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Prepared by: Marina Zolotseva
06/22/2015 Cooking time: 1 hour 30 minutes
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If the choice of the main dish fell on poultry, then take note of the recipe for chicken stuffed with eggs and aromatic herbs. This is delicious!
What kind of bird to buy
You need to buy chilled poultry. It should look beautiful, not be blue, with torn skin and shabby life, and there should not be a large amount of liquid inside the bird. Because our main task is to choose fresh poultry. “The bird should have smooth white skin and white fat,” advises Alexander Baranov, brand chef of the Aviator restaurant . “If the fat is yellow, then this is a sign that it has been lying there for a long time, it has developed amino acids that will negatively affect our body.”
Yolk filling with mustard and paprika
A slightly spicy, but at the same time spicy appetizer attracts with its simplicity and bright taste. Not only classic mustard is suitable for cooking. The grain will look very interesting.
Ingredients:
- egg - 6 pcs.;
- mustard - 1 tsp;
- mayonnaise - 2 tbsp. l.;
- parsley, salt, pepper - to taste.
How to cook:
In a bowl, mix the yolks with herbs, mustard and mayonnaise. You should get a homogeneous mass. Distribute the filling evenly and decorate.
How to bake
Article on the topic
Not just at Christmas.
How to Roast a Turkey to Make It Tender and Juicy It is best to roast the bird at a low temperature. Then it will turn out juicy. It must first be marinated, coated with oil and herbs, or soaked in a saline solution. “Turkey, like chicken, can first be soaked in a brine solution for several hours. – says Alexander Baranov . — You need to take 60 grams of salt per liter of water, add herbs and soak the bird. Then the bird must be baked at 90 degrees for 2 hours, taken out, allowed to rest for half an hour and put on high temperature, 180-200 degrees, so that a crust forms.” When the bird is already browning, baste it with melted fat, so the crust will be more beautiful and better.
Chicken stuffed with buckwheat in the oven
Traditionally, buckwheat is served with meat, and in particular chicken. But today we will cook the chicken itself, but the side dish will already be inside. Of course, buckwheat will contain vegetables that will give it juiciness and a richer taste.
The meat will turn out juicy, since the juices of the poultry and vegetables will remain inside when mixed. Thanks to some additives, the aroma and taste of the dish will be simply delicious.
For this recipe, you need to marinate the chicken in the sauce for 12 hours or overnight.
