Chicken stuffed with sauerkraut in the oven. How to cook chicken with cabbage in the oven Chicken fillet with cabbage in the oven

Dishes made from cabbage and chicken are classics for Russian national cuisine. Today there are many recipes using these products.

In the modern pace of life, you always want something quick to prepare, but tasty and healthy, and also try not to harm your figure.

Cooking chicken with cabbage in the oven yourself at home is not at all difficult. You just need to follow our advice.

Ingredients:

500 gr. Chicken;
600 - 700 gr. white cabbage;
1 onion;
a pinch of dill;
salt and pepper to taste;
1 glass of water.

Cooking time: 50 minutes.

Calorie content: about 67 Kcal/100 g.

First wash the meat under running water and cut it into medium pieces. We peel the cabbage from the top leaves and chop it. Cut the onion into thin half rings and finely chop the dill. In the bowl in which you will cook, you need to mix all the ingredients, add dill, salt and pepper.

After this, pour the resulting mixture with a glass of water. Place the dish in the oven for thirty to forty minutes and bake until done at a temperature of one hundred and ninety degrees.

Stewed cabbage with chicken and potatoes in the oven

This dish in itself is universal, and if you add a tasty, satisfying side dish to it, you can feed a large family to its fullest.

Required ingredients:

400 gr. Chicken;
½ head of white cabbage;
7 - 9 medium potatoes;
1 carrot;
1 onion;
salt, pepper to taste;
a pinch of dry dill and cumin;
10 gr. oils;
20 gr. tomato paste;
1 glass of water.

Calorie content: about 62 Kcal/100 g.

First stage: Prepare the necessary ingredients.

Wash the potatoes under running water, peel them, and cut them into equal small pieces. Remove the top leaves from the cabbage and cut it lengthwise into 2 halves. We only need one half. We chop it with a knife not very coarsely so that it turns out juicy.

Pre-defrost the meat, wash it thoroughly, cut it into small equal pieces. You can use any part of the bird: breast, drumstick, thigh. The meat on the drumstick is more tender, while on other parts it is drier. The choice of meat depends solely on your taste preferences.

Wash the carrots, peel them with a vegetable peeler, and chop them on a coarse grater.

We clean the onion, wash it, and chop it into thin half rings with a knife.

Second phase: fry the onion, cut into half rings, in a preheated frying pan with the addition of oil. When it starts to brown, add the carrots and continue to fry until golden brown.

Prepare the sauce: thoroughly mix two hundred milliliters of water with tomato paste.

In a separate bowl, mix meat and potatoes, add salt, pepper, dry dill, cumin.

Third stage: Carefully grease the baking dish with the remaining oil. We lay out the potatoes with the chicken, distribute the cabbage evenly on top, and also salt and pepper it. The resulting layers must be filled with pre-prepared sauce.

Preheat the oven to one hundred and eighty degrees. If desired, the mold can be covered with a lid. If a suitable lid diameter is not available, it can be replaced with a sheet of thick food foil. Simmer in the oven for forty minutes.

In order for the dish to turn out slightly browned, it is recommended to remove the lid/foil 10 minutes before it is ready and continue to simmer until done.

A juicy, delicious dinner is ready in the oven. Immediately invite your family and guests to the table!

Chicken with sauerkraut in the oven

There are many among us who love to eat sauerkraut. We often add it when preparing borscht, cabbage soup, and as a filling in homemade pies. But not everyone knows that this product, when adding chicken, can make a great dinner or a main course for lunch.

Required ingredients:

medium whole chicken;
800 gr. sauerkraut;
2 medium carrots;
1 onion;
pepper, cumin to taste;
70 gr. butter;
10 gr. vegetable oil.

Cooking time is three hours.

Calorie content: about 116 Kcal/100 g.

Preparatory stage: defrost the bird (if necessary), wash it thoroughly, and gut it. Peel the onions, wash them, and finely chop them with a knife. Wash the carrots thoroughly, peel them, and chop them on a coarse grater.

Mix sauerkraut with onions and carrots, add cumin, pepper, mix. Those who do not like the taste of sourness can pre-rinse it in a colander with boiled water. In this case, you should add a little salt.

The main step: cover a baking sheet or roasting pan with parchment paper or foil. Lubricate generously with oil.

