Semi-finished products are prepared from poultry in the following assortment: whole carcasses; stuffed carcasses, meat rolls in stuffed and unstuffed form, stuffed chicken fillet cutlets; stuffed chicken legs.

Stuffed chicken (galantine). Galantine is a traditional french dish, the name of which comes from the old French word meaning "jelly", that is, we can say that galantine is aspic, but executed very gracefully, with fiction and special French chic. Cooking galantine is a compulsory part of the program of all famous culinary schools: chicken galantine with apricots, mushrooms, asparagus, etc. And everything is so refined and beautiful that it is simply hard to believe that the basis of all this splendor is an ordinary chicken, plus quite a bit of something for the beauty of the cut.
Ingredients: chicken - 940 g, pork - 270 g, bacon - 90 g, eggs - 2 pcs., Peeled pistachios - 80 g or canned

bath peas - 80 g, milk - 350 g, nutmeg- 1 g, ground black pepper - 0.1 g.

The cooking sequence for galantine is shown in Fig.

On the processed chicken carcass, you need to make a longitudinal incision along the spine and cut off the whole skin, leaving a layer of pulp up to 1 cm thick (Figure 4.2, a). From the remaining pulp (Fig.

4.2, b) prepare minced meat: skip the pulp with the addition of pork through a meat grinder 2-3 times, rub through a sieve, add in several steps raw eggs, milk and knock out. Add chopped to the prepared minced meat small cubes bacon, pistachios or green pea, salt, pepper, nutmeg and stir. The resulting minced meat is filled into the skin, the incision is sewn up and the product is shaped like a whole carcass (Fig.4.2, v).

Stuffing the whole carcass. Stuffing of poultry carcasses is most often done through an opening in the abdominal cavity or through the throat. Ducks, geese, chickens, broilers (large chickens

plata) are filled with the filling completely - the whole carcass and neck. When stuffing a turkey carcass with a filling, it is advisable to fill only the goiter of a gutted bird.

It is recommended to stuff chickens and young pigeons, placing the filling under the skin, which must first be carefully separated from the carcass so that a thin layer of filling can be put from the edges of the breast to the wings and back. Place the rest of the filling inside the carcass. There should not be too much filling under the skin, otherwise, during baking, the thin young skin of the chicken will burst and the filling will simply fall out from under the skin.

If the chicken carcass is cooked in an oven, so that the carcass does not dry out during the roasting process, it is necessary to inject a mixture of hot wine (approximately 100 g), finely ground salt and spices, taken to taste, into the wings, legs and breast of the chicken carcass using a kitchen syringe, or a mixture of butter melted in wine.

After filling the prepared poultry with the filling, the holes through which the filling was inserted must be carefully sewn up with thick white threads.

Chicken stuffed with rice, mushrooms and foie gras. Remove the breastbone from the treated chickens using a small sharp knife and a canteen Aozhtsu. Cut off the excess protruding bones of the ridge with kitchen scissors. It is important at this stage not to damage the skin.

Preparing the marinade: peel the garlic and chop finely; mix in a deep bowl olive oil, salt, pepper and garlic; put the chickens in the marinade, close the bowl and shake until the chickens are completely covered with it. Place the bowl in the refrigerator while the minced meat is cooking.

Boil rice "al dente". Peel the onion, chop finely and sauté in butter for one minute. Add chopped boiled mushrooms and keep on fire for another two minutes. Foie gras cut into cubes. Mix all ingredients and add vermouth. Season with salt and pepper. Stuff the chicken with minced meat and secure the edges of the cut with metal pins or skewers.

Stuffed chicken. Ingredients: chicken (carcass) - 1 pc. weighing about 1.5 kg, boiled rice - 30 g, dried apricots 50 g, prunes - 50 g, pitted raisins - 50 g, peeled walnuts - 50 g, apples - 200 g, cilantro, salt, pepper.

Wash and dry the chicken. Cut the apples into small cubes, chop dried fruits and cilantro, chop the nuts with a knife. Mix apples, dried fruits and nuts with rice.

Stuff the belly of the chicken with the prepared mixture, fasten the edges of the cut with skewers. Rub the carcass with pepper and salt.

Duck stuffed with cabbage. Ingredients: duck weighing about -2 kg, onions - 100 g, black peppercorns, fresh cabbage (sauerkraut) - 400 g, lemon juice - 10 g, caraway seeds - 0.5 g, salt and pepper to taste.

Remove bones from the duck through the evisceration site. The bones from the duck are removed in the same way as from the chicken. ...

Season the prepared duck with salt and pepper.

