Chicken pork at home. Baked pork for the holiday table: recipe, cooking secrets

Buzhenina is considered a truly Russian dish. The process of cooking boiled pork is not complicated, like everything ingenious. And what could be better than a fresh, deliciously cooked, whole piece of meat? No preservatives or flavor enhancers, no unnatural ingredients.

Most often boiled pork is prepared from pork meat. But sometimes it can be replaced with turkey or chicken. Baked chicken has less calories, contains less fat, and is a dietary and light product. By preparing the delicacy with your own hands, you will be absolutely sure of the quality of the dish.

Homemade pork roast

Recipe Ingredients:

• pork neck - 2 kg,
• salt,
• pepper,
• garlic - 1 head,
• bay leaf - a few leaves,
• sour kvass – ½ l,
• olive oil - 2 tbsp. l,
• sleeve for baking.

Preparation:

1. Season the meat with salt and ground black pepper to your taste. Stuff with garlic. To do this, the garlic cloves are cut in half lengthwise, and deep cuts are made in the meat with a sharp small knife, into which pieces of garlic are inserted deeper.

Important! If the piece of meat is very thick, then for good salting it can be filled with saline solution through a syringe.

1. After garlic dressing, put the meat in sour kvass and leave to marinate overnight.
2. After marinating, remove the meat from the kvass, rub well with a mixture of olive oil, ground bay leaf, ground black pepper and salt.
3. Place the aromatic meat in the sleeve, fasten with clips on both sides. To allow steam to escape, make a notch at the top with a sharp knife.
4. Place in a cold oven. Set the temperature to 180⁰C and bake for 2 hours. Cool the boiled pork. Now it is ready to serve.

Homemade boiled chicken

Recipe Ingredients:

• chicken fillet - 500 g,
• garlic - 1 head,
• bay leaf - 3 pcs,
• gelatin - 3 tsp,
• any favorite spices for chicken (ground black pepper, black allspice, suneli hops, oregano, Italian herbs, rosemary, curry, ground paprika) and salt to taste,
• French mustard - 2 tbsp. l,
• carrots - 2 pcs.
• water - 5-6 tbsp. l,
• culinary foil.

Preparation:

1. Soak gelatin in water.
2. Clean the chicken fillet from excess fat and films. Cut each piece crosswise into 2 plates, each of which should be beaten a little.
3. Cut the pre-peeled carrots into long longitudinal strips.
4. Peel the garlic and cut into thin slices.
5. When the gelatin has swollen, heat it a little over the fire, add French mustard to the gelatin and mix well.
6. Salt the fillet plates and spread well with a mixture of gelatin and mustard.
7. Now you need to beautifully assemble the boiled pork. To do this, place a double layer of cooking foil on a plate. chicken fillet stacked in layers.

Important! Please note that the foil should be with the shiny side facing the meat. This is the reflective side, it will provide the meat with the correct temperature during baking.

1. Carrot sticks and chopped garlic are placed between the layers. The entire stack of fillets should be well sprinkled with spices and bay leaves. Wrap well in foil without gaps.
2. Preheat the oven to 180⁰C. Place the boiled pork in the oven for 1 hour.
3. After the time has passed, the foil on top is unrolled, and the meat is baked for another quarter of an hour.

Important! It is better to cut boiled chicken after cooling to maintain its integrity.

Baked pork will be a great appetizer for beer. Red wine also goes well with boiled pork. It does not need to be refrigerated before use. This way the taste of red wine is revealed better. A wonderful ensemble of boiled pork is made with pickles. Russian spicy mustard or juicy horseradish enhances the taste of boiled pork very favorably.

Bon appetit!

P.S. Sincerely, site administration.

Baked pork is considered one of the few dishes that are equally appropriate for a family lunch and a dinner party. She's getting ready from various types meat soaked in spicy spices and aromatic herbs. In today's article we will tell you how to make boiled pork from chicken breast.

Option with milk

Using the method described below, you can relatively quickly and easily prepare a juicy and tender delicacy that you would not be ashamed to treat to your dear guests. The process itself does not take too much time and does not require specific culinary skills. Besides this recipe involves the use of a multicooker, which allows you to minimize the effort. To make boiled pork from chicken breast, you will need:

• A liter of cow's milk.
• A couple of chicken fillets.
• Sea salt, aromatic herbs and spices.

