Smoked chicken breast in onion skins. Recipe: Boiled chicken in onion skins - Much healthier than store-bought counterparts. Brisket in onion peel in a slow cooker

Another easy recipe. Strangely quick to prepare, but long to be eaten.
Many people love smoked poultry products. Few know the technology of their preparation. I know. And therefore I do not take ready-made smoked legs or whole smoked chicken. Simply because I know how they are made. Smoking in that technology may be present. But without fail, to enhance the color and smell, the meat is flavored with the so-called liquid smoke. I read somehow naive enthusiasm about the naturalness of this smoke. Funny. Someone takes environmentally friendly firewood, burns it on an industrial scale in environmentally friendly stoves, the smoke emitted at the same time condenses and collects for dissolution in environmentally friendly water. And all this insanely expensive production pays for itself when selling for a penny a certain liquid that smells of smoke, with the inscription "natural" ???
I never tire of being amazed by our consumers who meticulously look for parabens in cosmetics in order to angrily reject them, but at the same time swallow advertising slogans and blatant lies on labels. food products. Okay, it's up to you. I don't eat that. Eating chemicals is much more harmful than washing or smearing yourself with it.
And I know a recipe where you get almost the same taste of smoked poultry, but without the dubious carcinogenic seasonings. Who cares, of course.
The technology is as old as this world itself. According to this recipe, "smoked" bacon is made. Yes, it's onion skins. The one with which our grandmothers dyed Easter eggs. And now is the time to peel the bulbs bought for the winter - and sort out the stocks and prepare natural raw materials for this recipe.
Ideally, you will need a glass tightly packed with onion peel for a 3-liter saucepan. I make it easier - I pour half a pan of clean onion peel. Keep in mind that the husk is meant to be dry, the wet “petals” removed when cleaning the next bulb will not work.
The husk is mixed with spices. I limit myself to peppercorns - black and fragrant; Well, a couple of leaves of Lavrushka.

We lay out our bird on this “pillow” of husks. You can have a whole chicken, in my version it is a chicken leg. They, although also harmful, are sometimes financially more affordable.

Add a tablespoon of salt, pour water. We put to cook until the legs are ready. I cook for 30-40 minutes, to be sure; whole chicken, of course, cook longer.
That's all. The chicken is cooked. We leave to cool in this "broth", then we take it out to the balcony or in the refrigerator for 3 days. During this time, the meat will be saturated with both color and spirit.

After three days, we take the meat out of the brine, peel it from the husk, lightly dry it with a towel and grease it thickly with mustard. We are waiting for about an hour.

During this time, the mustard will soak into the wet meat. And all that remains for you is to sprinkle the chicken legs with finely chopped or crushed garlic and serve the dish on the table. In my version, the dish is not decorated. And if you also spend a little time decorating - it will be generally great!

My dish was planned to be served a little differently, but the prevailing circumstances forced me to use the field option, and even with poor quality final picture.

There are 2 weeks left before the New Year celebrations. You still have time to just try this recipe for yourself to decide whether such a dish will be on your holiday table. Dragons are said to be meat-eaters.
I also want to add that this recipe has been tested on goose, rabbit and hare. The hare was especially successful. But this is already an exclusive, which few people have access to. And the chicken tastes very similar in taste to those same store-bought legs. Just not as harmful to the body. And if, even before serving, you warm it up in the microwave, cover it with greens, and serve it to good people ...
Successful experiments and positive impressions to you and your loved ones! The way through the stomach lies not only to the hearts of men, tasty and healthy food can make the whole world fall in love with you!

Time for preparing: PT01H00M 1 hour

Today, store shelves are replete with a variety of meat products, but no one is sure of its quality and benefits for the body. Try to cook a meat appetizer yourself - so you will be sure of excellent taste and 100% naturalness. And it’s much more pleasant to offer your family a delicious product prepared with your own hands and with love.

How to cook brisket in onion skins

The brisket is not a simple piece of bacon, but with a meat slot: it is not so fatty and unusually tasty. You can cook the product in different ways: salt, marinate, bake, smoke. Cooking brisket in onion peel is not a very complicated process, but a long one. To get an incredibly tasty cold appetizer, be patient. And be sure to collect onion peelings - they will give the meat a beautiful, rich color, a special flavor that is inherent in smoked meat.

How to salt the brisket in onion skins

It is very important to properly salt this delicate product. Salt the brisket onion peel simple: boil onion peeling with spices for half an hour, strain, add salt (100 grams per liter of water), leave to cool until room temperature. Dip pieces of lard with meat into the brine, cover with a flat plate and put a press. Let it soak for 2-3 days. Dry the meat on the wire rack for a couple of hours. Season with a mixture of fresh herbs and garlic to taste.

How to cook pork belly in onion skins

It will be easier and faster to cook pork belly in onion skins. First you need to thoroughly rinse the onion peels (the color of the meat depends on their quantity), fill the pan with them, pour water. Put your favorite spices, salt can be to taste. Immerse the meat so that the brine completely covers it. Cook for 1.5 hours, cool. Grate with garlic for flavor, if desired. Wrap with food foil, send to the refrigerator. Leave overnight.

