Bird gherkins. Chicken gherkins: a recipe for cooking in the oven whole and in portions. Chicken gherkin boiled-smoked

On the shelves of shops you can find an unusual type of bird, reminiscent of a quail - gherkin chicken. But only small sizes make him related to quail.

The gherkin is not so bony, more fatty and is a small broiler carcass. More expensive farm-raised gherkins, which are free-range, so they also have less fat.

Miniature chickens, nutritional properties are the same as regular boiler chicken, but their meat is more tender.

Therefore, the calorie content of gherkins is high - 139.7 kcal (plus or minus 10 kcal). This is due to the peculiarities of keeping and fattening.

Important! The meat of gherkins is non-dietary. It is purchased as a delicacy.

Recipes

After acquiring a few miniature carcasses, you need to think about which chicken recipes are best. If you need something quick to cook for dinner, then baking gherkins in the oven is suitable.

For taste, add garlic and rosemary. The secret to cooking rosemary chicken properly is to prepare the special sauce. Crushed garlic and sprigs of rosemary are added to melted butter, which is poured over the chicken before being sent to the oven.

Important! To make the carcass look perfect when served, do not forget to tie the legs of the chicken before sending it to the oven.

Method 1: If you have a little time, roll the chickens in spices or honey. A wonderful flavor combination - honey with black pepper. This mixture provides the carcass with a golden crust, and sweet-spicy notes appear in the taste.

Method 2: While waiting for guests, you can prepare stuffed gherkins. Stuff the carcasses with apples, rice, or caramelized vegetables.

Method 3: For the holiday, an exquisite dish of French gastronomy is suitable - Provencal gherkins. To prepare such a dish, you will need dry white wine, which, together with thyme, will give the meat a piquant taste and aroma.

What is a gherkin chicken

There are two versions regarding the origin of the name of these miniature chickens:

The name comes from the French word cornichon, which refers to small-fruited cucumbers. The name focuses on the small size of the chicken carcass. The weight of a gherkin chicken is only 350–600 g, while a conventional broiler weighs 2.2–2.5 kg. Three gherkins fit in one medium-sized frying pan.
The name comes from the phrase Cornish hen, which literally means Cornish chicken.

How do gherkin birds appear on supermarket shelves? They are mainly supplied by poultry farms. The broiler growing period is 39–42 days.

At first, poultry farms sold undersized chickens due to forced slaughter. But given the interest of buyers in the product, a new direction has emerged - the intentional supply of mini-chickens, which were served as a premium product. They cost more than conventional boilers.

You can buy such a chicken from farmers. They are grown on pasture, so farm gherkins are not so fatty and have different taste properties. Unlike soup farm chickens, they are more tender.

It is worth considering that the gherkin carcass, despite its diminutiveness, can be large for one serving, and sauces will add calories. If you prefer portion serving, you can serve these chickens in halves. But many guests will not refuse a whole gherkin weighing 350-400 g. You can also put the carcasses on a common dish: they will look simply luxurious.

Yulia Andreyanova's family is preparing to celebrate Catholic Christmas. This time there will be no turkey on the festive table, but gherkins.

In our family of hedonistic gourmets, there are many reasons for a festive dinner. Carnival in Rio, Lantern Festival in Thailand, equinox day, full moon night and even Oktoberfest. And that's not counting the Russian holidays with Olivier and aspic. So we arrange a dinner for Catholic Christmas, albeit not solemn, but strictly annual.

In the 20th of December, hands reach to decorate a Christmas tree and hang light bulbs, so that a festive mood reigns in the house and faith in miracles glimmers.

We bake wishes in cookies, children make pomanders from oranges and cloves, and mother invites a family of French friends to visit, for whom this day is very special.

This year we will not have one big turkey, but a scattering of miniature birds - a familiar farmer gave us a bouquet of gherkins. Gherkins are chickens weighing less than 1 kg. Our birds weigh 400 g each. Keep in mind that there is so little meat in a gherkin that a grown man can easily eat three pieces. Especially one as plump as Santa Claus.

Santa's Christmas Gherkin Chicken

What do you need:

Gherkin chickens ( 2-3 pieces per person)
ground black pepper
ground coriander

For marinade:

soy sauce (2 parts)
honey (1 part)

What to do:
Prepare marinade by mixing soy sauce and honey.

