Ingredients:                

Chicken legs         2 pcs;             

Garlic         10 gr;             

Thyme         8 gr;             

Bay leaf         5 gr;             

Sunflower oil         450 ml;             

Olive oil         50 ml;             

Carrot         120 gr;             

Radish         120 gr;             

Onion         120 gr;             

Asparagus         120 gr;             

Chicken broth powder         15 gr;             

Salt         10 gr.       

Preparation: Process chicken legs, place in brine and wait for at least 20 minutes. Heat the oven up to 170 degrees Celsius. Place the processed legs in a deep, thermo-resistant dish, put crushed garlic, bay leaf, thyme, pour olive and sunflower oil, cover with foil paper, make little holes with a knife here and there and bake in the preheated oven for 2 hours. Cut the vegetables into the desired, one-size forms, and mix them with olive oil, thyme, salt and pepper. Lay oil-paper on a baking sheet, place vegetables on top and bake at 140 degrees Celsius for 30 minutes. After cooking, transfer the chicken legs and vegetables onto desired dish and enjoy.

Ingredients:                

Chicken neck         200 gr,             

Flour         100 gr,            

Corn starch         50 gr,             

Egg         1,             

Water         50 gr,             

Garlic powder         10 gr,             

Ginger powder         10 gr,             

Cumin         8 gr,             

Spring onions         10 gr,             

Lime         20 gr,             

Coriander         10 gr,            

Mexican hot pepper         8 gr.       

Preparation: Make thin dough with flour, corn starch, eggs, spices and water (mix the dry ingredients well with the liquid ingredients), leave for a while to flavor tastes. Process the chicken neck, removing excess fat. Pour oil in the pan and heat up to 160 degrees. Roll the processed chicken neck in the dough and carefully dip it in the oil, wait for 7-8 minutes and after cooking transfer it to the paper to get rid of the excess oil. Transfer the dish to the desired plate, add spring onions, Mexican hot pepper, squeeze upon the lime to taste and enjoy.

Ingredients:                

Chicken fillet         200 gr,             

Bread crumps         400 gr,             

Flour         400 gr,             

Egg         2,             

Mustard powder         8 gr,             

Ginger powder         8 gr,             

Salt         8 gr,             

Pepper         6 gr,             

Lemon         70 gr,             

Dill         10 gr.

Preparation: Cut the chicken fillet in half, place on a board, cover with plastic wrap and beat gently (so that the meat does not crack). Soak tenderized chicken fillet in brine and keep for at least 20 minutes. At the same time, prepare the ingredients for the breading: bread crumps in one bowl where you will mix ½ of the dry ingredients (spices, in the quantities indicated in grams) and salt, in the other bowl – flour and mix the remaining dry ingredients, in the third bowl add eggs, salt, and mix well. After keeping meat, make a consistent breading (egg, flour, egg, bread crumps). Heat the oil in a saucepan up to 160 degrees. Put the schnitzel in the pan and cook for 5-6 minutes. Transfer the cooked schnitzel to the desired dish, add coriander (or any herbs, if desired), squeeze above the lemon to taste and enjoy.