A few minutes of preparation, a short hour of cooking and finally, a very tender meat … To improve your traditional roasted chicken on Sunday, we have boiled you with light and delicious recipes.
How about taking advantage of the weekend to roast the birds in the oven or to boil them in a casserole? We choose it fat enough (at least 1.4 kg) and boycott the standard chicken, which has never seen a ray of sunshine, nor stepped on a piece of grass. It’s simple: the more room the bird roams, the tastier its meat will be.
On the same topic
The “chicken roll” is that of the Bresse AOC, which has a minimum of 120 days to form a dream body. Label rouge and AB chickens benefit from at least 81 days of training, with jogging and cereal-based food. By choosing one of these free-range chickens, your recipe will only be the best.
>> Are you planning to bake it? Then opt for one free chicken with yellow meat. With its small layer of surface fat, it frys perfectly while remaining very soft.
Nutritionally: we enjoy without guilt! Roast chicken provides 29 g of protein per 100 g, for just over 200 calories and 10 g of fat.concentrated in the skin. For the most reasonable reason, setting aside is a good way to ease the bill. And we are free to surrender if we like crunchy and golden.
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Roasted chicken with orange cinnamon Fill the chicken with 1 organic orange cut into quarters and 2 cinnamon sticks. Tie the birds and then massage with melted butter. Bake at 200 ° C (th. 6-7) for 15 min. Lower the temperature to 180 ° C (th. 6) and continue cooking for 1 hour 15 minutes, moistening it regularly with cooking liquids. 10 minutes before finishing, coat the chicken with slightly warmed honey. Serve with couscous with dried fruit.
Chicken with cocoa Mix 500 gr of flour with 60 gr of bitter cocoa. Mix in pieces 250 gr unsalted butter and 25 cl fresh cream to form a ball with the dough and let it rest for 30 minutes. Roll it to a thickness of 3 mm. Coat 1 chicken with 50 g of melted dark chocolate. Salt the birds with fleur de sel and then coat it with cocoa paste. Bake for 1h30 at 180 ° C (th. 6). Serve with a mousseline puree.
Chicken in salt crust Fill the chicken with 1 organic lemon cut into cubes, 2 cloves of garlic cut into slices and 2 tbsp. c. of thyme leaves. Tie the birds. Mix with a mixer 1 kg of coarse gray salt with 350 g of flour and 4 egg whites. Add a little water if necessary. Form a ball and open to a thickness of 5 mm. Place the bird in the center and wrap it. Bake for 1h30 at 200 ° C (th. 6-7). Eat a snack!
Chicken in the Pot-au-feu style Chop 1 onion with 3 cloves. Cut 3 peeled carrots into pieces, 1/2 celery peeled into large cubes and 3 celery stalks into 2. Place the tied chicken in a casserole. Cover with water at height. Let simmer and skim. Add vegetables, 1 garnish bouquet, 1 tbsp. in s. coarse salt, 10 grains of pepper. Simmer for 2 hours, half covered. Serve the drained juice with the meat and vermicelli.
chicken with vanilla In a frying pan fry 1 chicken cut into pieces on a base with coconut oil. Remove excess fat. Salt and pepper. Add 3 chopped onions and 2 cloves of crushed garlic. Add 20 cl of gravy and 30 cl of coconut cream. Add 2 separate vanilla beans. Cover and simmer uncovered for 1 hour. Serve with sweet potato puree.
Tandoori chicken Mix 500 g of Greek yogurt with 2 tablespoons. in s. tandoori spices, juice of 1 lemon, 4 cm minced ginger, 1 pinch of cardamom, 2 cloves of crushed garlic, salt and pepper. Marinate 1 chicken cut into pieces for ½ days in the refrigerator. Place the meat (skin side up) in the dripping pan lined with parchment paper. Bake for 1 hour at 160 ° C (th. 5-6). Serve with basmati rice and fried vegetables.
Tagine pule Cut the chicken into pieces. Fry them in a pan with a little olive oil. Remove excess fat. Add 1 minced onion, 2 sliced candied lemons, 1 can of crushed tomatoes, 30 cl of gravy, 2 bay leaves, 2 tbsp. in s. of ras al-hanout and 100 g of green olives without seeds. Let simmer for 1 hour. Serve with fresh oatmeal and coriander.
Pule Yassa Mix the juice of 3 lemons with 4 tablespoons. in s. olive oil, 2 tbsp. in s. mustard, salt and pepper. Marinate 1 chicken cut into pieces for 1 to 12 hours. Drain and fry the pieces in a casserole. Reserve the meat. Heat 2 tablespoons. in s. with oil in pan and sweat 4 sliced onions. Add the chicken, the rest of the marinade, 1 minced pepper, 30 cl of broth and simmer for 1 hour. Serve with rice pilaf.