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Chicken Soup

Chicken Soup

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. 

See also

Chicken Cutlet

Chicken Cutlet

Dear customer, this recipe is available in Georgian

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Chiecken Plov

Chiecken Plov

Dear customer, this recipe is available in Georgian.

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Chicken Liver Pate

Chicken Liver Pate

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.

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