Interesting dishes of poultry

Dishes from birds have fallen in love with people since ancient times, at all times on a table very often poultry and game were served. Today, poultry meat is used in every home, it is excellent for both first and second courses. Indeks, chickens, ducks and geese are served in fried, stewed, boiled.

Meat and poultry dishes are not only tasty, but also useful. Proteins contained in meat have tremendous nutritional value, and minerals are easily absorbed by the body. It contains a lot of potassium, phosphorus, iron, folic acid and trace elements (copper, zinc, manganese, cobalt, iodine, etc.). In this article, we will describe a few tasty and satisfying recipes for dishes that can be prepared quickly and easily at home.

Juicy chicken under the "coat"

The main products: chicken, one hundred grams of honey, soy sauce 50 gr., Salt, black pepper.

For the sauce: sour cream 30 gr., Three boiled yolks, three cloves of garlic, a small spoonful of mustard, 5 gr. 6% vinegar, vegetable or olive oil 20 gr., Salt.

For "snow": two proteins, salt.

We wash the chicken in running water. We make honey with soy sauce, add spices. The resulting mass abundantly rub chicken, then spread it on a baking tray and bake at 180 ° C for about an hour. Chicken can be cooked in a sleeve or on a can - at will.

A little advice: to make the dishes from the poultry juicy and fragrant, during cooking in the oven the carcass should be periodically turned over, pouring out the excreted juice. While the bird is preparing, we make the sauce. Boil the yolks and rub it with mustard, add garlic, vinegar, vegetable oil, then sour cream, salt and mix thoroughly (much faster in a blender).

Baked chicken slightly cool, cut into small pieces, grease each of them with cooked sauce and again send the oven, just for about ten minutes - until the crust browns. Proteins beat into a magnificent mass, add a pinch of salt and cover this foam with a hot carcass.

Leave for a couple of minutes in the oven (already off). We spread on a green leaf of lettuce every piece of meat, it turns out very beautifully and aristocratically. And this sauce, which was smeared with chicken, gives it juiciness, aroma and softness - in general a very piquant taste.

Recommendations:

- in the dishes of the bird you can add various seasonings, such as: rhubarb, sorrel, barberry - spices give a pleasant aroma and a pleasant taste to the products;

- that the old carcass turned out soft, it must first be boiled, and then fry in breadcrumbs, abundantly greased with fatty sour cream;

- If you are repelled by the smell of turkey, then before frying put a nutmeg inside or a piece of ginger.

Have you ever eaten meat porridge? If not, today you will learn how to prepare it, and you will appreciate its unusual taste. Porridge from a bird is a dish of national cuisine, very refined and nutritious. The following products are required for its preparation:

- chicken or a kilogram of ham;

- tomato paste (can be tomato) - 10 gr;

- bow;

- flour - 30 g;

- red and black pepper;

- savory - 5 g;

- garlic, three cloves.

Remove carcass from skin, boil in salted water (half an hour). When the chicken is ready, it is necessary to separate the white meat from the bones and chop it very finely.

Onions cut into cubes and pass with tomato paste, at the end pour a little broth to the liquid was homogeneous. Slowly stirring to add flour, boil a minute to the consistency of liquid sour cream.

To the sauce we add chopped meat, garlic, spices - let's boil for a couple of minutes, and turn off the fire. Our meat porridge is ready. Try to weld it to your children, undoubtedly, they will like it.

Here are just a small part of the delicious chicken recipes that you can take into service. Poultry dishes can be cooked daily, in different interpretations and combinations, with each time a new taste will be obtained.