Chicken in a sleeve in the oven, baked whole, is suitable for a hearty dinner or even a festive feast - the appearance of this dish is very appetizing, especially when served with vegetables and juicy herbs. Today we suggest stuffing the bird with rice and mushrooms, thus saving yourself from the need to prepare a side dish separately. In addition, during the baking process, the filling is thoroughly soaked in chicken juice, making it especially tender and tasty.
If you wish, you can always diversify this universal recipe by experimenting with filling, spices and seasonings. In addition to rice and mushrooms, you can stuff chicken with potatoes, buckwheat, apple slices, etc.
Ingredients: 
- chicken - 1 carcass (1.5-2 kg);
- ground paprika (sweet) - 1 tbsp. spoon;
- salt, pepper - to taste;
- vegetable oil - 2-3 tbsp. spoons.
For filling:
- fresh champignons - 200 g;
- long grain rice - 100 g;
- onion - 1 large head;
- vegetable oil - 3-4 tbsp. spoons;
- salt, pepper - to taste.
- We wash the chicken carcass well and remove excess moisture using paper napkins. If there are any feather particles left on the chicken, remove them. Rub the prepared carcass with salt and pepper (both inside and outside). Separately, mix a couple of tablespoons of vegetable oil with sweet paprika, and then completely coat the bird, not forgetting to treat the inner “pocket”. Leave the chicken to marinate for 2-3 hours.
- Now let's prepare the filling components. Chop the onion into small half rings.
- Chop the washed champignons into pieces.
- Fill the rice grains with water (200 ml) - the liquid should be 2 times more than the rice. After boiling, boil over low heat for about 10 minutes (until half cooked). Salt to taste.
- Sauté the onion slices in vegetable oil until light golden brown.
- Transfer the browned onions to another bowl and fry the champignons in a frying pan. When all the moisture released by the mushrooms has evaporated, add onion half rings and lightly salt/pepper the mixture.
- Load in the semi-cooked rice and mix the ingredients thoroughly. If necessary, you can add salt to the filling.
- Stuff the chicken carcass with a mixture of rice, champignons and onions. To prevent the filling from falling out while the bird is baking, we seal the “pocket” with a toothpick.
- We tie the chicken legs with culinary or regular thread so that the chicken better retains its shape.
- We place our “semi-finished product” in a baking sleeve and tie it. We pierce the bag in several places on top to allow steam to escape. Bake at 200 degrees. The whole chicken in the sleeve is cooked in the oven for at least an hour (if the carcass is large, you need to bake it for at least an hour and a half). About 15-20 minutes before the end of cooking, it is advisable to cut the bag at the top and open it slightly so that the baked bird is better browned.
- Serve the chicken whole - this way the dish will look most impressive. Then we cut it into portions and add a side dish of mushrooms and rice.
The chicken in the sleeve in the oven is completely ready! Bon appetit!
A few words about baking a whole chicken: one of the weak points of baked chickens is the dryness of the chicken breasts, sometimes it is difficult to calculate the baking time in the oven so that the legs are cooked and the breasts are not overdried, remember that for chickens and young chickens the baking time is about 45 min, age is determined by the softness of the tip of the keel bone; if it feels like cartilage, the chicken is young, if it is stiff, no, of course, the baking time also depends significantly on the age of the bird - an old chicken is baked for up to 2 hours. This recipe uses young, lean chicken, so to add additional juiciness to the meat, spices are mixed in butter; if you doubt the youth of the bird, use sour cream or kefir (something sour) instead of butter. The meat will become significantly more tender if you soak the chicken for an hour in a weak vinegar solution (1 tsp of vinegar per liter of cold water), the recipe uses cooking in a culinary sleeve so that the juices do not evaporate during cooking and the meat will turn out juicier even if it is slightly overcooked in oven, 10-15 minutes before the end of baking, cut the sleeve and let the chicken brown. The juice from the sleeve can be served as a dipping sauce.
