Culinary works. Chicken for two – DELFI Life

Type “how to cut a chicken” into the search window and click the first link. We do this because I don’t see anything in redoing something that is perfectly done, and also with beautiful photos. I can’t just give a direct link, well, you know, advertisements and so on (I remember: the other day I read about some photographers who decided to make a chicken a model – they put their legs on top of their legs. neatly bent their wings and caused anger very much from animal rights defenders, so don’t do that, anyone).

So we have two wings, two chest pieces, two quarters and a bone. We put the first one in the freezer – you can’t prepare anything good from this amount, we will save it for the winter. We put brisket and quarters in the fridge – more about that later. We put the bones in a large pot, fill it with water and put it on the stove.

Peel the onion and cut it in half. Shave a large carrot and divide it into three parts. We do the same with the celery stalk. Remove a few cloves of garlic. We noticed when we were playing with the vegetables, the contents of the pot began to bubble. Drain the water with all the bubbles, add the vegetables, pour one and a half liters of water and put it back on the stove. We reduce the heat to a minimum and wait until it boils. If this happens, we put a couple of bay leaves, about five unground peppers, our favorite herbs (parsley, dill, thyme, oregano, basil – it doesn’t matter if they are fresh or dried) into the pot, add salt and cover and cook for about 2 ,5-3 hours.

Spoon the chicken bones into a bowl and leave to cool. Discard the vegetables, remove the rest of the contents of the pot. The amber liquid that remains after the procedure is more commonly known as chicken broth. Cool half of it and put it in the refrigerator – it will be ready for soup in about three days. And now we read a story about how one chicken can feed two people three times with care (that’s why I say it’s necessary) and what to do with half the broth that’s left.

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I once said that I would not write about pumpkin soup, because the Internet is full of it. But pumpkin with lentils and chicken is a perfect trio that I can’t resist, no. A big bowl of this goodness – and there’s no such thing as a bad fall.

Pumpkin, lentil and chicken soup

For 2 delicious dinners you will need:

600 ml (or half of what was mentioned) chicken stock
100 g red lentils
small carrots
300 g of peel and pumpkin seeds
150-200 g of boiled chicken
pinch of grated nutmeg
pepper
salt
a couple of spoons of cream / sour cream (optional)
pinch of dried thyme (optional)

Process:

Cut the carrots into semicircles, the pumpkin into cubes.

Bring the broth to a boil in a small saucepan. Add lentils and vegetables. When the soup is simmering, we remember the bowl with the chicken carcass. We carefully remove the meat from the bones with a knife (of course, you can use the broth from the cubes and leftovers from yesterday’s fried chicken, it’s your choice).

When the vegetables in the pot soften and the lentils are cooked (it should take 20-25 minutes), I send the chicken there and cook for a few minutes. Then we find an electric blender, also known as a blender, and mix the soup into a homogeneous mass. Or we do not rub – the soup will not be worse because of it. Let’s taste it. Season with nutmeg, pepper and salt if needed.

Put after mixing in another spoonful of cream and sprinkling with dried thyme. Delicious.

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Do not panic, it is not as complicated as it may seem at first glance – the chicken comes out of the skin quite willingly, and the stuffing takes less time than it took me to write everything down. Although even if they are the opposite, the result is worth it.

Filled with village chicken

For 2 hungry people, we find:

oil splash
carrot
garlic

2 quarter chickens
a handful (7-8 pieces) of prunes
a couple of cloves of garlic
salt
pepper
egg
a spoonful of breadcrumbs

a spoonful of honey

Process:

Finely chop the onion and grate the carrot. After heating a little oil in a pan, fry until soft, but do not fry. Leave to cool.

I took a quarter of the chicken and put my finger behind the skin. We notice how easily it detaches from the meat, so most of the separation procedure does not require a knife at all, except what we would call the groin in the case of humans. I don’t know much about chicken anatomy, sorry. When we face these obstacles, we carefully cut the connective tissue with a sharp knife. At the point where there isn’t much meat left and the skin is basically clinging to the bone, we stop stripping the chicken – if you look at the photo above, you’ll know what I’m talking about.

With a sharp knife or a kitchen ax, we divide it into two parts so that we have the skin with the end of the bone a few centimeters long and a quarter of the skinned chicken. During the whole process, we try not to tear the skin, but if it happens, we don’t get tired – threads, needles, trying to pretend to be plastic surgeons and the problem is the same as before. Of course, we will repeat the same with the next quarter. I’ll repeat myself, but it’s simpler than it sounds.

After removing the skin, we bone the meat. Finely chop (or coarsely grind, but in the first case it remains juicier). We divide each plum into 6-8 parts. You can also replace or mix with dried apricots, no matter what you like. Beat the eggs, add meat, plums, fried onions and carrots, breadcrumbs, press on the garlic (if you don’t have cloves, finely chop them), don’t leave pepper and salt (or other spices. you like something good with chicken) . Mix well.

We divide the obtained mass in half and return to the place – that is, we tightly fill the skin. Next, there are three ways to do it: prick the edges of the skin with a toothpick, hook it with thread or do nothing – just fold it neatly and place it with seams on an oiled baking sheet. Let it rest for at least half an hour and let the flavors mix properly.

Place in an oven heated to 180 degrees and bake for 45-50 minutes. Ten minutes before the end of baking, slightly cover the quarter with honey – this way the crust will brown better and freeze a little, which is great. We serve hot with fresh vegetable salad and some rice (don’t forget to pull out toothpicks or threads, if we use them). Or cold with black bread and tomatoes. They are all true. really good Delicious.

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Grilling chicken breasts is a lot to do, as long as you can find a way to keep the meat juicy (I mean really juicy, not soggy with fat). I think I have found it. You can change the filling or bake a simple dough/strip. The most important thing here is kefir, the contribution of butter and the cooking method.

Chicken steak with cheese. Lots of cheese

Both will require:

2 chicken fillets
1.5 glasses of kefir / sour milk / buttermilk / natural yogurt

salt
pepper
sweet paprika powder

80g semi-hard cheese (e.g. Edam, but any fermented cheese can be used)
3 cloves of garlic
30 g of butter
a couple of spoons of breadcrumbs

Process:

We cut the chicken fillet from the thick side, thus creating a pocket. Just don’t cut it by any means. We pour sour milk products and leave to marinate.

After a few hours, wash the meat in cold water and dry. Season with salt, pepper, sweet paprika powder or just your favorite chicken seasoning.

Turn on the oven – 250 degrees. Melt the butter and let it cool slightly. We grate the cheese and, putting a generous pinch on the side, mix it with finely chopped garlic. We divide it in half and put it in the meat pocket. Mix the rest of the cheese with the breadcrumbs.

We put the stuffed fillet in butter, try to cover everything with a layer of fat, and roll it in the bread-cheese mixture. We put it in a buttered or oiled pan and put it in the oven. We bake for 8-10 minutes and, after reducing the heat to 180 degrees, we leave it in the oven for another fifteen minutes. The high temperature at the beginning of cooking helps to brown the surface of the meat faster than the juice comes out, so that the meat does not dry out. If the top of the steak accidentally begins to burn, cover with foil.

Let’s eat right away. With garlic carrot salad. Delicious.

Happy Halloween/peaceful Halloween/good weather/anything to remind me when I leave for work next Saturday that the long weekend wasn’t wasted.

Inga.

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