How to cook chicken gherkin with crispy skin. Chicken gherkin in the oven

On store shelves you can find an unusual type of bird that resembles a quail - the gherkin chicken. But it is only related to the quail by its small size.

The gherkin is not as bony, fattier and is a small broiler carcass. More expensive farm gherkins are free-range and therefore have less fat.

Miniature chickens have the same nutritional properties as regular boiler chicken, but their meat is more tender.

Therefore, the calorie content of gherkin chickens is high - 139.7 kcal (plus or minus 10 kcal). This is due to the peculiarities of keeping and fattening.

Important! Gherkin chicken meat is non-dietary. It is purchased as a delicacy.

Recipes

After purchasing several miniature carcasses, you need to think about which chicken recipes are best suited. If you need to quickly prepare something for dinner, then baking gherkin chickens in the oven is suitable.

For taste, it is recommended to add garlic and rosemary. The secret to cooking rosemary chicken properly is making a special sauce. Crushed garlic and rosemary sprigs are added to the melted butter, which is poured over the chicken before going into the oven.

Important! To ensure that the carcass looks perfect when serving, do not forget to tie the chicken's legs before putting it in the oven.

Method 1:

If you have some time, coat the chicken in spices or honey. A wonderful flavor combination is honey and black pepper. This mixture provides the carcass with a golden crust, and sweet-spicy notes appear in the taste.

Method 2:

While waiting for guests, you can prepare stuffed chicken gherkins. Stuff the carcasses with apples, rice or caramelized vegetables.

Method 3:

An exquisite dish of French gastronomy is suitable for the holiday - Provencal chicken gherkins. To prepare such a dish, you will need dry white wine, which, together with thyme, will give the meat a piquant taste and aroma.

Chicken with dried fruits and nuts

Another festive recipe for chicken in the oven - with nuts, spices and dried fruits. But in this case, we divide the carcass in half - this way each part is better saturated with the aroma of the spices and herbs used.

Ingredients

two broiler chickens - cut each carcass in half;
2 large peeled apples;
finely chopped dried apricots - 2/3 cup;
half a glass of raisins;
a glass of chopped walnut kernels;
a quarter teaspoon of cinnamon;
melted butter - a couple of tablespoons;
a quarter glass of apple juice;
honey - 2 tbsp;
dried thyme - 1/4 tsp;
half a teaspoon of salt;
ground black pepper - a quarter teaspoon.

Stages of work

Preheat the oven to 200 degrees. Grease the bottom of the prepared heat-resistant form with oil and line it with a mixture of pre-cut apple slices, dried apricots, raisins, chopped nuts and cinnamon. Drizzle the mixture with melted butter.

Wash the chicken carcass halves, rub them generously with a mixture of salt and pepper and place them breast side down on a bed of dried fruit.

In a separate container, mix apple juice, thyme, honey and grease the carcasses. In this form, place in the oven for 10 minutes. Then we take it out, mix the fruit bed and turn the chickens over, coat them with the remaining honey sauce and return them to the oven. Bake until done (check with a fork or knife)

Serve half the chicken with a fruit side dish. You can also dilute each serving with pre-cooked rice.

What is a gherkin chicken

There are two versions regarding the origin of the name of these miniature chickens:

The name comes from the French word cornichon, which refers to small-fruited cucumbers. The name focuses on the small size of the chicken carcass. The weight of a gherkin chicken is only 350–600 g, while a regular broiler weighs 2.2–2.5 kg. One medium-sized frying pan fits three gherkin chickens at once.
The name comes from the phrase Cornish hen, which literally means Cornish chicken.

How do gherkin birds appear on supermarket shelves? They are mainly supplied by poultry farms. The period of growing a broiler is 39–42 days.

At first, poultry farms sold unfinished chickens due to forced slaughter. But given the interest of buyers in the product, a new direction has emerged - the deliberate supply of mini-chickens, which were served as a premium product. They cost more than conventional boilers.

You can buy such a chicken from farmers. They are grown on pasture, so farm gherkins are not so fatty and have different taste properties. Unlike soupy farm chickens, they are more tender.

It is worth considering that the gherkin carcass, despite its miniature size, can be large for one serving, and sauces will add calories. If you prefer serving portioned, you can serve these chickens in halves. But many guests will not refuse a whole gherkin weighing 350–400 g. You can also place the carcasses on a common dish: they will look simply luxurious.