Ingredients:
- 1.5 kg chicken
- 50 g butter (can be replaced with the same amount of sour cream or kefir or mayonnaise)
- 1 tbsp. spices for chicken
- 1 tsp salt (add salt even if the seasoning contains salt)
- 0.5 tsp ground pepper
- baking sleeve
melt the butter (or if you use sour cream or kefir or mayonnaise, you don’t need to melt anything)
add all the salt and spices
prepare the chicken (it must be gutted, washed and dry; if the chicken is old, I highly recommend soaking the bird for at least an hour in a weak vinegar solution of 1 tsp per liter of water - this will give significant softness to the meat)
Rub thoroughly with the prepared marinade outside and inside. Leave to marinate in the refrigerator for at least an hour (ideally overnight, especially if you use sour cream or kefir).
Tie the legs and tie the wings with thread, as in the photo. This way the bird will look much neater on the table.
Chicken in the sleeve is an easy way to prepare a delicious and juicy bird at home. To do this, the carcass is washed, dried, marinated in your favorite seasonings, or simply rubbed with spices. The prepared chicken is placed in a cooking sleeve, the ends are fastened with special fireproof clamps and placed on a baking sheet or laid out in a mold. Bake in the oven at a temperature of about 200 0 C. If the bird is cut into pieces, then it takes about an hour to cook. When roasting a whole carcass, it will take more time.
It’s good to bake stuffed chicken in a sleeve: in this case, you don’t have to worry that the meat will turn out dry and tough. As a filling, they use both the classic version - apples, and various products and their combinations: boiled cereals, mushrooms, oranges. The bird is delicious baked with various vegetables or simply with potatoes. If you are planning a festive feast, it is very convenient to prepare chicken and other products in advance, put them in a sleeve and place them in the refrigerator. Before guests arrive, remove the bird and roast it in the oven.
The advantages of baking not only chicken, but also beef, pork, mushrooms, vegetables, and their combinations in a sleeve are obvious. Firstly, the dishes are dietary and prepared in their own juice, because fat is not used for their preparation or is added in minimal quantities. Secondly, preparing the products and the cooking process itself does not take much time, which is an important factor for many housewives. Thirdly, the baking sheet, baking dish and the oven itself (microwave, multicooker) remain clean. Fourthly, the food is prepared almost independently: there is no need to mix the ingredients and monitor the readiness of the dish.
Usually it is duck that is baked with oranges; tropical fruits perfectly complement the taste of the slightly sweet meat of this bird. But the chicken stuffed with oranges turns out simply delicious, and thanks to the sleeve, it’s juicy and incredibly tender. Serve the finished bird whole, placing it on a dish decorated with herbs and lettuce, or in portions, cutting the carcass into small pieces. Offer French mustard separately.
Ingredients:
- Chicken - 1 pc. (about 3 kg);
- Oranges - 5 pcs.;
- Vegetable oil - 2 tbsp;
- Honey - 4 tbsp;
- Ginger powder - 1 tsp;
- Chili pepper flakes - 1 tsp;
- Salt.
Cooking method:
- Let's prepare the marinade. In a separate container, mix honey, chili flakes, ginger powder, a little salt, mix. Add the juice of half an orange and vegetable oil. Mix the marinade well.
- We wash the chicken, dry it, coat it generously with marinade, including the inside. Place the carcass in a plastic bag and leave for a couple of hours.
- Peel the oranges and divide them into slices.
- Stuff the chicken with oranges, sew up the cut (secure with toothpicks).
- We place the carcass in a sleeve, make several punctures in it to allow steam to escape, and place it on a baking sheet or in a baking dish.
- Cook in the oven (190 0 C) for about 1.5 hours. Then you can remove the sleeve to get a golden brown crust.
- Cut the chicken into pieces and serve with fresh and baked oranges.
Interesting from the network
To prepare this delicious chicken, a culinary sleeve is used, thanks to which the dish turns out juicy and very tasty. You can choose any vegetables or limit yourself to one potato, or bake only the bird in this way, and serve boiled potatoes or rice as a side dish.
