Cooking recipes hot poultry. Cooking meat and poultry dishes

Cooking poultry dishes is a whole art that allows you to diversify how daily menu and give originality festive feast. In this section, you can learn tips on how to cook chicken in the oven, slow cooker, foil, microwave, convection oven, double boiler - maximum possibilities with minimal time. Chicken dishes are especially popular, so you will find more such recipes here. At the same time, the technology of preparing poultry dishes provides for all the nuances: from what kind of bird you are cooking, to the possibilities that are present in your kitchen - everything so that the cold and hot poultry dishes or game dishes prepared by you according to our recipes delighted you and impeccable appearance, and great taste.
Since duck is no less popular among many housewives today than chicken, we are pleased to offer you tips on how to cook duck in the oven, in a duck, in a slow cooker, in a sleeve and other ways that guarantee an excellent result. If you are looking for a duck recipe, your search has been crowned with success: in this section you will find everything you need to make your poultry and game dishes a delight.
It is impossible to list all the variety that poultry dishes represent. Here you can find recipes from chicken breast, from whole chicken, minced chicken recipes and other recipes for both everyday and festive dishes. In addition, we are happy to bring to the attention of the hostesses first courses and chicken recipes for the second.
If you prefer turkey, you can find turkey recipes for every taste and learn how to cook turkey in pieces, whole - depending on your needs and the occasion for which you are cooking.

21.02.2019

Whole juicy baked duck

I bake duck with apples several times a year. Previously, it did not always turn out juicy for me, most often I overdried it. But thanks to this recipe, for the past few years, my duck has been delicious.

Ingredients:

1-1.5 kilogram duck;
- 2-3 green apples;
- 15 ml. soy sauce;
- 25 ml. maple syrup;
- 200 ml. dry white wine;
- black pepper;
- Red pepper;
- thyme;
- vegetable oil;
- salt.

09.02.2019

Duck with sauerkraut in the oven

Quite often, I cook poultry dishes for the festive table. duck with sauerkraut absolutely everyone in my family likes it in the oven. It turns out the duck is tasty and tender.

Ingredients:

- 1 duck;
- 400 grams of sauerkraut;
- 150 grams of onion;
- salt;
- black pepper.

03.01.2019

Duck for the New Year in the oven

If you need an idea what to cook on new year holidays, then we will tell you: bake a duck in the oven - it will be a great treat for both your family and guests.

Ingredients:
- 1 duck of medium size;
- 4 sour apples A;
- 2 tablespoons mustard seeds;
- 1 tsp spices for poultry;
- 1 tsp salt.

23.11.2018

Chicken tobacco in the oven

In the oven, you get an excellent tobacco chicken - tender, with a crispy crust, beautiful and tasty. It's much easier than cooking it in a pan. Don't believe? See for yourself by reading our recipe.

Ingredients:
- chicken - 1 carcass weighing 700 gr;
- spices for tobacco chicken - 1.5 tsp;
- salt - 1 tsp without a slide;
- garlic - 3 cloves;
- butter - 2-3 tbsp.

19.07.2018

Chicken goulash with gravy

One of the best dishes For family dinner or dinner can be considered goulash. Once it was cooked on a fire, and it was right to use beef for goulash. Cooked for a long time, why the meat became soft and juicy. Today, goulash can be easily cooked on the stove, and chicken can be used instead of beef.

Products for the recipe:
- 400 gr chicken meat;
- a pod of sweet red pepper;
- 1 carrot;
- two heads of onions;
- 4 tbsp. boats vegetable oil;
- salt - to taste;
- finely ground black pepper - to taste;
- 1.5 teaspoons of ground paprika;
- 4-5 tbsp. spoons tomato sauce;
- 25 g flour;
- 1.5 cups of water or broth.

14.06.2018

Young potatoes with chicken

Baked young potatoes with chicken are hearty and very tasty. This recipe is a great idea for a family dinner or a gathering with friends. Try it for sure, you will love it!

Ingredients:
- chicken thighs - 3 pcs;
- garlic - 3 cloves;
- mayonnaise - 100 ml;
- potatoes - 7 pcs;
- salt to taste;
- spices to taste;
- seasonings to taste;
- dry herbs for meat - to taste.

20.05.2018

Duck with apples and oranges in the oven

Duck meat is very tasty. Today I want to tell you how to cook a very tasty holiday dish - duck with apples and oranges in the oven.

Ingredients:

- 1.2-1.5 kg. ducks,
- 1 apple,
- 2 oranges,
- 2-3 tsp honey,
- salt,
- black pepper.

03.05.2018

How easy and delicious to fry chicken in a pan

To cook delicious chicken, you do not need a lot of time and special skills. Even just fried in a pan, it turns out delicious. This is a great lunch or dinner for the whole family.

Ingredients:
- chicken meat (thighs, drumsticks) - 400 gr;
- garlic - 2 cloves;
- mayonnaise - 1.5 tablespoons;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.

29.04.2018

Chicken fillet in a creamy sauce in a pan

chicken fillet in cream sauce- a recipe for those who love delicious dishes, but does not have big amount cooking time. Believe me, such a breast is prepared quickly and not at all difficult!
Ingredients:
- chicken breast - 150 gr;
- salt to taste;
- pepper to taste;
- cream - 50-70 ml;
- vegetable oil.

20.04.2018

Chicken souvlaki

Chicken souvlaki - great snack, hearty, tasty and very effective. Not only adults will like these kebabs very much, children will surely be delighted with souvlaki.

Ingredients:
- chicken fillet - 1 piece (200-300 gr);
- garlic - 1 clove of garlic;
- vegetable or olive oil - 4 tablespoons;
- lemon - 1 piece;
- thyme - 1 tablespoon;
- oregano - 1 tbsp;
- salt - 1 pinch.

20.04.2018

Grilled sausages in the oven

Sausages cooked in the oven are tender and tasty. Such a recipe great alternative sausage on the grill. If you can not cook outdoors, he can really help you out.
Ingredients:
- chicken fillet - 0.5 pcs;
- water - 50 ml;
- salt to taste;
- lard - 30 gr;
- garlic - 1 clove;
- intestines.

14.04.2018

Soup with spinach and egg

Today we will cook for lunch very tasty and hearty soup with spinach, chicken and eggs. The soup is very tasty and filling.

Ingredients:

- 1 chicken breast,
- 1 bell pepper,
- 1 carrot,
- 100 grams of spinach,
- 2 eggs,
- salt,
- spices.

12.04.2018

Turkey with vegetables in the oven

I suggest you cook a very tasty and hearty meal- turkey with vegetables, baked in the oven. The recipe is very simple and fast enough.

Ingredients:

- turkey fillet - 350-400 grams,
- frozen vegetables - 200 grams,
- potatoes - 200 grams,
- bow - 1 pc.,
- vegetable oil - 2-3 tablespoons,
- soy sauce - 2 tablespoons,
- spices.

02.04.2018

Chicken tobacco in the oven

I invite you to cook delicious food for your holiday table. tender dish- chicken tobacco in the oven. A detailed recipe for cooking is described in detail.

Ingredients:

- 1 chicken,
- black pepper,
- Red pepper,
- hops-suneli,
- half a lemon
- salt,
- a glass of rice
- 0.75 cups of water,
- 50 ml. vegetable oil.

31.03.2018

Turkey with mushrooms

Chicken meat is tender and dietary, but there is also turkey, which is richer in protein. This is what I often cook with. different dishes. Today we will cook a turkey with mushrooms in sour cream sauce.

Ingredients:

- 500 grams of turkey,
- 400 grams of mushrooms,
- 2 onions,
- 5 tablespoons sour cream
- 2 tablespoons vegetable oil,
- spices,
- salt.

29.03.2018

Duck Confit by Jamie Oliver

I suggest you cook duck in an interesting way - confit. I have prepared this recipe by the famous chef Jamie Oliver for you in detail.

Ingredients:

- one and a half kg. ducks,
- one and a half tablespoons salt,
- 10-12 juniper berries,
- 5-6 pcs. allspice,
- 5 cloves,
- 5 bay leaves.

Duck and chicken dishes - perfect solution for the holiday table.

We are offering to you great selection dishes, choose and cook! It will be delicious!

1. Duck with apples

Products:

Duck - 2.5 kg

Apples - 8–10 pcs.

Bay leaf - 2 pcs.

Ground cinnamon - 1 teaspoon

Lemon juice - 1 tbsp. spoon

Salt - 1 tbsp. spoon

Nutmeg - 1/2 teaspoon

How to cook duck with apples:

1. Preheat the oven to 220 degrees.

2. Rinse and dry the duck carcass, rub with salt and sprinkle with lemon juice. Put 3-4 chopped apples and spices inside, sew up the incision. Make a few punctures in the skin of the duck with a fork so that excess fat drains during baking.