The homeland of Cornish birds is England. Cockfighting was popular in the country. Breeders were tasked with breeding a good fighting breed of chickens. The crossing was carried out between Indian females of the Azil breed and Malaysian fighting cocks. The result did not live up to expectations. The birds did not have an aggressive character, but had good muscles.

Further breeding work was designed to improve the meat quality of chickens. In 1990, a new Cornish breed appeared. It is also called Cornish and Cornish. Birds have meat-egg productivity. What are the characteristics of Cornish? What kind of care do they require?

Chicken baked on a bottle

A bottle is an excellent solution for a housewife who wants to bake the entire carcass evenly. In addition, such a chicken looks more neat and voluminous. But the spices used play an important role.

Ingredients

2 chickens weighing 900-1000 g each;
2 bottles of dark beer;
2 teaspoons sweet paprika;
2 teaspoons chicken seasoning;
1 tablespoon olive oil;
1 teaspoon salt;
a pinch of ground black pepper.

Carcasses must be prepared for baking at least 12 hours in advance. The evening before cooking, we make the marinade: mix all the spices and olive oil, rub the gutted and washed chickens with this mixture. Leave for 12 hours in the refrigerator.

Cooking steps

Before baking, preheat the oven to 170°C.

Remove all labels from the bottle using warm water. Pour out 2/3 bottles of beer and save.

We take the chickens out of the refrigerator, put them on bottles and put them in the oven for 1.5 hours. Every 15-20 minutes it is necessary to water the bird with beer. If necessary, if the wings or top of the chickens burn, these parts of the carcass can be covered with foil. We take the finished carcasses out of the oven and let them cool right on the bottle.

The chicken can be served either whole, placed on a dish with a side dish and herbs, or cut into portions.

Description of the breed

Birds of the Cornish breed are white in color. The feathers fit tightly to the body. The physique is massive: wide back and chest. Muscles are visible on the limbs. Chickens are short. Roosters are taller, their necks are longer, their limbs are strong and widely spaced. The metatarsus are massive, bright yellow. The head is proportional to the body. Roosters have a large leaf-shaped comb with teeth on their heads. Males have well-developed earrings.

Males always guard females. Feeding begins only after his family moves away from the feeders. A family is usually formed of 20 females and 1 male. 2 roosters do not get along in the same family. They constantly have fights over chicken.
The hens sit well in the nest.
You can get 150 eggs from them per year, weighing 62 g.
The breed is a late ripening breed. The hen lays her first clutch at 8 months.
The young grow quickly. At 2 months, a chicken normally weighs 1.3 kg. Chickens are raised for meat. They are slaughtered at the age of 4-5 months.
The weight of an adult rooster is 5 kg, a chicken weighs 4.5 kg.
Both cockerels and chickens are used to obtain meat. Some females, which are highly egg-laying, are left to produce offspring.

Chickens differ in color by gender. Hens have dark stripes on their backs. Cockerels have yellow down. At 10 days, individuals can be distinguished by their plumage by examining the feathers on the wings. In chickens they have different lengths. Cockerels have the same feathers.
Experts advise purchasing young animals at the age of 10 days. They are already accustomed to the food and to certain living conditions. The survival rate of Cornish chickens is 98%. The indicator is considered high.

Chicken with oranges

Chicken with oranges and aromatic spices is a real masterpiece and a gourmet treat. Perfect for the New Year's (and any other) holiday table.

Products for 4-6 servings

2 chickens weighing 600-700 g each;
3 oranges;
3 tangerines;
1 leek stalk;
3 cloves of garlic;
3 sprigs of dill;
butter;
thyme leaves;
ground paprika;
ground black pepper;
salt.

Cooking time: 2+ hours.

Recipe

Wash oranges, tangerines and leeks thoroughly and cut into thick slices.

Prepare chicken carcasses, rub with salt, garlic, paprika and pepper. Tie the legs with kitchen string.

Line a baking tray with baking paper. Place citrus fruits and leeks, place chicken on top, brush with soft butter. Sprinkle evenly with salt and thyme leaves and place on top of the dill sprig.

Preheat the oven to 230'C. Bake the carcasses in the oven for 15 minutes. Then reduce the heat to 170'C and bake for another 1.5 hours. Every 10-15 minutes, pour the juice over the meat. Remove the finished dish from the oven and let it rest.

