New recipes

Chicken appetizer

Chicken appetizer

Clean the organs and the chicken and wash them with cold water. Boil the chicken liver in a pot and the pipettes, hearts and chicken in another pot. Gather the foam that forms on the surface and season with peppercorns and coriander, salt and bay leaves. Let them boil until soft. Then drain the water and let them cool.

Meanwhile, finely chop the greens and place them in a large bowl. Cut the meat and chicken organs into small cubes and place them on top. You can also chop them in a food processor, as you like!

Mix the greens with the meat, season to taste and add the 4 beaten eggs and mix the composition well. Line a cake pan with oil and flour and turn the mixture over, leveling well. Place the beaten egg on top and bake at 180 degrees for 30 minutes, until golden brown on top.

Then let it cool a bit and take it out of the pan. Slice it when it has cooled completely.


Chicken breast with green

Chicken breast with green, I saw this recipe in today's Kitchen Magazine & # 8211 Cook with Laura Adamache. I was tempted and as I had a chicken breast lobe, plus a few separate kitchens, I decided to do it.

It is a wonderful appetizer, it is not bad to take advantage of the greens that are now in abundance.

Preparation Chicken breast drob with greens:
The basic ingredients of this wonderful recipe are chicken breast and lots of greens. The onion, garlic, dill and parsley bindings, after washing under running water, are finely chopped.

Chicken breast wash well and boil in water with a teaspoon of salt. Foam, and when it has boiled, take it out and leave it to cool.

Finely chop the chicken breast or larger cubes, according to your preferences. Add the greens and the 5 beaten eggs with just a fork. Season to taste.


Chicken liver

Chicken liver is a light, prepared recipe that I present to you is made from peppers, hearts and chicken liver, with greens that will make it very fragrant and delicious, this liver is ideal for people who do not prefer lamb, in addition can be prepared throughout the year not only for Easter.

Method of preparation:
Eggs are washed, disinfected. Boil the 4 eggs that we will put whole. Dill is washed, cleaned, finely chopped.

Green parsley, wash, clean, finely chop.

Green onions and green garlic will be cleaned, washed and finely chopped.

Dried onions are cleaned, washed, kept in cold water until chopped and hardened.

Wash the pipettes and hearts well in cold water, then boil them in salted water until they are soft, along the way, remove the foam from the top with a whisk.

The liver is cleaned of iron bags if any (so that the liver does not come out bitter) and washed.
I chose to fry the chicken livers for a better taste, towards the end I added salt and pepper over them, we mixed them, we left them for two more minutes and then we took them out in a bowl.

We do not throw away the oil in which we fried the livers, we will continue to use it as an ingredient in the preparation of the liver.

Finely chop the two onions.

Then lightly fry in the oil in which I fried the liver, you should not fry the onion very well, it should be soft, I added a pinch of salt over it to prevent any caramelization. If you want you can add green onions with finely chopped green garlic, I chose to put them raw.

We line the tray in which we will bake the dough with baking paper. I used a cake pan, it fit perfectly for the resulting amount for drob.

When the pipettes boiled, I let them cool a bit, then I put them in a blender, I did the same with the livers.

In a large bowl, I added the chopped pipote with hearts and the chopped liver over which I poured the hardened onion.

Then add the 5 beaten eggs, finely chopped greens (dill and parsley), green onions, green garlic, salt and pepper.

In the tray lined with baking paper, add half of the obtained composition and press well with a spatula.

Then place the 4 boiled eggs.

After that we will pour the rest of the composition, level it nicely on top by pressing lightly with a spatula, to cover any remaining gaps.

Bake in a preheated oven at 170 degrees for about 40-50 minutes, or until the dough takes on a golden baking color on top. Remove and cool.

Serve cold with green onions, radishes, green garlic, or leurda.

Chicken breast is very good as an appetizer and goes well served even with fresh vegetables. It is lighter compared to lamb and more accessible to anyone, in addition it can be prepared throughout the year not only for Easter.
Good appetite!


Method of preparation

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 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 set them aside to cool .

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 incorporated.

In a small cake tray lined with baking paper, I put half of the composition after 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.


