Chicken in the oven - what can be more appetizing?

Earlier in order to cook this dish,needed a certain culinary skill. For today, housewives can use all sorts of devices that greatly facilitate the cooking process. The most commonly used forms for baking from the polymer, parchment paper, foil and sleeve. They can be cooked without using oil, which, undoubtedly, is a plus for those who save their figure.

All this is sold in any supermarket. The sleeve for baking is a piece of polyethylene, which is fixed at both ends. The chicken is steamed in the hot air formed inside, and turns out juicy and soft. Use this method can be in both a microwave oven and a conventional oven.

Chicken in foil is excellent in combination with vegetables and mushrooms. You can wrap the whole meat in it, or you can lay the bottom of the baking tray. Burning in this case, cooking is completely eliminated.

If you prefer to use a mold, it is best to choose cast iron or ceramic. Then it will warm up systematically and equally distribute heat.

Usually the whole chicken is baked in the sleeve. Legs and wings - in foil, small pieces - in pots or form. Someone chooses a pan, but then, the owner will add work in the kitchen because of the stove stained. This dish has low sides, and the juice spills out during cooking.

Recipe: Chicken in the sleeve

You will need a sleeve with two fixers at both ends. The length of the bag is calculated depending on the size of the chicken. It is necessary that you can create a bag without effort.

Necessary ingredients:

• chicken or large-sized chicken


• garlic - 3 prongs


• pinch of ground cinnamon


• Bay leaf - 2 pcs


• mayonnaise


• ketchup


• Salt and pepper ground - to taste.

Cooking method:

• thoroughly wash the carcass, remove the skin and allow to dry. Do not cut the fat, as it will create juice during cooking;



• Prepare the sauce. Combine mayonnaise and ketchup in such quantity that it was enough to cover the entire chicken whole. Garlic, grate on a fine grater or squeeze the press into the mixture. Salt, pepper, pour cinnamon. If you like sour taste, you can drop a few drops of vinegar or squeeze out the lemon. Everyone has their own preferences, build on your taste and fantasy;



• Lubricate the chicken with the resulting sauce (inside too) and leave to marinate for 1-2 hours;



• prepare the sleeve. Scissors cut off the necessary length piece, fix it on one side. Inside, put the laurel leaves, and on top of them - the chicken. Secure the clip with the other side of the sleeve;


• then put the chicken in a mold and put it in a cold oven. Bake at 160 degrees. After the sleeve is fully inflated, keep it in the oven for another 40 minutes;



• Take the chicken out of the oven and cut the sleeve.

Helpful Tips

Sleeves can differ in their properties and withstand different temperatures. Before using, be sure to read the instructions.

Around the hen, you can put the young potatoes. But then you need to bake for an hour and a half - until the potatoes are ready.

Preparation in this way helps to fully reveal the taste and aroma. In addition, useful properties and vitamins persist. It is also important that in the process, nothing gets dirty.

In a hurry to immediately deploy the chicken after being taken out of the oven. Let it stand in the foil or sleeve for about 10 minutes.

Bon Appetit!