Oven cooked chicken breast with liquid smoke
The chicken breast cooked with liquid smoke in the oven is very tasty, it smells of bonfire and smoked meats. Liquid smoke is produced from decay products of hardwood - aspen, apple, alder. The smoke is condensed, then fractionated. One of the fractions is purified, distilled, infused in barrels, and the result is a fragrant liquid, which in the conditions of a city apartment allows you to cook meat with the smell of a fire.
This aromatic liquid should be added with caution - if you overdo it, the chicken skin may be bitter. I advise you to taste the liquid before preparing the brine. The golden hue of the chicken breast gives not so much smoke as ground turmeric. Turmeric is abundantly sold in the ranks of oriental spices in any market. Be sure to wear medical gloves when rubbing meat with turmeric, this will save manicure!
- Preparation time: 24 hours
- Cooking time: 35 minutes
- Servings Per Container: 6
Ingredients for making chicken breast with liquid smoke:
- 1 chicken breast weighing 700-800 g;
- 25 g of coarse sea salt;
- 50 ml of liquid smoke;
- 5 g ground turmeric;
- 3 g of smoked paprika and ground red pepper;
- 20 ml of olive oil;
- 1 onion;
- sleeve for baking;
The method of cooking chicken breast with liquid smoke in the oven
Thoroughly wash the chilled chicken breast with cold water under the tap. I ignore the latest recommendations that washing chicken is harmful, they say, pathogenic bacteria spread throughout the kitchen. I’m more worried about any household chemicals, in which, you must admit, a bird is often steeped to give it a presentation.
So my verdict is to wash the bird!
Next, we make a brine in which the chicken breast should spend about a day. For brine, it is best to take coarse sea salt, it tastes better with it. So, measure the salt, pour into a small pan of stainless steel or glass.
Next, pour liquid smoke and warm boiled water, mix until the salt is completely dissolved, cool to room temperature. You will need a little water (200-250 ml), it is better to add later.
Then put the chicken breast in a saucepan so that it completely hides in the brine.
We close the pan with a lid tightly, remove it to the lower shelf of the refrigerator for 24 hours.
After a day, we remove the chicken breast from the brine, dry it with a paper towel, sprinkle with ground turmeric, smoked paprika and ground red pepper.
Next, pour the chicken breast with olive oil, carefully rub the spices. Turmeric stains yellow around to keep your hands clean; use rubber gloves.
We take the baking sleeve, put the onion head, cut into thick rings, into it, spread the chicken breast on the onion.
Place the sleeve with the chicken on a baking sheet. We heat the oven to 180-200 degrees Celsius. Place the pan with the chicken breast in the middle of the oven. Bake for 35-40 minutes.
Cool the chicken in the sleeve, then remove the film and serve to the table.
Instead of a sleeve, you can wrap the chicken breast in several layers of parchment, and then in foil. The only difference is that the cooking process is not visible.
Chicken breast cooked with liquid smoke in the oven is ready. Enjoy your meal!