Composition / ingredients
Step-by-step cooking
Step 1:
How to cook chicken in a duck house? Prepare the necessary ingredients. I usually divide the chicken into 3 parts: the back into broth, the fillet into chops or minced meat, and the shins, thighs and wings are baked in the oven. For the oven, these parts of the chicken are ideal - thanks to the skin, they will always remain juicy inside, and ruddy outside.
Step 2:
Transfer the chicken pieces to a suitable dish. Season the chicken with salt and pepper.
Step 3:
Add suneli hops or other spices to taste.
Step 4:
Pass garlic through the press.
Step 5:
Add a little vegetable oil so that the spices dissolve their flavor better.
Step 6:
Mix everything well and leave for a while while you do the vegetables. During this time, the meat will be slightly marinated.
Step 7:
Prepare the ingredients you will need for the next step. Wash and peel the potatoes and onions.
Step 8:
Cut the potatoes arbitrarily, I cut them into cubes.
Step 9:
Put the potatoes in the duck house.
Step 10:
Cut the onion into quarter rings.
Step 11:
Transfer the onion to the potatoes in the duck house.
Step 12:
Add salt.
Step 13:
For the sauce, mix sour cream (fat is best) and ketchup (or tomato paste).
Step 14:
Pour the resulting sauce over the potatoes.
Step 15:
Mix well.
Step 16:
Put the chicken parts on top.
Step 17:
Pour in a little water, cover with a lid and put in the oven at 200-220 degrees for 30 minutes. Then reduce the heat to 180 degrees and cook for another 40 minutes. Be guided by the time of your oven, check the readiness of the dish periodically.
Step 18:
15 minutes before cooking, take out the duck house, remove the lid and bake the remaining time without a lid so that the chicken is browned.
Step 19:
After 15 take out of the oven - our dish is ready!
Step 20:
Bon appetit!
Probably, many people have a heavy duckling, which they got from their mother or grandmother and which probably often stands idle... And in vain - after all, many dishes turn out in it just perfectly! Call your friends, cook this simple dish and they will surely ask for additives!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Root vegetables are best washed with a brush or a stiff sponge under running water.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ketchup - 93 kcal/100g
