Chicken in a baking bag
10 servings
60 minutes
Chicken in a baking bag is a classic dish of Russian cuisine that combines simplicity of preparation with rich flavor. Baking in a bag helps retain the juiciness of the meat, while the aroma of spices and herbs makes it particularly appetizing. The origins of the recipe trace back to the tradition of stewing and roasting meat in its own juice, ensuring tenderness and depth of flavor. The sauce made from ketchup, garlic, and soy sauce adds zest to the dish, while breadcrumbs create an appetizing crust. This versatile dish is suitable for both festive tables and family dinners, and its preparation does not require special skills, making it a favorite choice for many homemakers.
1
The chicken needs to be washed well, cut along the breast, and washed inside. Those who don't mind can remove the skin. For example, I keep the chicken in boiling water for 15 minutes and after that the skin comes off easily. The main thing is to pull harder.
- Chicken: 1.5 kg
2
After all the manipulations, I leave the chicken alone to dry out and let the excess water drain.
3
I start making the sauce. In a small bowl (you can also use a cup that you don't use often), I add ketchup and spices to taste, squeeze garlic through a press, and mix until smooth. After that, I add soy sauce and a little salt and pepper. I mix again vigorously and set it aside.
4
I take a baking bag (it is sold at Ashan, in a 2-meter package) and measure with an allowance of about 10 cm. I cut it and then cut small strips again to tie on both sides.
5
Now we can start with the chicken. Those who don't want to get their hands dirty in the sauce can wear disposable plastic gloves (which are also sold at Ashan). I start spreading the sauce inside and outside the chicken. The sauce is liquid and should be well rubbed into the meat. All that's left is to coat it in ground breadcrumbs and place a bunch of herbs inside for flavor.
- Ketchup: to taste
- Soy sauce: to taste
- Garlic: 2 cloves
- Ground crackers: to taste
- Green: 20 bunchs
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste
6
I tie the legs and put them in a baking bag. It doesn't work the first time, but you can get the hang of it without getting messy with the sauce. I tie the bag on both sides and poke it with a toothpick on top.
7
Since I made it in a multicooker, I poured 3 multi-cups of water into the bowl up to the middle of the chicken package (the cup is included with the multicooker). Use the 'Stew' program. If you are using an oven, you can also add a little water to the tray. The chicken cooks for about 1 hour, but it can be longer as it will only make it juicier.