Every housewife should have a secret for preparing a delicious dish that can be whipped up. Potato casserole with chicken and mushrooms, prepared according to our simple step-by-step recipe with photos, will help you out in such moments. We recommend making this dish for a family dinner or for suddenly arriving hungry guests.
Chicken in yogurt in the oven is a wonderful dish that is suitable for a quiet family dinner with loved ones. Chicken fillet goes perfectly with vegetables, so chicken baked in yogurt will be placed in peculiar boats made of peppers. Read the recipe for chicken in yogurt and cook with us.
Do you want to eat delicious food? In our detailed recipe, we will tell you how to cook shawarma in pita bread at home, what filling to use for making shawarma, how to prepare pita bread for shawarma and many other useful things.
Potato cutlets are becoming increasingly popular. Easy to prepare and very tasty, these cutlets are a pleasure to cook. We will tell you in detail how to cook potato cutlets, look at the basic principles of cooking, filling options for potato cutlets and give detailed instructions on how to prepare them.
How to cook delicious chicken hearts? This question is interesting to everyone who has ever encountered this product. Despite the fact that chicken hearts are an offal and are valued much less than meat, hearts remain one of the most popular products from which you can make almost everything, from salads to delicious roasts.
This is a very tasty dish, the recipe for which today we will tell you in detail. This dish can be served as a main dish, or as a delicious addition to some side dish. Mashed potatoes go very well with chicken rolls, everyone will be delighted with this dish! prepared according to our detailed photo recipe will be a wonderful dinner for the whole family. These pancakes are best made from chicken fillet, but chicken breast is also perfect because you can very easily cut the fillet from it. The cooking process is very simple, it takes very little time, since chicken meat cooks quite quickly.Chicken in kefir in a frying pan is one of the unusual dishes, the existence of which many housewives did not even know. And the dish is not at all difficult to prepare, but it turns out quite unusual and tender! To cook this chicken you will need a minimum of ingredients and effort. Chicken in kefir in a frying pan can rightfully be considered a dietary dish and can be prepared both for a regular home dinner or lunch for the whole family, and for people on a diet.
Don't know how to cook chicken drumsticks? Then our step-by-step photo recipe is for you! Whatever one may say, chicken drumsticks are one of the most favorite products that everyone likes. Such popularity primarily appeared due to the very delicate taste and ease of preparing dishes from chicken drumsticks.
Korean chicken hye will primarily appeal to anyone who loves a spicy snack. The beauty and taste of this dish will enchant everyone who tries it. There are quite a few options for preparing “He”; this dish is also made from meat or fish, but today we will tell you how to cook Korean chicken He at home.
At first glance, it may seem that this is an exotic dish and not everyone will like it. Chicken with oranges in the oven is easy to prepare according to our step-by-step recipe with photos and is perfect for a festive or romantic table. We strongly advise you to prepare this simple but very tasty work of culinary art and try the unique taste yourself.
Baked chicken with potatoes is always a welcome dish on any table. If we talk about the popularity of this dish, then we can safely call it the most favorite and often prepared. Of course, because baked chicken with potatoes cooks quickly and has an indescribable taste. Add to these advantages the low cost of the products that you will use for cooking and you will get a truly ideal dinner.
Chicken breast pastrami is a meat delicacy, at least in this form this dish has survived to this day. Previously, this was a kind of way of preserving meat. And they prepared pastrami from pork or beef, and later they began to cook it from poultry. Chicken breast pastrami is not difficult to prepare.
How to cook chicken in a slow cooker quickly, easily and very tasty? You will find the answer by reading our step-by-step recipe with photos. Chicken is always a favorite treat for many; it can be prepared for both a festive table and an everyday one. From a huge number of recipes, it turned out to be not so easy to find a truly tasty one. But we still found and prepared a very tasty dish, which we will now share with you!
Chicken risotto is not at all difficult to prepare. The dish of Italian cuisine has taken root quite well in our country, many have heard about it or tried it in Italian restaurants, but probably not everyone knows how to prepare this risotto at home. We will teach you how to cook chicken risotto very simply.
A very tender and tasty dish that just melts in your mouth. It is worth noting that the recipe is very simple, there is nothing complicated and everything is prepared quite quickly. Dietary chicken meat will be useful for people who watch their diet. Among the wide variety of chicken fillet dishes, we want to highlight exactly this - chicken fillet in cream. This is exactly the dish that leaves behind an unforgettable taste experience. The dish itself is very interesting and unusual. You can cook it on the weekend, feeding the whole family and surprising your guests. As they say: “everything ingenious is simple!”, so chicken fillet with mushrooms and cheese, prepared according to our simple step-by-step photo recipe, will seem like an easy dish that can surprise everyone.Champignons stuffed in the oven - this amazing dish will make you look at the art of cooking and food in general from a different perspective. No matter how complicated the name of the dish may seem, never despair ahead of time. Today we will talk about the amazing process of preparing one of the most delicious cold appetizers
Even a child can cook baked chicken fillet in the oven! This is one of those dishes that is prepared very quickly and is also eaten instantly, because it turns out very tasty. In the modern world, chicken is often baked in the oven; in general, food produced in the oven is tastier and healthier than in a frying pan.
Cooking duck in the oven is a very creative and exciting process. Today we will tell you how you can cook duck very tasty. This dish is also called “Czech duck”. In one of the houses in the Czech Republic where tourists stay, the owner of the house prepares a dish - a compliment.
An easy-to-prepare dish that is perfect for a family or romantic dinner. If you really want to please your loved ones, then cook chicken chops with cheese. Everyone will definitely like them and will be able to diversify the daily diet. They prepare quite simply and quickly. Read our step-by-step photo recipe and see for yourself! very easy to prepare. Chicken fillet makes these cutlets very tender and tasty. You can prepare this dish in a hurry, literally in 40 minutes. Agree that this is quite a short time for dinner! Chicken tender cutlets are always a pleasant addition to a side dish; they will make your dinner more nutritious and much tastier. one of the most favorite dishes of many families. It is prepared for holidays and family dinners. In general, if you are expecting guests, then prepare this delicious dish and everyone will be happy. Don't know how to bake a whole chicken in the oven with salt? No problem! Our simple step-by-step recipe with photos will dispel all your doubts and cooking will seem exciting and very simple to you.We recommend preparing chicken fillet rolls for a romantic dinner or serving on a holiday table. This dish is very elegant and beautiful, the chicken fillet turns out tender and juicy, and the incredible taste and aroma is given, of course, by the filling and sauce that we prepare ourselves. All the ingredients used in this dish combine amazingly with each other.
prepared according to our recipe are suitable for any holiday table. Without a doubt, this dish will decorate any holiday! Tender chicken meat with aromatic filling has always been popular and in great demand. We present to your attention stuffed chicken breasts, but we will stuff them not with cheese and mushrooms, as is done in many recipes, but with vegetables. Let it be unusual, but tasty and healthy.Cooking chicken chops in the oven is not difficult. The whole dish is prepared quite quickly, and it can be served on any table, no matter whether it is an ordinary family dinner, a romantic date or a holiday. On any table, chicken chops cooked in the oven will be especially popular. They have the noble beauty of a festive dish, an incredible aroma that drives you crazy and the most delicate taste.
Chicken in kefir in the oven turns out incredibly tender and juicy. This method of cooking chicken in the oven will forever dispel the rumors that chicken meat is quite dry. A properly prepared dish will simply melt in your mouth. To achieve this result, try cooking according to our recipe and you will definitely like the chicken baked in kefir and in the oven.
suitable for a quiet family dinner. There are a lot of options for making chicken casserole and they are all good in their own way. Chicken has long been a staple. Low-fat and inexpensive chicken meat appeals to many people, and so that you don’t get tired of it, it is very important that you have as many recipes for a variety of dishes in your culinary repertoire as possible. It's very easy to prepare. Goulash is a very tasty dish, and chicken makes it even more tender. Flavorful gravy and tender meat will make your dinner unforgettable. Our recipe will help you prepare chicken goulash with gravy quickly and tasty, just read our recipe carefully, follow our tips and you will definitely succeed.Chicken in sweet and sour sauce, how familiar we all are with this wonderful dish! Surely everyone has been to a Chinese restaurant at least once and ordered this delicious chicken. Sitting at a cozy table and enjoying a feast of tastes, sometimes you just want to cook something similar at home.
Chicken with pineapple in the oven with the addition of bananas is a rather unusual dish for most residents of our vast country. This dish is suitable for a romantic dinner, despite the unusual combination of ingredients, chicken with pineapples in the oven turns out juicy and has an unusual spicy taste that will certainly be appreciated.