Brisket in onion peel - step by step recipe

We offer several options for preparing snacks for your culinary piggy bank. Each brisket recipe in onion peel is original in its own way, deserves attention and guarantees you a delicious, mouth-watering meat dish that can be used not only as an addition to a sandwich or side dish, but also for cutting to the festive table. What is the best step-by-step recipe for brisket in the husk - you choose.

Pork belly in onion skins

Number of servings: 6 persons.
Calorie content of the dish: 550 kcal.
Cuisine: Russian.

If you are looking for a recipe for an original dish for a festive table or for a family dinner, cook meat in onion skins with vegetables. Its taste and appearance will not leave indifferent even the most captious gourmets. Pork belly in onion peel according to this recipe is just great. If you serve it in a food warmer (heated saucepan), additional ovations from guests are guaranteed.

Ingredients:

lard with a layer - 0.7 kg;
salt - 1/3 st.;
bay leaf - 1 pc.;
black and allspice - to taste;
potatoes - 1 kg;
onion - 3 pcs.;
large tomatoes - 4 pcs.;
hard cheese - 200 g;
bouillon cube - 1 pc.;
sour cream - 3 tbsp. l.;
flour - 2 tbsp. l.;
garlic - 3 cloves;
chopped greens - 2 tbsp. l.

Cooking method:

Put three handfuls of clean husks on the bottom of the pan. Add salt, spices, water. The brine should be brought to a boil and boiled for a couple of minutes. Leave to cool on a hot plate.
When the liquid becomes warm, you can pour it over the meat and leave to marinate for about 12 hours.
Peel the potatoes (young ones can not be peeled, but washed well), boil until half cooked, cut into quarters.
Onion cut into rings, tomatoes - circles. Grate the cheese.
Dilute the bouillon cube with water (1 cup).
Heat the pan, fry the flour on it until golden brown without oil.
Add flour to broth, stir well. Put sour cream, chopped garlic, chopped herbs, salt, favorite spices.
Grease a baking dish with olive oil, put a layer of potatoes, pour peas.
Cut the brisket into thin slices, put on vegetables.
Next add onions and tomatoes.
Pour the resulting thick sauce evenly, sprinkle with grated cheese on top.
Bake at 180 degrees for 35 minutes, then take it out hot and serve.

Brisket boiled in onion peel

Servings: 10 persons.
Calorie content of the dish: 410 kcal.
Purpose: for breakfast, for the festive table.
Cuisine: Russian.

The brisket boiled in onion peel should turn out exactly the same as from the store, but at the same time incredibly tasty and completely natural. It can be stored without problems on one of the shelves of the freezer, and after defrosting it will again delight with its taste. If you are wondering how to cook brisket in onion skins, read the following simple recipe.

Ingredients:

pork brisket - 1 kg;
peeling onions - a full liter jar;
salt - 100 grams;
spices - to taste and desire.

Cooking method:

Put in a saucepan peeling onions, salt, spices to taste. Pour in water, boil the brine for 10-15 minutes, no more, and turn off the fire.
You need to lower the fat after the liquid becomes a rich brown color.
The brisket in the husk should be cooked under the lid for about 1.5 hours.
If desired, you can rub the meat with garlic, seasonings.
Refrigerate for at least 10 hours.

Brisket in onion peel in a slow cooker

Cooking time: 16 hours.
Servings: 5 persons.
Calorie content of the dish: 395 kcal.
Purpose: for dinner, for the festive table.
Cuisine: Russian.
Difficulty of preparation: medium.

Brisket in onion peel in a slow cooker is one of the best options for preparing a delicious layer. It is quite possible to simply boil it using a miracle oven, as the traditional recipe suggests. However, a layer in onion peel, baked in dough, comes out much tastier and more interesting. With such a dish, you will have to tinker a bit, but you will definitely be satisfied with its look and taste.

Ingredients:

pork layer - 0.5 kg;
salt - 2 tbsp. l.;
egg - 1 pc.;
flour - 500 g;
garlic - 4 cloves;
carrots - 1 pc.;
spices (black and allspice pepper, coriander, ginger);
mayonnaise - 1 tbsp. l.

Cooking method:

Peeling onions (2 large handfuls) with salt, pour a liter of water, cook for 40 minutes.
Strain the brine into a marinating bowl.
Lower the meat there, leave it under pressure overnight (if the liquid completely covers it, this is not necessary).
After pickling, the layer must be washed and wiped with paper towels.
Mix the egg with water and half a teaspoon of salt. Gradually adding flour, knead a soft, elastic dough.
Black and allspice, grate half a teaspoon of coriander (grind with a coffee grinder), add half a teaspoon of ginger. Mix with mayonnaise and a pinch of fine salt.
Finely chop the garlic and carrots. Stuff meat with them: make deep longitudinal cuts, then insert pieces of vegetables.
Roll out the dough to a thickness of about 1 cm.
Coat the meat with sauce on all sides, put on the dough. Wrap with an envelope, pinch the edges.
Lubricate the bowl of the multicooker with vegetable oil, shift the envelope from the dough with meat.
Turn on the "Baking" mode for 2 hours.
Let cool right in the bowl, free the baked layer from the dough, send it to the cold for a couple of hours.

