We bring to your attention several simple recipes for poultry baked in foil on the coals of a fire. This will require a relatively small number of products, simple cooking utensils and a roll of plain foil.
Baked bird in foil on the coals of a fire, recipes for chicken, chickens, ducks, geese, partridges, quails cooked in foil.
Required: 1 chicken, 50-100 g fat, salt, pepper, garlic to taste. Discard the prepared carcass slightly to give it a flatter shape. After that, rub it on the outside and inside with salt, garlic and pepper. Lay thin slices of pork fat on top so that the bones of the cut wings, legs and neck do not stand out. Wrap the carcass in foil and bake in charcoal for 20-30 minutes.
from under pickled or pickled cucumbers or tomatoes. If a richer taste is required, then the time spent in brine can be increased to 1 hour.
Baked chicken in a glass jar.
Required: 1.5 kg of chicken, salt, garlic to taste. Cut the treated chicken into medium-sized portions and rub them with salt and garlic on all sides. Place prepared pieces in a clean, dry liter glass jar. Close the jar with a glass lid or foil, put in the coals and tack. The chicken will be ready in 1 hour.
Quail baked in pumpkin.
Required: 1 pumpkin (2-3 kg), 400 g quail, 1 cup rice cereal, 2 cups chopped fruits (apples, quinces) or dried fruits, 3 onions, 2-3 tbsp. l butter, salt to taste. Wash a ripe pumpkin and cut off the top of it. Using a tablespoon, remove the seeds and some of the pulp. Cut the prepared quail into halves, salt and fry until a crust appears 1-2 minutes.
Cook the rice groats until half cooked, rinse, dip in salted boiling water for 10 minutes, and then discard in a colander. Chop the onions finely and sauté them in butter. Prepare fresh or dried fruits. Peel fresh apples or quince from the skin and seeds, cut into cubes or slices. Rinse dried fruits thoroughly and soak in warm water..
In the prepared pumpkin, first put the rice mixed with the fried onions, then slices of quail, then the prepared fruits. Close the pumpkin with the chopped top, grease the outside, wrap in foil and bake for 2-3 hours. Put the finished pumpkin on a dish, remove the top and cut it into slices from top to bottom.
Baked chicken with apples and prunes.
Required: 2 chicken, 80 g butter, 4 apples, 100 g prunes, 2 cups sour cream, salt and pepper to taste, parsley or dill. Cut the prepared carcasses of chickens into several pieces. Grate each piece with salt, sprinkle with pepper and fry in a pan. Then put them in pots (clay or foil).
Add peeled apples and kernels, sliced in large slices apples and pitted prunes, pour sour cream on top. Close the pots and bake for 10-15 minutes. Before serving, put chopped parsley or dill in each pot.
Foil-baked duck stuffed with potatoes.
Requires: 1 kg duck, 25 g butter for frying, 10 potatoes, 150 g prunes, 5 tbsp. l milk, 80 g of butter for minced meat, salt, pepper. First prepare the minced meat. To do this, grate raw potatoes and squeeze the juice. Pour the squeezed mass with boiled milk, add butter, salt, pepper, finely chopped seedless prunes. Mix everything well. Stuff the processed duck carcass with potato mass. Wrap it in foil and bake in charcoal until cooked, that is, about 40 minutes. Before use, the duck is cut into portions.
Roasted goose stuffed with apples.
Required: 2 kg goose, 5-6 medium-sized apples, 2 tbsp. l sugar, salt, spices. Rub the treated washed goose inside and out with salt, spices and sugar. Peel the apples and peel and cut into slices. Stuff the goose with apples, sew a cut in the abdomen with a thread. Put the goose on its back, wrap in foil and bake.
Partridge baked with oranges.
Requires: 2 partridges, 40 g of animal fat for frying, 20 g of butter, 2 oranges. Fry prepared partridge carcasses until half cooked and fold them into a deep cast-iron skillet or onto a sheet of foil, having previously lifted its edges up. Peel the oranges, cut them into thin strips and scald them. Cut the pulp of oranges into slices, remove the seeds.
Around the partridge, place slices of oranges, pour on top the juice remaining after frying, sprinkle with zest. Close the frying pan with a lid (if you are cooking on a sheet of foil, then cover it on top with another sheet and tightly connect the edges) and bake for 10 minutes. You can serve a partridge in the same bowl or put it on a dish. Top it is desirable to pour the remaining juice and melted butter.
Balkan style baked chicken.
