Tender, juicy, rosy legs - everyone loves, but not everyone knows how to achieve this effect. The secret is very simple - mayonnaise, in which chicken is pickled or the surface of the ham is smeared, just before cooking.
General principles for the preparation of ham in mayonnaise
• Legs are cooked whole or cut into pieces. There are recipes and stuffed ham. The chicken is baked, fried in an ordinary pan or grill. No less popular kebab from the legs, which can be baked over hot coals or just in the oven.
• The taste of any dish depends on the freshness of the main product. Try to get chilled legs, the appearance of which is easy to determine the quality. Their skin should be evenly colored, without splashes, bruising or damage. Fresh high-quality chicken does not have a foreign smell, and its fat is always light.
• Mayonnaise is used to marinate or smear chicken legs. It is recommended to take a fatty sauce, but if desired, it can be replaced with a lower-calorie one. Other products that improve the taste of the finished dish can be mixed in marinades and “coating.” It can be tomato sauce, apples, citric acid, garlic, cheese and others that go well with chicken.
• Garnish for such dishes may be fresh vegetables or salads from them. The most popular are potatoes, boiled rice or pasta. Often, ham is cooked with a side dish, for example, baked with mayonnaise on a potato pillow.
Chicken legs in mayonnaise fried in a pan with garlic
Ingredients:
• three large legs;
• a small head of garlic (6 teeth);
• mayonnaise - 100 ml;
• refined oil;
• spices "For roasting chicken."
Cooking method:
1. Wash the legs in cool water. Wipe dry with a towel and cut in half along the joint in two - separate the lower leg from the thigh.
2. Mix salt with spices in a small bowl, you can add a little ground pepper. We thoroughly rub the legs on all sides with the aromatic mixture and leave for 15 minutes so that the chicken will absorb the aromas of seasonings.
3. Put the mayonnaise in a spacious bowl, crush the garlic into it, mix.
4. Put the legs in a bowl with mayonnaise sauce, mix, cover and put marinating in the refrigerator for an hour.
5. In a thick-walled pan, heat a small amount of oil and quickly lower the legs marinated in mayonnaise into it. Cook over medium heat, periodically turning over so that the chicken fries evenly.
Chicken legs in mayonnaise fried in white breading
Ingredients:
• two medium chicken legs;
• one and a half tablespoons of mayonnaise;
• half a spoon of ready-made seasoning "For rosy chicken";
• garlic;
• 50 ml of non-aromatic oil;
• half a glass of coarse white crackers.
Cooking method:
1. Washed and dried legs, cutting along the joint, divided into two parts. Separated thigh additionally cut in half.
2. We mix mayonnaise with seasonings, add a little salt and garlic, crushed on a grater or press (two small teeth). Stir, dip the chicken into the marinade and carefully coat with it. Tightly closing the bowl, leave the legs marinated for half an hour. If placed in the refrigerator, increase the time to an hour.
3. Without wiping the marinade, roll the marinated pieces of chicken in breadcrumbs and immediately dip them in hot oil. Fry on all sides until golden brown. Small pieces are fried for half an hour.
4. Rusks for chicken legs can be prepared by yourself. To do this, grind well-hardened white bread with a meat grinder.
Baked stuffed chicken legs with mayonnaise, ketchup and cheese in foil
Ingredients:
• kilogram of chicken legs (3 pcs.);
• 200 gr. fresh medium-sized champignons;
• large onion;
• 150 grams of fresh "Dutch" cheese;
• large carrot;
• garlic;
• 100 gr. spicy tomato ketchup;
• mayonnaise - 75 gr.;
• three tablespoons of frozen oil;
• 0.5 tablespoons of dried and mashed basil.
Cooking method:
1. We wash the chicken semi-finished products and wipe them dry with paper towels. Carefully, so as not to damage how we remove the skin from the stocking. Having reached the lower cartilage, we chop off the bone. Cartilage itself and a small piece of bone on the skin should remain.
2. Separate the fillet from the bone, cut into medium-sized cubes, put the skin aside.
3. Prepare the mushroom filling. Finely chop the onion, chopped peeled carrots with a coarse grater. We wash, dry the mushrooms and cut them into small, thin plates.
4. After heating a spoonful of oil in a thick-walled pan, lower the crushed champignons into it and, stirring, fry until moisture disappears. Put lightly browned mushrooms on a plate.
5. Add half of the remaining oil to the pan, let the carrots on it until softened, and, like mushrooms, transfer it to a separate plate.
6. In the same pan, heat the remaining oil, put onions in it. Fry for eight minutes, stirring until the pieces get an appetizing, slightly golden hue.
7. Combine the carrots with onions in the pan, add the mushrooms. Salt, add basil and a little ground pepper. Stirring, warm the filling over low heat for a minute, then put it in a bowl.
8. In a hot mushroom roasting on a coarse grater, grind half the cooked cheese, add pieces of chicken. Mix the filling well - cheese straws should melt a little.