Video: Brisket in onion skins

Calories: Not specified
Time for preparing: Not specified

Surprisingly, onion skins can be used for more than just dyeing Easter eggs. From it you can prepare a brine in which to pickle fish or meat, such as pork belly. The husk gives the pork a beautiful golden hue, and the spices give it a piquant taste and aroma. Such an appetizer cannot be compared with store-bought counterparts, because it turns out much tastier and healthier. In addition, you can endlessly experiment with a bouquet of spices, each time getting a different taste.

Ingredients:

- onion peel - 1 cup;
- garlic - 4 medium cloves;
- bay leaf - 3 pcs.;
- allspice in a pot - 5-7 pcs.;
- salt - 2 tbsp. l.

1. Rinse the onion peel thoroughly in plenty of water. If desired, soak in cold water for several hours, or better - overnight. So you get rid of small debris and soil residues. Then drain in a colander and let the water drain. Transfer the onion skins to a bowl. I’ll say right away that it’s better to use dishes that you don’t feel sorry for, because orange-brown traces will remain on the enamel after boiling the brisket in the husk. They are washed over time, but it is better to take an old saucepan.

By the way, you can also cook delicious in onion peel, it turns out an excellent snack for a holiday and for every day.

2. Add salt to the husk.

3. Put the spices next. In addition to those indicated in the recipe, you can use cloves (2-3 buds will be enough), coriander seeds, black peppercorns and other spices to taste.

4. Pour a liter of clean water into the pan and put on medium fire. Bring the brine to a boil.

5. Meanwhile, you can start preparing the brisket. I used a brisket with a lot of meat and layers of fat. But in this way you can cook a snack of lard with small layers of meat. It all depends on your taste and the contents of the refrigerator. Rinse a half-kilogram piece of brisket thoroughly. If there is a skin on it, scrape it off with a knife, removing upper layer to a light color. Then blot excess moisture from the clean brisket.

6. Peel the garlic and cut into moderately thin slices.

7. Stuff the brisket with garlic. With a thin sharp knife, make a not very deep puncture and insert a slice of garlic there. Stuff the meat on all sides.

8. And then place the brisket in a boiling brine with onion skins. Bring to a boil, then reduce the heat to low and cover the pot with a lid, leaving a small hole for the steam to escape. Boil pork until cooked through for 80-90 minutes.

9. Remove the cooked brisket from the brine and pat dry with a towel. While the appetizer is hot, it can be additionally rubbed with garlic passed through a press and red or black ground pepper, dried dill. But this is only for spicy lovers. And those who prefer savory dishes, can make a spicy honey-based sauce. Mix a little honey, paprika and other favorite spices and rub the resulting mass on all sides of the brisket. It will turn out very tasty and unusual. But you can leave the brisket without additional manipulations. Wrap it in cling film and place in a cold place. It is advisable to install a press on top (a three-liter jar or a small pot of water). Under pressure, the brisket will become denser, more elastic and will not break when cut.

Serve the brisket as a cold appetizer. It also makes excellent sandwiches.

Recommend to friends:

In modern stores, you can find an abundance of smoked meats, but almost all of them are cooked with the addition of preservatives and treated with liquid smoke, which is very harmful to our health. invites you to cook delicious boiled smoked brisket at home using decoction onion peel

Modern media are constantly talking about the dangers of smoked products, especially those that are supplied to our stores by unscrupulous manufacturers. We seem to understand that this is harmful, but they look so beautiful and appetizing, which is why we buy smoked sausage, ham or brisket.

For example, I try not to buy sausages and other smoked meats with my family, but I still bought them for the festive table. And recently, I've been trying to cook all kinds of meat snacks. So I cook with blame the brisket ala smoked brisket, which is very similar in appearance to hot smoked brisket. And the taste of the brisket cooked according to this recipe is very tasty, although in fact it is simple. brisket boiled in onion peel broth. And if you rub it with chopped garlic and spices, you get a delicious dish that you will never buy in a store. And you can treat your family and friends with your own cooked ala smoked pork belly, without worrying about the quality of the served snack. After all, you will cook it yourself without adding preservatives and carcinogens. My youngest son hates fat, and he eats the brisket prepared according to this recipe for both cheeks.

homemade smoked pork belly recipe

Required Ingredients:

Kilogram - one and a half pork belly;
Two handfuls of onion peel;
One head of garlic;
Three tablespoons of salt;
Two - three bay leaves;
Pepper in a pot;
One teaspoon of hops-suneli seasoning;

Boiled brisket in onion peel - recipe

Pour onion peel with one liter of water

Bring to a boil, boil for ten minutes, then remove the onion peel.

Add salt, spices to the hot decoction of onion peel and put the brisket.

The brisket can be cut into two pieces, then it will cook faster. Bring to a boil, remove the foam, add peeled garlic, reduce heat and cook for an hour and a half - two. Check with a fork for doneness, if it pierces easily, it is ready.

Take out the finished brisket on a plate, cool it and rub it with chopped garlic and spices, let it brew in the refrigerator for ten to twelve hours.

If you do not like spicy, then you can not rub the brisket with spices, it will turn out delicious anyway. Instead of a brisket, you can take a neck, then you will get boiled pork with a smack of smoked meat, which will give it a decoction of onion peel. Only it is necessary to cook the neck longer and the meat must be chosen with streaks of fat, so that the boiled pork does not turn out too dry. Yes, and the brisket itself in the context looks like smoked. Before serving, cut the brisket into slices and arrange beautifully on a plate.

