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Spices for chicken

Chicken meat undoubtedly needs lightsharpness. For this, the chicken is seasoned with various kinds of pepper - black, red, white, pink or chili. Pepper is usually added to the dish at the end of cooking, because during the heat treatment this spice acquires an unpleasant bitterness. In the kitchen of Latin America, when cooking spicy wings, quesadilla, burrito and other dishes with chicken meat, it is customary to add chili pepper, which gives a zest to meat dishes. The chicken also goes well with marjoram, sage, rosemary, basil, thyme and mint. These spices are used both separately and as part of ready-mixed mixtures. Fragrant grasses are used during cooking, as well as for the preliminary preparation of meat, rubbing the carcass or parts of the chicken and leaving the meat to marinate for 30-60 minutes. Eight notes of chicken meat are obtained thanks to such seasonings as curry and ginger. These spices work well together, so they are often used in a duet. Ginger gives the dish a burning and slightly minty taste. Curry is not a monospace, but a mixture of spices, ideally combined with chicken meat. Traditionally, curry includes cumin, white mustard, nutmeg, coriander, turmeric and various types of hot pepper. If you cook a dish of minced chicken, you can not do without oregano. This fragrant herb gives delicious taste and aroma to chicken cutlets, meatballs, croissants, meatballs, etc. And if you plan to cook chicken on a grill, do not forget about turmeric. In the process of cooking grilled meat, turmeric saturates it with a rich bouquet of spicy aromas, tinting it in a pleasant golden color. Use this spice carefully, in small quantities, as it can eclipse the taste of the meat itself.

Dishes of world cuisine from chicken meat

In Asian cuisine, chicken meat is givensweet or sour-sweet taste. If you decide to cook chicken in Thai, you can not do without ginger, coriander, coconut and lime juice. Asian chefs traditionally fry chicken in a wok, adding seasonings gradually at different stages of cooking. Amazing Asian notes of chicken meat is acquired through teriyaki sauces, soy or oyster sauce. In Western Europe the chicken is served with thick white sauces: sour cream, creamy, béchamel. To make the sauce complete, European chefs season them with crushed garlic, lime or lemon juice, a mixture of peppers, marjoram, tarragon, coriander, cumin, thyme, rosemary, parsley or dill. Caucasian cuisine is replete with a variety of meat dishes. In the dishes of chicken meat it is customary to add a bouquet of fragrant herbs and spices: ziri, paprika, chamana, saffron, black pepper, sumac. Also, ready-made mixtures for meat dishes and poultry dishes, for example, uccio and hops-suneli, are popular. The first is made from fresh seeds of blue fenugreek. And the second - from dried and crushed herbs: basil, hot red pepper, parsley, celery, dill, cilantro, bay leaves, garden chauber, mint, marjoram, fenugreek, hyssop and Imeritin saffron.