How to cook chicken in your sleeve. Baking in a sleeve is a way to preserve the taste of chicken meat. Cooking a dish step by step with photos

Chicken in a sleeve in the oven- This is an appetizing and tasty dish. Of course, if you cook it according to all the rules. And we will be happy to introduce you to these rules.

How to cook chicken in a sleeve in the oven

Just a few years ago, oven dishes were baked in foil, which gave them juiciness. Over time, it was replaced with a baking sleeve. Meat baked in such a “device” turns out aromatic, juicy, light and healthy. Juices release during baking, so there is no need to add fat. This dish can be served with any side dish. However, it can also be served as an independent dish. The cooking process itself does not take much time - you just need to coat the carcass with spices, place it in a bag, tie the edges, and then put it in the oven. Baking time depends on the size of the pieces being cooked. If you cook a chicken weighing 1.5 kg, it will take 1.5 hours to be fully cooked. If the carcass is divided into small pieces, then cooking will take approximately 45 minutes.

Find out and
Preparation of products.

The ingredients you will need are chicken meat and spices. It is better to take chicken meat chilled and cleaned of entrails. In addition, you need to buy a special sleeve. You can easily find it on a shelf with parchment paper, cling film and foil. It has quite an impressive length, so it will have to be cut to the desired size. You also need to leave about 10 cm on each side to tie the package. The edges can be secured with wire or a clip, which is included in the kit. After you have washed the carcass, dry it, treat it with spices, carefully place it in a sleeve, tie it, place it on a flat baking sheet, place it in a preheated oven, after piercing the bag in several places.

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"Chicken Tobacco"

Required Products:

Chicken – 1.5 kg
- garlic cloves – 5 pcs.
- Maggi packaging
- vegetable oil – 2 tablespoons

Preparation:

1. Cool the chicken, rinse it, cut it lengthwise with a knife, and carefully pierce it in several places. Rub the carcass with seasoning, garlic, and brush with oil.
2. Carefully fold the chicken into the sleeve, close it with a special clip, and pierce the bag with a toothpick.
3. Place the chicken on a baking sheet, set the temperature to 180 degrees, hold for 90 minutes.

It turns out very tasty and

Chicken in a sleeve in the oven: recipe

Required Products:

Bulgarian pepper
- carrots – 320 g
- potatoes – 820 g
- chicken – 1.3 kg
- sour cream – 0.4 kg
- small zucchini
- garlic, salt

Preparation:

1. Mix sour cream with spices. Peel the vegetables and cut into slices. Mix 2/3 of the resulting sauce with chopped vegetables, brush the rest of the sauce onto the chicken, which must first be washed and cut in several places.
2. Pack the carcass in a sleeve, cover it with vegetables on all sides, tie the edges well, and pierce the bag with a toothpick.
3. Place the chicken in the oven and leave to bake at 200 degrees.
4. When serving, sprinkle with fresh herbs.

What do you think?

Recipe with apples.

You will need:

Medium bulb
- chicken – 1.5 kg
- clove of garlic – 3 pcs.
- apples – 5 pcs.
- half a banana
- red wine – 3 tablespoons
- salt - ? teaspoon
- thick honey – 2 tbsp. spoons
- lemon juice – 2 tablespoons
- soy sauce - tablespoon
- spices
- greenery

Preparation:

1. Clean the chicken, wash it, dry it slightly, cut it in several places, rub it with spices and salt outside and inside.
2. Prepare the filling: peel the apples and chop them into large slices. Mix the ingredients for the filling, season with garlic minced. Add soy sauce, wine, salt.
3. Rub the meat with the resulting mixture, seal all the holes with toothpicks. Coat the top of the chicken with honey and place it in the sleeve. Pierce the top and seal the edges.
4. Place the dishes in the oven, heated to 180 degrees, leave for 90 minutes. Remove the chicken, let it cool slightly, carefully cut the sleeve, sprinkle with lemon juice, sprinkle with herbs, place on a plate, and serve.

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Chicken thighs with cheese.

