Baked chicken in a sleeve with carrots is a very appetizing dish. The culinary sleeve protects the food from drying out, therefore, the dish turns out to be tasty, tender and juicy. I propose to cook!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chicken in the oven in the sleeve is a low-calorie and juicy dish. With the advent of sleeves, it has become possible to cook products in the oven without drying out and without excess fat content. Although for such a simple recipe as cooking chicken in the sleeve, you should know some subtleties. The main secret of this recipe is to put all the products well in a bag and pack it hermetically. Then the meat will be cooked in its own juice, and if it flows out, the chicken will be dry.
If the bird is very dry and not greasy, then it needs to be supplemented with more juicy products and generously greased with marinade. This will allow the meat to become juicier. Apples, potatoes and carrots are baked well together with chicken. If the bird has not been previously marinated, then it is better to cut it into small pieces, rather than cook it whole. Then the cooking time will be reduced.
Another advantage of dishes cooked in the sleeve is that they cook much faster, and the food turns out to be incredibly fragrant and juicy. In addition, you do not need to wash the baking sheet and tear off the burnt parts from it. And the cooking method allows you to immediately make a side dish and meat. Additionally, you can only quickly chop the vegetable salad.
- Caloric content per 100 g - 138 kcal.
- Servings Per Container - 1 Chicken
- Cooking time - 1 hour for marinating, 1 hour for baking
Ingredients:
- Chicken - 1 carcass
- Carrots - 3-5 pcs. (depending on size)
- Mayonnaise - 3 tablespoons
- Salt - 1 tsp
- Ground black pepper - a pinch
Step-by-step recipe for baked chicken in a sleeve with carrots:
1. Peel the carrots, wash and cut into large bars 1, 5 cm thick, 5-6 cm long. Season the vegetable with all kinds of spices and spices and mix well. I used ground nutmeg and a pinch of ground dried orange peel.
2. Wash the chicken well and pat dry with a paper towel. Usually the tail has a lot of fat on the back, be sure to remove it. Also look at the inside of the carcass and clean the cavity well. Then stuff the bird with carrots tightly. Sew the place of stuffing with a thread or chop off with a toothpick so that the filling does not fall out.
3. Rub the chicken well with salt and pepper and brush with mayonnaise. Leave it to sit for an hour to marinate. Keep it at room temperature. If you marinate the carcass for a longer time, then keep it in the refrigerator.
4. Place the poultry in a baking sleeve and secure it tightly on both sides to prevent juice from leaking out when baking. Heat the oven to 180 degrees and send the bird to bake for one hour. If you want it to be with a golden crust, then 15 minutes before cooking, unfold it from the bag. Put the finished chicken in the middle of the dish, and place the baked carrots around it, with which it was stuffed.
See also a video recipe on how to cook baked chicken in a sleeve.