When prepared according to our recipe, it turns out very tender and tasty. Do you want to surprise your loved ones? Then prepare this great dish. Everything is prepared quite quickly, and this recipe is suitable for preparing a dish for both a festive table and an everyday one. Chicken with garlic in the oven has a pleasant taste and aesthetic appearance. If you need to prepare a quick and inexpensive dish, then your choice should be this simple but very tasty recipe.Chicken fillet with cheese in the oven is a dish for all times and is suitable for any occasion. Whether it's a family dinner or a meeting of close friends, baked chicken fillet will always decorate the table. Even a true gourmet will enjoy this hearty, non-greasy dish. Preparing the entire dish does not take much time, since the chicken cooks quite quickly. In our case, the most important thing is the preparatory stage, since the oven will do the rest for us. So, read the recipe on how to cook chicken fillet with cheese in the oven and cook with us.
Chicken shreds are prepared from finely chopped chicken fillet (can be cut into cubes or thin strips) with the addition of flour, spices and eggs. The dish turns out very tasty and not only adults will be delighted with it, but also little children! Chicken shreds recipe with photos which we present will help you prepare these original pancakes easily and simply.
Chicken stewed in sour cream belongs to the category of dishes that are a pleasure to cook. Firstly, during cooking, an amazing smell will fill your house. Secondly, all this is prepared quickly and very simply. Stewed chicken cooked in sour cream will retain all its nutritional properties, the meat will be even more tender, and the taste will pleasantly please. Coriander or curry are ideal spices for this dish. To enhance the taste, you can add garlic to the dish. Chicken stewed in sour cream is an ideal and very tasty dish for a family dinner,
Chicken Kiev with cheese is an excellent dish that is loved by many due to its delicate taste. All the tastiest things are hidden in the middle, in the form of the filling, which flows out appetizingly when you cut the cutlet. If you don’t know how to cook chicken Kiev with cheese, then don’t worry! Our recipe will help you deliciously prepare chicken Kiev with cheese and enjoy this splendor to the fullest. Cook with us, it's easy with us!
Chicken fillet in sour cream sauce is a quick, easy to prepare and very tasty dish with a delicate taste! The dish is suitable for preparing for dinner and is sure to please everyone who tries it. As a side dish, we recommend making mashed potatoes or boiling rice. Whatever side dish you choose, in combination with cooked chicken fillet it will be great and will appeal not only to adults, but also to children. Chicken fillet in sour cream sauce cooks very quickly, you will spend a maximum of 30 minutes of exciting cooking.
Grilled chicken is an incredibly tasty dish! If you really love chicken, then you should definitely try this recipe, and those who still doubt, after trying it once, will always cook it! Grilled chicken in a frying pan is not at all difficult to prepare; it turns out with a golden crust, but at the same time very juicy and aromatic! Chicken is primarily a dietary white meat, and dishes cooked in a grill pan are much healthier than simply fried! If you love healthy and tasty chicken dishes, then you simply need to purchase a grill pan. There is another big plus,
Chicken wings baked in the oven are not just a great recipe, they are also very beautiful, tasty and appetizing food. You may think that this is a simple and satisfying dish, but it is undoubtedly suitable both for restaurants and for a cozy home dinner with loved ones. In this recipe we will tell you how to deliciously cook chicken wings and what other ingredients you can add.
One of the most favorite and popular main dishes is chicken in a sleeve in the oven. What could be tastier and simpler at the same time? To prepare it, you don’t need to be an excellent cook or have any special cooking skills. If you don’t know how to cook chicken up your sleeve, then
Poultry dishes They are widely loved by gourmets all over the world, and chicken dishes stand out among them. In fact, there are a huge number of dishes that can be prepared from a product that is essentially neither meat nor poultry - salted chicken, Pozharsky cutlets, and Kiev cutlets.
A special place stands out for the respected Georgian dish chakhokhbili, which is prepared from large pieces of chicken or turkey, tomatoes and onions. Despite the fact that Georgian hot guys prefer spicy dishes, poultry has very harmoniously entered this national cuisine due to its lightness and satiety. A dish such as satsivi is also prepared from chicken, but with chopped nuts, which, giving off their astringency, highlight the taste of the bird, making it richer and spicy.
Poultry dishes are perfect for preparing all dishes from a full lunch ration - first, second and even “dessert”, for which the most delicate pie with chicken breasts is ideal.
Most recipes using poultry are replete with French names, which, if not frightening, force you to look for an explanation of what it is. So, for example, consommé is chicken broth, creme is chicken soup with the addition of cream, potofe is poultry soup in a pot, volet is chicken soup with the addition of raw egg yolk, marmite is clear chicken broth, with boiled vegetables served separately.
Turkey is a healthier dietary product, which becomes quite tough if cooked incorrectly. If you decide to bake the turkey, you will need to wrap it very tightly in foil, without allowing the slightest holes. Only in such an almost airtight package will the turkey turn out to be the most tender. It is better to start cooking turkey fillet by first coating it with mustard for at least 5-6 hours. Mustard acts as an enzyme that breaks down the interfiber substance. In this case, the bird turns out unusually juicy and tender.
Poultry dishes are recommended for consumption by the youngest children aged 6 months and older, people with weakened immune systems and those undergoing rehabilitation. White meat contains a huge amount of macro- and microelements, only 20 essential proteins, but there is no cholesterol.
Many recipes published on the site are suitable for both experienced housewives who already know how to combine a variety of cooking technologies, and beginners who can easily master all the intricacies thanks to step-by-step instructions with photos.
It must be remembered that the cooking technology depends on the type of bird, its fatness and age.
The main indicators of poultry quality are age and fatness. The age of the bird plays a big role, since old birds can be very fatty and the taste of their meat is much worse than young ones.
The meat of old chickens can be used to prepare dishes such as chopped cutlets and meatballs. In this state, this meat is soft, tender, juicy and especially useful for children's and dietary nutrition. The bones, after removing the meat from them, are used to prepare broths.
The age of waterfowl has a slight effect on the quality of meat, but still the meat of young ducks and geese is more tender and juicier. The best quality fried foods come from well-fed chickens, young hens, turkeys, geese and ducks. It must be remembered that fried dishes made from geese and duck meat have a pleasant specific aroma and taste, and at the same time they make poor broths. As a rule, broths are not made from this bird.
Insufficiently fattened chickens, chickens, turkeys are boiled and used to prepare various sauces, salads or other cold dishes.
When preparing poultry dishes, special attention must be paid to the correct use of their fat. Excess fat is not needed for many dishes, especially broths and soups. A tasty broth should be satisfying, that is, rich and aromatic, but not greasy.
For frying, it is better to use a well-fed, but not fatty carcass. If there is insufficient nutrition, fried meat will be dry and not juicy; if there is excess fat, it will not always be acceptable for feeding people suffering from cardiovascular and other diseases.
In addition, a fatty carcass is not economically viable. Thus, a large and fatty goose carcass after frying is reduced by almost half due to the rendered fat.
By following the correct technology for preparing poultry, the dishes can be prepared simply delicious.
Goose or duck fried with apples.
Remove the internal fat from the carcass, rub the outside and inside with salt and cumin to taste. Stuff with small apples, first cutting them in half, removing the centers and adding salt and mayonnaise. Fry the goose for about 1.5-2 hours.
Separately, bake 6-8 good apples in the oven and garnish with them a whole or chopped goose placed on a dish. Add a little flour to the juice remaining when frying the goose, dilute with broth or boiling water, boil and pour the resulting juice over the goose pieces. You can also make an excellent fried bird dish by roasting a goose or duck stuffed with sauerkraut stewed with onions.
Fried chicken.
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Not old ones are suitable for frying. This can be determined by the skin of the bird: if the skin near the bird’s leg can be easily torn, then the bird is young. The fat of a young bird is light, while that of an old bird is completely yellow.
Rub the prepared poultry carcass with fine salt, place in a semi-deep bowl and pour over oil. Roast in the oven for about 1.5 hours, first browning well. Then add a little broth and pour the juice over the carcass as often as possible. The readiness of the bird is determined by using a fork: when pierced, not bloody, but amber-yellow juice should be released.
Look at the photo - the filling for the poultry dish must be prepared in advance:
For chickens, the most suitable filling is rice with hard-boiled eggs and sultanas or a currant made from a roll soaked in milk and squeezed out with raw eggs. You can stuff both the insides and the crop of the bird, especially if the bird is fatty. Fry the stuffed chicken as described above. Cut the finished bird into pieces or fillet it. When serving, it is best to pour fried poultry dishes with the juice remaining during frying.