How to care for chickens?

The young are kept in boxes. The floor is covered with oilcloth or cardboard. Maple is washed every day before feeding. The cardboard is thrown away and replaced with another covering. Chickens love warmth. The optimal temperature for them is +30 C. They begin to reduce it from the 3rd week: minus 2 degrees weekly. An infrared lamp is used to heat the young animals. Additionally, lighting is provided for the chicks. The lights are not turned off all day. Closer to 3-4 weeks, the chicks begin to get used to the dark. The lamps are turned off for 4 hours at night. Gradually, the duration of daylight hours is increased to 16-18 hours.

Chickens need fresh air. The box is taken outside for a short time if the ambient temperature is above + 25 C. The room is ventilated at this time. Birds cannot tolerate drafts. All cracks in windows and walls must be sealed. Otherwise, even with good heating, the livestock will get sick.

Cornish chickens are not picky about food. Experts say that they need less food than other meat breeds. The efficiency of using feed units is attractive. Veterinarians warn that chicks are prone to obesity, so it is better for them to eat a balanced diet of proteins, carbohydrates and nutritional supplements.

They begin to feed the chickens when their down dries out, after 4-6 hours. A newborn chick can live without food for a day. Water is offered immediately. Veterinarians recommend giving a 5% glucose solution on the first day. Water temperature is room temperature. Young animals will not drink hot water. Cold will lead to hypothermia of the chicks.

The best food for newborns is compound feed, starter version. It is used until the 30th day after birth. Next, the chickens begin to gain weight rapidly. They need a dry mixture from the “for growth” line. Compound feed is given for up to 2 months. Next, use the finishing version of the dry mixture.

Homesteaders often prefer to make their own feeding formulas. The diet includes crushed grain, cake, vegetables, and nutritional supplements.

Days 1-3 – boiled egg 2 g, millet, oatmeal, cottage cheese 1 g. They give yogurt 5 g, corn 2 g, greens 1 g. A serving of food is 10-11 g. A mash is made from the products.
Days 4-10 – eggs 2 g, curdled milk 8 g, corn 2 g, cake 0.3 g, greens 3 g, boiled potatoes 3 g, eggshells crushed into flour 0.3 g, meat and bone meal 1 g.
Days 11-20 - no eggs given. Corn 15 g, vegetables 7 g, potatoes 4 g, curdled milk 15 g. Meat and bone meal and chalk are given.
21-30 days – 20 g yogurt, 3 g corn, 0.6 g cake, 10 g vegetables or green grass. Potatoes can be no more than 4 g. Meat and bone meal should be 1.5 g, chalk 1 g.
31-40 – curdled milk 30 g, corn 4 g, vegetables 13 g, potatoes 20 g. If young animals are not obese, then the portion of cake is increased to 1.6, meat and bone meal 3 g, chalk 1.5 g.
41-50 – curdled milk 30 g, 5 g corn, 15 g vegetables, 30 g potatoes. Meat and bone meal requires 3.5 g, chalk 2 g, cake 1.6 g.
51-60 – curdled milk 30 g, corn 5 g, vegetables 18 g, potatoes 40 g. Meat and bone meal – 4 g, chalk 2 g, cake 2 g.
Vitamin supplements must be administered. It is better to purchase them from the manufacturer.

Feed required for livestock is 2 kg per 1.5 kg of chicken live weight. At 1 month the normal weight is 655 g. At 2 months – 1260 g. By 5 months the individual’s weight is 2.4 kg. If the weight exceeds the specified norms, the meat will be fatty and the taste will be unsatisfactory. Cake and meat and bone meal are excluded from the diet. Corn is replaced with crushed oats.

As a preventive measure against obesity, young animals are walked in an enclosure, but individuals cannot tolerate low temperatures. Exercises stop if the temperature is below zero degrees. Aviaries and chicken coops are made spacious. There are no more than 5 individuals per 1 m2. I am attracted by the quality of the meat of Cornish chickens. Gherkins are made from small chickens. This is a new dish that has become popular among restaurateurs. To produce gherkins, chickens are used for 30 days.

The term "gherkin chickens" is a recent one. It is applied to small broiler chickens. Typically, the weight of a gherkin chicken ranges from 700 g to 1 kg.

