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 and mushrooms pie

The composition of the dish:

Method of cooking:

Ingredients:
- Cake wafer - 3-4 pcs.
- Chicken fillet - 800 g
- Mushrooms - 400 g
- Onions - 200 g
- Butter - 200 g
- Cheese - 150 g
- Rich cream - 100 g
- Nutmeg
- Black pepper, salt
- Parsley

Cut chicken fillet into pieces, fry with onion chopped to semi-rings.
Slice mushrooms and saute in butter, add some nutmeg, salt, pepper, cream, mix well with chicken and onion and rub it all in a food processor.
Interlay wafer cakes with the mix, apply a thin layer on top, dredge with grated cheese. Bake in the oven until golden brown. Decorate with greens when serving.

Fennel flavoured chicken liver on skewers

The composition of the dish:

Method of cooking:

Ingredients:

- Chicken Liver - 400 g
- Olive oil - 70 ml
- Fennel seeds - 1 tbsp.
- Sage leaves - 8 pcs.
- Juice of 1 lemon
- Garlic - 1 clove
- Breadcrumbs - 5 tbsp.
- Salt and white pepper

Directions:

Wash and dry chicken livers. Mix the fennel seeds, lemon zest, sage, garlic and spices in a blender. Add the breadcrumbs.
Season the liver with the mixture and put on skewers, then roll it in breadcrumbs and fry on a hot pan in olive oil until golden brown.
Bring to done in the oven at 200°C if necessary. Sprinkle with lemon juice when 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.

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 baked in a special way

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 pc.
- Vinegar 6% - 2 tbsp.
- Honey - 1 tbsp.
- Orange juice - 2 tbsp.
- Vegetable oil - 1 tbsp.
- Garlic - 2 cloves
- Ground black pepper
- Salt

Cut the chicken carcass in front and flatten so that the edges touched buttered roaster. Brush the chicken with vinegar diluted in 150 ml of water, rub it with crushed garlic, salt and pepper and leave for 12 hours in a cool place. Cover the roasting pan with chicken with foil and bake for 1,5 hours in a hot oven at 150-160 ° C. Remove foil. Mix orange juice with honey and pour over the chicken. Bake until golden brown.

Hot snack with almonds

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken breast - 350 g
- Egg albumen - 1 pc.
- Salt - 1/2 tsp.
- Sugar - 1/2 tsp.
- Black pepper - 1/8 tsp.
- Flour - 75 g
- Water - 3/4 cup
- Corn starch - 2 tbsp.
- Baking soda - 1 tsp.
- Almonds - 250 g
- Vegetable oil


Remove bones and skin from the chicken, cut the flesh into cubes. Mix egg albumen, salt, sugar and pepper. Put chicken into the mixture and chill for 20 minutes in the refrigerator.
Mix flour, water, starch, salt, baking soda and chopped almonds. Roll the chicken in the resulting mixture.
Dip chicken pieces in hot oil for 2-3 minutes (until golden). Serve this hot appetizer with sweet-and-sour sauce.

Chopped chicken cutlets

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken fillet - 600 g
- Egg - 1 pc.
- Garlic - 4-5 cloves
- Dill
- Flour - 1 tbsp.
- Vegetable oil
- Salt to taste


Cut fillet into cubes.
Chop greens.
Add the the greens, squeezed garlic, flour, salt and egg to the meat. Mix it all thoroughly.
Pour the oil into the pan so that it is to be on par with the cutlets. Spread a tablespoon of minced meat onto a tepid pan one by one. Flatten it. You should get a form of a burger, steak-like.
Fry over medium heat until golden brown.

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 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.

Stuffed chicken necks

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken necks - 1kg
- Chicken liver - 300-500 g
- Flour (or semolina) - 2 tbsp.
- Onions - 1 onion
- Salt, spices - to taste
- Chicken fat (for frying)
- Chicken stock

Rinse chicken necks, gently remove the bones so as to obtain one-piece hollow tube. For the stuffing: in a little chicken fat saute semolina or flour, separately fry chopped onions and chicken livers. Mince liver with a meat grinder or chop finely, mix with flour and onions. Stuff necks wit the resulting meat, sew and cook them in chicken stock over medium heat for 30-40 minutes. Then take the necks off the stock, let the liquid drain and fry them in chicken fat.

Fried chicken with honey fungus

The composition of the dish:

Method of cooking:

Ingredients:
- Small honey fungus - 250 g
- Chicken - 2 carcasses (500-750 g each)
- Butter - 2 tbsp.
- White wine - 2 cups
- Sour cream - 1 cup
- Bacon - 150 g
- Small onions - 10-12 pcs.
- Pepper, salt

Cut bacon into cubes and fry in well heated pan, add not-sliced small onions, mushrooms and stew until tender. Gut chickens, wash several times, rub with salt and pepper, put in the pan and fry with a little fat. For even roast in the process of cooking a chicken is to be rotated from one side to another. Remove the ready-made chicken and cut in half. Place the halves on a warmed platter and put into a warm place so they do not cool down. Then pour the wine on a baking sheet where the chicken grilled, add cream and boil for several minutes. Pour the resulting sauce onto the chicken, and garnish with stewed mushrooms and onions. Serve cooked noodles with oil and sprinkled with grated cheese separately.