Chop the cabbage. Put chopped cabbage in a preheated pan with vegetable oil and fry - simmer (with the lid open) for 10-15 minutes. When the cabbage has acquired some softness, add lemon juice, cumin seeds and salt. Lemon juice gives cabbage some sourness, which makes it somewhat similar to sauerkraut. Can be cooked without lemon juice... Cover the cabbage and simmer until soft. During extinguishing stir the cabbage periodically and check for liquid in the pan. Cabbage should be stewed, not fried. Add a small amount of boiling water if necessary. Add chopped duck meat to the finished cabbage, mix and let cool until warm. Stuff the duck cabbage filling... After stuffing, the duck should take on its original volume. If you put a lot of minced meat, then the duck may burst during further heat treatment. Sew up the evisceration site, tucking the tail of the duck inward; close the top hole in the carcass by tucking the neck skin inside.

Goose, stuffed duck. Ingredients: goose or duck - 2.6 kg, table margarine - 50 g, potatoes - 2 kg or prunes - 1.3 kg or apples - 2.5 kg, sugar for apples - 50 g.

The processed carcass of a goose or duck is stuffed with medium-sized potatoes or sliced ​​and fried, or apples, peeled and seeds, sliced ​​and sprinkled with sugar, or presoaked prunes with pitted and sprinkled with sugar.

Stuffed poultry roll. The sequence of preparation (Fig. 4.3): on the processed poultry carcass, make a longitudinal incision along the sternum, cutting the bone-fork (Fig. 4.3, a). Then separate the meat from the bones (Fig.4.3, b, c).

You can make a longitudinal cut along the spine and start cutting the flesh from the back, then the poultry fillet will be in the middle of the roll. Then evenly distribute the pulp over the spread boneless chicken carcass (Figure 4.3, d). Beat off lightly, sprinkle with salt and pepper, or chopped garlic. If the roll is used cold, then it can be sprinkled with gelatin (to keep the roll shape).

Make an omelet with two eggs. Put the cooled omelet on the spread pulp. Put the fried mushrooms cut into slices on top of the omelet (Fig.4.3, e). Roll up the bird. Wrap in cling film or food foil or secure the edge with threads to shape (Figure 4.3, e).

You can add chopped herbs to the omelette mixture. Also for the filling you can use pitted soaked prunes, dried apricots, olives, olives, walnuts, pistachios, chopped bell peppers.

Chicken roll with pistachios. Ingredients: chicken - 1.3-1.5 kg, cream with a fat content of 22% or more - 150-200 g, pork loin- 100-150 g, pistachios, salt, pepper. First, you need to separate the chicken meat from the bones and expand it into a layer, cut the chicken wings, leaving only the upper phalanx. Remove the thymus bone located in the neck area 'Unscrew the thighs from the carcass, freeing the thigh joints. Cut through the shoulder joint, freeing the humerus. Cut off the chicken tail along with the sebaceous gland. Cut the chicken skin to the right and drain along the spine. Carefully detach the chicken carcass, leaving only the thighs and humerus. Carefully cut out the femur and humerus. Cover with cling film and beat lightly with a meat hammer.

Chicken breast grind into minced meat in a blender. Salt the minced meat and gradually mix with the cream. Add cream gradually, in portions, stirring each time until smooth. You may need more or less the above amount of cream. It is very important to knead the minced meat well every time after adding cream.

Add pistachios, diced loin and finely chopped parsley to the minced meat. Stir everything well.

Spread the cling film on the work surface.

Put the chicken skin side down on the plastic foil, and then the minced meat on top of the chicken fillet. Roll up roll. Wrap the roll in cling film, tightening the roll when rolling. Wrap up chicken roll three or four more layers cling film... Make the roll a little tighter with each wrapping. Roll the rolled roll on the working surface of the table, holding the free ends of the film with your hands. Tie the ends of the roll.

Chicken roll. Ingredients: chicken - 1 PCS. (weight 1-2 kg), salt, ground black pepper, garlic.

Place the gutted and washed chicken breast-side down on a cutting board. Make a longitudinal deep cut from the neck and use a knife to carefully cut the meat from the bones without damaging the skin and fillets. Gradually separate the ridge, keel, ribs from the meat, gradually completely raise the skeleton and, cutting off the tendons, remove it, as well as the bones from the legs and wings. To do this, cut the bone from the meat, tendons and cartilages with a thin narrow knife, then remove the meat shell from the bone. Spread the poultry flat on the board, slightly beat off the fillet so that it lies evenly on the skin, sprinkle with salt, ground black pepper, if desired, chopped garlic and rub the spices into the meat. Leave it on for a few minutes. Roll the carcass into a roll (along the body), wrap in several layers of foil. Fasten the edges of the foil.

