Meat of hens nutritive, quickly is cooked also, according to doctors, it is much more useful than some beef or pork. Especially gentle and tasty meat of a young bird. In many respects the advantage and taste depend on how the chicken is prepared.
From meat of a young bird it is possible to prepare a set of interesting tasty dishes, for example, of a chicken of a tapak or a chicken, fried entirely on a spit (on a brazier). And if to chicken meat to serve gooseberry sauce, just you will lick fingers.
Chicken with gooseberry sauce. Take a broiler chicken (1-1.2 kg), to wash, dry a paper towel. Rub a carcass with salt, get on a spit (wide skewer) and to fry on a brazier of 25-30 minutes.
All relish in gooseberry sauce. To put berry (200 g) in a saucepan, to add sugar (100 g), to pour in dry white wine (1 glass), to boil five minutes. Throw there lemon peels, put the fried chicken and extinguish 15-20 minutes. On a dish to lay out meat of chicken and to sauce.
Chicken fricassee – the simple recipe, but a dish pluchatsya exclusively tasty. A carcass of a young bird (2 kg) to divide into flank steaks, to put in a pan. There to send:
- desi of 60 g;
- 1 bulb;
- greens: parsley, basil, tarragon;
- caraway seeds spoon, bay leaf, several buds of a carnation;
- mushrooms the fresh or frozen 200 g.
Extinguish all this company 15-20 minutes, then add a spoon of flour and fill in with hot water (1 liter). Add salt, bell pepper, to extinguish until liquid is evaporated. Stir three yolks from 0.250 l of milk or cream and to pour in a fricasse. Bring sauce to the boil and remove from fire.
Chicken with cheese. To divide a chicken (1-1.3 kg) into pieces and to beat off slightly. Put in a pan with a piece of a desi (50 g), to pour a half-glass of white wine and as much meat soup.
Put there a parsley bunch, a bulb, 3-4 zubk of garlic, 4-5 butonchik of a carnation, bell pepper, caraway seeds, a basil, salt to taste, a lavrushka. Weary one hour on small fire. Then meat to take out, put a flour spoon in sauce, to boil 1-2 minutes.
In a form for roasting to pour in a half of sauce, to pour a grated cheese (all it 150 g will be required), to put meat, to pour the remained sauce and to strew with cheese. Put for 10 minutes in an oven. Give hot.
And here is how chickens were prepared by our great-great-grandmothers:
From mature well well-fed chicken it is possible to make the most tasty broth. The cup of the broth cooked from the correct chicken not only feeds, but also promotes recuperation.