicken:“What makes our grilled chicken different is that we not only bake it, but also coat it with glaze to achieve color and rich taste. We bake the chicken for 2 hours and coat it 3-4 times during cooking.”

Alexander Ilyin:“The glaze did not have time to bake, and there was so much of it that it dominated the taste of the chicken and the overall composition. There could be anything under the glaze, even pancakes, and the taste would be the same. It’s a shame because the chicken itself was cooked well.”

Results: signature dishes

Alexander Proshenkov:“The polenta entrée idea (AQ Chicken) is gorgeous in itself, it has the perfect classic combination of mushrooms, chicken and a creamy base. But we agreed that the dish was oversaturated. Everyone unanimously liked the idea of the second signature chicken dish (“Chicken Chicken”). The dish is amazing, but when I turned over the large pieces, I saw raw meat.”

Ekaterina Drozdova:“Moreover, the breast was cooked evenly, and when I turned over larger pieces, I also saw raw meat.”

Alexander Ilyin:“And I got a perfectly cooked breast, I was delighted.”

Mark Statsenko, chef of Chicken Run:“The problem is technical. My grilled chicken was in the oven for 20 minutes, and I was surprised to say the least when I saw that nothing happened to it. I had to finish preparing and serving it to you later than planned.”

Dmitry Romanovsky, chef of the Tsypa-Tsypa cafe:"I completely agree. The equipment here is more domestic, and on the usual one, as in “Chick”, you already know for sure how long and at what degrees the chicken will be cooked for sure.”

Alexander Proshenkov:“The third signature dish (Chicken Run) for me is the perfect gastropub dish. The breast was cooked superbly. And Alexander Ilyin suggested that the idea of the dish was to make celery the main product, and chicken breast as a side dish. Did we guess correctly?

Alexander Ilyin:“I think it's witty. Chicken is a rather banal product compared to root celery, at least in Russia. It's really original when celery is served as the main course, and a carefully cooked steak is served as a side dish.

Mark Statsenko, chef of Chicken Run:“Thank you, the idea is absolutely correct, this is the essence and complexity of the dish.”

Alexander Proshenkov:“The third and fourth courses were the best, but the second could have shared this first place with them, if not for a technical force majeure. It's a pity".

Dmitry Romanovsky: “And raw foodism is now, by the way, in trend.”

Alexander Proshenkov:“Personally, of all the dishes, I liked the fourth signature chicken the most. The only thing I didn’t really understand was buckwheat.”

Ekaterina Drozdova:“And it seemed to me that buckwheat was not needed here.”

Kristina Chernyakhovskaya:“Thank you, we just wanted to make the original dish simple, to show that there are vegetables in the sauce, buckwheat, salad and chicken. Roughly speaking, the food is in a canteen, but prepared using professional equipment. We tried making the buckwheat more crispy, but when served this way it took too much attention. So we just soaked green buckwheat in water and warmed it in the microwave.”

Step 1: cut up the chicken.

First, pay attention to what kind of chicken you are going to use for grilling. It must be thick, with short legs covered with a good layer of meat. By no means a “running” chicken, you can easily distinguish it, this chicken is thinner and longer-legged. She will come out too hard and would be better suited for making soup.

Turn the bird breast side down and use a sharp meat cleaver to cut along the back, cutting through the bones.

Turn the chicken over and, pressing on top with your hands, unfold it like a book. If desired, you can also lightly beat the bird with a meat mallet or make cuts where the meat is fatter, that is, on the thighs and legs.

Step 2: add spices.

Now use the spices and marinade. Use whatever you like, you can use a lot of paprika and turmeric for color, or you can get by with herbs or garlic; ready-made spices for chicken or barbecue are also suitable. Everything is to your taste. And leave your bird to marinate for several hours or even overnight, putting the chicken in the refrigerator.

Step 3: Grill the whole chicken.

Grease the grill with a little vegetable oil (you can also place foil on top), and then place the chicken on it, cut side facing the fire. Now your most important task is to prevent the bird from burning. To do this, watch it carefully and turn it over every 15-18 minutes. Determine readiness by eye, cutting the bird with a knife in the thickest place; if the meat is white and comes away well from the bones, everything is ready.
Remove the chicken from the grill and let it sit. 7-10 minutes, and then serve.