Stuff the chicken with ¾ of the resulting mixture of cabbage, carrots and onions. Place a piece of butter (50 g) inside to make the chicken aromatic and juicy. Lubricate the top of the meat with the remaining slightly defrosted butter to form a golden skin.

Place the bird in the center of the baking sheet. We distribute the remaining ¼ of the filling around it for beauty and juiciness.

Place in an oven preheated to one hundred and seventy degrees for two and a half to three hours.

After the specified time has passed, we check the readiness of the dish: the meat must be pierced with a fork or a culinary needle in the thickest place. If it is easily pierced, and yellowish meat juice is released from the puncture site, this means that the meat is ready to eat.

Chicken prepared this way turns out incredibly tender, juicy and tasty. We recommend for cooking.

This dish can serve as an independent dish or as an addition to the main dish. For example, potatoes or boiled rice.

Chicken with cauliflower in the oven

We use cabbage all year round in preparing a wide variety of dishes, but we don’t often get to enjoy the colored version of this vegetable. With the onset of the summer-autumn period, its lovers can experiment with cooking options. We offer one way to use this product as a side dish for your table.

Required ingredients:

600 gr. Chicken;
1 kg. cauliflower;
2 medium eggs;
1 glass of cream;
a pinch of salt;
10 gr. vegetable oil;
greens for decoration.

Cooking time - 1 hour.

Calorie content: about 75 Kcal/100 g.

Defrost the chicken, wash it, cut into small pieces.

Peel the cauliflower from leaves, cut off the darkened areas if necessary, then divide the inflorescences into equal medium-sized pieces. Boil the cabbage for 3 minutes in boiling, slightly salted water. After this, drain the water and rinse in a colander with cold running water.

In a bowl, beat the eggs with salt, add a glass of 10% cream, mix again.

Thoroughly grease the baking tray with oil. Place the resulting mass on a baking sheet, pour in cream and place in a preheated oven for forty minutes. Bake at two hundred degrees until golden brown.

Check doneness with a toothpick or fork. If the cabbage can be easily pierced, it is not hard - this means that the resulting dinner is ready to delight you and your loved ones. Cut the resulting casserole into portions. Before serving, the dish can be decorated with chopped herbs.

Cauliflower with chicken and cheese in a pot in the oven

Cauliflower is a non-trivial product, differing in appearance and taste. There is no shame in serving it to guests and preparing it for a festive dinner. The option of preparing such a dish will add aesthetic piquancy to your table.

Required ingredients:

1 kg. cauliflower;
600 gr. Chicken;
150 gr. “Light” mayonnaise;
1 small onion;
salt, pepper to taste;
10 gr. oils;
150 gr. cheese.

Cooking time: 1 hour.

Calorie content: about 105 Kcal/100 g.

Thaw the meat, rinse, cut into small pieces. Peel the cauliflower from leaves, cut off the darkened areas if necessary, then divide the inflorescences into equal medium-sized pieces. Chop the onion.

Mix chicken, cauliflower, and onion in a bowl. Add salt, mayonnaise, pepper. Mix everything well again.

After thoroughly washing the pots well and drying them with a dry, clean towel, carefully grease them with oil, not forgetting to lubricate the walls of the pots.

Place the resulting mass into pots and place in a preheated oven for forty minutes. Bake at two hundred degrees until golden brown.

While everything is cooking, grate the cheese.

Half an hour after the start of cooking, sprinkle the dish with cheese and put it in the oven for another ten minutes.

Cooking chicken with cabbage in the oven is not a tricky business. Even a novice housewife can handle it, but to make your dishes even tastier, we will tell you a few culinary secrets.

In order for the cabbage to be juicy, we recommend shredding it rather than cutting it into cubes, since with this method of slicing the cabbage will retain its juiciness as much as possible;
Juiciness, amazing aroma and a pleasant yellow color will give casseroles a small amount of butter added during cooking;
If you add a pinch of cumin and dill to it about ten minutes before the end of cooking, the dish will acquire a spicy aroma;
In order to reduce cooking time, white cabbage can be pre-fried a little with the addition of vegetable oil, and cauliflower can be boiled for 3 minutes in boiling water;
For lovers of stretchy cheese, like in the pictures with pizzas, it is recommended to add this product to the dish 2-3 minutes before the end of cooking and serve immediately.

Bon appetit!

