Chicken meat - available product which, moreover, is preparing fast and easy to digest. Chicken dishes take pride of place in the holiday and in the daily menu. Spoil such foods is almost impossible: salads and snacks Low calorie snacks , Soups and hot dishes of chicken meat are always obtained tasty and fragrant.

The benefits of chicken meat

A more delicate structure than pork or beef, chicken meat is easily digested, so it is recommended included in the diet of patients and convalescent. A white meat chicken breasts in general is considered a dietary - it contains a minimal amount of fat and calories, but rich in protein.

At all times, the chicken cooks valued economical, because of a carcass can be cooked soup, and hot. For the preparation of dishes are used fleshy thighs, drumsticks, breasts and wings, and to flavor the broth - Chicken Ridge.

Chicken dishes - a real godsend for novice cooks: raw material is inexpensive and spoil it wrong preparation very difficult. Regardless of the method of cooking chicken are obtained tasty and appetizing. And the ways of cooking, meanwhile, there is a great variety: chicken perfectly combined with different foods and spices, sauces and garnishes. With this taste of food is almost boring.

How to cook chicken

Cooking chicken is very simple. The main secret to cooking the chicken is meat that is required to bring to the readiness. If you prefer to eat a lot of beef neprozharennoe, "blood", the chicken must be fully roast thoroughly. This, however, is a snap because the chicken meat is cooked quickly.

In selling chicken fed chilled or frozen. The first option is preferable: frozen meat less juicy than chilled. You can buy individual parts of the chicken, so as not to mess around with partitions, and can be purchased whole carcass - it is profitable. In any case, should proceed from the fact that the portion should account for about three hundred and fifty grams of chicken (raw).

Total chicken is usually baked. Generally, baking - one of the most popular ways to cook the bird chicken becomes a delicious crisp and retains juiciness. Many like roast chicken - breaded Breading: the secrets of delicious fried foods   or not. Very tasty dish of stewed chicken. Beautiful and clear chicken broth.

Chicken meat allows infinitely experimenting with herbs and spices. Every time a familiar dish takes on a new flavor. The classic recipe for fried chicken involves the use of spices such as garlic and red chili peppers. Good chicken in a sauce of sweet paprika. When roasting a whole chicken carcass can be put into the cut into large pieces of lemon or orange - this will give the dish incredible aroma. For the oriental chicken suit curry, ginger, soy sauce. A wonderful taste of a chicken cooked with herbs - thyme and rosemary. In short, the use of chicken opens unprecedented opportunities for experimentation.

Secrets of a tasty broth

Golden chicken broth is frequently mentioned in classical literature as an ideal food for those who are ill or weakened. A cup of the broth gives strength, gives energy, helps the body fight infections. And besides, chicken broth - it is also a tasty dish.

Boil the broth a snap. Per kilogram of chicken should take five liters of water. You can use any part of the chicken, including the ridge, which is not suitable for cooking other dishes. The visible fat from the meat cut is desirable. Many recommend the removal and skin, which feature large fat.

The chicken stock is required to add the carrots and celery stalks. Celery also work. Onion bulb can be used, but with leeks taste of chicken broth is a more gentle. Before adding to the soup vegetables recommended fry gently on a dry hot pan to their surface has dried up and became more intense flavor.

From spices in chicken broth traditionally put black pepper, bay leaf and parsley. It goes well with chicken dill and thyme. But from the spice with a strong odor, such as cloves, it is better to give up - they "score" delicate flavor of chicken.

Hen lay in cold water and put on fire. As soon as the broth boils, it should be salt and light should be reduced to a boil remained weak. So it gives a clear broth, even if the foam during cooking chef is not removed or not completely removed. Ready broth should drain, thus removing the vegetables and spices.

Baked chicken

Bake the chicken can be in whole or in pieces. Whole carcasses before baking sometimes stuffed. As the stuffing can be used cereals (mostly rice, which goes well with the chicken to taste), sour and sweet fruit (cherries, apples, apricots), mushrooms and even scrambled eggs.

Baked chicken to be juicy with a crispy golden brown. To achieve this result in several ways. For example, on a baking pour a thick layer of salt, and put the chicken on top. Or soak the bird in for a few hours in brine (a quarter cup of salt to two liters of water), then wipe dry and bake. Or, coat the chicken variety of marinades that will not only make the skin crisp, but also will give the meat a delicate flavor. The structure of these pickles can include spices, aromatic herbs, honey, soy sauce, ginger, sour cream Smetana: untold riches of Russian cuisine , Mayonnaise, citrus juices.

It is best to bake the chicken on the grill, under which to place the pan for dripping juice. If the chicken is baked as a whole, it is likely that the breasts reach readiness faster than the legs and begin to dry up. To avoid this, the cooks are advised between breast meat and skin to place small pieces of butter, which will give the white meat juicy.

Maria Bykov

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