Fry the chicken carcasses, cleaned and rubbed with fine salt to taste, in a grill oven or in a saucepan, pouring melted butter over them.
To prepare the white sauce For a fried poultry dish, grind 1/2 cup flour with 1-2 tbsp. l. softened butter, heat to a boil, dilute with 2 cups of cream or milk and simmer over low heat, stirring constantly.
If chickens are grilled (on a spit), baste them with sauce while roasting. When frying a poultry dish in a pan, pour the finished chicken over the resulting thick sauce and brown it well in a hot oven.
These photos show poultry dishes prepared according to the recipes presented above:
Goose roulade.
Cut the prepared goose carcass along the ridge, carefully remove the bones so as not to tear the skin, and sprinkle with salt.
To prepare the filling for this poultry dish you will need:
- 800 g veal, goose liver
- 100 g buns or white bread
- 1 glass of milk
- 5-6 pistachios
- 2 raw eggs
- salt and pepper to taste
Pass the veal through a meat grinder; Finely chop the goose liver. Mix everything together, add bread soaked in milk and squeezed out, finely chopped pistachios, beat in raw eggs, season with salt and ground black pepper. Mix the filling thoroughly.
To prepare a poultry dish according to this recipe, you need to fill the prepared goose carcass with the filling, sew it up tightly, tie it across with threads and dip it into a broth prepared separately from the remaining goose bones with roots and a spoonful of vinegar. Cook at a gentle simmer for about 2 hours, then remove from the broth and place under a press. Serve as a cold appetizer with Provencal mayonnaise.
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Similarly, you can prepare a dish from poultry such as duck or chicken. Instead of boiling, they can be fried, often basted with broth and melted butter or duck fat.
Duck with glazed turnips and rum.
To prepare this dish from poultry meat, the prepared young carcass must be washed, dried with a napkin and salted outside and inside. Dissolve the butter in a saucepan, heat it, place the duck and whole peeled onions, pepper and bay leaf into it. Fry the duck and onions, covered, over medium heat for about an hour, turning carefully to keep the onions intact. Peel the turnips, cut each into 8 pieces and cook in a separate saucepan in salted water until half cooked. Melt the butter in a clean frying pan, add sugar and, stirring, fry until brown.
Place the boiled turnips in a sieve, drain and let dry. Transfer it to a frying pan with the prepared glaze, pour in half the amount of rum and, covering it with a lid, simmer until done. During the cooking process, the turnips should be covered with a shiny, sweet crust.
Cut the finished duck into pieces, transfer to a dish and place fried onions on top. Pour the remaining rum and broth into the pan where the duck was fried and boil until the volume of liquid is reduced by half.
Boil the prepared chicken carcasses until tender and cut into 4 pieces. Separately, cook the crumbly rice porridge and season it with butter. Grease the mold with butter and sprinkle with ground breadcrumbs. Layer the chicken pieces and rice to the top of the pan so that the top layer is rice. To prepare a poultry dish according to this recipe, you need to generously sprinkle the top layer with ground breadcrumbs, pour over sour cream, bake in the oven, browning well.
Boil prepared chicken carcasses (3-4 pieces) in salted water until cooked.
Preparing the sauce:
- 2 cups broth
- 1 tbsp. l. butter
- 2 tbsp. l. flour
- juice and zest of 1 lemon
- 0.5 glass of white wine or 1 glass of Madeira
- 2 tsp. Sahara
- 3 raw egg yolks
In the broth left over from cooking the chicken, add butter, pounded with flour, boil and strain into a saucepan. Pour in lemon juice, white wine or Madeira, add sugar, lemon zest and raw egg yolks. Stir everything with a whisk and heat to a boil.
Cut the boiled chicken carcasses into halves, place on a deep dish and pour over hot lemon sauce.
Look how delicious poultry dishes look in these photos:
Prepare the carcass of a young, meaty chicken for baking, rub with salt and ground pepper, carefully separate the skin from the neck and, if possible, from the entire breast. Beat raw eggs with cream or milk, salt and pepper to taste. Carefully pour the egg mixture into the resulting voids and tie the skin tightly. Also pour the egg mixture inside the carcass, add a lot of chopped herbs to it and carefully sew it up. Place the prepared carcass on a baking sheet in a saucepan and bake in a well-heated oven.
Chicken loin, 3 tbsp. l. butter, 50 g white bread or roll crumb, a glass of milk, 2 eggs, 10 pickled mushrooms, 1 tbsp. l. vinegar, salt and nutmeg to taste.
Finely chop the chicken loin, add 2 tbsp. l. melted butter, bread soaked in milk and squeezed out, raw egg, salt and grated nutmeg. Grind the whole mass well, cut into small cutlets and fry. Prepare a sauce from pickled mushrooms, finely chopped and fried in the remaining oil, adding vinegar to taste, and serve it with the cutlets.
Ingredients:
- Carcasses of 3 young chickens
- 250 g white bread
- 1 glass of milk
- 100 g butter
- 6 raw eggs
- 20-25 pcs. cancer necks
- pepper
- nutmeg to taste
- ground crackers
Fry the prepared chicken carcasses in butter until almost done. Separate the pulp from the bones and pass it through a meat grinder.
Add white bread or loaf soaked in milk and rubbed through a sieve. Mix thoroughly, add dissolved butter, raw egg yolks, boiled crayfish tails, salt, pepper, grated nutmeg to taste.
Beat the egg whites into a stiff foam and carefully fold into the resulting mass. Prepare a mold or pan, grease with oil, sprinkle with ground breadcrumbs and transfer the prepared mixture into it. Cook this delicious poultry dish in a water bath for about an hour and serve with white or tomato sauce, prepared to taste.
Stuff the prepared young turkey carcass with pieces of lard, rub it with salt outside and inside and tie it with oiled paper. Roast the turkey on a spit, basting occasionally with melted butter. Remove the paper from the finished turkey, pour bechamel sauce separately prepared from flour, butter and cream and brown over the coals.
Ingredients:
- Young carcass
- 100 g butter,
- 2 tbsp. tablespoons chopped parsley and green onions
- salt to taste
Prepare a young turkey carcass and cut it into pieces. Melt the butter in a saucepan, add chopped herbs and, after transferring the turkey pieces, fry until done.
Preparing the sauce:
- 1 tbsp. l. butter and flour
- 2 lumps of sugar
- juice of 1 lemon
- 2 raw yolks
- bouillon
- salt to taste
Prepare a fry from flour and butter, add sugar and lemon juice. Boil, pour in the required amount of broth, add salt to taste and let it boil again. Grind the yolks of raw eggs and carefully stir into the slightly cooled sauce. Transfer this simple poultry dish to a platter and pour the hot sauce over it.
Process a medium-sized turkey carcass and prepare for baking.
Preparing the filling:
Mix 1 kg of peeled, boiled and mashed chestnuts, 250 g of pork leg meat minced, 2 buns soaked in milk and rubbed through a sieve, 2 eggs and 2 yolks, 1/2 cup sour cream, a little salt and ground pepper. .
Fill the turkey with minced meat, sew up the cut, stuff it with pieces of smoked lard and fry in a medium-heat oven on all sides until cooked (about 2 hours). To serve, chop the turkey into pieces and place the sliced chestnut stuffing separately on a platter.
This selection of photos shows poultry dishes prepared according to the recipes that you have read on this page:
Previously, poultry dishes were traditionally associated with the onset of long-awaited holidays (Christmas, Easter, New Year, etc.). Since ancient times, the Slavic peoples ate swans, cranes, herons, wild ducks, black grouse, partridges, and poultry - chickens, ducks, geese, etc. And at many feasts, dishes from them were the main decoration of the festive table.
Characteristic of Russian cuisine is the preparation of whole poultry and game. Stuffed products have always been especially popular - duck and goose with apples, chicken stuffed with rice and raisins or prunes, goose and duck stuffed with salted saffron milk caps or milk mushrooms, etc. It is difficult to imagine a modern holiday table without these traditional products. Beautifully and originally designed, they seem to confirm the old saying “A bird on the table is a holiday in the house.”
Poultry intended for boiling, stewing or frying is first cut up: the head, neck and wing tips are cut off, gutted, excess fat is removed, then washed in running water and dried. If the bird is fried whole, then the legs and wings are pressed to the sides of the body and tied.
Stuffed chicken
Ingredients:
1 small chicken (with giblets), 1/2 parsley root, 1 onion, 1 egg, 2 slices of white bread, a little milk or cream, 1 tbsp. spoon of butter, spices, salt.
