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Baked bacon hammers

Baked bacon hammers

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The coicanels are washed well and dried.

Sprinkle with vegeta, pepper and paprika and leave in the fridge for 30 minutes.

Roll each hammer into a slice of bacon and catch with a toothpick.

Put the oil in a pan and put the hammers wrapped in bacon.

Sprinkle with vegeta, pepper and paprika, pour the wine and a little water.

Put in the oven for 30-40 minutes.

Turn on all sides and sprinkle with the sauce from the pan from time to time.

When they are nicely browned on all sides they are ready.

Remove the toothpicks before serving.

Eat hot with garnish and salad.

I ate with new french fries and new garlic.

Good appetite!


In general, hard and harsh game meats require maturation in two stages: pheasanting and marinating. I told in pheasant steak recipe about fezandare - see here.

Marinating is done to further tenderize the meat and to flavor it. Our marinade is called pat or stain and has acidic (vinegar, lemon juice, wine) and aromatic components (bay leaves, peppercorns, etc.). Marinades can be cold or hot. The staining time depends on the age of the animal, the type of meat (piece) and its dimensions - whether it is a large piece or cut into slices, cubes, etc. The wild boar or deer need this marinade for 24-48 hours, but it takes the young deer 8-12 hours.

How to salt lean meat before cooking?

What annoys me about stains is that we all have "stas": with wine (often red), bay, pepper, onion. Then I don't want absolutely any game steak to have these tastes and flavors! That's how I decided to fry this venison pulp by keeping it in a simple brine (brine in lb. English) to help hydrate this lean meat without affecting its natural flavor. This brine is composed of 4 teaspoons of salt per liter of cold water. That's it!

I did just like the whole turkey steak (see here) dipping the venison or deer pulp in a large container with water and salt. It stayed in the fridge for 2 days. The meat must be well covered by the saline solution (possibly turn it over). The brine works wonders and the meat becomes extraordinarily tender. In addition, the meat will be salted moderately and deeply. I apply the same technique to the weak pork chop & # 8211 see here and here.

Other useful tips to get a tender and juicy venison steak it would be seasoning it 12 hours in advance and keeping it in the pantry (not in the fridge) as well as baking at low temperature (150 C) for 3-4 hours. You will see below how I proceeded and I assure you that this pulp was something of a dream! You could almost eat it with a fork.

A year ago I received another deer (male) which I prepared similarly (baked leg) and from the various pieces that fell into the shape I made a delicious paprika with cream served with steamed Slovak dumplings & # 8211 see here.

From the quantities below it results approx. 12 servings of roast deer with brandy sauce. It is delicious and cold the next day, cut into thin slices. Consider the following times: 48 hours in brine (in the fridge), 12 hours marinating with spices (in the pantry) and 3 1/2 hours baking in the oven.

Baked Chicken Hammers

Baked chicken hammers. Rice pilaf with vegetables and. Chicken legs with dumplings 6. Recipe video chicken legs with mustard in the oven recipe details. I kept saying that I prefer the meat on the bone to the wings instead of the chicken breast, which I find uninteresting.

Soft and sweet chicken legs with parsnips 9. The legs are cleaned of tulle and thick yellow skin at the base. When they are almost ready, we add the wine. Baked chicken legs with wine and garlic 4.

Chicken meat except for wings and hammers is not necessarily my favorite but if it is cooked and seasoned properly I eat it with pleasure. Wash well in two or three waters then drain in a strainer. These baked chicken legs with garlic and rosemary are baked for 60 minutes at 180 c. Baked chicken hammocks delicious chicken recipe bread crispy and delicious baked chicken hammers.

Okay with a little care and it can be turned into something tasty but only if it is cooked properly you see here a baked chicken breast that has not dried at all. Wash the hammers, season them to taste, then put them in a heat-resistant dish, add the tomato juice and fill with water. Baked chicken legs with vegetables. The recipe for chicken legs with baked yogurt is wonderful when we really don't know what to cook for lunch or dinner.

