Advice 1: How to stew chicken

Chicken fillet or chicken breast – meat is not the easiest to prepare. Usually costs a little to deviate from the recipe and instead of tender and juicy white meat, you get dry and tasteless. Win – win situation- to cook a chicken breast in the sauce. Even better - in a mild creamy gravy. Following the proposed recipe, you will only get soft and juicy chicken.
How to stew chicken
You will need
    • 600 g chicken fillet;
    • 1луковица;
    • 1 carrot;
    • 1.5 tbsp of flour;
    • 200 ml cream fat content of 25%;
    • 4-5 tablespoons of melted butter;
    • salt;
    • pepper.
Instruction
1
For this dish, buy chicken – white meat boneless or chicken breast whole. In the second case, meat will cost you a little cheaper, and the bone then you can use for chicken soup. To separate the meat from the bones is very easy. Usually the edges of the pulp of leaves is very simple. In the middle you can make small incisions with a knife between the cartilage and meat. After you separate the pulp, remove the chicken breast skin.
2
Rinse the meat under cold water. Drain, dry fillet with a napkin and proceed directly to cooking. Cut the meat into small strips with a length of about 5-6 cm and 1 cm in cross-section.
3
Then melt in the pan three tablespoons of butter. Sunflower in this case will not fit. It is necessary to emphasize the creamy flavor in a dish. Lightly fry the chicken pieces on medium heat. If the meat is completely taken away in the oil, add a little more.
4
Put the roasted chicken in the skillet and take a bow. Take one medium-sized onion. Remove the husks, finely chop and place in the pan from the chicken. Saute the onion on low heat. Put the onions in the skillet with chicken, add a little water to it did not cover the meat, simmer for 5-7 minutes.
5
Put on the stove the pan when it is hot, pour in it one and a half tablespoons of flour. Constantly stir so that the flour is not burnt. As soon as it becomes light brown, add a tablespoon of butter. Mash the flour and gradually add the double cream, still stirring. Once you get a smooth sauce without any lumps, pour it into the skillet with the chicken. Simmer the chicken with the sauce for another 10-15 minutes. Then remove from heat and serve.
Note
Chicken fillet with creamy sauce goes best with a side dish of mashed potatoes. But you can also serve it with spaghetti.

Advice 2: How to stew chicken Breasts

White chicken meat (breast) is considered a dietary product, it contains minimum amount of cholesterol. And the chicken Breasts turned out tender and juicy they can be put out with different sauces.
How to stew chicken Breasts
You will need
    • For chicken breast in cream sauce:
    • — 2 chicken Breasts;
    • — 1 onion;
    • — 2 tablespoons of sour cream;
    • — vegetable oil;
    • — salt to taste.
    • For chicken Breasts
    • braised with tomatoes and olives:
    • — 2 chicken Breasts;
    • — 4 tomatoes;
    • — 150 g black olives;
    • — 1 onion;
    • — 2 cloves of garlic;
    • — small bunch of balista;
    • — vegetable oil;
    • — black pepper
    • salt to taste.
    • For chicken Breasts
    • stewed prunes:
    • — 2 chicken Breasts;
    • — 150 g prunes;
    • — 1 onion;
    • 2 tbsp flour;
    • — vegetable oil;
    • — spices
    • salt to taste.
Instruction
1
Chicken Breasts, braised in a cream sauce.

Rinse chicken Breasts and cut them into equal pieces. Put chicken in a pan with hot vegetable oil.
2
Season with salt and pepper. Fry the chicken Breasts for 5 minutes. Onion cut into large cubes. Add the onions to the chicken and reduce the heat to medium. Cook chicken with onion for another 5 minutes. During this time the onions will become transparent and will give a flavor to the chicken pieces.
3
Pour fat sour cream and mix thoroughly. Warm over low heat. Periodically stir. This versatile dish can be served with any side dish.
4
Chicken breast stewed with tomatoes and olives.

Slice a clove of garlic into thin wafers. Place it on a well oiled pan and fry until Golden brown. Garlic remove.
5
Pour the tomatoes with boiling water for 10 minutes. Remove the skins and cut into small cubes. Olives cut into thin rings. Onions cut into half rings.
6
Breast wash, dry and cut into strips. Put them in the pan in which you roasted the garlic. Add salt, pepper to taste and cook the meat for 3 to 5 minutes, stirring constantly.
7
Add the onions, tomatoes, olives. Mix all ingredients and simmer 10 — 15 minutes until tender. 2 minutes before the end of extinguishing add finely chopped Basil and garlic. Chicken breast with vegetables are perfectly combined with pasta or rice.
8
Chicken breast stewed with prunes.

Washed chicken breast cut into medium-sized pieces. Fry them in a pan with a little vegetable oil for 5 minutes. Then put Breasts in the pan. Fill them with warm water. Salt, add spices to taste.
9
Slice the onion into half rings and lightly fry. Stir in the flour and cook another 1 — 2 minutes, stirring constantly to avoid lumps. Prunes cut into small pieces. Once the water with Breasts boils, add in the sliced onions and prunes. Simmer on low heat for about 15 minutes until tender. Spicy braised chicken breast with prunes serve with potatoes.

Advice 3: How to separate chicken meat from the bones

Usually buy a whole chicken and separate the meat from the bone yourself is much cheaper than to buy already butchered the bird. Besides, you still have the chicken carcass from which to cook soup. You can remove the backbone so that the bird was suitable for stuffing or separating the meat thus to make the individual pieces – breast, legs, wings.
How to separate chicken meat from the bones
You will need
  • - cutting Board;
  • - a knife with a wide blade;
  • - a knife with a thin blade.
Instruction
1
Wash the poultry, remove the giblets, cut the neck.
2
Cut off the wings and set them aside to cook separately.
3
Put the bird, breast up. Slide your fingers under the skin where the neck was birds. Pull the skin up until you reach the shoulder joints. Using a large knife cut the shoulder joints, remove the meat. Grasp the freed meat from the bone and pull it out. As a result, you will turn this part inside out, not breaking the skin. Separate the shoulder from the carcass completely. Repeat this part with the other wing.
4
Pull the skin to expose the keel of the bone, to which are attached the pectoral muscles. Using a small sharp knife separate the breast from the bone. Clean all the meat from the ribs.
5
You will be chicken skin, chicken carcass and chicken feet. Pull the skin from each of them to finally separate. Trim the hip joints and separate the legs.
6
Sharp, thin knife separate the meat from the bones of the feet, trim the remaining pieces of chicken skeleton. You get chicken skin, suitable for stuffing, and meatthat you can slice, dice or chop into minced meat.
7
If you don't need to care about the integrity of the chicken skin, just cut her from the neck to the keel bone to the tail and remove, helping himself with a thin, sharp knife.
8
If you need cooked chicken meat from a whole chicken for salads, stuffing or any other purposes, it makes no sense to separate it from the bones raw. The chicken is boiled whole, will richness and fragrant, and the meat will recede from the bone, for the most part, itself.
9
Remove chicken carcass skin. Put the chicken in boiling water, add spices, seasonings, roots, if required by the recipe. Cook for about 30 minutes over high heat, periodically removing the foam, and then 2-3 hours on low. Periodically stir. By the time the end of cooking most of the meat will separate itself. You will only need to cool the chicken and with your hands remove the bits of meat. By the way, leg bones from poultry can be used in the preparation of chicken Kiev.
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