Foil is an indispensable tool in the kitchen. The products prepared in it are distinguished by a delicate taste, they preserve useful substances and vitamins as much as possible, which are lost with other methods of heat treatment. Foil can be used to bake poultry, meat, fish and seafood, mushrooms and vegetables, prepare cold snacks, and make muffin and muffin molds.
Foil Stuffed Chicken Recipe
To cook stuffed chicken in foil, you need the following ingredients:
- 1 chicken carcass (1.5 kg);
- 1 apple;
- 60 g pitted prunes;
- 40 g of dried apricots;
- 2 cloves of garlic;
- 50 g sour cream;
- seasonings for chicken.
Rinse the chicken carcass thoroughly and pat dry with a napkin or paper towel. Mix sour cream with chicken seasoning and other spices to taste. Grease the carcass well on all sides and let the chicken stand for 40 minutes.
Rinse dried fruits and cover with boiling water for 20 minutes. Then drain the water. Peel the garlic cloves and cut into strips. Cut 2 pieces of dried apricots and prunes into 4 pieces. Make cuts in the carcass and stuff the dried fruit and garlic into the chicken.
Finely chop the remaining prunes and dried apricots, remove the core from the apple and cut the pulp into slices. Mix the dried fruit with the apple and fill the chicken carcass with the mixture. Then carefully wrap the stuffed poultry in foil, place on a baking sheet and bake in the oven for 45-50 minutes at 200 ° C. After this time, remove the chicken from the oven, carefully unfold the foil, fold the edges and place the baking sheet with the stuffed poultry in the oven for another 10-15 minutes.
Foil-wrapped foods are baked without the addition of oil, making them dietary. In addition, they retain their natural taste and nutritional properties.
Ham in cheese recipe
Foil is used not only for baking poultry, meat, fish or vegetables, but also for preparing cold snacks. To make ham in cheese, you need to take:
- 300 g of ham (a bar with a diameter of 5-6 cm);
- 400 g of cheese;
- 20 g of gelatin;
- 80 g of greens.
Pour gelatin with chilled boiled water (50 milliliters of water is taken for 20 grams of gelatin) and let it swell. Then, stirring continuously, heat in a water bath until the gelatin is completely dissolved.
Grate the cheese on a fine grater. Wash parsley or dill greens, dry, chop finely and mix with grated cheese, add gelatinous mixture and mix well.
Spread the foil on the work surface and spread the cheese mass on it in an even layer. Place a block of ham on top and carefully wrap the cheese on all sides, gently lifting the edges of the foil. Then wrap the resulting roll tightly in another layer of foil and place in the refrigerator for 2-4 hours. Remove the foil roll and cut into round slices before serving.