Preparation
Dry the washed chicken carcass, rub the outside and inside with a mixture of salt and spices and stuff.
To prepare minced meat, boil chicken giblets (heart, liver, stomach) in broth with parsley and onion, pass through a meat grinder, add bread soaked in milk and squeezed out, egg, salt and mix.
Sew up the stuffed chicken, put it in a casserole dish, grease it with butter or sour cream and fry it in the oven, periodically basting it with the released fat.
Cut the finished chicken, place the pieces on a heated dish and give them the appearance of a whole carcass.
Serve the sauce in which the chicken was fried in a gravy boat.
Chicken stuffed with rice and egg
Ingredients:
1 chicken, 200 g rice, 4 eggs, 100 g giblets, 1 onion, 50 g butter, pepper, salt.
Preparation
Boil chicken giblets (heart, liver, stomach) and cut into small cubes. Add to them rice boiled until half cooked, hard-boiled and finely chopped eggs and onions fried in oil until golden brown.
Salt, pepper and mix everything.
Rub the chicken carcass with salt, stuff it with minced meat, sew it up and fry in the oven until done.
Chicken with minced meat and nuts
Ingredients:
1 chicken, 50 g butter, 50 g each minced beef and pork, 100 g ham, 50 g cheese, 2 eggs, 3 tbsp. spoons of ground crackers, 1/2 cup milk, 20 g butter, 10 walnuts, pepper, salt.
Preparation
Salt the chicken carcass inside and out, fill it with stuffing and sew it up.
Heat the oil in a frying pan, fry the chicken on all sides, pour in a little water and fry in the oven, periodically basting with hot water and the resulting juice.
To make the filling, mix minced meat with eggs, finely chopped ham, breadcrumbs pre-soaked in milk, grated cheese, pour over heated butter, add chopped nuts, salt, pepper and mix.
Chicken stuffed the old-fashioned way
Gut the chicken carcass, rinse, rub with salt, separate the skin from the neck, and then, if possible, from the entire breast, pour beaten eggs or an egg-milk mixture into the resulting space and tie the skin.
Also pour eggs or an egg-milk mixture with a large amount of chopped dill into the abdominal cavity of the carcass and sew it up.
Fry the chicken in the oven, periodically basting with the released juice.
Chicken stuffed with pork and mushrooms
Ingredients:
1 chicken, 200 g fresh mushrooms, 200 g minced pork, 1 egg, 3-4 slices of white bread, 3 tbsp. spoons of rendered lard, 1 onion, 2 tbsp. spoons of milk, marjoram, parsley, pepper, salt.
Preparation
Finely chop the mushrooms and simmer in 2 tbsp. spoons of lard along with chopped parsley and finely chopped onion.
Mix the cooled mushrooms with minced pork, bread and egg soaked in milk, pepper, salt, add chopped marjoram and mix.
Salt the chicken carcass, stuff it with minced meat, sew it up, put it in a deep frying pan with 1 tbsp. spoon of lard and 3-4 tbsp. spoons of water and fry in the oven until cooked.
Chicken stuffed with mashed potatoes
Ingredients:
1 small chicken, 1 glass of mashed potatoes, 3-4 dried porcini mushrooms, 2 onions, 40 g butter, 1 egg, spices, salt.
Preparation
Wash the chicken carcass, dry it with a napkin, rub it inside and out with a mixture of salt and spices (savory, lemon balm, etc.), fill it with minced meat, sew it up, grease it with butter or sour cream, put it in a casserole dish, pour in a little broth and fry in the oven, periodically pouring juice
To prepare minced meat, sauté finely chopped onion in oil, mix with mashed potatoes, add pre-soaked, boiled and finely chopped mushrooms, egg, ground spices (nutmeg, cumin, etc.), butter, salt and mix thoroughly until smooth.
Chicken stuffed with rice, almonds and dried fruits
Ingredients:
1 chicken, 1/2 cup rice, 1/2 cup peeled almonds, 1/4 cup dried apricots, 1/4 cup raisins, 5 tbsp. spoons of melted butter, 1 teaspoon of cinnamon, 4 buds of cloves, salt, parsley.
Preparation
Boil the rice until half cooked and add salt.
Heat raisins, dried apricots and peeled almonds in oil for 5 minutes, mix with rice, add ghee, ground cinnamon and cloves.
Fill the salted carcass with the resulting minced meat, sew it up, grease it with oil, put it in a deep frying pan, pour in about 1/2 cup of hot water and fry in the oven, periodically pouring over the released juice.
Cut the finished chicken into pieces and garnish with herbs.
You can cook turkey in the same way.
Chicken stuffed with apples and bread
Ingredients:
1 chicken, 1 tbsp. spoon of sour cream, 200 g of wheat bread, 1 apple, 2 onions, 1 tbsp. spoon of raisins, 50-100 g of butter, 1/2 cup of water, salt, parsley, dill.
Preparation
To prepare the filling, simmer onions, dill and parsley in oil, mix with diced bread, raisins, finely chopped apple, add a little boiled water, lightly salt and mix.
Salt the chicken carcass inside and out, fill it with stuffing and sew it up. Grease it with sour cream or butter, put it on a baking sheet and fry in the oven, periodically pouring over the released juice.
You can also cook duck and turkey.
Chicken stuffed with semolina
Ingredients:
1 chicken, 100 g butter, salt.
For the filling: chicken liver, 2 eggs, 50 g butter, 100 g semolina, onion, parsley, pepper, salt.
For garnish: 1 kg of sour apples, 50 g of butter.
Preparation
Cut the chicken carcass along the ridge, remove the bones, add salt and leave for 1 hour. Finely chop the chicken liver, combine with the yolks, butter, finely grated onion, semolina, salt, pepper, chopped herbs and grind well, then add the whipped whites and mix.
Sew up the carcass with strong white thread, leaving a hole through which to insert the filling.
Sew up the hole, grease the carcass with butter or margarine, place on a baking sheet and bake in the oven, pouring over the oozing juice.
For the garnish, cut the apples into halves, remove the core and place cut side down on a baking sheet lined with paper and greased with oil. Bake in a preheated oven for 15-20 minutes.
Place the finished chicken on a dish, and baked apples around it.
Chicken stuffed with croutons
Ingredients:
1 chicken (about 1 kg), 100 g white loaf, giblets, 2 eggs, pepper, salt, 1 tbsp. spoon of mayonnaise, fat.
Preparation
Salt the prepared chicken and leave for 1 hour. Cut the white loaf into cubes, dry in a frying pan or in the oven.
Boil the giblets in salted water until tender and chop finely.
Hard boil 1 egg, chop and mix with croutons and giblets, add raw egg, pepper and mix.
Fill the chicken with the filling, grease with mayonnaise and place on a greased baking sheet.
Bake in a preheated oven, sprinkling occasionally with water, for about 1 hour.
Chicken stuffed with prunes and liver
Ingredients:
1 chicken (about 1.2 kg), salt, 1 teaspoon cinnamon, 1 teaspoon pepper, 1 tbsp. spoon of ghee.
For minced meat: 8 large prunes, 1 teaspoon of grated lemon zest, 4 onions, 50 g of bacon, 3 chicken livers, 4 slices of bread, 2 eggs.
Preparation
Rub the chicken carcass with salt, pepper and cinnamon.
Soak the prunes in cold water and remove the pits. Cut the lard and liver into cubes and fry. Finely chop the prunes and onion.
Beat the eggs and soak the bread in them (without crusts).
Combine all ingredients and mix, adding lemon zest.
Fill the chicken carcass with the prepared minced meat, place in a frying pan with melted butter and place in a preheated oven.
Bake for 15 minutes, then turn over and cook until done, periodically basting the carcass with the juices that are released.
Sprinkle the finished chicken with lemon zest.
Chicken stuffed with champignons
Ingredients:
1 chicken, 150-200 g champignons, 1 onion, 3-4 tbsp. spoons of butter or margarine, 3 pcs. potatoes, 2 pods of sweet pepper, 1/2 glass of white wine, salt, pepper.
Preparation
Rub the carcass with salt and pepper.
Melt the butter, lightly fry finely chopped onion in it, add peeled, finely chopped mushrooms, pour in a little water and simmer until half cooked.
Fill the carcass with minced meat, sew it up and fry on all sides in the remaining oil.
After 15 minutes, add potatoes cut into slices, thin rings of pepper along with seeds, pour in wine (if there is not enough liquid, you can add water) and simmer the chicken until cooked, often pouring over the resulting sauce.
