What to cook from the chicken for the second: some interesting ideas

Without theories and long forewords, we begin a review of what to cook from the chicken for the second. Recipe for "Chicken in a crispy shell" on the strength to embody even a beginner culinary. In order not to mess with cutting a carcass, we buy three chicken breasts. We cut them and cut them into bars in the thickness of a centimeter (as for beef Stroganoffs). Solim-pepper, sprinkle finely chopped garlic (2-3 cloves). You can also sprinkle with lemon juice - so the meat will come out juicier. Leave the breasts for a quarter of an hour to soak up the spices.

With these manipulations, many recipes from chicken to the second begin. And further there is a specifics. A glass of cornflakes is kneaded with a pestle. In one bowl we pour the flour, and in the second we beat with the fork two eggs. We put a frying pan on the fire with vegetable oil. Brusochki chicken crumble first in flour, then in the egg and, at the end - in the flakes. We put it in preheated fat and fry until it is crispy golden shell.

The Georgian cuisine also has delicious second courses of chicken. Let's prepare one of them - skomeruli. True, in the homeland of the recipe for cooking dishes use a special clay pan Ketsi, but we somehow find a way out. A whole gutted carcass weighing a kilogram of salt and coated with vegetable oil. Fry in a frying pan or oven in the oven - as anyone likes. The whole garlic head is cleaned and shoved in a mortar. Finished chicken is cut into portions, and the fat that is released during frying or baking is poured into a bowl. We put the meat in a fireproof form.

Sauce is an excellent addition to any idea of what to cook from a chicken for a second. Milk and garlic dressing is used in skimmeruli. The head is already rubbed with a pestle in a mortar? Then let's begin. Half a glass of milk diluted a little less cold boiled water. Bring the mixture to a boil, a little podsalivayem. We pour a couple of spoons of fat, which was formed during the frying of chicken, we add garlic. Stir until uniform and turn off. Fill this dressing chicken. We put the form on the small fire literally for two minutes.

What to cook from the chicken for the second, that it was exquisite? Let's use the French recipe. Kilogram of the legs (but you can take the wings and thighs) and salt it with pepper. Fry in warmed vegetable oil from two sides to a ruddy crust. We add two shredded bulbs. We pour into the ladle five spoons of cognac, ignite it and water the chicken with this fuel. Now add half the glass of red wine and broth (you can dissolve it A cube in boiling water), four cloves of finely chopped garlic, one bay leaf, a clove bud.

This dish is prepared in both form and sleeve. We heat the stove at 200 ^o C. There our chicken-ryba is cooked for about an hour or a little longer. Sprinkle the prepared dish with herbs. There are many interesting ideas that come to mind with the question: "What to cook from the chicken for the second?" This and shish kebabs, where the meat pre-marinated in honey and soy sauce. Or here is a leg with nuts and honey. In this recipe, the chicken also languishes under a honey mixture with ginger, and then baked on a baking sheet under the foil. And in the end, you can offer classic chops from the breasts or ham.