Ingredients:

Garlic cloves – 5 pieces
- ground pepper, herbs
- seasoning
- hard cheese – 220 g
- mayonnaise – 170 g
- chicken thighs – 1 kg

Preparation:

1. Cool the thighs, wash them, dry them slightly, and place them in a deep bowl or basin.
2. Grate the cheese. Peel the garlic, mince it, add mayonnaise, seasoning, pepper, stir everything.
3. Rub the thighs with the mixture, leave the mixture for 20 minutes, and pack it in a sleeve. Tie or clamp with clips, pierce through the top.
4. Place the thighs on a baking sheet, place in the oven, and bake at 200 degrees. Ten minutes before cooking, tear the sleeve so that the dish is covered with a golden brown crust. Sprinkle with herbs when serving.

Some important tips.

1. Before putting the meat in the sleeve, leave it in the marinade for half an hour so that it is thoroughly soaked. If the marinade is not very liquid, then you can marinate directly in the sleeve.
2. Please note that the finished dish will not have a golden brown crust. In order for it to appear, just open the top of the sleeve 10 minutes in advance so that the chicken has time to brown. The treat will be juicy and crispy at the same time.

Photo recipe: chicken in a sleeve in the oven

Required Products:

Salt
- mustard
- garlic
- seasoning
- chicken
- vegetable oil

Cooking steps:

1. Mix mustard, oil and seasoning. Rinse the chicken, rub with the resulting mixture and chopped garlic. Do it inside and out. Leave for half an hour.
2. Take the sleeve, cut it so that approximately 5 cm remains at each end. Place the bird in it.
3. Pinch the bag at both ends and pierce it with a needle.
4. Place the bird in the roasting pan, place in the oven, and leave for forty minutes. If the sleeve inflates too much during baking, simply pierce it again.
5. Ten minutes before the end, make a cut in the bag to get a nice crust.

Chicken in the sleeve: recipe with photos

Ingredients:

Onion
- chicken – 1.7 kg
- potatoes – 7 pieces
- salt pepper
- sour cream – 155 g
- mayonnaise – 120 g

Preparation:

1. Prepare the ingredients: cut the chicken along the breast, rub with ground pepper and salt.
2. Mix sour cream and mayonnaise in a bowl.
3. Coat the chicken with half of this mixture.
4. Cut the potatoes into thick cubes.
5. Cut the onion as finely as possible. It will enhance the taste of the dish.
6. Stir the onions and potatoes, pour in the remaining mayonnaise-sour cream mixture, salt and pepper.
7. Secure the sleeve on one side with a clip, place the chicken so that it lies on its back. Place potatoes on top. Close the bag on the other side, turn it over so that the chicken remains on top of the potatoes.
8. Pierce in several places and bake at the set temperature. For this you will need 1 hour 20 minutes.
9. Cut the meat into portions and place on plates.

Option with cheese.

You will need:

Chicken thighs – 1 kg
- cheese – 0.2 kg
- mayonnaise – 0.2 liters
- garlic clove – 5 pcs.
- greenery
- salt
- seasonings

Cooking steps:

Place chicken thighs in a deep container. Finely grate the cheese, mix with crushed garlic, mix with seasonings, mayonnaise, add a pinch of ground pepper. Rub the resulting mixture onto the meat, place in the cold, and leave for half an hour to marinate. After the marinating process, pack it in a bag, prick it, and send it to bake. The dish takes approximately 45 minutes to prepare.

Recipe "a la grill".

Required Products:

Chicken – 1.5 kg
- butter – 50 g
- ground pepper - ? teaspoon
- spices for chicken
- salt - teaspoon
- ground pepper - half a teaspoon

Preparation:

Melt the butter, add pepper and salt. Prepare the chicken - gut it, wash it, dry it. If the meat is old, soak it for an hour in a vinegar solution (one teaspoon of vinegar per liter of water). Rub the prepared marinade over the chicken inside and out. Leave to marinate for an hour in the refrigerator. Tie the legs and tie them to the wings with thread. Place the chicken in a sleeve, place in the prepared pan, and bake at 180 degrees. Fifteen minutes before the end of cooking, cut the bag and unfold it so that the chicken meat is browned.