Lightly beat off the chickens. Grate with salt, pepper, coriander and pour marinade.

Preheat oven to 220 degrees.

Line a baking sheet with baking paper and lay out the chickens. Bake for 11 minutes on one side and another 11 minutes on the other. We take out and serve " Treats for Santa».

YULIA ANDREEANOVA:
“I was born on June 21, the longest day of the year, the same day as Prince William. I have two red diplomas. I speak five languages - Russian, English, Italian, French and Ukrainian, just like my grandmother. I managed to work in various companies, and as a result I chose what I get great pleasure from: tossing words, catching them and putting them into sentences. I'm lucky and I have great intuition. I can cook, sew, drive a car. More than anything in the world I love Chekhov's stories, being lazy and eating delicious food. I almost always manage to combine these three pleasures.

Yulia Andreyanova's recipes:

Fried pies with cabbage

As one of the simple plots, I offer you fried pies "Love of the Little Red Riding Hood". This is the most traditional grandmother's recipe.

Chicken breast roll with feta cheese

Yulia Andreyanova cooked a simple and flavorful Greek dish that she first tried 20 years ago in Athens ...

“Recently, the fish and I realized that we can’t live without each other,” Yulia Andreyanova admitted to us and shared a recipe for her grandmother’s signature ...

Lobio

Pkhali, khinkali, tkemali, ajapsandali - why not a declaration of love? I fell in love with Georgian culture after attending a real Georgian wedding ...

Appetizing chicken gherkins, baked in a ceramic dish with a side dish of rice and mushrooms! This time there will be no turkey on the festive table, but gherkins. Gherkins are not only small cucumbers, they are also informally called small chickens.

The tender meat of gherkin chickens will appeal to both adults and children. The taste of gherkins has not yet been spoiled by the large amount of compound feed that is fed to chickens on our farms. Carnival in Rio, Lantern Festival in Thailand, equinox day, full moon night and even Oktoberfest. Gherkins are chickens weighing less than 1 kg. Our birds weigh 400 g each.

Line a baking sheet with baking paper and lay out the chickens. Gherkin chicken - what could be better for amazingly delicious family dinner! Gherkin chickens - will make a splash if you invite guests (for any reason).

Christmas Recipes - Chicken Gherkins

In this recipe, we marry the delicate flavors of chicken with the powerful flavors of garlic and rosemary to achieve a combination of juicy meat and golden brown. After removing the chickens from the brine, rinse them under running water and pat dry with paper towels, then rub inside and out with salt and black pepper. Don't overdo it with salt - the chicks will come out of the brine quite salty.

Strain the oil and brush the surface of the chickens with it, and place the remaining garlic and rosemary inside. Place the chickens in a baking dish and cook in an oven preheated to 200 degrees for about 30 minutes, periodically pouring over the secreted juices. Leave the chickens in a warm place for 5 minutes and then serve, one per serving. We sell two varieties of gherkins - relatively well-fed carcasses with plump legs, but they contain about 450 grams, that is, more.

That is how I called my new book, which includes 70+ recipes for vegetable preparations, various snacks, dry-cured sausages and pies. Squeeze juice from oranges, add honey, soy sauce, cinnamon and ginger to it. Cut the chickens on the breast and press them with your hands, like a press. Place the chicken on a foil-lined baking sheet and pour over the marinade. Bake at 180 degrees for 25 minutes (oven must be preheated).

Lena, good afternoon! I cooked chicken yesterday. 150 grams of rice for 2 of my chickens turned out to be a lot. only half of the filling left, although I tried to cram more. Take my report. To be honest, the chickens bought the day before. Everyone knows that chicken meat is much more tender than adult chicken meat, and it cooks faster.

After 45 minutes, bring the temperature to 180 degrees, open the lid of the patch and leave the dish in the oven for another 15 minutes so that the chickens are reddened. Our family loves chicken. And now on the table there is a tanned fragrant chicken with a crispy crust, the whole family assembled (me, husband and daughter) the question arises: how to share it? Cover the chicken with foil, place the stuffed peppers in a baking dish.

Yulia Andreyanova's family is preparing to celebrate Catholic Christmas. In our family of hedonistic gourmets, there are many reasons for a festive dinner. And that's not counting the Russian holidays with Olivier and aspic.