Ingredients:
- Chicken - 1 pc. (about 1.5 kg);
- Carrots - 3 pcs.;
- Potatoes - 1 kg;
- Zucchini - 500 g;
- Garlic - 1 head;
- Bell pepper - 1 pc.;
- Sour cream - 400 ml;
- Salt pepper.
Cooking method:
- We thoroughly wash all the vegetables, peel them, cut them into large pieces and place them in a large bowl.
- In a separate container, mix sour cream, chopped garlic, salt and pepper.
- Add some of the sour cream sauce to the vegetables and mix. Coat the chicken carcass generously with the remaining sauce.
- We tie the baking sleeve on one side, lay out half the vegetables, place the chicken on top, then the remaining vegetables. We tie the bag and make several punctures to allow steam to escape.
- Bake in the oven (200 0 C) for about 1.5 hours, depending on the size of the chicken, it may take a little less or more time to cook.
- 15 minutes before readiness, remove the sleeve so that all the ingredients acquire an appetizing crust.
- Cut the finished chicken into several pieces and serve with baked vegetables, sprinkle with fresh herbs if desired.
Chicken with apples is an ideal dish for a holiday table. One of the weak points of whole-roasted chicken is dry breast meat. It often turns out that the thigh part of the bird is not yet ready, and the breast is already dry. A cooking sleeve solves this problem. During the baking process, the liquid does not evaporate, and the meat turns out juicy and tender, even if the bird is overcooked a little. The juice from the sleeve can be used to make sauce.
Ingredients:
- Chicken - 1 pc.;
- Apples - 4 pcs.;
- Garlic - 3 cloves;
- Onion - 2 pcs.;
- Spices for chicken, salt, pepper.
Cooking method:
- Cut the garlic into thin slices, the onion into half rings.
- Cut the apples into several parts, remove the seeds.
- Wash the chicken, dry it, rub it with spices, salt, pepper (also on the inside).
- Stuff the chicken carcass with chopped apples and onion half rings, sew up the cut or fasten it with toothpicks.
- We make several cuts in the skin of the bird, into which we insert garlic slices.
- We place the chicken in the sleeve, fasten the ends tightly, and make several punctures in the bag to allow steam to escape.
- Place the sleeve in the multicooker bowl and close the lid. Set the “Baking” mode. Cooking for 60 minutes.
- Before serving, cut the chicken into pieces and serve with apples and fresh vegetables.
A hearty dish made from a whole chicken stuffed with rice and mushroom filling - a dish worthy of a holiday table. For spices, use sweet paprika, sage, curry, rosemary, cumin, mixed peppers, dried dill, or any other seasonings of your choice. You can choose any mushrooms, even pickled ones.
Ingredients:
- Chicken - 1 pc.;
- Champignons - 1 kg;
- Rice - 1 tbsp.;
- Onion - 1 pc.;
- Sour cream, mayonnaise, milk - 50 ml each;
- Butter - 50 g;
- Spices, salt.
Cooking method:
- Wash the chicken and dry it.
- Mix mayonnaise, sour cream, milk, salt, spices (choose any to taste). Coat the carcass generously with the resulting marinade. Leave the chicken to marinate for several hours (preferably overnight) in the refrigerator.
- Cut the mushrooms into large cubes and chop the onion. Fry the ingredients in oil until cooked, add salt and pepper.
- Wash the rice, boil it, add butter and salt.
- Mix the mushrooms with rice and stuff the resulting mixture into the marinated chicken. We sew the carcass up or fasten the cut with toothpicks and place it in a baking sleeve.
- Cook in the oven (190 0 C) for about 1.5 hours. Then remove the sleeve and bake until golden brown.
- Serve the chicken, cutting it into portions. As a side dish we offer rice with mushrooms and vegetable salad.
Now you know how to cook chicken in a sleeve according to a recipe with a photo. Bon appetit!