Gherkin chicken meat is particularly tender and juicy. In addition, it contains a very small amount of fat; based on this quality, the meat is recommended for dietary and baby food.

A new product in the trade raises a logical question: how to cook gherkin chicken? We offer several different recipes for preparing chicken gherkins

Chicken gherkins in the oven

Even a novice housewife can master the recipe for cooking gherkin chicken in the oven with a grill.

Ingredients:

gherkin chickens – 3 pcs.;
vegetable oil – 50 g;
garlic - half a head;
lemon – ½ piece;
soy sauce – 50 ml;
seasonings (ginger, nutmeg, pepper);
salt - to taste.

Preparation

Thawed, washed and dried chicken carcasses with a paper towel are cut along the breastbone. Having placed the chickens in a container, we begin the marinating process, sprinkling them with grated ginger, nutmeg, crushed garlic, lemon juice, vegetable oil and soy sauce. Add salt and pepper to taste, mix everything and leave in the refrigerator for several hours.

Place the chicken carcasses skin side down on a lightly greased baking sheet. Place the sheet with chicken in an oven preheated to 200 degrees, turning on the grill. After 15 minutes, take out the baking sheet, turn the chickens over and put them back in the oven for 20-25 minutes. Rosy and juicy chickens are ready!

If you want to prepare a dish for the holiday table, we recommend making stuffed chicken gherkin.

Stuffed chicken gherkins

Ingredients:

gherkin chickens – 3 pcs.;
bread for toast – 120 g;
hard cheese – 100 g;
apple – 1 pc. (large);
onions – 2 pcs.;
greens (parsley and dill);
garlic – 4 cloves;
ground black pepper and salt to taste;
a little vegetable oil;
sleeve for baking.

Preparation

Dry the washed chickens outside and inside the carcass. To prepare the filling, cut the bread into small cubes and fry it in a frying pan in a small amount of vegetable oil. Peel the apple and onion and, finely chop, lightly fry (separate from the croutons). Mix chopped greens with croutons, apple, onion, grated cheese, salt and pepper to taste. We stuff the carcasses and secure them with toothpicks so that the filling does not fall out. Coat with a mixture of crushed garlic and vegetable oil. Carefully place the gherkin chickens in a culinary sleeve. We fix the ends of the baking bag. Chickens are cooked in the oven for 40-45 minutes at a temperature of 200 degrees.

Gherkins cut in half and placed on a plate along with baked vegetables look very appetizing!

Do you like tender chicken dishes? Then be sure to try the recipes and. Bon appetit!

Gherkin chickens are named this way not because they are small in size. In fact, the name comes from the English Cornish hen, which means Cornish chicken. Poultry meat of this breed has an excellent taste, as do dishes prepared according to the recipes given below.

If you have young broiler carcasses weighing from 400 to 600 g in your hands, it’s time to learn how to cook them properly. A proven recipe and correct recommendations will help you get an ideal delicacy in all respects and fully enjoy its excellent taste.

Pre-soaking the carcasses for 30 minutes in a brine of 1.5 liters of water, 3 tbsp. will help preserve the juiciness of the meat. spoons of salt and 2 tbsp. spoons of sugar.
After soaking, the carcasses need to be rinsed, dried and marinated, choosing the appropriate recipe.
Gherkin chicken dishes can be prepared in a frying pan, in the oven, on the grill, in an air fryer or using a slow cooker.

Chicken gherkins - recipe in the oven

Even a laconically baked gherkin chicken in the oven is many times tastier, juicier and softer than regular broiler chicken, and if you supplement the carcass with an exquisite marinade or original accompaniment, the delight from eating such a delicacy will know no bounds. A little garlic and rosemary will make the bird taste inimitable.

Ingredients:

chicken gherkins - 2 pcs.;
garlic - 5-6 cloves;
rosemary sprigs - 5-6 pcs.;
butter - 50 g;
salt pepper.

Preparation

Rub chicken carcasses with salt and pepper.
Fry a couple of cloves of garlic and two sprigs of rosemary in oil.
Lubricate the chickens with aromatic oil, and put the remaining garlic and rosemary inside.
Place the baking sheet with the carcasses into an oven preheated to 200 degrees, and pour the juices over the bird from time to time.
After 30-40 minutes, the chicken and gherkins will be ready.

