Description
This is a dish I had seen "All is well" on the Ukrainian channel STB. Made just a few days, not to forget the recipe and also not to forget, quickly put on the website! I said belonging to the Jewish kitchen. The fact that, as told to the author of this recipe, Jewish Housewives in this way was preparing his famous stuffed chicken necks. But to find a sufficient number of journals is not always possible, so why not use chicken?! Don't even know what category to put this dish. Because it can be consumed both hot and cold meats. Of course, the classics cold meats, but my family feet up to this condition did not survive. In General, help yourself!
Ingredients
-
The chicken legs
5 piece
-
The pie
100 g
-
Chicken stomachs
100 g
-
Chicken liver
100 g
-
Semolina
2 Tbsp
-
Chicken egg
1 piece
-
Garlic
4 tooth
-
Black pepper
-
Salt
-
Water
Cooking
With ham, carefully remove skin. It's best to do with scissors. In order not to break the pellicle that connects meat and skin, should be cut near the meat.
Separate the meat from the bone.
Meat them meat in the stuffing.
From the bones and giblets to cook the broth. Vicinity bones, offal extract. From the broth later to cook soup or borscht.
Cut the giblets in small cubes. The hearts and stomachs of smaller, liver - are larger.
In forcemeat add salt, pepper, egg, semolina, crushed garlic. Knead well.
Add the giblets.
Again knead well. You can add a little broth.
I already wrote about such a thing, but again. To check, just do enough in the stuffing, I put a small piece of meat on the coffee saucer.
And send in the microwave for 15-20 seconds at full power. Now you can try and add what is missing. Or nothing to add, if everything is normal :)
Received meat fill the skins from the drumsticks.
Carefully refill the skin inside.
And creating threads.
To the bone was well visible in the finished dish, I use colored.
Two legs I had planned to freeze till the best times. However, this is still in plans :)
And three baked immediately. Legs spread in the form. Pour the broth to half of the legs. Water, but broth is tastier.
The form needs to cover, for lack thereof, I covered with foil. Sent chicken legs in the oven for 30 minutes at 180-200 degrees.
After 30 minutes foil (the lid) remove and put into the oven for another 10-15 minutes.
Now legs flushed.
Note - in a frying pan in which you cooked the ham, leaving only the fat. All the broth partially evaporate, and partially impregnated legs.
Spread on a dish and remove the skin.
Cut circles. Hot ham, alas, thinly slice comes out.
My family destroyed legs even for Breakfast with spaghetti, so the cold cuts they did not survive. And I decided to pull out of the freezer the two, not yet frozen, chicken legs that were going to freeze and also bake.
Fortunately, those I was able to cool. Personally, I cold option like it more!
I'll tell you - it's-still, Yes, still delicious! Try it, you'll like it!
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