Before serving, season the sauce with salt and pepper and pour it over the chicken.
Chicken stuffed with rice, giblets and prunes
Ingredients:
1 chicken (with giblets), 100 g rice, 50 g raisins, 50 g prunes, 50 g butter, 2 onions, 1/2 carrots, 1/2 celery root, 1 cup broth, pepper, salt.
Preparation
Salt and pepper the chicken carcass outside and inside, fry until golden brown.
Boil the giblets, chop finely, fry along with thinly sliced onions and mix with washed rice.
Wash the prunes and pitted raisins, cut the prunes into strips. Combine everything, add salt and pepper, pour in 1 cup of the broth in which the giblets were cooked, and cook until the rice absorbs the liquid.
Stuff the carcass with the prepared filling, sew it up, put it in a roasting pan or pan, add carrots, celery, onions, broth and simmer until done.
Chicken stuffed with rice, giblets and nuts
Ingredients:
1 chicken (with giblets), 150 g rice, 1 tbsp. spoon of raisins, 2 tbsp. spoons of peeled nuts, 20 g butter, salt, white pepper, cinnamon, cloves, 2 glasses of water, 50 g vegetable oil.
Preparation
Pour hot water over the raisins, leave for 5 minutes, then drain the water.
Chop the chicken liver and heart and fry in oil.
Place the washed rice, raisins, chopped nuts, spices and fried giblets in a saucepan, add water and cook until the rice absorbs the salted liquid.
Rub the chicken carcass inside and out with salt, stuff it with the prepared filling, sew it up, fry until golden brown, add broth or water and simmer until done.
The chicken can also be cooked in the oven, after marinating it in a mixture of olive oil, lemon juice and chopped garlic.
Chicken roll
Ingredients:
1 chicken, 50 g butter, salt.
Preparation
Cut the chicken carcass along the back from the neck to the tail and carefully remove the meat and skin from the skeleton. Cut the skin on the legs and cut out the bones, cut off the wings.
Place the meat with skin on the table, add salt, add the filling (see below), roll into a roll and tie with thread.
Fry the roll in the oven, frequently basting with the resulting juice, butter and hot water.
Filling 1
150 g minced pork, 1 egg yolk, 80 g ham, 2 tbsp. spoons of dry white wine, salt.
Mix the minced meat with the yolk, white wine, salt and finely chopped ham.
Filling 2
300 g of fresh mushrooms, 20 g of salted lard, 3 eggs, 1 small onion, pepper, salt.
Cut the lard into small cubes, melt in a saucepan and sauté chopped onion on it.
Add finely chopped mushrooms, pepper, salt and simmer until soft. Pour in the beaten eggs and, as soon as they have curled, remove from the heat.
Filling 3
200 g boiled sausage, 2 slices of white bread, 1-2 eggs, 1/2 cup milk, 20 g butter, parsley, salt.
Cut the bread into cubes, pour in milk, mix with beaten eggs and softened (heated) butter.
After a few minutes, when the milk has been absorbed into the bread, mix with the sausage and parsley cut into small cubes, and add salt to taste.
Filling 4
3 eggs, 50 g salted lard, 100 g boiled sausage, 3 tbsp. spoons of canned peas, salt.
Cut the lard into small cubes, melt in a saucepan, add the diced sausage, lightly fry, pour in the beaten eggs, add salt and stir.
Once the eggs have curled, remove from the heat and stir in the canned peas.
Filling 5
150 g boiled sausage, 2 eggs, 1 small pickled cucumber, 100 g hard cheese, mustard to taste.
Hard-boil the eggs, cut the sausage and cheese into thin slices, and cut the eggs and cucumber into small cubes.
Arrange all the products in layers on a layer of chicken meat with skin pre-greased with mustard.
Fried chicken with apples
Ingredients:
1 small chicken, salt, pepper, 1 bay leaf, orange or lemon peel, 1/2 parsley root, 1 carrot, 20 g butter, 2 tbsp. spoons of sour cream, 8 apples or potatoes.
Preparation
Wash the chicken carcass, dry it and rub it inside and out with a mixture of salt and pepper and chopped bay leaf, put orange or lemon peel (dried or fresh) inside.
Place the chicken in a casserole dish, pour in a little broth or hot water, add chopped roots and fry in the oven, often greasing its surface with oil, sour cream and pouring over the juice.
When the chicken is half cooked, add apples or potatoes to the chicken bowl.
Cut the finished chicken into portions, place on a heated dish, and surround with baked apples or potatoes.
Serve the strained and seasoned sour cream sauce in which the chicken was fried in a gravy boat.
Kuzminskaya chicken
Rinse the chicken carcass, dry it, rub it with salt, fill the abdominal cavity tightly with fragrant herbs (thyme, oregano, mint, lemon balm, etc.), place it on a baking sheet, add a little broth or water and fry in the oven until cooked, periodically basting with the released juice.
Chicken fried with nuts
Ingredients:
1 chicken, 2 tbsp. spoons of butter, 2 tbsp. spoons of honey, 2 tbsp. spoons of peeled nuts, ginger, cumin, mint, pepper, salt.
Preparation
Rub the chicken carcass with a mixture of butter, honey, ginger, cumin, mint, salt, pepper and leave for several hours.
Then cut the carcass in half lengthwise, place on a greased baking sheet, cover with foil and fry in the oven.
When the chicken is almost ready, remove the foil, sprinkle with chopped nuts and let the meat brown.
If there is not enough fat on the baking sheet, add a little broth or water.
Fried chicken with rice and oranges
Ingredients:
1 chicken, 1 tbsp. spoon of vegetable oil, 250 g of rice, 1/2 celery root, 2 onions, 50 g of butter, 1.5 cups of chicken broth, 1 cup of orange juice, 125 g of raisins, 1 tbsp. spoon of orange zest, pepper, salt.
Preparation
Grease the chicken carcass with oil, salt and pepper, place in an oven preheated to 220°C and fry for 30-40 minutes.
Grate the celery root, finely chop the onion, fry them in oil, add rice, salt, pour in the broth and orange juice and cook over low heat for about 25 minutes until the rice is cooked.
Add raisins (pre-soaked in water and dried) and grated orange zest to the finished rice.
Fill “baskets” made from figuratively cut orange peels with rice and garnish with raisins.
Place the chicken on a dish and place “baskets” of rice around it.
Fried chicken with stuffed apples
Ingredients:
1 chicken, 3 tbsp. spoons of vegetable oil, 8 apples, 4 tbsp. spoons of lingonberries, 2 tbsp. spoons of peeled nuts, salt.
Preparation
Wash the chicken carcass, dry it with a napkin, rub it with salt and fry until golden brown.
Remove the core and seeds from the apples and fill the holes with a filling of mashed lingonberries and chopped nuts.
Place the carcass on a baking sheet, surround it with stuffed apples and fry in the oven.
Chicken in foil
Ingredients:
1 chicken, 2-3 tbsp. tablespoons butter or chicken fat, 2 tbsp. tablespoons grated parsley root, 1 carrot, 1 onion, 2 teaspoons lemon or apple juice, salt.
Preparation
Rub the chicken carcass inside and out with salt and sprinkle with sour juice.
Place butter (chicken fat) mixed with chopped or grated roots and onions into the abdominal cavity.
Wrap the carcass in foil, place on a baking sheet and fry in the oven.
Homemade chicken
Ingredients:
1 chicken, 50 g butter, 50 g lard, 2 onions, 2 pcs. potatoes, 50 g champignons or porcini mushrooms, 1/2 cup dry white wine, pepper, salt.
Preparation
Cut the lard into cubes, melt in a saucepan, put the chicken cut into portions, add salt and put in the oven.
When the chicken is almost ready, add potato slices fried in oil, onions cut into rings, mushrooms and ground pepper, pour in the wine and bring to readiness.
Chicken in cheese
Ingredients:
1 chicken, 1 cup grated cheese, 2 eggs, 1/2 cup milk, 1 teaspoon starch, 2-3 tbsp. spoons of butter, 4 tbsp. spoons of breadcrumbs, pepper, salt.
Preparation
Cut the carcass into portions, place in a deep frying pan, add salt, add a little water and simmer over low heat until the chicken is soft.
Mix grated cheese with eggs, milk, starch, salt and pepper and beat well.
Heat butter in a frying pan.
Dip each piece of chicken into the cheese mixture several times, bread it in breadcrumbs and fry until golden brown.
Chicken with honey
Ingredients:
1 chicken, 1 glass of ketchup, 6 tbsp. spoons of honey, 1 lemon, salt.
