Roasted Chicken on the Bottle

Ingredients:                

Chicken legs         2 pcs;             

Garlic         10 gr;             

Thyme         8 gr;             

Bay leaf         5 gr;             

Sunflower oil         450 ml;             

Olive oil         50 ml;             

Carrot         120 gr;             

Radish         120 gr;             

Onion         120 gr;             

Asparagus         120 gr;             

Chicken broth powder         15 gr;             

Salt         10 gr.       

Preparation: Process chicken legs, place in brine and wait for at least 20 minutes. Heat the oven up to 170 degrees Celsius. Place the processed legs in a deep, thermo-resistant dish, put crushed garlic, bay leaf, thyme, pour olive and sunflower oil, cover with foil paper, make little holes with a knife here and there and bake in the preheated oven for 2 hours. Cut the vegetables into the desired, one-size forms, and mix them with olive oil, thyme, salt and pepper. Lay oil-paper on a baking sheet, place vegetables on top and bake at 140 degrees Celsius for 30 minutes. After cooking, transfer the chicken legs and vegetables onto desired dish 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.

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.