What could be tastier? Appetizing chicken gherkins baked in ceramic dishes and mushrooms! Everyone knows that chicken meat is much more tender than adult chicken meat, and it cooks faster. Now, in the age of global abundance, gherkin chickens can be bought in almost any butcher's shop, so chicken lovers can easily treat themselves to this chicken delicacy, and I will tell you how to cook a delicious dish from them. I offer you this recipe with a photo.

Cooking

Take two carcasses, cut them along the chest, wash thoroughly and dry with a paper towel. Using a garlic chopper or a fine grater, make a slurry of garlic and mix it with fine salt at the rate of ½ tablespoon of salt. We will need 2 cloves of garlic, and one teaspoon of salt. Then carefully, from all sides, rub our chickens with this mixture, put them aside and start preparing the side dish.

Garnish

For a side dish, take 500 grams of rice, put it in a deep bowl, pour boiling water and leave for 30 minutes.

When pouring boiling water into a bowl, rice must be constantly stirred, no matter what it sticks together.

Stir the rice every 5-7 minutes. After 30 minutes, rinse thoroughly until the water is clear, and recline in a colander. Now our rice will cook much faster than rice that has not undergone such processing and will not stick together during the preparation of the finished dish.

Mushrooms

While the rice is soaking, prepare the mushrooms. Mushrooms can be taken any. Suitable and champignons, and chanterelles, and white. Our family loves forest mushrooms the most, and for this recipe I used boletus mushrooms. You need to take 300 grams. If they are fresh, then you need to boil them. Then cut the mushrooms into cubes about 1 centimeter.

Frozen mushrooms from the store can already be chopped, which will speed up the cooking process. Fry chopped mushrooms in a well-heated pan in olive oil until all the water has evaporated from the pan. At the end of frying, add one finely chopped onion. Saute mushrooms and onions for 3 minutes. Salt is not necessary.

Now we mix the prepared rice with mushrooms and onions, pour ½ cup of water with ½ teaspoon of salt mixed in it into this mixture, put everything in a ceramic cauldron, put the chickens on top, close the cauldron with a lid and send it to at a temperature of 200 degrees. After 45 minutes, bring the temperature to 180 degrees, open the lid of the patch and leave the dish in the oven for another 15 minutes so that the chickens are browned.

Ready rice will be soaked in meat juice, and fried chicken in the oven will be soaked in garlic and as a result it will be very tasty!

Bon appetit!

Ingredients

• Chicken gherkins - 2 pieces;
• Garlic - 2 medium cloves;
• Salt - 1 teaspoon.

For garnish

• Rice - 500 grams;
• Mushrooms - 300 grams;
• Onions - 1 piece;
• Olive oil - 50 grams;
• Water - ½ cup.

The young broilers got their name not for their small size, but from the English name Cornish chicken. The meat of such a bird is tender and juicy. And in terms of size and weight, they can be served at the rate of one chicken per serving.

Gherkin chicken in the oven is baked in half an hour and does not require effort from the hostess. Such chickens, served on a festive table on a large platter, look impressive. Their aroma and taste will appeal even to spoiled gourmets.

This is a simple recipe, but the result is always excellent.

Ingredients:

• gherkins - 2 pcs.;
• garlic - 5-6 cloves;
• rosemary - 6 pcs.;
• butter - 50 gr.;
• salt pepper.

Cooking:

1. Rinse chicken carcasses and pat dry with a towel.
2. Sprinkle them with salt and pepper inside and out.
3. Melt the butter in a frying pan, add a couple of sprigs of rosemary and two cloves of garlic. It is better to crush the garlic with the back of a knife so that it releases its flavor faster.
4. Brush the inside and outside of the carcass with flavored oil.
5. Place the remaining garlic and herb sprigs inside each chicken.
6. Tie the legs to keep the carcasses in a beautiful shape.
7. In a very hot oven, send the form with chickens for half an hour.
8. You can periodically take out a baking sheet and water the carcasses with the juice that stands out to get a beautiful and crispy crust.
9. Take out the mold and remove the strings from the legs.
10. Transfer the finished gherkins to a dish, you can put boiled potatoes or fresh vegetables around the edge.

Small chickens are prepared one for each guest.

Stuffed gherkin chicken in the oven

Cooking gherkin chicken in the oven with stuffing will allow you to not think about a side dish. After all, this is a full dinner with meat and rice with vegetables.