How to prepare chicken fillet

& # 8211 Boiling chicken organs and meat

I made the chicken drumstick in a large cake pan and boiled the following amounts of chicken meat and organs: 1.5 kg of chicken liver is washed well with cold water and boiled in a large pot with a little salt, 2 chicken breasts (about 1 kg of meat) boil with a little salt and 1 bay leaf in a pot other than the liver, and a casserole of pipute mixed with hearts (about 1 kg), boil in salted water .

The peppers and hearts are boiled together (they will be ready last), and the chicken breast is separated into 2-3 medium pieces before being boiled.

Keep 1-2 tablespoons of the water in which the chicken breast was boiled.

& # 8211 preparing greens for drob

Wash the onion well, cut its mustache and withered ends of the leaves, clean the first sheet and chop finely with a knife or food processor, I used the food processor for convenience.

The dill and parsley are washed well, the stalks are removed and finely chopped, and this time I used the food processor.

Chicken liver, boiled chicken meat, hearts and pipettes are drained in a strainer, then chopped. According to preference and possibility, the meatballs are ground with a food processor or meat grinder. All you have to keep in mind is that chicken liver is very soft, and after grinding it will become a sticky paste (similar to pate).

It is good to cut the meat and organs into medium pieces and only then put them in the robot or in the mincer, to avoid blocking these devices. You can mix the pieces before chopping them.

& # 8211 mixing the paste for drob

In a large bowl put the minced meat and organs, season with salt and pepper and mix, add 2-3 tablespoons of sunflower oil and 1-2 tablespoons of water in which he boiled the chicken breast.

Grease a large cake pan with oil, and line with breadcrumbs. Put 2-3 coats of drob mixture in the pan and press well, forming a & # 8220beat bed & # 8221. 3 boiled eggs are placed over the meat, mine are a little colored, because the paint didn't want to stay only on the shell, it's good that it wasn't toxic (or at least that's what it said on the box: P).

Place the rest of the mixture on top of the eggs, and sprinkle 2-3 tablespoons of breadcrumbs on top.

Bake the chicken drumstick in a preheated oven for 35-45 minutes until a nice crust forms on top.


Chicken Drob Ingredient

  • 500 grams of chicken liver
  • 500 grams of chicken breast
  • 4 eggs
  • 4 tablespoons breadcrumbs
  • 6-7 sprigs of green onion
  • 3 cloves of garlic
  • 2 carrots
  • 1 dill bunch
  • 1/2 bunch of parsley
  • 1 tablespoon olive oil
  • 30 grams of butter
  • salt and pepper

for the dough crust:

  • 300 grams of flour
  • 70 grams of butter
  • 1 or
  • 1 pinch of salt
  • cold water until a suitable dough is formed

Preparation Chicken dough in dough crust, video recipe

Chicken dough preparation in dough crust, step by step recipe (text, printable)

1. Cut the chicken breast into cubes. Heat the olive oil and butter (30 gr) in a large pan. Saute the chicken breast for 5 minutes and remove to a plate.

2. In the remaining fat, sauté the livers, then remove them over the chicken breast. Allow to cool, then pass everything through the mincer.

3. Add the breadcrumbs, 4 beaten eggs, chopped green onions with the leaves, dill and parsley and crushed garlic. Season with salt and pepper.

4. Peeled and chopped carrots 2 & # 2154-5 cm sticks boil in salted water and mix with the composition until well blended.

5. For the dough, incorporate the butter into the flour with a fork. Add salt, 1 beaten egg and cold water as needed to form a suitable dough. Wrap and refrigerate for 1 hour.

6. Spread the dough in a sheet on the work surface sprinkled with flour. The dough is lined with a cake form with the dimensions of 37x12x10 cm, laid with baking paper. Put the whole composition of the drob over the dough and press well, leveling. Cut the edges of the dough that fall over the size of the form, knead a little more and make a lid that is pressed over the filling. Decorate the remaining dough. Grease the lid and the decorations with beaten egg and bake the dough in the preheated oven at 180 ° C for 30-35 minutes, until the crust is nicely browned.

Finally, an image with the section and a happy Easter with all my heart!


Video: Κοπανάκια κοτόπουλου γλασαρισμένα - (December 2021).