Chicken gherkins stuffed in the oven

Chicken gherkin stuffed with filling will be even more tender and juicy. In fact, you can use any mix of ingredients as filling: fried mushrooms with onions and vegetables, steamed raisins with prunes, or other ingredients. The following is a recipe for poultry with rice, pumpkin, herbs and spices.

Ingredients:

chicken gherkins - 2 pcs.;
sweet pumpkin - 150 g;
rice - 150 g;
soy sauce - 4 tbsp. spoons;
grain mustard and honey - 2 teaspoons each;
tangerine - 1 pc.;
curry, paprika, pepper, dill - to taste;
oil - 20 ml.

Preparation

Mix mustard, honey, tangerine juice, oil, seasonings and 2 tbsp. spoons of soy sauce.
Rub the marinade over the chickens and leave for an hour.
Boiled rice is mixed with chopped pumpkin, soy sauce, seasonings and herbs, and filled with poultry carcass.
Cooking the gherkin chickens is completed in an oven preheated to 170 degrees, placing them in the device for 40 minutes.

Chicken gherkin in the sleeve

Chicken gherkins, the recipe for which will be described below, are cooked in a sleeve, thereby keeping the oven and baking sheet clean. Another undeniable advantage of this method of oven heat treatment is the magnificent tender and juicy taste of the resulting meat. Even larger than average specimens will turn out tasty and soft.

Ingredients:

chicken gherkins - 2 pcs.;
spices for poultry, oil and lemon juice - 1 teaspoon each;
garlic - 4 cloves;
soy sauce - 30 ml;
salt pepper.

Preparation

Rub the chickens with a mixture of soy sauce, garlic and spices and leave for 30-60 minutes.
Place the carcasses in a sleeve on a baking sheet and place them in an oven preheated to 200 degrees.
Baked chicken gherkins will be ready in 30 minutes.

Chicken gherkins - recipe in a frying pan

Chicken gherkins fried in a frying pan are, in fact, nothing more than the Georgian dish of chicken tabaka. The delicacy is prepared simply and quickly, and its taste outshines all other options for preparing poultry. Delicate in taste, surprisingly piquant and appetizingly ruddy, the meat is worthy of serving at any table, even a festive one.

Ingredients:

chicken gherkins - 2 pcs.;
spices - to taste;
garlic - 4-6 cloves;
oil - 50 ml;
salt, ground black pepper.

Preparation

The bird is cut along the belly, unfolded and beaten.
The carcasses are rubbed with a mixture of salt, pepper, spices, squeezed garlic, and left for 30 minutes.
Next, the chicken gherkins are fried in hot oil in a frying pan under pressure, browning on both sides.

Chicken gherkin in the air fryer

An air fryer is perfect for cooking poultry. And if you are the happy owner of such a device, it’s time to cook delicious and rosy chicken gherkins in it. You can use your favorite spicy set as a marinade or use the mix suggested in this recipe.

Ingredients:

chicken gherkins - 2 pcs.;
mayonnaise - 100 g;
lemon - 0.5−1 pcs.;
garlic - 3 cloves;
curry and paprika - 1 teaspoon each;
sugar - a pinch;
salt, pepper, herbs.

Preparation

Mix mayonnaise with garlic, spices, sugar, salt and pepper, rub the mixture on the bird, and leave for an hour.
Lubricate the carcasses with lemon juice, put lemon slices and sprigs of herbs into the belly.
Place each gherkin chicken on the grill, on the middle grill, pour a little water on the bottom of the device and cook the delicacy for 30 minutes at 250 degrees.

Gherkin chickens on the grill

The following recipe will help you prepare a delicacy over the coals on the grill. In this case, the marinade for gherkin chicken is prepared using sunflower or olive oil with the addition of black pepper, paprika, thyme and pressed garlic. Optionally, you can add chili powder.

Ingredients:

chicken gherkins - 3 pcs.;
oil - 100 ml;
paprika, pepper and thyme - 0.5 teaspoon each;
salt.

Preparation

Chicken carcasses are cut lengthwise along the belly, unfolded and beaten a little.
Mix the ingredients for the marinade and rub the mixture on the bird.
After 30 minutes, you can start frying the bird over the coals, placing it on the grill.
In half an hour, a delicious snack with a smoky aroma will be ready.

Chicken gherkin soup

The classic gherkin chicken broth turns out to be as dietary as possible and is suitable for use as a base even for children's first courses. However, hot food can be cooked using more sophisticated technologies, and thereby provide your lunch meal with an unusual, original dish.

