The fried meat will always seem tastier than cooked or steamed. Of course, what's worth an appetizing crust! And the smell ... Scientists have noticed that the aroma of roasting products causes much more saliva saliva than with other methods of heat treatment. In addition, meat can also be marinated, which will make it not only more tender, but also add a variety of flavor tints. And if we are talking about frying outdoors, when the product smells of smoke, eat it - paradise pleasure!
Topical tips
To make a really delicious grilled chicken, the recipe for any method of cooking begins with the correct selection of the carcass itself. Ideally, a chicken fit, which turned a little more than six months. In the older generation, alas, the meat is already harsh and not so juicy. Of course, you can use the store leg, but there is more chemistry than natural products. If you have a choice between a store or a home-grown bird, stop it on the last one, because the home-made chicken is always tastier. Grilling (recipe can be chosen different), of course, will make any appetizing appetizer. But fresh, not frozen, homemade chicken, moderately zhirnenkaya, and not blue and bony - a true gift to the chef, and it is on her best to show his culinary skills.
And another tip: make a good, delicious marinade. After the texture of meat, this is the second condition for the successful preparation of many dishes. Now, on what, or where to fry. For example, if a grilled chicken is cooked in a microwave oven, the recipe allows you to use the grating-stand that comes with the kit. In the open air, it is brought to readiness on a wide grate, made of stainless steel. If there is an aerogrill in the farm - the best and can not be desired. And, finally, the oven will do. However, to get a well-roasted chicken, grill, the recipe provides for the presence of a brazier (or you can at least install a half-liter jar). In any case, so that the meat has a golden crust, you must generously grease it before cooking with either a special sauce, sour cream or mayonnaise.
Chicken fried on a spit
Let's take a fairly simple recipe for grilled chicken on a spit. Thus, it can be fried during a picnic in nature. It is necessary to stock up with wood and coal (packaging for barbecue, shish kebabs). You can make the sauce from the following components: packing your favorite mayonnaise (at least 250 g), mustard powder - from 1 tablespoon, garlic head, 1 lemon, a bag of black pepper (not all, to taste to taste!), Salt, aromatic seasonings and Spices (you can buy packaging already ready, especially for chicken). Well, the bird itself, of medium size, gutted, washed, dried. Mix mayonnaise with mustard, add crushed garlic (lobules 4-5), spices, salt, then outside it is very generous to grease the whole carcass. And the inside is rubbed with lemon juice. Plant the bird on a skewer, set it over the hotly smoldering coals and fry for about an hour, occasionally turning over. Legs with wings better tied. To ensure that the meat does not burn, 20 minutes before the end of the process, the bird must be constantly rotated. Ready to divide into portions and serve with red wine. The degree of readiness is checked as follows: in several places the carcass pierce with a fork, substitute a plate. Flows juice light - everything, you can eat. A pinkish - even if it is cooked.
Recipe for aerogrill
Here is another grilled chicken recipe - in aerogrill. For external processing of a bird, the same sauce as described in the previous recipe will do. But from the inside we will stuff it. To do this, take a few sweet and sour apples, peel off the seeds, cut into thin slices. Split a large onion with semirings. Both components are mixed, grate the carcass inside the salt and fill the filling. On the grate, put a foil leaf (set it down), then chicken (belly up) and bake for an hour and a half. Then divide into pieces and serve on a wide flat dish. Serve with a filling (it will give the meat a piquant taste).
If you are important crust, the bird should be fried with a pelt. You can roll in breadcrumbs before frying - it will be great!