Chicken hearts salad

The composition of the dish:

Method of cooking:

Ingredients for the salad:
- Chicken hearts - 500 g
- Onions - 0.5-1 pc.
- Mayonnaise
- 3-percent vinegar - 1 tbsp
- Salt
- Pepper

Directions:
Boil hearts and cut them into thin slices. Cut onions into thin half-rings, dip into boiling water for 3 minutes, then add 1 tablespoon of vinegar and pour the liquid in a minute. Add onion to hearts, salt and pepper it, add the mayonnaise.
Give the salad some time to digest.

Stuffed legs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 4 pcs.
- Prunes - 100-150 g
- Walnuts - 50-70 g
- Cheese - 100-150 g
- Greens
- Garlic
- Salt and pepper


Use a sharp knife to remove the skin of chicken legs like a stocking so the lower part remains on the bone. Chop off the bone. Carefully cut the flesh and mince it. Steam prunes with hot water. Remove stones and chop the prunes. Grate cheese with a coarse grater. Crush walnuts and garlic, chop herbs.
Mix all the ingredients, add salt and pepper to taste.
Stuff the chicken skin with the mix, sew up (or fill the skin inside and put a "seam" down).
Coat the chicken legs with mayonnaise.
Oil the baking sheet and put legs "seam down".
Bake in a well-heated oven (200-220 degrees) until tender (about 30 minutes).

Chicken shashlik

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 pc.
- Light beer - 1 bottle
- Onions - 2 heads
- Oregano - 1 tsp.
- Black pepper - 1/2 tsp
- Salt

Rinse the chicken. Separate the flesh from the bones and chop it into small pieces, season with salt and pepper, add some oregano. Clean the onion, cut into slices. Put onions and the chicken into light beer and marinate for 10 hours. Push chicken pieces and onion slices alternately on skewers. Grill it until done. Serve with fried potatoes, sprigs of fresh herbs.

Fried meatballs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken fillet - 300 g
- Butter - 200 g
- Ham - 20g
- Peeled prawns - 20 g
- Marinated mushrooms - 20 g
- Finely chopped beer's onion - 40 g
- Egg - 1 pc.
- Corn starch - 1 tbsp.
- Sodium glutamate - 1/4 tsp.
- Vegetable oil - 5 tbsp.
- Salt
- Parsley

Mince chicken, add salt, egg, diluted starch and mix well.
Mince ham, mushrooms and prawns, add beer's onion and stir. Add the softened butter, stir until smooth and chill for 30 minutes. Make walnut size balls from the mixture.
Make small cakes from chicken mince, put butter balls on them and roll this in the form of meatballs. Fry the meatballs in a preheated 180°C oil until tender.
Serve with greens and vegetables.

Pilaf "Assorted"

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pieces.
- Rice - 250 g
- Sausage - 100 g
- Ham - 100 g
- Smoked pork loin - 100 g
- Tomatoes - 100 g
- Onions - 50 g
- Stock - 0.5 liters (1 stock cube)
- Vegetable oil - 4 tbsp.
- Butter - 4 tbsp.
- Chopped cilantro - 3 tbsp.
- Saffron - at the tip of a knife
- Salt

Directions:

Cut ham, onion, loin and chicken meat into cubes, slice sausages and fry in a mixture of butter and vegetable oil. Add diced tomatoes, salt, saffron, then add the rice. Pour in the broth, cover and simmer until cooked, without any stirring. Stir the pilaf and add some greens over it before serving.

Roll of legs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 4 pcs.
- Carrots - 4 pcs.
- Garlic - 4 cloves
- Mayonnaise - 4 tbsp.
- Parsley - 1 bunch
- Oyster mushrooms - 200 g
- Cheese, coarsely grated - 4 tbsp.
- Ground black pepper
- Salt

Wash legs, dry, remove the bones, put the flesh skin-down down and tenderize so that the skin remains intact. Grate carrots, chop the garlic and parsley. Scald mushrooms, cut into strips. Salt the flesh, cover with garlic at an even layer, spread a part of mayonnaise, pepper, evenly put carrots, cheese, mushrooms, put parsley on the narrow edge of the leg. Roll it all, starting from this side. Tie thread rolls, brush with remaining mayonnaise and bake in oven for 40 minutes until golden brown. Remove the ties when serving, cut rolls into slices. For garnish fits boiled cauliflower and broccoli.

Chicken with pita bread

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken
- Lime zest - 1/2 tsp.
- Lime juice - 1/4 cup
- Tequila - 2 tbsp.
- Honey - 2 tbsp.
- Vegetable oil - 1 tbsp.
- Minced garlic - 1/4 tsp.
- Starch - 2 tbsp.
- Tomato - 1 pc.
- Avocado - 1 pc.
- Pita - 4 pcs.
- Lime - 2 pcs.
- Black pepper, salt to taste

For sauce, mix lime zest, lime juice, tequila, honey, vegetable oil, starch, and garlic, season with salt and pepper, bring to boil, stir untill the sauce thickens.
Grill chicken for 10-15 minutes. 5 minutes before the end of cooking pour the cooked sauce part.
Before serving, lay a folded pita bread on a platter, place the fillets, slices of tomato and a few slices of avocado.
Pour remaining sauce to the chicken and decorate wit a wedge of lime.

