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The French king Henry IV believed that his royal mission would be fulfilled if every Frenchman had a chicken for lunch on Sunday. The simplest bird has been an unattainable dream and a delicacy for centuries. Unless, of course, we approach delicacy from the position of the broad masses of the people.
Centuries passed, and today chicken is the most common type of animal protein after chicken eggs. The dream of a good king came true, but such a wide availability, of course, brought chicken meat out of the gastronomic cult, turning it into consumer goods. Some religious traits have been preserved, but not in relation to the chicken in general, but to its individual species – the rooster comes from the town of Bress, well, or free-roaming farm birds. 90% of chicken meat is just animal protein, and in order to achieve expressiveness of taste, you need to babysit ordinary chicken. Find its strengths, take into account the weaknesses. Find taste and aromatic allies and the right temperature.
Chicken is a dietary product, if the word “dietary” means a balance of protein and fat. There is not much fat in the chicken, but it is the fat that is the tool with which the protein can be given a brightness of taste. However, chicken fat in this sense is noticeably inferior to most others. Therefore, when cooking chicken, it is better to use external sources of fat. For example, frying her meat in butter, driving it under the skin, inserting a piece of butter into the belly when baking as a whole … In addition, you need to remember that chicken meat easily loses juices, therefore, overdosing it on fire or in boiling broth, you will not get no good. Therefore, it is important to strictly monitor the time and temperature. In order not to burn its modest gastronomy out of the chicken without a trace.
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Chicken in black sauce
“You need to babysit an ordinary chicken, take into account its strengths and weaknesses”
For 4 persons
Preparation: 90 minutes
Ingredients
- 2 chicken breasts
- 300 ml light soy sauce
- 300 ml sake
- 2 cinnamon sticks
- 3 star anise (star anise)
- 300 g green onions
- 2 heads of garlic
- 150 g fresh ginger
- 2 orange
- 100 ml oyster sauce
- 2 liters of refined oil
- 50 g cilantro
- 2 chili peppers
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Preparation
In a large 5-7 liter pot, add 2 liters of water, soy sauce and sake (or sherry). Add cinnamon, star anise, green onions, garlic, 100 g of ginger, cut into strips, orange peel and squeeze orange juice. Bring the mixture to a boil and dip the chicken breasts (with bones and skin) in it. Cook for 20 minutes in boiling water. Then remove from heat and leave in the cooling broth. After an hour, strain the broth. Pour about half a liter of broth into a saucepan, add oyster sauce and put on a small fire to boil until thickened (about 15-20 minutes). In the meantime, bring the vegetable oil to a boil in a saucepan. Dip the skin-on chicken breasts into it one by one, fry in boiling oil for 5-7 minutes until the skin is brown and crispy. Remove the bones, cut the fillets into slices, sprinkle with finely chopped ginger, cilantro and chili peppers. Serve with boiled sauce.
Chicken tapaka
“The main thing is not to burn out her modest gastronomy without a trace”
For 2 persons
Preparation: 45 minutes
Ingredients
- 1 chicken weighing 700–900 g
- 50 ml melted butter
- 50 ml of vegetable oil
- 50 ml butter
- 4 garlic cloves
- 50 ml adjika
- 10 g parsley
- Salt to taste
Preparation
Cut the chicken in half where the breast is. Flatten it on the board and lightly beat it off, being careful not to damage the skin. Salt on both sides. Put melted butter in a deep frying pan, add vegetable oil, put it on fire and bring the butter to a boil. Place the chicken skin-side down in the skillet, press down with a weight (such as a pot filled with water) and roast for 10 minutes. Then turn over to the other side and fry for another 15 minutes. Coarsely chop the garlic, mix it with adjika and parsley. Remove the chicken from the pan and toss the seasoning mixture with the fat in it. Put the chicken back in there skin side down for 5-7 minutes, press it down with a weight. Flip over and hold for another 7-10 minutes. Then throw a few small pieces of butter into the pan, wait until it foams, and fry the chicken in it for a minute on each side.