Description
The preparation of this dish will not take a lot of effort: simple, hearty and delicious! Juggling various ingredients, from offal, vegetables and rice, you invariably get a flavorful dish! Serve still warm it better!
Ingredients
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Figure
0.5 cup
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Chicken liver
300 g
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The pie
300 g
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Chicken stomachs
300 g
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Skin chicken
1 piece
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Bow white
1 piece
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Nutmeg
2 g
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Salt
0.5 tsp
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Black pepper
0.5 tsp
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Vegetable oil
1 Tbsp
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Fat
2 Tbsp
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Chicken egg
1 piece
Cooking
For this dish I used a rice Kuban from the Mistral. It must boil until soft.
Boiled chicken gizzards, hearts. Drain them from the broth, cut into small pieces.
The liver slowly fry in chicken or duck fat (can be vegetable oil). Season with salt and pepper. Cut into small pieces.
For this recipe you need chicken skin, we can remove it from chicken destined for the soup. I used the skin from the Turkey thicker. Boiled rice mixed with chopped giblets, fried onions, add the egg. In this recipe, the binder element is the rice and egg. Add the nutmeg, salt. pepper.
Form for baking grease with vegetable oil. Chicken skin (I had Turkey) to expand the form to edge slightly hanging down.
Fill the form with stuffing, pack on top of the skin, cover with foil and send in the oven for 30-40 minutes at 180 C, about 20 minutes from the beginning of baking, remove foil and bake terrines. Allow to cool until warm and serve! Bon appetit!
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