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Recipe beef dish called "Chicken stuffing"

Posted by on May 2, 2012

Recipe beef dish called
As an original, tasty and wholesome dishes offer you try to cook hot under the name "Chicken stuffing." This recipe is a meat dish for Ukrainian cuisine and is popular in the eastern regions of the country.

In order to create it will need a small set of products:

– 1 kg of chicken liver (heart can not be separated, it does not spoil the taste)

– 1 kg of pork (preferably not too greasy);

– 1 kg of lard or bacon;

– 5 eggs;

– 5 tablespoons of flour;

– 4.3 medium cloves of garlic;

– salt and pepper.

This dish takes time to prepare. Liver wash and immerse in cold water for 5-6 hours. Then, as advised Antivegan site, it must be put in the freezer to cool and become solid enough for 2-3 hours.

After this time, pull out the liver, take thawed and washed beforehand pork and bacon and cut all to pieces that are using grinder turns into a juicy beef. Clean up 4 cloves of garlic, skipping them through a special device called chesnodavka, and add to our cold cuts.

Salt, pepper, and mix thoroughly, making sure that the garlic is not settled in one place, not spice up the whole dish. Then take a clean container, break it 5 eggs and stir into the air foam, which gradually pour 5 tablespoons of flour and stir. Catching preparing this dish, do not forget one important culinary rule: no thick lumps never and nowhere. The resulting texture, reminiscent of viscosity thick cream, add the minced meat and again not to spare time and energy mix.

After this action, our recipe meat dish raw ready. In order to please his demanding and capricious stomach remains very little. The resulting intermediate product is divided into two equal parts, and each of them carefully place it in the sleeve for baking, do not forget to tie one end of the first film. Packaging future goodies, try as possible to release the air out to the boil, it is not so much like a balloon ready to explode.

The next step in principle was announced, received two "sausage" is placed in boiling water and leave about two hours. Every half hour, turn over to our main course did not get on the holiday table half raw.

Ready "Chicken stuffing" is equally delicious as hot, acting as a complement to garnish and in the cooled down, turning into delicious snacks that can be decorated with fragrant spring greens.