5 delicious dishes from one chicken

5 delicious dishes from one chicken

There are many benefits to buying a whole bird. First, the carcass will be cheap. Secondly, you do not get the same meat, but a whole set. Everything is at once here: breast milk, juicy thigh juice, appetite drums and wings, and soup base.

However, ideas about what to make from a chicken do not come immediately. We decided to help and collected 5 simple and delicious foods from different parts of the body. Moreover, the basis of each treatment is the amount of meat that can be obtained from a bird. Let’s see what happens.

Let’s start cutting

To begin with, the entire body must be divided into sections. You will need a sharp knife, a clean board and a little patience.

  1. It is better to start with the wings. They are attached to the corpse with the help of joints, and they need to be cut. It is recommended to do light movements with a knife in one direction (top to bottom), and not to cut the meat. The third winged phalanx has no flesh and can be cut. But do not rush to discard these parts, but simply combine them with a soup set.
  2. By separating the thighs, you first need to cut the skin and release the joint. It is best to do this on the side of the breast. Then you need to carefully rotate the thigh to remove the bone from the joint and cut the meat from the back.
  3. Ready-made legs also need to be divided into thigh and lower leg at the base of the joint. It is best to remove the file from the thigh, and if the bones are not damaged, add it to the soup set.
  1. Carefully cut the leaf off the breast to remove the skin from the skin. You will randomly have pockets in the meat. The small part that is created is called the small part. It will be the basis of one’s diet.
  2. As a result, the chicken frame and some meat will only have on the back – all of which will form the basis of the soup collection. However, do not forget to cut the oil gland from the tail. It usually looks like a small growth on the tail. It is important not to leave any yellow marks on the cut, otherwise the dish will taste musky.

So, after cutting, you should get 2 breast fries, 2 small cones, 2 wings, 2 drums, 2 leg cones and a set of soups (chicken frame and back, third phalanges of wings and thighs). These are the parts we use.

First course: Chicken breasts “accordion”.

Chicken ginger is a versatile product. From it it is easy to cook chops, juice rolls or roast beef and roll low-fat meatballs. The breast can be boiled or fried and added as a salad or sandwich. But we recommend baking the whole thing in the oven.

The advantage of this recipe is its versatility. After all, you can fill and refill the breast in different ways. For example, take spinach instead of tomatoes and replace mozzarella with cottage cheese or ricotta. The pieces of bacon and semi-hard cheese are no less delicious than the ones you put in. And to make the food more satisfying – do not forget about vegetable pillows. Put the breasts in a potato or cauliflower-broccoli mixture for both juicy meat and side dishes.

Inputs drop-

  • Chicken – 2 pcs .;
  • Tomatoes – 1-2 pcs .;
  • mozzarella – 150 g
  • Dried garlic – 1 tsp
  • paprika – 1 tsp
  • Olive oil – 2 tbsp. L.
  • Salt – to taste
  • Pepper – to taste

Cooking method;

  1. On the breasts, make thin slices along the entire length of 1 cm, it is recommended not to cut the meat completely and not to bring the pieces to the edges, otherwise the filling may leak during baking.
  2. Sprinkle salt, pepper, meat, paprika and dried garlic, spread evenly over medium heat and leave to simmer for 15-20 minutes.
  3. Cut the tomatoes into small circles.
  4. Cut a small piece weighing 30 grams from a mozzarella ball and cut the rest in the same way as a tomato.
  5. Fill with sliced ​​tomatoes and mozzarella. Put one cheese and one half circle tomato in one break.
  6. Grind the remaining cheese.
  7. Grease the form with olive oil, place on a vegetable mat, season with a little salt and pepper.
  8. Place two canned breasts on the vegetables and sprinkle with roasted mozzarella.
  9. Bake in the oven at 180 ° C for 40 minutes.