Since we are preparing boiled pork from chicken breast in multicookers, all the ingredients need to be placed in it. To begin with, milk and two tablespoons are placed in the bowl of the device. sea ​​salt. Bring all this to a boil, add chicken, and after five minutes turn on the heating mode and wait about two hours. After this time, the meat is carefully removed from the multicooker, dried and sprinkled with a breading made from aromatic herbs and spices.

Option with honey

This recipe will certainly interest lovers of savory, moderately spicy meat dishes. Using it, you can very quickly and without much hassle make delicious boiled chicken breast, which has a light honey aroma and a beautiful golden brown crust. To prepare such a treat you will need:

• Half a kilo of chicken fillet.
• A full tablespoon of natural honey.
• 3 cloves of garlic.
• A couple of tablespoons of soy sauce.
• A mixture of black, red and white peppers.
• A couple of tablespoons of chili sauce.
• Rosemary, curry, basil and salt.

Before cooking boiled chicken breast in foil, the meat is washed, thoroughly dried and rubbed with spices. Then small cuts are made in the fillet and stuffed with pieces of garlic. The meat prepared in this way is marinated in a mixture of honey and two types of sauce. No earlier than two hours later, the fillet is placed in foil, poured with the remaining aromatic liquid and sent to the oven. It is cooked at one hundred and seventy degrees for about thirty minutes. Then carefully open the foil and let the chicken brown slightly.

Diet option

We draw your attention to another simple recipe that young ladies who watch their figure will surely appreciate. Using it you can very quickly prepare low-calorie and incredibly tasty boiled pork from chicken breast. Before starting the process, see if you have on hand:

• 3 chicken breasts.
• A teaspoon each of coriander, black pepper and paprika.
• Salt.
• A couple of tablespoons of vegetable oil.

First of all, dissolve a tablespoon of salt in a liter of water and immerse the chicken fillet in it. All this is put in the refrigerator for at least a day. After twenty-four hours, the meat is removed from the brine and rubbed with a mixture of vegetable oil and spices. After some time, the marinated chicken is sent to the multicooker bowl. The device is covered with a lid and left to operate in the “Steam” mode. After an hour, the meat is carefully turned over to the other side and cooked for another thirty minutes.

Option with carrots

This time we will tell you how to cook boiled pork from chicken breast without first soaking it in a marinade. In this case you will need:

• 500 grams of chicken fillet.
• Large carrot.
• A couple of cloves of garlic.
• Salt and aromatic spices.

Small cuts are made in the washed and dried fillet and pieces of carrots and garlic slices are placed in them. The meat prepared in this way is rubbed on all sides with salt and seasonings, and then tied with thread and wrapped in several layers of foil. Cook boiled pork in an oven heated to one hundred and seventy degrees for about forty minutes.

Cook for festive table You can have delicious boiled pork prepared according to the recipes in this article.

A dish such as boiled pork is very common in Slavic cuisine. In the original it is large piece of baked whole ham lamb Less often you can find recipes for baking other types of meat, for example, pork, beef and even bear meat (this was the case in Russia before people actively started raising pigs).

Analogues of the Russian dish “buzhenina” exist all over the world: in Austrian, German, French, Spanish, Finnish cuisine. Modern boiled pork can be prepared even from lean turkey and chicken, the main thing is Follow all the rules for marinating and maintaining meat in the oven.

Pork pork in mustard sauce:

• Meat (beef) – 1 kg (flesh without veins)
• Garlic – 4 cloves (more to taste)
• Mustard – 1 tbsp. (medium spicy)
• Salt – 1 tbsp. (give preference to sea salt: it is healthier and “less salty”).
• Mixed peppers - to taste
• Oregano – 0.5 tsp. (exclude if you don't like it)
• Vegetable oil – 1.5 tsp.

Preparation:

• Wash the meat under running water and dry with paper towels.
• Beef is a fairly soft meat; it should not be stuffed as this can damage its structure. A neat piece can be marinated and simply baked.
• Take salt and rub the piece of meat well by hand. Don't be afraid to over-salt, it's just a crust. The middle will be tender and lean.
• After salting, rub the meat with a mixture of peppers and oregano.
• Mix mustard with vegetable oil and squeeze garlic into it. The resulting marinade should be thoroughly coated with the meat and left to marinate for 40 minutes.
• The oven should be preheated to 200 degrees in advance, no more.
• Wrap the meat in food foil. He should stay in the oven for exactly an hour.
• After this, take out the meat, open the foil and put it back in the oven to bake the crust.
• After 20 minutes, the meat should be removed. Carefully wrap it back in foil and leave to cool.
• The finished cooled boiled pork can be cut into slices. The hot dish is also very tasty.