3. Put the duck in the oven and cook for 1 hour 30 minutes. Periodically baste the duck with fat formed during frying. Reduce the temperature in the oven to 160 degrees, spread the rest of the apples around the duck. Bake another 20 minutes. Let stand for half an hour.

4. Serve duck with apples hot.

2. Duck breast with tangerines

Products:

Duck breasts - 600 gr.

Green beans - 300 gr.

Peeled tangerines - 3 pcs.

Green salad - 200 gr.

Mandarin juice - 2 pcs.

Wine vinegar - 1 tbsp. spoon

Olive oil - 4 tbsp. spoons

Honey - 1 tbsp. spoon

Salt, pepper - to taste

How to cook duck breast with tangerines:

1. Roast duck fillet in a grill pan, 4 minutes on the skin side, turn over and another 2 minutes on the other side, put in a preheated oven and cook for another 6-8 minutes (190 degrees).

2. Remove the fillet from the oven, season with coarse salt, cover with foil (optional) and let rest. Then cut into thin slices. Throw beans into boiling salted water. Blanch for 3-5 minutes.

3. Prepare the sauce. Put a little green salad, beans, tangerines, duck on a plate, pour plenty of sauce over it, pepper with coarsely ground pepper.

3. Peking Duck

Products:

Duck carcass - 2–3 kg

Sherry - 1 tbsp. spoon

Honey - 4 tbsp. spoons

Soy sauce - 5 tbsp. spoons

Ground ginger - 1 tbsp. spoon

Sesame oil - 1 tbsp. spoon

A mixture of ground peppers - 1 tbsp. spoon

Salt - to taste

Water - 1 glass

How to cook Peking Duck:

1. Wash the duck carcass, dry it, cut off the tips of the wings. Cut off excess fat from the duck, pour boiling water over it. Place the duck on big dish. Grate the carcass with sherry inside and out, leave it for 10 minutes. Grate the duck with salt and send it to the refrigerator for 12 hours, periodically removing the released liquid. After 12 hours, evenly grease the duck with honey, put it in the refrigerator again for 12 hours.

2. Preheat the oven to 180˚ C, pour water into a baking sheet. Place the duck breast-side up on the grill grate, under which you need to place a baking sheet with water. Cover this design with a layer of foil. Bake duck for an hour.

3. Meanwhile, prepare the sauce: mix ginger, sesame oil, pepper and soy sauce. Take the duck out of the oven after one hour of cooking. Using a pastry brush, brush it with the freshly prepared sauce.

4. Remove the baking sheet with water, and put the duck on the grill back into the oven, having previously set the temperature to 260˚ C or maximum. Cook for approximately 25 minutes. Be careful not to burn the bird.

5. Brush duck again with honey and soy sauce mixture. Place in oven and grill for 5-10 minutes.

During this time, the Peking duck will brown and acquire a crispy crust. Remove the cooked duck, cool slightly. Remove the bones and cut the bird into thin pieces. It is important that the crust remains on each of them.

4. Duck leg confit

Products:

Duck leg - 250 gr.

Duck fat - 500 gr.

Thyme - 1 sprig

Rosemary - 3 sprigs

Shallots - 2 heads

Garlic - 2 cloves

Black pepper - 3 peas

Salt and pepper - to taste

How to cook duck leg conf:

1. Rub the duck leg with coarse salt and place in the refrigerator for 48 hours, then remove the salt.

2. Put cold duck fat, thyme, garlic, pepper and duck leg into a deep saucepan.

3. Simmer over low heat for two hours and then leave to cool overnight.

4. In this form, the leg can be stored for a long time, it is only important that it is all covered with fat.

5. Before serving, fry the leg in a pan until crispy. What sauce to serve: Before serving, the duck leg is usually basted with brown gravy formed during cooking. Some advise flavoring the gravy with honey. What to garnish: Mashed potatoes (classic), young vegetables, preferably fried in duck fat.

What to drink: Of course, red wine. Only then will you appreciate the beauty of the dish.

5. Duck with oranges

Products:

Duck carcass - 2 kg.

Oranges - 4 pcs.

Onion - 1 pc.

Carrot - 1 pc.

Root celery - 1/2 pc.

Salt, ground pepper - to taste

Dry herbs - to taste

Vegetable oil, lemon juice - to taste

For sauce:

Sugar - 1 cup

Oranges - 2 pcs.

Water - to taste

Apple cider vinegar - 2 tbsp. l.

Ground pepper - to taste

How to cook duck with oranges:

1. Preheat the oven to 180 degrees.

2. Rinse and dry the duck carcass. Then rub inside and out with salt, dry herbs and ground pepper. Put in cool place for the night.

3. Before cooking, cut off the wings, neck. Pierce the skin all over with a large fork.

4. Before frying, put the carcass on glass jar with water, put in a saucepan, pour hot water. Put peeled whole vegetables (onions, carrots, celery) into the water. Cover the pot with foil. keep the duck on steam bath about half an hour.

5. Prepare the sauce: remove the zest from two oranges and squeeze the juice. Dissolve sugar a little with water and boil low fire until complete dissolution. Pour in Apple vinegar, add ground pepper. Cook, stirring, until thickened. Add orange juice with zest. Boil for 5 minutes.

6. Put the duck on a baking sheet, put orange peels inside. Tie the paws with kitchen string and wrap with foil. Lubricate the carcass with a small amount of oil mixed with lemon juice. Pour some broth into the bottom of the pan.

7. Put in a preheated oven and cook for 25 minutes on each side, adding broth as needed. Pour the sauce over the almost ready duck, put it back in the oven, increasing the temperature to 200 degrees, after 10 minutes pour the icing again.

8. Remove the duck from the oven, let stand for half an hour, cut and serve.

6. How to properly bake a duck in the oven

Products:

oranges

vegetable oil

Spices, salt, black pepper

How to cook duck in the oven:

1. Duck meat is close to game in texture, therefore it requires pre-marination. First you need to prepare the mixture for the marinade. You need to peel the garlic, squeeze it into a cup. Pour in the same spices, salt, pepper, pour olive oil and stir the mixture. Then squeeze the juice of one orange into the resulting mixture. It is important to ensure that orange seeds do not get into the mixture.

2. While the marinade is infused, you need to prepare the duck for pickling. The duck needs to be thawed, but if the duck is fresh, then just rinse thoroughly and remove the insides. Then it is important to dry the duck with napkins, otherwise the marinade will not be absorbed into the carcass.

3. Then you need to rub the duck carcass with the marinade, wrap tightly in a plastic bag and set aside for at least an hour in a cool place. At this time, you can prepare the stuffing for stuffing.

4. We prepare the stuffing for the duck from offal, garlic and apples. Offal is cut into small pieces, garlic is cut into slices. Then cut the peeled apples into 2 cm cubes and add to the filling. It remains only to add spices to your taste, mix the mixture thoroughly - and the duck filling is ready.

5. Then you need to fill the duck with stuffing. After the stuffing is completed, the duck can either be sewn up with threads or fastened with toothpicks. The duck prepared in this way must be placed in a bag and again set aside to marinate now for 3 hours.

6. After that, you need to spread the foil in several layers and lay the duck on a baking sheet (you can make a substrate from circles of oranges). Then you need to wrap the duck in foil very carefully so that the foil does not tear. After that, the duck is placed in a very hot oven and baked for 30 minutes to the maximum. Then the temperature must be reduced by half and baked for about 2.5 hours at a moderate temperature.

7. After 2.5 hours, unfold the foil and bake open to form a crust. At this time, you need to water the duck with the secreted fat every 10 minutes so that the duck does not burn.

7. Chicken stuffed with ham and cheese

Products:

Chicken - 1 piece,

Salt pepper,

For filling

Ham - 100 gr.

Hard cheese - 100 gr.

Raw eggs - 2 pcs.

Cream - 3-4 tbsp. spoons,

White loaf- 4 slices

Bulgarian pepper - 1 pc.

Parsley - 4 sprigs

Salt pepper

How to cook chicken stuffed with ham and cheese:

Wash the chicken and remove the skin from it, leaving the legs and wings. Separate the chicken meat from the bones and scroll in a meat grinder or chop with a blender.

Soak the loaf in milk and leave to swell. Cut the ham into cubes or strips. Grate the cheese on a coarse grater. Finely chop the greens. Pepper cut into cubes.

For the filling: mix together minced chicken, squeezed loaf, ham, cheese, bell pepper, herbs, add raw eggs, cream or milk, salt and pepper to taste.

Salt the chicken skin, pepper inside and out, and put the stuffing inside the chicken. Sew up the hole or chip it with toothpicks.

Grease the chicken on top with mayonnaise, tie the legs and wings with a thread (so that the chicken retains its natural shape). Grease a baking sheet with mayonnaise or vegetable oil and lay the chicken.

