The chicken roasted in a frying pan – a today's special for many families. Partly it is connected with the fact that the product is available as financially, and in terms of presence at many convenience stores. Partly – because chicken in such look turns out really tasty, fragrant and juicy, especially if to fry parts with the skin protecting pieces from juice loss, but at the same time providing to a bird a crisp. And – juicy pulp and a fragrant crust – unless someone is able to refuse such combination?!
It is required to you
- - Chicken;
- - garlic;
- - vegetable oil;
- - salt;
- - spices;
- - knives;
- - cutting board;
- - frying pan.
Instruction
1. Buy chicken entirely or any part, the benefit now chicken разруб it is presented in shops most widely. Choosing a carcass, pay attention to skin color and fat content of a bird. Some producers offer the products soldered in color packages. It is considered that it is marketing the course attracting consumers. But the potential buyer thinking that he takes from a refrigerating show-window nevertheless will prefer to see goods at first. So the reklamnost of color packages is doubtful. Skin on a chicken carcass has to be pleasant dairy-yellowish color, without hematomas and sites of considerable darkenings. As for fat content – that is better to choose, of course, packings where chicken is more fast.
2. If there is no desire to undress a carcass on pieces, buy at once those parts which are more preferable. Times when children argued who will get a leg, and to whom some other part sank Into oblivion. Now if desired legs can get to all. Choosing them in shop, decide that is more relevant for you: gammons, and can shins or hips separately. Fans of red meat know that small "round" shins the most tasty whereas hips – it is unambiguous, have more favorable combination of pulp and a bone. Men traditionally prefer the gammons consisting and from this, and from another – the stronger sex it is possible to understand, the average weight of such gammon of 300-350 g, to eat than gorge on!
3. You are going to roast in the evening in a frying pan chicken breast? There is nothing more simply. Take it or entirely (in shop it can be called "on a framework"), or fillet. Both one, and at another has firm adherents. Someone fairly considers that the breast entirely is on sale with skin, so with guarantee won't be dry after frying. And someone is sure that he will well be roasted also without skin, chicken not to overdo the main thing in a frying pan.
4. In some cases, for example, if you organize a beer party, buy wings. They can be fried tasty to a ruddy crust, then need "compose" still some hot appetizer will disappear, there will be enough wings even of the big company! Choosing these parts of a chicken razrub, attentively you look at date of production and an expiration date. They are sorted a little more slowly, than hips and shins, it is very important not to take "podvisshy" goods from a counter, otherwise except disappointment don't receive anything at all. Not prepare wings from which smells for friends!
5. What you bought for frying – a chicken carcass, gammons, shins, hips, a breast or wings before preparation remove packing, wash, dry and let's a bird several minutes lie down "without a thing". Turn a carcass on a breast and a sharp knife cut out a buckler of beef, working with the rezhushche-sawing movements at first with one, then on the other hand from it. For some reason earlier when frying cut a breast and already so spread in a frying pan. It is more reasonable to cut out the ridge. First, it contains not enough meat and not really is suitable for this way of preparation, it is much more tasty to cook with it broth, vertebras will give extracts, broth will turn out saturated. Secondly, it is much easier to spread chicken nevertheless without ridge. From a carcass it is better to remove extreme phalanxes of wings and excess fat. (All cut-off parts can be put in a package and to remove in the deep freeze.) From the low-fat legs and breasts intended for frying in a frying pan, as a rule, in addition it is necessary to cut off nothing. Cut some hip fillet (if bought red meat without bone) small pieces on 20-30 g. If desired bread: season with salt and spices, strew lightly with flour, dip into a frothed eggs and roll in in ground crackers. In the same way it is possible to arrive with breast fillet.
6. In fleshy chicken parts make deep narrow cuts that salt and spices impacted characteristic relish to all piece, and not just outside. Better to do them by a small sharp knife, being active it as a pike. In cuts it is possible to fill also a little garlic, passed through a press. For the lack of a press chop the cleaned cloves straws and season with them chicken. Don't forget to salt, pepper, strew with spices. Take already ready mix intended for preparation of a bird in a frying pan. Or make, for example, having mixed a carnation with nutmeg and a turmeric. As option – it is possible to use some one spice, say, sweet paprika. That your chicken when frying didn't burn, here it is important to follow two simple rules: take only quality ground spices and try to fill them in cuts which made in pulp, outside, of course, too seasoning, but absolutely in a small amount.
7. If you don't want such topping, replace it with preliminary pickling in the mix prepared from vegetable oil, lemon juice and mustard. For those who love culinary "extreme" mustard can be changed for honey. But having pickled chicken in such marinade, very much you watch closely her during frying, both a carcass entirely, and pieces risk to burn. That it didn't occur, try to overturn often, without allowing fire to manage the artful business.
8. At first fry chicken, without covering a frying pan. For tasty high-quality pro-frying rather fast formation of a crust which kind of seals meat and doesn't allow to leave to juice is extremely desirable. If at once to cover chicken, juice inevitably will come out and not frying, but suppression will already be farther. At some point press chicken or a chicken which you fry entirely a press to a frying pan bottom – otherwise it will be fried long enough. The press helps both to reduce preparation time and to achieve its uniformity.