Advice 1: How to cook chicken Breasts so they were juicy

Many people complain that they did not manage to cook a tender and juicy chicken Breasts. The meat turns out dry and tough. So one of the main advantages of this part chicken fat turns into a significant drawback. It is precisely because of this delicate and diet chicken Breasts so just "dry up". But do not despair, ways to keep chicken breast tender and juicy so much that everyone will find a recipe that suits him.

How to cook chicken Breasts so they were juicy
You will need
    • Chicken Breasts with herbs in foil
    • Chicken Breasts
    • Olive oil
    • Herbs and spices of your choice
    • Food foil
    • Chicken breast in a citrus-peanut breadcrumbs
    • 4 medium chicken Breasts
    • 1 liter of hot water
    • 2 tablespoons sea salt
    • 2 cups salted almonds
    • 1 Cup bread crumbs
    • 1 large chicken egg
    • ¼ Cup lemon or orange zest
    • 1 tablespoon flour
    • 2 tablespoons sesame or any other vegetable oil
    • Pepper
    • Breast of chicken in lemon marinade
    • 4 chicken Breasts
    • cut in half
    • hot red pepper-Chile
    • 3 finely-chopped garlic cloves
    • 2-3 tbsp finely chopped herbs - rosemary
    • thyme
    • oregano
    • of your choice
    • ¼ Cup lemon juice
    • ¼ Cup olive oil
Culinary techniques to maintain the juiciness of chicken Breasts, a great many. Here are some of them: "sealed" followed by baking, pre-marinating, breading, cooking Breasts in foil. Let's consider the most simple and popular.
Chicken Breasts with herbs in foil
Preheat the oven to 220 degrees Celsius.
Mix in a bowl olive oil, salt, pepper and dry or fresh chopped herbs. You can also add a spoonful of wholegrain mustard to make the chicken more savory taste.
Coat chicken with mixture of oil and seasonings. Wrap the breast in foil. Pay special attention to the "package" of foil was tight and without gaps.
Bake the chicken for 30-40 minutes, depending on the weight of the fillet. You'll have a fragrant, juicy and light.
Chicken breast in a citrus-peanut breadcrumbs
This recipe uses another great cooking technique – pre-salting chicken meat.
Dissolve sea salt in warm, in any case, not in hot water. Put the Breasts in a brine bath at least half an hour, to a maximum of 45 minutes. Thus they are evenly salted and will be juicier.
Peel the almonds and finely chop it, mix in a wide bowl or plate with high sides with bread crumbs.
Whisk the egg with a fork, add the zest and pepper. Do not add salt, as the almonds are already salted!
In a thick-walled skillet, heat the oil. Reduce heat to medium.
Dry breast, whisk and flour. Dip turns Breasts into the egg mixture and then into nut-bread breaded.
Fry the chicken in hot oil for 5-7 minutes on each side. Do not cover the dish with a lid, otherwise the breading will get soggy from the accumulated steam and start to fall off.
Breast of chicken in lemon marinade
Chicken Breasts lightly beat off and marinate. For the marinade in a bowl, combine lemon juice, oil, garlic, pepper, parsley. If you get juice from a fresh lemon, before you squeeze it, send a citrus half a minute in the microwave. So it will flow out more juice.
Breasts in the marinade, cover with a lid or foil and send it for half an hour in the refrigerator.
Marinated breast you can just quickly fry in a dry non-stick pan for 2-3 minutes on each side or bake on the grill.
Useful advice
We intentionally do not is a popular recipe for chicken Breasts baked in bacon with herbs, as this dish is not diet. But delicious. But even tastier it will be, if you cut in the chicken breast "pocket" and put in it soft cheese with herbs.

Advice 2: How to cook chicken giblets

Chicken refers to dietary products, and chicken soup is considered medicinal. But to prepare delicious dishes and you have to use chicken giblets. These include the stomach, liver, heart. You can cook them separately or in combination with each other. Prepare baked chicken giblets is easy and simple.
How to cook chicken giblets
You will need
    • 300 g chicken giblets;
    • 1 large onion;
    • 150 g of cheese;
    • 3 boiled eggs;
    • 1 raw egg;
    • 3 tablespoons tomato sauce;
    • 1 Cup sour cream;
    • 0.5 packs of butter margarine;
    • salt
    • pepper;
    • 3 tablespoons of mayonnaise.
Chicken giblets (heart, gizzards, liver) rinse well and finely chop.
Peel and finely chop the onion.
Cheese grate on a fine grater.
Boiled eggs chop.
In a pan melt the margarine. Fry chopped chicken giblets with onions until soft. Add salt and pepper to taste.
Add to the pan chopped eggs, 2 tablespoons grated cheese, tomato sauce, sour cream. Mix well. Bring a dish to a boil, reduce heat, simmer 15 minutes.
Whisk raw egg with mayonnaise until a homogeneous mass.
Grease with margarine a baking dish, put in her stew of chicken giblets, pour a mixture of eggs and mayonnaise, sprinkle with grated cheese. Bake chicken giblets in the oven until Golden brown.
Put chicken giblets on a plate, garnish with vegetables, sprinkle with herbs. Serve as a hot dish.
Bon appetit!
When roasting chicken giblets in the oven it is important not to overdry them.
Useful advice
Baked chicken giblets can be used as a cold appetizer.

Advice 3: How to cook chicken necks in slow cooker

Chicken necks, a very peculiar dish - lots of bones-the vertebrae and little meat. But fans of these Goodies a large number. The recipes are very different. But the best dish is in the slow cooker - the meat turns out tender and itself departs from the bones that are in the process of cooking becomes very soft.
How to cook chicken necks in slow cooker
You will need
  • chicken necks - 1 pack
  • onion - 1 piece
  • carrots - 1 piece
  • soy sauce
  • spices of choice
  • Bay leaf
  • salt and pepper to taste
First you need to rinse chicken necks and remove their skin. Salt and pepper to taste, add favorite spices and leave to marinate for an hour. Carrot regime into strips or grate on a coarse grater. Cut it finely the onion.
After an hour put chicken necks in a bowl multivarki and fry them until Golden brown on each mode.
After roasting add onion, carrot, 1-2 tablespoons of soy sauce, a Bay leaf, a little water and put it to stew for 1.5 hours.
If you have a lot of necks, then fry them in a large pan, to make it faster, but the stew already in the slow cooker.
Useful advice
Chicken necks actually needed much less time for cooking. But the more they stew, the more tender it. To this dish you can cook any side dish of your taste. Also chicken necks are good as snack to beer.

Advice 4: How to cook chicken fingers

The fingers can be made from chicken fillet and stuff with a delicious filling of ham, cheese and eggs.
How to cook chicken fingers
You will need
  • 1 kilo chicken fillet, 300 grams of ham, 400 grams of Maasdam cheese, 2 cloves of garlic, egg, mayonnaise, onion, dill.
Chicken fillet cut into portions, repelling, salt and pepper.
Ham, half of cheese and a boiled egg grate, dill finely chop, garlic chop. All mix.
On each fillet place 1 tablespoon of the mixture and roll into a roll.
Fry rolls in hot oil for 2 minutes on each side.
Place the fried fingers in a pan and cover with sliced onions. Sprinkle with the remaining grated cheese and pour mayonnaise.
Bake in the oven for 30 minutes. Serve with mashed potatoes or buckwheat.
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