Chicken baked in the sleeve. A universal recipe for cooking goose and lamb

Meat and poultry, baked in the sleeve, always get very tasty. In the article we offer a number of recipes for their preparation, from the fastest and the simplest to the most complex.

To begin with, it should be noted that any bird that is baked in the oven entirely, must necessarily be marinated. There are several options for cooking marinade, so that the chicken, baked in the sleeve, turned out juicy and fragrant. The pickled bird should not be cooked in the oven for more than an hour, otherwise it will dry out.

The "quick" chicken can be made very simply. For this, it is necessary to mix the juice of several lemons with pepper, salt and aromatic herbs. The bird will need to be carefully rubbed with this mixture and left for about twenty minutes. Before you put it in a sleeve, cover it with honey, so that an appetizing crust appears.

Hub "Honey" is prepared on the basis of a mixture of soy sauce, mustard with grains, ground pepper and, of course, honey. In such a refueling meat or poultry should lie for at least twelve hours. Then chicken is placed in a special package, baked for 50 minutes. The chicken, baked in the sleeve, is completely ready.

The chicken "Mayonnaise" turns out especially juicy. It will be necessary to mix mayonnaise with pepper and onion mugs. The resulting mixture to cover the bird, leave the marinade for about twelve hours. After that, put it in a bag with the peeled potatoes, send it to the oven for about an hour. Chicken, baked in a sleeve with mayonnaise and garnish, is served along with vegetables.

You can offer another recipe for this dish. In this case, the chicken, baked in a sleeve, is stuffed with vegetables. It will be necessary to cut large onions, carrots, pumpkins and boil them a little in salted water to make vegetables al dende. At this time the bird is smeared with the mixture, as in the previous recipe, not forgetting that inside it it also needs to be lubricated carefully. Boiled vegetables are also mixed with mayonnaise, placed inside the chicken, and the abdomen is sewn. Now the bird can be sent to the sleeve. It will be cooked for at least an hour, but thanks to the use of mayonnaise, the meat will remain juicy and fragrant.

Goose baked in a sleeve with prunes and apples. It will take a bird with a weight of at least three kilograms. The carcass will need to be washed, cut off the tips of the wings and excess fat, and sew up the neck. Now marinate goose in a mixture of mayonnaise, pepper and salt, put it in cellophane tape and send it to the refrigerator for about twelve hours. It must be borne in mind that you need to cover everything, especially the abdomen of a bird. The next day, cut the apples into slices and mix them with scalded prunes. If dried fruits are large, then you can cut into two parts. The entire filling is placed in the abdomen, which is sewn. Now put the cut wings on the baking tray, back on them with the back of the goose, placed in a bag. You need not forget to make naughters, so that excess fat is thawed. In an hour it will be necessary to pull the practically ready goose out of the package, drain the fat and bake the bird for about an hour, so that it blushes.

Mutton, baked in the sleeve, will be prepared for at least two hours. The simplest recipe is to prepare a mutton leg. The key to success is the universal filling, which consists of chopped finely chopped garlic, crushed rosemary and thyme. It should be mixed with cubes of lard and salt. This mixture needs more. Now the meat makes very deep cuts on the entire surface, and the filling is placed in them. The leg should be rubbed with a mixture of garlic, pepper and salt, send it to the baking sleeve and let it cool for at least 12 hours. The next day, place the peeled potatoes around the meat and send them to bake for 2 hours. Lamb in such a refueling is unrepeatable.

Bon Appetit!