Chicken legs with ginger and quince in the oven 11. Let it brown. Usually chicken is always present Chicken legs marinated in wine with pea sauces 8.

How to cook baked chicken hammers and the tastiest recipes for baked turkey hammers hammers soup baked chicken meat oven baked chicken croquettes baked chicken meatballs baked chicken meatballs baked country chicken oven chicken breast in the oven chicken breasts in the oven. As you can easily guess from the picture below the ingredients for these chicken legs and chicken wings prepared in the oven in crispy crust are very very simple. Baked chicken hammers recipes. Http www video recipe en recipes chicken legs with mustard in the oven html for more recipes.

After 40 to 45 minutes, remove the lid or aluminum foil and let it brown for another 15 to 20 minutes. Baked chicken hammers. How to prepare hammers in the oven. If you use smaller and sectioned chicken legs you will need to reduce cooking times so that they do not dry out.

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1 chicken
1 kg of potatoes
2 onions
2 tomatoes
15 slices of bacon
1 tablespoon vegeta
Oil and margarine for greased tray

For the spice paste with which we grease the chicken:
1 tablespoon vegeta
1 tablespoon hot paprika
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon granulated garlic
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons margarine

Method of preparation:
Peel an onion and cut it into larger pieces.

Wash the tomatoes and cut them into cubes.

We clean the potatoes, wash them and cut them into larger cubes.

Put onions and potatoes in a bowl, season with vegeta and add 3 tablespoons of oil and mix.

Cut the bacon into thin slices.

In a bowl put the following spices: vegeta, hot paprika, pepper, salt, granulated garlic, oregano, rosemary. Add two tablespoons of margarine and mix everything until you get a paste.

Wash and clean a whole chicken, then grease it with the paste prepared before. Grease a pan with margarine and put the chicken in the pan with the chest down.

We add around the chicken in the pan, the potatoes and onions, we pour a little oil in the pan, we put the bacon slices over the potatoes and onions and we put the tray covered with an aluminum foil in the oven.

Leave the chicken in the oven for 30 minutes with the aluminum foil over it, then remove the aluminum foil and leave the chicken in the oven for another 10 minutes on the same side, to brown. After 10 minutes, take the tray out of the oven, turn the chicken on the other side, add the diced tomatoes beforehand and leave everything in the oven for another 30 minutes until the chicken is well browned.

Baked carbonara potatoes

Place the cut potatoes in an ovenproof dish of approximately (30X20cm).

Cut the bacon into small pieces.

Put the bacon in a pan over medium heat and cook for about 5-6 minutes or until nicely browned.

In a bowl mix with a whisk 450 g of liquid cream 5 yolks.

Then add the grated cheese, browned bacon, parmesan and pepper. Mix well with a spatula.

Pour the whole composition into the pan over the potatoes.

Stir a few times until the potatoes combine with the sour cream sauce.

Put in the preheated oven at 190 degrees Celsius for 30-35 minutes or until nicely browned on top.

Serve the hot carbonara potatoes with freshly chopped parsley.
Eat in moderation!


Recipe for crispy baked chicken legs

Ingredient crispy chicken leg

  • five skinless chicken legs
  • an egg
  • a yogurt
  • juice of 1/2 lemon
  • a tablespoon of flour
  • a tablespoon of sesame
  • a spoonful of breadcrumbs
  • salt, pepper, paprika.

How to prepare crispy chicken legs

Chicken legs are marinated in yogurt, salt and lemon juice in the evening. The next day, the thighs will be passed through beaten egg, the mixture of flour, breadcrumbs and sesame. Then put the thighs in a sturdy bowl that you greased with butter, sprinkle a little olive oil and add them to the oven until browned, at 180 degrees. When they are almost ready, sprinkle the thighs with a few drops of olive oil to moisten the breadcrumbs.

Crispy chicken legs can be served with baked potatoes and hot pepper jam.

How to make these crispy bacon potatoes in the oven recipe for smoked baked potatoes?