Preparation for stuffing fat poultry necks. Ingredients: peeled neck skin - 150 g, beef - 80 g or pulp with turkey, goose, duck skin, onion - 19 g, garlic - 1 g, salt and pepper to taste.

Carefully remove the skin from greasy goose or duck necks, carefully scorched and washed. Sew it up on one side with threads, stuff it tightly with minced meat and sew on the other side.

For minced meat: chop the pulp (in a blender or with a knife), add finely chopped onion, garlic, ground pepper, salt, mix thoroughly. Pierce the stuffed necks with a fork in several places.

Stuffed necks can be stuck in the oven, fried in a pan with fat, or stewed on a "vegetable pillow", picking vegetables to taste. For stuffing, you can also use fatty chicken (old poultry or broiler) necks.

Stuffed chicken legs. Ingredients: chicken legs- 1 kg, fresh mushrooms - 0.5 kg, vegetable oil, garlic, black pepper, spices.

Cooking sequence (fig.4.4): rinse chicken legs, remove the remaining hairs (fig.4.4, a). Then, trying not to damage, remove the skin from the legs (Fig.4.4, b). Cut the tendons near the joint with a knife (Fig. 4.4, c). Carefully cut off the bone (Fig.4.4, d). If the bone is shattered, remove sharp fragments (Fig.4.4, e).

In a small amount vegetable oil fry the mushrooms cut into slices until tender (Figure 4.4, e). Separate the chicken meat from the bone (Figure 4.4, g). Make a cut on the inside of the leg, carefully cut the meat off the joint with a knife and take out the bone with your hands. Cut the meat into medium-sized pieces (Figure 4.4, j), squeeze out the garlic, add the fried mushrooms, salt, pepper and spices. Stuff with the resulting filling

chicken skin (Fig.4.4., L). To prevent the filling from falling out, fasten the legs with skewers (Fig.4.4, m).

Poultry cutlets, stuffed with sauce dairy with mushrooms. Ingredients: chicken fillet - 90 g, butter - 3 g, wheat flour - 5 g, milk - 30 g, mushrooms fresh

liquid - 18 g or dried mushrooms- 5 r f eggs for a lezon - V 4 pcs m wheat bread for breading - 22 g.

Peel the poultry fillet. To do this, separate the inner muscle (tenderloin) from the outer muscle (tenderloin). Remove the tendons from the small fillet, and the remainder of the clavicle from the large fillet.

Moisten the peeled large fillet cold water and cut off the surface film on the board with a sharp damp knife. Open the large fillet, cut from the inside in the longitudinal direction, cut the tendons in 2 - 3 places and beat off. Insert the chopped tenderloin fillet. Put thick milk sauce mixed with chopped boiled mushrooms on the prepared fillet. Moisten in egg and breaded in white breading (grate slightly stale bread), lightly freeze and breaded again. Used for deep-frying.

Poultry cutlets stuffed with liver. Ingredients: chicken - 147 g (53 g), veal liver (chicken) - 51 g, bacon - 14 g, carrots - 5 g, celery root - 2.5 g, onion - 5 g, Madeira wine - 5 g, nutmeg - 0.5 g, ground black pepper - 0.02 g.

Fill the prepared fillet (as for cutlets stuffed with liver) with minced meat, moisten in an egg and bread twice in white breading.

For minced meat: carrots, onions, parsley, cut into slices, fry with bacon until half cooked, add chopped into small pieces beef liver(chicken), bring to readiness. Add Madeira wine and after cooling, pass 3-4 times through a meat grinder with a fine grid. Used for deep-fried frying.

Knelnaya mass. Knelnaya mass is prepared from meat of the same types of poultry and game as cutlet mass.

Poultry and game meat is separated from the bones, stripped of large tendons, skin and ground in a mortar until formed homogeneous mass, then add wheat bread soaked in milk (without crusts). The resulting mass is rubbed through a sieve, put in a bowl and, setting it on ice, beat the mass with a spatula until fluffy, gradually adding egg white and followed by small doses of milk. Salt is added to the knocked down mass and stirred well.

Knelnaya mass can be prepared in another way. Fillets of poultry and game are passed through a meat grinder with a fine grate, the crumb of white bread soaked in milk is added, mixed and passed through a pulper, and if it is passed through a meat grinder with a fine grate for the second time, the resulting mass is additionally rubbed through a sieve.

For 1 kg of meat take: wheat bread(without crusts) from premium flour - 100 g, milk or cream - 500 g, egg whites- 3 pcs m salt - 15 g.

