Once, poultry meat was considered a delicacy, and game was served at noble tables on special occasions. Now, preparing poultry dishes is normal for everyday menus. There are many recipes for second courses made from duck, chicken, turkey, goose, and grouse.
Poultry meat has little intramuscular connective tissue, and there is the least in the breast. Therefore, it is softer and more tender than meat from animals, especially in broiler chicken.
Poultry dishes pair well with any side dish, and they can be prepared in various ways: boiled, fried, stewed, baked, including in foil.
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Dishes cooked in pots are always tastier, juicier, and more aromatic. It is precisely because of the clay pot that the ingredients preserve all their juices inside. You can bake a wide variety of products in pots — from meat to vegetables.
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It would seem, what else can be prepared unusually from chicken? Try making tender chicken cutlets in batter in a pan with a simple sesame batter.
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Zrazy – meat, vegetable, fish or mushroom cutlets with filling. Zrazy made from pork, turkey, chicken, beef, or minced mixed meat are especially popular. Fillings for such cutlets can be boiled eggs, hard cheeses, cabbage, potatoes or boiled grains.
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Stewed chicken with vegetables in a cauldron is an excellent everyday dish that can be prepared in less than an hour. Moreover, you won't have to stand by the stove constantly. It is enough to prepare all the ingredients, throw them into the cauldron in strict order, and cover with a lid. Stewed chicken in a cauldron can be served with any side dish.
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