Ingredients:

• gherkins - 2 pcs.;
• pumpkin -100 gr.;
• rice - 100 gr.;
• soy sauce - 60 gr.;
• honey - 1 tbsp;
• mustard - 2 tsp;
• tangerine - 1 pc.;
• salt, spices.

Cooking:

1. In a bowl, combine soy sauce, honey, mustard and mandarin juice. Add spices to your taste. It can be a mixture of Provence herbs or curry. You can add dried garlic and ginger. Focus on your preferences.
2. Coat the prepared chicken carcasses with half of this mixture.
3. Boil the rice and mix it with pumpkin pieces.
4. Any vegetable can be used instead of pumpkin. Mushrooms with onions are perfect.
5. Pour the remaining marinade into the mixture of rice and pumpkin, add herbs and spices if desired.
6. Stir, and stuff your gherkins with this mixture.
7. Tie the legs, lay in a suitable form, after lubricating it with oil.
8. Send in a preheated oven for half an hour.
9. It is better to serve such a dish in portions, making an incision so that the filling is easy to get with a fork.

Ingredients:

• gherkins - 2 pcs.;
• lemon -1 pc.;
• garlic - 2-3 cloves;
• soy sauce - 30 gr.;
• olive oil - 2 tbsp;
• salt, spices.

Cooking:

1. Mix lemon juice, soy sauce and olive oil in a bowl. Press the garlic and add chicken spices.
2. Coat washed chickens with this marinade and leave in a cool place for an hour.
3. Place the carcasses in a roasting sleeve, secure the ends. Lay on a baking sheet.
4. Roast the gherkins in a very hot oven for about half an hour.
5. Ten minutes before they're done, cut open the bag to brown the chicken.
6. Serve with vegetable salad, or prepare a side dish of your choice.

Such fragrant and juicy chickens can be cooked for lunch on a day off, or served as a hot dish for a holiday.

Chicken gherkin in the oven with buckwheat

In Russia, it was customary to stuff piglets and geese with such a filling. Why not cook chickens in this way! salt, spices.

Cooking:

1. Spread the prepared chicken carcasses with mayonnaise, salt and pepper.
2. Set aside.
3. Boil the buckwheat.
4. Cut champignons or wild mushrooms and fry in vegetable oil until golden brown.
5. Peel the onion, chop and fry in a separate pan.
6. Mix mushrooms, onion and buckwheat. Salt, add spices if desired.
7. Stuff the chicken carcasses tightly with this mixture.
8. Place on a baking sheet and bake until done.
9. Buckwheat will be soaked with chicken juices and will become a juicy and fragrant side dish for gherkins.

When serving, you can sprinkle the dish with fresh herbs.

Cooking gherkin chicken in the oven with a golden crust and juicy tender meat is quick and easy. This dish will be highly appreciated by all your guests. Bon appetit!

Everyone knows small cucumbers, which are called gherkins. Small broiler chickens have the same name. In English, it sounds like Cornish hen, which means "Cornish chicken." Currently, gherkins are called chickens weighing from 350 g. Their meat is juicy and tender. These qualities allow you to quickly and easily prepare delicious dishes from them.

Components and benefits of the product

The nutritional value per 100 g of the product is:

• proteins - 18 g;
• fats - 7 g;
• carbohydrates - 0 g;
• dietary fiber - 0 g;
• water - 0 g.

The calorie content of the product is 140 kcal. The composition of poultry meat is distinguished by a valuable set of vitamins and minerals. Among them, vitamins of group B, A, E, PP and minerals - magnesium, calcium, iron, sulfur, copper, zinc should be noted.

Beneficial effect on the human body:

• improving the activity of the heart muscle, increasing the elasticity of blood vessels;
• normalization of blood pressure indicators, prevention of strokes, heart attacks;
• maintaining a normal level of cholesterol in the blood, preventing atherosclerosis;
• strengthening the immune system.

Chicken meat has a beneficial effect on the nervous system, prevents depression, anxiety disorders and insomnia.

How to cook?

Gherkin chickens can be cooked in many ways: fry in a pan or grill, stew in a slow cooker. Still, the best option is to roast the bird in the oven. In this case, the meat shows itself from the best side. A particular advantage is that it does not take much time to cook such chickens in the oven, since they have young, tender meat.

