Chicken neck fried in thin dough

Ingredients:               

Chicken liver  400 gr,

Butter         200 gr,             

Sunflower oil         40 ml,             

Carrot         70 gr,             

Onion         70 gr,             

Cream         70 ml,             

Orange         100 gr,             

Coriander         20 gr,            

Ciabatta         120 gr.       

Preparation: Place onions and carrots in a saucepan, pour water so that the products are covered and cook (boil for about 15 minutes). After cooking, transfer to a cool dish with broth in order to cool down. Heat the frying pan, pour oil and add 50 gr of butter, add chicken pluck, add salt to taste, squeeze 40 ml of orange juice 1 minute before roasting and after 1 minute transfer to a cool dish to cool the pluck. After the vegetable and broth mass has cooled, transfer the vegetables into deep dish, add the broth as needed (to get a thick mass of sauce consistency) and mix with a hand blender. Place the chicken livers in a deep dish, pour in the vegetable and broth mass and blend together so that they are mixed well. Add 60 ml of orange juice, cream, salt to taste to the prepared mass and mix together. Transfer the prepared chicken liver pate to the desired dish, cover it and keep it in the refrigerator for 30 minutes. At the same time, mix the butter of room temperature with coriander, salt to taste, dried orange peels as desired, place near the slow fire (don’t place it on the stove) and melt it slightly by quick stirring. Remove the cooled pate from the refrigerator, pour the desired amount of prepared butter on top, cover it and keep in the refrigerator again for 30 minutes (storage of the pate is recommended for 3 days). Roast the ciabatta (the remained butter with coriander and dried orange peels can be used). Take the cooled dish out of the refrigerator, spread on the bruschetta and enjoy.

Dear Customers, this recipe is available in Georgian..

Ingredients (6 Servings): 

4 pieces of cooked chicken drumsticks,

2 Romaine lettuce, 

Several leaves Radicchio, 

50 grams of Parmesan cheese, 

Croutons 250 grams of white bread, 

1 clove of garlic, 

2 tablespoons of olive oil Extra Virgin Sauce, 

50 grams of Parmesan cheese, 

2 tablespoons of 20-30 % fat sour cream, 

1-tablespoon capers, 

Juice of half a lemon,

½ cup olive oil Extra Virgin, 

Salt, 

Freshly ground black pepper. 

Directions: 1. Prepare Croutons. Clean garlic, press and mix with olive oil. Rest for 15 minutes. 2. Heat the oven to 180 degrees. Cut the bread in 1 cm cubes. Put cubes on oven pan, pour with garlic-oil mixture, stir and put in hot oven. Cook croutons for about 10 minutes. 3. Prepare the sauce - Wash capers in cold water. Grate finely Parmesan Cheese. 4. Crush capers with salt and pepper, add olive oil and Parmesan. Grind until you get a homogeneous mix. Then add the lemon juice, sour cream, and stir once again, 5. Remove skin and bones from chicken legs. Cut in small pieces .6. Tear the Lettuce and Radicchio leaves using your hands. 7. Place the lettuce in a large bowl, then put chicken, pour sauce and toss carefully, 8. Cut the remaining Parmesan into thin slices. Place Parmesan sheets  and croutons on top of salad and serve immediately; otherwise lettuce will dry out and dish may not look very appetizing.