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About meat and poultry Alik Mkrtchyan is a professional chef, participant of “Masterchef. Professionals ”on STB channel knows everything. After all, he even calls himself the God of meat. And he has every reason: Alik understands all the intricacies of the selection and preparation of meat. And willingly shares his knowledge!
What bird is for what: advice from Alik Mkrtchyan
For roasting on a fire – broiler or chickens of any breed. Chicken is delicious if marinated for a long time. Therefore, it is advisable to marinate it a day before the picnic. Frying it is simple: over very high heat until golden brown.
Guinea fowl meat – for broth. According to Alik, it is from this bird that the most delicious broth is obtained. This bird has been growing for 9 months. But they have the most delicious meat, which tastes a bit like dairy veal.
Useful broth – and from quail, homemade rooster. Guinea fowl, quail, and domestic rooster produce a natural antibiotic that enhances human immunity. It is not for nothing that patients after operations are offered to eat rooster broth. Such broth should be cooked together with claws and tuft – there is the highest concentration of this “natural antibiotic”.
Diet meat – from turkey. Turkey is considered one of the healthiest dietary meats. There is more protein in turkey fillets than chicken fillets. The turkey thigh is perfect for kebabs, frying, stewing, baking. But with the lower leg it is already more difficult, there are 24 small bones. But from the drumstick and wings of a turkey, a wonderful jellied meat will turn out – there is a lot of collagen. Alik advises those who have problems with joints and knees to pay attention to these parts of the bird.
For cooking in the cold season – duck. Alik considers the duck a winter bird. And for baking, he advises to be puzzled by the search for a Peking duck, in the markets it is called “Peking”. It has fatty, soft meat that does not require a long stewing. If you brush it with salt, pepper, mustard, honey and soy sauce, in an hour and a half you will have a wonderful duck out of the oven.
For salads – duck fillet. It is now fashionable to make spring salads by spreading pink duck fillets on leaves and vegetables. It is fried like a steak, leaving the center pink, and then cut into thin slices.
Offal pate from Alik Mkrtchyan
By-products: chicken, duck liver, hearts, stomachs – everything turns out to be very tasty if fried over high heat. Add salt, pepper, nutmeg, a spoonful of honey to them, fry the onions and carrots separately with a spoonful of honey. Put it all together and you get an incredible pate. And if you add another glass of cognac, then the pate will turn out like a French pate.
Signature marinade
Alik Mkrtchyan’s favorite chicken marinade recipe is as follows: grease chicken with olive oil, separately mix salt, pepper, chopped garlic and fresh thyme and put spices on the buttered chicken. This will stick to the meat evenly and marinate it evenly.