Necks in Oven

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.

Recipe is available in Georgian Language.

Ingredients (4-6 Servings): 

Ranch Dressing,​                                

Chicken fillet   200gr,         

Egg   2,       

Panko   400gr,         

Sunflower oil   50ml,       

Mustard   20gr,       

Flour   400gr,         

Lemon   8ml,       

Salt   8gr,         

Sour cream   30gr,       

Pepper   6gr,         

Dill   10gr,       

Paprika   10gr,         

Salt   6gr,      

Garlic Powder   8gr,         

Garlic powder   6gr,       

Sunflower oil   500ml,               

Preparation: Cut chicken fillet into small cubes. Prepare three bowls, put one egg in one of them (4 gr salt, 3 gr pepper, 5 gr paprika, 4 gr garlic powder), put panko in the second bowl and flour into the third bowl (mix the remaining spices with the flour). Dip each chicken fillet cubes in sequence (flour, eggs, flour, eggs, panko). Pour the oil into the pan, heat it up to 160 degrees Celsius and put the prepared chicken popcorn for 6-7 minutes. After cooking, before serving, place the chicken popcorn on a paper towel to remove excess oil.Ranch Dressing Whip egg yolks with 3 gr of salt, mustard and lemon juice. Transfer the mass to a deep bowl and, while stirring quickly with a blender, slowly add the oil until well thickened. Transfer the mass to a bowl, mix with sour cream, garlic powder and chopped dill. Place the sauce and chicken popcorn in the desired dish and enjoy.