Pork stew with garlic:

You will need:

• Meat – 1 kg (pork neck)
• Garlic – a few cloves
• Carrots – 1 pc. (small or half medium)
• Paprika – 0.5 tsp. (dry, seasoning)
• Mixed peppers - to taste
• Salt - to taste
• Honey – 1 tsp. (any: natural or artificial)
• Mustard – 1 tsp. (French or the most common)
• Vegetable oil – 1 tbsp. (any)
• Sesame – 1 pack of seeds (approximately 50 g)

Preparation:

• The piece of meat should be washed and dried, remove excess veins and fat.
• Season the pork with salt and pepper and paprika
• Use a thin knife to make many piercing holes in the meat.
• You need to stuff carrots and garlic (pre-cut into cubes) into each hole.
• Prepare a marinade of mustard and honey, add 1 tbsp to it. vegetable oil.
• Coat the meat with marinade
• Roll it in sesame seeds
• Wrap the piece in food foil.
• Place a piece of meat on a baking sheet or mesh in the oven
• Baked pork should be baked for about 1.5 hours, the temperature should not exceed 190 degrees.
• After an hour, open the foil and keep the meat in this state in the oven for half an hour.

How to cook juicy boiled pork in a slow cooker?

If you don’t have an oven or are simply afraid to overcook or dry out the meat, don’t worry. It’s quite possible to cook juicy boiled pork in a slow cooker. To do this, you need to choose a fatty piece of meat, such as pork leg or neck. If you like lean meat, then even chicken or turkey fillet in a slow cooker can turn out tasty and appetizing.

You will need:

• Pork neck – 1 kg (or any other fatty meat)
• Garlic – small head
• Carrot – 1 piece, small
• Salt, pepper mixture to taste
• Honey – 1 tsp.
• Vegetable oil – 1 tsp.
• Soy sauce – 1 tsp.

Preparation:

• Wash and dry the meat, remove the veins
• Peel the carrots and garlic, cut into cubes
• The meat should be pierced on all sides with a knife and pieces of carrots and garlic should be inserted into the holes.
• If the piece of meat is not very smooth, after stuffing it can be wrapped with kitchen thread. This way you will give it a beautiful shape that will remain after baking.
• Prepare the marinade: honey, soy sauce, oil. Coat the meat with the marinade and place it in the slow cooker.
• Baked pork should be cooked for two hours in the “Baking” or “Baking” mode. Every half hour you need to open the multicooker and turn the meat on the other side.

How to cook homemade boiled pork in your sleeve?

The sleeve is a very useful culinary device. Baked in a sleeve, the meat turns out to be especially juicy and soft, as it does not release its moisture. Meat in the sleeve, even the leanest, will never turn out dry.

You will need:

• Meat – 1 kg (pork or beef)
• Carrots – 1 pc. (small)
• Garlic – 1 head (small or half a large one).
• Soy sauce – 2 tbsp.
• Vegetable oil – 2 tbsp. (any one can be used).
• Mustard – 1 tbsp. (French)
• Nutmeg – 0.5 tsp.
• Paprika – 0.5 tsp.

Preparation:

• The meat is washed, dried and pierced with a knife.
• The holes in the meat are stuffed with carrots and garlic.
• The meat should be tied with thread so that it takes on a beautiful, even shape.
• Rub the meat with salt and pepper mixture
• Prepare the marinade: soy sauce, oil, mustard, paprika, nutmeg. Rub the marinade over the meat and let it “absorb the marinade” for half an hour.
• Place the meat in the sleeve. If there is marinade left, you can also pour it into the sleeve.
• Place the meat on the baking sheet in the oven. Baked pork should be baked in a sleeve for 1.5 hours at a temperature of 190 degrees. After cooking, remove the meat from the sleeve. Place it in the oven for another 10-15 minutes to form a crust.

