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Chicken carcass recipes. Chicken prices

Description: A whole chicken carcass is ideal for baking or frying. It contains a large amount of tender dietary meat and is especially juicy if stuffed with vegetables. By boiling whole chicken meat, housewives can prepare a very aromatic and light broth.

You can also cut the chicken into pieces and prepare several dishes. The fillet and meaty parts can serve as meat for a roast, and the frame will become the basis for borscht. Don’t forget that boiled chicken meat can make an excellent filling for pancakes, pies and kulebyak.

Advantages of buying chicken carcass

A normal chicken carcass can be cooked either whole or in separate parts, since they differ in the ratio of nutrients, including:

  • . Contains the largest amount of protein, which is why children love it so much
  • . This part contains more iron and is rich in fatty acids, which help regulate cholesterol levels in the body;
  • Wing. they represent the leanest part of the carcass, subject to the removal of the skin, under which all the fat of the bird is concentrated;
  • Back. The chicken frame is enriched with calcium and is suitable for preparing first courses and clear broths.

As you can see, a chicken carcass, if divided, can be useful for preparing completely different dishes. In general, this meat is very versatile; it can be prepared in a variety of ways and combined with any food.

So, from the fillet and boneless thigh part, wonderful chops are obtained, which are not inferior in taste to pork, but provide more significant benefits to the body.

Where to buy chicken carcass?

Our online store "Meat No. 1" is focused on selling meat grown only at home. Therefore, our customers can buy domestic chicken as a whole carcass, without fears about its quality. In addition, this is also economically beneficial, because the price of a chicken carcass is affordable and profitable.

Our chickens are raised in environmentally friendly areas on farms using natural and safe feed, so the quality of our meat is always at its best.

You can buy chicken meat in our online store at a very low price per 1 kg compared to most retail outlets in Moscow and the Moscow region. We work directly with farms, and this factor does not allow us to inflate the cost of products, so ordering chicken meat from us is distinguished by its profitability. And fast home delivery can solve problems with lack of time.

Origin: Poultry farm "Severnaya", Leningrad region

Storage mode: Chilled, 0°С + 4°С

Compound: Chilled broiler carcass.

Nutritional value per 100 g: proteins 16 g, fats 14 g, carbohydrates 0 g. Energy value per 100 g of product 190 kcal. Store at a temperature from 0 to +2 C, after opening the package - no more than 24 hours.

We will deliver your order in Moscow and the Moscow region the next day, seven days a week.

Present when ordering from 3000 rub. Free delivery in Moscow for orders over RUB 3,900

You can also use the paid service " Express delivery on the day of order". The order will be delivered to you within 3 hours.

Your order will be securely packed in a specialized container, inside of which the temperature will be maintained no higher than +2 C even on the hottest day.

Payment by credit card or cash.

If for some reason you are unsatisfied with the product, simply return it within 14 days in any form. We guarantee immediate 100% compensation.

Due to the low price of chicken, an increasing number of consumers prefer to buy it - as the basis of a meat diet. Today, chicken occupies a leading position on the Russian market, since the cost of a chicken carcass and semi-finished products is lower than the price of beef and other types of meat.

Market Trends

Due to the embargo on chicken imports (Australia was the largest importer), local producers increased the pace and volume of production. As of March 2018, the chicken meat market is almost 100% saturated with domestic products. At the same time, the main production facilities are concentrated in the Central Federal District - almost 40% of Russian poultry farms are located here. You can buy chicken meat in the following varieties:

  • whole carcass;
  • carcass parts: drumstick, thighs, wings, breast;
  • chicken fillet;
  • semi-finished chicken products (nuggets, cutlets, etc.);
  • offal (liver, ventricles, hearts, etc.).

The price of a chicken carcass of Russian origin is relatively low. At the same time, some of the products are created taking into account various religions common in the Russian Federation: there are separate lines producing halal chicken meat.

You can buy “Chicken liver Troekurovo chilled” in Moscow for 121.9 rubles, the price of “Petelinka chicken thigh chilled boneless” in Moscow is 329 rubles, “Chicken kingdom chicken breast with skin frozen” in Moscow can be bought for 448.2 rubles, The price of “Troekurovo chilled chicken liver” in Moscow is 99 rubles.

New Year's Eve died down and the week began when relatives and friends began their visits to guests. I no longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.

In this case, the ideal solution would be chicken, which, after simmering in the oven, becomes an amazingly tasty and healthy dietary food. Of course, chicken is cooked not only in the oven, but also in... They do. They are preparing. Well, one of the most common. I can’t forget one of my favorite dishes, this.

Chicken meat contains a high content of animal proteins necessary for the body and easily digestible.

Well, a chicken baked whole in the oven is not only healthy, but also looks appetizing. It can easily be served on a holiday table as a main dish, as well as for an everyday dinner.

