This torol of pies has been known since the time of Russia. For its size, satiety, festive look and very pleasant taste, the chicken was nicknamed the king's pie. Despite the fact that, in addition to chicken, the dough was stuffed with duck, pork, lamb or beef with various additives, it got its name precisely from the classic filling - chicken. In a traditional kurnik, the meat ingredient is complemented with either potatoes or porridge, most often buckwheat. How to quickly and easily make a king's pie at home?
Most often, this dish was prepared for big holidays. For example, for the bride and groom for a wedding or for guests on Trinity. Kurniks tried to make them larger and thicker, so that one piece could be full for a long time. After all, the pie should be generously stuffed with chicken.
Butter dough or cheesecake dough is ideal for cooking chicken coops. A pie made of unleavened dough, as well as light puff pastry and shortbread, is also good. But the fastest kneading of homemade dough for the product is obtained on the basis of ordinary kefir.
Ingredients for kefir chicken
Dough:
- kefir of any fat content -300 ml;
- cream oil - 200 g;
- flour varieties - 700-900 g (while the dough is taking);
- salt - a large pinch;
- soda - half a teaspoon.
- Filling:
- boneless chicken meat - 450-500 g;
- potatoes - 300 g;
- large onion - 1 pc.
- cream oil - 40 g;
- salt, pepper and seasonings - pinch at a time.
Additionally:
- egg - 1 pc.;
- drinking water - 1 tbsp. l.
A step-by-step recipe for making a classic chicken chicken
A delicious chicken can be cooked even by a cook without experience with dough. The classic version is so simple that it does not need any special techniques to achieve a good result. First, you should prepare all the ingredients, and then start kneading the base - the dough.
- Pour kefir into a deep container, add soda (you do not need to extinguish it, because the fermented milk ingredient will extinguish it during the dough kneading process). Sprinkle with salt and stir. After 7-10 minutes, when the soda stops reacting, pour sweet butter melted in a water bath into the mixture.
- Very slowly add flour to kefir in small portions. Stir with a large spoon first. After the mass has thickened, put it on a wooden board and knead the dough with your hands, adding flour. The consistency of the dough should become elastic, but pliable, not sticky. Wrapped in cling film or put in a plastic bag, send the dough to rest in the refrigerator for about an hour.
- In the meantime, you can do the filling. Chop the raw chicken into cubes. Peel and chop the onion. Salt and season. Peel the potatoes and cut them into as thin plates as possible so that they can bake inside the hen. Combine the meat with onions and potatoes, salt and pepper again.
- It's time to roll the dough. Cut the cooled lump into two equal parts. Cover one part with cellophane and set aside. Roll out the second part to the size of the baking dish. Grease the baking sheet itself with vegetable oil or margarine and sprinkle with flour. Put the base of the pie in a baking dish, raising the edges on the sides (they should be high and protrude beyond the baking sheet).
- Spread the filling evenly over the dough. Roll out the second layer of dough and cover the chicken with it. Pinch the edges so that they become tightly adhered and the meat and vegetables do not lose their tasty juices. In the center of a closed cake, as in a whitewash, make a round hole (with a diameter of a matchbox) so that excess steam escapes through it during cooking and the cake does not swell.
- If desired, you can roll out the dough and cut out decorations in the form of flowers, twigs and leaves for the surface of the pie (a small piece of dough must be left in advance for this).
- Turn on the oven at 180 ° C. Beat raw egg yolk with water and brush over the surface of the hen house. Bake the king's pie for 50-60 minutes until golden brown.10 minutes before the end of cooking, grease the surface of the product again with the remains of whipped yolk and water. To make the filling juicier, through the hole in the lid, you can periodically pour 3-4 tablespoons of warm water inside the hen house.
- Serve to guests by dividing the pie into portions.
Kurnik with chicken and rice
Ingredients for the filling:
- chicken fillet - 500 g;
- medium onion - 3 pcs.;
- parboiled rice (dry) - 1 tbsp.;
- broth (vegetable / chicken) - 1, 5 tbsp.;
- egg - 6 pcs.;
- salt - 1 tsp;
- black pepper - a pinch;
- the oil grows. - 30 ml;
- butter, butter - 40 g.
Step-by-step recipe for cooking chicken with rice
- Knead the dough with kefir, as in the previous recipe.
- Immerse the chicken in cold water and salt, put on fire and cook for up to 1 hour, periodically skimming off the foam. Chill the chicken outside the broth and cut into pieces.
- Peel and chop the onion, put in a preheated pan greased with vegetable oil. Fry until tender.
- Combine the meat with the onion frying, add pepper and salt, pour the broth into the mixture.
- Cook the rice until cooked. The product is cooked in a ratio of 1 cup of rice to 2 cups of water for 15 minutes.
- Boil hard-boiled eggs, chop very finely. Combine them with rice and pour in half a glass of broth. But make sure that the filling does not become liquid, so that the volume of the broth can be slightly reduced. Add butter and mix thoroughly.
- How to put the filling in the chicken? The first layer is ½ part of rice. The second is ½ chicken preparation. Then repeat: rice and chicken. Cover with rolled dough and remember to make a steam hole. You can bake for 40 minutes at temperatures up to 200 ° C.
- Allow to cool in the oven. Serve in portions.
Traditional kurnik is prepared with both buckwheat and millet porridge. The filling can be mushrooms, sauerkraut and fresh cabbage, pumpkin and zucchini, as well as sour berries. And the chicken is put in the royal pie both raw and boiled or in the form of minced meat. Pies with chicken giblets and scallops are no less tasty.
