According to nutritionists, one of the most importantcomponents of proper nutrition is poultry meat. Therefore, the diet of every person, especially children and teenagers, should include turkey, duck and other birds. If the above-mentioned types of poultry are quite expensive, then chicken is considered a more economical product. You can make soup, roast with vegetables, stewed potatoes from it. All these dishes have one thing in common: the procedure for their preparation takes quite a long time. If precious minutes count, and there is nothing in the refrigerator, we suggest baking the bird. Moreover, it is very quick and easy, and most importantly, incredibly tasty. The easiest option is chicken on salt in the oven. Today we will consider the most interesting recipes that even a novice cook can easily master. You will not need much time or any special products. All the ingredients are available for sale in any supermarket and market. If you adhere to the rules of healthy eating, we advise you to buy poultry. It costs a little more than store-bought broilers, but the benefits for the body from it are a hundred times greater. So do not save on your health. In order not to bother with preparing a side dish for a future meat dish, we recommend taking note of the chicken with potatoes recipe. This way you will kill two birds with one stone, while saving time. So, let's take a closer look at each of the proposed culinary instructions.

Chicken on salt: prescription first

Chicken is an extremely healthy product,which is a must for everyone, regardless of age. It contains potassium and phosphorus, in addition, the meat is rich in protein, and it also contains a lot of other nutrients. If you are watching your weight and trying to lose weight, nutritionists recommend removing the skin before eating the bird. The fact is that the skin contains too much fat. As you know, fried food is the enemy of human health, so experts advise steaming or baking chicken. Let's consider a very simple and appetizing option - make the bird with salt. You will be surprised how simple and delicious it is. Ingredients:

• 1.5 kg of chicken (it is advisable to purchase poultry from trusted sellers)
• table salt - one packet
• olive oil and condiments - optional
• fresh dill or parsley (useful for feeding)

Method of preparation:As you can see, this dish requires a minimum of products. You can simply bake the bird without additional ingredients or, if desired, experiment a little by greasing it with a special olive sauce. In the first case, the dish will come out quite dry and tough, so to speak, an acquired taste. The second recipe will help make the chicken more juicy and tender. Let's consider both options. So, first, if necessary, remove the giblets from the carcass, pluck it, then rinse thoroughly under running water. Attention, the bird must drain well, so wipe it with a paper towel and wait until the excess liquid goes away. Now pour a pack of salt into a frying pan with a thick bottom or into a special heat-resistant dish. Place the gutted carcass on top with the back down. Send the dish to the oven, preheated to 200-220 degrees. This was the first version of the dish, however, as mentioned above, this same recipe exists in another interpretation. For those who love spices and want to get a tender, juicy dish at the end, we recommend rubbing the bird with a simple sauce of your own making. To do this, mix olive oil and dried spices in a shallow bowl. This can be basil or rosemary, and turmeric will give the carcass a ruddy, orange-brown hue. By the way, try adding one or two cloves of garlic crushed with a press to the oil for flavor. You will see, it will turn out very tasty. Thoroughly rub the ingredients, then process the bird with the resulting oil mixture. This should be done not only on the outside, but also on the inside. Put the carcass in the refrigerator for 30-60 minutes. When it is sufficiently soaked, remove the remains of the sauce with a napkin and proceed in the same way as described in the first case. That is, pour salt into the frying pan in an even layer, put the chicken on top and send everything to the oven. Cool the carcass a little just before serving, shake off the remaining salt, then cut it into pieces and sprinkle with finely chopped herbs. In this form, the dish will look even more appetizing. Boiled rice or, for example, mashed potatoes are suitable as a side dish. And if you are watching your figure, we advise you to limit yourself to fresh vegetables: tomatoes, cucumbers, bell peppers - or a light salad of them, seasoned with vegetable oil. Enjoy your meal!

