Polish Chicken
3 chicken
80 g ghee
300 g chicken liver
250 g chicken stock
40 g butter
1 egg
200 g stale rolls
160 g sour cream
10 g wheat flour
200 g milk
Breadcrumbs
Salt, pepper, chopped greens
For minced meat, soak the roll in milk, squeeze, pass through a meat grinder together with the liver, salt and pepper. Add milk, greens, yolk, butter, whipped protein. Mix well.
Lift the skin of the chickens from the edges of the breast to the wings and the middle of the back, introduce forcemeat under the skin. Put the remaining stuffing inside the carcasses. Put the carcasses back down into the pan in the heated oil, pour over the remaining oil and bake for 1 hour, pouring grease.
Mix the dried flour with the juice remaining from frying, dilute with broth, boil, add sour cream. Pour the chicken into the sauce and warm for 20 minutes. Cut the finished chickens into two parts, pour over the sauce. Serve the remaining sauce separately.
3 chicken
80 g ghee
300 g chicken liver
250 g chicken stock
40 g butter
1 egg
200 g stale rolls
160 g sour cream
10 g wheat flour
200 g milk
Breadcrumbs
Salt, pepper, chopped greens
For minced meat, soak the roll in milk, squeeze, pass through a meat grinder together with the liver, salt and pepper. Add milk, greens, yolk, butter, whipped protein. Mix well.
Lift the skin of the chickens from the edges of the breast to the wings and the middle of the back, introduce forcemeat under the skin. Put the remaining stuffing inside the carcasses. Put the carcasses back down into the pan in the heated oil, pour over the remaining oil and bake for 1 hour, pouring grease.
Mix the dried flour with the juice remaining from frying, dilute with broth, boil, add sour cream. Pour the chicken into the sauce and warm for 20 minutes. Cut the finished chickens into two parts, pour over the sauce. Serve the remaining sauce separately.
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