Satsivi of chickens: recipe from old books

The classic recipe for chicken satsivi is the most famous hit of Georgian cuisine. It is very interesting to study the records of authentic culinary books of the early twentieth century. The satsivi recipe from chickens presented there is not similar to how modern experts in Georgian cuisine represent this dish. Let's look at two ancient versions.

Satsivi from chickens. Recipe Gurian, with nuts

Fat chicken carcass (it can be replaced with turkey) must be cleaned and washed. Cut off the paws into the abdominal cavity. Pour the bird in a saucepan with cold water and put on fire, covering it with a lid. Ready chicken to dry, oil sour cream, sprinkle with salt and fry in the oven. The bird should brown to a pinkish crust. In the meantime, fry in a deep frying pan finely chopped onions in walnut oil (here also add fat removed from the broth in which the chicken was cooked). Stew for ten minutes. Then add sifted wheat flour (five grams for every two hundred and fifty grams of meat) and, after a little fretting, start to brew small portions of broth. When the whole broth is mixed with onions, add the wine vinegar, cinnamon, cloves and bay leaves to the resulting liquid. There also throw salt, pounded garlic, coriander, pepper, dill. Mix well, put the pieces of fried chicken (turkey) into the resulting liquid. Boil for five minutes, add crushed nuts (one hundred and fifty grams). Now you can remove the satsivi from the fire and cool it. When the dish has not cooled to the end, season with saffron. Serve with peanut butter in a deep bowl. Satsivi of chickens, the recipe of which is described in sufficient detail, can also be prepared with rabbit meat. Serve the dish both warm and chilled.

Satsivi from chickens. The second recipe, plus its adaptation to modern conditions

The gutted bird should be baked in an oven or cooked, and then browned in a frying pan. From the resulting broth broth will need to remove fat. For this, it must be cooled. After this, degrease the broth with a cup of vinegar, add two hundred grams of finely chopped nuts, chopped onions (one head), crushed garlic, two bunches of coriander (finely chopped). Fold pieces of fried poultry into a deep bowl and pour over the resulting nut sauce. The most delicious is a cold satsivi from chickens.

The recipe, preserved from ancient times, can be adapted to modern conditions. First, there is absolutely no need for double heat treatment of meat (for example, first boiling, then roasting). It will be enough to brown slightly in a frying pan. Secondly, it is desirable to clarify the composition of the sauce - it must necessarily include acute adzhika (three tablespoons), ground coriander, ucco-suneli (one teaspoonful) and imeretinsky ground saffron. Walnut kernels, from which they make sauce, should be light in color and appear to be poured with juice. Their grinding should be such that the structure of the resulting paste is as fine as possible. This can be achieved by skipping the nuts twice through a meat grinder. Under the nut oil, on which the onions are fried, and which is then added to the finished satsivi, it is meant a mixture of three tablespoons of ground kernels, seven cloves of garlic and one spoon of Adzhika. All this must pass through a small meat grinder, and from the resulting mass squeeze out the liquid.