There are certain subtleties of preparing gherkins for direct cooking, which makes the bird even tastier, and cooking easier.

• Soaking in brine. This process allows you to give the dish juiciness. To do this, take 2 liters of water and add 3 tablespoons of salt and 2 tablespoons of sugar to it. Keep the chickens in this solution for about 30 minutes.
• Application of spices. Seasonings create a unique spicy taste. You can choose any spice of your choice. The choice is quite wide and varied. You can take pepper, dry adjika, suneli hops, paprika, Provence herbs, thyme, garlic, ginger.
• Use of the marinade The basis of the marinade is kefir, tomato or oil.

Gherkin chickens in the oven are especially beautiful and tasty, with a fried skin and juicy pulp. Their size allows you to cook a whole chicken, in portions for one person. This option is suitable not only for dinner in the family circle, but also for treating guests at the festive table.

Most often, gherkins are sold frozen.

It is best to defrost them in a natural way, for which you need to put the bird carcasses on the bottom shelf of the refrigerator for several hours.

When they are ready to be cooked, they should be washed with clean running water and immersed in brine. Immediately before cooking, take out the chickens, dry them with a paper towel, rub with salt. Salt must be used with care, given that the bird will absorb a small amount of it from the brine.

Then the carcass of the gherkin should be greased with spices or marinade prepared in advance and placed on an oiled baking sheet. Bake in the oven at a temperature not exceeding 200 degrees for 30 minutes. Together with chickens, you can put boiled vegetables on the table, for example, any kind of cabbage. Such a dish will be both tasty and healthy.

Recipes

There are a huge number of chicken recipes, among which everyone can find a dish to their liking. Let's consider some of them.

Baked bird with potatoes

Ingredients for 1 serving:

• gherkin chicken - 1 piece;
• potatoes - 2 medium-sized tubers;
• garlic - 2 cloves;
• vegetable oil - 1 teaspoon;
• lemon juice - ½ teaspoon;
• thyme - ½ teaspoon;
• salt - to taste.

The cooking process is quite simple.

1. Rinse the gherkin, dry it and grease with a marinade of vegetable oil, lemon juice, chopped garlic and salt. The chicken can be left to marinate in a cold place for several hours or baked right away.
2. Peel clean potatoes, cut into large slices and mix with a mixture of vegetable oil, salt and thyme.
3. Place the potatoes on a greased baking sheet and place the chicken on top.
4. Put the baking sheet in an oven preheated to 200 degrees.
5. Bake for about 30 minutes. Checking the readiness of the meat is simple - just pierce the breast with a wooden skewer or an ordinary knife. If clear juice stands out, you can be sure that the dish is ready.

When the potatoes and chicken are ready, do not immediately remove them from the oven. It is better to let them stand there for about 10 minutes. After that, you can serve.

If desired, potatoes can be replaced with bell pepper. In this case, you get a new dish, no less attractive than in combination with potatoes.

stuffed bird

Stuffed chicken is an excellent healthy and satisfying dish. It harmoniously combines poultry meat and garnish.

To prepare the dish, you will need the following products:

• gherkin - 1 piece;
• rice - 70 grams;
• pumpkin - 150 grams;
• soy sauce - 2 tablespoons;
• honey - 1 teaspoon;
• vegetable oil - 1 teaspoon;
• salt, pepper - to taste;
• brine - for 1 liter of water, 3 tablespoons of salt and sugar.

Consider step by step how to cook stuffed chicken.

1. Rinse chilled or defrosted chicken under running water and place in brine.
2. Boil washed rice until half cooked.
3. Cut pumpkin into small cubes.
4. Mix rice, pumpkin, add half a serving of soy sauce.
5. Prepare the marinade by combining the second half of the soy sauce with honey, vegetable oil, salt and pepper.
6. Remove the chicken from the brine, pat dry with paper towels and brush with the prepared marinade.
7. Stuff the bird's belly with a mixture of rice, pumpkin and soy sauce.
8. Pour 1 cm of water into a baking dish and place the chickens in it.
9. Put the mold in the oven, the temperature in which should be about 170 degrees.
10. Bake for 30 minutes, basting the gherkins with the resulting juice from time to time.

Stuffed chicken gherkins are juicy, fragrant and satisfying. They are able to decorate any feast, give it originality and piquancy. Gherkin chicken meat is used in both children's and adult menus. It is indispensable for dietary nutrition and for the restoration of the body after illnesses. The beneficial properties of gherkins are beyond doubt.