Step 4: Serve the whole grilled chicken.

Cut the finished chicken into portions and serve with any side dish of vegetables, both fresh and baked. No matter what spices or marinade you use, the bird will come out to die for!
Bon appetit!

You can marinate the chicken in wine, onion, kefir, soy sauce, etc. in advance.

The word “grill” entered the Russian language from the French “griller”, which means to burn. However, manufacturing companies include in this word a wide range of equipment: lava grill, contact grill, roller and carousel grills, pizza grill, shawarma grill and microwave with built-in grill. With the increase in foreign supplies, the range of equipment called grill has expanded significantly and included equipment that provides for contact of the product with a heated surface. With such a large offer of equipment on the market, it becomes more difficult to understand it, and it is even more unclear how grilling a product differs from traditional ways preparations: frying in a frying pan, baking in the oven. Is there a significant difference in the preparation of the dish (cooking time, natural weight loss, associated costs), and its taste, as well as the digestibility of the prepared product? Grilling provides undeniable advantages in preparing any dish - it allows you to prepare complete dishes with a crispy crust.

There is another type of grill that can, in principle, change the range of dishes offered. These are the so-called “chicken roaster” or rotary grills. The main purpose of such grills is to fry chickens, but using simple devices in the form of cradles, hooks or lattice cylinders, you can significantly expand the assortment with large-sized semi-finished meat or fish products, as well as “grill” a variety of vegetables in front of visitors. Moreover, of all the possible heat treatment options, a continuously rotating grill is able to cook the product in the best, so-called impulse heating mode. Rotating around a stationary heat source, the product receives portions of thermal energy that are not constant, as in a frying pan or in an oven, but of variable intensity. During the time that the side of the product heated by the infrared source goes into the shadow, the resulting heat impulse has time to be evenly distributed throughout the thickness of the product. Thus, pulsed heating in a rotary grill allows for beautiful, uniform roasting with excellent organoleptic characteristics and minimal losses.

One type of rotary grill is the gyros grill. In this type of grill, the rotating skewer and infrared heating elements are located not horizontally as in chicken grills, but vertically. The meat is not placed on a grill, but is strung on a skewer in the form of thinly pounded flat cakes, resulting in the new kind Shawarma products. This dish is served in pieces cut from the fried surface of the fried product.

Of the “wrong” grills, the design of which provides for direct contact, the most widespread are open smooth and corrugated frying pans (griddle), contact or conductive grills (clamshells), which have two heating surfaces - top and bottom. Two autonomously controlled work zones allow you to prepare a meat or fish steak or a hot closed sandwich in a few minutes. Currently, a grill is no longer just a type of heating equipment, but a concept for an establishment. Its functionality allows, due to the lack of contact with hot fat and its thermal decomposition products, to combine high principles healthy eating with elements of attraction that are now becoming widespread.

Grill is definitely best method cooking poultry, when its true taste is most clearly revealed, which is not drowned out by either gravies or fillings. A gas or electric grill is very convenient, but grilling over charcoal, or even better over charcoal, gives the bird a truly delicious flavor.

To summarize, we can say that grills are quite capable of competing with traditional types of equipment. And their advantages - cost-effectiveness, ease of operation, a wide range of products with new flavors and nutritional features - are appreciated by experts Catering and nutritionists.

Grilled chicken

Chicken meat is of great value in human nutrition. Meat is a supplier of essential nutrients necessary for normal life and development of the human body, primarily complete protein, richer in essential amino acids than plant proteins. Extractive substances are also of great importance in human nutrition, they add taste and aroma to meat products, contribute to the abundant secretion of digestive juice and better digestion. Meat contains the minerals we need - potassium, calcium, sodium, magnesium, iron and phosphorus, as well as many vitamins. Poultry dishes open up space for creative imagination. There is an unlimited number of cooking methods, ranging from traditional stuffing to new unusual dishes. The chicken can be served roasted whole or in pieces with equal success; baked, with or without gravy; stuffed. Our recipes from different countries easy to prepare and excellent in taste. It's hard to choose any one of them - they are all great! Just trust your creative impulse and go ahead! After an original dish prepared according to our recipes, visitors will certainly want to visit you again.