Popular materials

It is difficult to imagine a person who is indifferent to meat delicacies - only if he is not a vegetarian, of course. And among the gourmet snacks, brisket is not the last. The recipe for cooking in onion peel allows you to get a particularly nice and appetizing - as if smoked - product.

Brisket refers to the rib meat of a pig or cow. But beef brisket is an amateur delicacy: there is little fat in it, and the meat layers are quite thick and harsh. In this sense, pork is ideal - tender fat with thin strips of soft meat. At the same time, there are several ways to cook the brisket:

salt;
cook;
bake.

If you want to give the delicacy a pleasant shade (as if the bacon was a little smoked), use onion peel. This ingredient will provide an appetizing appearance to the brisket, but it will not give any taste or smell of a vegetable. An important nuance: when it comes to cooking in the husk, lard, as a rule, is boiled and then flavored with spices.

Experienced hostesses share their knowledge

To make a homemade dish tender and soft, you need to pay attention to the quality of the original product:

a piece of carcass should not have odors that are not inherent in meat;
do not buy fat with a yellowish or grayish tinge;
after pressing on the fat, it should quickly restore its original shape;
a thin skin is required on a piece;
the layer of meat on top should be a rich pink hue, and the one on the bottom should be faded.

So, a good piece is bought, it's up to the small - a delicious recipe for boiled brisket!

Spicy brisket in onion skins: a step by step recipe with photos

This recipe is good because the composition and amount of spices can be chosen to your taste.

Ingredients:

1 kg pork belly;
½ st. salt;
4-5 cloves of garlic;
1 liter of filtered water;
husk 6 onions;
spices (lavrushka, peppercorns, cloves, etc.)

Cooking:

A dish for lovers of Asian cuisine

The culinary tradition of Asia is known to offer quite generously spiced dishes. So the Asian-style brisket should, without sparing, season with chili.

Ingredients:

600 g pork belly;
husk 4-5 onions;
5 cloves of garlic;
a small piece of ginger root;
3 cloves stars;
chili pepper (to your taste)

Cooking:

We put the husk on the bottom of the pan with a thick bottom.
Cut the ginger into rings and lay on the onion peels.
Add pepper, chopped garlic and cloves.
Fill with water and after boiling put the fat.
Reduce heat to low and simmer for 1.5 hours.
We leave the pork to brew in the broth for about 5 hours. The meat delicacy is ready.

2 easy ways to fragrant salting

Once the famous singer Lyudmila Senchina gave the following definition: "Lard should be hard, but soft." And true connoisseurs of this product will agree that salted brisket should be hard in a piece, but soft in a cut off slice. Therefore, in the recipe it is important not only to choose a set of ingredients for brine - saline solution, but also to take into account all the nuances of the cooking technology.

Ingredients:

1 kg pork belly;
husk 6 onions;
1 liter of filtered water;
1 st. table salt;
6 peas of allspice;
3 leaves of lavrushka.

Cooking:

We wash the husk, dry it and pour 1 liter of water.
Add lavrushka, pepper and salt, put on a slow fire and boil for 10 minutes.
We put the brisket in the solution and cook for 40-50 minutes.
After cooling, we take out the fat from the solution, let it dry and put it under the press to remove excess liquid from the brisket.
Wrap a piece of pork in cling film and send to freezer. After freezing, the dish can be cut into thin slices and enjoy a surprisingly delicate taste.

Spice lovers will love the brisket in spicy brine.

Ingredients:

1 kg brisket;
3 art. l. salt;
12 cloves of garlic;
30 g of onion peel;
4 sheets of lavrushka;
1 tsp coriander;
1 tsp turmeric;
3 black peppercorns.

Cooking:

We wash the husk with water, dry it.
Put half of the husk and lavrushka into the pan.
Cut the garlic into 4 parts and stuff them with fat.
Boil 1 liter of water in a separate saucepan, add salt and turmeric.
We put the brisket in a bowl with husks, cover with the remaining onion peels and pour saline.
We put on a slow fire and boil for 1 hour.
Grind the coriander and pepper in a mortar.
Remove the hot lard from the pan and rub with a dry mixture.
After cooling, put in the refrigerator. The brisket is ready.

Almost every morning for many begins with a mug of hot tea and a sausage sandwich. But today, very often on the shelves of stores you can find a low-quality product. An alternative to smoked sausage can be pork belly prepared at home from natural products.

Step by step recipe

Ingredients:

pork belly - 0.6 kilograms;
1 liter of pure water;
onion peel - 50 grams;
table salt - 100 grams;
a couple of leaves of lavrushka;
a couple of peas of black pepper;
6 cloves of garlic.

Cooking method:

If desired, the brisket can be rubbed with black ground pepper and any condiments.

Asian-style pork belly in onion skins

Ingredients:

pork brisket - 0.5 kilograms;
3 cloves;
onion peel - 20 grams;
garlic;
chilli;
ginger root.

Cooking time: 15 hours.

Calorie content: 510 kcal / 100 grams.

