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Light chicken chicken

Light chicken chicken

Clean the chicken hearts and pipettes well, wash and boil in cold water. Season with pepper and coriander seeds and bay leaves. Foam well and simmer for about 40 minutes, until soft. Drain and leave to cool.

Put the oil in a pan, add the butter and put the white parts of the onion and finely chopped green garlic. Leave it on the fire for a few minutes. Then add the well-cleaned and washed livers and drain well. Season with salt and pepper and dried thyme. Let cook with a lid, stirring occasionally, for 10 minutes, until well done. Then take out in a bowl and leave to cool.

In a larger bowl put the finely chopped onion and garlic cloves, finely chopped livers, chopped hearts and pipettes and small ones. Then add the finely chopped greens. Season with salt and pepper to taste, 2 teaspoons of the mixture of drob and put the four beaten eggs well. Mix the composition well and place in a cake pan lined with baking paper. Press the drumstick composition well into the tray with a spoon.

Beat and pour over the remaining egg.

Put the dough in the oven at 180 degrees C, for 30-40 minutes, until it is browned and well set.

Allow the dough to cool slightly in the pan, then remove and place on a chopping board. Slice when completely cooled.


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Pipettes and hearts are well cleaned and washed. They are boiled in water with a little salt. The liver is washed well and boiled separately.

The liver is washed well in cold water, cleaned of impurities, then boiled in boiling water for 10 minutes, strained and washed.

Wash the dill and parsley bindings and finely chop them. You wash the washed chicken breast in water with a teaspoon of salt. When

Pipettes and hearts are well cleaned and washed. They are boiled in water with a little salt. The liver is washed well and boiled separately.

Since I didn't have more chicken liver, I only put two, small ones, to boil for 10 minutes. Then I chopped them together with the mushrooms. a

Cut the chicken breast into strips of about 1 cm and fry for a few minutes in a little oil. Salt and pepper. Chicken livers are

Boil the livers in plenty of cold water over low heat, removing the foam from time to time. When they are almost cooked, add 1 lgt of salt. Between

Fry the livers, together with a finely chopped onion, in a little oil. Pipettes and chicken hearts are boiled in water with a cube of magi

Finely chop the onion and fry in half, then add the sliced ​​liver. When it changes color, the fire stops.

I serve you with an old-fashioned drob - made according to the old canons of grandma's kitchen, when the fries were not put on the wall like on the day of

The chicken breast and thighs (pipettes and hearts) are washed and boiled with salt for about 20 minutes. Allow to cool,

Wash the organs well in cold water. Cut into 3 cm wide pieces, cleanse of blood clots and skin and leave for 15 minutes

Boil the entrails for 45 minutes, let them cool then cut them into small pieces and mix with the greens, the vegetables given on the grater

Boil the lamb entrails, chicken and pork liver and then pass through the mincer, mix with 4 eggs, garlic, onion, and

Boil the pork liver, chicken breasts and carrot coarsely chopped in water with a little salt and leave to cool. Crush the liver

To start, boil the cleaned liver in water without salt. Cut the greens into small pieces and place them in a bowl. After

The chicken breast is boiled in salted water, and the liver is cleaned and washed, then boiled in unsalted water. greens

Wash the livers well, then boil them with a dried onion. Finely chop all the greens. C & acircnd livers

The entrails are cleaned and washed, the pipettes and the chicken heart are boiled in water (I didn't add salt) and left until almost

We wash the liver and clean it of vinegar and fat. We boil it in hot salted water and let it boil for about 20 minutes

The chicken breast is boiled. Cook the liver a little in oil, then cut it into small cubes. After boiling, the chest

1.Wash the livers, clean them and boil them for about 30 minutes. Leave to cool, then chop finely or give

Preparation: Boil the pork liver and ribs, let them cool, then pass them through the meat grinder. We're chopping

We harden the liver a little, then we pass it through the robot to grind it, we mix it with the meat. Finely chop the onion and greens.