Stuffed chicken with mushrooms.

Ingredients:

Chicken – 1 kg
- onion – 220 g
- garlic clove – 3 pcs.
- vegetable oil – 3 tablespoons
- spices
- mushrooms – 320 g

Cooking steps:

Finely chop the mushrooms and onions. The smaller you cut them, the tastier the dish will be. Pepper, salt, stir, put the minced meat in the chicken, secure the hole with toothpicks, and sew it up with thread. Coat the carcass with a sauce of oil mixed with spices, garlic, place in a baking sleeve or simply on a sheet greased with oil, cook for an hour and a half in a preheated oven. The optimal temperature is 180 degrees.

Chicken with dried fruits and rice.

Ingredients:

Chicken – 1.5 kg
- boiled rice – 200 g
- prunes, dried apricots – 100 g each
- spices

How to cook:

Wash and dry dried apricots and prunes, stir with rice, and stuff the chicken. Sew or secure with toothpicks. Rub the chicken with seasonings, cook in a sleeve at a set temperature of 180 degrees.

Chicken stuffed with prunes, nuts and apples.

You will need:

Kura
- prunes – 155 g
- almonds – 100 g
- apple – 3 pcs.
- seasonings
- olive oil
- garlic

How to cook:

Cut a whole chicken along the belly lengthwise, carefully separate the skeleton, cut the wings and legs at the joints. Secure the cut with toothpicks or sew it up. Cut the apples into pieces along with the peel, mix with washed and dried prunes, nuts, stuff the chicken, sew up or fasten the hole. Coat the chicken with a sauce made from chopped garlic, salt, olive oil, pepper, place it belly side down and bake for an hour.

The delicate taste of chicken meat will be emphasized by nothing other than baking in the sleeve. A common mistake when frying a whole chicken is dry breasts and burnt wings. This can be avoided by using a heatproof oven bag. This will allow the chicken to bake evenly and juicily.

Before baking chicken in a sleeve, there is no need to soak the bird in vinegar, kefir, mayonnaise or other common marinades. The culinary sleeve allows the meat to cook in its own juices and preserve its natural delicate taste. The closed cooking method will not allow moisture to evaporate, and even the driest pieces will turn into a juicy, mouth-watering delicacy.

Chicken in the sleeve recipe

Ingredients: - 1.3–1.6 kg broiler chicken; - 50 g butter or sour cream; - 1 tbsp. spices: marjoram, turmeric, dill, etc. to taste; - 1 tsp. salt; - 0.5 tsp black pepper.

You will also need a heat-resistant baking bag.

Thaw the chicken at room temperature. If it is chilled, start cooking immediately. Rinse the carcass under running water inside and out, dry with paper towels and set aside.

Melt the butter in a saucepan (or put cold sour cream in a cup), add salt and spices. Rub the prepared mixture over the outside and inside of the chicken. Tie the legs and wings together with thread to make the chicken look more compact and neat after cooking. Place the carcass in the cooking sleeve. If desired, you can add vegetables to the bag - coarsely chopped potatoes, carrots, fresh peppers, cherry tomatoes, zucchini, etc. They will soak up the chicken juices and make a delicious side dish for your chicken.

Place the bag of chicken, breast side down, on a baking sheet in a ceramic or glass baking dish and place in a cold oven (no need to preheat it as it will gradually warm the dish). Set the temperature to 180°C and leave to bake for 20–25 minutes. Then the temperature must be reduced to 160°C. After 20 minutes, you need to cut the bag and push its edges to the sides so that the crust browns. Leave in the oven for another 10-15 minutes.

You can check the readiness of the meat using a knife: pierce it. The juice is clear and the meat is soft - the dish is ready

Today on the menu is baked chicken in the sleeve a la grill. I will tell you how to cook very tender and juicy meat, achieve a golden brown crust and a mind-blowing aroma of that very beloved chicken that turns on a spit in the store and just by its appearance causes an uncontrollable appetite.