Bake galantine at moderate heat (160-180) for 1.5 hours, periodically pouring over the juice or broth that stands out.

5-10 minutes before readiness, add temperature to get a beautiful fried crust. You can serve it cold or hot by cutting the chicken into slices.

8. Oven baked chicken on a can of beer

Here, in my opinion, is an ingenious recipe: chicken baked in the oven on a can of beer.

The active cooking time is 10 minutes (it probably just doesn’t happen less), you can cook it on the eve of the holiday, and just warm it up before serving. And most importantly - very, very tasty.

I think many housewives are familiar with this recipe and can confirm that the chicken turns out to be very tender and juicy inside, fragrant and soft. And on top with this method of baking, a crispy brown crust with garlic flavor and bread aroma is formed.

Products:

Chicken - 1 pc.

Its dimensions depend, first of all, on the size of the oven - it must “stand up” there to its full height. I have a standard sized oven, so I always use a small chicken about 1 kg for this recipe.

Beer - 0.5 l. (any, both light and dark will do). If there is no beer, then you can pour plain water.

The chicken will turn out no less tasty, but without the hoppy bread aroma.

Garlic - 2-4 cloves (to taste)

Sour cream - 4 tbsp. spoons

Salt, pepper - to taste (for my taste it is 1 tsp salt and 0.5 tsp pepper)

How to cook chicken on a jar:

1. Pour beer into a can. Place the jar in a baking dish.

2. Put the chicken on the jar (tightly so that it does not fall).

3. Make a mass for smearing - mix sour cream with crushed garlic, salt and pepper. Coat the chicken with this mixture on all sides, including under the wings and legs.

Tip: if you didn’t have sour cream on hand, then you can simply coat the chicken with a mixture of garlic, salt and pepper. A crust will also appear, but will not be as uniform. As the chicken begins to bake, it will drip fat and juice onto the baking sheet.

To prevent the fat from burning, pour about 1-1-5 cm of water into a baking sheet. No more, otherwise, from the steam rising from below, the chicken will not so much bake as stew.

Another option is to grease the bottom of a baking sheet with a thin layer of oil and place a layer of peeled potatoes on it. Thus, both the main dish and the side dish will be ready.

4. Everything! Our actions are completed on this, only the oven will continue to work. In my oven (electric), it takes 1 hour and 10 minutes to roast chicken on a can of beer at 200 degrees. But this time depends on the oven, so be guided by the color of the crust and the traditional piercing of the meat with a knife to study the color of the juice (from finished meat clear juice comes out). I used to cook in gas oven, in which the heating went both from below and from above.

In it, the chicken had to be covered with foil on top, as it began to brown too quickly. And the last thing: already 10 minutes after the start of baking, such alluring smells begin to spread around the apartment that you have to restrain yourself with a great effort of will in order not to get the half-baked chicken out of the oven and eat it right in this form.

9. Awesome fried chicken with garlic sauce and delicious penne in cheese cream sauce

Products:

Chicken - 1.8 kg.

Marinade:

Water - 500 ml.,

Sugar - 1 tbsp.,

Salt - 3 tablespoons,

White balsamic wine vinegar (in extreme cases, I think you can use apple 5%) - 50 ml.,

Bay leaf - 4-5 pieces,

Black peppercorns - 10 pcs.,

Strongly carbonated mineral water - 500 ml.,

Vegetable oil - 2 tbsp. spoons (in a baking dish)

Garlic Sause:

Garlic - 1 head

Olive oil (vegetable) - 50 ml.,

Juice of 1 large lemon,

Bottled water (or boiled cold) - 50 ml.

Fresh parsley - small bunch

Salt, black pepper.

How to cook fried chicken with garlic sauce and delicious penne in creamy cheese sauce:

Marinade:

1. Pour water into a saucepan, put salt, sugar, vinegar, Bay leaf, peppercorns. Bring everything to a boil, remove from heat and cool completely! Add mineral water, mix. Rinse the chicken, divide it in half along the ridge and put in the cooled marinade. Put a plate (saucer) on top of the chicken so that it completely drowns in the marinade. Put the pot with the marinade in the refrigerator for 10-12 hours (I clean it at night)

2. Put the pickled chicken in a baking dish, pour 2-3 tablespoons into the dish. marinade and 2 tbsp. vegetable oil. Cover the chicken with a lid or foil on top and bake in a preheated oven to 200 gr. for 20 minutes. Then, remove the lid (foil) and bake for another 20-25 minutes.

3. While we put the chicken to bake, we make garlic sauce. Squeeze garlic through a press into a cup, add oil, lemon juice, water, salt, pepper, chopped parsley to it, mix and leave to infuse.

4. Take the chicken out of the oven and brush generously with the garlic sauce. While the chicken is baking, let's get on with the pasta!

Products:

Penne pasta - 300 gr.

Milk - 480 ml.

Flour - 4 tbsp. spoons

Butter - 60 gr.

Cream 10% - 200 ml.

Mustard powder - 1 teaspoon

Salt - 1 teaspoon

Ground black pepper - 1 teaspoon

Solid, well-melting cheese (Cheddar is best, but I did it with both Maazdam and Gouda - 250 gr.

Boil the pasta according to the instructions on the package, drain the water.

While the pasta is cooking, let's make the sauce. In a large (high-sided) saucepan, combine milk, flour and butter. Heat over medium heat, stirring constantly, until completely dissolved. butter. Add cream, mustard, salt, pepper and grated cheese to the sauce.

Mix everything, and with constant stirring, bring to a boil (over medium heat). cook for about five minutes or until thickened. Pour the pasta into the sauce, stir and heat evenly.

All! Let's go with chicken! And guilt! Don't forget the wine!

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Every housewife should have the secret of preparing a delicious dish that can be made on hastily. Potato casserole with chicken and mushrooms, prepared according to our simple step-by-step recipe with a photo, will help you out at such moments. We recommend making such a dish for a family dinner or for hungry guests who suddenly appeared.

Chicken in yogurt in the oven lovely dish perfect for a quiet family dinner with your loved ones. Chicken fillet goes well with vegetables, so chicken baked in yogurt will be placed in a kind of pepper boats. Read the recipe for chicken in yogurt and cook with us.

Do you want to eat delicious food? In our detailed recipe, we will tell you how to cook shawarma in pita bread at home, what filling to use for making shawarma, how to cook pita bread for shawarma and much more.

Potato cutlets are becoming more and more popular. Easy to prepare and very tasty, these meatballs are a pleasure to cook. We will tell you in detail how to cook potato cutlets, consider the basic principles of cooking, filling options for potato cutlets and give detailed instructions on how to prepare them.

How to cook delicious chicken hearts? This question is interesting to everyone who has ever come across this product. Despite the fact that chicken hearts are an offal and are much less valued than meat, hearts remain one of the most popular products from which you can make almost everything, from salads to delicious roasts.

Chicken in kefir in a pan one of unusual dishes, the existence of which many housewives did not even know. And the dish is not at all difficult to prepare, but it turns out quite unusual and tender! To cook such a chicken, you need a minimum of ingredients and strength. Chicken in kefir in a pan can rightfully be considered a dietary dish and can be prepared for a regular homemade dinner or lunch for the whole family, as well as for people on a diet.

Don't know how to cook chicken drumsticks? Then our step by step photo-recipe for you! Like it or not, chicken drumsticks are one of the most favorite foods that everyone likes. Such popularity primarily appeared due to the very delicate taste and ease of preparation of dishes from chicken drumsticks.

Heh from Korean chicken will first of all appeal to everyone who loves spicy snack. The beauty and taste of this dish will enchant everyone who tries it. There are quite a few options for cooking Hee, this dish is also made from meat or fish, but today we will tell you how to cook Korean chicken hee at home.

At first glance it might seem that this exotic dish And it won't be to everyone's taste. Chicken with oranges in the oven is easy to prepare according to our step-by-step recipe with photos and is perfect for a festive or romantic table. We strongly advise you to cook this simple, but very delicious product culinary arts and taste the unique taste for yourself.

Baked chicken with potatoes is always a welcome dish on any table. If we talk about the popularity of this dish, then we can safely call it the most beloved and often prepared. Still, because baked chicken with potatoes is cooked quickly and has an indescribable taste. Add to these pluses the low cost of the products that you will use for cooking and you will get a real perfect dinner.

Chicken breast pastrami is meat delicacy, at least in this form, this dish has survived to this day. Previously, it was a kind of way to preserve meat. And they cooked pastrami from pork or beef, and later they began to cook from poultry. Chicken breast pastrami is not at all difficult to prepare.