Preparation: After washing the entrails, boil them for 20 minutes: the liver & icircn in a saucepan, and

This year I tried to make the menu for the Easter meal, assorted from beef (roast beef in the oven), lamb (a lamb soup

Wash the livers well and boil them in cold water with a little salt. Bring to the boil for 5-6 minutes, strain and let it boil

A recipe adapted to the medical needs of the family, but as delicious as a lamb, a light and fragrant drink that can be


Lamb drob recipe. Chicken liver recipe. Rules when buying lamb

& bull Only from safe places. Thus, it is recommended to be purchased only from specially arranged and authorized sanitary-veterinary spaces.

Read also: Mashed potatoes. Where you are wrong when you are preparing

& bull The weight of the lamb should be between 10 and 13 kilograms. It is important that the lamb does not weigh less than 9 kilograms because if it is smaller it will contain more purines, which make it difficult to digest. Therefore, specialists recommend buying a lamb of 10-13 kilograms, this way the meat will not be so indigestible.

& bull The organs are more easily altered. It is good to know that lamb's organs deteriorate much more easily than meat, so it is good to smell them before buying them and to check them for nodules.

& bull The pink color of the flesh. Great attention must be paid to the appearance of the lamb. Specifically, fresh lamb is pink, not red and elastic to the touch. If you notice that the piece of meat is sticky, then it is certainly not fresh.

Read also: Hardened sauerkraut. The tastiest recipe. The secret ingredient that & icirci gives all the flavor

& bull Stampila. The checked meat must be marked with a stamp, which shows that the lamb was healthy.


Ingredients needed for chicken fillet

For starters, boil the hearts and pipettes in salted water. When they are cooked, add the liver. When the latter are ready, stop the fire, remove all the organs and cut them into small pieces. Add about 100 ml of the juice in which they boiled, then raw eggs, green onions, chopped parsley and dill, crushed garlic, salt, pepper and paprika. Mix the composition very well, then pour a quarter of it into a cake tin lined with baking paper. Insert the 3-4 boiled eggs in length, then add the rest of the composition. Level nicely on top, then put the tray in the oven over medium heat for 35-40 minutes. When is ready, chicken liver it is reddish and has a crust on top. Leave to cool and cut into slices, which can be placed on a bed of lettuce and garnished with radishes.

From the quantities I presented to you, you can only prepare a tray of chicken liver. If that's not enough for you, all you have to do is adjust the quantities to the number of trays you want to get.

You are used to preparing and consuming chicken liver Easter or are you a follower of the traditional lamb?


Chicken liver

I boiled the hearts and the pipettes, in cold salt water in the meantime, I frothed them and when they boiled enough, I took them out and let them cool.

Separately, in a pan I put the 5 tablespoons of oil and I put the liver until lightly fried, without burning. I took them out and left it to cool.

In the same pan, I put the chopped onion and a little salt (but also a little oil as needed) and after it got a nice color, I added fish and green onions, I left a few minutes and I set them aside to cool down.

After the pipettes, hearts and liver had cooled, I cut them into small pieces, put the greens, hardened onions, raw eggs, salt and pepper on top and mixed well until all the ingredients were mixed.

In a small cake tray lined with baking paper, I put half of the composition, then boiled eggs and then, the other half of the composition, I leveled it nicely and put it in the hot oven for approx. 40 min.


Ideal recipes for Easter meal - chicken fillet

The Easter holidays are fast approaching, and the housewives are already thinking about what dishes to put on the table. From the famous sarmale to beef or meatball salad, nothing should be missing for the feast to be complete.

The famous chicken drumstick is one of the favorite entrees of most Romanians, so the great chefs have designed a simple but extremely tasty recipe.

The ingredients needed for the preparation are the following:

2 kg chicken organs (liver, heart, pipettes)

a few bunches of green onions

a few bunches of fresh greens (parsley)

The organs must be cleaned very well, so it is recommended to wash them under a strong stream of water, and then to boil them a little, until foam forms. Next, the housewives must proceed to finely chop the onion and greens. The taste offered by fresh vegetables will be sensational, which will delight the taste buds of those present at the table.