Step 2: Potato pot with small leaves and mushrooms

Chicken has two skeletal muscles: large and small. One is at the top and has a dense structure. The second one is at the bottom, fits snugly and has a smooth and smooth texture. The lower part is called the small filament. This product has a soft and rich taste, but you can’t get much meat from a chicken.

Small fillings are also boiled and can be used for salads and recipes. True, cooking alone will not work. Therefore, meat filling can be taken as a supplement. For example, mix fillet with mushrooms and make a simple shepherd’s cake version.

Inputs drop-

Main asc-

  • Small fillet – 2 pcs .;
  • Champions – 300 g
  • Onions – 1-2 pcs .;
  • Carrots – 1 pc.
  • Pureed tomatoes – 50 g
  • Bitter cream – 50 g
  • Rosemary – to taste
  • To taste oil – 2 tbsp. L.

For clean:

  • Potatoes – 5 pcs .;
  • Chicken eggs – 2 pcs .;
  • Butter – 50 g
  • turmeric – 1 tsp
  • Salt – to taste

Cooking method;

  1. Finely chop the onion and fry in an oil pan until golden brown.
  2. Prepare boiled meat from a small filling, for this it is enough to just cut it finely with a knife. Transfer the meat to the onion and sauté over low heat.
  3. Peel a squash, grate it and cut it into small pieces and transfer to a saucepan with the remaining filling.
  4. Finely chop the mushrooms, add them to the pot and fry until the moisture evaporates.
  5. To taste, add chopped tomatoes, sour cream and rosemary. Boil the bread on low heat for another 3-4 minutes and transfer to a loaf pan.
  6. Peel a squash, grate it and squeeze the juice. Add butter, 2 egg whites and 1 yolk, purée.
  7. Sprinkle with pure salt to taste, add pepper to taste and mix well. Place the blank on a meat grinder.
  8. Grease the pan with the remaining yogurt and bake in the oven at 180 ° C for 20-30 minutes. The upper part of the pine should be noticeably brown.

Third dish: chikhirtma soup

Now is the time to use the soup set. In addition, he became very rich from one chicken – the back, the third with fins and a frame with intact thigh bones. The first step is to prepare the soup. How to make it especially delicious, we wrote in this article. If the finished soup is full, then part of it may be frozen, and the second part will melt a little with water and the soup will start to boil.

Chicken broth is ideal for creating low-fat borscht, and classic noodle stew, and onion soup. But let’s do something else. Chikurtma is a Georgian food soup. Although it contains a small amount of ingredients, the dish is very satisfying with a little bitterness. It is especially delicious to eat with green pita bread. Interestingly, this soup has a formula: 1 egg is taken for 1 liter of soup, 1 tbsp. L. Wine vinegar (prevents protein from dissolving in hot broth) and 1 tbsp. L. Flour (you can take corn instead of wheat).

Inputs drop-

  • Chicken Soup – 2 lbs
  • Chicken eggs – 2 pcs .;
  • White wine vinegar – 2 tbsp. L.
  • Flour – 2 tbsp. L.
  • Onions – 1-2 pcs .;
  • Butter – 40 g
  • cilantro – 0.5 pack
  • Salt – to taste
  • Pepper – to taste

Cooking method;

  1. Boil chicken broth. During cooking, you can add thick cilantro cones to it. Remove the soup mixture and remove the remaining meat from the bones.
  2. In a separate bowl, collect 2 tablespoons and set aside to cool the collected liquid.
  3. Melt the butter in a frying pan, add finely chopped onion and sauté until golden brown.
  4. Pour a few tablespoons of the stock into the pan and continue to cook the onions for another 3-4 minutes on low heat.
  5. When the vegetables are soft and clear, add the flour, mix well so that there are no lumps, add a little more soup from the pan and cook for 1-2 minutes. Transfer the pan to a saucepan over medium heat and set on low heat.
  6. Beat the eggs in a clean bowl. It is important to have a uniform set, not a matching foam. Pour in the wine vinegar and mix everything well again.
  7. Carefully add the previously poured soup to the egg mixture. Better in small portions and constantly inspiring.
  8. Pour the following mixture into a saucepan over medium-high heat, stirring constantly. At this time it is not necessary to add the prepared eggs quickly and slowly.
  9. Leave the soup on low heat for another 1-2 minutes and turn off.
  10. Add the boiled meat to the pot or divide it between plates. Lad soup, garnish with chopped celandro and serve.