How to cook chicken in a slow cooker quickly, simply and very tasty? You will find the answer by reading our step-by-step recipe with photos. Chicken is always a favorite treat for many, it can be cooked on a festive table, and on a daily basis. From huge amount Recipes are really delicious to find as it turned out not so easy. But we still found and prepared a very tasty dish, which we will now share with you!

Chicken risotto is easy to make. Dish Italian cuisine It has taken root quite well with us, many have heard about it or tried it in Italian restaurants, but not everyone probably knows how to cook this risotto at home. We will teach you how to cook chicken risotto very simply.

Mushrooms stuffed in the oven amazing dish will make you look at the art of cooking and food in general from a different angle. No matter how difficult the name of the dish may seem, never despair ahead of time. Today we will tell you about the amazing process of preparing one of the most delicious cold appetizers.

Even a child can cook baked chicken fillet in the oven! This dish is one of those that is prepared very quickly and is also instantly eaten, because it turns out to be very tasty. IN modern world chicken is often baked in the oven; in general, food is tastier and healthier in the oven than in a frying pan.

Cooking duck in the oven is a very creative and fun process. Today we will tell you how you can cook duck very tasty. This dish is also called "Czech duck". In one of the houses in the Czech Republic where tourists stay, the hostess of the house prepares a dish - a compliment.

We advise you to cook chicken fillet rolls for a romantic dinner or serve on a festive table. This dish is very refined and beautiful, the chicken fillet is tender and juicy, and incredible taste and of course, the filling and sauce, which we prepare ourselves, gives flavor. All the ingredients used in this dish are amazingly combined with each other.

Cooking chicken chops in the oven is not difficult. The whole dish is prepared quite quickly, and you can serve it on any table, no matter if it is an ordinary family dinner, a romantic date or a holiday. On any table, chicken chops cooked in the oven will be especially popular. They have noble beauty holiday dish, incredible aroma, which drives you crazy and the most delicate taste.

Chicken in kefir in the oven is incredibly tender and juicy. This method of cooking chicken in the oven will forever dispel the rumor that chicken meat is quite dry. A properly prepared dish will simply melt in your mouth. To achieve this result, try to cook according to our recipe and you will definitely like chicken baked in kefir and in the oven.

chicken in sweet and sour sauce how do we all know this wonderful dish! Surely everyone has been to a Chinese restaurant at least once and ordered this delicious chicken. Sitting at a cozy table and enjoying the feast of taste, sometimes you really want to cook something similar at home.

Chicken with pineapple in the oven with bananas is quite unusual dish for most of the inhabitants of our vast country. This dish is suitable for romantic dinner, despite unusual combination ingredients, chicken with pineapples in the oven turns out juicy and has an unusual piquant taste which will certainly be appreciated.

Chicken fillet with cheese in the oven is a dish for all seasons and is suitable for any occasion. Whether it is a family dinner or a meeting of close friends, baked chicken fillet will always decorate the table. Satisfying, not fatty dish will even taste true gourmet. It doesn't take long to cook the whole dish, as the chicken cooks pretty quickly. In our case, the most important thing is preparatory stage, since the oven will do the rest for us. And so, read the recipe on how to cook chicken fillet with cheese in the oven and cook with us.

Chicken fritters are prepared from finely chopped chicken fillet (can be cut into cubes or thin strips) with the addition of flour, spices and eggs. The dish turns out to be very tasty and not only adults will be delighted with it, but also small children! Chicken fritters recipe with photos of which we present will help you prepare these original pancakes simply and easily.

Chicken stew in sour cream belongs to the category of dishes that are a pleasure to cook. Firstly, during cooking, an awesome smell will fill your house. Secondly, all this is prepared quickly and very simply. Chicken stew cooked in sour cream will retain all its nutritional properties, the meat will be even more tender, and the taste will pleasantly please. For this dish, coriander or curry is ideal as spices. Garlic can be added to enhance the flavor. Chicken stew in sour cream is an ideal and very tasty dish for a family dinner,

Chicken Kiev with cheese great dish, which is loved by many, thanks to its delicate taste. All the most delicious lies in the middle, in the form of a filling that appetizingly flows out if you cut the cutlet. If you don’t know how to cook Kiev cutlets with cheese, then don’t be discouraged! Our recipe will help you to cook delicious chicken Kiev with cheese and enjoy this splendor in full. Cook with us, it's easy with us!

Chicken fillet in sour cream sauce is a quick, easy to prepare and very tasty dish with delicate taste! The dish is suitable for cooking for dinner and is sure to please everyone who tries it. As a side dish, we advise you to cook mashed potatoes or boil rice. Whatever side dish you choose, in combination with cooked chicken fillet, it will be great and will appeal not only to adults, but also to children. Chicken fillet in sour cream sauce is cooked very quickly, you will spend a maximum of 30 minutes of exciting cooking on this.

Grilled chicken is an incredibly tasty dish! If you really like chicken, then this recipe is a must try, and those who still doubt, having tried it once, will always cook! Grilled chicken in a pan is not at all difficult to prepare, it turns out with golden crust, but at the same time very juicy and fragrant! Chicken is primarily a dietary white meat, and grilled dishes are much healthier than just fried ones! If you like healthy and tasty chicken dishes, then you just need to purchase a grill pan. There is another big plus

Chicken wings baked in the oven is not just a great recipe, it is also very beautiful, tasty and delicious food. It may seem to you that this is a simple and hearty dish, but it is undoubtedly suitable for both restaurants and for a cozy home dinner with loved ones. In this recipe, we will tell you how to cook delicious chicken wings and what other ingredients you can add.

One of the most beloved and popular second dishes is chicken in the sleeve in the oven. What could be tastier and easier at the same time? To prepare it, you do not need to be an excellent cook or have special cooking skills. If you do not know how to cook chicken in the sleeve, then

Previously, poultry dishes were traditionally associated with the onset of long-awaited holidays (Christmas, Easter, New Year, etc.). From ancient times Slavic peoples ate swans, cranes, herons, wild ducks, black grouse, partridges, from poultry - chickens, ducks, geese, etc. And at many feasts, dishes from them were the main decoration of the festive table.
A characteristic of Russian cuisine is the preparation of poultry and game with whole carcasses. Stuffed products have always been especially popular - duck and goose with apples, chicken stuffed with rice and raisins or prunes, goose and duck stuffed with salted mushrooms or milk mushrooms, etc. It is difficult to imagine a modern holiday table without these traditional products. Beautifully and originally designed, they seem to confirm the old saying "A bird on the table is a holiday in the house."
Poultry intended for boiling, stewing or frying is pre-cut: the head is cut off along with the neck and the tips of the wings, gutted, excess fat is removed, then washed in running water and dried. If the bird is fried whole, then the legs and wings are pressed to the sides of the body and tied.

Stuffed Chicken

Ingredients:
1 small chicken (with giblets), 1/2 parsley root, 1 onion, 1 egg, 2 slices of white bread, some milk or cream, 1 tbsp. a spoonful of butter, spices, salt.

Cooking

Dry the washed chicken carcass, rub inside and out with a mixture of salt and spices and stuff.
For minced meat chicken giblets(heart, liver, stomach) boil in broth with parsley and onion, pass through a meat grinder, put soaked in milk and squeezed bread, egg, salt and mix.
stuffed chicken sew up, put in a goose dish, grease with butter or sour cream and fry in the oven, periodically pouring over the released fat.
Cut the finished chicken, lay the pieces on a warmed dish and give them a look whole carcass.
Serve the sauce in which the chicken was fried in a gravy boat.

Chicken stuffed with rice and egg

Ingredients:
1 chicken, 200 g rice, 4 eggs, 100 g giblets, 1 onion, 50 g butter, pepper, salt.

Cooking

Boil chicken offal (heart, liver, stomach) and cut into small cubes. Add to them rice boiled until half cooked, hard-boiled and finely chopped eggs and onions fried in oil until golden brown.
All salt, pepper and mix.
Grate the chicken carcass with salt, stuff with minced meat, sew up and fry in the oven until tender.

Chicken with minced meat and nuts

Ingredients:
1 chicken, 50 g butter, 50 g beef and minced pork, 100 g ham, 50 g cheese, 2 eggs, 3 tbsp. tablespoons ground crackers, 1/2 cup milk, 20 g butter, 10 walnuts, pepper, salt.

Cooking

Salt the chicken carcass outside and inside, fill with stuffing and sew up.
Heat the oil in a roasting pan, fry the chicken on all sides, pour in a little water and fry in the oven, periodically pouring hot water and the resulting juice.
For filling chopped meat mix with eggs, finely chopped ham, breadcrumbs pre-soaked in milk, grated cheese, pour over warmed butter, add chopped nuts, salt, pepper and mix.