Grilled chicken cooking technology

Chicken

The age of the bird is an important criterion when choosing a recipe. As a rule, the meat of young birds is very tender and has a more delicate taste. They are ideal for both grilling and faster cooking methods that preserve the flavor and juiciness of the meat. Tender breast meat of lean poultry - chickens, turkeys reaches readiness faster than leg meat.

As poultry meat ages, it becomes tougher, especially the constantly working leg muscles. Meat adult bird becomes elastic and requires longer cooking to impart tenderness to the muscular tissues. This bird is often used for stewing or making broth.

Chickens

Chickens are sold under various names. The name depends on the age, ranging from six-week-old chicks to more than one-year-old boiler chickens. For frying best age chicks from four to six months. Chicken up to six months old is perfect for grilling whole or in pieces. Grilling is the perfect way to enhance the flavor of your chicken or spring bird.

A bird raised on a farm, exercised a lot and fed on grain and insects, the meat itself is dense and tasty. It is enough to sprinkle such a bird with salt and pepper and generously grease the outside with oil. It is better to marinate and stuff mass-produced chickens intended for frying: this will improve the taste of the meat when cooked.

Duck

Only a bird older than two months is called a duck. Young specimens are called ducklings - they are very tasty, even if they are simply fried without stuffing and without a special side dish. Duck that has reached three months of age has a pleasant meat taste, but it especially benefits if served with a side dish of sour fruits or oranges.

Geese

Geese are brought for sale at the age of eight to nine months; One-year-old geese become too tough to fry.

Poultry processing

Poultry is distinguished by type, age, fatness, method of heat treatment and its thermal state. Poultry includes chickens, ducks, and geese.

Poultry is delivered to public catering establishments beaten, without feathers, in a chilled or frozen state in accordance with GOST 21784-76, half gutted or gutted. Whole cut up carcasses or portioned semi-finished products can also be supplied.

Semi-finished poultry meat products must meet the requirements of GOST. The surface of the carcass should be smooth, without films and tendons, without signs of spoilage, sliminess, not weathered, the consistency of the meat should be elastic.

The freshness of meat can be determined by appearance, color, smell, color and consistency. Fresh (benign) meat: dense, elastic, the surface quickly levels out after pressing with a finger, when cut, the meat is soft pink in color with a tint, the juice is clear. Thawed meat has a softer tissue consistency. The smell should be natural; light color (characteristic this species meat).

Stale meat has the following characteristics: the surface of the meat is wet, sticky, covered with mucus, and green in places. When cut, the color is darker than usual, the juice is cloudy.

According to the thermal state, the bird is cooled (the temperature in the thickness of the muscles of the meat is equal to the temperature environment+15 +25°С), chilled (temperature in the thickness of the carcass is from 0 to +4°С), frozen (temperature in the thickness of the muscles is not higher than - 6°С).

Cooled and chilled meat has the greatest nutritional value, but the shelf life is short, so a significant part of the meat is frozen. Culinary use poultry depends on the species, age and fatness. Based on fatness and quality of processing, carcasses of all types of birds are divided into two categories: first and second.

When raw materials arrive at public catering establishments, frozen or chilled poultry is stored in supplier containers on racks or stock shelves, stacked; For better air circulation, it is recommended to lay slats between the boxes (boxes).

Defrosting meat

Frozen poultry is always inferior in quality to fresh poultry, because... when frozen it loses most of it nutritional value. This is due to the following. The muscle tissue of meat contains 48-80% water, containing various substances dissolved in it. The second part of the water forms tissue fluid, which is located between the cells. The concentration of dissolved substances in the tissue fluid is less than in the water filling the cells, therefore, when frozen, ice crystals form in the intercellular space. Ice crystals loosen meat tissue and, if defrosted improperly, can damage the cell membrane. Rapid freezing at low temperatures retards the growth of crystals in the intercellular space. A frozen chicken carcass has a temperature in the thickness of the muscles of 6 - 25°C.

