Chicken can be fried, boiled, stewed, baked. Cold appetizers and jellied dishes are prepared from poultry meat. Chicken meat absorbs well the taste and aroma of the seasonings in which it is cooked. White chicken meat is dietary and easily absorbed by adults and children.
It is necessary
-
- chicken thighs
- whole chicken
- salt
- pepper
- garlic
- tomato paste
- butter
- tomato
- cognac
- greens
- Champignon
Instructions
Step 1
Chicken thighs in foil.
In a bowl, combine a few cloves of garlic, passed through a press, 2 tbsp. tablespoons of tomato paste, one parsley root, grated on a fine grater. Season with salt and pepper to taste. Coat the chicken thighs with this mixture. Place each piece of chicken on a separate piece of foil. Sprinkle with chopped leeks and place a couple of tomato circles on top. Wrap the foil tightly so that the meat juice does not flow out. Place the wrapped chicken pieces on a baking sheet and place in the oven. Bake for 50 to 60 minutes.
Step 2
Chicken in the sleeve.
Salt the chicken carcass outside and inside. Squeeze the juice from half a lemon into your palm. Mash the bird with this juice. Cut off the chicken fat and place it inside the carcass. Mix 2 tbsp. tablespoons of butter with chopped parsley and dill. Place this mixture in the chicken belly. Wrap the chicken in a sleeve, pinch the ends of the sleeve, bake the chicken in the oven. 10 minutes before cooking, make a few punctures in the sleeve with a knife or fork so that the chicken turns out with a golden crust. Drain the resulting meat juice from the sleeve into a small saucepan, add cream and boil for a delicious sauce.
Step 3
Chicken pate.
Boil a whole chicken with spices. Pour the chicken broth into a container, close it with a lid and freeze. Get the broth out when you need it. Remove the skin from the chicken. Separate the meat from the bones. Pass the chicken through a meat grinder. In a separate bowl, beat 200 g butter, ½ teaspoon salt, 1 tbsp. a spoonful of brandy. Combine chicken and butter. Rub the resulting mass thoroughly.
Step 4
Chicken meatballs with mushrooms.
Pass two chicken fillets through a meat grinder. Soak two pieces of white bread in milk or water, squeeze and pass through a meat grinder along with minced chicken. Finely chop 200 g of champignons and simmer in a saucepan for 10 minutes. Add 2 tbsp. tablespoons of sour cream, salt and boil. Put the minced chicken in the palm of your hand, put a spoonful of mushroom filling in the middle of the minced meat. Bend your palm so that the edges of the minced meat meet. Pinch the edges and coat the cakes in breadcrumbs. Fry in hot oil.