Preparation
Cut the chicken carcass into portions, add salt and place on a baking sheet. Mix ketchup with honey and pour this mixture over the chicken.
Place a slice of lemon on each piece and bake in the oven.
Roast poultry
Ingredients:
1 chicken, 6 pcs. potatoes, 4 onions, 250 g sour cream, salt, herbs.
Preparation
Chop the chicken carcass into pieces, add salt, fry until half cooked and place in a thick-bottomed bowl.
Top with lightly fried sliced potatoes and sautéed onions.
Pour in sour cream, close the lid and simmer over low heat.
When serving, sprinkle with herbs.
Russian roast chicken
Ingredients:
1 chicken, 5-6 onions, 2 tbsp. spoons of raisins, 1.5 tbsp. tablespoons of chopped nuts, 75 g of fat, 2 cups of sour cream sauce with tomato, herbs, salt.
Preparation
Chop the chicken carcass into small pieces, add salt and fry until half cooked.
Add sautéed onions, sauce and simmer until done.
At the end of the stew, add chopped nuts and raisins.
When serving, sprinkle with parsley or dill.
Chicken stewed in sour cream with vegetables
Ingredients:
1 chicken, 3 pcs. potatoes, 2 cups sour cream, 3 onions, 3 carrots, 100 g fresh mushrooms, 2-3 cloves of garlic, 2 tbsp. spoons of butter, parsley or dill, salt.
Preparation
Cut the chicken carcass into portions, add salt, fry in oil and place in a pan.
Add sour cream and chopped mushrooms to the juice formed during frying and simmer the chicken for 20 minutes. Then add potatoes fried until half cooked, carrots and onions cut into strips and simmer for another 20 minutes.
At the end of the stew, add finely chopped herbs and garlic.
Chicken stewed with green peas
Ingredients:
1 chicken, 50 g butter, 1-2 teaspoons flour, 11/2 onions, 2 tomatoes, 600 g green peas, pepper, salt, dill and parsley.
Preparation
Cut the chicken carcass into portions, add salt and fry in oil until golden brown.
Sauté finely chopped onion in the same oil, add a little flour, ground red and black pepper, peeled and finely chopped tomatoes. Pour hot water, salt, add chicken pieces, put on fire.
At the end of stewing, add green peas.
When serving, sprinkle with finely chopped parsley and dill.
Chicken stewed with potatoes and beans
Ingredients:
1 chicken, 6 pcs. potatoes, 1 cup beans, 50 g butter, 1/2 cup raisins, 1/2 cup peeled nuts, 2 onions, 2 cloves garlic, 1 tbsp. a spoonful of vinegar, sugar to taste, salt.
Preparation
Boil the pre-soaked beans.
Cut the chicken carcass into portions, rub with salt and fry in oil.
Sauté chopped onion and garlic in the same oil, add vinegar, sugar, and place chicken pieces on top. Simmer for 10 minutes, then add boiled potatoes and beans, raisins, cover with a lid and simmer for another 10-15 minutes.
When serving, garnish the dish with roasted nuts.
Chicken stewed in tomato sauce
Ingredients:
1 chicken, 2-3 tbsp. tablespoons flour, 50 g butter, 1/2 cup tomato puree, 1-2 onions, 1 cup sour cream, salt.
Preparation
Cut the chicken carcass into portions, lightly pound and salt. Breaded in flour, fry, put in a deep bowl.
Pour in 1 glass of water and simmer, closing the lid.
10-15 minutes before the end of stewing, add tomato puree and sautéed onions.
At the end of stewing, pour in sour cream, salt to taste and bring to a boil.
Chicken stewed with nuts and onions
Ingredients:
1 chicken (1.2 kg), 100 g melted butter, 250 g walnuts, 4-5 onions, 2 egg yolks, 3 tbsp. spoons of wine vinegar, mint, salt.
Preparation
Cut the chicken carcass into portions, add salt and fry until almost done.
Pour the juice formed during frying into a separate bowl, and add chopped onions, crushed nuts, finely chopped mint to the chicken, add a little water, add salt and simmer for 10-15 minutes.
Dilute the egg yolks with wine vinegar and the juice released when frying the chicken.
Pour the sauce over the stewed chicken, bring to a boil and remove from heat.
Chicken stewed with wine
Ingredients:
1 chicken, 2 onions, 2 tbsp. spoons of tomato puree, 1 tbsp. spoon of vinegar, 1/2 cup of meat broth, 2 tbsp. spoons of wine (port, Madeira), 2-3 tbsp. spoons of butter, pepper, salt, herbs.
Preparation
Chop the carcass into small pieces and fry in a shallow pan with heated oil. Then add finely chopped onion, tomato puree, add vinegar, wine, meat broth, salt and pepper.
Cover the pan with a lid and simmer over low heat.
When serving, sprinkle with herbs.
Chicken stewed with prunes
Ingredients:
1 chicken, 50-100 g melted butter, 1 carrot, parsley, celery root, 1 onion, 1 tbsp. spoon of flour, 1/2 cup pitted prunes, sugar, vinegar, bay leaf, pepper, salt.
Preparation
Cut the chicken carcass into portions, place in a pan with melted butter, add finely chopped roots, onions and simmer until cooked, periodically turning the pieces and adding water. 30 minutes before the end of stewing, pour 2-3 cups of broth or water into the pan.
Prepare the sauce: fry the flour in oil, dilute with the broth in which the chicken was stewed, add a little vinegar, sugar to taste, bring to a boil and remove from heat.
Place the prunes, pre-soaked in water, into the pan with the chicken, pour in the sauce and place in the oven for 15-20 minutes.
Rolls - chicken cabbage rolls
Ingredients:
500 g chicken fillet, 700 g white cabbage (boiled cabbage weight 500 g), 75 g butter, 75 g Russian cheese, 250 g sour cream, salt, pepper, herbs.
Preparation
Trim the chicken fillet from the tendons, moisten it with cold water, cut off the film and lightly beat it.
Place the head of cabbage in hot salted water, after cutting out the stalk, and cook, periodically removing the cooked leaves from the head of cabbage. Flatten the leaves and beat them slightly.
Place the chicken fillet on a cabbage leaf, add salt and pepper and wrap it into a roll.
Fry in a frying pan heated with oil until golden brown, then pour in sour cream, sprinkle with grated cheese and bake in the oven at 220°C for 30 minutes.
When serving, decorate the dish with herbs.
Chicken baked in pots
Ingredients:
750 g chicken, 60 g butter, 4-5 pcs. potatoes, 3 carrots, 4 onions, 125 g green peas, 1/2 liter sour cream sauce, salt, herbs.
For the dough: 1 cup flour, 1/4 cup water, 1 egg, salt.
Preparation
Chop the chicken carcass into pieces, add salt and fry them until half cooked.
Place 2-3 pieces of fried chicken into portioned ceramic pots and pour sour cream sauce over them.
Then add diced potatoes and fried until half cooked, diced sautéed carrots, chopped sautéed onions, canned green peas and finely chopped parsley or dill.
Cover the pots with dough and finish cooking in the oven.
Chicken baked with apples and cheese
Ingredients:
1 chicken, 100 g tomato puree, 2-3 onions, 4 apples, 50 g cheese, 1 tbsp. spoon of ground crackers, 1 tbsp. spoon of butter, pepper, salt.
Preparation
Cut the chicken carcass into portions, salt and pepper, fry and place in a pan. Add tomato puree, onion cut into rings, peeled and cut into slices apples.
Sprinkle the dish with coarsely grated cheese, ground breadcrumbs, pour over melted butter and bake in the oven until done.
Trinity chicken
Ingredients:
1 chicken, 8-10 potatoes, 15-20 dry porcini mushrooms, 1 onion, 3 tbsp. spoons of sour cream, melted or vegetable oil, 1 tbsp. spoon of flour, egg whites, pepper, salt.
Preparation
Separate the chicken meat from the bones, add salt and pepper, lightly pound and fry on both sides in a very hot frying pan with oil.
Prepare a sauce from pre-soaked and boiled mushrooms, sautéed onions, heated flour and sour cream.
Cut the fried meat into portions, place in a frying pan, cover with boiled potatoes, pour over mushroom sauce and place in a preheated oven for 5 minutes.
Then remove the pan, pour in the whipped egg whites and put them back in the oven for 5-6 minutes.
Stuffed chicken legs
Ingredients:
1/2 kg chicken legs, 80 g white bread, 1 glass of milk, 70 g chicken liver, 2 onions. 4 teaspoons of sour cream, nutmeg to taste, pepper, salt.