What to cook from chicken - Chicken in the oven detailed recipes with photos

There are a lot of different options for baking, giving your own unique taste - from various marinades to dishes and cooking methods.

To bake a whole chicken carcass, we first prepare it well: gut it, then rinse it thoroughly to remove all clots of dried blood and any remaining entrails and feathers, dry it with paper towels, and only then start cooking.

The easiest way is to grate with salt and pepper and place on a baking sheet.

But we want to get aromatic, tender meat with a crispy crust, don’t we? Then marinating will come to the rescue.

1. Marinade for chicken

There are quite a large number of ready-made store-bought marinades, but it turns out much tastier with with his own hand cooked
All marinades are quite simple and their preparation basically boils down to the fact that you need to mix all the ingredients well and then coat the bird.


To meat marinated, you need to leave the carcass to soak in the mixed ingredients for 3-12 hours.
Here are a few recipes that will suit your taste preferences.

Mustard-honey marinade

The unique combination of sweetness and spice gives the meat a piquant taste. But not only that, the crust is baked until crispy and looks like it’s glazed!

Ingredients:

  • Liquid honey – 150 gr.
  • French mustard – 100 gr.
  • Lemon juice – 3 tbsp. l.
  • Sunflower or olive oil – 2 tbsp. l.
  • Garlic clove – 5 pcs.
  • Greens – 1 bunch.
  • Salt, pepper - to taste.

Preparation:

Chop the greens and garlic cloves, mix with everyone other components.

Hot marinade

Spicy eaters will love this scorching taste.

Ingredients:

  • Soy sauce – 150 ml.
  • Green onions – 1 bunch.
  • Ground red pepper – 2 tsp.
  • Garlic – 5-8 cloves
  • Ginger – 8 cm fresh root
  • Salt - to taste.

Preparation:

1. Grind the onion feathers.

2. Rub ginger root and garlic with a grater

3. Mix everything in a marinade cup.

Sour cream marinade

The meat will simply melt in your mouth if you marinate it in sour cream with spices.

Ingredients:

  • Sour cream – 5 tbsp. l.
  • Soy sauce - 3 tbsp. l.
  • Ready mustard – 1 tbsp. l.
  • Provençal herbs - 1 tbsp. l.
  • Ground ginger - 2 tsp.
  • Salt, pepper - to taste

Preparation:

Combine all ingredients and beat until smooth and creamy.

Lemon marinade

Probably the most delicious marinade with a unique lemon note, which also softens the meat quickly enough, so it does not require a long waiting process and the meat is ready for further processing in a maximum of 5 hours.

Ingredients:

  • Lemon – 2 pcs.
  • Sunflower oil – 3 tbsp. l.
  • Garlic clove – 5 pcs.
  • Rosemary, dill - 0.5 bunch each
  • Ground allspice – 1 tsp.
  • Salt - to taste

Preparation:

1. Grind the garlic cloves, half a bunch of dill and rosemary.

2. Chop the lemons into small pieces in a way convenient for you. You can grate it.

3. Mix all ingredients and mix well.

And a few more secrets of marinating:

1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.

2. It is not advisable to use plastic and aluminum utensils for pickling - firstly, it is harmful to the body, and secondly, the product may develop an off-flavor. The ideal solution is glass and enamel dishes.

3. The degree of tenderness of the meat depends on the duration of marinating. The smaller, the tougher.

4. If soy sauces are used in marinating, then you must remember that they are already quite salty and there is a possibility of over-salting the meat if you add salt thoughtlessly.

2. Chicken in the oven with potatoes

Potatoes and chicken are the best food of all times! And really, what do all housewives usually make as a side dish for chicken? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.

The easiest way to prepare this combination of important and healthy foods for the body is to put them in one bowl and bake.

Ingredients:

  • Chicken carcass – 1 pc.
  • Mayonnaise – 200 gr.
  • Potatoes – 1 kg.
  • Garlic cloves – 5 pcs.
  • Sunflower oil – 3 tbsp. l.
  • Salt, pepper - to taste.

Preparation:

1. Rub the prepared carcass with salt and pepper.

2. Grind the garlic in a garlic press and mix with mayonnaise.

3. Rub the bird with the mayonnaise-garlic mixture.

4. Place the chicken in the refrigerator to soak in the marinade for 3 hours.

5. Cut the peeled potatoes into half-centimeter thick slices, add salt and pepper to your taste.

6. Grease a baking sheet with sunflower oil.

7. Spread the potatoes in an even layer.

8. Place marinated chicken on top of the potatoes.

9. Send it to bake in an oven preheated to 180 degrees for an hour and a half.

10. Place on a large platter and decorate as you wish.

Bon appetit!

