The desire to diversify family meals, surprise guests, or simply cook something unusual pushes housewives to interesting experiments. They are carried out with absolutely all products, often after passing the test, the resulting dishes become very popular and in more than one family.
It would seem that you can still cook from chicken, because everything has already been tried and approved, but no. There is a chicken component that is not used very often. These are skins. Of course, not everyone loves them, but proper preparation they become a real overseas delicacy or original dish on the holiday. We suggest you familiarize yourself with some recipes that use chicken skins.
Potato rolls
Wash the chicken skins and mix with salt and pepper. Peel the potatoes, cut them into cubes, peel the onions and carrots. We cut mushrooms. On vegetable oil frying the gifts of the forest. As soon as the water has evaporated, add the carrots, then the onions. Cook until the vegetables are soft, don’t forget to add a little salt.
Cool the vegetables and add raw potatoes, put a little filling into each skin and wrap it like a cabbage roll - in an envelope, so that nothing falls out later. For strength, the tip of the skin can be chipped off with a toothpick.
Grease the mold or frying pan with oil, lay out the cabbage rolls, and send them to bake. Keep in mind that the potatoes take at least 30-40 minutes to cook, so the dish will not be cooked before this time. At the end, grease the rolls with mayonnaise and send them to brown for a few more minutes.
Serve with vegetable salads, sauces and herbs. Unusual and simple. Instead of potatoes, you can wrap minced meat in skins, which you usually wrap in cabbage rolls, and you can also boil rice with prunes, dried apricots and raisins, stuff the skins and bake. After cooling, cut the rolls into portions, you will get an excellent appetizer for the holiday table - original and again quite simple.
Vegetable soup
Vegetable soup can be not only lean, but also fatty, for example, with the addition of chicken skins.
In a small saucepan, bring 2 liters of water and 10 chicken skins to a boil. How in regular soup remove the foam and let it simmer for 10 minutes. At the same time, peel the onion, carrots and potatoes, and cut them as desired. If you don’t like boiled onions, you can throw them in whole and then take them out. Place potatoes and carrots into the boiling broth, after 10-15 minutes add bell peppers cut into cubes or strips (multi-colored ones can be used).
Next, if desired, send a handful of fresh peas and washed and chopped cauliflower. Let the vegetables cook, and at the end, 10-15 minutes before turning off, add the diced zucchini to the pan. This is followed by salt, pepper and your favorite seasonings, instead of which in the summer you should add a bunch of fresh herbs to the soup. After boiling, turn off the soup.
Of course, boiled skins are not very appetizing, in this case they can be browned in a hot frying pan and cut in small pieces. It will turn out tasty and satisfying.
"Stuffed necks"
This dish is often prepared in Odessa, and that’s what it’s called there. If you want to try something unusual, order this particular delicacy.
Grind 300 grams of chicken giblets (these are liver, heart and stomachs), the same amount chicken meat and 2 onions. Add 1 egg, spices and 2 tablespoons of semolina to the resulting minced meat. Do not overdo it with the last component, otherwise the filling will be stale, since semolina tends to swell; leave the minced meat to sit for a while.
Wash the chicken skins and sew them together to make a tube with one hole. We stuff each one and sew it up so that there are no holes, otherwise the stuffing will leak.
Put a liter of water on the fire. As soon as it boils, add peppercorns, a couple of peeled onions (whole) and carrots. Place the stuffed skins into boiling water and cook for 40 minutes over low heat.
Cooled rolls can be fried in fat or served boiled. After filtering, the resulting broth can be used to prepare a delicious first course.
Rolls from chicken skin with minced meat - this is an excellent dish that can be served as an appetizer at festive table. It can also be a second course if an additional side dish is prepared for it. Chicken meat has mass useful properties, it contains vitamins and minerals. To prepare such rolls, we will need minced meat, as for cabbage rolls, as well as skin with chicken breasts. For minced meat we need onions, carrots, rice and chicken. We grind the meat through a meat grinder, cut the onion into small cubes, and grate the carrots. Then fry the onion in a frying pan until golden brown, then add the carrots to it and fry for a few more minutes.
