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 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.

Sausage skewers with pineapple

The composition of the dish:

Method of cooking:

Ingredients:
- Sausages - 8 pcs.
- Potatoes - 4 pcs.
- Canned pineapple - 120 g
- Fresh bacon - 100 g
- Vegetable oil - 2 tbsp.
- Soy sauce - 2 tbsp.
- Green lettuce
- Black pepper, salt to taste

Directions:

Wash, peel and boil potatoes. Let them chill and cut in halves. Cut sausages and slices of bacon into pieces. Cut pineapple into cubes. Put potato halves, sausage and bacon pieces, and pineapple cubes on skewers. Make marinade from vegetable oil, soy sauce, salt and pepper. Sprinkle it on skewers. Grill or roast skewers until cooked. Serve on lettuce leaves.

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.

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 salad with pineapple

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken (cooked meat) - 100 g
- Canned pineapple - 60 g
- Lemon juice - 1 tbsp.
- Mayonnaise - 2 tbsp.
- Sour cream - 2 tbsp.
- Walnuts (kernels) - 20 g
- Parsley and dill - 20 g

Cut the flesh into large cubes, cut pineapple into slices. Place on a platter, alternating pineapple and chicken meat.
Grate walnuts (keep 2 whole cores for decoration). Chop herbs (2 sprigs leave for decoration).
For sauce, mix sour cream, mayonnaise and lemon juice. Serve the salad, water with sauce, sprinkle with grated nuts, herbs and decorate with a whole walnut kernels and sprigs of greenery.

Chicken in a melon

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 kg
- Melon (larger than a chicken) - 1 pcs.
- Dessert wine - 2 tbsp.
- Salt to taste
- Greens

Rinse the chicken and boil in a small amount of salted water with wine over low heat for 30 minutes. Remove the skin, draft the stock.
Wash and dry the melon, cut off the top, remove the pulp with a spoon to fit the chicken. Place the chicken into the melon, pour in the stock, cover with the removed top fixed with wooden skewers, place the melon in a pan. Cook with a small amount of water tightly closed for an hour. Remove the chicken, divide into portions and arrange on a platter.
Serve on rice, decorate with greens.

Chakhokhbili Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- 1 chicken - 1.2 kg (chicken can be replaced by a similar number of thighs)
- Tomatoes - 3 pcs.
- Onions - 2 pcs.
- Cilantro (or parsley) - one batch
- Basil - one batch
- Khmeli suneli - 1 tsp
- Small red pepper 1 pc.
- Salt to taste
- Garlic - 3-4 cloves
- Butter

Cut chicken into small pieces of about equal size, wash, dry with paper towels. Fry in a dry frying pan for 15 minutes, turning constantly, until golden brown. Reduce the heat.
Slit tomatoes skin crosswise, pour over boiling water, dip into cold water and remove the skins. Cut into small cubes, add to chicken. Stew for 10 minutes.
Cut onions into half rings and fry with butter until golden brown.
Add to the pan, stew covered for 30 more minutes. At the end add the finely chopped garlic, herbs, salt and spices, stir and stew for 7 more minutes.
Serve with rice or mashed potatoes.

Chicken loin, cooked with vegetables in arm.

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken loins - 5 pcs.
- Bell pepper - 1 pc.
- Eggplant - 1 pc.
- Onions - 2 pcs.
- Tomato - 2 pcs.
- Garlic - 2 tooth.
- Salt to taste
- Black pepper (to taste)

Marinate loins in a mixture of salt, pepper, spices and onions (30-40min).
Cut the vegetables into strips.
Salt sliced ??eggplant and soak it in water for 10-15 minutes (to get rid of the bitterness), then drain, wash and dry with a towel.
Put loins surrounded by vegetebles in the baking arm.
Bake in the oven for about 40-50 minutes.

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.

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.

Hot chicken sandwiches

The composition of the dish:

Method of cooking:

Ingredients:
- Boiled white chicken meat (estimated at an average chicken breast for 4 sandwiches)
- 4 slices of white bread
- A few slices of cheese durum
- Vegetable oil
- Salt
- Spices
- Greens

Put bread in a frying pan with a well-heated oil, fry a little on one side. On the unroasted side put chicken, salt, pepper to taste and cover the meat with cheese. Close the pan with a lid and cook over low heat until cheese melts. Place ready-made sandwiches on a plate and decorate each one with sprigs of dill.