9. With the prepared filling, gently fill the "stocking" of the skin, giving it the original shape of the leg. We fix the edge with a wooden skewer soaked in water (a toothpick), put out fake legs in the center of a large sheet of foil.
10. Raise the free edges of the foil, compress in places so that high sides are formed.
11. Cooking the sauce. Mix ketchup with mayonnaise. On a coarse grater, rub cheese into the mixture, and with the help of a fine, three two cloves of garlic, mix.
12. Pour the cooked falseness into the cooked sauce and place in the oven for one hour. Cook at a temperature of 180 degrees.
Juicy skewers of ham in mayonnaise
Ingredients:
• chilled legs, chicken - 1 kg;
• 150 gr. mayonnaise, preferably home-made, without mustard;
• butter - 50 gr.;
• garlic.
Cooking method:
1. Peel two small garlic cloves and chop them finely.
2. Washed, well-dried legs, we divide in the joint into two parts - the thigh and lower leg. Hip cut along the bone.
3. Take a teaspoon of salt, half a spoonful of ground pepper, add garlic and mix thoroughly. After rubbing the chicken pieces with the mixture, let it lie for 10 minutes.
4. Melt the butter, mix it with mayonnaise. On the surface of the pieces we make punctures, generously grease them with mayonnaise sauce. Mix and leave in the cold for at least an hour.
5. Pickled pieces of chicken, piercing along the bone, string on skewers and cook kebab over hot coals. At home, they can be baked in the oven by placing skewers with chicken on the grill.
Tender legs in grilled mayonnaise
Ingredients:
• a kilogram of medium-sized chicken legs;
• half a glass of low-fat kefir;
• one and a half glasses of mayonnaise;
• 5 peas of allspice;
• four carnation umbrellas;
• a spoonful of sugar;
• half a teaspoon of lemons.
Cooking method:
1. We start with the marinade: combine mayonnaise with kefir, add citric acid, cloves, sugar and allspice, mix.
2. Rinse the legs, lightly beat off, laying a layer of dense polyethylene, spread in a bowl. Pour the chicken with marinade from mayonnaise and kefir and put the bowl in the common chamber of the refrigerator for a day. After waiting for the set time we get it, and, for an hour or a half, leave it on the table to warm it up.
3. On moderate heat we heat the grill pan. We spread the legs on it, fry for half an hour, turning it over five times.
4. You can bake the legs in the oven or grill over hot coals.
Oven mayonnaise with apples and tomato sauce in the oven
Ingredients:
• six large legs;
• sweet and sour apple;
• a glass of tomato spicy sauce;
• 150 gr. mayonnaise;
• garlic;
• liquid aromatic honey;
• vegetable oil;
• juice from 1/3 of the medium-sized lemon;
• cinnamon powder;
• sesame seed.
Cooking method:
1. Rinse the legs with cool water. Cut them along the joint, wipe the pieces dry with paper towels.
2. Using a thin layer, cut the peel from the apple and rub it with a medium grater. Mix apple shavings with lemon juice. Add mayonnaise, tomato sauce and finely rub 2 garlic cloves here, mix.
3. Rub the bottom of the pan with a thin layer of oil. Thickly coat the pieces of ham with the prepared mixture and lay them on the prepared roasting pan. Sprinkle cinnamon on top, pour honey, sprinkle with sesame seeds.
4. Place the baking sheet in the oven, warming it to 180 degrees. Install in the middle of the oven. We bake until cooked, systematically pouring the juice that accumulates on the bottom of the pan.
5. When punctured, a clear liquid should protrude from the baked legs.
Chicken legs in mayonnaise baked on a potato pillow
Ingredients:
• one and a half kilograms of potatoes;
• seven large legs;
• 100 ml of frozen oil;
• sour cream - 250 gr.;
• 400 gr. mayonnaise;
• six small onions;
• garlic.
Cooking method:
1. Peel the potatoes, cut the tubers into medium-sized thin sticks. Spread in a bowl, add a little oil, mix. We spread the potatoes in an even layer on the roasting pan. On top of it we lay out half the onion rings, gently pushing the potato layer, pour half a glass of water.
2. Put sour cream in a deep bowl, mix it with mayonnaise. Add, rubbing on a fine grater, a large clove of garlic. Salt and mix the sauce well.
3. In the prepared mixture, dip the legs one at a time and put them on the potatoes. We try to cover the whole potato layer with chicken.
4. Cover the frypot with foil, tightly crimping along the perimeter of the edge, and place in the oven, bake at 170 degrees. When the potatoes soften well, and the legs are baked, remove the foil and put the baking sheet back into the oven - bake for five minutes, until golden.
Tricks of cooking ham in mayonnaise
• It is not necessary to use purchased mayonnaise. If you know how to cook the sauce yourself, take it better.
• Use spices; they will add flavor to the dish. You can take separately purchased herbs and spices, as well as ready-made sets of them: spices "For chicken dishes" or "For chicken."
• If you plan to bake chicken on potatoes, first boil the tubers slightly, and after cooling, chop, as required by the recipe. Potatoes are guaranteed to reach readiness along with the legs and baked evenly.
