You will need
  • chicken;
  • - cabbage;
  • - carrot;
  • - vegetable oil;
  • - potatoes;
  • - onions;
  • - Fig;
  • Sol.
Instruction
1
Buy large chicken. Cut it – cut off the legs, breast. Of the core of the boil chicken broth.
2
To cook the broth, take a large saucepan. Put into the carcass. Add cold water to the brim.
3
Onions and carrots clean. Finely chop onions, carrots cut into slices. Pour into the pan with a skeleton. If you don't like boiled onions in water, you can put the whole onion, and when the broth is ready to get her out.
4
Season with salt and place on high heat.
5
When the water boils, reduce heat so that water is not boiling, and slightly "bubbling". After boiling, simmer for 1.5 hours.
6
The broth is ready. If you cook the broth 2 litres, then for 3-4 days you are provided a nutritious first course because it is subsequently possible to make soups with a variety of dressings – add the cabbage, potatoes, noodles (make your own or buy a cheap).
7
Of the purchased chicken left leg and breast. Chicken legs bake in the oven with potatoes that way.
8
Potatoes wash, peel and cut into small pieces.
9
On a baking sheet, drizzled with oil, put chicken legs. To overlay them with potatoes. Salt and lightly drizzle the oil on top. Put in a well preheated oven for 40 minutes. The dish is ready.
10
Of chicken Breasts prepare a simplified version of the pilaf. The approximate proportions of ingredients (meat, carrots, onion, rice) are at 1.5:1:1:1.
11
Breast cut into pieces of approximately 2 cm.
12
Onions and carrots finely chop. Do not RUB the carrot grated – chopped carrots lose less juice.
13
On a heated pan with oil put breast. Fry until white.
14
To the meat add carrots. Stir and fry a little. Then add the onions, stir again.
15
Once carrots and onions are browned, season with salt. You should not salt the meat separately, it will quickly give juice and is dry. If you salt meat before you add rice, the rice is soaked in meat juice.
16
Trickle gently pour the meat on top of rice with carrots and onions.
17
Very carefully, so as not to disturb the rice, add the boiling water. In any case, do not add cold or even warm water. temperature. The taste of the pilaf from this will be worse.
18
The ratio of water and rice is strictly 2:1, i.e. one Cup of rice it is necessary to take 2 cups of water. This is the secret friability pilaf.
19
After adding water, close the pilaf with a lid and reduce the heat to low. Without opening the cover and stirring, wait for 20 minutes. Then open the lid and stir with the lid open, keep the risotto on the heat for another 5 minutes to evaporate any excess fluid. Pilaf is ready.
20
So from one chicken turns out the first dish for a few days and two dinners.
21
To spend less money on groceries, not pay the "per pack", do not buy the product just because of the bright wrapper. Do not buy canned food, semi-finished and off-season vegetables. Try to keep always in the house were flour, butter, eggs, seasonal vegetables, and cereals. Once a week get a good piece of meat or chicken. If the body is constantly in need of meat, buy the offal – liver, chicken gizzard, beef tongue.
22
To save time spent at the stove, it helps the oven. All you have to do is chop the ingredients and turn on the fire. Do not take half a day. Take the time to visit markets and shopping and cooking for the future.