Ingredients:

chicken gherkin - 1 pc.;
smoked sausage and brisket - 150 g each;
oil - 40 ml;
beans - 200 g;
water - 3 l;
onion - 1 pc.;
garlic - 3 cloves;
paprika, pepper and salt - to taste;
greenery.

Preparation

Soak the beans and leave for 12 hours.
Rub the chicken with salt and pepper and brown in the oven for 20 minutes.
Together with the beans and smoked meats, the bird is placed in a pan of water.
They also add fried onions and garlic, cook hot with barely noticeable simmering until the beans are soft.
Salt the soup, season it, heat it for a couple of minutes.

Chicken gherkins - recipe in a slow cooker

Frying chicken gherkins in a slow cooker is especially easy. As a marinade, you can use the proposed mix of spices and herbs or take a set of ingredients that best suits individual preferences. Half an hour is enough for the meat to be saturated with aromas and acquire piquancy.

Ingredients:

chicken gherkins - 3 pcs.;
soy sauce - 50 ml;
oil - 50 ml;
lemon - 0.5 pcs.;
garlic - 2-3 cloves;
salt pepper.

Preparation

The carcasses are rubbed with a mixture of salt, pepper and garlic.
Mix the oil with lemon juice and soy sauce, pour the mixture over the chicken and leave for 30 minutes.
Place the chicken in a bowl, pour in the remaining marinade and cook on the “Baking” for 40 minutes.

Chicken gherkin boiled and smoked

The following recipe is for smoked meat lovers. By implementing it, you can make an amazing snack with a smoky flavor with your own hands. In this case, it is important to determine how long to cook the gherkin chicken before smoking in order to achieve the right balance between the required degree of readiness of the flesh and its elasticity.

Ingredients:

chicken gherkins - 3 pcs.;
salt - 30 g;
pepper - 1 teaspoon;
laurel - 2 pcs.;
clove buds and allspice peas - 3 pcs.;
garlic - 5 cloves;
salt for cooking.

Preparation

The chickens are rubbed with a mixture of salt and pepper and placed in a bag in the refrigerator for a day.
Pour 3 liters of water into the pan, add salt to taste, add spices and garlic, boil for 3 minutes.
Cool the brine to 80 degrees, add the chickens and reduce the heat to the maximum.
The chicken is simmered at 60 degrees for 40 minutes, then dried and smoked at 90 degrees for 30 minutes.

Tandoori chicken with avocado

The chicken is a versatile bird. Chicken meat is considered a dietary product; boiled chicken is involved in many weight loss diets, and chicken meat is recommended for baby food. Roasting a whole chicken is not as difficult as many people think, although it does take quite a bit of time. But the result is worth it, especially if the baked carcass becomes the main dish of the holiday table.

Ingredients for 4 servings

2 chickens;
2 limes;
3 tablespoons tandoori paste;
400g natural yoghurt;
2 avocados;
1 small onion;
a bunch of cilantro;
5 tablespoons of vegetable oil;
salt to taste.

Cooking steps

Chop half the cilantro and mix with 300g of yogurt, tandoori paste, lime coke, and salt to taste. Lubricate the chickens generously with the resulting mixture and leave the carcasses to marinate for a couple of hours (or better yet, overnight).

Before cooking, remove the carcasses from the refrigerator to let them rest for at least an hour at room temperature.

Preheat the oven to 210'C. Place the chickens on a baking sheet lined with parchment, pour over vegetable oil and place in the oven for 30-35 minutes. 5 minutes before cooking, turn on the grill function to brown the chicken.

At this time, cut the avocado into thin slices, peel the onion and cut into strips. Chop the remaining cilantro.

Serve chicken with salad and remaining yogurt. You can also cut the meat off the bones and mix with other ingredients and serve as a salad.

How to cook delicious gherkin chickens?

Pre-soaking the carcasses for 30 minutes in a brine of 1.5 liters of water, 3 tbsp. will help preserve the juiciness of the meat. spoons of salt and 2 tbsp. spoons of sugar.
After soaking, the carcasses need to be rinsed, dried and marinated, choosing the appropriate recipe.
Gherkin chicken dishes can be prepared in a frying pan, in the oven, on the grill, in an air fryer or using a slow cooker.