Fourth course: arroz con pollo chicken rice

The name of the oven is translated from Spanish as “Rice with Chicken”. The direct relative of the treatment can be considered paella, but arroz con pollo is only produced by poultry. And if there is no debate about the main ingredient, opinions about the place of origin of the pot will vary. The Spaniards are not opposed to self-expression, but Latin America is.

Irrespective of the region of birth, the method of preparation of treatments is the same. All ingredients are placed in a large frying pan and gradually filled with each other.

Inputs drop-

  • Chicken drum – 2 pcs.
  • Chicken wings – 2 pcs .;
  • Long grain rice – 150 g
  • Onion – 1 pc.
  • Garlic – 3 cloves
  • Cherry tomatoes – 200 g
  • Water – 300 ml
  • To taste oil – 1 tbsp. L.
  • Pureed olives – 100 g
  • Frozen green peas – 100 g
  • turmeric – 1 tsp
  • paprika – 1 tsp
  • Grilled chili pepper – 0.5 tsp.
  • Salt – to taste

Cooking method;

  1. Heat a high frying pan, grease with oil and fry the drum and wings until golden brown.
  2. You can cut the onion in half rings, cut the garlic, cut the cherry tomatoes in half, leave the olives completely or you can cut them in half.
  3. Remove the meat from the oven and set aside. Add the prepared vegetables and sauté over medium heat for 4-5 minutes.
  4. Add the washed dry rice, turmeric, paprika, chili and salt and mix well.
  5. Place the drum and wings on the rice over the vegetables, pour hot water over everything and simmer on low heat for 20-30 minutes. The rice should be fully cooked and the meat should be tender. Add water as needed, but the grains should be crumbly.
  6. When the dish is ready, add chilled green peas and cook for another 5-7 minutes.

Fifth course: Warm salad with pasta and feta cheese

Meat removed from chicken leg bones can be used in more than one way. Yes, it does not come out of the breast much, but it is enough to prepare a broth or broth. In addition, thigh fillets can be used to cook pasta or low-fat pilaf. And you can make a soft salad base. White wine in the recipe is easy to replace with plain water. The liquid helps to dress the salad.

Inputs drop-

  • Thigh fillet – 2 pcs.
  • spiral pasta – 200 g
  • Butter – 50 g
  • Cherry tomatoes – 250 g
  • White wine – 50 ml
  • Bell pepper – 1 pc.
  • Fresh spinach – 50 g
  • paprika – 2 pinch
  • thyme – 3 branches
  • Ground pepper – to taste
  • Salt – to taste

Cooking method;

  1. Boil the pasta until cooked through. Drain the water and leave it to cool.
  2. Sprinkle the thighs with salt and pepper, sprinkle with paprika and leave for 10-15 minutes to taste.
  3. Melt the butter in a frying pan and fry the file until it is cooked through.
  4. Pour in the white wine, add the tomatoes and cook until tender.
  5. Wash the peppers and spinach and cut as you like.
  6. Sprinkle cherry tomatoes with olive oil, salt, and pepper, sprinkle with dried herbs and cook at 180 ° C for 15 minutes.
  7. Mix chopped peppers and spinach with pasta, add baked cherry tomatoes and mix.
  8. Cut the finished leaf into pieces, add to the salad and pour over the leftover sauce.
  9. Sprinkle the salad with grated cheese if desired and serve.

So, with just one chicken, you can create five different and satisfying meals. Thanks to this purchase we can say that it is possible to create a menu in more than half a week. How many dishes can be cooked from one chicken? Write your accomplishments in the comments.

Leave a Comment

Your email address will not be published.