Everything will work out, even if you don’t have a special blower, convection oven or spit. No special stands, cans or bottles. The only thing you need is a baking sleeve, a large chicken, spices and a special marinade of sour cream and mustard. Well, and the oven, of course.

A few words about choosing a bird for baking. To make the grilled chicken in your sleeve tasty and soft, be sure to take a young bird, no older than 6-7 months. It’s good if it’s rustic, but an ordinary store-bought one will do. An old chicken baked in the oven in a sleeve, even if it simmers for hours in its own juices, will still turn out dry and tough. Therefore, take a young bird, preferably chilled, without foreign odors, with a pleasant pinkish color. The optimal weight is about 2 kilograms, with thick skin without tears or damage.

Ingredients

chicken 2 kg
sour cream 100 ml
mustard 2 tsp.
salt 1 tbsp. l. under the knife
turmeric 0.5 tsp.
a mixture of ground peppers 3 wood chips.
garlic 1 tooth.
chicken seasoning 1 tsp.

How to bake a chicken sleeve in the oven

As you can see, chicken in a sleeve baked in a home oven is no worse than store-bought. Marinated in sour cream, mustard and spices, it is very juicy and tender, easily broken by hand. And the crust is simply delicious, golden brown and golden brown.

I usually serve the chicken with pickled tomatoes and other pickles, without a complicated side dish. You can complement the dish with rice or potatoes, fresh salad or sliced vegetables, as you like.

In the modern world, many people are very tired of work, face lack of time and other difficulties. Some people are simply too lazy to cook and want to make their life easier in various ways. We offer you recipes for cooking chicken in a sleeve in the oven - these are wonderful, delicious dishes that do not require a lot of effort and energy.

Baking sleeves appeared on the consumer market not so long ago, but they have already become a fixture in almost every home and are loved by so many. All thanks to the ease of use, low cost and excellent taste of the prepared foods.

The main advantage of this accessory over foil is that the food is almost hermetically sealed and cooked in its own juice. As a result, the beneficial substances of the ingredients are preserved much better, and the taste is very rich and deep.

You can cook any part of the chicken carcass in polyethylene and vary the ingredients. It is most popular to combine poultry with vegetables and mushrooms.

Important: When cutting the required length of the sleeve, take into account reserves of 10-15 centimeters for tying the edges of the package. You should not pierce the resulting bag or make cuts in it.

How long does it take to bake chicken in a sleeve?

It all depends on the volume of filling of the polyethylene accessory - if it is drumsticks, wings, fillets - the average baking time will be reduced to 40-50 minutes. If you cook a whole bird carcass, then it will take at least one and a half hours.

Spicy chicken tabaka.

To make the chicken soft and juicy, opt for a fresh broiler chicken carcass that has not been frozen. For preparation you will need:

Broiler chicken – 1 carcass;
Garlic – 1 head;
Vegetable oil;
Salt;
Special spices “for chicken tobacco”.

Wash the chicken thoroughly, make a cut along the breast, several cuts on the skin. Place the garlic, cut into slices, into the holes formed.

Mix the seasoning with vegetable oil (1-2 tablespoons), rub the carcass with the resulting mixture.

Carefully place the chicken in a special packaging bag. Use clips to secure the ends of the bag. Place the package of chicken on a baking sheet and cook at 180 degrees for about an hour and a half.

Chicken legs in vegetables.

Meat cooked with vegetables has a pleasant taste and aroma, and the gastrointestinal tract is easier to cope with the digestion process.

This dish can confidently be classified as dietary due to its low fat content. We tell you how to cook chicken in a sleeve in the oven step by step.

Chicken drumsticks – 6 pieces;
Potatoes – 6 pieces;
Zucchini – 1 pc.;
Carrots – 1 pc.;
Bell pepper – 2 pcs.;
Low-fat sour cream – 1 cup;
Salt, spices.

Step 1. Beat sour cream with salt and spices. Peel all vegetables and cut into half circles.

Step 2. Mix one half of the sauce with vegetables, brush the other half onto the drumsticks.