Chicken gherkins - recipe in the oven

Ingredients:

chicken gherkins – 2 pcs.;
garlic – 5-6 cloves;
rosemary sprigs – 5-6 pcs.;
butter – 50 g;
salt pepper.

Preparation

Rub chicken carcasses with salt and pepper.
Fry a couple of cloves of garlic and two sprigs of rosemary in oil.
Lubricate the chickens with aromatic oil, and put the remaining garlic and rosemary inside.
Place the baking sheet with the carcasses into an oven preheated to 200 degrees, and pour the juices over the bird from time to time.
In 30-40 minutes, the chicken and gherkins will be ready.

Chicken gherkins stuffed in the oven

Ingredients:

chicken gherkins – 2 pcs.;
sweet pumpkin – 150 g;
rice – 150 g;
soy sauce – 4 tbsp. spoons;
grain mustard and honey - 2 teaspoons each;
tangerine – 1 pc.;
curry, paprika, pepper, dill - to taste;
oil – 20 ml.

Preparation

Mix mustard, honey, tangerine juice, oil, seasonings and 2 tbsp. spoons of soy sauce.
Rub the marinade over the chickens and leave for an hour.
Boiled rice is mixed with chopped pumpkin, soy sauce, seasonings and herbs, and filled with poultry carcass.
Cooking the gherkin chickens is completed in an oven preheated to 170 degrees, placing them in the device for 40 minutes.

Chicken gherkin in the sleeve

Ingredients:

chicken gherkins – 2 pcs.;
spices for poultry, oil and lemon juice - 1 teaspoon each;
garlic – 4 cloves;
soy sauce – 30 ml;
salt pepper.

Preparation

Rub the chickens with a mixture of soy sauce, garlic and spices and leave for 30-60 minutes.
Place the carcasses in a sleeve on a baking sheet and place them in an oven preheated to 200 degrees.
Baked chicken gherkins will be ready in 30 minutes.

Chicken gherkins - recipe in a frying pan

Ingredients:

chicken gherkins – 2 pcs.;
spices - to taste;
garlic – 4-6 cloves;
oil – 50 ml;
salt, ground black pepper.

Preparation

The bird is cut along the belly, unfolded and beaten.
The carcasses are rubbed with a mixture of salt, pepper, spices, squeezed garlic, and left for 30 minutes.
Next, the chicken gherkins are fried in hot oil in a frying pan under pressure, browning on both sides.

Chicken gherkin in the air fryer

Ingredients:

chicken gherkins – 2 pcs.;
mayonnaise – 100 g;
lemon – 0.5-1 pcs.;
garlic – 3 cloves;
curry and paprika - 1 teaspoon each;
sugar - a pinch;
salt, pepper, herbs.

Preparation

Mix mayonnaise with garlic, spices, sugar, salt and pepper, rub the mixture on the bird, and leave for an hour.
Lubricate the carcasses with lemon juice, put lemon slices and sprigs of herbs into the belly.
Place each gherkin chicken on the grill, on the middle grill, pour a little water on the bottom of the device and cook the delicacy for 30 minutes at 250 degrees.

Gherkin chickens on the grill

Ingredients:

chicken gherkins – 3 pcs.;
oil – 100 ml;
paprika, pepper and thyme - 0.5 teaspoon each;
salt.

Preparation

Chicken carcasses are cut lengthwise along the belly, unfolded and beaten a little.
Mix the ingredients for the marinade and rub the mixture on the bird.
After 30 minutes, you can start frying the bird over the coals, placing it on the grill.
In half an hour, a delicious snack with a smoky aroma will be ready.

Chicken gherkin soup

Ingredients:

chicken gherkin – 1 pc.;
smoked sausage and brisket – 150 g each;
oil – 40 ml;
beans – 200 g;
water – 3 l;
onion – 1 pc.;
garlic – 3 cloves;
paprika, pepper and salt - to taste;
greenery.

Preparation

Soak the beans and leave for 12 hours.
Rub the chicken with salt and pepper and brown in the oven for 20 minutes.
Together with the beans and smoked meats, the bird is placed in a pan of water.
They also add fried onions and garlic, cook hot with barely noticeable simmering until the beans are soft.
Salt the soup, season it, heat it for a couple of minutes.

