Thawing Frozen Chicken
Use tap water
It is better to put frozen chicken when buying it in commercial markets, or when taking it out of the freezer, in water at normal temperature and not in hot water, i.e. tap water so that it is at a moderate temperature, and it takes about an hour to thaw frozen chicken, where the frozen chicken is placed in a deep bowl It is filled with water, and so we advise ladies to home when defrosting meat wrapped in a nylon cover or inside a plastic bag, not to remove this cover, that is, put the chicken as is with its cover in water so that water does not enter the bag, and this method depends on the heat of ordinary water. water from the bowl, and it will be noticed that this water has become very cold, then the water is changed after half an hour.
Using the refrigerator
Frozen chicken can be thawed by placing it in the refrigerator, that is, taking it out of the freezer and placing it in the lower shelves of the refrigerator overnight, and in the morning the chicken will be thawed and become easy to cut.
use of the microwave
The ice cream can be thawed directly using a microwave oven. When placing the chicken in the device, it is best to remove the plastic film from it and put it in a special container, then put it in the microwave, and it takes a quarter of an hour to melt it according to the instructions attached to the appliance.
Make Chicken and Potatoes
| Preparation time | three hours |
| cooking time | 2 hours |
| enough for | two people |
Ingredients
Crispy Potato Ingredients:
- Thirty grams of salt.
- kilogram of potatoes.
- Salt and pepper to taste.
- Two liters of water.
- frying oil.
Ingredients for the Thyme Compound Butter:
- A teaspoon of lime zest.
- Four tablespoons of butter.
- Two tablespoons each: Lebanese thyme and wild thyme.
- Three crushed garlic cloves.
Chicken Marinade Ingredients:
- One hundred grams of salt.
- Two liters of water.
- Two whole chickens.
Ketchup Ingredients:
- Ten tablespoons of red vinegar.
- Two hundred milliliters of water.
- Five grams of powdered apple cider vinegar.
- Two hundred grams of tomato paste.
- Salt, to taste-.
- One and a half teaspoons each: onion powder, sweet smoked paprika and baking soda.
- Two teaspoons of mustard powder.
- Four tablespoons of sugar.
- Five tablespoons in diameter of maple.
how to prepare
Prepare the crispy potatoes:
- Peel the potatoes and cut them to a thickness of five milliliters, then wash them well in cold water.
- Mix the salt with water, stirring until it dissolves, put the potatoes in it and boil for ten minutes.
- Remove the potatoes from the water and place them on a wire rack to cool and dry, then store them in the freezer for one hour.
- Fry the potatoes in abundant oil for six minutes at a temperature of 135 degrees Celsius, then lift them out and put them on a wire rack to cool and put them in the freezer for an hour.
- Roast the potatoes again in oil at 190°C, until golden brown and bubbles appear.
- Season the potatoes after frying them with ground black pepper and salt.
Prepare the spiced butter:
- Heat the butter in a saucepan over the fire until boiling, then add: the garlic and the thyme and cook for one minute, remove the mixture from the heat and add the Lebanese thyme to the pan.
Preparing the chicken:
- Dissolve the salt in the water to make the soaking solution, then inject it into the chicken using a syringe.
- Secure the chicken feet with kitchen twine and place in the fridge, place a tray underneath and let dry for two days.
- Put the chicken in the oven at 80 degrees Celsius, cook it for two hours, then remove it from the oven and let it rest for twenty-five to forty-five minutes.
- Grease the chicken skin with the seasoned butter, return it to the oven at 300 degrees Celsius and broil it for ten minutes.
- Set the chicken aside for five minutes to rest, then serve.
Prepare the ketchup:
- Whisk together: water, baking soda and tomato puree in a pressure cooker, until you have a frothy mixture.
- Let the mixture cook in the pressure cooker for twenty-five minutes, then let cool or add cold water to the edges of the pan.
- Add each of the following elements: maple syrup, vinegar to the tomato sauce and mix each of the elements well: apple acid, sugar and spices, then strain it and put it in the pot of tomato sauce.
- Season the ketchup with plenty of vinegar and salt to taste, then let it sit for a few hours before serving.
Chicken with lemon sauce
| cooking time | sixty minutes |
| enough for | Six to eight people |
Ingredients
- A cup of liquid cream.
- Six pieces of chicken fillet.
- Half a cup of lemon juice.
- Three tablespoons each: oil and butter.
- Two tablespoons of vinegar.
- A quarter teaspoon each: black pepper and salt.
- 1 tablespoon each: Parmesan cheese and lemon zest.
Top layer ingredients:
- A cup of mozzarella cheese.
- A tablespoon of chopped parsley.
- Three tablespoons each: breadcrumbs and Parmesan.
how to prepare
- Put the chicken in a special oven dish, sprinkle with pepper and salt.
- Heat both: butter and oil in a large skillet over medium heat, then add the marinated chicken and leave for a few minutes, flip the chicken to the other side until it turns golden brown and put it in the baking dish.
- Put each of the following: lemon juice, zest, cream in a deep bowl, then pour it slowly into the pan and let it boil to add vinegar.
- Pour the mixture into the skillet over the chicken.
Prepare the top layer:
- Place each of: breadcrumbs, mozzarella and Parmesan cheese in a small bowl, and toss the ingredients to combine, then scatter over the chicken.
- Place the chicken dish in the oven at 180°C for sixty minutes until the sauce thickens, then sprinkle the parsley over the chicken and serve with pasta or white rice.
Barbecued chicken wings
| Preparation time | fifteen minutes |
| cooking time | ninety minutes |
| enough for | two people |
Ingredients
- Two teaspoons of baking powder.
- Salt and pepper.
- A pound and a half of chicken wings.
BBQ Sauce Ingredients:
- A tablespoon of spices: onion powder, garlic powder, paprika, pepper and salt.
- Three quarters cup of barbecue sauce.
how to prepare
- Place the chicken wings in a large bowl to dry them completely, then sprinkle them with salt and baking powder.
- Spray the oven rack with a little oil and place a baking sheet lined with aluminum foil on it, then place the chicken wings on the rack, leaving a space between them.
- Bake the chicken wings in the oven at 130 degrees Celsius for thirty-five minutes, then heat to 220 degrees Celsius for forty-five minutes or until the wings are crispy and golden in color.
- Remove the chicken wings from the oven and dip them in the spiced BBQ sauce.
Prepare the BBQ sauce with the Cajun seasoning
- Combine Cajun seasoning and barbecue sauce in a pot and bring to a boil to add the wings.
- Turn the wings well to cover them completely.
Chicken breast with mustard cream
Ingredients
- Two tablespoons of olive oil.
- Four pieces of boneless chicken breast, marinated for six hours.
- One teaspoon each: the spice mix, minced garlic and cinnamon.
- A tablespoon of vinegar.
- Half a teaspoon of black pepper.
- Salt, to taste-.
Sauce ingredients:
- A century of hot pepper, sliced.
- A quarter cup of chicken broth.
- Two hundred and fifty milliliters of cooking cream.
- A tablespoon of garlic powder.
- Two tablespoons of mustard paste.
how to prepare
- Grease a large skillet with a little olive oil, and place the marinated chicken in it to brown.
- Reduce the heat of the pan and leave it until it is completely cooked, then transfer the chicken to a heated pan.
- Brown the pepper and salt in the same pan as the chicken, then add: the chicken broth, the cream and the mustard paste and leave on the heat until it heats up and pour it over the chicken .
- Put the heat pot in the oven at high temperature and leave it for twenty minutes.