Delicious turkey pork recipe

Turkey fillet is very tender and tasty meat. It is much juicier and softer than meat Chicken. This is why turkey is perfect for cooking boiled pork. For a nice roasted piece, you'll need one turkey breast (it's quite large).

You will need:

• Turkey breast – 1 piece (about 1 kg)
• Carrots – half a small carrot
• Garlic – 4 cloves
• Salt – 0.5 tbsp.
• Pepper mixture – 0.5 tbsp.
• Soy sauce – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Italian herb mixture (seasoning).

Preparation:

• The meat should be pierced with a knife and stuffed with carrots and garlic. Before sticking the garlic in, dip it in salt.
• Wrap the stuffed meat with culinary thread so that it takes on a beautiful shape.
• Prepare the marinade: oil, soy sauce, spices
• Let the meat marinate for one or two hours.
• After that, put it in the oven.
• The turkey should be baked at 180 degrees for about an hour.
• If you cook in a deck, pour the juice that will flow from the meat or the remaining marinade over the piece. This will prevent the meat from drying out.

IMPORTANT: Turkey is perfect for baking in foil or a sleeve.

Recipe for delicious boiled chicken breast

For those who adhere to dietary and sports nutrition It will be useful to know that boiled pork at home can be prepared not only from fatty meat, but also from lean chicken fillet.

You will need:

• Chicken fillet – 1 double breast
• Sea salt – 1 tbsp. without slide, large
• Mixed peppers - to taste
• Paprika - to taste
• Oregano - to taste
• Dried basil - to taste
• Soy sauce – 2 tbsp.
• Honey – 1 tbsp.
• Vegetable oil – 1 tbsp.
• Mustard – 1 tsp.
• Sesame seeds – a handful (about 20-30 g)

Preparation:

• The double breast needs to be washed and dried
• All excess veins and films should be removed from the fillet.
• The inside of the fillet (one side of the breast) is pierced with a knife and a piece of carrot and garlic is inserted into each hole.
• The fillet is folded into a book. It should be wrapped with culinary thread so that you get a beautifully shaped piece of meat.
• Prepare the marinade: mix soy sauce, vegetable oil, honey and mustard.
• Coat the fillet with salt and pepper and marinate for an hour.
• After this, the fillet should be wrapped in foil or placed in a cooking sleeve, first rolled in sesame seeds.
• Bake the fillet for up to an hour at a low temperature (no more than 180).
• After this, the fillet is taken out of the foil (sleeve) and baked for another ten minutes to form a crust.
• The finished fillet is cooled and cut into slices.

Boiled boiled pork: recipe

Boiled pork is a very tasty and juicy dish. Of course, it is different from baked meat, but it is in no way worse! For boiled boiled pork, you should choose the fatty part: pork neck or flank.

You will need:

• Meat – 1 kg
• Carrots – 1 pc. (small)
• Garlic – a few cloves
• Salt and pepper to taste

Preparation:

• A piece of meat is washed and dried
• After this, the meat is pierced generously with a knife and a piece of carrot or garlic with salt is inserted into each hole.
• The stuffed meat is wrapped with thread to create a beautiful oval shape.
• The meat is wrapped in a simple food-grade plastic bag and tied tightly. After this, you should put on and tie another bag.
• The meat is placed in a saucepan and filled with water. Put on fire.
• Wait for the water to boil and reduce the heat. Cook the meat over low heat for an hour (in some cases it takes an hour and a half).
• Set aside the boiled pork to cool. Just remove the plastic from the cooled meat. Slice the boiled pork before serving.

Baked pork in onion skins: recipe

Onion skins can give meat a beautiful golden color and spicy aroma.

You will need:

• Meat – 1 kg (neck, ham or apple)
• Garlic – 1 head (not very large)
• Rosemary – to taste (one or two sprigs)
• Prunes – 20 g
• Salt and pepper mixture to taste
• Onion peel

Preparation:

• The meat should be washed, dried and all veins, bones and inedible parts removed.
• The meat is pierced with a knife and generously stuffed with garlic (cut the slices into two or four parts).
• Tie the meat with kitchen thread so that it has a nice, neat shape.
• Place the meat in a pan and add water. The pan should be of such a size that the water covers the meat by 1 cm.
• Place onion skins and rosemary in the water, salt the water generously. Don’t be afraid to over-salt, the meat won’t take on excess salt.
• Light the fire and wait until the water boils completely. After this, reduce it and simmer the meat over low heat for 2 hours. After one hour of cooking, turn the meat over to the other side.