A glass of rice should be boiled until half cooked. Before throwing rice into boiling water, rinse it under running water. You can do this several times until the water becomes clear. There should be 2 times more water for cooking than the rice itself. To make the rice tasty, you first need to cook it uncovered over high heat for about 7 minutes. Then reduce the heat, close the lid and cook for another 15 minutes. In this case, do not stir the rice and open the lid during cooking. For minced chicken rolls, the rice should be slightly undercooked. Place it in a colander and mix it with minced chicken and frying. Wash the chicken skin thoroughly and pat dry with paper napkins or a towel. Place the resulting minced meat into the skin.
Wrap it in a roll. We carefully secure the bottom with wooden toothpicks so that the rolls do not fall apart during frying.
Deep fry in a frying pan on different sides. Chicken skin rolls with minced meat are tasty, filling and aromatic. You can prepare such a dish as follows: place lettuce leaves on a large round plate and place chicken rolls on them. For the free spaces, you can cut cherry tomatoes into halves or bell pepper cubes. Can be served as a side dish for rolls boiled potatoes or mashed potatoes. If the rolls will be served as an appetizer on the holiday table, then a side dish is not required. Bon appetit!
Chicken skins are bought mainly for rendering fat out of them, which is then used to season pasta, cereals, sauté vegetables and much more. You can also prepare a delicious meat dish, so to speak, from chicken skins. All you have to do is stuff them and put them in a frying pan.
Stuffed chicken skins can be prepared with various fillings, and different ways, fry in a frying pan, bake in the oven, or both. You can cook them with buckwheat, rice, millet, mushrooms, and potatoes. For example, there is some porridge left over that you really don’t want to finish, all you have to do is buy chicken skin and the porridge will quickly find its use.
Ingredients for the dish “Stuffed chicken skin rolls”:
- - chicken skin (whole back) – 1kg;
- - mushrooms – 500 gr.;
- - carrots – 1 pc.;
- - onion – 1 pc.;
- - buckwheat – 1 glass;
- - salt, pepper, spices;
- - vegetable oil;
- - breadcrumbs.
How to make chicken skin rolls recipe:
We wash the mushrooms, peel them if necessary (mostly the legs) and cut them into fine strips.
We also peel and wash the onions and carrots, grate the carrots on a coarse grater, and finely chop the onion.
Over medium heat with the addition of vegetable oil, fry the mushrooms and vegetables. First, fry the mushrooms until the liquid has completely evaporated (without oil), then add a little oil and fry. After a while we add the onions and after another time, the carrots.
Boil buckwheat until full readiness. Perhaps there is ready-made buckwheat or other cereals (rice, millet) in the refrigerator.
Mix the prepared mushrooms and vegetables with buckwheat porridge.
When purchasing chicken skins, you should pay attention to their integrity. If possible, ask the seller to select whole skins. Torn ones are also suitable for rendering fat, but for stuffing you only need whole ones. We wash the skins well under running water, remove the film on the inside and excess pieces of fat. Dry with a paper or waffle towel.
Place about 1.5-2 tablespoons of filling on the inside of the skin, at the edge.
Roll the skin with the filling into a roll. If you do not plan to use breading in the form of crackers, then you can simply rewind the roll with thread so that during frying (the skin is pulled together) the roll does not unwind.
And the second option, roll it up and bread it in breadcrumbs.
Fry the rolls in vegetable oil on both sides, placing them on the seam side.
We transfer the semi-finished rolls into a fireproof form, in this recipe This is the simplest ceramic one.
Bake the rolls in the oven until fully cooked and crispy, at 170-180 degrees. Cooking time depends on your oven.
These rolls are served hot while the crust is still crispy. No additional garnish required. Rolls can be drizzled tomato sauce or tartar sauce with pieces of pickles or capers.
The stuffed skins turn out to be very greasy. During cooking, the filling inside is well saturated with fat, so serving the bread with them is a must.
Enjoy your meal!
The recipe for “Stuffed chicken skin rolls” was prepared by Daria
For many housewives, preparing a home party with a large number of guests is a real disaster. Some people get out of the situation simply - they order dishes from a restaurant, or invite guests directly to the restaurant. Skilled people cook delicious dishes Houses. And the fancy ones try to amaze guests with unusual dishes by looking at practical recipes on one website.
