Chicken twice over - recipe
Regional speciality Eastern Bohemia
Cooking time:120 min
If you are, for any reason, wondering whether this recipe requires one chicken to be cooked inside another, have no fear - we wouldn’t ask you to perform such tricks in the kitchen. This speciality is made from just one bird, but the secret is in the way you cook it – one half is roasted in the oven, while the other half is fried in butter on the stove.
Ingredients:
| 1 chicken (1200 g) 200 g root vegetables (carrots, celery, parsnip) whole pepper corns bay leaf salt 100 g bacon |
50 g butter 250 g onion ground paprika 200 ml soured cream 50 g fine flour |
Instructions:
Cut the chicken in half and par-boil in salted water along with the root vegetables, whole peppercorns and bay leaves. Remove the chicken and pass the resulting stock through a sieve.
One half of the bird should be interlarded with some of the bacon, then pour over the stock and roast in the oven until soft.
Fry some finely chopped onion in butter, add the ground paprika and stock. Into this place the other half of the chicken. When cooked, take out and thicken the gravy with soured cream into which you have whisked some fine flour. Cook and sieve the sauce. Finally add the rest of the finely chopped bacon which you have fried.
On every plate there should be a piece of the roast chicken and a piece of the chicken in sauce. Any sauce that is left should be served in a gravy boat.
Serve with:
butter gnocchi, potatoes, rice, pasta
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