Step 3. Fold the vegetable part into the sleeve and place the legs on top of it. Carefully secure the holes of the plastic bag with special fasteners.

Step 4. Place our workpiece on a baking sheet and put it in the oven for 50 minutes. Temperature regime – 200 degrees.

Stuffed chicken with mushrooms and spices.

Stuffed poultry is an ideal option in which the meat and side dish are cooked at the same time! Saves a lot of time and turns out amazingly delicious! We offer a recipe for chicken in the oven in a baking sleeve.

Chicken – 1 carcass;
Champignons – 400 gr.;
Potatoes -3 pcs.;
Onion – 1 pc.;
Garlic – 2 cloves;
Spices for chicken meat;
Fresh parsley, dill, green onions;
Mayonnaise – 4 tbsp. spoons;
Butter – 50 gr.;
Salt.

Rinse the chicken, especially the inside, and dry it with paper towels.

Peel the potatoes, cut into small cubes and fry until half cooked. In time it is 10-12 minutes.

Fry finely chopped onion in a frying pan, then add sliced mushrooms, salt, and spices.

Combine mushrooms, potatoes, finely chopped herbs and ½ mayonnaise. Place the filling into the carcass, make a hole using a wooden skewer or toothpicks.

Mix crushed garlic, spices, salt with the rest of the mayonnaise. Coat the carcass with this mixture, place it carefully in a special container. plastic bag. Secure the ends of the bag with clips.

Cook the stuffed bird in an oven preheated to 180 degrees for about 1.5 hours.

Baked legs in a cheese coat.

We all love dishes prepared with the addition of cheese. Thanks to this ingredient, dishes have a delicate, soft taste. Next we will talk about preparing a wonderful, aromatic dish. For this you will need:

Chicken thighs – 6 pcs.;
Cheese – 200 grams;
Mayonnaise – 4-5 tbsp. spoon;
Head of garlic;
Salt;
Herbes de Provence spices.

To prepare a cheese coat, you need to finely grate the cheese, mix it with mayonnaise, chopped garlic, salt, and spices.

Rinse the thighs in cold water and remove excess skin. For a richer, piquant taste, you can make cuts in the skin and place pieces of garlic under it.

Coat the chicken with the cheese mixture and place it in the sleeve.

Bake at 180C for 45-50 minutes.

Chicken fillet with zucchini in a delicate sour cream sauce.

This dish is best suited for those who are on a diet or healthy diet! Chicken fillet is the meat containing the least amount of fat. Together with zucchini, low-fat sour cream and spices, you get the most delicious treat!

Chicken breast – 700 grams;
Zucchini – 2 pieces;
Low-fat sour cream – 200 grams;
Salt;
Spices "herbs with garlic".

Rinse the fillet, cut into large cubes, mix in a deep bowl with sour cream, salt, and spices. It is advisable to leave the meat to marinate for 1-2 hours.

Peel the zucchini, cut into cubes, similar to chicken, add salt.

Place all the ingredients in a baking bag and bake in an oven preheated to 180 degrees for 45 minutes.

Important points.

When baking meat in a bag, remember that there will be no crispy brown crust. If you love it very much and want to get a delicious fried chicken, then 15-20 minutes before the end of cooking, cut the sleeve at the top. This way the dish will not lose its juiciness, and the bird will brown.

When sintering a whole carcass, it is recommended to take a medium or small carcass. A large bird takes much longer to cook; this risks the fact that while the internal parts are ready, the legs and wings may burn, and the meat will also turn out to be tough.

Chilled chicken is best suited for oven cooking. Frozen poultry has a different taste; it is better to fry it in a pan or add it to soup.

If you are preparing a whole carcass for a festive table, you should worry about the aesthetic part. Choose a carcass without damage, with intact skin. Agree, a baked bird with a crisp, neat crust looks much more impressive.

Don't forget that marinated meat is much more tender and juicy. Marinades based on kefir, sour cream, and honey are best suited for chicken. Honey marinade gives the most beautiful crust.

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 eliminating 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 on 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.