Chicken is a rather difficult object to stuff. It has a relatively small internal cavity, a large layer of meat on the chest and large legs. Goose or duck in this regard are more preferable. However, the availability of chicken and its low cost allow cooks to conduct various, numerous experiments on its preparation. One of the exotic ones is baking a chicken carcass in the oven, riding on an open can or bottle of beer. Our task is different, to stuff a chicken monster weighing 2.6 kg. Wash the carcass thoroughly in warm water.

Prepare the chicken rub mixture. This mixture has been tested for years in numerous grill bars. Its ingredients are simple - salt, dried garlic and ground red pepper. Ready-made mixtures are also available for sale. You can prepare the mixture yourself using fresh garlic, which must be crushed. For light marinating, you need the juice of half a lemon. Coat the chicken generously outside and inside and leave in the refrigerator for about 1 hour.

At this time, let's make the filling. It can be very diverse, ranging from buckwheat porridge or rice, to which you can add pieces of zucchini or pumpkin, to potatoes, cabbage, mushrooms or a mixture of them. Sauerkraut is excellent at absorbing fat from poultry meat. No wonder it is widely used when stuffing goose or duck. Let's prepare some sauerkraut, a small apple, 4 potatoes, an onion and a few cloves of garlic. You can add red capsicum.

All ingredients must be finely chopped and mixed, add salt and a little black pepper. You can break it and add a bay leaf. The filling is ready. I got it in abundance.

Pour some vegetable oil into a large flat frying pan and place the chicken in it. Let's start stuffing it with filling. I used force, trying to push in all the stuffing, so I almost tore the poor bird into two equal cotyledons. This should not be repeated. Simply load the filling into the cavity and tamp it down a bit. If there is excess filling, you can put it in the pan next to the chicken.

Now our chicken needs to be sealed. We take a large needle with a thick thread and, tightening the skin, sew up the loading hole. I stuffed the chicken so hard that the stuffing got inside the neck and started popping out. I had to sew up my neck too.

Heat the oven to 150-170 degrees and start baking the bird. There's no need to rush. We need to provide the community with a top-notch product. Every 20 minutes you need to baste the chicken with the fat that flows into the pan. With such a size of bird, the process of cooking the chicken, and most importantly, the filling in it, can take two hours. After an hour, the remaining filling can be removed from the pan, otherwise it will burn. This is a wonderful hot snack for guests who have gone into a frenzy from the aromas floating around the apartment.

Finally, it's time to remove the chicken from the oven. It is laid out on a large dish. The threads are pulled out. The gates open. A little filling is unloaded onto the dish, the chicken is sprinkled with herbs. The dish can be decorated with peppers or tomatoes. It's time to serve. A wet cotton, or better yet, linen napkin is a must for every eater. This is a sign that you understand table settings. A sign of respect from guests.

Let's leave this photo without comment. A glass of white table wine is not enough to go with it...

Stewed cabbage with chicken is a universal and affordable dish for all seasons. Light, but at the same time satisfying, dietary and completely natural - even an inexperienced housewife can quickly master the basics of cooking. A little imagination, changing two or three ingredients, will allow you to play up the main recipe and you will never get tired of the food.

Any nutritionist will tell you: chicken with cabbage is an ideal and balanced meal. Especially if you use “lean” chicken breast for cooking or remove excess fat and skin from the bird. The set of ingredients is simple and somewhat ascetic; half a boiler and a small head of cabbage are enough to prepare dinner. Spices, vegetables, salt and bite, each housewife is free to add ingredients at her own discretion, adjusting to the tastes of her household.

Cooking cabbage is very simple if you follow these instructions:

Step 1. Shred a small head of cabbage (for a family of 4 people you will need 1 kilogram) very thinly. Massage the cabbage, adding a little salt. This way it will be juicier.
Step 2. Cut half the chicken into small pieces (the size of a matchbox), fry in vegetable oil.
Step 3. Cut a large onion. Shred 2-3 medium carrots.
Step 4. In another frying pan, fry the vegetables. If desired, add a tablespoon of tomato paste or pour a glass of tomato juice.
Step 5. Combine cabbage, chicken, vegetables in a frying pan with thick sides or a saucepan. Cover with a lid.
Step 6. Simmer until the cabbage is ready for about 30-40 minutes at a temperature of 150 degrees (it is important to set the temperature on the stove to medium).
Step 7. At the very end, add salt, pepper, and spices to taste. Cumin (in other words, dill “seeds”), cumin, and hops—suneli—are ideally combined with cabbage. You can enrich the taste with a large bunch of herbs and a clove of garlic.
Step 8. It's time to serve the dish! Stewed cabbage is very tasty combined with sour cream and toasted black bread. The dish can be eaten cold or hot.