3. Chicken in the oven in foil

The peculiarity of foil is that it prevents food from burning in the oven. And if you cover a baked dish with it on top, it will simmer as if under a lid.

Ingredients:

  • Chicken carcass – up to 1.4 kg.
  • Salt, spices - 2 tsp each.

Preparation:

1. Rub the pre-prepared chicken carcass with your favorite spices and salt. To make them easier to apply, it is better to mix them immediately in a cup.

2. Leave the bird alone for 25 minutes so that it has time to absorb the spices and become salted.

3. Wrap the carcass in foil and place it in an oven preheated to 180 degrees for 50 minutes.

4. Open the foil and continue baking for another 20 minutes to form a golden crispy crust.

5. If there is a convection mode in the oven, then turn it on for 7 minutes, then the crust will become truly fragile and crispy.

6. As a side dish, add boiled vegetables and potatoes.

Bon appetit!

4. Chicken in the oven in the sleeve

The benefit of baking sleeves is that this heat-resistant film creates a kind of air valve in which the products are steamed with hot air and at the same time saturated with each other’s juices and odors.

Ingredients:

  • Chicken carcass – up to 1.7 kg.
  • Paprika, soy sauce - 2 tbsp. l.
  • Chili pepper – 0.5 tsp. no slide
  • Salt, spices - to taste

Preparation:

1. Combine seasonings with soy sauce and beat with a fork until smooth.

2. Coat the entire carcass with the resulting emulsion and let it soak in the spices for at least half an hour.

3. Lay out the sleeve on a baking sheet and place the marinated bird in it. We tie it well around the edges and make two small punctures on top with a toothpick so that the film does not burst from the steam during cooking.

4. Place in an oven preheated to 190 degrees and bake for 1.5 hours.

5. Carefully remove the finished carcass from the film so as not to tear the skin and not get burned by the juice.

6. Decorate with herbs or vegetables and can be served. The side dish can either be placed on the same dish as the meat, or in plates nearby.

Bon appetit!

5. Whole chicken in the oven

Lemon gives the chicken a special tenderness and unique taste. It is not necessary to lubricate the meat with lemon juice. You can stuff slices of this amazing citrus marinator right under the skin.

Ingredients:

  • Chicken carcass – up to 1.8 kg
  • Lemon – 1 pc.
  • Rosemary – 2 sprigs.
  • Salt, spices - to taste.

Preparation:

1. Cut the lemon into rings half a centimeter thick.

2. Pry up the skin on the brisket with your fingers and push one or a pair of citrus plastics on each side.

3. Coat the bird with salt and pepper. You can add your favorite spices. We push a rosemary sprig and the remaining lemon inside the carcass.

4. We tie the legs with kitchen thread so that the chicken looks more compact and does not dry out in the abdominal part.

5. Place in the oven at 180 degrees for 70 minutes.

6. Before serving, the thread must be removed, and it is advisable to decorate the dish to your taste.

Bon appetit!

6. Chicken in the oven with salt

Although it is believed that you can easily over-salt any meat with salt, there is still an interesting and fairly simple recipe for roasting poultry on a bed of salt.

Ingredients:

  • Chicken carcass – up to 1.8 kg.
  • Salt – 1 kg.

Preparation:

1. Using culinary scissors, cut the brisket down the middle.

2. We straighten the carcass into a flatter position and blot it thoroughly with paper towels to dry it and prevent the salt from sticking and ruining the taste of the dish.

3. Cover a baking sheet with parchment. Pour salt onto it and spread it in an even one and a half centimeter layer.

It is not advisable to use iodized salt to avoid bitterness due to iodine.

4. Place the chicken on top of the salt pillow in a straightened form.

5. Send to bake in an oven preheated to 180 degrees for 60-70 minutes.

6. Let it cool a little and carefully transfer it to a dish, trying not to pierce the skin so as not to get burned by the hot juice.

7. The plate can be decorated with slices of fresh tomatoes and lettuce or parsley leaves.

Bon appetit!

7. Chicken in the oven with vegetables

If you put assorted vegetables into the carcass, then after baking it will acquire the taste of a well-steamed vegetable stew. These vegetables will be an excellent side dish for tender baked chicken meat.

Ingredients:

  • Chicken carcass – up to 1.8 kg.
  • Bulgarian green and red peppers - 2 pcs.
  • Onion – 1 pc.
  • Garlic – 5 cloves.
  • Sunflower oil – 3 tbsp. l.+2. Art. l.
  • Lemon – 0.5 pcs.
  • Rosemary - 3 tsp.
  • Bay leaf – 5 pcs.
  • Spices, salt, pepper - to taste.