How to cook pork belly in onion skins in Asian style:

The husk is placed in a saucepan;
Ginger is peeled and cut into half circles. After that, it is laid out on top of the husk;
Chili pepper is cut into rings, pre-cleaned from seeds;
Cloves, unpeeled garlic, pepper are laid out on ginger;
The contents of the pan are filled with water and brought to a boil;
Then the meat is laid and cooked over low heat for about one hour;
The brisket should cool at room temperature;
After that, the pieces of meat are soaked with paper napkins, wrapped in foil.

For the best taste, the meat should be put in the freezer for fifteen minutes. Serve with horseradish or mustard.

Recipe with turmeric

Ingredients:

brisket - 0.5 kilogram;
salt - 60 grams;
onion peel - 15 grams;
coriander - 10 grams;
pepper - 6 peas;
turmeric - 10 grams;
lavrushka - 4 leaves.

Cooking time: 12 hours.

Calorie content: 408 kcal / 100 grams.

Cooking method:

Put the husk washed under running water on the bottom of the pan along with pepper and bay leaf;
In a separate saucepan, salt and turmeric are added to the water. Bring to a boil;
Rinse the pork belly, make small cuts and put garlic cloves in them. You need to lay it deeper - it should not fall out during cooking.
Sternum stuffed with garlic is placed in a saucepan and sprinkled with the remnants of the husk;
Pour the contents with brine and cook for an hour and a half;
The brisket should cool at room temperature;
After that, it is rubbed with coriander and pepper and put in the refrigerator in a closed container.

Meat can be eaten after a few hours with horseradish or mustard.

Brisket does not have to be with a lot of fat. If desired, you can choose pieces with bones;
The onion peel will color the pan. It is very difficult to wash it, so it is better to take a dark or unnecessary pan;
When cooking large pieces, you need to take a small saucepan so that they are tightly pressed against each other;
Onion husks are put only to give the sternum a golden hue. If desired, you can use liquid smoke to give a smoked taste;
Cooking time of meat depends on its size. But readiness can be checked with a fork: the pieces should be easily pierced.
Ready pork belly can be stored for several months;
To cook in a slow cooker, you must immediately lay all the products, including the sternum;
The brine in which the sternum was cooked can not be poured out. If you add it to any soup, the taste will be unforgettable.

Homemade pork belly cooked in onion peel is a very tasty dish that will be appreciated not only by family members, but also by guests. The tenderloin can perfectly decorate the festive table and become tasty addition to breakfast.

3 pcs chicken leg.

14 pcs onion.
3 pcs bay leaf.
1 tsp black peppercorns.
3 tooth garlic.
2 tbsp. l salt.
1 liter drinking water.

Preparation of ingredients.
Remove the bones from the legs.

Cut the garlic into slices.

Cooking.

Dip the meat in the broth, mix the onion peel so that it completely covers the sausages.

Dry the aged sausages, remove the threads and cut. How smoked chicken sausage is obtained.

Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days, it’s ready in a day.

Fake "smoked" chicken

First of all, my huge thanks to Shugaley_Irina for finding this wonderful recipe!

"Smoked" chicken cooked according to this recipe will not leave anyone indifferent. Connoisseurs say that chicken meat prepared in this way is tastier and healthier than any sausage. Chicken meat really has an unusually delicate taste.
Try it and you won't regret it. "Smoked" chicken will decorate any table, it will always be served to the place.
I really like smoked meat, but I don’t have a smokehouse and never will. This recipe is a real find for me! True, I didn’t risk immediately “spoiling” a whole kilogram of chicken, at first I decided to try it, I cooked a chicken leg and a wing, but in vain! It turns out the first time, the taste is extraordinary!
1 kg. chicken legs, thighs, wings
adjika or garlic - optional
for the marinade:
1 l. water
2 onion husks and 1 garlic husk
5 st. l. level with salt
2 bay leaves
1 tsp black peppercorns
2 - 3 garlic cloves
The first step is to collect the husk. Methodically for a month, peeling onions and garlic, she put off the husk.
Free the meat from the bones in the legs. Then form sausages from the pulp, tying them with a thread. I have spool thread. The legs are best divided into the femur and drumstick. Remove the tips from the wings.
Put thoroughly washed husks in a saucepan, add salt, peppercorns, bay leaf broken into 4-5 parts, pour water and boil.
Put the prepared chicken sausages into the boiling marinade, mix, let it boil and cook over low heat for 10 minutes.

Remove from heat, cool completely (chicken should be completely covered with marinade). Cut the garlic into thin slices and add to the marinade. Close the pan tightly with a lid and forget it in the refrigerator for three days.
After three days, remove the chicken from the marinade, let the liquid drain, coat with adjika or garlic passed through the press and send for final impregnation overnight in the refrigerator (I didn’t do this, in my opinion the meat turned out to be very tasty, fragrant and tender).

When serving, cut the "smoked" chicken into neat thin slices, garnish with herbs at your discretion.

Bon appetit!

Smoking liquid smoke at home

Chicken can be cooked in the oven or grilled. Either of these two options will give you great taste, because the ways to marinate chicken will not differ from each other. Initially, you need to wash the chicken well, after holding it for 15-20 minutes in running water. Upon completion of the procedure, it will be completely ready for pickling.

Marinade Ingredients:

1 st. a spoonful of vegetable or olive oil;
1 st. a spoonful of liquid smoke;
Mayonnaise;
Salt;
Half a lemon;
Ground black pepper.