You can take a variety of red cabbage instead of white cabbage, and then the stewed cabbage will turn out unusual, with a “Czech” accent (in the Czech Republic and Germany it is customary to stew red and purple cabbage).

Note! Cabbage is the same vegetable that only becomes tastier after a little steeping. This is the case when food can be prepared three to four days in advance and not be afraid that it will lose its properties.

Brussels sprouts with chicken fillet

Brussels sprouts, cauliflower or broccoli are not as familiar to Russians as white cabbage varieties. But it’s completely in vain: in terms of benefits and ease of digestion, Brussels sprouts are superior to white cabbage. It also has pleasant nutty notes, and adds variety to the menu of any family.

Cooking Brussels sprouts is easy, step by step:

Step 1. Boil Brussels sprouts (700 g) or blanch (simmer) in salted boiling water.
Step 2. Cut chicken fillet (500 g) into square cubes, fry in vegetable or butter with onions.
Step 3. Combine Brussels sprouts with chicken.
Step 4. Add half a cup of chicken or vegetable broth.
Step 5. Simmer for 10-15 minutes.

Add spices, garlic, pepper at the very end. The dish can be sprinkled with Parmesan or any favorite cheese. It will gain flavor and become a little spicier.

Important nuance! Brussels sprouts, just like cauliflower, are best cooked until al dente, when they are slightly crunchy inside. This way the cabbage will be tastier and much healthier.

Recipe with potatoes

It’s easy to make the basic recipe a little more “brutal,” that is, more filling and high in calories, if you add some potatoes to the stewed cabbage. There are two options here: either add potatoes directly during cooking, or prepare a complex side dish, that is, serve boiled potato tubers sprinkled with butter or vegetable oil with the cabbage. But we will tell you how to modify the classic recipe for stewed cabbage with chicken.

Cooking steps:

Step 1. Prepare cabbage according to the recipe from the section above (see Stewed cabbage with chicken - step-by-step recipe).
Step 2. Cut the peeled tubers into neat pieces or straws.
Step 3. At the stage when the cabbage is still half-raw, add our potatoes and stir the dish thoroughly.
Step 4. Reduce the heat to low, otherwise the potatoes will burn.
Step 5. After 15 minutes, check the food for readiness. Potatoes and cabbage should be soft.

In the end, any housewife can add spices, pepper, and herbs to the cabbage.

Detail! Remember, it is better to stew red potatoes: white ones are more suitable for soups and purees, because they contain more starch and boil better.

Stewed cabbage with chicken in a slow cooker

Stewed cabbage with chicken in a slow cooker is an excellent meal for young children and those who are watching their figure. The big advantage of this cooking method is that it does not require oil, fat or other harmful additives. The multicooker cooks automatically in the selected mode, and the dish does not require monitoring.

Proper preparation involves several steps.

Step 1. Cut cabbage, chicken, onions and carrots. Mix in a large bowl. (you can use the recipe for step-by-step preparation of Stewed Cabbage with Chicken as a basis for the proportions). Add some salt.
Step 2. Place the mixture in the slow cooker.
Step 3. Turn on the extinguishing mode.

The multicooker itself signals the end of the cooking cycle. Decorate the finished dish with herbs and sour cream. Serve with black bread.

Do not forget! Cabbage in a slow cooker produces juice, so you can add minimal broth, or do without it if you like a rich consistency without excess moisture.

Stewed cabbage with chicken in the oven

How to cook stewed cabbage in the oven? The basic recipe can remain the same as described in the previous sections. But here it is important to make your own adjustments: in the oven, moisture from vegetables is lost faster, so the broth should be added taking this into account. A dish prepared using this technology looks appetizing, has a crispy crust, and has a denser taste.

What adjustments are important to make in the cooking process?

Step 1. You should take a little more cabbage - during the stewing process it tends to “boil down”.
Step 2. The cooking container must be larger: otherwise the vegetable juice will “run away”.
Step 3. The best cooking temperature is 220 degrees, and the time is 30-40 minutes.

