Chicken meat is absolutely universal meat. Chicken is baked, stewed and fried, a rich broth, salads, cold snacks and a filling for pies are prepared from it. In addition, it is very nutritious, tasty and easy to digest. In order for chicken to become a real decoration of the dinner, master some original and interesting dishes.
Pick your recipe
You will need
-
- White meat roll:
- 2 chicken fillets;
- 2 leaves of white cabbage;
- 2 tablespoons of cottage cheese;
- 2 slices of smoked ham;
- salt
- pepper.
- Stuffed chicken:
- 1 small carcass of chicken (450-500 g);
- 15 g butter;
- half of the onion;
- 1 clove of garlic;
- 50 g of prunes;
- 50 g dried apricots;
- 25 g pitted raisins;
- 1 small apple;
- 25 g ground almonds;
- 50 g bread crumbs;
- 3 tablespoons of port;
- zest of half a lemon;
- a handful of finely chopped greens (parsley
- mint);
- 1 quail egg;
- salt
- pepper.
Instruction manual
1
Try making white chicken meat roll. It is delicious both hot and cold. Remove the film and grease from the fillet. Put a piece on the board and with a sharp knife make a cut along the thickest part, then open the filet like a book. Place a piece between two layers of cellophane and roll on top with a rolling pin.
2
Submerge the cabbage leaves in boiling water, remove and cut the thick veins. Finely chop the rest, add the cottage cheese, salt and pepper. Put a plate of ham and curd-cabbage mixture on pieces of fillet. Using a piece of cellophane, roll the stuffed fillet into a roll.
3
Wrap the roll in a sheet of foil and tie it with a strong thread. Put the bundles on a baking sheet and place it in a 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.
4
For a Sunday lunch or a festive dinner, a chicken stuffed whole is suitable. It will take time to extract the bones, but this dish will make a great impression on home and guests. Place the carcass with the breast bone down and cut it along the ridge. With the tip of a knife, separate the meat on both sides of the ridge. Cut the joints of the wings and legs, without separating the limbs. Cut the meat from the ribs and remove the rib cage. Carefully remove the bones from the legs, helping with the tip of the knife.
5
Cook the minced meat. Cut half the onion into small cubes, add the chopped clove of garlic and fry in butter. Combine chopped seedless prunes, dried apricots, raisins, finely chopped skinless apples, crumbs of white bread, ground almonds, grated zest of half a lemon, peppermint, parsley, quail egg, port, salt and pepper. Add the fried onions and garlic and mix thoroughly.
6
Mark the carcass on a cutting board and put the minced meat in the middle of the breast, forming a thick sausage. Wrap the free edges so that they completely hide the filling. You should get 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 become deformed.
7
Place the chicken on a metal 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.