Old style stuffed chicken

Gut the chicken carcass, rinse, rub with salt, separate the skin from the neck, and then, if possible, from the entire brisket, pour beaten eggs or egg-milk mixture into the resulting space and tie the skin.
Pour eggs or egg-milk mixture with a large amount of chopped dill into the abdominal cavity of the carcass and sew it up.
Roast the chicken in the oven, basting occasionally with the juices that come out.

Chicken stuffed with pork and mushrooms

Ingredients:
1 chicken, 200 g fresh mushrooms, 200 g minced pork, 1 egg, 3-4 slices of white bread, 3 tbsp. spoons of melted lard, 1 onion, 2 tbsp. spoons of milk, marjoram, parsley, pepper, salt.

Cooking

Finely chop the mushrooms and simmer in 2 tbsp. tablespoons of bacon along with chopped parsley and finely chopped onions.
Mix the cooled mushrooms with minced pork, bread and egg soaked in milk, pepper, salt, add chopped marjoram and mix.
Salt the chicken carcass, stuff with minced meat, sew up, put in a deep frying pan with 1 tbsp. a spoonful of bacon and 3-4 tbsp. tablespoons of water and roast in the oven until tender.

Chicken stuffed with mashed potatoes

Ingredients:
1 small chicken, 1 cup mashed potatoes, 3-4 dried porcini mushrooms, 2 onions, 40 g butter, 1 egg, spices, salt.

Cooking

Rinse the chicken carcass, dry it with a napkin, rub it inside and out with a mixture of salt and spices (savory, lemon balm, etc.), fill with minced meat, sew it up, brush with butter or sour cream, put it in a goose dish, pour in a little broth and fry in the oven, periodically pouring juice.
To prepare the minced meat, sauté finely chopped onion in oil, mix with mashed potatoes, add pre-soaked, boiled and finely chopped mushrooms, an egg, ground spices ( nutmeg, cumin, etc.), oil, salt and mix thoroughly until a homogeneous mass is obtained.

Chicken stuffed with rice, almonds and dried fruits

Ingredients:
1 chicken, 1/2 cup rice, 1/2 cup blanched almonds, 1/4 cup dried apricots, 1/4 cup raisins, 5 tbsp. tablespoons of melted butter, 1 teaspoon of cinnamon, 4 cloves, salt, parsley.

Cooking

Boil rice until half cooked and season with salt.
Heat raisins, dried apricots and peeled almonds in oil for 5 minutes, mix with rice, add melted butter, ground cinnamon and cloves.
Fill the salted carcass with the minced meat, sew it up, grease it with oil, put it in a deep frying pan, pour about 1/2 cup hot water and fry in the oven, periodically pouring the juice that stands out.
Cut the cooked chicken into pieces and garnish with herbs.
You can also cook a turkey.

Chicken stuffed with apples and bread

Ingredients:
1 chicken, 1 tbsp. spoon of sour cream, 200 g wheat bread, 1 apple, 2 onions, 1 tbsp. a spoonful of raisins, 50-100 g butter, 1/2 cup water, salt, parsley, dill.

Cooking

To prepare the filling, stew onions, dill and parsley in oil, mix with diced bread, raisins, finely chopped apple, add a little boiled water, lightly salt and mix.
Salt the chicken carcass inside and out, fill with stuffing and sew up. Lubricate it with sour cream or butter, put on a baking sheet and fry in the oven, periodically pouring over the juice that stands out.
You can also cook duck and turkey.

Chicken stuffed with semolina

Ingredients:
1 chicken, 100 g butter, salt.
For the filling: chicken liver, 2 eggs, 50 g butter, 100 g semolina, onion, parsley, pepper, salt.
For garnish: 1 kg of sour apples, 50 g of butter.

Cooking

Cut the chicken carcass along the ridge, remove the bones, salt and leave for 1 hour. Finely chop the chicken liver, combine with the yolks, butter, grated onion, semolina, salt, pepper, chopped herbs and grind well, then add the whipped whites and mix.
Sew up the carcass with a strong white thread, leaving a hole through which to put the filling.
Sew up the hole, grease the carcass with butter or margarine, put on a baking sheet and bake in the oven, pouring over the juice that stands out.
For the garnish, cut the apples in half, remove the core and place cut side down on a baking sheet covered with paper and greased with oil. Bake in preheated oven for 15-20 minutes.
Put the finished chicken on a dish, and baked apples around it.

Chicken stuffed with croutons

Ingredients:
1 chicken (about 1 kg), 100 g white loaf, offal, 2 eggs, pepper, salt, 1 tbsp. a spoonful of mayonnaise, fat.

Cooking

Salt the prepared chicken and leave for 1 hour. Cut the white loaf into cubes, dry in a pan or in the oven.
Boil the offal in salted water until cooked and finely chop.
Hard boil 1 egg, chop and mix with croutons and offal, add raw egg, pepper and mix.
Fill the chicken with stuffing, grease with mayonnaise and place on a greased baking sheet.
Bake in a preheated oven, sprinkling water occasionally, for about 1 hour.

Chicken, stuffed with prunes and liver

Ingredients:
1 chicken (about 1.2 kg), salt, 1 teaspoon cinnamon, 1 teaspoon pepper, 1 tbsp. a spoonful of melted butter.
For minced meat: 8 large prunes, 1 teaspoon grated lemon zest, 4 onions, 50 g bacon, 3 chicken livers, 4 slices of bread, 2 eggs.

Cooking

Rub the chicken carcass with salt, pepper and cinnamon.
Soak prunes in cold water and remove the bones. Salo and liver cut into cubes and fry. Finely chop the prunes and onion.
Beat eggs and soak bread in them (without crusts).
Combine all components and mix, adding lemon zest.
Fill the chicken carcass with the prepared minced meat, put in a frying pan with melted butter and put in a preheated oven.
Bake for 15 minutes, then turn over on the back and bring to readiness, periodically pouring the carcass with the juice that stands out.
Sprinkle the cooked chicken with lemon zest.

Chicken stuffed with champignons

Ingredients:
1 chicken, 150-200 g of mushrooms, 1 onion, 3-4 tbsp. tablespoons butter or margarine, 3 pcs. potatoes, 2 sweet peppers, 1/2 cup white wine, salt, pepper.

Cooking

Rub the carcass with salt and pepper.
Melt the butter, lightly fry the finely chopped onion in it, add the peeled, finely chopped mushrooms, pour in a little water and simmer until half cooked.
Fill the carcass with minced meat, sew up and fry on all sides in the remaining oil.
After 15 minutes, add sliced ​​potatoes, thin rings of pepper with seeds, pour in wine (if there is not enough liquid, you can add water) and simmer the chicken until cooked, often pouring the resulting sauce.
Before serving, season the sauce with salt and pepper and pour it over the chicken.

Chicken stuffed with rice, giblets and prunes

Ingredients:
1 chicken (with giblets), 100 g rice, 50 g raisins, 50 g prunes, 50 g butter, 2 onions, 1/2 carrot, 1/2 celery root, 1 cup broth, pepper, salt.

Cooking

Salt and pepper the chicken carcass inside and out, fry until golden brown.
Boil offal, finely chop, fry together with thinly sliced ​​onions and mix with washed rice.
Rinse the prunes and pitted raisins, cut the prunes into strips. Combine everything, salt, pepper, pour in 1 cup of the broth in which the offal was cooked, and cook until the liquid is absorbed by the rice.
Stuff the carcass with the prepared stuffing, sew it up, put it in a roaster or pan, add carrots, celery, onions, broth and simmer until tender.

Chicken stuffed with rice, offal and nuts

Ingredients:
1 chicken (with giblets), 150 g rice, 1 tbsp. a spoonful of raisins, 2 tbsp. spoons of peeled nuts, 20 g butter, salt, white pepper, cinnamon, cloves, 2 cups water, 50 g vegetable oil.

Cooking

Pour raisins with hot water, leave for 5 minutes, then drain the water.
chicken liver and cut the heart and fry in butter.
Put the washed rice, raisins, chopped nuts, spices and fried offal into a saucepan, pour in water and cook until the salted liquid is absorbed by the rice.
Grate the chicken carcass inside and out with salt, stuff with the prepared stuffing, sew up, fry until golden brown, add broth or water and simmer until done.
The chicken can also be cooked in the oven, after marinating it in a mixture of olive oil, lemon juice and minced garlic.

Chicken roll

Ingredients:
1 chicken, 50 g butter, salt.

Cooking

Cut the chicken carcass along the back from the neck to the tail and carefully cut the meat with skin from the skeleton. Cut the skin on the legs and cut out the bones, cut off the wings.
Spread the meat with the skin on the table, salt, put the filling (see below), roll up and tie with a thread.
Roast the roll in the oven, basting frequently with the resulting juice, butter and hot water.

Filling 1

150 g minced pork, 1 egg yolk, 80 g ham, 2 tbsp. tablespoons of dry white wine, salt.

