Chicken wash and dry.

Sandpaper to remove I started with a "tail", first cut it (or cut completely), gently separating the meat from the skins, films to be cut with a knife. A chicken leg as if to turn, cut through the joint that the thigh is left with the carcass and drumstick with the skin on, bone on the tibia cut, leaving only kultapossu. The same is done with the second foot (it will be already easier. And then go like clockwork. I want to tell You, this is a very exciting process, and the hands themselves know what to do. The wings (closer to the body exempt from the skins, cut in the joint (the rest of the wing do not touch).

That's the beauty turned out.

Meat as possible maximally separated from the bone.

Onion cut into cubes and fry in butter

Vegetables from the bag and defrost at room temperature. (this could be done before the class with a chicken.

Meat and bun, soaked in milk, mince. Add the eggs, seasoning for chicken (optional and to taste), thoroughly knead the minced meat, salt. Mix with the onions, the vegetable medley (I Mexican). If you can not buy in the store ready-frozen vegetable mixture, it is possible to prepare yourself. It includes red bell pepper and carrot diced, green peas and corn and sliced green beans – all ingredients in equal amounts. The beef is ready

Prepared with minced meat stuffed with our chicken skin, careful not to break. I stuffed not very tight. The incision at the neck to chop off a toothpick. You can sew up the hole, I removed a few toothpicks (was enough). Coat with spices (optional) and mayonnaise. Pour into pan, cover with foil and bake in the oven for 40 minutes at 220*. Then remove foil and brown for 20 minutes. I lowered the heat to prevent burn.

Ready chicken spread using two spatulas on a large platter.

Cut at will (maybe a photo or not), and the taste – tale

ENJOY

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