Poultry Recipes



Baked Chicken Wings Recipes
Baked Chicken Wings Recipes

1. Prepare the marinade by mixing soy sauce with honey.
2. Soak the raw chicken wings in the marinade for one hour.
3. Take the wings out of the marinade, put them onto a baking tray, and bake for 30 minutes at 200 °C (400°F).
4. Decorate with pomegranate seeds.


Chicken Livers Cake  Recipe
Chicken Livers Cake Recipe

Grind the livers in a meat grinder.
Add the milk, flour, eggs, soda and salt to the liver and mix thoroughly.
Form the liver dough into flat cakes and fry in a heated frying pan on both sides until cooked.
While the cooked cakes cool, peel and crush the garlic using garlic press and mix with mayonnaise.
Spread this mix over the cooled cakes and lay them as a cake.
Refrigerate the cake overnight.
Decorate the cake with sprigs of greens before serving.


Stuffed Duck Baked in a Sleeve Recipe
Stuffed Duck Baked in a Sleeve Recipe

Defrost and wash the duck. Rub it with a mix of salt, pepper, mayonnaise and crushed garlic. Put the duck in a bag and refrigerate for 2 hours. Peel the potatoes, cut them into wedges and salt. Cut the apples into wedges. Remove the duck from the refrigerator, stuff it with apples and place it in a roasting sleeve. Add the potato wedges and a little vegetable oil to the sleeve. Tie up the sleeve at both sides and poke several holes above. Bake the duck in the sleeve in a 425 0F (220 0С)  oven for 1 ½ hours. Remove the duck from the oven, cut the sleeve at the top and open. Be careful, as hot steam can gush out of the sleeve. Bake the duck for 30 minutes, or until crusted brown.


Ham-&-Cheese-Stuffed Chicken Fillet Recipe
Ham-&-Cheese-Stuffed Chicken Fillet Recipe

Cut a pocket in each chicken fillet, and dress with salt and pepper.
Stuff each fillet with a slice of ham and cheese.
Roll the filets in flour and fry in vegetable oil until crusted.
Grease a foil sheet with vegetable oil, place a stuffed fillet in the center and roll up the edges of the foil.
Put corn, chopped sweet pepper and grated cheese atop the fillet. Top with a teaspoon of mayonnaise.
Bake fillet in a 425-475° oven for 40 minutes, or until cooked. Properly cooked fillets will remain juicy and tender.


Seared Chicken Hearts Recipe
Seared Chicken Hearts Recipe

Boil the chicken hearts until cooked (until they are soft).
Remove the hearts from the broth.  Season with salt, pepper and a small amount of soy sauce. Set aside for 10 minutes.
Skewer the hearts and fry briefly in a frying pan with vegetable oil.


Grilled Chicken Breast Recipe
Grilled Chicken Breast Recipe

Prepare the marinade by finely chopping 4 peeled onions in a blender. Slice two peeled onions into rings, mix the onions with the kefir and add the pepper.
Cut the chicken breast into large pieces, cover with the marinade and leave for up to 5 hours. Instead of chicken breast, chicken thighs can be used.
One hour before frying, add salt to the marinade and stir.
Skewer the chicken and cook over the embers until done.
Take the cooked meat off the skewer and place in a bowl lined with paper-thin pita bread.
Place marinated onion rings on the meat and cover with paper-thin pita bread to keep it warm.


Turkey Roll Filled with Omelet and Ham Recipe
Turkey Roll Filled with Omelet and Ham Recipe

1.Slice the mushrooms, onions; mince all herbs.
2.Sauté mushrooms in a pan with 1 teaspoon of butter; let them cool.
3.Whisk the eggs with all herbs, onions, mushrooms, salt and pepper; fry the mixture in a pan with a teaspoon of butter to make omelet and leave it to cool.
4.Cut the fillet to make it look like a book: cut it into thin halves without separating them completely.
5.Lay the turkey breast fillet open on a flat surface; cover it with ham slices and cool omelet; roll the fillet and tie it with a kitchen string.
6.Put the roll in the center of a piece of foil sufficient to coat the roll completely.
7.Melt the remaining butter, whisk it with some salt and pepper and brush the roll with it.
8.Coat the roll into the foil completely.
9.Roast the turkey roll about 50 min. (or until the juices run clear when you poke a fork into the thickest part of the roll) in an oven preheated at 180°C (355°F).
10.When the turkey is ready, uncover its top and sides, reduce temperature of the oven to 80°C (170°F) and roast the roll for another 7 minutes until brown.


Chicken Drumsticks Coated with Corn Flakes Recipe
Chicken Drumsticks Coated with Corn Flakes Recipe

1. Mix small cornflakes, flour, paprika, black pepper, sage and salt together in a bowl.
2. Pour the milk into another bowl; skin the drumsticks.
3. Plunge the drumsticks into the milk; put them into the cornflake mixture in the bowl and toss them to ensure that all the surface of the chicken is coated.
4. Arrange the drumsticks on a buttered baking dish and cook them for about 45 min. in an oven preheated at 190°C (375°F).


Stuffed Chicken Roll with Mushrooms Recipe
Stuffed Chicken Roll with Mushrooms Recipe

1.    Chop the mushrooms and onion and brown them in half of the butter, stirring from time to time.
2.    When mushrooms and onion are ready, combine them with croutons, salt, black pepper and nutmeg; stir the ingredients thoroughly.
3.    Cut chicken fillets into halves, flatten the halves to 1 cm thickness, put some cooled mushroom stuffing on it, roll and fix with toothpicks.
4.    Arrange the stuffed fillets with their seam side down on the baking dish.
5.    Melt the remaining butter and brush the stuffed fillets with it.
6.    Thoroughly mix the stock and heavy cream and pour the mixture into the baking dish around the fillets.
7.    Cook the rolls in a preheated oven at 180°C (355°F) about 25 minutes.


Chicken Spinach Roll Recipe
Chicken Spinach Roll Recipe

1.    Chop the spinach.
2.    Cook whole mushrooms in boiling water for 3 minutes, drain, and then cut into slices.
3.    Mince the celery, onion, 2 bell peppers and garlic, roast them in butter to make them tender, then add spinach and sliced mushrooms. Cook stirring from time to time until the spinach wilts.
4.    When the smothered vegetables cool, add the eggs and croutons, season with black pepper and salt; stir the ingredients gently.
5.    Flatten the chicken fillets to 1 cm thickness, put some cooled spinach stuffing on it, roll and fix with toothpicks.
6.    Arrange the stuffed fillets on a baking dish and cook in a preheated oven at 190°C (375°F) for 20 minutes, turning them from time to time.
7.    Halve the green beans, boil some water and steam the green beans (about 5-10 minutes) until they are ready.
8.    Drain and rinse the canned beans.
9.    Chop cherry tomatoes; slice the remaining 3 seeded bell peppers and the red onion; shred the carrot.
10.    Mix green and canned beans, onion, carrots, tomatoes and bell peppers with olive oil, season with salt and pepper and stir.
11.    When the stuffed fillets are ready, remove the toothpicks, slice them and serve on a pillow of vegetable salad.



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