Preparation of smoked baked potatoes (bacon, kaiser, ribs, ham)

If you have new potatoes, they are washed and cleaned with an abrasive sponge. If the skin is thin, you can leave them with the skin. I had older potatoes that I peeled in a thin layer with a peeler. Then I cut them into wedges and rinsed them in several waters. In the end, I drained them thoroughly in a strainer and then I wiped (tamponed) them thoroughly with kitchen towels (textiles, not paper). We need to get rid of as much moisture as possible because otherwise it will prevent the potatoes from browning.

The potatoes are salted and peppered, mixed with oil and finally with the chopped bacon. If the bacon is very salty, be careful with the salt! I used a raw-dried and smoked bacon. You can also use kaiser, ham or smoked ribs.

After that I mixed everything and placed the potatoes in a tray lined with baking paper. If you want the bacon not to be so crunchy, you can add it later, 10-15 minutes before the end. But I really liked the smoky aroma given to the potatoes but also the crunchy texture of the bacon. Be careful not to overcrowd the tray! The temperature of baking or frying the potatoes is crucial and my advice is not to overload the tray or the pan because the potatoes put on top of the pile will be smothered in their own juice instead of fried.

Bake potatoes with crispy bacon in the oven

I put the tray in the preheated oven at 200 C (up + down + ventilation or high stage in the gas ovens) and let the potatoes fry for 30 minutes (the time can be extended up to 45 minutes & # 8211 depending on the oven ). I was careful that it browned nicely but did not burn. Potatoes should not be mixed or turned.

Method of preparation

Hammers washed and cleaned of skin (remove) grow in places, grease with a little oil, grease with mustard, then salt and season. Wrap each in a slice of bacon, then place next to each other in tray, add the wine and 100 ml of water and put in the oven, approx. 40 minutes. until they intertwine and brown nicely.

Put the cabbage in 2-3 boils, drain and pass under a stream of cold water, then with the peeled and red potatoes put in the pan, sprinkle with oil, salt and season, then pour a little water and put in the oven, approx. 20 minutes until golden brown. Sprinkle with green dill.

Ingredient: lemon juice and slices for serving, 2 cloves of garlic, 12 hammers of chicken, 12 slices of smoked bacon, arugula

Preparation: preheat the oven to 200 ° C /. Mix the lemon juice with the garlic and season. Prick the meat several times with a sharp knife, then sprinkle with lemon-flavored lemon juice. Wrap each hammer in a slice of bacon, then place in a ceramic tray. Sprinkle with the rest of the lemon juice. Bake for 45-50 minutes, until the meat penetrates and the bacon becomes crispy. Sprinkle with lemon juice and serve with arugula and lemon slices.

Marinated Chicken and Vegetable Hammers, in the Oven

Put the yogurt / sana in a larger bowl and add the paprika, rosemary, turmeric, garlic, salt and pepper and optionally, hot paprika, curry and nutmeg.
Mix the marinade well until the yogurt acquires a uniform color and all the ingredients are homogenized.
Prick the hammers from place to place that have been previously cleaned, washed and drained.
Put them in the prepared marinade and mix well, so that the hammers are greased all around and covered with marinade.
Refrigerate the dish for at least 2 hours, but preferably in the morning until noon.
The longer you leave the chicken hammers to marinate, the more tender and fragrant they will be.

Meanwhile, prepare the vegetables.
Peel the potatoes and carrots and cut them into thicker slices, respectively the slices.
If you use new, smaller potatoes, leave them whole or cut them in half.
Sprinkle the vegetables with a little oil, mix, then season with salt, pepper, paprika, to taste and mix well.
Put the potatoes / vegetables in a pan greased with butter.

Place the chicken hammers on top and evenly pour the remaining marinade.
Sprinkle butter cubes on top.
Put in the hot oven, for about 35-40 minutes, at 180 degrees or until the meat and vegetables are done and nicely browned.
Turn the chicken hammers halfway through the oven while they are browned nicely on both sides.

Serve hot, serving vegetables and chicken hammers on a plate. If you prefer, add a seasonal salad or pickles.