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 soup with buckwheat

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken back - 200 g
- Potatoes - 3 pc.
- Buckwheat - 1/2 cup
- Onions - 1 pc.
- Carrots (small) - 1 pcs.
- Sunflower oil (for frying)
- Salt
- Freshly ground black pepper
- Bay leaf
- Greens
 
Boil the chicken back for 40 minutes with the onion and bay leaves in 1.5 liters of water.

Prepare the vegetables: Cut the carrots and onions, saute it with a little of vegetable oil. Cut potatoes cut into smooth and small cubes and add to the soup. Put the buckwheat just after the soup begins to boil. Then add the sauteed onion and chopped greens. Cook for 15 minutes. Add sour cream.

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.

Pilaf "Assorted"

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pieces.
- Rice - 250 g
- Sausage - 100 g
- Ham - 100 g
- Smoked pork loin - 100 g
- Tomatoes - 100 g
- Onions - 50 g
- Stock - 0.5 liters (1 stock cube)
- Vegetable oil - 4 tbsp.
- Butter - 4 tbsp.
- Chopped cilantro - 3 tbsp.
- Saffron - at the tip of a knife
- Salt

Directions:

Cut ham, onion, loin and chicken meat into cubes, slice sausages and fry in a mixture of butter and vegetable oil. Add diced tomatoes, salt, saffron, then add the rice. Pour in the broth, cover and simmer until cooked, without any stirring. Stir the pilaf and add some greens over it before serving.

Devilled chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pieces.
- Garlic - 4-6 cloves
- Apple cider vinegar or wine vinegar - 3-4 tbsp.
- Run butter - 100 g
- Tomatoes - 2 pcs.
- Cucumbers - 2 pcs.
- Ground red pepper - 1 tsp.
- Coriander - 1 tsp.
- Salt

Directions:

Cut chickens the sternum, spread and slightly repel so as not to crush bones. Then add salt to taste, sprinkle with vinegar and marinate for 1 hour. For seasoning rub the garlic, mix with pepper, coriander and salt, add 1 teaspoon of vinegar. Brush the chicken with this seasoning well inside and out. Roast the chicken with hot oil in a special pan - first from the inside with a press, then from the outside without press. Each chicken cooked divide into 4 pieces and combine them in the form of a whole chicken on a wide plate, by taking out slices of tomatoes and cucumbers. Tip: any dry wine fits well to this course.

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.

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 roast

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken breast - 400g
- Eggplant - 3 pcs.
- Onion - 3 pcs.
- Bell pepper - 3-4 pcs.
- Lettuce leaves (for decoration)
- Vegetable oil
- Thyme, salt and pepper

Cut chicken breast lengthwise and tenderize slightly. Rub the chicken with salt and pepper and place on a well heated pan and fry for 5-7 minutes. Fry cut into thin strips vegetables in a separate pan in the following order: eggplant (2-3 minutes), onions (3-4 minutes) and bell pepper. Stew it all for about 20 minutes, stirring regularly. When all ingredients are ready, place salad leaves on a plate, lay over fried onions, eggplant, bell pepper, fried chicken.
The dish can be decorated with sprigs of dill and parsley. Mashed potatoes or buckwheat crumbly fit well as a side dish.

Jellied Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Cooked chicken - 500 g of flesh
- Fried chicken - 150 g of flesh
- Chicken stock - 400 g
- Gelatin - 25 g
- Water - 100 g
- Tomatoes - 1 pc.
- Carrots - 1 pc.
- Greens
- Butter - 50 g
- Freshly ground nutmeg
- Black pepper, salt

Soak gelatin in cold water for 30 minutes, then pour into the warm stock and bring to a boil. Chill. Pour the jelly layer of 5 mm into round deep dish and put to a refrigerator to harden.
To make a paste mince the flesh of roasted chicken two times with a meat grinder, add butter, salt, pepper and nutmeg. Beat up the pulp well.
Cut the flesh of a cooked chicken into thin slices and arrange on a layer of jelly.
Put the paste on each slice using a paddle, decorate with slices of tomato formed as a flower, and herbs. Pour the remaining jelly and leave in the refrigerator to harden.

Chicken wings in beer

The composition of the dish:

Method of cooking:

Ingredients:

- Chicken wings - 1 kg
- Light beer - 0.5 liters
- Salt to taste
- Curry (powder) - 1 tsp.
- Black pepper (ground) - to taste
- Garlic - to taste

Peel and grate the garlic on a small grater. Then, mix it with salt, pepper and curry.
Then brush wings with garlic mixture and let them soak for 30-40 minutes.
When the time comes, pour beer to the wings (wings must be completely covered with beer) and put them to bake in a preheated to 220 C oven until completely cooked.
Beer is better to be light, because dark beer gives a stronger taste to the meat.

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.

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.