Bird with potatoes

The following recipe is ideal forbusy housewives who are catastrophically short of time. This time the chicken is baked in the oven together with potatoes, so you get two in one: both juicy meat and an appetizing side dish for it. The carcass, cooked in the described way - on salt, is perfectly baked and browned well. To make the dish even more delicious, we advise you not to neglect the seasonings. Take a pinch of black pepper, a little dried marjoram and rosemary, a clove of garlic - all these products will give your creation a truly unforgettable aroma and a wonderful rich taste. Ingredients:

• chicken broiler
• dried seasonings
• nine large potatoes
• packing of small table salt
• 10 ml of olive oil
• a few cloves of garlic

Method of preparation:When going to the market or the store, choose a ready-made bird, that is, completely gutted and plucked, then you will not have to waste extra time on these activities. Rinse it under the tap and let it drain, meanwhile pour some dried marjoram, basil, rosemary, Provencal herbs or other spices of your choice into a bowl. Add a couple of pinches of salt and mix the ingredients well. As soon as the chicken is dry enough, wipe it with a clean towel and treat it with spices: first from the inside, then from the outside. Peel the garlic, chop it into large slices. Make several cuts in the chicken, into which stick the garlic. Then wrap it in special film or foil and put it in a cool place for two to three hours. While the bird is marinating, cut the skin off the potatoes and chop them into large bars. Salt them, then season with dried spices and sprinkle with olive oil. Now all that's left to do is take a baking tray and pour salt on it, spreading it evenly over the entire surface of the dish. Place the bird on top, breast side up, and wrap the potatoes in foil and place them next to the carcass. Preheat the oven to 200 degrees and put the dish in it. The dish will be ready in about an hour and a half, take it out of the oven and cool it. If you want the potatoes to be golden brown and crispy, open the foil during cooking. We hope you like this recipe.

Stuffed Bird with Fruits

If the previous dishes described above are suitablefor daily use, then the following can rightfully be attributed to festive dishes. This recipe will require a little more products, but the result is guaranteed to please you, you'll see. Prunes, apples and raisins will give the chicken a slightly sweet, very delicate, fruity taste. For a side dish, we recommend boiling round-grain rice or making a light vegetable salad. You can also serve stuffed poultry with pickles: pickled cucumbers, sauerkraut. Ingredients:

• three large sour-sweet apples
• chicken
• fine salt - 500 grams
• a handful of prunes
• 50 grams of golden soft raisins
• freshly ground black pepper

Method of preparation:To make the meat tender and slightly sweet, choose large, juicy apples of non-acidic varieties. First, peel them, then remove the core and chop the pulp into small cubes. Place the prunes and raisins in different plates, pour warm water over the ingredients and let them sit. After about 20 minutes, get rid of the excess liquid and pat the dried fruits dry with paper towels. Pour table salt in an even, thick layer onto a metal baking sheet. Then turn on the oven and heat it to 220 degrees. Cut the dried prunes into thin strips and mix with apple pieces and raisins, now treat the inside and outside of the bird with ground pepper and a small amount of salt. When you are done, stuff the carcass with the fruit mixture so that it does not fall out, secure the hole with wooden skewers or make a few stitches with thick threads. Place the bird on a bed of salt and put the dish in the oven, bake the dish for at least an hour. When the chicken is covered with a golden crust, take it out of the oven, cool it slightly and cut into pieces. Before serving, do not forget to cut off the threads.

Sweet chicken in mustard-honey sauce

The following recipe will appeal to lovers ofsweet. We suggest baking the chicken, having previously marinated it in an incredibly aromatic and appetizing sauce. The latter will be made from mustard and honey. There are many options for greasing the bird: based on tomato, cream, sour cream with Provencal herbs. Each dish has its own characteristics, so if you want to experiment, study the recipes presented on our website and cook for your own pleasure. Ingredients:

• 1500 grams of fresh chicken
• conventional salt packing
• 35 grams of greens - for filing
• three large spoons of fragrant honey
• fifteen grams of delicate grainy or plain mustard
• Ground turmeric and coriander
• black pepper - optional

Method of preparation:Dry the gutted and dried bird carcass well. Then turn on the oven, while noting that it is recommended to cook chicken at the maximum temperature, so preheat the oven to 220 degrees. In the meantime, put the honey in a bowl and melt it in a double boiler. Then add ground spices to the bowl: turmeric and coriander, if desired, add a few pinches of rosemary or basil. Combine everything with mustard and rub with active movements of a fork. Grease the bird generously on all sides with the resulting mixture. Let's move on to the final stage: place the carcass with the legs up on a baking sheet with salt and put it in the oven. Bake until a beautiful golden-brown crust forms. For cooking to bring pleasure, it should be simple and not take much time and effort. These are the recipes that were offered to our readers today, we hope that at least one of them will find a response in your hearts. Prepare chicken according to the occasion. For a festive dinner, stuffed bird with fruits is suitable, and for an everyday meal, you can limit yourself to a regular dish in honey-mustard sauce.

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