What to cook quickly for dinner, what to cook recipes

In the 20th of December, hands reach to decorate a Christmas tree and hang light bulbs, so that a festive mood reigns in the house and faith in miracles glimmers. We bake wishes in cookies, children make pomanders from oranges and cloves, and mother invites a family of French friends to visit, for whom this day is very special.

Keep in mind that there is so little meat in a gherkin that a grown man can easily eat three pieces. Especially one as plump as Santa Claus. Bake for 11 minutes on one side and another 11 minutes on the other.

Don’t forget to turn the chickens halfway through cooking so that they are evenly fried and covered with a golden crust.

YULIA ANDREYANOVA: “I was born on June 21, the longest day of the year, on the same day as Prince William. I managed to work in various companies, and as a result I chose what I get great pleasure from: tossing words, catching them and putting them into sentences. I'm lucky and I have great intuition. More than anything in the world I love Chekhov's stories, being lazy and eating delicious food. I almost always manage to combine these three pleasures.

Show a little imagination, spend a little more time - the family deserves it and will truly appreciate it! Melt the butter in a small saucepan over medium heat, add two crushed garlic cloves and two sprigs of rosemary and sauté until browned. And fragile ballet specimens with thin bones and weighing three hundred grams or even less.

We send it to the oven for 30 minutes. After 30 min. We remove the foil, and return the peppers with chickens to the oven for another 30 minutes. Bon Appetit

These are the same recipes that will allow you to cover festive table with minimal cost. Salt and pour over the marinade. You can do the same with other problem areas. The septuplet twins graduated from high school In November 1997, nine weeks premature, Bobbie McCohugh gave birth to the world's first surviving septuplets. I cooked in an electric oven, convection mode, on the middle shelf. I had more than enough.

Zarina, I already wrote that our poultry farm began to produce gherkins. This year we will not have one big turkey, but a scattering of miniature birds - a familiar farmer gave us a bouquet of gherkins. Take two gherkin chickens, cut them along the chest, wash them well and dry them with a paper towel. The chickens turn out to be amazingly tasty, juicy, fragrant - extremely tasty! The recipe is not complicated and is quite quick to prepare.

Previously, on sale, one could often find French chickens coquelet (cockerel) weighing 600-650 grams in the freezing department. But recently, more and more often, domestic small chickens, the so-called gherkins, from 550 to 700 grams, have begun to appear on store shelves, I have not seen less. Sometimes it is very convenient to cook such chickens, because one piece will turn out per serving, that is, per person. Lovers of digging in the bones will get special pleasure.

Ready-made chickens are very tasty, and thanks to a simple reception, they are also very juicy. In general, some pluses, not counting only the price, for some reason they have it unreasonably high, in my opinion.

We will prepare the products for cooking gherkin chicken in the oven according to the list. Remove the chicken from the package, rinse under running water. As a rule, they are always clean, it is not necessary to remove the remnants of feathers or tar down.

Also wash thyme and peeled garlic.

Pour one and a half liters of slightly warm water into a deep bowl, add salt and sugar, dissolve them completely.

Put the chicken in the cooled brine, leave it in it for 30 minutes. Due to this, the meat of a small chicken will remain juicy during baking, especially the breast, which dries out in the oven instantly.

Now take the cockerel out of the brine, let the water drain, put it in the smallest baking dish. Tie the legs with natural twine or cooking twine, sprinkle the meat inside and out with sea salt and freshly ground black pepper.

Now chop a large clove of garlic, tear the thyme sprigs, put them in a bowl. Put a tablespoon of quality butter to them, put in the microwave for a minute.

Using a silicone brush, brush the skin of the chicken with fragrant oil, then put the gherkin chicken in the oven, preheated to 180 degrees, for 30-40 minutes. From time to time, continue to lubricate the skin with the remaining oil. After a while, make a puncture with something sharp on the thigh or on the chest. If absolutely clean and transparent juice comes out, the chicken is ready.

The size of the finished cockerel is clearly visible against the background of forks and on a regular dinner dish. It really turned out to be one serving, because after removing the bones, pure meat remained, I think, about 300 grams, maybe a little more. But the cockerel is really very tasty and juicy, perhaps due to the cooking method too.

In some countries, these chickens are especially popular, they are served in several pieces on a large dish - each with a whole cockerel. Enjoy.