Marinade for boiled pork: recipe

Vinegar marinade:

• Water – 1 l. (cold, peeled)
• Salt – 1 tbsp. (large, sea)
• Vinegar – 1 tbsp. (dining room)
• Pepper mixture – 1 tbsp.
• Bay leaf – 2 leaves
• Peppercorns – 5 pcs.
• Nutmeg – 0.5 tbsp.

Wine marinade:

• Wine – 1 glass (red, dry)
• Garlic – 5 cloves (squeeze)
• Oil – 1 tbsp. (any lean)
• Mustard – 1 tbsp. (any)
• Coriander – 1 tsp.
• Salt - to taste

Mustard marinade:

• Mustard – 1 tbsp.
• Soy sauce – 3 tbsp.
• Garlic – 3 cloves (squeeze)
• Salt, pepper mixture to taste

Video: “The best boiled pork recipes”

Chicken is the most affordable product on our table and you can prepare an endless number of all kinds of delicacies from it. This is no exception holiday dish, like boiled pork - the taste is no different from pork, but it has less calories and is absorbed by the body much easier.

According to this recipe, boiled chicken in the oven is prepared very quickly and without. To prepare it you will need:

• chicken fillet – ½ kg.
• carrots – 1 pc.
• garlic – 2 cloves
• salt, spices - a pinch

If you have, then you need to cut the fillet, wash and dry with a kitchen towel. Cut the carrots into oblong sticks, and the garlic cloves into two parts. We make several cuts where we put garlic and carrots. Rub the chicken meat on all sides with spices and salt and tie it with thread. This procedure is necessary to ensure that the finished product does not fall into pieces when cutting. After this, we wrap the finished product in several layers of foil.

Cook boiled pork in an oven heated to 170 degrees for 40 minutes. If you want the meat to have a golden brown crust, then at the end of cooking, remove the foil, turn on the oven to the “top grill” function and hold for another 5 minutes.

Baked pork is consumed hot and cold as a snack or filling for sandwiches.

Soaking in marinade

If you want to serve juicy boiled pork on the holiday table, we recommend keeping it in the marinade for some time. For it you will need:

• salt brine, which is prepared according to this calculation: put 65 grams per liter of water. salt and boil, but use chilled
• fragrant brine: add a few black peppercorns, bay leaves, aromatic herbs, any spices to ½ liter of water and bring to a boil, then cool

Place in a large bowl, fill with salt brine, and then add fragrant brine. Place in a cool place for several days (you can keep it for 5 days, but watch the air temperature - not lower than 0° and not higher than +7°). After marinating, the chicken fillet should be syringed with the brine in which our meat was marinated. The marinade is drawn into a syringe and injected into the meat in several places. It is also customary to stuff the meat with carrots and garlic before cooking. These three steps will ultimately result in a tasty, juicy and aromatic snack.

Approximate calculation of ingredients per 1 kg. chicken fillet:

• carrots – 2 pcs.
• garlic – 5 cloves
• salt and pepper - as you like

Wrap the stuffed and stuffed meat tightly with thread, sprinkle with salt and pepper, wrap in several layers of foil and place in the oven preheated to 170 degrees for 30 - 40 minutes. Ten minutes before the end of cooking, open the foil and let it brown a little. Baked chicken fillet in this cooking method will turn out very juicy, with a pleasant delicate aroma.

Delicious rolled meat

For this recipe, cut the chicken fillet into lengthwise pieces, sprinkle each of them with salt and pepper. Peel the carrots and cut into long strips, and the garlic into several pieces. Place two slices of carrot and garlic on the first piece of chicken fillet and wrap it in a roll. Place the next piece of chicken fillet under the roll, add carrots and garlic and wrap. Continue this way until you finish the pieces of meat.

At the end, wrap the entire structure in foil, place it on a baking sheet and place it in the oven, preheated to 180 degrees, for baking. Make sure there are no holes in the foil, otherwise steam will escape during cooking and the meat will end up dry when cooked. It should remain in the oven on a baking sheet for at least 40 minutes.

The quantity of ingredients for this preparation is taken as much as required for the first recipe.

Bon appetit!