Chicken can be fried, cooked, stewed, baked. Cold meats and jellied dishes are prepared from poultry meat. Chicken meat well absorbs the taste and aroma of seasonings in which it is cooked. White chicken meat is dietary and easily absorbed by the adult and children's body.
Pick your recipe
You will need
-
- chicken thighs
- whole chicken
- salt
- pepper
- garlic
- tomato paste
- butter
- tomatoes
- cognac
- greens
- Champignon
Instruction manual
1
Chicken thighs in foil.
Mix in a bowl a few cloves of garlic, passed through a press, 2 tbsp. tablespoons of tomato paste, one parsley root, grated on a fine grater. Salt and pepper to taste. Spread chicken thighs with this mixture. Put each piece of chicken on a separate piece of foil. Sprinkle with chopped leek, top with a couple of tomato circles. Wrap the foil tightly so that the meat juice does not leak. Place the packaged pieces of chicken on a baking sheet and place in the oven. Bake for 50-60 minutes.
2
Chicken in the sleeve.
Salt the chicken carcass outside and inside. Squeeze the juice from half the lemon into your palm. Rub the bird with this juice. Cut off the chicken fat and put it inside the carcass. Mix 2 tbsp. tablespoons butter with chopped parsley and dill. Put this mixture in the chicken belly. Pack the chicken in the sleeve, pinch the ends of the sleeve, bake the chicken in the oven. 10 minutes before readiness, make several punctures in the sleeve with a knife or fork to make the chicken with a golden brown crust. Pour the resulting meat juice from the sleeve into a small saucepan, add cream and boil, it will turn out a delicious sauce.
3
Chicken pate.
Boil the whole chicken with spices. Pour the chicken stock into the container, close it with a lid and freeze. Take out the broth when needed. Remove chicken skin. Separate the meat from the bones. Pass the chicken through a meat grinder. In a separate bowl, beat 200 g of butter, ½ teaspoon of salt, 1 tbsp. a spoonful of brandy. Combine chicken and butter. Thoroughly grind the resulting mass.
4
Chicken meatballs with mushrooms.
Skip two chicken fillet through a meat grinder. Soak two slices 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 stew in a saucepan for 10 minutes. Add 2 tbsp. tablespoons of sour cream, salt and boil. Put chicken mince in the palm, put a spoonful of mushroom filling in the middle of the meat. Bend your palm so that the edges of the meat are connected. Pinch the edges and bread cakes. Fry in hot oil.
Useful advice
When baking chicken carcasses on a baking sheet, pour it on the allocated fat to make the chicken juicy.