Caramel chicken
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Chop the chicken into pieces and sprinkle with seasonings.
In a frying pan, mix salt and sugar and, with constant stirring, prepare caramel of a light brown shade.
Remove the pan from the heat and pour a glass of cold water into the resulting caramel. Caramel from a sharp temperature drop will immediately harden.
Put the pan back on the fire and heat until the caramel is completely dissolved.
Put the chicken in a baking dish and pour caramel syrup over it.
Put the mold in a preheated 180 degree oven for 40 minutes.
During the cooking of the chicken, pour it two or three times with the sauce that was formed during baking.
In a frying pan, mix salt and sugar and, with constant stirring, prepare caramel of a light brown shade.
Remove the pan from the heat and pour a glass of cold water into the resulting caramel. Caramel from a sharp temperature drop will immediately harden.
Put the pan back on the fire and heat until the caramel is completely dissolved.
Put the chicken in a baking dish and pour caramel syrup over it.
Put the mold in a preheated 180 degree oven for 40 minutes.
During the cooking of the chicken, pour it two or three times with the sauce that was formed during baking.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