Preparation
Carefully remove the skin from the chicken legs, chopping the bones so that some of them remain with the skin removed.
Separate the pulp from the bones and pass through a meat grinder, mix with white bread soaked in milk and pass through a meat grinder with a fine grid again.
Fry the chicken liver, chop finely, mix with sauteed onions and minced chicken, add salt, nutmeg, pepper and mix everything.
Fill the skin of the legs with minced meat, brush with sour cream and fry in the oven.
Chicken legs stuffed with apple and nuts
Ingredients:
1/2 kg chicken legs, 1 apple, 30 g peeled walnuts or almonds, 50 g white bread, 2 eggs, cinnamon, cloves, 60 g margarine, pepper, salt.
Preparation
Carefully remove the skin from the chicken legs, chopping the bones so that some of them remain with the skin removed. Separate the pulp from the bones, pass through a meat grinder, add salt and pepper.
Peel and seed the apple and cut into strips. Roast the peeled nuts and chop finely. Grate the bread.
Add apple, nuts, bread, eggs, cinnamon, cloves to the minced chicken and mix.
Fill the skin of the legs with the resulting mass, fry in a large amount of fat and bring to readiness in the oven.
Balls “Gourmand”
Ingredients:
300 g chicken fillet, 2 tbsp. spoons of butter, salt, fat.
For dough: 5 tbsp. spoons of flour, 4 tbsp. spoons of milk, 1 egg, salt.
Preparation
Dilute the flour with warm milk, stir so that there are no lumps, add the egg yolk, salt and leave for 10-15 minutes, then add the beaten egg white into the dough and stir.
Pass the chicken flesh with skin through a meat grinder 2-3 times, add salt, beat it out, divide it into flatbreads, put a piece of chilled butter in the middle of each and form into balls.
Dip them in the dough, fry them in a large amount of fat and bring them to readiness in the oven.
Stuffed chicken sausages
Ingredients:
400 g chicken fillet, 75 g white bread, 0.5 cups milk, 75 g butter, 5 cloves garlic, pepper, salt.
For the filling: 250 g of fresh mushrooms, 2 onions, spices, salt.
For breading: 2 eggs, ground crackers; fat for frying.
Preparation
Pass the chicken pulp through a meat grinder, add white bread (without crusts) soaked in milk, butter and mix. Add crushed garlic, salt, pepper and mix again.
Place a minced chicken cake on a napkin moistened with cold water, and on it a filling of mushrooms cooked with spices and fried with onions.
Form the products in the form of sausages, dip them in beaten egg, bread them in ground breadcrumbs, fry in a large amount of fat and bring to readiness in the oven.
Stuffed chicken cutlets
Ingredients:
450 g chicken or chicken meat, 25 g dried mushrooms, 1-2 onions, 60 g peeled walnuts, 50 g butter, 1 egg, 70 g stale wheat bread, 50 g fat, pepper, salt.
Preparation
Pass the meat through a meat grinder along with the internal fat, add salt and pepper, mix and beat out the mass.
Then form the products into flat cakes, put chopped boiled mushrooms, toasted nuts, sautéed onions and butter in the middle of each.
Connect the edges of the flatbreads, give the products an oval shape, moisten them in beaten egg, bread them in grated white bread, fry them in a large amount of fat and bring them to readiness in the oven.
Pozharsky cutlets
Ingredients
For minced meat: 400-500 g chicken pulp, 80-100 g wheat bread, 150 g cream or milk, 20-25 g butter, salt.
For breading and frying: 100 g wheat bread, 50 g margarine.
For serving: butter.
Preparation
Remove the flesh from the chicken carcass, remove the skin and films, pass through a meat grinder with a fine grid; add stale white bread soaked in cream or milk, add salt and mix well. Then pass through the meat grinder again, add softened butter and beat well.
Form cutlets from the resulting minced meat, bread them in grated stale bread and fry on both sides until a slightly brown crust forms.
Then put them in the oven for 5-7 minutes or simply cover with a lid and bring to readiness over low heat.
Pour melted butter over the finished cutlets.
Pass the chicken pulp through a meat grinder, add the egg, salt and mix. Divide the minced meat into 3 equal parts.
Prepare 3 types of filling: fry boiled mushrooms with onions; fry chicken liver with onions; Cut the peeled apples into strips and simmer with butter.
Stuff each part of the chicken mass with the prepared filling.
Shape the products into a ball, breaded in flour, dipped in egg and breaded in bread crumbs.
Fry the croquettes in a large amount of fat (deep fat) until cooked.
When serving, decorate with herbs.
Chicken schnitzel “Appetizing”
Ingredients:
500 g chicken meat, 50 g butter or raw chicken lard, 0.5 cup milk, 1 egg, pepper, salt, ground crackers.
For the omelet: 5 eggs, 200-250 g sour cream, salt.
For frying: butter or ghee.
Preparation
Mince chicken meat (without skin) 2 times, add butter or lard, milk, pepper, salt.
Beat the mixture well, divide into portions, shape them into schnitzels, dip in beaten egg, bread in breadcrumbs and fry until tender.
Prepare 5 thin omelettes: pour a beaten mixture of 1 egg and 2 tbsp into a frying pan heated with oil. spoons of sour cream, salt and fry until half cooked.
Then place schnitzels in the middle of the omelettes, close them in the form of an envelope and finish cooking in the oven.
Zrazy with cheese and egg
Ingredients:
450 g chicken meat, 50 g cheese, 1-2 eggs, 50 g butter, salt.
For breading: 1 tbsp. tablespoons flour, 1 egg, 1 cup breadcrumbs, fat.
Preparation
Pass chicken meat with skin through a meat grinder, add salt and mix.
Grate the cheese and boiled eggs and mix.
Divide the minced chicken into flatbreads, put cheese and egg filling on them, top with a piece of butter and form zrazy.
Dip them in flour, soak them in beaten egg, bread them in breadcrumbs, fry them in a large amount of fat and finish cooking in the oven.
Kurnik (chicken pie)
Ingredients:
400 g puff pastry, 6 wheat flour pancakes, 7 eggs, 150 g rice, 200 g porcini mushrooms, 200 g chicken fillet, parsley, salt, 50 g vegetable oil for frying, ground black pepper.
Preparation
Boil rice, mushrooms, chicken fillet and eggs until tender. Peel the eggs and chop finely. Divide the puff pastry into 2 unequal parts and roll out two circles - larger and smaller in diameter, place the smaller circle on a greased frying pan. Mix 1/4 of the eggs with rice, chopped mushrooms and fry in oil, finely chop the boiled chicken fillet, chop the greens and mix with the remaining eggs.
Place 1 pancake on the puff pastry and add a layer of chicken fillet, salt and pepper.
Layer the pancakes, lay out the fillings, alternating, cover with a large circle of puff pastry, pinch the edges and decorate.
Bake in the oven for 25-30 minutes.
Tips for the home cook
- You need to rub the bird with salt not only from the outside, but also from the inside.
- When choosing, you must remember that a fresh bird should have white or yellowish skin, a dense comb, clean, unsunken eyes, and a pleasant smell. A low-quality bird has sunken eyes, greenish spots under the wings, and feathers (if the carcass has feathers) are easily torn out. Frozen poultry has meat that is rock hard.
- The age of a bird can be determined by the protrusion of the sternum (it is called khlup): in a young bird it is cartilaginous, bends under the pressure of a finger; the old one is rigid, and when pressed hard it does not bend, but breaks. This is one of the most accurate ways to determine age.
If the bird is frozen, the flap will not bend. In this case, pay attention to other signs of age: the meat of a young bird is white or cream-colored, while that of an old bird has a yellowish tint. The skin should be intact, not torn, without bruises or gray spots. - To determine the readiness of a fried bird, you need to pierce the carcass in the leg area: if colorless juice flows out, the meat is ready.
- Old chicken will become tastier and juicier if you soak it in milk or sour cream before cooking.
- In order for the chicken meat to acquire a beautiful golden color, you need to coat portioned pieces with honey and bake in the oven on a baking sheet, covered with foil.
- To prevent the surface of poultry carcasses, especially geese and ducks, from burning when frying or baking in the oven, it can be wrapped in foil or a cabbage leaf.
- The bird can be stored at room temperature for 2-3 days if the carcass is tightly wrapped in a towel soaked in vinegar. The towel should be wetted as the vinegar evaporates.
- For roasting, use a young bird. The older one can be used for cooking broths, stewing and preparing minced meat.