Poultry carcasses are defrosted only in air. Defrosting in water or near the stove is prohibited, since this leads to large losses of nutrients, and it is also not permissible according to sanitary rules.

With the correct defrosting regime, the crystals melt slowly and have time to be absorbed into the muscle fibers, which swell and restore their properties to a significant extent.

Frozen poultry is thawed at a temperature of + 5 + 8°C for 5 hours or at a temperature of + 16 + 18°C for 3 hours and a relative humidity of 85-95%. For thawing, carcasses are placed on a table or racks in one row so that they do not touch. Large birds are thawed for 6-8 hours, small and medium birds for 3-4 hours. Defrosting is carried out until the temperature in the thickness of the muscles reaches 1°C.

After defrosting, the carcasses are washed with running water and laid cut side down to drain the water. For processing raw poultry, separate tables, cutting and production equipment are allocated.

When purchasing frozen poultry, you should not take dented packages or those where pinkish ice is visible - this is a sign that the bird has been frozen a second time.
In order to preserve the taste of the bird, it must be defrosted in the refrigerator; In this case, 1 kg of poultry requires 4 hours.
When cooking poultry, you need to make sure that the carcass is completely thawed - if it is only partially thawed, the meat will not cook evenly.
You should not delay cooking fresh or defrosted poultry for more than 2 days, since the longer it is stored, the more it loses its taste.

Recipes

Oriental grilled chicken

1 tbsp. vegetable oil
0.5 tsp chili seasonings
2 tbsp. soy sauce
2 tbsp. lemon juice
0.5 tbsp. water
2 cloves garlic finely chopped
1 small onion, thinly sliced

Preparation: Heat the chili oil, add the onion and simmer for 1 minute, then add the garlic and simmer for another 1 minute. Separately combine soy sauce, water and lemon juice and add to the stewed onions. Bring the resulting mass to a boil and simmer for 3 minutes. Cool the marinade, pour over the chicken, cover with a lid and refrigerate. Marinate for 1 hour.

Spicy grilled chicken

Garlic Sause:

2 cloves garlic
2g chili pepper
2 g black pepper
5 g curry
2 tbsp. lemon juice (vinegar or white wine) salt

Preparation: Chop the garlic, grind with salt, add curry, pepper and lemon juice (vinegar or wine). Lubricate the bird well with the resulting garlic sauce inside and out. Place the prepared chicken on the grill, place on the grill and fry. To add flavor to all poultry meats, the chicken should be marinated for 2 hours.

Gourmet chicken

2 tbsp. breadcrumbs
1 tbsp. butter
1 bunch of parsley
2 green apples
2 onions
200 g minced meat
1 egg
spices for minced meat

Components:

1 tbsp. butter (butter or vegetable)
juice of 1 lemon
herbs and spices

Preparation: Finely chop the parsley and onion and combine. Mix minced meat (mushroom meat) with breadcrumbs, egg and butter. Mix the minced meat with herbs, add salt and spices to taste. Peel the apples, cut into strips and mix with minced meat. Melt a spoonful of butter, add spices and stir. Rub the inside and outside of the chicken carcass with salt, spices and red pepper, and sprinkle with lemon juice. Lubricate the outside with the oil mixture. Stuff the chicken with minced meat and sew it up. Cook the chicken for 60-90 minutes (depending on the weight of the bird) at 220°C.

Chicken with cinnamon

black pepper
coriander
cinnamon

Preparation: Rub each chicken inside and out with salt, pepper, coriander and cinnamon. It is important that there is half as much coriander as cinnamon, but the main thing is not to overuse these seasonings, as the dish may be bitter.

Stuffed chicken

1 tbsp. butter
1 bulb
115 g mushrooms
1.5 tbsp. soft bread crumbs
1 tbsp. chopped parsley
1 tsp grated lemon zest
0.25 tsp dry marjoram
0.125 tsp nutmeg
1 egg

Preparation: Melt the butter, add finely chopped onion and simmer for 1 minute. Thinly slice the mushrooms, combine with the onion and simmer for 1 minute, then add the bread crumbs, salt, pepper, parsley, lemon zest, marjoram, nutmeg and egg. Mix the resulting mass thoroughly and stuff the chicken. Rub the outside of the chicken skin with salt and pepper.

