Fried Cornish Hens, with Tomatoes and Zucchini

Cut prepared Cornish hen into 4 parts, cut the tendons in joints of legs and wings, and slightly point the meat. Season hen with salt and pepper, put skin side down into oil in a preheated skillet and fry until browned. Turn pieces over and fry on the other side, then add 2 tbsp of sour cream and continue braising on low heat 10-15 minutes. Separately fry tomatoes cut in half, and peeled and sliced into circles zucchini. To serve transfer hen to a heated serving plate and garnish with slices of fried zucchini and tomatoes, pour strained juices on top and sprinkle with finely chopped dill or parsley leaves.

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Steamed Chicken Zrazi with Rice


120 g/5 oz boneless chicken
15 g/ 1/2 oz rice
10 g/ 2/5 oz butter
1/2 egg white

Pass chicken meat together with half of thick rice porridge two-three times through a meat grinder, then mix well with damp hands. Separate mixture into two portions and shape each one as a flat patty. Put remaining rice mixed with cooked chopped egg white in the middle of meat patties and wrap meat around the stuffing. Steam until cooked. Serve with butter.

This recipe is for patients with bowel disorders.

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“Pozharskie” Croquettes


1 chicken, approximately 1 kg / 2 lb 3 oz
100g / 4 oz white bread
1/2 cup milk
2 tbsp breadcrumbs
4-5 tbsp butter

Singe, gut and wash chicken. Remove meat together with skin from bones and pass it through a meat grinder. Add white bread soaked in milk, pass through a meat grinder one more time, add some heated butter, salt and mix. Divide this force meat into croquettes and coat them in breadcrumbs. Fry croquettes in butter on both sides in a frying pan for 4-5 minutes, until caramelized crust forms. Then put frying pan with croquettes in oven for 5 minutes or cover with lid and leave on low heat for some time.

When serving, place croquettes on a plate and pour over with melted butter. Different vegetables can be served as garnish: sweat peas, beans, cauliflower – boiled and buttered, and also fried potatoes.

Remaining bones and giblets can be used to make broth.

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Ragout from Giblets


500 g / 1 lb 2 oz giblets
600 g / 1 lb 5 oz potatoes
2 carrots
1 parsnip
1 onion
1/2 cup tomato puree
1 tbsp flour
2 tbsp butter

Salt well-cleaned and washed poultry giblets and lightly fry them on a frying pan. Sprinkle with flour and fry for another few minutes.  Put fried giblets into a shallow pot, pour over 2 cups of broth or water, add tomato puree, cover with lid and braise on low heat.

1/2 hour after braising starts add cleaned, sliced and fried potatoes and vegetables (carrot, parsnip, onion), pepper and bay leaf. Carefully mix and continue braising for another 1/2 hour.

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Fried Goose or Duck with Apples


1 goose or 1 duck
1- 1 1/2 kg / 2 lb 3 oz – 3 lb 5 oz apples (if cooking goose)
750 g / 1 lb 11 oz apples (if cooking duck)
2 tbsp butter

Stuff prepared goose with apples that have had their core removed and sliced. Sew the belly with thread. Place the goose on frying pan, add 1/2 cup water and put in the oven. Pour the goose over with fat and juice that has been forming several times. Cook for 1 1/2 – 2 hours.

Once goose is ready, remove the thread, take out the apples with spoon, place them on a plate. Chop goose into pieces and place on top on apples.

Duck with apples is made the same way. Goose and duck not stuffed with apples can also be prepared in same fashion. Baked apples, braised cabbage, buckwheat or potatoes can be served as garnish.

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Fried Turkey

Sprinkle prepared turkey with salt on all sides, put on a frying pan with back facing up, pour over with melted butter, add 1/s cup water and place into an oven that is not too hot. During frying, keep pouring the juice that is dripping from turkey with spoon over the bird and keep rotating it, so that it is evenly cooked on all sides (frying time for turkey is 1 to 2 1/2 hours, depending on size).

When finished frying, take turkey out, drain fat, add a cup of meat broth or water, boil and strain.

In case turkey is not prepared whole, but in halves, before and after preparation it is fried on a frying pan.

When serving, chop into halves, and then chop each half into 4-8 pieces. Place on heated plate, pour over with juice and decorate with parsley and lettuce. Baked apples or fried potatoes can serve as garnish. Separately serve green salad, cucumbers, marinated fruit and berries.

Chicken is prepared the same way. Frying for chicken lasts 1 – 1 1/2 hours, depending on size.

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Chicken Chahohbili


1 chicken or 500 g / 1 lb 2 oz lamb
2 onions
2 tbsp tomato puree
1 tbsp vinegar
2 tbsp wine (port, madeira)
2-3 tbsp butter

Wash and chop prepared chicken into small pieces and fry them in shallow pot with heated butter. After that add finely chopped onion, tomato puree, add vinegar, wine, 1/2 cup meat broth, salt, pepper; close lid and braise 1 1/ hours on low heat. Before finishing cooking, add sliced tomatoes.

When serving, put a slice of lemon on each piece of chicken and sprinkle with greens.

Similarly you can make chahohbili with lamb, which is chopped into 3-4 pieces per serving.

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Fried Breaded Chicken


1 chicken
1/2 cup breadcrumbs
2 tbsp flour
1 egg
4-5 tbsp butter

Boil chicken and chop into pieces. Salt each piece, coat in flower, moisten with whipped egg, coat in breadcrumbs. Fry with butter for 8-10 minutes. When caramelized crust forms evenly on the surface, put on a plate, pour over with butter and decorate with parsley. Separately serve green salad, cucumbers or vegetable salad with slices of lemon.

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Spring Chicken on Skewer

Take prepared, gutted, averaged-sized spring chicken. Wash, sprinkle with salt, pepper, put on a metal skewer (from leg to wing), fry over hot coals (no flames) for 20-30 minutes. During frying, keep smearing the bird with butter and rotating the skewer, so that the spring chicken is fried uniformly on all sides.

When serving, remove from skewer, put on a heated plate, garnish with lettuce, fresh cucumbers or dills and fresh or canned tomatoes.

You can serve “Tkemali” sauce separately (recipe to follow in next post).

Quail, partridge and other small game birds can also be prepared in the same manner. Cut game birds along the chest, without cutting the back.

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