Requires: 1 kg of chicken, 3 tbsp. l pork fat, 100 g smoked bacon, 5 carrots, 1 onion, 1 tsp. red pepper, salt to taste. For the sauce: 1/2 cup wheat flour, 50 g butter, 1 cup sour cream, salt to taste. Rub the prepared chicken carcass inside and out with salt and put in a pot or pan with high sides.
Pour the chicken with melted pork fat, cover with slices of smoked bacon, add diced carrots, onions and red pepper. Close the lid tightly and bake in coals for 1 hour. Cook the sour cream sauce. To do this, fry the wheat flour in oil until light golden brown, add sour cream, salt, mix thoroughly and bring to a boil. Pour the finished dish with this sauce. Loose rice with raisins or prunes can be served on the side dish..
Required: 1 kg of chicken, 2 eggs, 1 cup of grated cheese, 1/2 cup of milk, 1 tsp. starch, 4 tbsp. l butter, salt to taste. For garnish: 3 cups boiled rice, 1/2 cup chopped nuts, 150 g butter, salt and pepper to taste. Cut the prepared chicken carcass into pieces, salt, bake in foil and bake. Grate the cheese on a fine grater, combine with raw eggs, milk and starch, add salt, pepper and mix thoroughly. Melt the butter in a separate pan.
Dip the chicken pieces several times in the cheese mixture, bread in breadcrumbs and fry in butter until a golden crust appears. Serve rice with nuts as a side dish. To make it, melt the butter and fry the peeled nuts in it. Add boiled rice, salt and pepper.
Marinated chicken in foil over charcoal.
Requires: 1 kg of chicken, 6 tbsp. l olive oil, 250 ml of white wine, 4 cloves of garlic, 1 tsp. Provence greens, salt, pepper. Chop the bird into small pieces, wash thoroughly and put in the marinade for 12 hours. To prepare the marinade, take 6 tbsp. l olive oil, 250 ml of white wine, 4 finely chopped cloves of garlic, Provence greens (you can use some other spicy seasoning). Remove the chicken from the marinade, salt and pepper. Wrap in foil and bake in charcoal until cooked.
Stuffed Turkey, Roasted Charcoal Foil.
Requires: 1 turkey, 2 tomatoes, dill or parsley, 1 onion, half a lemon, salt, pepper to taste, 3 tbsp. l vegetable oil. Wash the turkey thoroughly and rinse several times in clean water, sprinkle with half the juice of lemon juice, lightly salt on the outside and inside. Cut the washed vegetables and greens, peel the onions and chop finely. Grate a half of a lemon on a coarse grater and mix with herbs, onions and tomatoes. Gently fill the cooked mixture with the belly of the turkey and connect the edges. Grease the foil with vegetable oil, put the turkey on it and wrap it. Bake in charcoal until cooked.
Charcoal-baked duck with apple wine.
Required: 1 large duck, 1 onion, 1 bun, 1 potato, 1 tomato, 1 apple, parsley, 150 sweet wine, 1 egg, salt, pepper to taste, paprika. Wash the duck thoroughly and rinse. Soak a loaf in water. Finely chopped peeled potatoes, onion and apple with parsley. Combine vegetables, onions, apples, herbs and eggs. Season cooked minced meat with pepper. Salt the duck, grate with paprika and fill with cooked minced meat, pour apple wine inside and out and bake in charcoal foil. Duck can be served with boiled potatoes and parsley.
Hungarian pheasant baked in foil.
Required: 1–1.5 kg of pheasant, 1 cup white wine, 1 carrot, 1 apple, 1 onion, cilantro greens, salt and pepper to taste. Carefully washed pheasant, cut into small pieces and soak in white wine for 2–2.5 hours. Grated peeled carrots and onions on a coarse grater, cut an apple, add cilantro. Remove the pheasant from the wine, salt, pepper and put in foil. Top with carrots, herbs, apples and onions, pour a small amount of wine and bake in coals until tender.
Roasted salted duck in foil on charcoal.
Requires: 1 kg of duck, 4 tbsp. l butter, 600 g of salted mushrooms, 2 pickled cucumbers, 1 cup of broth, 1 tsp. sugar, 2 tbsp. l 3% vinegar, salt to taste, dill. Cut the salted breasts, stuff them with the prepared duck carcass, wrap in foil and bake.
Make the sauce. To do this, peel pickles from peel and seeds, chop finely, mix with finely chopped dill. Add sugar, vinegar and boil for 5-10 minutes. Remove the breasts from the finished duck and place them on a dish. Chop the duck into pieces and put it on the mushrooms, and pour the sauce on top.
Based on the book Dishes for a picnic.