Mix minced meat with yolk, white wine, salt and finely chopped ham.

Stuffing 2

300 g fresh mushrooms, 20 g salted lard, 3 eggs, 1 small onion, pepper, salt.

Cut the lard into small cubes, melt in a saucepan and sauté the chopped onion on it.
Add finely chopped mushrooms, pepper, salt and simmer until soft. Pour over the beaten eggs and, as soon as they curl, remove from heat.

Stuffing 3

200 g boiled sausage, 2 slices of white bread, 1-2 eggs, 1/2 cup milk, 20 g butter, parsley, salt.

Bread cut into cubes, pour milk, mix with beaten eggs and softened (warmed) butter.
After a few minutes, when the milk is absorbed into the bread, mix with diced sausage and parsley, salt to taste.

Stuffing 4

3 eggs, 50 g of salted lard, 100 g of boiled sausage, 3 tbsp. spoons of canned peas, salt.

Cut the fat into small cubes, melt in a saucepan, add the diced sausage, lightly fry, pour in the beaten eggs, salt and mix.
Once the eggs have curdled, remove from the heat and stir in the canned peas.

Filling 5

150 g boiled sausage, 2 eggs, 1 small pickled cucumber, 100 g hard cheese, mustard to taste.

Hard boil eggs, cut sausage and cheese into thin sticks, eggs and cucumber into small cubes.
Lay out all the products in layers on a layer of chicken meat with skin pre-lubricated with mustard.

Chicken fried with apples

Ingredients:
1 small chicken, salt, pepper, 1 bay leaf, orange or lemon peel, 1/2 parsley root, 1 carrot, 20 g butter, 2 tbsp. spoons of sour cream, 8 apples or potatoes.

Cooking

Rinse the chicken carcass, dry it and rub it inside and out with a mixture of salt and pepper and chopped bay leaf, put orange or lemon peel(dried or fresh).
Put the chicken in a goose dish, pour in a little broth or hot water, add chopped roots and fry in the oven, often lubricating its surface with oil, sour cream and watering with secreting juice.
When the chicken is half cooked, put apples or potatoes in the goose.
Cut the finished chicken into portions, put on a warmed dish, put baked apples or potatoes around.
Strained and seasoned sour cream sauce, in which the chicken was fried, served in a gravy boat.

Kuzminskaya chicken

Rinse the chicken carcass, dry it, grate it with salt, fill the abdominal cavity tightly with fragrant herbs (thyme, oregano, mint, lemon balm, etc.), put on a baking sheet, add a little broth or water and fry in the oven until cooked, periodically pouring out juice.

Chicken fried with nuts

Ingredients:
1 chicken, 2 tbsp. tablespoons butter, 2 tbsp. spoons of honey, 2 tbsp. spoons of peeled nuts, ginger, cumin, mint, pepper, salt.

Cooking

Grate the chicken carcass with a mixture of butter, honey, ginger, cumin, mint, salt, pepper and leave for several hours.
Then cut the carcass in half lengthwise, put on a greased baking sheet, cover with foil and fry in the oven.
When the chicken is almost ready, remove the foil, sprinkle with chopped nuts and let the meat brown.
If there is not enough fat on the pan, add a little broth or water.

Fried chicken with rice and oranges

Ingredients:
1 chicken, 1 tbsp. a spoonful of vegetable oil, 250 g rice, 1/2 celery root, 2 onions, 50 g butter, 1.5 cups chicken broth, 1 glass of orange juice, 125 g of raisins, 1 tbsp. a spoonful of orange peel, pepper, salt.

Cooking

Grease the chicken carcass with oil, salt, pepper, put in an oven preheated to 220 ° C and fry for 30-40 minutes.
Grate the celery root, finely chop the onion, fry them in oil, add rice, salt, pour in the broth and orange juice and cook over low heat for about 25 minutes until the rice is ready.
IN cooked rice add raisins (pre-soaked in water and dried) and grated orange zest.
Fill the "baskets" of figuratively cut orange peel with rice and garnish with raisins.
Put the chicken on a dish, and put “baskets” of rice around.

Fried chicken with stuffed apples

Ingredients:
1 chicken, 3 tbsp. tablespoons of vegetable oil, 8 apples, 4 tbsp. spoons of lingonberries, 2 tbsp. spoons of peeled nuts, salt.

Cooking

Wash the chicken carcass, dry it with a napkin, rub with salt and fry until golden brown.
In apples, remove the core with seeds and fill the holes with a filling of mashed lingonberries and chopped nuts.
Put the carcass on a baking sheet, stuffed apples around and fry in the oven.

Chicken in foil

Ingredients:
1 chicken, 2-3 tbsp. tablespoons butter or chicken fat, 2 tbsp. tablespoons of grated parsley root, 1 carrot, 1 onion, 2 teaspoons of lemon or apple juice, salt.

Cooking

Rub the chicken carcass inside and out with salt and sprinkle sour juice.
Put butter (chicken fat) mixed with chopped or grated roots and onions into the abdominal cavity.
Wrap the carcass in foil, put on a baking sheet and fry in the oven.

Chicken at home

Ingredients:
1 chicken, 50 g butter, 50 g lard, 2 onions, 2 pcs. potatoes, 50 g of champignons or porcini mushrooms, 1/2 cup of dry white wine, pepper, salt.

Cooking

Cut the lard into cubes, melt in a saucepan, put the chicken cut into portions, salt and put in the oven.
When the chicken is almost ready, add the potato slices fried in oil, chopped onion rings, mushrooms and ground pepper, pour in the wine and bring to readiness.

Chicken in cheese

Ingredients:
1 chicken, 1 glass grated cheese, 2 eggs, 1/2 cup milk, 1 teaspoon starch, 2-3 tbsp. tablespoons butter, 4 tbsp. spoons breadcrumbs, pepper, salt.

Cooking

Cut the carcass into portioned pieces, put in a deep frying pan, salt, add a little water and simmer over low heat until the chicken is soft.
Grated on a coarse grater, mix the cheese with eggs, milk, starch, salt, pepper and beat well.
Heat up butter in a frying pan.
Dip each piece of chicken several times in the cheese mixture, bread in breadcrumbs and fry until golden brown.

Chicken with honey

Ingredients:
1 chicken, 1 cup ketchup, 6 tbsp. spoons of honey, 1 lemon, salt.

Cooking

Cut the chicken carcass into portions, salt and put on a baking sheet. Mix ketchup with honey and pour this mixture over the chicken.
Put a slice of lemon on each piece and bake in the oven.

Roast poultry

Ingredients:
1 chicken, 6 pcs. potatoes, 4 onions, 250 g sour cream, salt, herbs.

Cooking

Cut the chicken carcass into pieces, salt, fry until half cooked and transfer to a bowl with a thick bottom.
Put lightly fried potatoes, cut into slices, and sautéed onions on top.
Pour in sour cream, close the lid and simmer over low heat.
Sprinkle with herbs when serving.

Roast chicken in Russian

Ingredients:
1 chicken, 5-6 onions, 2 tbsp. spoons of raisins, 1.5 tbsp. spoons of chopped nuts, 75 g of fat, 2 cups of sour cream sauce with tomato, herbs, salt.

Cooking

Chop the chicken carcass into small pieces, salt and fry until half cooked.
Add browned onions, sauce and simmer until tender.
At the end of the stew, put chopped nuts and raisins.
Sprinkle with parsley or dill when serving.

Chicken stewed in sour cream with vegetables

Ingredients:
1 chicken, 3 pcs. potatoes, 2 cups sour cream, 3 onions, 3 carrots, 100 g fresh mushrooms, 2-3 cloves of garlic, 2 tbsp. tablespoons of butter, parsley or dill, salt.

Cooking

Cut the chicken carcass into portions, salt, fry in oil and put in a saucepan.
In the juice formed during frying, add sour cream, chopped mushrooms and stew the chicken for 20 minutes. Then add potatoes fried until half cooked, chopped carrots, onions and simmer for another 20 minutes.
At the end of the stew, put finely chopped greens and garlic.

Chicken stewed with green peas

Ingredients:
1 chicken, 50 g butter, 1-2 tsp flour, 11/2 onions, 2 tomatoes, 600 g green peas, pepper, salt, dill and parsley.

Cooking

Cut the chicken carcass into portions, salt and fry in oil until golden brown.
In the same oil, sauté finely chopped onion, add a little flour, red and black ground pepper, peeled and finely chopped tomatoes. Pour hot water, salt, put chicken pieces, put on fire.
At the end of the stew, add green peas.
When serving, sprinkle with finely chopped parsley and dill.

Chicken stew with potatoes and beans

Ingredients:
1 chicken, 6 pcs. potatoes, 1 cup beans, 50 g butter, 1/2 cup raisins, 1/2 cup shelled nuts, 2 onions, 2 cloves of garlic, 1 tbsp. a spoonful of vinegar, sugar to taste, salt.