Chicken in the sleeve is a delicious dish, the preparation of which has many options. The bird goes well with various cereals, vegetables and even fruits, which are baked at the same time as the meat. Experienced chefs know how to deliciously cook chicken up their sleeves. They suggest paying attention to the following points:
- It’s easy to check the readiness of chicken meat: pierce the carcass in the thigh area with a toothpick. If the liquid that flows out is clear, the bird is ready.
- Before baking chicken in a sleeve, marinate the bird in your favorite spices for 30-60 minutes or leave overnight. This will make the meat more flavorful and juicy. The carcass can be marinated directly in the sleeve if the marinade is not very liquid.
- When baking chicken in a sleeve, an important point should be taken into account: the meat will be deprived of an appetizing crust. Therefore, 15-20 minutes before readiness, the sleeve should be cut from above. The dish will acquire the desired crust and at the same time remain juicy and tender.
- Before baking, you need to make several punctures in the sleeve. Sometimes such holes are already provided by the manufacturer and are located along the seam of the product, so just follow the recommendations on the packaging. A bag with such perforation is placed on a baking sheet or in a mold with the seams facing up.
- Do not exceed the permissible oven temperature. Typically the hose can be used up to 220 0 C.
In order for baked chicken meat to be tender, juicy and have an original taste, it must be properly prepared. We will reveal the secrets of how to marinate chicken, what spices to add, and also share several recipes.
How to marinate chicken for the oven: secrets
Chicken meat is well digestible, suitable for dietary nutrition, contains iron and essential amino acids. Baked chicken is a delicious, flavorful dish.
Sometimes you try to cook tender meat in the sleeve, but it turns out tough or dry. The reason is improper marinating.
So, how to marinate chicken for baking correctly. The main secrets are as follows:
- Rub the meat with salt 15-20 minutes before cooking. Salt is known to promote the release of juices, which are best preserved in meat. Prolonged exposure to this spice makes the fibers tough.
- Do not add ingredients that contain acetic acid to the marinade. It is in mayonnaise. Acid hardens the product and changes the taste of the meat itself and some spices.
- Leave the whole chicken in the marinade for 12 hours. The breast and wings will be saturated with sauce in 2 hours, the thighs in 3–3.5 hours.
- To speed up marinating, do not put the meat in the refrigerator, but keep it warm for no more than 2 hours, otherwise bacteria will multiply.
- To give the dish a special taste and smell, combine vegetable oils and spices correctly. Prepare a hot sauce based on sunflower oil, mix paprika, rosemary and basil with olive oil, and corn oil is suitable for most herbs.
If you add ready-made seasonings to the chicken marinade, keep in mind that they contain salt. When cooking a whole carcass, don’t forget to coat the inside with sauce.
How to marinate chicken: spices
Spices give the meat an appetizing aroma and a pleasant aftertaste. Let's figure out which ones to add to the marinade for chicken in the oven. The following spices are suitable:
- standard mixture of spices for chicken - curry (the aroma of this spice spreads far beyond the kitchen);
- black pepper or paprika;
- if you like spicy dishes, add chili pepper;
- nutmeg, rosemary, cumin, coriander, ginger give the meat a spicy note;
- rub the chicken with turmeric: it is what makes the crust golden and crispy;
- If you like the taste of basil, mint, sage or marjoram, feel free to cook chicken meat in a sleeve with these herbs.
It is important not to overdo it with spices. It’s also not worth throwing everything into the marinade at once. For tasty meat, just add 2-4 favorite spices.
Experiment, combine different spices, or choose a proven oven-baked chicken recipe from the list below.
Marinade for chicken in the oven: recipes
If you want to bake chicken that tastes unforgettable for dinner, use the following marinade recipes:
- Pour 50 g of olive oil and 20 g of soy sauce into a container, add 2 tbsp. l. light honey. Add your favorite spices. Add pepper to taste.
