Bird

Chicken

Chicken


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Ingredients for Cooking Chicken

Ingredients for cooking chicken under the hop:

  1. Chicken leg 1 kg
  2. Vegetable oil 50-70 milliliters
  3. Light beer 500-700 milliliters
  4. Onion 1 piece

For marinade:

  1. Mayonnaise 2-3 tablespoons
  2. Sour cream 2-3 tablespoons
  3. Paprika half a teaspoon
  4. Curry half a teaspoon or to taste
  5. Ground black pepper to taste
  6. Allspice, ground teaspoon
  7. Salt to taste
  • Main Ingredients: Onion, Chicken
  • Serving 1 serving
  • World Cuisine

Inventory:

Knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Teaspoon, Plastic bag with zipper, Deep bowl, Refrigerator, Cauldron with lid, Stove, Kitchen shovel, Canned key, Dining fork, Dinner plate

Cooking chicken under the hop:

Step 1: prepare and marinate the chicken legs.

To begin with, we wash chicken legs under running water from various kinds of contaminants. After carefully inspect them and with the help of a knife we ​​remove small hairs, as well as feathers that could remain on the ham during machine cleaning. Now we put them on a cutting board and cut each into 2 parts - drumstick and thigh. Dip each piece with paper kitchen towels, thus getting rid of excess moisture, and put in a plastic bag with zipper. There we add all the spices and ingredients indicated for the marinade. Thoroughly mix the products with a clean hand so that each piece is covered with an aromatic spice mix. Then we release air from the bag, slightly pressing it with your hands, and close it with a zipper. Put it in a deep bowl and refrigerate 1 hour. The longer the chicken is pickled, the tastier it turns out, you can pickle chicken meat from 1 hour to 24 hours.

Step 2: fry the chicken legs.

In order to give the chicken a beautiful ruddy color, we take a cauldron and put it on a stove included in the middle level. Pour a little vegetable oil into the heated container and heat it slightly. In the meantime, we take out a bag of chicken from the refrigerator, remove the thighs and legs from it, and very neatly put them in the heated fat. Caution may hiss and splatter! Fry chicken from all sides to a light, beige, almost golden crust, periodically turning the pieces over with a kitchen spatula for uniform frying. This process will take approximately 7 to 10 minutes depending on how much the cauldron and fat were warmed up.

Step 3: Braise the chicken legs in beer.

Across 7 to 10 minutes using a canned key, open a bottle of beer and pour its contents into a cauldron for chicken. Pieces must be completely covered with liquid! When the beer begins to boil we fasten the temperature of the plate to a level between small and medium. Cover the cauldron with a lid and stew the chicken for 30 minutes. During this time, we prepare the onion, peel it off the peel with a knife, rinse it under running water, dry it with paper kitchen towels, put it on a cutting board and chop it with a large cube up to 1 centimeter. Across 30 minutes remove the lid from the cauldron and add the chopped vegetable to the chicken. Cover the cauldron with a lid and stew the chicken 20 - 25 minutes. During this time, the beer has almost evaporated, at the bottom of the cauldron there will remain a fragrant rather thick gravy, and the onion is almost completely dissolved in the liquid, giving off its aroma to the hips and lower legs. After the required time has passed, check the readiness of the chicken, pierce its pulp near the bone with the teeth of a table fork. Ready meat should be light pink in color without blood clots. If you notice that the dish is not ready, give the chicken the opportunity to stew more 10 to 12 minutes. Then turn off the stove and insist the meat is still 7 to 10 minutes. Then place a serving of chicken on a plate and enjoy.

Step 4: serve the chicken under the hop.

Served chicken served hot. After cooking, the hips and drumsticks are laid on plates and supplemented with your favorite side dish, for example, a salad of fresh vegetables, boiled cereals, rice, baked vegetables, mashed potatoes and these are just a few of the possible options. This dish, like any other made from chicken, is pleasant to relish with white dry or semi-sweet wines, for children it is preferable to serve such a chicken with natural juices that contain vitamin C and digestive acids, such as apple, grape or pomegranate. Tasty and not expensive! Enjoy your meal!

Recipe Tips:

- - The spices indicated in this recipe can be supplemented with any other that are suitable for cooking chicken dishes.

- - For pickling chicken, you can use any fresh or dried herbs that are suitable for poultry dishes, such as thyme, rosemary, basil, cinnamon, cumin, tarragon, coriander, nutmeg, cloves.

- - Marinade can be prepared not only from mayonnaise and sour cream, you can add a little lemon juice, citrus zest, vegetable oil, ketchup, adjika, cream, kefir to it. You can also add chopped garlic and onions to the marinade.

- - Based on the instructions in this recipe, you can cook any parts of the chicken carcass, such as wings, drumstick, thigh, brisket, pelvic part, neck. But do not forget that they have different extinction times!

- - You can fry chicken on any vegetable or animal fats.



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