What is apricot chicken?

Apricot chicken is a chicken recipe that uses apricots as a recommended ingredient in the glaze applied to the chicken during the cooking process. The glaze is usually used only during cooking, although some chefs also marinate the chicken in advance in the marinade flavored with apricots. Some recipes require whole chicken, while others specify only certain parts, generally breasts. Similarly, some chefs leave the skin during the cooking process, while others remove it.

The reason why apricot chicken is so popular is that chicken, like many other meat, can be successfully cooked with sweet and pungent flavors. There are many different apricot chicken recipes, most of which use a pungent component as a contrast with apricots. The most common is vinegar, sometimes in itself and sometimes in a dressing for salad. Another ingredient found in many different recipes is dry onion soups. The most commonly used is apricot cans that include small pieces of fruit. However, many recipes for apricot chickenAdvises fresh apricots, drained, peeled and sliced ​​or for apricots dried sun.

There are many different ways to prepare apricot chicken. Some recipes require sophisticated glazes that are cooked themselves before spreading to chicken, while others call to be prepared by glaze by placing chicken pieces in a mixing dish, adding glazing ingredients, and then throwing the whole mixture until nice. "Down-and-and-and-Domes" Access is simply to spread apricot preservation on chicken, sprinkle with ground garlic, salt and pepper and bake.

baking, baking and roasting are three preferred cooking methods for apricot chicken. Many recipes include baking periods or frying chicken for a short time before the glaze is added, and some start cooking the chicken on the top of the stove and finish it in the oven. Some recipes depend on the long and slow cooking process and specifically require the use of Crocksweat.

In cooking chicken, the cooking process used has a significant impact on appearance, texture and to some extent on the taste of food. For example, baking is a dry heat process that usually uses higher heat, especially at the beginning of the process, and generally hangs the meat above the collection pelvis dripping rather than let the meat sit in the juices. The leather and the thin outer part of the roast chicken meat are firmer and the dryer and the glaze flavor does not penetrate the meat as deep if it is baked. Baking recipes include lower temperatures and often let the meat sit in the sauce, usually inside the covered cooking. Chicken baked in this way will have much damp meat, which makes it easier to fall from the bone, but the Generalla glaze deteriorates into the sauce.

sauteeing chicken at the top of the stove is more like baking than baking, because the meat remains in constant contact with the sauce. On the other hand, frying is not a good way to prepare apricot chicken, because the chicken must be in contact with hot oil. Any apricot glaze that appliesOn the chicken, the frying process is washes and makes an oil mess.