If you want the chicken to have a more savory taste, you can use your favorite seasonings to give it a special flavor. All ingredients must be placed in a convenient bowl, then mix everything thoroughly and put in the refrigerator for pickling. It is enough to marinate for a day so that the chicken is soaked with all the necessary components. After it must be cooked in the oven. It will be enough to set the temperature to 200 degrees and place the chicken for 60 minutes.

At the end of cooking, you will get a very fragrant and delicious chicken, cooked with liquid smoke, which can be eaten hot or cold. She will not lose her taste in any form. Using liquid smoke, oven and chicken, you can cook very tasty dish for holiday table, which is sure to delight all the guests sitting at the table with its taste. Smoked chicken will be a wonderful dish that you can pamper your family with. Don't be afraid to experiment, but remember that liquid smoke is not a daily ingredient. Observe the correct dosage and marinating time in everything.

Appetizing whole chicken with liquid smoke

Smoking chicken with liquid smoke is a simple matter, and every housewife can handle it. Easy enough to get necessary ingredients, study the recipe, and boldly get to work. To do this, you need to take a chicken carcass, preparing it for smoking as much as possible.

It is necessary to cut it along the ridge in order to process the insides without obstacles. Rinse the chicken well under running water, marinate with your favorite spices, pepper, salt, garlic. After that, set the container aside for half an hour so that the chicken can soak well. In order for it to turn out fragrant and juicy, it is necessary to prepare a special sauce for it, which will consist of:

30 g of liquid smoke;
40 g mayonnaise;
4 cloves of crushed garlic.

Cooking takes place in a special roasting sleeve in which the chicken is placed. First you need to preheat the oven to 250 degrees and place the chicken in it.

Smoked chicken will be ready when it forms a crust. After that, you need to cut the legs and look at the meat. If it remains pink, then your chicken is not yet ready to eat. How long this dish will take to cook will depend only on the capabilities of your oven, as well as on the age of the chicken that will be baked. After all, young individuals lend themselves to cooking much faster.

On average, cooking smoked fish will take you up to an hour and a half. This is a relatively short time to bring to the table a very tasty and fragrant chicken. You can sprinkle it on top with your favorite seasoning, increase the amount of garlic for taste and prepare a special sauce with which the chicken will be served. It all depends on your personal preferences and wishes. The only thing that must be taken into account is that the brazier under any conditions should be slightly lubricated with vegetable oil. After all, your chicken is placed in a sleeve, which consists of cling film, and it tends to succumb to sticking. If you want your chicken to turn out not only appetizing, with the necessary smell, but also beautiful enough to serve, be sure to consider this important point.

All liquid smoke chicken recipes are very simple and cook quite quickly. You just need to stock up on all of the above ingredients, get yourself a quality oven that will heat up to 250 degrees, and a little patience. The dish is easy to prepare and does not require outside help in cooking.

Cooking time: 4 hours

The wings are ruddy, juicy and moderately spicy. Very tasty, so they fly off the plate in record time.

Ingredients

1 kg chicken wings;
- 1 tbsp. a spoonful of vinegar;
- 2 heads of onion;
- 1 tbsp. a spoonful of paprika;
- 6 cloves of garlic;
- 60 ml of refined oil;
- pod hot pepper;
- salt.

1. Remove the husk from the onion heads and thinly cut into half rings

2. Pour the refined oil and vinegar into the bowl, squeeze the garlic through the press, pour the paprika and add the chopped finely hot pepper. The amount of this hot pepper depends on its spiciness and your taste preferences. Sometimes half a pod is enough. Stir the marinade

3. My wings and, cutting off the thin edges, divide them into two parts along the fold

4. Put the wings in a cup, salt, add onion half rings and the prepared marinade. Mix it all well and send it to marinate in the cold. Marinating time should be at least three hours, but it is better to let the wings stand in the marinade all night

5. We take a baking sheet and lay out the parts of the wings on it along with the marinade in one layer. The whole onion, of course, should not be laid out, but we distribute part of the onion rings over the wings. To prevent the wings and marinade from burning, we lay baking parchment along the bottom of the baking sheet.

6. Bake at 180 degrees until the wings are golden brown. It's about 40-50 minutes

We transfer the finished ruddy wings to a dish and supplement them with greens and fresh vegetables. The taste of the wings are spicy and with a slight garlic aroma. Having tried these wings, your loved ones will definitely ask you to repeat this dish.

PSEUDO-SMOKED CHICKEN or smoked chicken without smoking and liquid smoke

Pseudo-smoked chicken is a very tasty dish that can pleasantly surprise your guests not only with its appearance, but also with its amazing taste.

In this dish, the onion husks give the color, the garlic husks give the flavor.
Tastes like smoked chicken home cooking. It does not taste like store-bought “boiled-smoked” chicken.

Chicken thighs - 1 kg.,
grated garlic (you can adjika or ketchup).
For marinade:
water - 1 l.,
peel from 3 onions,
peel from 1 head of garlic
salt - 5 tbsp. l. without a slide
black peppercorns - 1 tsp. l. ,
bay leaf - 3 pcs.,
garlic - 3 cloves.