- Chicken meat will become white and tender if you rub the inside with lemon juice before cooking. Another option: when cooking it, add 1 teaspoon of lemon juice to the water.
- Before frying, the bird must first be rubbed with salt and then evenly greased with fat and ghee. If you do it the other way around—fat first, then salt—the bird will brown unevenly.
- To create a golden brown crust when frying hens and chickens, you need to grease them with thick sour cream before cooking.
- Poultry or game will turn out juicy and aromatic if you wrap the carcass in a layer of bacon (tied with thread) before frying. The bacon is cut into one piece 0.5-0.7 cm thick and beaten.
- Boiled chicken meat (especially chickens) is the main dietary meat product, useful in cases where fatty meats are contraindicated.
- The best way to defrost meat and poultry is in the refrigerator, but this takes a long time. Defrosting in cold water requires less time but more attention. Place the wrapped bird or plastic bag in a large pot of cold water to cover completely. Warm water defrosts poultry very quickly, which can cause bacterial growth. Regularly - change the water every 30 minutes to maintain temperature.
- Poultry dishes are delicious, easy and quick to prepare. If the whole bird carcass is used (boiled, fried), then to ensure uniform heat treatment and ease of cutting into portioned pieces, it is seasoned (molded). The simplest and most common method of dressing poultry is “pocket dressing”. Skin incisions (“pockets”) are made in the lower part on both sides of the abdomen, into which the legs are inserted. The wings of the carcass are tucked behind the back.
- The finished bird or game carcass is removed from the oven, and the fat remaining on the baking sheet is removed and gravy (juice) is prepared from it, which is poured over the bird when serving.
- Before baking, poultry and game meat is boiled, poached or fried until fully cooked. The finished products are seasoned with sauce and then baked. Baking achieves the formation of a crispy crust over the entire surface of the dish.
- For boiled poultry and game dishes, crumbly porridges are used as a side dish, mainly rice, boiled green peas, potatoes, and mashed potatoes. Fried dishes are usually served with fried potatoes. You can additionally serve cucumbers, tomatoes, apples, berries, pickled vegetables and fruits as a side dish.
- When roasting poultry, place it in the oven with its back facing down.
- Poultry and game dishes are most often prepared with hot sauces, and only some hot dishes are served with cold sauces.
- To ensure that the chicken has a crispy, golden-brown crust, you need to prick the skin of the bird in several places before cooking.
- It is recommended to boil adult chickens, geese, ducks and turkeys until half cooked before frying.
- To prepare tomato sauce for poultry, it is better to use sweet and soft varieties of tomatoes. And to make the color of the prepared sauce more saturated, you can add dried tomato to it.
- When frying culinary products made from poultry meat, the fat should not be overheated, otherwise the dish will acquire a bitter taste and smell of smoke.
- If you grease the chicken skin with sour cream or mayonnaise during baking in the oven, it will turn into an appetizing crispy crust.
- Poultry meat contains more complete proteins than meat from domestic animals.
- The bird fried in the oven is periodically, every 10-15 minutes, poured with rendered fat so that the bird is juicier and softer.
DISHES FROM MEAT AND POULTRY
Ukrainian meat dishes are characterized not only by the fact that they are prepared mainly from pork, but also by the fact that they combine two types of heat treatment of meat - preliminary frying and subsequent stewing with vegetables and spices. Another feature of the Ukrainian meat table is a wide selection of dishes prepared from minced meat and minced meat.
Poultry dishes are most often used as holiday dishes. Like meat, poultry is prepared primarily as a stew.
Zhytomyr liver
500 g pork
10 potatoes
100 g lard (for frying)
3 onions
1-2 carrots
4-5 dried mushrooms
3 tbsp. spoons of tomato puree
3 cloves garlic
5-6 black peppercorns
2-3 bay leaves
Cut the pork into 3-4 pieces, fry in lard (50 g) until golden brown, then simmer with tomato. Cut potatoes and carrots into cubes, fry in the remaining lard, then mix with sliced raw onion, season with pepper and salt. Place the prepared vegetables and pork in the pan in rows, starting and ending with the row of vegetables. Boil the mushrooms in 1 glass of water, chop finely, cook again, reducing the broth by half, and then pour it over the prepared pork with vegetables, add bay leaf, add a little more salt and simmer until tender. Before serving, sprinkle with chopped garlic, let stand for 3-4 minutes with the lid closed, then serve.
Vereshchak
500 g pork belly 50 g lard
2 glasses of beet infusion or kvass (see p. 345, e-book: see recipes “kvass and beet infusions for borscht”)
2 tbsp. spoons of rye crackers
2-3 onions
2-3 peas of allspice
5-6 black peppercorns
1 tbsp. a spoonful of finely chopped parsley (chervil or lovage)
Cut the pork belly into large cubes, fry in a frying pan in lard until golden brown, transfer to a saucepan, pour in beet kvass or beet infusion with vinegar, season with onions and spices, add salt and simmer until half cooked. Then add grated rye breadcrumbs, stir and continue to simmer until done. When serving, sprinkle with parsley.
Shpundra
500 g pork belly
1.5 tbsp. spoons of rendered lard
500-750 g beets
4-5 bulbs
1 glass of beet kvass (see p. 345, e-book: see recipes “kvass and beet infusions for borscht”)
1 tbsp. spoon of flour
1 tbsp. spoon of parsley
Cut the pork belly into small pieces, roll in flour, fry in lard with onions, put in a pan, mix with chopped beets, pour in kvass, add salt and simmer until tender.
Zavivanets Uzhgorod
500 g beef pulp
100 g bacon
3 eggs
1 tbsp. spoon of melted lard
1 pickled cucumber
1 large potato
1 tbsp. spoon of parsley
1 tbsp. spoon of dill
0.5 teaspoon ground pepper
2 tbsp. spoons of flour
From the pulp of the back part, cut 4 flat pieces the size of a palm (you can use semi-finished products - entrecotes), peel them from films, beat them, salt, sprinkle with pepper, and then on each piece of meat put several slices of pickled cucumber and a hard-boiled egg, strips of bacon and raw potatoes cut into strips lengthwise.
Wrap the whole thing in a roll, tie it with thread, coat it with egg and bread it in flour, fry it over high heat in melted lard, transfer it to a saucepan, pour boiling water or broth so as to cover the meat, and simmer until done.
Serve with stewed potatoes, pouring over them with the sauce formed when stewing the vivant.
Kendyukh
1 pork stomach (rennet)
For filling:
500 g pork belly or pig head meat
200 g minced pork from meat cut from the bones
2 eggs
3 onions
1 head of garlic
10 black peppercorns
0.5 teaspoon marjoram
Rinse the pork stomach several times in cold and hot water. Remove the bones from the fatty pork belly, cut it into small cubes, add minced pork, onions, eggs, spices, mix, stuff the prepared pork stomach with this mixture, sew it up and bake in the oven until cooked.
Chicken stew with dumplings
1 chicken
1 glass of water or broth
100 g butter
0.25 cups green gooseberry or lemon juice
2 cups ready-made dumplings (see p. 344, e-book: see recipe for Poltava borscht)
Cut the chicken into 4 parts, put it in a saucepan, add water and gooseberry juice (which must first be kept in the sun in a sealed container for 1-2 weeks), adding oil, add salt and simmer for 1 hour over low heat.
Meanwhile, prepare dumplings from wheat flour, boil them separately.
When the chicken is ready, add the prepared dumplings, stir, and add more oil. Place in the oven for 10-15 minutes, covering with a lid.
Turkey stew with rice
1 medium turkey
1 cup rice
0.5 cups seedless raisins (sabza)
1-2 eggs
3 tbsp. spoons of butter
1-2 teaspoons ground ginger
1 onion
1 carrot
1 parsley
1 celery
3-4 bay leaves
6 black peppercorns
Sear the turkey, cut off the first link of the wings (use separately for soup), wash the inside of the bird and rub the inside with ginger, then stuff it with prepared rice (boil the rice until half cooked, rinse with cold water, dry, mix with oil, eggs and raisins, previously washed in hot water). Sew up the stuffed turkey, put it in a saucepan, cover it with finely chopped vegetables and spices, pour in a little boiling water (no more than 1.5 cups if the turkey is stewed on the stove) and simmer on the stove over low heat for 1.5 hours. After that, remove the lid and put Place the turkey in the oven, uncovered, for 15 minutes to brown.
If you want to stew the turkey in the oven, you need to add 4 tbsp to the water. spoons of vegetable oil and simmer with the lid closed for about 1 hour (sometimes more, depending on the quality of the turkey meat).