But, as with everything, when eating them you need to know when to stop. Subject to this rule and with proper preparation, such dishes will give you a lot of pleasure and bring considerable benefits.

Oven-baked chicken gherkins are a delicious addition to a side dish. You can find the recipe in the video below.

It turns out that not only small cucumbers are called gherkins, but also small chickens. However, they did not get such a name for their diminutiveness. The breed to which mini-hens originally belonged is called Cornish (from the English. Cornish). Accordingly, "Cornish chicken" in English will sound something like "Cornish hen", which is consonant with the French "cornichon". This is such a play on words. Today, a chicken of any breed weighing about 350-1000 g can be called a gherkin. “Graceful” carcasses are distinguished by juicy, tender meat and quick cooking. You can bake them with different side dishes and in various marinades. Now I will tell you how gherkins are cooked in the oven. My favorite recipes, supplemented by photos, are in front of you. But the methods of cooking chickens in the oven are not limited. They can be baked on the grill, in a slow cooker, fried in a pan or in an air grill. They are just as easy to cook as large broilers, but much faster.

The specifics of roasting whole gherkins

1. Since chickens of this breed are small in size and weight, their baking time is most often 30-40 minutes, unlike broilers and domestic chickens, which should be cooked for at least 1-1.5 hours.
2. Almost all marinades for ordinary chicken are suitable for pickling gherkins. Recipes for baking mixes can be viewed, for example. Such spices are combined with tender meat: turmeric, rosemary, paprika, pepper, thyme, hops-suneli, ucho-suneli, Provence herbs, dry adjika, coriander, marjoram, garlic, ginger, etc. Marinades are prepared on the basis of oil, kefir, tomato or simply rub the carcasses with dry seasoning.
3. To make the gherkins even more juicy and tender, before cooking they are soaked in drinking cold water with the addition of salt and sugar. For 2 liters of liquid, 3.5 tbsp. l. salt and 2.5 tbsp. l. granulated sugar. Soaking time is 20-30 minutes.
4. Small gherkins (weighing 350-400 g) can be served in portions.
5. Small carcasses can be stuffed with rice, buckwheat, dried fruits, potatoes and other fillers.

Gherkins (chickens) wrapped in bacon and baked with potatoes

Ingredients for 2-3 servings:

Recipe for Bacon-Roasted Chicken with Potatoes:

Wash the gutted gherkin under the tap. Remove moisture from the surface. Make a simple 1 teaspoon oil-based marinade with your favorite spices. Two or three types will be enough. I used finely chopped 1 clove of garlic and a coarsely ground pepper mixture. Add lemon juice. Put a little salt in the marinade, stir until it dissolves. Brush the chicken on top and inside with the marinade. Cover with cling film. Refrigerate for 1-2 hours. You can marinate longer if time permits, but no more than 3 hours. It is also permissible to immediately start baking, without marinating.
Inside the carcass, put 1 whole garlic clove, a sprig of fresh rosemary (or 0.5 tsp dried), 1-2 stalks (a pinch of dried leaves). You can also place half of the lemon, cut together with the peel, from which the juice was squeezed.
Fasten the skin at the opening with toothpicks or sew with kitchen string. Cross your legs, tie.
Wrap the chicken with strips of smoked bacon, as if intertwining them.
Wash the potatoes. Be sure to clean old tubers with shoots and spots on the peel. You can leave young potatoes in their "uniform". Cut into slices. Mix with salt and dry spices (I took only pepper). Drizzle with a teaspoon of oil. Season with a little thyme and rosemary leaves, if desired. Mix with your hands. Place potatoes in a heatproof dish. Place the chicken on top. Peel the remaining garlic (2-3 cloves) and arrange as a whole around the gherkin chicken. Place the mold in a heat-resistant bag (sleeve). Place in an oven preheated to 200 degrees. Bake for 20-25 minutes (depending on the weight of the carcass). Then remove the package. Return the chicken to the oven for 10-15 minutes. The bacon will brown, become crispy, and the potatoes will reach the condition.
The chicken is tender, juicy and flavorful. Potatoes are soft on the inside and crispy on the outside. Let the dish “rest” for 10 minutes to allow the juices to disperse, and serve.

