Chicken meat – meat, tasty and quite available at the price, from which it is possible to prepare dozens of various dishes. – to fry one of the simplest and fast options chicken in a frying pan or in an oven. Take fillet, legs or the whole carcass, add a garnish – and the nutritious dinner for all family is ready.
It is required to you
- Chicken in batter:
- carcass of a chicken;
- vegetable oil for frying;
- 300 ml of milk;
- 1/4 teaspoons of hot pepper;
- 1 teaspoon of paprika;
- 100 g of flour.
- Chicken in French:
- little chicken (about 1.5 kg);
- 2 branches of a tarragon;
- 2 teaspoons of a garlic oil;
- 1 glass of white wine;
- Roast chicken in the English style:
- large chicken (about 2
- 5 kg);
- 30 g of a desi;
- 1 small bulb;
- 130 g of fresh grain crumbs;
- 1 small egg;
- 4 bacon slices;
- dried peel of a small lemon;
- 2 solovy spoons of chopped greens of parsley;
- 300 g of chicken giblets;
- 2 tablespoons of flour;
- ground black pepper.
1. That chicken didn't dry up and kept juiciness and tenderness, fry her in batter. Wash up a carcass of a chicken and cut it on flank steaks. Dry them a paper towel.
2. Make batter. In a deep bowl mix milk, salt, hot red pepper, powder of paprika and flour. Dip pieces of a chicken in a milk mix and postpone for a plate. Place a plate in the fridge for 30 minutes.
3. In a big frying pan warm a little vegetable oil. Spread pieces of a chicken in a frying pan and fry them 10-12 minutes before formation of a golden crust. Cover a plate a paper towel and place on it chicken that excess oil flew down. Before giving you keep a plate in the warm. Serve a chicken in batter on leaves of a green salad with potato or corn fritters.
4. Also the chicken in French fried in an oven turns out very tasty. Choose a medium-sized young bird. Wash up her, rub with salt, make several cuts a baking plate skin and place in them couple of branches of a tarragon and a little garlic oil. In a deep baking tray pour out a glass of white dry wine. From above put a carcass and carefully oil it vegetable.
5. Fry chicken about an hour, constantly watering her with mix of the juice which is emitted from meat and wine. Check readiness of a bird, having pierced meat a fork. Serve ready chicken accompanied by potato chips and boiled green beans. Don't forget to add a meal with a glass of white wine.
6. One more option of preparation of chicken – a roast chicken in the English style. A large chicken carefully wash up, get wet with a paper towel and rub with salt inside. Warm a desi in a frying pan, thinly chop onions and extinguish it to transparency.
7. Mix the fried onions, fresh grain crumbs, small cut bacon, a lemon dried peel and parsley. Add a frothed eggs and carefully mix mix. Stuff with it a chicken. That the stuffing didn't fall out, strong wind a carcass with threads. Grease a chicken with a desi, lay on the lattice placed on a baking tray. Fry an hour and a half, watering a carcass with the emitted juice.
8. In a separate stewpan boil thoroughly chicken potroshka until ready. Slightly cool mix and miss it via the blender. Again bring to the boil, thicken sauce by means of flour, add salt and a black sprinkling pepper. Pour out mix in a sauce-boat. Give to a ready chicken. As a garnish stewed vegetables or boiled potatoes will approach.