Chicken gherkins - recipe in a slow cooker

Ingredients:

chicken gherkins – 3 pcs.;
soy sauce – 50 ml;
oil – 50 ml;
lemon – 0.5 pcs.;
garlic – 2-3 cloves;
salt pepper.

Preparation

The carcasses are rubbed with a mixture of salt, pepper and garlic.
Mix the oil with lemon juice and soy sauce, pour the mixture over the chicken and leave for 30 minutes.
Place the chicken in a bowl, pour in the remaining marinade and cook on the “Baking” for 40 minutes.

Chicken gherkin boiled and smoked

Ingredients:

chicken gherkins – 3 pcs.;
salt – 30 g;
pepper – 1 teaspoon;
laurel – 2 pcs.;
clove buds and allspice peas - 3 pcs.;
garlic – 5 cloves;
salt for cooking.

Preparation

The chickens are rubbed with a mixture of salt and pepper and placed in a bag in the refrigerator for a day.
Pour 3 liters of water into the pan, add salt to taste, add spices and garlic, boil for 3 minutes.
Cool the brine to 80 degrees, add the chickens and reduce the heat to the maximum.
The chicken is simmered at 60 degrees for 40 minutes, then dried and smoked at 90 degrees for 30 minutes.

Chicken with garlic

Garlic is an excellent addition to a whole carcass. It is the spices and herbs that give meat its unique aroma and taste.

Products for 4 servings

4 cloves of garlic;
juice of 1 lemon;
8 tbsp olive oil;
1 tbsp thyme leaves;
salt;
ground black pepper;
2 teaspoons mustard;
1 broiler chicken (1.5 kg);
2 onions;
2 heads of garlic.

Preparation

To prepare the marinade, peel 4 cloves of garlic, cut into slices, mix with lemon juice, olive oil and thyme leaves. Salt, pepper and mustard. Wash the prepared chicken, dry it and rub with half the marinade.

Heat the oven to 180'C. Peel the onion and cut into large cubes. Wash the garlic heads and, without peeling them, cut them in half. Place in a greased saucepan with the onions. Place the chicken there, breast side up, and place the saucepan in a preheated oven on a medium level for 50-60 minutes.

After 10 minutes, pour in 500 ml of water and brush the chicken with the remaining marinade from time to time. Add a little salt and pepper to the juice remaining in the saucepan. The chicken can be served in a saucepan or transferred to a platter.

Chicken baked in the oven with mushrooms

To make the chicken juicy enough, you need to choose it with fat and larger. It is better to buy a chilled broiler than a frozen one, as it contains too much water, which interferes with baking and literally steams the meat. As spices, you can choose any seasonings for chicken meat at your discretion. Just keep in mind that when seasoning chicken with spices and salt, you don’t need to add additional salt to the chicken carcass so as not to oversalt it. Mushrooms in this recipe act as a pillow, giving the chicken meat a mushroom flavor. They can also be served as a separate dish.

Products for 4 servings

chickens weighing 600-700 g each;
30g dried porcini mushrooms;
400g fresh porcini mushrooms;
250g brown rice;
800ml meat broth;
150ml dry vermouth;
2 tablespoons olive oil;
1 onion;
2 cloves of garlic;
salt and pepper to taste

Cooking time: 2+ hours

Cooking steps

Pour boiling water over dried mushrooms in a bowl and leave for 1 hour. Preheat the oven to 200'C. Peel the onion and finely chop.

Heat 1 tablespoon of oil in a large saucepan and fry the chicken on all sides until golden brown. Place the carcasses in a bowl, add the remaining oil to the pan and fry the onion in it until soft. Add chopped garlic and simmer for another minute.

Cut fresh mushrooms into slices and add to the onion, fry, stirring.

Drain the liquid from the dried mushrooms (save), chop the mushrooms and add to the pan with the rest of the ingredients. Add rice to pan and cook for 1 minute to coat with oil and juices. Then pour in the vermouth and let it evaporate by 2/3.

Add broth to the pan. Strain the infusion of dried mushrooms and pour into it. Bring everything to a boil.

Grease a baking dish with oil, place rice and mushrooms into it. Place the chickens on top and cover with a lid. Cook in the oven for 1-1.2 hours. Then remove the lid and cook for another 15-20 minutes. Check readiness by piercing the thigh of the carcasses - the juice should be clear. Let the finished dish stand for 15 minutes and serve.