Curious! It's delicious to swap the chicken for pork ribs, adding some dark beer and potatoes. This option is a unique alternative to the famous Czech dish “boar’s knee”.
Chicken and sauerkraut are a traditional Polish “culinary tandem”. It is in this country that the famous bigos is prepared, based on a combination of meat products and cabbage. For our latitudes, the recipe is very good for its economy and benefits in the winter season, when there are not enough vegetables in the diet.
To make the food delicious, follow a few tips:
Tip 1. Dilute the sauerkraut with fresh: the dish will not be so sour and salty.
Tip 2. You need to simmer the dish with sauerkraut a little longer than usual - for 10-15 minutes. This way it will be juicier.
Tip 3: Don't be afraid to add cumin - this spice and sauerkraut go incredibly well together. You will enjoy new taste sensations.

Accent! The variety “Slava” is best suited for sourdough. Loose summer varieties are not suitable for these purposes.

Overall, cabbage with chicken is a rewarding and unpretentious recipe. With a little practice, every housewife will be able to decorate it and make it her signature homemade dish. Experiment, add seasonal vegetables, be happy and full!

Hot chicken dishes are popular, so there are a huge number of recipes for their preparation. This is a very popular product, very healthy and very tasty.

Chicken dishes

What is the secret of the popularity of chicken meat?

This is a dietary product containing a large amount of useful substances. It contains minerals and vitamins necessary for the functioning of the body - iron, selenium, sulfur, copper, vitamins C, PP, B and others.

It contains easily digestible protein, and there are practically no fats in its composition, under the influence of which harmful cholesterol is produced, clogging blood vessels.

Chicken fillet - white meat - is very healthy and nutritious, and does not accumulate carcinogenic substances. It is introduced into the diet of patients; it helps athletes get in shape. Its use does not cause weight gain. Chicken meat cooks quickly and does not require careful cooking.

Chicken goes well with almost all kinds of side dishes; it can be paired with other types of meat.

Of course, where the chicken was raised matters. If it came to the store from a farm or poultry farm, then it is advisable to drain the first broth. Unscrupulous manufacturers sometimes add antibiotics and hormonal drugs - growth accelerators - to feed. Poultry meat raised at home – “as for yourself” – does not contain harmful substances, but takes longer to cook.

Unfortunately, it is impossible to tell from a bird’s appearance whether it was fed hormones and antibiotics when it was raised. Therefore, when purchasing a carcass in a supermarket, you do not need to be embarrassed to look at the “documents” offered. The label indicates GOST and the batch number. You can use them to determine the condition of the meat.

Chicken recipes

I would like to offer a simple recipe for baked chicken with cabbage in the oven. This is a juicy, tender dish, suitable for any side dishes.

To prepare you will need:

500-700 g chicken;
400 g white cabbage;
dry dill.

Preparation:

Any part of the chicken will do, be it thighs or breast. You can even take chicken fillet. There is no need to be afraid that it will turn out dry. Thanks to cabbage, the meat will acquire a juicy taste;
Cut the meat into large pieces into a bowl. Fresh cabbage is chopped with a knife. If you cut it into pieces, the chicken will not be as juicy as if you shred it. Thanks to the longitudinal cut, maximum juice is released during baking;
Dry dill is added to the bowl with the chicken; it will add spice to the dish. Then they salt it, it is better to use coarse crystalline sea salt, as it is very healthy and contains iodine;
The last step is to place the chicken and cabbage in a baking bowl. Add 1 glass of water there;
It is best to use tempered glass cookware. This is very convenient, since you can always see at what stage of readiness the dish is;
Then the dish is placed in the oven and baked for 30-35 minutes at 180 degrees. Chicken baked with cabbage turns out incredibly juicy. It can be served as a separate dish or with various side dishes: porridge, pasta, potatoes.

Another recipe for chicken with cabbage

Ingredients for cooking:

half a medium head of cabbage;
sweet pepper – 2-3 pieces;
carrot;
tomato;
regular onion;
dried porcini mushrooms – at least 5 pcs.;
ketchup;
sour cream;
vegetable or olive oil;
garlic - a few cloves:
seasonings

In addition to salt, it is advisable to season the dish with black and allspice, bay leaf, and basil. It is good to purchase a set of special seasonings for chicken meat. You can cut off any part of the chicken except the breast, which is the white meat.