Jellied Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Cooked chicken - 500 g of flesh
- Fried chicken - 150 g of flesh
- Chicken stock - 400 g
- Gelatin - 25 g
- Water - 100 g
- Tomatoes - 1 pc.
- Carrots - 1 pc.
- Greens
- Butter - 50 g
- Freshly ground nutmeg
- Black pepper, salt

Soak gelatin in cold water for 30 minutes, then pour into the warm stock and bring to a boil. Chill. Pour the jelly layer of 5 mm into round deep dish and put to a refrigerator to harden.
To make a paste mince the flesh of roasted chicken two times with a meat grinder, add butter, salt, pepper and nutmeg. Beat up the pulp well.
Cut the flesh of a cooked chicken into thin slices and arrange on a layer of jelly.
Put the paste on each slice using a paddle, decorate with slices of tomato formed as a flower, and herbs. Pour the remaining jelly and leave in the refrigerator to harden.

Quenelles of chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Cooked chicken - 300 g of flesh
- Rice porridge viscous - 1/2 cup
- Milk - 1 tbsp.
- Butter - 1 tbsp.
- Wheat flour - 1 tsp.
- Sour cream - 300 g
- Processed cheese is soft - 2 tbsp.
- Tomatoes - 2 pcs.
- Dill chopped - 1 tbsp.
- Freshly ground nutmeg
- Salt

Mince the flesh two times with a meat grinder together with the porridge, add salt, milk, butter and beat up until fluffy pulp. Form quenelles of 20-25 g from the pulp, and steam them for 25 minutes.
For the sauce drain flour, mash with sour cream and bring to a boil. Remove from heat, add cheese, nutmeg, salt, dill and mix well. Scald the tomatoes, remove the skin, cut flesh into cubes and combine with the sauce.
Lay cooked quenelles at the center of buttered form, decorate with puree of carrots or potatoes. Bake in the oven at 220 ° C until golden brown.

Chicken wings in beer

The composition of the dish:

Method of cooking:

Ingredients:

- Chicken wings - 1 kg
- Light beer - 0.5 liters
- Salt to taste
- Curry (powder) - 1 tsp.
- Black pepper (ground) - to taste
- Garlic - to taste

Peel and grate the garlic on a small grater. Then, mix it with salt, pepper and curry.
Then brush wings with garlic mixture and let them soak for 30-40 minutes.
When the time comes, pour beer to the wings (wings must be completely covered with beer) and put them to bake in a preheated to 220 C oven until completely cooked.
Beer is better to be light, because dark beer gives a stronger taste to the meat.

Mexican Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 pc.
- Tomatoes - 5 pcs.
- Onions - 3 pcs.
- Chicken stock - 1 cup
- Butter - 4 tbsp.
- Vegetable oil - 4 tbsp.
- Ketchup - 4 tbsp.
- Hot peppers - 1 pod
- Garlic - 2 cloves
- Cinnamon - 1 stick
- Ground black pepper
- Salt

Wash and dry the chicken, salt and pepper it, fry in a mixture of butter and vegetable oil until golden brown, then remove from fat.
Fry the onion and garlic in the same fat, add chopped tomatoes, ketchup, cinnamon, hot pepper, put the chicken, add stock and stew covered until tender.
Pull the cooked chicken out, drain the sauce. Wipe vegetables and mix with the sauce.
Serve chicken with this sauce, garnish with fried potatoes or boiled rice.

Chicken with Honey Sauce

The composition of the dish:

Method of cooking:

Ingredients:
- Butter - 20 g
- Chicken breast (boneless) - 1 kg
- Onions - 250 g
- Carrots - 3 pcs.
- Zucchini - 1 pc.
- 1 lemon - zest and juice
- 1 orange - zest and juice
- Honey - 4 tbsp.
- Mustard - 3 tbsp.
- Ginger root - 1 tbsp.
- Rice - 250 g
- Salt and pepper

Thoroughly warm up the oven. Fry the breasts in butter. Coarsely chop the carrots, zucchini and onions and saute them in the pan where the chicken was rosted, about 10 minutes. Mix orange juice, lemon zest and mustard, honey, ginger and garlic, salt and pepper to taste. Move the chicken to a pan with vegetables and pour the honey mixture with seasonings. Bring to a boil, then remove from heat and place in oven, cover the top with a lid and stew for 50 - 60 minutes, occasionally basting sauce of honey. Cook rice in 25 - 30 minutes after putting the chicken into the oven.