I have chicken thighs. You can use any other parts of the chicken. Wings need to be trimmed at the ends. Cut out the bones (this may or may not be done). Form sausages by tying them with threads.
Place washed onion and garlic husks in a saucepan. Fill with water, put on fire. When it boils, reduce the fire and cook for 4 minutes at a low boil.
Lightly break the bay leaf and put into the pan. There is also salt and black pepper.
Mix.
Put chicken "sausages" into the boiling marinade. Bring to a boil and simmer for 12 minutes at a low boil. Remove from stove. Wait until it has completely cooled down. Add the garlic by cutting it into slices.
Before putting the pan in the refrigerator, check that the chicken sausages are covered with husks on top. Keep in the refrigerator for 1-3 days. After a day, check for salt. Take out a piece, cut off from the place where it is thinner. Can be kept longer. Check then 2 times a day. Reached normal after 2 days.
In the pan was almost chicken aspic. Get chicken sausages. When heated to room temperature, the liquid from them is glass. Grate with chopped garlic, put in a tray and put in the refrigerator overnight to soak. Cut into slices before serving.
povary.ru
Holidays in the Black Sea have always attracted those who are interested in the clear sea and sandy beaches. But, preparing for a trip to the Crimea, read the reviews about the Black Sea. But do not forget what psychologists say: according to statistics, a person leaves a review in two cases - when he is extremely dissatisfied and when he is extremely satisfied. Therefore, reviews are often very polar. Examine the views of both sides to get a clear picture. Have a great holiday!

Video Chicken legs in onion skins! How smoked!

Boil chicken in onion skins. How to cook pork belly in onion skins

We start by preparing the meat for marinating. The meat should be separated from the bones and skin (I just buy ready-made fillets), at room temperature. Before cutting into pieces, rinse with water.

Next, with light movements, we turn the chicken breast into even (or close to that) pieces. Unlike pork, I cut the chicken a little smaller (approximately 4x4 cm), the pieces I get are a little flat. Breasts are notorious for drying out quickly when cooked, but we won't let that happen.

Finely chop the tomatoes and send to the meat. By the way, tomatoes can be chopped with a blender or food processor. Tomato juice will make the meat juicier. Next, chop the garlic, cut the onion into half rings and add everything to the meat. Garlic and onion juice will add a pleasant aroma and taste to the chicken, and also make the meat even softer.

The final touch is spices. Add and mix thoroughly, if the tomatoes are not very juicy, you can add a little water. Cover with cling film and place in the refrigerator for a couple of hours. In general, chicken marinates quite quickly, so I do not recommend leaving it in the marinade for a long time. It is better to salt at the very end.

Thread meat onto skewers. I do not change myself - I cook only on wooden skewers. Not casually, by the way, some time ago, while preparing a barbecue, I decided to try it for readiness and not just cut or tear off a piece, but from a skewer. For another week I went in the role of the Joker on one side with a strip from the edge of the mouth and to the side along the cheek - burns adorn the woman like that (I hope you shouldn’t get the “sarcasm” sign).

Were distracted. We return to our barbecues. Everyone is in the first combat readiness: the meat is already on skewers, and the coals are blazing with heat - cook ahead! The chicken cooks very, very quickly, so it requires vigilance and a little watering with water (possible with vinegar). 10-15 minutes and shoot.

Serve in classic summer style with fresh vegetables or vegetable side dish, cooked on coals (by the way, I will also talk about this, but later). A great diet dinner. Enjoy your meal! Be in shape - eat barbecue.

boiled chicken with the effect of smoking. Yummy without carcinogens and chemistry. It is easy to prepare, in a decoction of onion peel.
Chicken leg-3pcs
Bulb onion-14pcs
Bay leaf-3pcs
Black peppercorns-1 tsp
Garlic-3 tooth
Salt-2st.l
Drinking water-1l
Preparation of ingredients

Remove the bones from the legs.
Make an incision around the lower joint and along the main leg bones.
Cut the meat near the bones, remove it in one layer.
Roll the meat into tight sausages and tie with cotton threads.
Remove skins from bulbs and wash.
Peel the garlic and add its husk to the onion.
Cut the garlic into slices.
cooking

Prepare a decoction. Pour the husk with water, bring to a boil and boil over low heat for 3 minutes.
Add salt, pepper and bay leaf.
Dip the meat in the broth. Stir the onion peel so that it completely covers the sausages.
Bring to a boil and cook over low heat for 10 minutes.
Then remove from the stove and leave to cool to room temperature.
Add garlic and refrigerate (refrigerate) for 3 days.
Dry the aged sausages, remove the threads and cut. It comes out like a smoked chicken sausage.
To give a piquant taste, grease the sausages with adjika and keep for another 6 hours in the refrigerator.
Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days, it’s ready in a day.

3 pcs chicken leg.

14 pcs onion.
3 pcs bay leaf.
1 tsp black peppercorns.
3 tooth garlic.
2 tbsp. l salt.
1 liter drinking water.

Preparation of ingredients.
Remove the bones from the legs.

Cut the garlic into slices.

Cooking.

Dip the meat in the broth, mix the onion peel so that it completely covers the sausages.

Dry the aged sausages, remove the threads and cut. How smoked chicken sausage is obtained.

Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days, it’s ready in a day.

Fake "smoked" chicken

Smoking liquid smoke at home

Marinade Ingredients:

1 st. a spoonful of vegetable or olive oil;
1 st. a spoonful of liquid smoke;
Mayonnaise;
Salt;
Half a lemon;
Ground black pepper.