The composition mixes well with raw eggs until slightly bound. Pour everything into a yena bowl, previously greased with butter, and from time to time add hard-boiled eggs, cut into pieces. You can also go for the option of using baking paper for housewives who have medium-sized trays in the pantry. Regardless of the option chosen, the result will be the same.

Baking time is about 45 minutes, but the preparation should be checked from time to time, because it depends a lot on the power of the oven. After the tasty chicken fillet is perfectly browned, take it out of the oven and leave it to cool in the form.

It can be served both cold, with radishes, and hot, depending on the preferences of each family member. The maximum cooking time is 90 minutes, so housewives do not have to worry that they will spend too much time in the kitchen on the eve of the Easter holidays.

The general appearance of the chicken drumstick is similar to the cake. A delicious crust can form on top if the women choose to pour a few beaten eggs over the entire composition before putting the tray in the oven. Sounds good, doesn't it?

For those who do not eat hearts and pipettes, the recipe can be easily adapted, and these ingredients can be replaced with chicken breast. There are various alternatives, so that all tastes are satisfied.

Those who want to enjoy a tasty recipe do not have to wait for the Easter holidays to enjoy their taste buds. Such a recipe can be cooked at any time of the year, given the ease with which it is prepared. Moreover, the ingredients used are not the most expensive and are easy to find in any La Provincia chicken store.


Chicken liver

That I like the lamb with everything it has, from the tip of the tail to the head, you already know. I like it in all Easter dishes - from soup and stew to stew or even lamb sarmalute in stevia leaves, but also in spicy curries or juicy kebabs. And since I, for example, have never been a fan of saffron, I can understand very well when someone does not like or even tolerate an ingredient or a dish. So, if the lamb is not well received in your house, I suggest something to taste: a wonderful chicken liver pie, turkey, rabbit or other animals.

So, all you have to do is choose the meat you like. If it is chicken, turkey or duck, use the following proportion: half the amount of liver (chicken, turkey, etc.), a quarter of pipettes and hearts, a quarter of meat (pulp, breast). If it's a rabbit, use three-quarters of the rabbit liver, a quarter of the meat (thighs)

In a little olive oil, harden a white, dried onion, then add the pipettes and hearts and all the meat cut into larger cubes. Cook them for 10 minutes on high heat, add salt and pepper and let them simmer for another half an hour, until all the juice is reduced.

When they cool, pass them through the mincer. I think that the blender version is not exactly indicated, but if you don't have a mincer, try this, provided you don't crush them too much. That is, it needs a little texture, it does not have to turn into a fine paste. Then chop 2 bundles of green onions, two of green garlic, two of dill and one of parsley, mix them with the fillet for drob, put 2 eggs and 50-75 ml of sweet cream, for creaminess and a fine taste. Then season to taste. I like to put a little nutmeg and a little enibahar, but you can only use salt and pepper.

Finally, with this composition fill some sheets of puff pastry, tightly seal the edges, all around, pressing with your fingers or a gun. Grease the pie-pie with egg yolk dissolved in a little milk, sprinkle with black and white sesame seeds and put everything in a tray with baking paper, in the oven preheated to 200 degrees (high heat).

Leave the dough at this temperature for ten minutes, then reduce to medium heat (180 degrees) and it will cook and brown nicely in 30-40 minutes.

Some prefer the chicken drumstick wrapped in breadcrumbs (pork or lamb) and baked in a pan. I say again, I really like this flavor, but I think it's strong for the unusual. Therefore, the version of the fluffy puff pastry seems more suitable for those who do not eat lamb and even more elegant.


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Chicken liver

ingredients
600 g of chicken breasts and hearts ,, 600 g of chicken liver ,, 3 medium chopped onions ,, 1 large bunch of green onions ,, 1 bunch of parsley ,, 1 bunch of dill ,, 4 raw eggs ,, 5 tablespoons oil ,, 3 boiled eggs ,, salt.

Difficulty: Average | Time: 2h