It's too lean for this dish:

The mushrooms are soaked, and the vegetables are processed in the usual way: washed, peeled, chopped. Cut as they usually do. Carrots can be grated on a coarse grater;
The chicken is cut into small portions and placed in a hot frying pan with already heated oil. Fry until golden brown;
As the chicken cooks, gradually add vegetables to the pan. First onions, then carrots, cabbage, peppers, tomatoes. Be sure to mix. The order is very important, otherwise the vegetables will turn into porridge when stewed. You need to focus on your own taste and experience;
When the vegetables have simmered under the lid, add soaked mushrooms to them, add 300 ml of water and leave under the lid over low heat for another 15-20 minutes;
Ketchup and sour cream are added when the meat is almost ready. With the last ingredients in the pan, the dish should sit for no more than 5 minutes.

Some housewives, after everything is ready, sprinkle the prepared layer of cheese and place it in the oven for 3-4 minutes so that the cheese crust melts and browns. In this case, you need to cut more cabbage - the result will be a cabbage-chicken casserole.

On weekends, the whole family gets together; as a rule, a lot is planned for these days; the children are all at home and require attention. There is not much time for cooking, these days you really need quick and tasty recipes. I am delighted with this dish! It is prepared from simple ingredients that can be found in every kitchen, and it is practically prepared by itself, and I am very pleased with the result. Especially the taste of cabbage, not at all the same as that of stewed cabbage in a frying pan. I was surprised by the basil in this recipe; I usually only use it in combination with tomatoes. The chicken under the cabbage coat turned out tender and juicy.

Thanks for the recipe. I cooked it with and without lemon, I liked both options. I replaced the chili pepper with bell pepper, the children don’t eat spicy food, but otherwise I did everything according to this recipe: Photos are mine.

When there is a lot of housework, it is very convenient to put the chicken and vegetables in a baking dish, cover, place in the oven and forget about it for an hour and a half, and it will quietly come to readiness on its own.

Chicken stewed according to this recipe turns out juicy, tender and lean.

Lemon juice gives stewed cabbage with chicken a feeling of sparkling freshness and lightness. Chili adds a feeling of warmth and joy in the morning.
Carrots mainly please with their bright color.

The cabbage is practically steamed, slightly soaked in tender chicken juices, so its taste and color are different from that of stewed cabbage stewed/fried on the stove. Cabbage stewed in the oven retains more freshness, crunchiness and vitamins.

What to cook from: 6 servings
Chicken thighs - 6 pcs. (or 4 legs);
Cabbage - 1 small head;
Chili pepper - 0.5 pcs.;
Carrots - 1 pc.;
Lemon - quarter;
Salt, dried basil (optional);
Onion - 1 head;

Vegetable oil for greasing the baking dish
How to bake thighs with chili and cabbage
1. Rinse the thighs and place in a baking dish, lightly greased with oil. Add salt and sprinkle with basil. Place onion on top, cut into rings or half rings (if the head is large).

2. Shred the cabbage (cut into strips). Grate the carrots on a coarse grater. Chili pepper - finely chopped. Mix everything, add lemon juice and salt. Mash with your fingers so that the cabbage absorbs the sourness and salt. Place cabbage on top of chicken. Cover the baking dish with a lid or cover with foil.

3. Bake in the oven at a temperature of 190-200 degrees C for about 1.5 hours - until persistent cabbage aromas appear.

Serve hot or chilled, preferably with mashed potatoes.
source
If you didn't eat everything at once and put the leftover chicken and vegetables into a saucepan, lightly pouring the juices from the fryer, then after cooling you will get very tasty cabbage in a tender chicken jelly.

1. Open the foil.

2.Under the cabbage there is such tender chicken and delicious sauce (or broth?)

3. Served with rice. Half an hour before it was ready, I put the rice in the oven (a glass of rice, 2 cups of boiling water, salt, 1 tbsp. vegetable oil). When the rice appeared above the surface of the water, I covered it with a lid. The chicken and side dish were cooked at the same time, the rice in the plates was poured with juice from the chicken. You can cook it without rice as a separate dish.

Wonderful dish! We put it in the oven, after an hour and a half you can eat it. Those who like to hang out on the Internet, don’t forget to set a timer. ;)))