Turkey fried with stuffing

4 tbsp. bread cubes or soft bread crumbs
2 tbsp. chopped celery greens
1 tbsp. chopped onion
0.5 tbsp. margarine
1 tsp thyme
1 tsp marjoram
0.5 tbsp. broth (chicken or water)
pepper

Preparation: Melt margarine, add chopped onion, celery and simmer for 5 minutes, then add bread crumbs, marjoram and thyme. Mix the resulting mass, add broth, salt, pepper and bring to a boil. Before cooking, stuff the neck and inside of the turkey with stuffing.

Chicken Mikhailovsky

20 g dill
20 g parsley
200 g sour cream
1 tsp mustard
1 bulb
black pepper
hot chili pepper

Preparation: Wash the chicken, dry it, salt and season with spices, salt inside and out. Finely chop the onion and greens. Mix sour cream with mustard and add chopped herbs and onions. Pour the sauce over the prepared carcass (parts of the carcass) and fry until golden brown.

Two in one or a chicken surprise

Ingredients:

chicken legs
1 packet of mushroom soup
1 tsp poultry seasonings
2 tbsp. dry parsley
instant rice or
raw potato slices
3 tomatoes, sliced
180 g low-fat cream
300 g water

Preparation: Separately mix mushroom puree soup (dry), seasonings and parsley. Rub the prepared legs with half the mixture and place on foil. Add rice and tomatoes to the legs and sprinkle with the remaining mushroom mixture. Mix the cream and water separately and pour over the chicken. Cover tightly with foil and cook for 45 minutes. Open the foil and bake until golden brown.

Chicken kebab

0.5 dry sheri
0.3 tbsp. soy sauce
0.3 tbsp. oriental sweet and sour sauce
2 cloves garlic
0.3 tbsp. lemon juice
0.5 tbsp. honey

Preparation: Finely chop the garlic and mix with the rest of the ingredients. Salt the kebab meat, pour this mixture over it and refrigerate for 30 minutes. Thread the pieces of meat onto skewers, place on the grill and cook for 10 minutes.

Shish kebab in Russian

300 g white wine or 2 tbsp. lemon juice 1 onion
black or red chili pepper
chicken seasoning

Preparation: Cut the chicken fillet into cubes weighing 20-30 g, add salt, put in a bowl, add onion cut into rings and other ingredients. Marinate in the cold for 30 minutes. Thread the fillet onto skewers and fry on a spit for 10-20 minutes.

Oriental chicken shish kebab

2 tbsp. natural orange juice
1 bulb
chilli

Preparation: Cut the chicken into 30 g cubes, add salt and pepper. Place the meat in a container, place the onion, cut into rings, on top and pour in orange juice. Marinate for 30-45 minutes. Thread the pieces of meat onto skewers alternately with onions and fry.

Chicken kebab

Components:

500 g chicken fillet
1/4 tbsp. soy sauce
2 tsp Sahara
1/2 tsp. salt
1/8 tsp ground ginger
1 piece green pepper
125 g (15 pcs) champignons*
2 tbsp. honey

Preparation: Cut the chicken fillet into pieces, roll in a mixture of soy sauce, sugar, salt, garlic powder, ginger and pepper. Set aside for 10-20 minutes. Thread one piece of green pepper, one piece of chicken and one half of champignon onto the skewers one at a time. Mix the honey with the remaining soy mixture and carefully pour over each kebab. Roast for 20 minutes until the chicken is tender and the green peppers are crispy.

*Mushrooms can be replaced with canned pineapple.

Marinated chicken wings

1 tbsp. dry sherry
1/2 tbsp. soy sauce
1 tsp ground ginger
1/4 tsp. garlic powder
1/4 tsp. onion powder

Preparation: Mix sherry, soy sauce and spices. Pour the prepared wings (12 pcs) with the resulting mixture. Seal the container and place it in the refrigerator overnight. Remove the wings from the marinade and let it drain. Place the wings on a grill (plate) and fry for 15-20 minutes until crispy.

