Chicken is the queen on the table of modern man. This bird has long jumped over meat in popularity, replaced it in a variety of recipes, and it costs much cheaper. Second dishes, soups, sauces, barbecue, meatballs, chops and even dumplings are prepared from chicken. It is worth taking care that their tastes are at least slightly different. What spices to cook a bird with?
Ovens for chicken in the oven
There are seasonings that can be safely added to the bird, they certainly will not spoil it. These spices are introduced during stewing, cooking, serving. But the dish in the oven requires a different approach. Especially if the bird is cooked uncoated. Pieces of spices should not burn, char, to spoil the aroma of the dish. Therefore, they are either crushed into powder, or used in large form for pickling, and before sending the birds to the oven they are cleaned.
What spices are suitable:
- Paprika. You can pour the powder into the marinade or rub the carcass before planting in the oven. Paprika does not burn, but gives a beautiful color to the crust and a pleasant sweetish taste.
- Allspice black, hot red pepper. These spices are crushed to your liking. White pepper also goes well with chicken.
- Thyme. It is ideal for white meat, you can rub the breast under the skin, gently pushing it away. Or mix with butter and also shove it, you get a juicy and aromatic breast.
- Rosemary. It is more suitable for dark chicken meat. You can just put a few twigs under the bird, this will be enough.
- Fresh or dry garlic. They rub the bird on the outside or add slices to the marinade. It must be remembered that dry garlic is more concentrated, it needs less.
- Caraway seeds, coriander. They are suitable for chicken, but not to everyone's taste. It is also important not to overdo it with such bright spices.
By the way, the classic seasoning for chicken is curry. It can be used for pickling, baking, or choose some ingredients from the composition to your liking, mix.
Spices for boiled chicken, soup
Boiled chicken is not as aromatic as it is from the oven or from a pan. Therefore, it is advisable to cook it with spices. They are sure to be added if the bird is intended for aspic, aspic, salads and appetizers. Sometimes boiled chicken is used on a diet, in which case spices can not be dispensed with.
What to add when cooking chicken:
- pepper, but peas;
- whole laurel litas;
- roots, vegetables (onions, carrots, celery, parsley);
- dill seeds, twigs;
- clove of garlic.
At the very end, you can add dry spices to the pan, for example, curry seasoning or a mixture of Provence herbs. You can not boil with them, just pour and turn off the stove. If the chicken cools down in the broth, it will be much tastier than a bird pulled out of the water right away.
Helpful advice! If the broth will not be used for other dishes (soup), then you need to pour as little water as possible and add more spices. Then the bird will definitely please with taste, it will not go into the broth.
How to season chicken soup
If the chicken is preparing for soup, then you do not need to add such a large number of spices when cooking the broth. You can limit yourself to a bulb, a slice of carrots, one leaf of laurel. After cooking, the broth will need to be filtered. In the finished soup, spices are added at the end.
How to season the dish:
- allspice, it’s better to just crush a few peas;
- mustard seeds;
- dry rosemary;
- coriander seeds;
- dried or fresh herbs.
If the soup is made from good broth chicken, then by itself it will turn out fragrant and beautiful yellow. However, the shade can be affected. If you get a gray and nondescript broth, you should add a little turmeric to it, or sprinkle the dish with sweet ground paprika.
Grilled chicken spices
Grilled poultry is cooked in many ways: in the oven, on the grill, electric grill and even in the microwave. Regardless of the option selected, you must first marinate it. Otherwise, nothing tasty will come of it. For marinade, you can use only dry seasonings or a mixture of them with wet bases (kefir, mayonnaise, soy sauce, honey, wine, etc.).
What spices to use for grilled chicken:
- rosemary;
- basil;
- coriander;
- dry or fresh garlic;
- pepper of any kind, you can mix;
- mustard seeds.
If you want to add a spicy aroma and taste, you can sprinkle a little nutmeg or grated ginger root. It is not necessary to use all of the listed spices at the same time. It is enough to add 2-4 species. Much also depends on the base of the marinade. If soy sauce or wine is used, then you do not need to clog their natural taste.
By the way, before sending it to the grill, wipe the bird dry, shake off all the pieces of spices, you can lightly grease it to form a golden crust.
Spices for chicken in a pan
If the chicken is simply fried, then it is rubbed with chopped spices, possibly pickled beforehand. If it is fried and then poured with sauce, vegetable juice, broth, then spices are added to the liquid, you do not need to rub the bird in advance.
What to add to fried chicken:
- dry, fresh garlic;
- basil;
- seasoning curry or turmeric;
- nutmeg;
- black, white pepper.
If you plan to serve chicken fried to a golden crust with cold sauce (sour cream with garlic, tartar, from tomatoes, etc.), then it is better to add spices to it, and only add salt and pepper to the bird.
What is not worth refueling a bird with?
Chicken is combined with many types of spices, but some are better not to add to it. For example, you should be careful with bay leaves. When cooking in a pan, you can throw it. But fried or stewed bird can only be spoiled, there will be an unpleasant aroma and bitterness.
What else is not worth adding:
- cloves;
- barberry;
- hops-suneli;
- dried, fresh mint.
Chicken absorbs spices very well, pickles quickly. Therefore, it is important not to overdo it. If suddenly after cooking the taste seems weak, then it is easy to regulate it with sauce, herbs, chopped garlic, mustard. With all this, the bird goes well.