Unusual dishes- does not mean complicated. After all, your recipes should make the holiday table bright, exceptional and interesting. At the same time, you don’t need to spend a lot of time preparing your dishes. But your guests will not only be satisfied, but they will definitely ask you for the recipe.
And so we prepare the ingredients for the first course - stuffed chicken skins. First, wash and lightly salt the chicken skins.
You can buy chicken skins separately, or you can remove them from the thighs. In this case, be sure to leave the pit on the outside of the peel. So ready dish will look better.
Next, we clean and cut into cubes the potatoes, onions, lard and boiled eggs, and chop the greens. Then pour salted boiling water over the potatoes and boil until half cooked for 5 minutes. When the potatoes have cooled, mix all the ingredients and add spices. - Now it's time to stuff the peels. - In general, the filling can be anything. You can stuff the peels with mushrooms and fried onions or add them to potatoes grated cheese
. That is, everything depends on the imagination of the hostess. It is very important to pierce the stuffed peels with wooden skewers so that the filling does not spill out. Then we put it on a board covered with parchment paper
neatly wrapped envelopes with stuffed peel. Lubricate each with mayonnaise and sprinkle with grated cheese. Place the stuffed skins in an oven preheated to 200 degrees for 20-30 minutes. In just five minutes the oven will hiss pleasantly and a seductive smell will spread throughout the kitchen. fried dish with creamy taste. After the specified time, the food will be ready. Decorate the stuffed envelopes with mayonnaise, herbs and lemon slices. The dish will truly amaze not only with its appearance, but also taste qualities: softness
delicate filling intertwined with crispy friedgolden crust:
peel creates a magnificent bouquet of taste and sensations.
Ingredients
: 1 kg of chicken skin, 0.5 kg of potatoes, 2 onions, 3 eggs, 50 g of lard, a bunch of herbs, spices (black and red pepper, salt, dried basil, dried savory, celery powder) to taste, 100 g of hard cheese .
Preparation
1. Wash and salt the finished chicken skins
2. Cut all the ingredients into cubes, chop the greens
3. Mix the crushed filling ingredients
To make this roll yourself you will need:
Forming mesh - 0.5 meters;
- 0.5 meters.
To begin with, the chicken must be deboned, i.e. separate from bones. We begin deboning by removing the wings. We separate them at the shoulder joint. It's pretty simple.
Next, you need to make a cut along the sternum and begin to separate the fillet from the breast bone, as if you were removing a jacket from a chicken, taking turns gradually cutting one side of the jacket, and then the other, until the fillet is completely separated. Next, you need to lift the chicken and separate the back skin from the spine.
As a result, when the chest part is separated, it will be quite easy to break off the legs from it in those places where the femur is attached. Then we separate the lower part of the spine from the skin. It should look like the next photo.
Next, cut out the bones of the leg. To do this, we cut the leg meat along the bone and trim it around the bone. It is not necessary to protect the meat, but it is better not to spoil the skin. Although its integrity has a greater impact on appearance finished roll than to his taste.
We separate the second bone.
As a result, we get 2 pieces for the roll, which can be wrapped with meat inside, using the skin as a shell for the roll.
Place them in a saucepan and start preparing the brine. To do this, pour water into a glass at the rate of 0.1 liters per kg of chicken meat. Add salt there at the rate of 18 grams per kilogram of chicken meat. Then take a head of garlic.
And we chop it up like this:
Pour the garlic and brine into the pan with the meat and stir until the water is completely absorbed. This will take no more than 10 minutes. Cover the pan and put it in the refrigerator overnight.
The next day, the chicken will be salted and ready for baking.
Place the two halves on the table, meat side up.
And sprinkle with “Star” sprinkles to taste.
The fillet halves are then rolled, skin side out, and placed in a forming mesh. It is convenient to use any cylindrical hollow object for this. For example, I use a plastic container.
First I stretch the mesh over the container. Then I take the rolled fillet in my hand and place the hand with the fillet inside the container. I lower the mesh over my wrist and pull the fillet back, at this moment the mesh itself pulls itself onto my hand and fillet. All that remains is to reach for your hand.
After this, we tie the edges of the roll with twine. You can make a constriction in the middle to make the roll tighter.