Red meat of indochka tastes almost the best of all poultry. It is close in composition to game, contains only “light” fats. The selected recipes for cooking indochki are accessible and simple, suitable for every day and for a special occasion.

Oven baked whole in a sleeve in the oven

We stop on a fresh or chilled bird. It is better to cook frozen carcass in slices.

You will need:

  • one carcass of a medium-sized indochka
  • three fragrant apples;
  • sprigs of thyme;
  • coarse salt;
  • two tablespoons of mayonnaise;
  • small pepper;
  • half the middle head of garlic;
  • three tablespoons of thick sour cream.

Step-by-step instruction:

  1. Rinse the gutted and washed bird carcass with boiling water and shake off the drops of moisture. After mixing salt crystals with black pepper, rub them abundantly with duck, including from the inside. Set aside an hour and a half, covering from weathering.
  2. Finely grate the peeled garlic cloves, mix with mayonnaise and sour cream. Dissolve washed apples in slices, removing seeds and partitions. Peeling apples from the peel is not worth it, but sprinkle with a weak solution of citric acid - so they will not darken.
  3. Rub the pickled duck with sauce on all sides. We stuff the carcass with slices of fruit.
  4. Sew the cuts on the carcass by laying the duck in a sleeve tied at one end, and place slices of fruit from below, if any. Tighten the bag on the other side, make about ten thin punctures over the carcass.
  5. The baking process will last up to two hours, the heat in the oven should be about 190 degrees and it is undesirable to open it. If the peel on the upper side of the duck is not rosy enough, 20 minutes before completion, cut and unfold the bag.

Cooking in a slow cooker slices

Stuff the most fleshy parts of the bird with garlic straws, it will steam up when heated and make the duck even more aromatic.

You will need:

  • portioned indoutka pieces - up to 2 kg;
  • two large onions and carrots;
  • salt, two leaves of parsley and pepper;
  • garlic - to taste;
  • a pair of medium-sized oranges.

Step-by-step instruction:

  1. Chop the bird carcass or unfreeze already sliced ​​pieces. Fold in a bowl, salt and pepper to taste, mix. While the meat is pickling, peel and rinse the vegetables. Dissolve the carrots in circles, onions in half rings.
  2. Having slightly moistened the multicooking bowl with oil, we put the part of vegetables with the first layer, pieces of poultry on them. Add bay leaves and cover with other vegetables. Cut the garlic into long slices and deepen into the vegetable layer.
  3. Peel the oranges and squeeze the juice. Add it to taste, you can dilute 1: 1 with boiled water. The operation mode of the device is “Extinguishing”, the duration is up to two hours.

With rice, tangerines and apples

Using the ready-made composition of spices, you can deliciously cook an indole, strictly following the recipe.

You will need:

  • large carcass of an indochka;
  • three sour apples and the same amount of mandarin;
  • two juicy sweet peppers;
  • a spoonful of the finished Curry mixture;
  • up to 200 g of large rice.

Step-by-step instruction:

  1. Gutted and scalded carcass fill with boiled, salted water. Leave to steam out for a couple of hours. To the sorted and washed rice, add a pinch of curry, mix and fill it with brackish water too.
  2. We clear peppers from seeds, remove peel from tangerines, select seeds. Dice these ingredients, tangerines - a little larger than pepper. Dry the duck, rub with salt and the rest of the curry.
  3. We mix the pepper with rice squeezed from moisture, sew the neck of the carcass, and tightly fill it with fruits and cereals. Sew the bottom cut tightly.
  4. On the frypot, line the foil, slightly raising the edges. Lay the duck on it, pouring a little water. Wrap the carcass tightly in foil, and bake for 200 hours at 200 degrees, then turn and brown.

Read also:how to cook a delicious duck

How to cook a turkey in a ducklings

An unusual way to bake an entire turkey dish is to use the lingon for this purpose. Choose a dish with a margin of size; still put apples in it.

You will need:

  • 1.5 kg of indigo;
  • up to a kilogram of sour apples;
  • a spoon of salt;
  • garlic;
  • finely ground pepper.

Step-by-step instruction:

  1. Rub the washed and dried duck evenly on all sides with salt. Pepper, you can add other spices.
  2. After removing the cores from washed and cut into slices apples, about a third of them lay on the bottom of grated ducklings.
  3. Sliced ​​apples tightly stuffed carcass, put it in a bowl. At the edges between the duck and the walls we place the remaining slices.
  4. Cover the duckweed tightly with a lid, send it like that in the heat of the oven for an hour. Then we hold the dish for another 40 minutes, opening the ducklings.
  5. If after the specified time pink juice emerges from the carcass when the knife is punctured, soak the duck in the oven for another 20 minutes.

Bake in foil with rice

If you liked the baked indole in the sleeve in the oven, try a dish that is more rich in taste.

You will need:

  • a glass of rice;
  • on a small carrot and onion;
  • indochka weighing up to 3 kg;
  • on a spoonful of mustard and honey;
  • spices;
  • litere of water;
  • flour and sugar - a large spoon;
  • soy sauce;
  • three lemons;
  • a couple of apples.

Step-by-step instruction:

  1. Squeezing the juice from the lemon, warm it over low heat with aromatic spices, then pour boiled water. For three hours, wash the washed carcass with a cool marinade.
  2. Offal and neck of the duck, along with peeled, uncut vegetables, cook for forty minutes in a liter of water. In half of the duck broth, boil the washed rice until half cooked, let it drain completely.
  3. With a mixture of pepper and coarse salt, rub the marinated, dried carcass. Dissolve the apples in thin plates, lay out the carcass from the inside, and stuff the free space tightly with rice. Sew the incision.
  4. With a mixture of honey and mustard, we rub the duck over the skin, lay it on several sheets of foil and wrap it tightly in them. For two hours, we stand the indoctrino at 180 degrees, then even before half an hour we brown, unfolding the foil.
  5. Warm the rest of the broth strongly, dissolve sugar with soy concentrate in it, pour in flour mixed with water. After grinding the lumps and cooling the sauce, serve it to the baked bird.

For any of these recipes, a set of spices for baking chicken is suitable. When composing the mixture yourself, include pepper, paprika, oregano in it. Inside the carcass, you can add several sprigs of herbs and basil.

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