Chicken is an absolutely versatile meat. Chicken is baked, stewed and fried, rich broth, salads, cold snacks and pie filling are prepared from it. In addition, it is very nutritious, tasty and easy to digest. To make the chicken a real decoration of your dinner, master some original and interesting dishes.
It is necessary
-
- White meat roll:
- 2 chicken fillets;
- 2 white cabbage leaves;
- 2 tablespoons of cottage cheese;
- 2 slices of smoked ham;
- salt
- pepper.
- Stuffed Chicken:
- 1 small chicken carcass (450-500 g);
- 15 g butter;
- half an onion;
- 1 clove of garlic;
- 50 g prunes;
- 50 g dried apricots;
- 25 g seedless raisins;
- 1 small apple;
- 25 g ground almonds;
- 50 g bread crumbs;
- 3 tablespoons of port wine;
- zest of half a lemon;
- a handful of finely chopped greens (parsley
- mint);
- 1 quail egg;
- salt
- pepper.
Instructions
Step 1
Try a white chicken roll. It tastes good both hot and cold. Remove the films and fat from the fillets. Place the piece on a board and use a sharp knife to cut through the thickest part, then open the fillet like a book. Place the piece between the two layers of cellophane and roll it out on top with a rolling pin.
Step 2
Immerse the cabbage leaves in boiling water, remove and cut off the thick veins. Finely chop the rest, add cottage cheese, salt and pepper. Place the slice of ham and the curd-cabbage mixture on the fillet pieces. Use a piece of cellophane to roll the stuffed fillet into a roll.
Step 3
Wrap the roll in a sheet of foil and tie it with strong thread. Place the rolls on a baking sheet and place in the preheated oven for 20 minutes. Remove the foil, cut each roll into several pieces. Serve hot or cold, accompanied by green salad and homemade mayonnaise.
Step 4
Whole stuffed chicken is perfect for Sunday lunch or gala dinner. Removing the bones will take time, but this dish will make a great impression on home and guests. Lay the carcass with the breastbone down and cut along the backbone. Use the edge of a knife to separate the meat on both sides of the ridge. Cut through the joints of the wings and legs without separating the limbs. Cut the meat off the ribs and remove the ribcage. Carefully remove the bones from the legs using the tip of a knife.
Step 5
Prepare the minced meat. Cut half the onion into small cubes, add the chopped garlic clove and sauté in butter. Combine pitted prunes, dried apricots, raisins, finely chopped peeled apples, white bread crumbs, ground almonds, grated zest of half a lemon, mint, parsley, quail egg, port, salt and pepper. Add fried onions and garlic and mix thoroughly.
Step 6
Place the meat on a cutting board and place the minced meat in the middle of the breast to form a thick sausage. Roll up the loose edges so that they completely hide the filling. You should have a neat package. To prevent it from opening, wrap the carcass with a thick thread, making several turns. Do not tighten the thread, otherwise the chicken will be deformed.
Step 7
Place the chicken on the wire rack above the baking sheet. Bake in a preheated oven for about an hour. Remove the meat from the oven, wait 10 minutes and cut into even slices. Serve with white bread croutons and watercress.