Cooking

Boil pre-soaked beans.
Cut the chicken carcass into portions, rub with salt and fry in oil.
In the same oil, saute chopped onion and garlic, add vinegar, sugar, put chicken pieces on top. Simmer for 10 minutes, then put boiled potatoes and beans, raisins, cover and simmer for another 10-15 minutes.
When serving, garnish with roasted nuts.

Chicken stewed in tomato sauce

Ingredients:
1 chicken, 2-3 tbsp. tablespoons flour, 50 g butter, 1/2 cup tomato puree, 1-2 onions, 1 cup sour cream, salt.

Cooking

Cut the chicken carcass into portions, lightly beat off and salt. Breaded in flour, fry, put in a deep bowl.
Pour in 1 cup of water and simmer with a lid on.
10-15 minutes before the end of quenching, add tomato puree and sautéed onions.
At the end of the stew, pour in sour cream, salt to taste and bring to a boil.

Chicken stewed with nuts and onions

Ingredients:
1 chicken (1.2 kg), 100 g ghee, 250 g walnuts, 4-5 onions, 2 egg yolks, 3 tbsp. spoons of wine vinegar, mint, salt.

Cooking

Cut the chicken carcass into portions, salt and fry until almost cooked.
Drain the juice formed during frying into a separate bowl, and add chopped onions to the chicken, crushed nuts, finely chopped mint greens, pour in a little water, salt and simmer for 10-15 minutes.
Dissolve egg yolks wine vinegar and juice released during roasting chicken.
Pour sauce stewed chicken, bring to a boil and remove from heat.

Chicken stewed with wine

Ingredients:
1 chicken, 2 onions, 2 tbsp. spoons of tomato puree, 1 tbsp. tablespoon of vinegar, 1/2 cup of meat broth, 2 tbsp. tablespoons of wine (port wine, Madeira), 2-3 tbsp. tablespoons of butter, pepper, salt, herbs.

Cooking

Cut the carcass into small pieces and fry in a shallow saucepan with heated oil. Then put finely chopped onion, tomato puree, add vinegar, wine, meat broth, salt pepper.
Cover the pot with a lid and simmer over low heat.
Sprinkle with herbs when serving.

Chicken stewed with prunes

Ingredients:
1 chicken, 50-100 g of melted butter, 1 root of carrots, parsley, celery, 1 onion, 1 tbsp. a spoonful of flour, 1/2 cup pitted prunes, sugar, vinegar, bay leaf, pepper, salt.

Cooking

Cut the chicken carcass into portions, put in a saucepan with melted butter, add finely chopped roots, onions and simmer until cooked, periodically turning the pieces over and adding water. 30 minutes before the end of the stew, pour 2-3 cups of broth or water into the pan.
Prepare the sauce: fry the flour in butter, dilute with the broth in which the chicken was stewed, add a little vinegar, sugar to taste, bring to a boil and remove from heat.
Put prunes pre-soaked in water in a saucepan with chicken, pour over the sauce and put in the oven for 15-20 minutes.

Rolls - stuffed chicken

Ingredients:
500 g chicken fillet, 700 g white cabbage(mass of boiled cabbage 500 g), 75 g butter, 75 g Russian cheese, 250 g sour cream, salt, pepper, herbs.

Cooking

Clean the chicken fillet from tendons, moisten with cold water, cut off the film and lightly beat off.
Put the head of cabbage in hot salted water, after cutting out the stalk, and boil, periodically removing the boiled leaves from the heads of cabbage. Smooth out the leaves, lightly beat off.
Lay chicken fillet on a cabbage leaf, salt, pepper and wrap in the form of a roll.
Fry in a frying pan heated with oil until golden brown, then pour sour cream, sprinkle with grated cheese and bake in the oven at 220 ° C for 30 minutes.
When serving, decorate the dish with herbs.

Chicken baked in pots

Ingredients:
750 g chicken, 60 g butter, 4-5 pcs. potatoes, 3 carrots, 4 onions, 125 g green peas, 1/2 l sour cream sauce, salt, herbs.
For the dough: 1 cup flour, 1/4 cup water, 1 egg, salt.

Cooking

Cut the chicken carcass into pieces, salt and fry them until half cooked.
Put 2-3 pieces of fried chicken into portioned ceramic pots and pour over sour cream sauce.
Then put diced and fried half-cooked potatoes, diced browned carrots, chopped browned onions, canned green peas and finely chopped parsley or dill.
Close the pots (cover up) with dough and bring to readiness in the oven.

Chicken baked with apples and cheese

Ingredients:
1 chicken, 100 g tomato puree, 2-3 onions, 4 apples, 50 g cheese, 1 tbsp. a spoonful of ground crackers, 1 tbsp. a spoonful of butter, pepper, salt.

Cooking

Cut the chicken carcass into portions, salt, pepper, fry and put in a saucepan. Add tomato puree, chopped onion rings, peeled and cut into slices apples.
Sprinkle the dish with grated cheese, ground breadcrumbs, pour with melted butter and bake in the oven until done.

Trinity Chicken

Ingredients:
1 chicken, 8-10 potatoes, 15-20 dry porcini mushrooms, 1 onion, 3 tbsp. spoons of sour cream, ghee or vegetable oil, 1 tbsp. flour spoon, egg whites, pepper, salt.

Cooking

In the chicken, separate the meat from the bones, salt, pepper, lightly beat off and fry on both sides in a very hot frying pan with oil.
Prepare the sauce from pre-soaked and boiled mushrooms, browned onions, warmed flour and sour cream.
Cut the fried meat into portions, put in a pan, cover with boiled potatoes, pour mushroom sauce and put in a preheated oven for 5 minutes.
Then remove the pan, pour in the beaten egg whites and put back in the oven for 5-6 minutes.

Stuffed chicken legs

Ingredients:
1/2 kg of chicken legs, 80 g of white bread, 1 glass of milk, 70 g of chicken liver, 2 onions. 4 teaspoons of sour cream, nutmeg to taste, pepper, salt.

Cooking

Carefully remove the skin from the chicken legs, chopping the bones so that some of them remain with the skin removed.
Separate the pulp from the bones and pass through a meat grinder, mix with white bread soaked in milk and again pass through a meat grinder with a fine grate.
Fry chicken liver, finely chop, mix with browned onions and minced chicken, add salt, nutmeg, pepper and mix everything.
Fill the skin of the legs with minced meat, grease with sour cream and fry in the oven.

Chicken legs stuffed with apples and walnuts

Ingredients:
1/2 kg of chicken legs, 1 apple, 30 g of peeled walnuts or almonds, 50 g of white bread, 2 eggs, cinnamon, cloves, 60 g of margarine, pepper, salt.

Cooking

Carefully remove the skin from the chicken legs, chopping the bones so that part of them remains with the skin removed. Separate the pulp from the bones, pass through a meat grinder, salt and pepper.
Peel the apple from the skin and seeds and cut into strips. Roast the peeled nuts and finely chop. Grate the bread.
Put an apple, nuts, bread, eggs, cinnamon, cloves into the minced chicken and mix.
Fill the skin of the legs with the resulting mass, fry in in large numbers fat and bring to readiness in the oven.

Bitochki "Lakomka"

Ingredients:
300 g chicken fillet, 2 tbsp. tablespoons of butter, salt, fat.
For the test: 5 tbsp. spoons of flour, 4 tbsp. spoons of milk, 1 egg, salt.

Cooking

Dilute the flour with warm milk, stir so that there are no lumps, add the egg yolk, salt and leave for 10-15 minutes, then add the beaten protein to the dough and stir.
Pass the chicken pulp with skin 2-3 times through a meat grinder, add salt, beat out, divide into cakes, put a piece of chilled butter in the middle of each and form meatballs.
Dip them in the dough, fry in a large amount of fat and bring to readiness in the oven.

Stuffed chicken sausages

Ingredients:
400 g of chicken fillet, 75 g of white bread, 0.5 cups of milk, 75 g of butter, 5 cloves of garlic, pepper, salt.
For the filling: 250 g fresh mushrooms, 2 onions, spices, salt.
For breading: 2 eggs, ground crackers; frying fat.

Cooking

Pass the chicken pulp through a meat grinder, put soaked in milk White bread(without crusts), butter and mix. Add crushed garlic, salt, pepper and mix again.
On a napkin moistened with cold water, put a tortilla of minced chicken, and on it a filling of mushrooms boiled with spices and fried with onions.
Form products in the form of sausages, moisten them in a beaten egg, bread in ground breadcrumbs, fry in a large amount of fat and bring to readiness in the oven.