Preparation:

1. Cut the onion into quarters. Chop the rosemary (if fresh). Combine all the spices and lemon.

2. Mix sunflower oil with pepper and salt to your taste.

3. Stuff the carcass with spices (0.5 onions, 2 bay leaves, 0.5 lemons), and rub the top with oil emulsion.

4. Place the bird in a mold, sprinkle with rosemary and a couple of bay leaves.

5. Place in an oven preheated to 200 degrees for half an hour.

6. Grind the other half of the onion, peppers and garlic in any form convenient for you.

7. Season the vegetable filling with the remaining rosemary, salt and pepper, add 2 tbsp. l. sunflower oil and stir well.

8. Place on a baking sheet with the carcass and bake everything together for about 60 minutes.

Serve the dish hot, placing stewed vegetables around the chicken.

Bon appetit!

8. Chicken in the oven on a can

Quite an interesting way to prepare homemade grilled chicken in an ordinary glass jar. But it’s better to make the marinade yourself to feel the real homemade taste.

Ingredients:

  • Chicken carcass – up to 2 kg.
  • Mayonnaise – 3 tbsp. l.
  • Garlic cloves – 3 pcs.
  • Paprika – 1 tsp.
  • Bay leaf - 2 pcs.
  • Salt, pepper, spices - to taste.

Preparation:

1. Grind the garlic cloves as finely as possible. You can do this with a garlic press, or you can chop it with a knife.

2. Mix salt, favorite spices and garlic with mayonnaise.

3. Coat the carcass with sour cream marinade.

4. Thoroughly rinse the glass jar so that there are no labels or drips.

A seven hundred gram container is best.

5. Fill the jar a third with water, throw bay leaves and a few peppercorns into it.

6. Place the bird on the jar and wrap it with thread so that the wings and paws are pressed and the carcass does not fall.

7. Place the jar-meat structure on a tray, into which you need to pour a little water so that the dripping fats do not burn.

8. Place the structure in a cold oven on the lowest rack and gradually increase the temperature to 180 degrees, at which to simmer the chicken for about 80 minutes.

9. Place the finished dish on a platter and serve.

Bon appetit!

9. Chicken in the oven in a bag

You don’t have to bake the chicken with potatoes; you can just bake one chicken in a cooking bag. The meat is first steamed and then baked. This option is very good for people who cannot break their diet.

Ingredients:

  • Chicken carcass – up to 1400 gr.
  • Seasoning for chicken – 15 gr.
  • Butter – 50 gr.
  • Salt, pepper - to taste.

Preparation:

1. Melt the butter and add spices to it. Mix well until smooth.

2. Rub the pre-prepared chicken with oil marinade and put it in a cool place to cool for 3-12 hours.

3. We tie the chicken legs to make the carcass more compact.

4. Spread the bag on a baking sheet and place the marinated bird in it.

5. Send to bake in an oven preheated to 180 degrees for 60 minutes.

6. Rip the bag in the middle so that the carcass is exposed, and put it in the oven for another 20 minutes at 180 degrees to get a golden crispy skin.

Bon appetit!

10. Chicken in the oven with rice

In addition to potatoes, rice is a very popular side dish. But why cook it separately, when you can use it as a filling, which will be much more if you don’t stuff the carcass, but simply lay it on top of a mound of rice? With this option, both the meat and the side dish will be ready at the same time. And the rice will be much tastier, because it will be soaked in chicken juice during baking.

Ingredients:

  • Chicken carcass – up to 1.6 kg.
  • Rice – 1 glass.
  • Onion – 1 pc.
  • Celery – 1 stalk.
  • Butter and sunflower oil - 1 tbsp. l.
  • Carrots - 1 pc.
  • Garlic clove – 2 pcs.
  • Spices, salt - to taste.

Preparation:

1. Using culinary scissors, cut out the spine from the carcass. Rub the bird with salt and your favorite spices.

2. Wash the rice well and boil until half cooked.

3. Chop the vegetables in any way convenient for you and send them to simmer in a frying pan with sunflower oil for 5 minutes. Halfway through frying, add salt and pepper.

4. Add rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up the vegetable juice.

5. Cover a baking sheet with foil. Spread the rice-vegetable mixture onto it in a heap.

6. Cover the mound of stuffing with the spread chicken and grease the carcass with sunflower oil.

7. Send to bake in an oven preheated to 180 degrees for 1 hour.

8. Place the filling with chicken beautifully on a dish and decorate with herbs and fresh vegetable slices.

Bon appetit!

11. Video - Chicken in the oven

There are many ways to cook a whole chicken in the oven. Everyone cooks according to their imagination and taste preference.

If you decide to switch to lighter meat than beef and pork, then chicken is the ideal solution!

To eat delicious poultry, you don’t have to stand at the stove for hours. Baking a whole chicken not only saves housewives time, but also delights every time with its variety of flavors, which appear depending on the ingredients of the marinade.

Bon appetit and amazing marinades that will make your favorite poultry meat even more tender and rich!