The readiness of the knell mass is determined as follows: a small piece of the knel mass should be lowered into the hot one, and if it floats up and remains on the surface (does not sink), then the mass is considered ready.

The longer and more thoroughly the dumpling mass is beaten, the better and more magnificently the products are obtained from it.

In the manufacture of dumplings in large quantities it should be whipped mechanically - in a food processor or blender.

The finished mass is used for stuffing and preparing dumplings (the mass is cut with two spoons or released from a pastry bag in the form of various figures), soufflé.

Poultry soufflé. Poultry flesh without skin is boiled, passed through a meat grinder 2 - 3 times, combined with thick milk sauce and yolks, kneaded. Whisk the whites into a thick foam and combine with boiled meat so that the foam does not settle. They are deposited from a pastry bag into oiled molds. Used for seeding.

First you need to prepare the filling for the cutlets. For this piece raw liver pass through a large grate in a meat grinder, and cut the onion into small cubes.

Put in the pan butter, spoon 3 vegetable and heat. Add onion and fry for 5 minutes.

Then, lay out the liver. With continuous stirring, fry for another 3 minutes. The liver should just thicken, but not completely cooked. Season the filling with salt and pepper.

Place it immediately on a plate to stop further cooking on hot skillet... Let it cool down.

In the meantime, you can do chicken fillet... It must be washed, allowed to drain and cut into pieces. First you need to cut off a small fillet, then cut a large one into two parts along the thickness of the piece. One fillet will make 3 slices. So it is necessary to cut all the fillets.

Now he must be beaten off. To do this, moisten the board with water to prevent the meat from sticking to it. Cover it with plastic wrap to prevent splashing. Use a wooden mallet to beat it over the entire surface so that the piece is the same thickness. You do not need to be especially zealous, since the chicken is very tender and the meat can break. Beat thicker edges harder and longer than thin or middle edges.

Season the fillet with a little salt and pepper. Place a little cooled minced meat in the middle and roll up a roll. You can try to wrap it in an envelope.

Press well ready cutlet hands, giving it the desired shape.

Dip all the cutlets in flour, then in an egg and again in flour or bread crumbs. If there is breadcrumbs on top, let the cutlets stand for about 40 minutes so that it sticks to them better and does not fall off in the pan.

Now you need to pour vegetable oil into the pan, heat it and put the cutlets.

Fry on both sides with the lid open until tender over low heat. It takes about 7-10 minutes on each side.

Beef liver in the filling can be replaced with chicken. Then the minced meat will turn out more tender. Serve chicken cutlets stuffed with liver, better with vegetables and herbs, and hot.

Poultry dishes Zvonareva Agafya Tikhonovna

Stuffed chicken cutlets "Princess"

Stuffed chicken cutlets "Princess"

Beat the prepared chicken fillet with bone and place the minced meat from the liver on it in the form of a bar, cover it with a beaten slice of small fillet, from which the tendon has previously been removed, then wrap the fillet, give it the shape of a cutlet, dip it in an egg cake (whipped protein mass), season with salt, pepper, breaded in white breadcrumbs and fry in a highly heated pan in oil until a light brown crust is obtained. Bring the cutlets to readiness in the oven.

When serving cutlets, put on croutons, serve potatoes with shavings, green peas as a side dish, canned fruits, greens.

Composition: chickens - 400 g, chicken liver- 60 g, butter -100 g, egg - 2 pcs., White bread- 80 g, crackers - 30 g, potatoes - 400 g, peas - 100 g, parsley, salt, pepper.

From the book All About Spirits the author Dubrovin Ivan

CAKE "PRINCESS ON COFFEE BEANS" Required: 5 eggs, 200 g sugar, 8 tbsp. l. starch, 3 tbsp. l. cocoa powder, 1 tsp. baking powder For the filling: 1.5 cups of cream, 0.5 cups of strong brewed coffee, 2 tbsp. l. sugar, 0.25 cups of brandy, 2 tsp. gelatin, black grain

From the book All About Champagne the author Dubrovin Ivan

PRINCESS COCKTAIL Required: 50 g tangerine liqueur, 50 g lemon juice, 70 g champagne, 50 g mineral water, blue grapes berries, tangerine wedges, 1 egg, 50 g cream ice cream, 1 tbsp. l. sugar, 70 g cream, ice cubes. Method of preparation. Knead

From the book Cold appetizers and salads the author Sbitneva Evgeniya Mikhailovna

Shrimps "Princess" Shrimps - 12 pcs., Small carrots - 500 g, brisket - 12 slices, young corn - 250 g, tomato juice with pulp - 200 g, vegetable oil - 60 g, vegetable broth - 4 tbsp. spoons, ginger, green onion, lemon balm, sage leaves, salt, hot red pepper - 1

From In My Grandmother's Kitchen: A Jewish Cookbook the author Lyukimson Petr Efimovich

His Majesty Salmon and "Princess of the Nile" This is probably the time to say that "fish day" is not a Jewish concept. Personally, I met him when I was either thirteen or fourteen years old and I avidly swallowed everything I came across. historical novels on hand.

