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.

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

Chicken soup with buckwheat

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken back - 200 g
- Potatoes - 3 pc.
- Buckwheat - 1/2 cup
- Onions - 1 pc.
- Carrots (small) - 1 pcs.
- Sunflower oil (for frying)
- Salt
- Freshly ground black pepper
- Bay leaf
- Greens
 
Boil the chicken back for 40 minutes with the onion and bay leaves in 1.5 liters of water.

Prepare the vegetables: Cut the carrots and onions, saute it with a little of vegetable oil. Cut potatoes cut into smooth and small cubes and add to the soup. Put the buckwheat just after the soup begins to boil. Then add the sauteed onion and chopped greens. Cook for 15 minutes. Add sour cream.

Chicken pieces with pineapple

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken fillet - 250 g
- Peeled pineapple - 200g
- Egg albumen - 1 pc.
- Corn starch - 1 tbsp.
- Sodium glutamate - 1/2 tsp.
- Vegetable oil - 4 tbsp.
- Salt
- Greens

Cut fillet into slices, mix with egg albumen, salt and half the rate of starch, diluted with some water. Hold for 30 minutes. Cut pineapple into thin slices.
To make the sauce: warm 2 cups of water, add salt and the remainder of the diluted starch. Stir and bring to boil.
Fry the fillets in a preheated 160-170°C oil for 2-3 minutes. Add the pineapple, pour the sauce and smother for 3-4 minutes.
Decorate with greens before serving.

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.

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 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.

Chicken galantine

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 700 g
- Eggs - 5 pcs.
- Butter - 30 g
- Spinach - 50g
- Walnuts (kernels) - 50 g
- Liver - 100 g
- Carrot
- Onions
- Greens, parsley root
- Salt, spices to taste

Cool chicken, remove bones and rinse in cold water. Then cut off the head and legs, make a cut along the spine from the neck to the tail, taking care not to break, remove the skin. Wash the skin, put on the table and fill layers stuffing: a layer of minced chicken, a layer of cool spinach omelet. Then put a layer of minced chicken again, and put the walnut core mixed with egg yolk on top, then a layer of minced chicken, then layer of beef liver pastry, then put a layer of an omelet with spinach, cover with minced chicken again. Then pull the skin up, sew with a thread , wrap in a cloth or cellophane, tie with string and place in pan. Add aromatic spices, seasonings, water and cook for a quiet boil for 2 hours. Chill the ready galantine, remove the twine and cellophane, cut into pieces, put on a plate, garnish with boiled eggs, red tomatoes and herbs.

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.  

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.

Poultry pâté

The composition of the dish:

Composition:

Cooking instructions

Ingredients

2 chicken breasts

2 or 3 large carrots

3 boiled eggs

1 small onion salt, pepper, herb seasoning and appe vinegar

Method of cooking:

Boil chicken and carrots in salted water (add pepper and bay leaf). Do not pour the broth away (you'll need it later). Slice the onion finely, pour apple vinegar over it, and let it soak for 5 to 10 minutes. Blend the chicken breasts and carrots in a blender or a mincing machine. Drain the onion form vinegar and grate the eggs on a coarse grater. Combine ingredients, add the broth, and mix everything until you get a pâté texture. Add herb seasoning and pepper (optionally). Spread over bread or crispbreads.