Chicken wings marinated

The composition of the dish:

Method of cooking:

To prepare this you'll need chicken wings and marinade, which includes:
- Ketchup - 50 g
- Mayonnaise - 50g
- Juice of half a lemon
- Garlic
- Onions
- Orange or tangerine - 1 pc.

Directions:
First make the marinade, add some salt and pepper to taste. Put your chicken into the marinade for about 20 minutes. Then wrap wings into triangles and bake in oven at 180 degrees for 20 minutes.

Total cooking time - 40 minutes

Grilled Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1.5 kg
- Red Pepper
- Seasoning for grilling (composition: black pepper, nutmeg, onion, majoram, garlic, juniper)
- Salt
- Vegetable oil


Rub chicken with salt, spices, brush it with a little vegetable oil.
Put on the grill, or strung on a skewer, put down the tray for dripping fat.
Grill the chicken at 200 degrees for about an hour.

Chicken legs baked with mayonnaise

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 6 pcs.
- Potatoes - 600 g
- Mayonnaise - 130 g
- Salt and pepper (to taste)

Wash legs, dry and rub with salt and pepper.
Cut peeled potatoes into slices.
Put the legs on a greased sheet with high sides with slices of potato around, bake in the oven at 200 ° C until almost cooked. After that, sprinkle potatoes with salt, cover legs with mayonnaise and put into the oven for another 15-20 minutes.
Easy and delicious!

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.

Chickens with golden eggs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pcs.
- Lemon - 2 pcs.
- Grounded ginger - 1 tsp.
- Run butter - 2 tsp.
- Vegetable oil - 6 tbsp.
- Onions - 8 pcs.
- Garlic - 2 cloves
- Chicken stock cubes - per 200 ml of stock
- Saffron - 1/4 tsp.
- Grounded cloves - 1/2 tsp.
- Egg - 4 pcs.
- Black pepper, salt

Clean and wash chickens, dry, season with salt inside and out. Put half a lemon inside the chicken, sprinkle with black pepper, half the rate of ginger, cloves, sew up the abdomen. Heat the run butter and 3 tablespoons of vegetable oil, fry the chicken on all sides and put them to another bowl. Clean and chop finely onions and garlic, saute in the oil remaining after roasting the chicken, add stock, salt, put the chicken back. Squeeze juice of one lemon. Beat up saffron, ginger and remaining vegetable oil, gradually adding the lemon juice. Pour over the chicken and stew covered over low heat for 25-30 minutes. Boil hard boiled eggs. Shell, put in a roasting pan with the chicken 10 minutes before ready. When serving pour the chicken sauce, remaining after the fire, decorate with eggs. Serve on rice.

Chicken soup with zucchini

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken stock - 5 cups
- Cooked chicken fillet - 200 g
- Zucchini - 1 pc.
- Asparagus - 200 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Vegetable oil - 6 tbsp.
- Celery - 1 pc.
- Black pepper, salt to taste

Cut zucchini, carrots and celery into slices, cut onion, asparagus and fillet into small pieces. Mix onions and carrots, saute it with oil.
Bring broth to boil, add vegetables, salt, pepper, and boil for 25 minutes.
When serving, place slices of fillet on a plate, fill them with soup and sprinkle with chopped herbs.

Chicken salad with vegetables

The composition of the dish:

Method of cooking:

Ingredients:
- Fried chicken - 1/2 pc.
- Cauliflower - 100 g
- Green celery - 1/4 of the stem
- Bell pepper - 1/2 pc.
- Carrots - 2 pcs.
- Radishes - 1/2 pc.
- Sour cream - 1/4 cup
- Yogurt - 1/2 cup
- Juice - 1/2 lemon
- Black pepper, salt to taste

Boil cabbage in salted water for 15 minutes, fold in a sieve, cool and disassemble the curds.
Wash and slice celery, bell peppers, carrots and radishes into strips.
Remove the chicken skin, separate the flesh from the bones and cut it into slices. Combine the prepared ingredients, season with salt, pepper and a mixture of sour cream, yogurt and lemon juice. Hold 10 minutes in a cold place.
Sprinkle with chopped herbs when serving.

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 liver salad

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken Liver - 200 g
- Carrots - 1-2 pcs.
- Onions - 1 pc.
- Bulgarian pepper - 1 pc.
- Salt
- Pepper

Directions:
Wash, dry and chop the liver.
Cut jnions cut into half rings, slice carrots into strips.
Wash peppers, remove the seed box and cut into half rings.
Fry the liver In the heated vegetable oil in a frying pan for 3-5 minutes.
Add chopped vegetables, salt and pepper and cook until tender for 8-10 minutes stirring occasionally.

Salad served warm.

Chicken meat balls

The composition of the dish:

Method of cooking:

Ingredients:
- Minced chicken - 500 g
- Onions - 1 pc.
- Butter - 50 g
- Flour - 1 cup
- Eggs - 5 pcs.
- Milk - 1/3 cup
- Salt
- Pepper


Directions:
Add finely chopped onion, 1 egg, salt, pepper into the minced chicken and mix carefully.
Now prepare the batter: beat up 4 eggs with milk, mix with the flour well.
Form the mince cakes, put on every one a piece of butter and form patties.
Now bread patties in flour, dip in batter and fry, remove the chicken meatballs from the pan and put in the oven to bring to readiness.
Chicken meatballs are ready.

Skewer with chicken and pineapple

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken breast - 3 pcs.
- Soy sauce - 75 ml
- Vinegar - 75 ml
- Honey - 2 tbsp.
- Vegetable oil - 2 tbsp.
- Mushroom - 10 pc.
- Bunching onion
- Bacon - 150 g
- Pineapple

Mix soy sauce, vinegar, honey and vegetable oil in a large bowl. Add medium-chopped chicken breast, mushrooms and chopped green onions to the mixture. Mix it all thoroughly, then put into the fridge for at least 1 hour.
Put chicken pieces on skewers. Alternate with mushrooms and slices of pineapple. Wrap chicken with of bacon strips and secure with a thread. Grill skewers for 15-20 minutes, rotating on a regular basis and pouring marinade from time to time. Serve hot chicken skewers with fresh vegetables and herbs.

Roasted sausage with cheese

The composition of the dish:

Method of cooking:

Ingredients:
- Sausage - 4 pcs.
- Mustard - 1 tbsp.
- Processed cheese - 100 g
- Vegetable oil - 2 tbsp.
- Roasted bread - 4 slices
- Lettuce

Directions:

Cut sausages lengthwise, brush slices with mustard. Then connect the halves, put between slices of cheese between them, and fix with a wooden skewer, which is to be removed after roasting.
Roast the prepared sausages with butter until golden brown.
Serve on lettuce leaves with roasted slices of bread.