- Mix vegetable oil, lemon juice and soy sauce in equal proportions. Add 1 tsp. salt, 2 tsp. sugar, 0.5 tsp. ground pepper. Grind the ginger root (you will need 1 tbsp) and a head of garlic.
- Rub the meat with ground pepper (0.5 tsp), pour in 250 g of dry white wine, add 1 tbsp. l. apple cider vinegar, olive oil and mustard.
- In 0.5 liters of kefir, put a head of garlic passed through a garlic press, 1 tbsp. l. hot sauce, 2 tbsp. l. lime juice. Add half rings of a small onion, ground pepper to taste and 0.5 tsp. dried thyme. Mix everything thoroughly and apply to the meat.
- You can quickly marinate the meat in olive or corn oil and lemon juice with the addition of 3 g of rosemary and ground pepper to taste.
Don't forget to salt the meat a few minutes before baking. If you cook chicken in a sleeve, then at the end, open it and fry it in grill mode for an appetizing golden brown crust.
We hope these tips will help you cook the most delicious chicken in the oven.
Poultry meat, due to its high nutritional value and excellent taste, is popular in many families. Especially chicken and turkey, since they contain a minimum number of calories. Among the huge number of different ways to prepare poultry, both whole and in pieces, the recipes for this dish are so varied that you can choose a low-calorie version (for those on a diet) or with an additional side dish (to feed a large family), and with spicy spices (for spicy lovers).
Chicken in sour cream sauce
The bird prepared according to this recipe turns out to be surprisingly tender and juicy, although it is difficult to call the dish a dietary dish, but it is difficult to beat in taste. For a medium-sized (about 1.5 kg) carcass you will need a head of garlic, salt, pepper and, to taste (you can use a ready-made mixture of spices with salt), 3 tablespoons of sour cream and mayonnaise (you can get by with one sour cream, but then they take twice as much) . Before using it in the sleeve, it should be washed inside and out and dried with a towel. Then the carcass should be coated with sour cream sauce on all sides (and inside too). And they prepare it like this: mix sour cream with mayonnaise, add salt, spices, garlic passed through a press and mix.
Then the chicken is placed in a sleeve, fastened on both sides and sent to a slightly preheated oven for about 40 minutes. After this time, the bird can be removed, but if you want a crispy crust, you should open the sleeve and place the baking sheet in the oven again for another 10 minutes. This dish is served with vegetable salad or mashed potatoes.
Shins in sleeve
Chicken legs baked in this way turn out quite well, but you can also use other parts (thighs, legs). When thinking about how to bake chicken in a sleeve so that it is enough for the maximum number of servings, you can use this particular recipe, since drumsticks baked with potatoes will be especially satisfying and nutritious. For a kilogram of legs you will need the same amount of potatoes, a couple of onions, garlic to taste, 150 g. mayonnaise and
First you need to make the marinade. For it, garlic is crushed, mixed with spices and mayonnaise. Then marinate the chicken, coat it with the mayonnaise mixture and leave for at least 20 minutes (if possible, better for an hour). Potatoes are cut randomly, and onions - into half rings. Then you can salt it and sprinkle with your favorite spices. Potatoes, onions, legs are placed at the bottom of the sleeve, the ends are secured and sent to the oven. How long to bake chicken in the sleeve depends on what it is cooked with and in what form. If it is in pieces, as in this recipe, then 40 minutes is enough, but it is better to judge the readiness of the potatoes and, if necessary, hold it a little longer. Can be served with herbs and vegetables.
How to bake chicken in a sleeve in pieces
This recipe contains a minimum of ingredients, but the dish does not suffer at all from this; on the contrary, you can fully enjoy the taste of the bird and the aroma of spices. For a whole chicken carcass you only need garlic, salt and spices. They can be used in any combination, for example paprika, basil and turmeric are suitable. Before it is washed, it is cut into pieces along the joints (so that there are no small bones), salted, sprinkled with spices and rubbed with finely chopped garlic. Bake, placing in a bag, in a moderately hot oven for an hour. Serve with salads, potatoes or other side dishes.