The young broilers got their name not for their small size, but from the English name Cornish chicken. The meat of such a bird is tender and juicy. And in terms of size and weight, they can be served at the rate of one chicken per serving.

Gherkin chicken in the oven is baked in half an hour and does not require effort from the hostess. Such chickens, served on a festive table on a large platter, look impressive. Their aroma and taste will appeal even to spoiled gourmets.

This is a simple recipe, but the result is always excellent.

Ingredients:

gherkins - 2 pcs.;
garlic - 5-6 cloves;
rosemary - 6 pcs.;
butter - 50 gr.;
salt pepper.

Cooking:

Rinse chicken carcasses and pat dry with a towel.
Sprinkle them with salt and pepper inside and out.
Melt the butter in a frying pan, add a couple of sprigs of rosemary and two cloves of garlic. It is better to crush the garlic with the back of a knife so that it releases its flavor faster.
Brush the inside and outside of the carcass with flavored oil.
Place the remaining garlic and herb sprigs inside each chicken.
Tie the legs to keep the carcasses in a beautiful shape.
In a very hot oven, send the form with chickens for half an hour.
You can periodically take out a baking sheet and water the carcasses with the juice that stands out to get a beautiful and crispy crust.
Take out the mold and remove the strings from the legs.
Transfer the finished gherkins to a dish, you can put boiled potatoes or fresh vegetables around the edge.

Small chickens are prepared one for each guest.

Stuffed gherkin chicken in the oven

Cooking gherkin chicken in the oven with stuffing will allow you to not think about a side dish. After all, this is a full dinner with meat and rice with vegetables.

Ingredients:

gherkins - 2 pcs.;
pumpkin -100 gr.;
rice - 100 gr.;
soy sauce - 60 gr.;
honey - 1 tbsp;
mustard - 2 tsp;
tangerine - 1 pc.;
salt, spices.

Cooking:

In a bowl, combine soy sauce, honey, mustard and mandarin juice. Add spices to your taste. It can be a mixture of Provence herbs or curry. You can add dried garlic and ginger. Focus on your preferences.
Coat the prepared chicken carcasses with half of this mixture.
Boil the rice and mix it with pumpkin pieces.
Any vegetable can be used instead of pumpkin. Mushrooms with onions are perfect.
Pour the remaining marinade into the mixture of rice and pumpkin, add herbs and spices if desired.
Stir, and stuff your gherkins with this mixture.
Tie the legs, lay in a suitable form, after lubricating it with oil.
Send in a preheated oven for half an hour.
It is better to serve such a dish in portions, making an incision so that the filling is easy to get with a fork.

Ingredients:

gherkins - 2 pcs.;
lemon -1 pc.;
garlic - 2-3 cloves;
soy sauce - 30 gr.;
olive oil - 2 tbsp;
salt, spices.

Cooking:

Mix lemon juice, soy sauce and olive oil in a bowl. Press the garlic and add chicken spices.
Coat washed chickens with this marinade and leave in a cool place for an hour.
Place the carcasses in a roasting sleeve, secure the ends. Lay on a baking sheet.
Roast the gherkins in a very hot oven for about half an hour.
Ten minutes before they're done, cut open the bag to brown the chicken.
Serve with vegetable salad, or prepare a side dish of your choice.

Such fragrant and juicy chickens can be cooked for lunch on a day off, or served as a hot dish for a holiday.

Chicken gherkin in the oven with buckwheat

In Russia, it was customary to stuff piglets and geese with such a filling. Why not cook chickens in this way! salt, spices.

Cooking:

Spread the prepared chicken carcasses with mayonnaise, salt and pepper.
Set aside.
Boil the buckwheat.
Cut champignons or wild mushrooms and fry in vegetable oil until golden brown.
Peel the onion, chop and fry in a separate pan.
Mix mushrooms, onion and buckwheat. Salt, add spices if desired.
Stuff the chicken carcasses tightly with this mixture.
Place on a baking sheet and bake until done.
Buckwheat will be soaked with chicken juices and will become a juicy and fragrant side dish for gherkins.

When serving, you can sprinkle the dish with fresh herbs.

Cook gherkin chicken in the oven with golden brown and juicy tender meat can be quickly and easily. This dish will be highly appreciated by all your guests. Bon Appetit!