From the book Your Pizzeria the author Elena Maslyakova

"The Princess and the Knight" Required: 250 ml of milk, 15-20 g of yeast, 60-70 g of sugar, 90 g of vegetable oil, 200 g of flour. For the filling: 150 g of cheese, 20-25 g of red and black caviar, 5 tomatoes , 3 cucumbers, 6 radishes, 150 g sausages, 20 g butter. Method of preparation. Heat the milk, dilute

From the book New Year and Christmas festive table the author Konstantinova Irina Gennadievna

"The Princess and the Pea" Required: an egg, 250 ml of milk, 90 g of vegetable oil, 150-200 g of flour, 30 g lemon peel, salt. For the filling: 5 potatoes, 4 carrots and cucumbers, 3 green apples, kiwi and onions, 150 g sauerkraut, 250 g canned peas, 90 g vegetable

From the book Salads to New Year's table the author Zaitsev Viktor Borisovich

Cutlets stuffed with liver Pork - 1 kg Liver - 200 g Eggs - 2 pcs Onion - 2-3 pcs Lard - 150 g Stale loaf - 1 slice Milk, butter, animal fat, ground crackers, pepper, salt Stuffing: pour over the liver with boiling water, cut off the film , pour milk for 2 hours.

From the book Cook # 1/1 the author Cooking Author unknown -

Princess and Pea Salad Ingredients: 250 g of canned peas, 200 g of ham (or sausage), 2 tomatoes, 1 onion, 1 glass of mayonnaise, 50 g of cheese, 50 g of parsley, salt to taste. Method of preparation: Cut the ham into strips. Grate cheese on a coarse grater. Peel the onion and

From the book Home-style meat delicacies the author Vasil'va Yaroslava Vasilievna

Stuffed veal cutlets 100 g of veal, 3 tsp. flour, 0.5 eggs, 1 tsp. ground white crackers, 30 ml of milk, 30 g of mushrooms, 10 g of ham or tongue, 1 tsp. butter, 1 tbsp. l. fat for deep fat, black pepper and salt to taste. Cut the veal into wide pieces

From the book Odessa cuisine the author Potanina Irina Sergeevna

Cutlets stuffed with liver 650 g of beef, 100 g of pork, 100 g of chicken liver pate, 0.5 glass of milk, 1 clove of garlic, 125 g of green onions, 1 egg, ground crackers, 50 g ghee, pepper, salt, herbs. Prepare minced meat from beef and pork. Add milk, pepper,

From book Delicious dishes from legumes. Cheap, satisfying, healthy the author Zvonareva Agafya Tikhonovna

Stuffed cutlets 300 g beef fillet (or good pulp), 2 eggs, 1 onion, a bunch of greens, breadcrumbs, half a glass of sour cream, 50 g tomato paste, 200-250 ml of vegetable oil for frying, salt and ground black pepper - to taste. Set the eggs to boil, wash the greens and give

From the book Stories of Simple Food the author Stakhov Dmitry

Cutlets stuffed with cream 400 g beef or mixed mince, 80-100 g bacon, 1 onion, 3-4 tbsp. spoons of milk, 2-3 tbsp. spoons heavy cream, 1 tbsp. a spoonful of flour, bread crumbs, a little margarine or vegetable oil, salt to taste. Very finely chop the onion and bacon and

From the author's book

Stuffed chicken cutlets 450 g of chicken or chicken meat, 25 g dried mushrooms, 1-2 onions, 60 g peeled walnuts, 50 g butter, 1 egg, 70 g stale wheat bread, 50 g fat, pepper, salt. Pass the meat through a meat grinder along with the inner fat,

From the author's book

The Princess and the Pea If the citizens of Odessa had to buy Paul I's sympathies with the help of oranges, then his son, Emperor Alexander I, loved Odessa quite sincerely and disinterestedly. And it's not just about justice and the desire to restore the wings clipped by Alexander's father.

From the author's book

"Princess" stuffed chicken cutlets Ingredients: chicken - 400 g, chicken liver - 60 g, butter - 100 g, egg - 2 pcs., White bread - 80 g, crackers - 30 g, potatoes - 400 g, peas - 100 g, parsley, salt, pepper. Beat off prepared chicken fillet with bone and place