Spicy wings

0.5 tbsp. soy sauce
0.5 tbsp. vegetable oil
1 tbsp. hot chili oil*
1 large clove of garlic

Preparation: Finely chop the garlic and mix with the rest of the ingredients. Rinse the wings with water, dry, rub with salt, pour over the marinade and put in the refrigerator. Marinate the wings for 30 minutes, then fry for 25-30 minutes. *Chili oil is prepared as follows: 0.5 tbsp. Mix vegetable oil with 1 tsp. red chili pepper, stir and leave for 30 minutes. The oil is separated and used for cooking.

Chicken wings with raisins

3-4 tbsp. mayonnaise
1 onion

Components:

10 chicken wings
10 g chicken seasoning
5 g black pepper
100 g raisins

Preparation: Salt chicken wings, season with pepper and chicken seasoning, stuff with raisins (under the skin) and marinate for 30 minutes. Preparation of the marinade: finely chop the onion and mix with mayonnaise. Place the wings on a wire rack or baking sheet, brush with marinade and bake (at least 25 minutes).

Chinese chicken wings

2 tbsp. mayonnaise
1 tbsp. mustard
2 tbsp. honey
4 cloves garlic
hot red pepper

Preparation: Salt the wings, pour marinade over them and let sit for 30-45 minutes. Place the wings on a baking sheet or wire rack, brush with marinade and bake.

Tender thighs

1 tbsp. mayonnaise
2 tbsp. adzhiki

Components:

6 pieces chicken thighs
pepper
spices

Preparation: Season the prepared thighs with salt, pepper and spices, coat with sauce and bake.

Sharp legs

Components:

2 g chili pepper
2 g black pepper
3 g curry
5 g chicken seasoning
5 g grill seasoning
juice of 1 lemon

Preparation: Salt the prepared legs, rub with a mixture of seasonings, sprinkle with lemon juice and fry. For spiciness, you can grate garlic on top.

Mexican chicken legs

100 g ketchup
100 g water
2 tbsp. lemon juice
1 tsp Sahara
1 tsp butter
1/2 tsp. dried celery or 1 tbsp. celery leaves
1/2 tsp. chili pepper

Preparation: Dilute ketchup with water, add lemon juice, melted butter and remaining ingredients. Brush whole chicken legs with salt, place in a pan or on a wire rack and pour over this mixture. Bake in the grill until cooked and golden-red crust forms.

Bernasian chicken breasts

Components:

45 g butter
1 tsp paprika
juice of 1 lemon
sesame seed
pepper

Preparation: Rub the prepared breasts with salt and pepper. Melt the butter and pour over the chicken breasts. Place the breasts on a baking sheet or wire rack, sprinkle paprika on top and sprinkle with lemon juice. Grill for 25 minutes, then add sesame seeds and cook until done. You can prepare toast with a spicy filling for the breasts.

Chicken breasts with honey glaze

50g butter
90 g honey
65 g soy sauce
2 tsp mustard

Components:

boneless chicken breasts

Preparation: Soften the butter and mix it with honey, sauce and mustard. Cut the prepared breast diagonally on one side and season with salt. Place the breast in a container and apply half of the marinade to the cut side of the breast. Cover the container. Let the chicken sit at room temperature for 20 minutes. Place the chicken breasts on a baking sheet (rack) with the cut side up. Fry for 15-20 minutes. During the frying process, the breasts can be greased with the remaining marinade.

Grilled fillet

Components:

black pepper
3 cloves garlic

Preparation: cut the prepared chicken fillet on one side diagonally. Rub the fillet on both sides with garlic, sprinkle salt and black pepper on top and fry.

Turkey fillet with nut sauce

200 g sour cream
90 g walnuts
juice of 1/2 lemon
2 cloves garlic

Preparation: finely chop the walnuts and garlic, add lemon juice and sour cream. Season the turkey fillet with salt, wrap in foil and bake for 20 minutes at 205°C. After the time has passed, open the foil, pour the prepared sauce over the fillet and bake until golden brown for 5-10 minutes at 180°C.