Chicken gherkins in honey-mustard marinade, baked in foil

Grocery list:

Step by step recipe with photo:

Prepare the chicken for marinating. Rinse under running water, let the liquid drain. Dry with paper towels.
To prepare the marinade, combine honey, soy sauce, minced garlic and mustard. If the honey has thickened during storage, warm it slightly in the microwave or in a water bath. Stir the ingredients. Add your favorite spices if desired. With this marinade, for example, ginger root (chopped with a fine grater or dried), ground pepper will go well. You can add some salt, but keep in mind that soy sauce has a pronounced salty taste. The mixture should not be thick, but enveloping.
Spread the marinade over the surface of the gherkin. Do not forget to rub the aromatic mixture and the inside of the carcass. Marinate for 30-40 minutes at room temperature, or cover tightly and refrigerate for 1 hour or more.
Transfer the “rested” chicken to a baking sheet. Wrap with aluminum foil. Preheat the oven to 190-200 degrees. Place the baking sheet with the gherkin on the middle level. Bake for 25-30 minutes. Remove the foil. Put the chicken back in the oven. Continue to bake until the honey turns into a shiny brown crust.
Check the dish for readiness: pierce the chicken with a toothpick at the junction of the chicken leg and breast. If clear juice comes out, the chicken is ready. Serve!

Why gherkins?

The term "gherkin chicken" appeared quite recently, two or three years ago. This is the same broiler, but did not reach the required weight for its category. Such specimens are pulled by only 350 grams, and in size they overtake only a quail. That's why they were called gherkins - in honor of small cucumbers, collected before full ripening. It is believed that their meat contains less growth hormones, and this, they say, is better for the health of the people who eat them. It seems that this is a simple marketing ploy to sell the "short", because such dwarfs are not pampered with special food during their lifetime. But we will not penetrate the secrets of poultry farms here, but consider how to cook gherkin chickens. Here are some proven recipes.

Provencal bird

Both broilers and chicken gherkins are suitable for this dish, the recipe is identical. It is necessary to rinse the carcass, move the skin on the neck (but do not damage it) and put softened butter mixed with Provencal herbs under the skin. Try to spread this mixture over the entire surface, how much you get with your finger. Squeeze one head of garlic through a press. Mix with sliced ​​lemon. Stuff the belly of the bird with this mass. The baking sheet should be greased with any fat, put the chicken carcasses there, overlay them with chopped potatoes (8-10 small tubers will be enough for two gherkins). Salt and pepper and put in a preheated oven to medium temperature. Chicken gherkins, the recipe for which we have outlined, ripen in 40 minutes or an hour.

Surprise on the grill

Defrost three or four carcasses, rinse, dry. We cut, as for the dish "Chicken Tobacco", that is, along the sternum. Squeeze the head of garlic into a deep bowl, put half a teaspoon of grated ginger and nutmeg each. Pour the juice of half a lemon, a quarter cup of soy sauce and the same amount of olive oil. Add spices and salt. We put the chickens in this container and set to marinate in the refrigerator overnight. After that, we place the carcasses on a baking sheet with the skin down and put them in the oven for 20 minutes at 220 C. We shift them to another barrel and set them for another 20 minutes. Chicken gherkins, whose recipe resembles barbecue, can be tried out at a picnic when the coals have burned through enough.

How to cook gherkins in pots

Finely chop 4 cloves of garlic, parsley and dill, mix this with 3 tablespoons of lemon juice and a spoonful of coarse salt. Grate two carcasses with the mixture outside and inside and leave for two hours in a warm place. Bulgarian pepper and carrot cut into strips, and two potatoes into cubes. Saute the onion in 3 large tablespoons of butter, add vegetables, salt, send spices there, stew a little. Put carcasses with vegetables in pots, pour a quarter cup of water, cover with a lid. Then put in a cold oven at 200 C for an hour.

Chicken gherkins - modified recipe

This is a variation on the theme of chickens in pots. Together with bell pepper, you can send baked eggplant or zucchini. Tomatoes add color to the dish, but they must first be scalded and peeled.

Variation with bacon

The only problem with gherkins is that their meat is lean, and therefore, when baked in the oven, it can dry out. To prevent this from happening, try wrapping the portions in...thin slices of bacon. This technique will not only preserve juiciness, but also give the dish the aroma of smoked meats. It will be useful to wrap scalded pitted prunes in this roll.