Chicken Wings with Hot Sauce

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.

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 (4-6 Servings):

1.5 liters of chicken broth,

1 piece of cooked chicken fillets,

1 / 3 cup medium grain rice, 

250 grams of thick natural yogurt or Matsoni, 

4 egg yolks, 

4 tablespoons butter, 

6 tablespoons flour, 

Salt to taste, 

Spicy Seasoning, 

2 cloves of garlic, 

1 teaspoon powdered red chili pepper, 

3 tablespoons olive oil Extra Virgin. 

Directions: 1. Remove skin and bones from cooked chicken fillets, cut into small pieces. Wash the rice in cold water. 2. Bring the broth to a boil, add rice and cook over medium heat until rice gets soft, for about 25 minutes. Remove pan from the fire and add chicken fillet pieces. 3. Blend with hand blender until you get a homogenous mixture. 4. Return the soup to the stove and set fire to minimum. 5. Mix yolks, yoghurt and flour together. Pour in 1-2 tablespoons broth or water, to get the mass of sour cream consistency. 6. Drain mixture in sieve and add to soup, stir constantly. Cover the lid and cook for another 10-15 minutes. Remove soup from stove. 7. For spicy seasoning: clean and mince garlic. Heat olive oil on pan and add garlic and pepper. 8. Stir well and after 1 remove from fire. Pour into the soup season with salt and serve.