Filet with cheese

Components:

100 g cheese
butter
1 egg
1 lemon

Preparation: Beat the egg white until foamy, grate the cheese. Cut each fillet diagonally and season with salt and sprinkle lemon juice on top. Brush the prepared fillet with whipped egg white and roll in grated cheese. Place the fillet on a grill (plate) and bake for 10-15 minutes at a temperature of 200-250°C. When serving, drizzle melted butter on top.

Fried meat will always taste better than boiled or steamed meat. Of course, the delicious crispy crust is so worth it! And the smell... Scientists have noticed that the aroma of frying foods causes much more profuse salivation than with other methods of heat treatment. In addition, the meat can also be marinated, which will make it not only more tender, but also add a variety of flavors. And if we are talking about frying in the open air, when the product smells of smoke, eating it is a heavenly pleasure!

Current advice

In order for you to get a truly tasty recipe for any method of preparing it, it starts with the correct selection of the carcass itself. Ideally, a chicken that is a little more than six months old is suitable. Among the older generation, alas, the meat is already a bit tough and not so juicy. Of course, you can also use store-bought chicken legs, but they contain more chemicals than natural products. If you have a choice between store-bought or home-grown poultry, choose the latter, because home-grown chicken always tastes better. Grilling (you can choose a different cooking recipe), of course, will make any dish appetizing. But fresh, not frozen, homemade chicken, moderately fatty, and not blue and bony, is a true gift to the cook, and it is the best way to show off your culinary skills.

And another tip: make a good, tasty marinade. After the texture of meat, this is the second condition for the successful preparation of many dishes. Now about what or where to fry. For example, if you cook grilled chicken in the microwave, the recipe allows you to use the grid-stand that comes with the package. In the open air, it is brought to readiness on a wide grill made of stainless steel. If you have a convection oven on your household, you can’t ask for anything better. And finally, the oven comes up. True, in order for you to get well-done grilled chicken, the recipe calls for a roasting pan (or you can at least install a half-liter jar). In any case, in order for the meat to have a golden crust, before cooking it must be generously greased with either a special sauce, sour cream or mayonnaise.

on a spit

Let's look at a fairly simple recipe for grilled chicken on a spit. This way you can fry it during a picnic in nature. It is necessary to stock up on firewood and coal (packages for barbecue, kebabs). The sauce can be prepared from the following ingredients: a package of your favorite mayonnaise (at least 250 g), mustard powder - from 1 tablespoon, a head of garlic, 1 lemon, a bag of black pepper (not all of it, sprinkle to taste!), salt, aromatic seasonings and spices (you can buy a package of ready-made ones, especially for chicken). Well, the bird itself, medium size, gutted, washed, dried. Mix mayonnaise with mustard, add crushed garlic (4-5 cloves), spices, salt, then very generously grease the entire carcass on the outside. Rub the inside with lemon juice. Place the bird on a spit, set it over hot coals and roast for about an hour, turning occasionally. It’s better to tie up the legs with wings. To prevent the meat from burning, the bird must be turned constantly 20 minutes before the end of the process. Ready to divide into portioned pieces and serve with red wine. The degree of readiness is checked as follows: pierce the carcass in several places with a fork, place a plate. Light juice flows - that's it, you can eat. And the pinkish one - let it cook a little longer.

Air fryer recipe

Here is another recipe for grilled chicken - in an air fryer. For external processing of poultry, the same sauce described in the previous recipe is suitable. But we will stuff it from the inside. To do this, take several sweet and sour apples, peel them, cut them into thin slices. Chop a large onion into half rings. Mix both components, rub the inside of the carcass with salt and add the filling. Place a piece of foil on the grill (place it at the bottom), then the chicken (belly side up) and bake for an hour and a half. Then divide into pieces and serve on a wide, flat platter. Serve with the filling (it will give the meat a piquant taste).

If the crust is important to you, the bird should be fried with the skin on. You can roll it in breadcrumbs before frying - it will turn out great!