Dear customer, this recipe is available in Georgian
Ingredients:
Broth set 1 pack,
Onion 120 gr,
Peas 60 gr,
Carrot 120 gr,
Garlic 6 gr,
Butter 30 gr,
Flour 45 gr,
Milk 500 ml,
Chicken fillet 350 gr,
Pasta (macaroni) 250 gr,
Salt 15 gr.
Preparation: Place the broth on low fire for 40 minutes (put the broth set, onion, crushed garlic, washed carrot skin in the pot and pour water so that the products are covered well). Put the chicken fillet cut in half in the pot, add brine, leave it in the cold for 30 minutes and then boil for 10 minutes. Fry the flour in a frying-pan until golden color, pour melted butter, mix together (after mixing well, remove from the fire). Filter the prepared broth, add milk to the filtered liquid, place on a medium fire. After boiling, while mixing quickly add a mass of flour and butter and thicken the broth. While cooking the soup, boil the pasta Slice the carrots, peas, pasta (Fusilli) and place boiled and thinly sliced chicken in the desired dish and pour the broth mass on top. The soup is ready, transfer to the desired dish and enjoy.
Dear customer, this recipe is available in Georgian.
Ingredients (4-6Servings):
1 chicken 1.2 - 1.5 kg,
2 large lemons,
3 stems Rosemary,
10 leaves of Shalfey,
3 bay leaves.
Olive oil Extra Virgin,
Garlic Sauce,
5 large cloves of garlic,
7-trunk thyme,
1 lemon zest,
Salt,
1.5-2 tablespoons of olive oil Extra Virgin.
Directions: 1. Clean garlic. Peel 1 lemon zest. Cut lemon in rounds. 2. Prepare garlic sauce. Then grind the garlic and salt together. Add olive oil carefully drop by drop. Continue crushing until homogeneous. Add thyme and zest and toss. 3. Carefully remove skin from chicken using a blunt knife or fingers. 4. Put garlic sauce under the skin and inside the chicken and set aside for 30 minutes. 5. Heat the oven to 180 degrees 6. Brush the chicken with olive oil, place in the oven pan. Place shalfey leaves, Rosemary and lemon rings on top. Put bay leaves in pan. 7. Cook the chicken for about 90 minutes or until fully cooked.
