"Lousy" chicken in a tandoor

Category: Meat dishes
Horseradish chicken in tandoor

Ingredients

A hen one or two
Salt, black pepper taste
Horseradish 1 can / pack
Mayonnaise 100 - 200 gr

Cooking method

  • Well, - spring has come, May weekend! My tandoor survived the winter safely, in an open-air courtyard, just covered with plastic wrap.
  • Let's bake a chicken. Even two at once, because the gathered all honest company has one average trigger - for one tooth. True, buffalo wings were still fried there, but the task was clearly set: two hammers at once.
  • There are a lot of recipes and videos of chicken in a tandoor. I will just share another one, our recipe (polichinelle?), The success of which is ensured in 100 cases out of 100. As a matter of fact, for a very long time we have been baking chicken the only way, and not otherwise, both in the oven and in the tandoor. Chicken meat turns out to be very tasty and always juicy!
  • And the recipe is very simple: horseradish, horseradish, and horseradish again!
  • We wash and dry the chicken. Rub it with salt and pepper, to taste. Next, in the container in which we will marinate the trigger, or two, add a whole jar / package of banal table spicy horseradish, and mix it with mayonnaise. In this case, mayonnaise does not have any special taste function, but only, basically, is a thickener, with which horseradish will be held on the chicken. Thoroughly and thickly coat the chicken with this red-pink mixture - outside and inside, and send it to the refrigerator - for at least two hours, or better overnight or more. The amount of horseradish and mayonnaise can be varied at your discretion. But - the more horseradish, the juicier the chicken will be.
  • The most important thing: at the end of cooking - the taste, smell, and pungency of horseradish on and in the chicken does not remain at all. All the essential oils that determine the smell and pungency of horseradish will evaporate completely under the influence of temperature, and any of its white meat can be safely given to both children and ulcers. And as a reminder that horseradish was involved, there will be only pinkish marks on the surfaces of the chicken that have not been roasted to death. I repeat once again - this is how the chicken turns out to be very juicy, even the breast, which will be ready, and at the same time moist and spicy. I find it difficult to explain the physics and chemistry of the process, but I only assume that the essential "horseradish" oils, before everything disappears, help to retain moisture in the meat.
  • Bon Appetit!

Note

Shl. In the video, that unwashed, unkempt overgrown gray-bearded bum with gloves is me ...

Zhannptica
Class !!!!!
Scarecrow
Well, sho for such people, huh ?!))) how now to eat eat something hunting!))

I have a tandoor, the whole chicken was cooked more than once. But every time it is insanely delicious, like a shish kebab, which does not get boring))).

But. Can I have one nuance, won't you be offended by me? It's not horseradish that gives your chicken juiciness (although, perhaps, he also adds his own chic note). A prearranged ambassador. This is a very famous technique in cooking, based on the properties of salt to retain water in the fibers of the meat (the famous dry salted fried chicken Dory Greenspan describes everything well). For several hours, the salt penetrates deeply inside and keeps the juice evenly throughout the entire thickness. Then a very high temperature (tandoor is a strong heating) and the upper layers of meat (protein) curl up, locking the juice inside. Try to do all the same, but without shit - amazed, but the effect of juiciness will be the same. Taste - I do not guarantee, horseradish brings something of its own in any way.

Kapet
With all due respect to you, let me disagree ... The difference "with horseradish" and "without horseradish" is quite tangible! We have never had "punctures" with overdrying chicken meat with horseradish. To dry out such a chicken, you need to really, really try ...This is very easy to check - generally exclude salt at the pickling stage, and salt it after cooking and slicing ... Salt from mayonnaise and horseradish is a drop in the sea ...
Moreover, I salt such chicken very sparingly, because I don't like hot salted meat, preferring to compensate for the lack of salinity with various hot sauces, like Tabasco or Pain is Good, or dips ...
Tanyulya
Thanks for the recipe and video.
We must stir up the same chicken with our own, otherwise I have all the meat and meat tandoor.
I'll definitely try with horseradish, maybe I'll show it next weekend.
Stafa
And leave the chicken thickly smeared when immersed in the tandoor? And how long is the chicken baked approximately? And then the only time they made a whole chicken and burned it completely, moreover, immediately. But that was almost immediately when buying a tandoor.
Kapet
Stafa,
Yes, we leave the "spread" on the chicken. It, let's say, does not impair the taste of the crust.

Chicken roasting time depends on its weight, and the volume and structure of the tandoor. Our tandoor is insulated, that is, two-layer, - it keeps the temperature well. A two-kilogram hammer is cooked in about an hour, provided that all coals are removed from the tandoor after warming up. Two chickens at once, as in the video, cooked for one hour and twenty / thirty minutes - I don't remember exactly. If, after warming up the tandoor, you leave some coals in it under the chicken, then the chicken turns out to be smoked, from the smoke from the coals, formed from dripping juice, fat, and coating / marinade. But this time specifically, under the hammers, I put a cast iron pot with a small amount of water, to create a more humid aura in the tandoor, so as not to burn: reinsurance, just in case, because I cooked two chickens right away for the first time ...

Shl. Next time I put potatoes with champignons, onions and bell peppers in a pot with water, under a chicken, maybe something sensible will come out ...
Stafa
Thank you very much for the delicious chicken. My husband really liked the chicken. It took 45 minutes to prepare - the weight of 1700 chickens. They cut up the chicken - and inside the horseradish for a snack, dipped it instead of sauce.
Kapet
Stafa,
To your health, Svetlana! When we cook such a shitty trigger, the holes from the side, sorry, assholes and necks remain open - so there is practically no liquid horseradish inside, and there is nothing to dunk in ... But, if it’s also delicious in another way, then I’m only glad for you!
I do not in any way claim any exclusive authorship of this recipe, because it, too, in its old days, was safely borrowed from some friends, and took root from us ...

Shl. By the way! It happened a couple of times in our practice that the freshness of the original chicken was suspicious. And it was this "shitty" recipe that made it possible to achieve an excellent result, so that the mosquito of the nose does not undermine suspicions or insinuations in relation to the finished dish. In other words, if something is not quite right with the trigger, but the toad took it by the throat specifically, then try this recipe - maybe everything will turn out to be very worthy ... Fuck, - like a powerful natural bactericide, sometimes it works wonders ...
I do not suggest cooking spoiled meat at all, but there are times when it is, as they say, "on the brink". And then everyone puts a comma for himself in the phrase "Cooking cannot be thrown away" ...
Stafa
How it happened that there was horseradish inside with a chicken standing on a skewer is a mystery. But the fact is that. But I stuffed a lot of horseradish inside, since there were really a lot of cans for chicken, but what good is just lying in a saucepan.
Mirabel
Stafa, Sveta! So not just coat the chicken with horseradish, but just stuff it directly?
I want to try it on a spit.
Stafa
Vika, that shit from the can was sooooo that it could be stuffed into another chicken.
Irgata
Quote: Stafa
They cut up the chicken - and inside the horseradish for a snack
horseradish (horseradish + tomatoes) slightly salted in the freezer 20 liters in 330 ml yogurt bottles - where do I finally use it - for marinade of meat and chickens before AG
and mayonnaise can be omitted



Added Thursday, May 12, 2016 6:07 PM

Quote: Kapet
Horseradish, - like a powerful natural bactericide, sometimes it works wonders ...
also great + you can marinate for a longer time, you never know the cooking has not developed, and the meat / hammer will not dry out raw

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