At the end of cooking, you will get a very fragrant and tasty chicken cooked with liquid smoke, which can be eaten hot or cold. She will not lose her taste in any form. Using liquid smoke, an oven and chicken, you can cook a very tasty dish for the festive table, which is sure to please all the guests sitting at the table with its taste. Smoked chicken will be a wonderful dish that you can pamper your family with. Don't be afraid to experiment, but remember that liquid smoke is not a daily ingredient. Observe the correct dosage and marinating time in everything.

Appetizing whole chicken with liquid smoke

Smoking chicken with liquid smoke is a simple matter, and every housewife can handle it. It is enough just to get the necessary ingredients, study the recipe, and boldly get to work. To do this, you need to take a chicken carcass, preparing it for smoking as much as possible.

30 g of liquid smoke;
40 g mayonnaise;
4 cloves of crushed garlic.

Cooking takes place in a special roasting sleeve in which the chicken is placed. First you need to preheat the oven to 250 degrees and place the chicken in it.

On average, cooking smoked fish will take you up to an hour and a half. This is a relatively short time to bring a very tasty and fragrant chicken to the table. You can sprinkle it on top with your favorite seasoning, increase the amount of garlic for taste and prepare a special sauce with which the chicken will be served. It all depends on your personal preferences and wishes. The only thing that must be taken into account is that the brazier under any conditions should be slightly lubricated with vegetable oil. After all, your chicken is placed in a sleeve, which consists of cling film, and it tends to succumb to sticking. If you want your chicken to turn out not only appetizing, with the necessary smell, but also beautiful enough to serve, be sure to consider this important point.

Cooking time: 4 hours

The wings are ruddy, juicy and moderately spicy. Very tasty, so they fly off the plate in record time.

Ingredients

1 kg chicken wings;
- 1 tbsp. a spoonful of vinegar;
- 2 heads of onion;
- 1 tbsp. a spoonful of paprika;
- 6 cloves of garlic;
- 60 ml of refined oil;
- a pod of hot pepper;
- salt.

1. Remove the husk from the onion heads and thinly cut into half rings

3. My wings and, cutting off the thin edges, divide them into two parts along the fold

6. Bake at 180 degrees until the wings are golden brown. It's about 40-50 minutes

We transfer the finished ruddy wings to a dish and supplement them with herbs and fresh vegetables. The taste of the wings are spicy and with a slight garlic aroma. Having tried these wings, your loved ones will definitely ask you to repeat this dish.

Pseudo-smoked chicken or smoked chicken without smoking and liquid smoke

Pseudo-smoked chicken is a very tasty dish that can pleasantly surprise your guests not only with its appearance, but also with its amazing taste.

In this dish, the onion husks give the color, the garlic husks give the flavor.
It tastes like home-cooked smoked chicken. It does not taste like store-bought “boiled-smoked” chicken.

I have chicken thighs. You can use any other parts of the chicken. Wings need to be trimmed at the ends. Cut out the bones (this may or may not be done). Form sausages by tying them with threads.
Place washed onion and garlic husks in a saucepan. Fill with water, put on fire. When it boils, reduce the fire and cook for 4 minutes at a low boil.
Lightly break the bay leaf and put into the pan. There is also salt and black pepper.
Mix.
Put chicken "sausages" into the boiling marinade. Bring to a boil and simmer for 12 minutes at a low boil. Remove from stove. Wait until it has completely cooled down. Add the garlic by cutting it into slices.
Before putting the pan in the refrigerator, check that the chicken sausages are covered with husks on top. Keep in the refrigerator for 1-3 days. After a day, check for salt. Take out a piece, cut off from the place where it is thinner. Can be kept longer. Check then 2 times a day. Reached normal after 2 days.
There was almost chicken jelly in the pan. Get chicken sausages. When heated to room temperature, the liquid from them is glass. Grate with chopped garlic, put in a tray and put in the refrigerator overnight to soak. Cut into slices before serving.
povary.ru
Holidays in the Black Sea have always attracted those who are interested in the clear sea and sandy beaches. But, preparing for a trip to the Crimea, read the reviews about the Black Sea. But do not forget what psychologists say: according to statistics, a person leaves a review in two cases - when he is extremely dissatisfied and when he is extremely satisfied. Therefore, reviews are often very polar. Examine the views of both sides to get a clear picture. Have a great holiday!

Video Chicken legs in onion skins! How smoked!

Boil chicken in onion skins. How to cook pork belly in onion skins

We start by preparing the meat for marinating. The meat should be separated from the bones and skin (I just buy ready-made fillets), at room temperature. Before cutting into pieces, rinse with water.

Serve in a classic summer style - with fresh vegetables or a vegetable side dish cooked on coals (by the way, I will also talk about this, but later). Excellent dietary dinner. Enjoy your meal! Be in shape - eat barbecue.

Boiled chicken with the effect of smoking. Yummy without carcinogens and chemistry. It is easy to prepare, in a decoction of onion peel.
Chicken leg-3pcs
Bulb onion-14pcs
Bay leaf-3pcs
Black peppercorns-1 tsp
Garlic-3 tooth
Salt-2st.l
Drinking water-1l
Preparation of ingredients