Meat with prunes. Chicken Cooking Recipe
Meat with prunes - a traditional festive combination. Chicken, rabbit and beef, cooked with this dried fruit, become juicy and unusual flavor. And meat with prunes in foil becomes unusually soft. Even if you chose to make a bad piece.
Meat with prunes. Stuffed Chicken Recipe (Galantine)
To prepare one whole carcass you will need 150 grams of dried fruit, half a cup of walnuts (peeled), salt, dill, parsley, cilantro, and one raw egg. Additionally, take minced meat - pork or beef, about two hundred grams. The first thing to do is remove the skin from the chicken. It requires skill and skill. So do not rush and do everything slowly. It is important to pre-select such a carcass, the skin of which will be quite thick (perfect broiler) and without damage. If you inadvertently cut it in the process of removal, do not worry, this does not mean that you spoiled the meat with prunes.The recipe will just need to be slightly corrected and reduce the amount of stuffing - then it will not crawl through the hole in the skin of the bird.Use a sharp and thin knife to carefully cut the skin and meat joints and remove them. If you have to cut off some meat, feel free to do it. The main thing is to preserve the integrity of the skin. After that, you need to remove the meat from the bones: cut it and scroll in a meat grinder along with nuts and ready stuffing. Prunes can be added to this mixture in advance, and you can, after it is ready, cut into pieces. Next you need to drive an egg, add greens and knead the filling until smooth. Sew the chicken skin with a white cotton thread in the area where there was a throat opening. Put in the resulting envelope meat with prunes. The recipe assumes that the filling will need to be tamped slightly, but be careful if there are cuts on the skin. Then pinch the second hole with a toothpick and shape the bird. Place it on a baking sheet and bake for about an hour and a half, pouring juice from time to time that will accumulate in the roaster
Meat with prunes and mushrooms. Rabbit Recipe
This dish is borrowed from French cuisine. For three servings you will need one whole rabbit, bacon, a handful of prunes (smoked and seedless), a glass of dry white wine and fifty grams of cognac. You will also need a dozen pickled small onions, olive oil, a tablespoon of flour and spices to taste (thyme, pepper, thyme, parsley, rosemary, leek). Prunes need to first soak in strong alcohol. Meanwhile, chop the rabbit carcass into pieces, fry the bacon on high heat. Then put the meat in the same pan, add wine, add spices and simmer for half an hour. After salt and pepper. Add dried fruits to meat with prunes. The recipe requires you to constantly check whether there is enough salt and spices. In case of shortage, you need to add more. Stew for about twenty minutes until cooked, serve with toasted white bread and greens.