Stuffed chicken cutlets

Ingredients:
450 g chicken or chicken meat, 25 g dried mushrooms, 1-2 onions, 60 g peeled walnuts, 50 g butter, 1 egg, 70 g stale wheat bread, 50 g fat, pepper, salt.

Cooking

Pass the meat through a meat grinder along with internal fat, salt, pepper, mix and knock out the mass.
Then form products in the form of cakes, put crushed boiled mushrooms, toasted nuts, browned onions and butter.
Connect the edges of the cakes, give the products an oval shape, moisten in a beaten egg, breaded in grated white bread, fry in a large amount of fat and bring to readiness in the oven.

Pozharsky cutlets

Ingredients
For minced meat: 400-500 g of chicken pulp, 80-100 g of wheat bread, 150 g of cream or milk, 20-25 g of butter, salt.
For breading and frying: 100 g wheat bread, 50 g margarine.
To serve: butter.

Cooking

Remove the flesh from the chicken carcass, remove the skin and films, pass through a meat grinder with a frequent grate; add stale white bread soaked in cream or milk, salt and mix well. Then pass through the meat grinder again, add softened butter and beat well.
From the minced meat, form cutlets, breaded in grated stale bread and fry on both sides until a slightly brown crust forms.
Then put them in the oven for 5-7 minutes or just cover and bring to readiness over low heat.
Ready cutlets drizzle with melted butter.

Pass the chicken pulp through a meat grinder, add the egg, salt and mix. Divide minced meat into 3 equal parts.
Prepare 3 types of filling: boiled mushrooms fry with onions; fry chicken liver with onions; Peeled apples cut into strips and stew with butter.
Stuff each part of the chicken mass with the prepared stuffing.
Give the products the shape of a ball, breaded in flour, dip in egg and breaded in breadcrumbs.
Fry the croquettes in a large amount of fat (deep-fried) until tender.
When serving, decorate with herbs.

Schnitzel chicken "Appetizing"

Ingredients:
500 g of chicken meat, 50 g of butter or raw chicken fat, 0.5 cups of milk, 1 egg, pepper, salt, ground crackers.
For an omelette: 5 eggs, 200-250 g sour cream, salt.
For frying: butter or ghee.

Cooking

Pass chicken meat (without skin) 2 times through a meat grinder, add butter or raw lard, milk, pepper, salt.
Beat the mass well, divide into portions, give them the shape of schnitzels, dip in a beaten egg, bread in breadcrumbs and fry until tender.
cook 5 thin omelets: Pour the whipped mixture of 1 egg and 2 tbsp into a frying pan heated with oil. spoons of sour cream, salt and fry until half cooked.
Then put the schnitzels in the middle of the omelettes, close them in the form of an envelope and bring them to readiness in the oven.

Zrazy with cheese and egg

Ingredients:
450 g chicken, 50 g cheese, 1-2 eggs, 50 g butter, salt.
For breading: 1 tbsp. tablespoons flour, 1 egg, 1 cup breadcrumbs, fat.

Cooking

Pass chicken meat with skin through a meat grinder, salt and mix.
Cheese and boiled eggs grate and mix.
minced chicken divide into cakes, put cheese and egg filling on them, top with a piece of butter and form zrazy.
Roll them in flour, dip them in a beaten egg, bread them in breadcrumbs, fry them in a large amount of fat and bring them to readiness in the oven.

Kurnik (chicken pie)

Ingredients:
400 g puff pastry, 6 pancakes from wheat flour, 7 eggs, 150 g of rice, 200 g of porcini mushrooms, 200 g of chicken fillet, parsley, salt, 50 g of vegetable oil for frying, ground black pepper.

Cooking

Boil rice, mushrooms, chicken fillet and eggs until tender. Peel the eggs and chop finely. Divide the puff pastry into 2 unequal parts and roll out two circles - a larger and a smaller diameter, put the smaller circle on a greased frying pan. Mix with rice 1/4 of the eggs, chopped mushrooms and fry in oil, boiled fillet finely chop the chicken, chop the greens and mix with the remaining eggs.
Put 1 pancake on puff pastry and lay out a layer of chicken fillet, salt and pepper.
Layering with pancakes, lay out, alternating, fillings, cover with a large circle of puff pastry, pinch the edges and decorate.
Bake in the oven for 25-30 minutes.

Home Cooking Tips

• You need to rub the bird with salt not only from the outside, but also from the inside.
• When choosing, it must be remembered that a fresh bird should have white or yellowish skin, a dense comb, clean, not sunken eyes, nice smell. A poor-quality bird has sunken eyes, greenish spots under the wings, feathers (if the carcass has feathers) easily break out. Frozen poultry meat is hard as stone.
• The age of the bird can be determined by the protrusion of the sternum (it is called a chloup): in a young bird it is cartilaginous, bends under the pressure of a finger; the old one is stagnant, with strong pressure it does not bend, but breaks. This is one of the most right ways age determination.
  If the bird is frozen, then the chloop will not bend. In this case, attention is paid to other signs of age: the meat of a young bird is white or cream in color, the old one has a yellowish tinge. The skin should be intact, not torn, without bruising and gray dots.
• To determine the readiness of a fried bird, you need to pierce the carcass in the leg area: if colorless juice flows out, the meat is ready.
• Old chicken will become tastier and juicier if you hold it in milk or sour cream before cooking.
• In order for chicken meat to acquire a beautiful golden color, you need to coat portioned pieces with honey and bake in the oven on a baking sheet, covered with foil.
• So that the surface of poultry carcasses, especially geese and ducks, does not burn when roasting or baking in the oven, it can be wrapped with foil or cabbage leaf.
• Poultry can be kept room temperature within 2-3 days, if tightly wrap the carcass with a towel soaked in vinegar. The towel should be dampened as the vinegar evaporates.
• For frying, take a young bird. The older one can be used for cooking broths, stewing and cooking minced meat.
• Chicken meat will become white and tender if you rub the inside with lemon juice before cooking. Another option: when cooking it, add 1 teaspoon of lemon juice to the water.
• Before frying, the bird must first be rubbed with salt, and then greased evenly, ghee. If you do the opposite - first fat, and then salt - the bird will be browned unevenly.
• To form golden brown when frying chickens and chickens, you need to grease them with thick sour cream before cooking.
• Poultry or game will turn out juicy and fragrant if you wrap the carcass with a layer of bacon before frying (tied with a thread). The lard is cut into one piece 0.5-0.7 cm thick and beaten off.
• Boiled chicken meat (especially chicken) is the main meat dietary product, useful in cases where contraindications fatty varieties meat.
• It is best to defrost meat and poultry in the refrigerator, but this takes a long time. Defrosting in cold water requires less time but more attention. Place the bird, wrapped or in a plastic bag, in a large pot of cold water to completely cover it. IN warm water the bird thaws very quickly, which can cause bacterial growth. Regularly - change the water every 30 minutes to maintain the temperature.
• Poultry dishes are tasty, prepared easily and quickly. If the bird carcass is used as a whole (boiled, fried), then to ensure uniform heat treatment and ease of cutting into portioned pieces, it is seasoned (molded). The simplest and most common way to refuel a bird is “pocket refueling”. In the lower part, on both sides of the abdomen, skin incisions (“pockets”) are made into which the legs are set. The wings of the carcass are tucked behind the back.
• The finished carcass of a bird or game is taken out of the oven, and the liquid remaining on the baking sheet is removed from the fat and a gravy (juice) is prepared from it, which is poured over the bird when serving.
• Poultry and game meat is boiled, poached or fried until fully prepared. finished products topped with sauce and then baked. Baking achieve education crispy crust over the entire surface of the dish.
• For boiled poultry and game dishes, use as a side dish crumbly cereals, mainly rice, boiled green peas, potatoes, mashed potatoes. As a rule, fried potatoes are served with fried dishes. You can additionally serve cucumbers, tomatoes, apples, berries, pickled vegetables and fruits as a side dish.
• When roasting, poultry is placed in the oven with its back down.
• Poultry and game dishes are most often cooked with hot sauces, and only some hot dishes are served with cold sauces.
• In order for the chicken to get a crispy, ruddy crust, you need to prick the skin of the bird in several places before cooking.
• Adult chickens, geese, ducks and turkeys are recommended to be pre-boiled until half cooked before frying.
• To prepare tomato sauce for poultry, it is better to use sweet and soft varieties. And to make the color of the prepared sauce more saturated, you can add dried tomato to it.
• When roasting culinary products fat must not be overheated from poultry meat, otherwise the dish acquires a bitter taste and smell of fumes.
• If in the process of baking in the oven lubricate chicken skin sour cream or mayonnaise, then it will turn into a delicious crisp.
• Poultry meat contains more complete proteins than pet meat.
• The bird fried in the oven periodically, every 10-15 minutes, is poured with rendered fat so that the bird is juicier and softer.