Recipe: Chicken in fermented baked milk. Calorie, chemical composition and nutritional value. Three unusual marinades for meat Chicken baked in fermented baked milk

Good day.

I love chicken in any form, but more often I marinate it before stewing or frying. This way it becomes softer and juicier.

The recipe is very simple and chicken thighs are also marinated in kefir, but I had fermented baked milk on hand. This is not the first time I cook this way.

First, we find a deep container so that the fermented baked milk completely covers the chicken.
I clean the thighs of excess, cut off the skin on the sides. Place the chicken in a container and pepper to taste. Also add salt and mix.

Cut half an onion into rings.

Take 3 cloves of garlic and thinly cut into rings.

Add the onion and garlic to the thighs and stir evenly.

Fill the contents with fermented baked milk so that it barely covers the chicken. Ryazhenka makes the meat more juicy. I always marinate overnight so that I can start simmering in the morning.

In the morning, put the contents from the container into the frying pan. I add a little sunflower oil to the pan. Simmer until done for about 35 minutes. The best part is that the chicken can simmer on one side for a long time before turning it over and you don't have to worry too much about it burning.

I took a cross-sectional photo so you could see the meat. If desired, you can add a little soy sauce to the bottom of the plate.
The dish goes well either simply with vegetables or with mashed potatoes.

Chicken in fermented baked milk rich in vitamins and minerals such as: vitamin PP - 62.5%, potassium - 13.1%, magnesium - 22.7%, phosphorus - 25.3%, chlorine - 20%, cobalt - 104.1%, molybdenum - 19.2%, chromium - 57.2%, zinc - 12.6%

What are the benefits of Chicken in fermented baked milk?

• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

When I first saw the recipe for chicken with fermented baked milk, I was immediately interested. They ate chicken in milk, they ate it in apple juice, they ate it with sour cream, they ate it with honey and fruit. But with fermented baked milk, this is something new! It was immediately decided to try. I won’t say that the taste of fermented baked milk is very noticeable, I would even say that it is not noticeable. The main tone in the taste of the sauce is created by onions and paprika. Therefore, I think you can safely try baking it with kefir, although it will probably be sour.

The chicken is cooked in the "Bake" mode, so the coating of the pan must be excellent. My ceramic one had already deteriorated, so the sauce burned a little, I had to constantly stir and switch to the “Stew” mode, adding some water. The second time I cooked in another multicooker with a Teflon coating - everything turned out great!

The photo shows the ingredients for cooking chicken: fermented baked milk, drumsticks, onions, paprika.

Wash the drumsticks, let them dry and place them in a multicooker pan.

Place onion cut into half rings on top.

Squeeze the garlic through a press.

Add fermented baked milk, paprika, and salt to it. 0.5 liters of fermented baked milk is designed for approximately 1 kg of chicken. Since I took less meat, I accordingly reduced the fermented baked milk to 300 ml. Paprika took an incomplete teaspoon. I didn’t change the amount of onions (I love them very much).

Stir and pour the sauce over the chicken.

Cook in baking mode for 1 hour with the valve closed (stir occasionally). If the sauce begins to thicken quickly, you can switch to the “Stew” mode or add more fermented baked milk or water. It doesn’t look very pretty in the photo, but it’s very tasty!

Bon appetit!

Meat dishes are one of the main elements of the diet in every family, both for every day and, of course, for family celebrations. And with marinades, any meat becomes even tastier. Try preparing marinades in advance and storing them in the refrigerator - then even on a weekday, when you return from work, you can quickly bake a fragrant chicken or pork tenderloin in the oven and please your family with a tasty and satisfying dinner!

We offer you three recipes for marinades that will make the meat tender and juicy, worthy of both a family dinner and a holiday table.

Marinade with milk

Marinade with milk is perfect for pork and chicken; it will give the meat softness and tenderness. For the marinade you will need 2 glasses of milk per 1 kilogram of meat, sugar - 4 tablespoons per kilogram of meat, salt and pepper to taste.

Cut the meat into portions and rub with garlic and salt. Boil the milk, add sugar, salt and pepper, simmer for a quarter of an hour over low heat, then let cool.

Immerse the meat in the resulting marinade and leave for at least 4 hours. And then you can bake! Before baking, try stringing the meat onto wooden skewers, in the form of kebabs, and when forming the kebabs, also use vegetables - garlic, onions, and bell peppers alternate with pieces of meat. During baking, do not forget to periodically baste the meat with milk marinade. Then it will turn out especially tender and your loved ones will be delighted with such a delicious dish!

Honey-sour cream marinade

Chicken meat marinated in sour cream and honey turns out very tender and tasty. For four medium legs you will need 4 tablespoons of honey, 6 tablespoons (use 20% fat sour cream), juice of one lemon, 4 tablespoons of vegetable oil, garlic, salt and spices to taste.

First, pour lemon juice over the legs and leave for half an hour. In the meantime, prepare the marinade: to do this, mix sour cream with honey and vegetable oil, add salt, spices, and garlic. Drain the lemon juice from the legs and submerge them in the marinade. Leave for two hours.

It is better to bake meat in a ceramic form, wrapped in foil along with the marinade. After an hour, unwrap the foil and leave to bake until golden brown. Prepare aromatic mashed potatoes with our butter and herbs for this chicken. Serve everything hot and be prepared to treat everyone with extras - they will definitely ask for them!

Spicy marinade on fermented baked milk

Lamb, pork and beef turn out delicious if you marinate them in fermented baked milk with herbs. This marinade is very simple, and fermented baked milk allows you to make the meat tender, juicy, with a crispy crust.

So, to prepare this type of marinade you will need a tablespoon of fat, dried parsley, cilantro and basil, as well as salt and pepper to taste. One package of fermented baked milk is enough for one kilogram of meat.

Cut the meat into portions and place in a pan or container. Mix fermented baked milk with herbs and spices, pour over the meat, then close the lid and leave in the refrigerator overnight.

This marinade is good for barbecuing outdoors and for baking meat in the oven. In both cases, the meat will turn out very soft and tender inside, and with an appetizing crust on the outside.

Serve the finished meat to the table. Believe me, it will turn out delicious - you'll lick your fingers!

Do not forget to prepare a salad of fresh vegetables with tender vegetables for any of the meat dishes. This will make your delicious meal much healthier. Bon appetit!