What can you cook from a chicken? Many dishes, all delicious! Of course, you can also make it whole on the rotisserie. But a true housewife knows how to arrange each ingredient in such a way as to satisfy even the most demanding diners. And the little ones will surely be delighted by at least one of the dishes that we will reveal below.
Find out what you can cook from a stuffed chicken and please everyone!
What can you cook from a chicken: 5 recipes
From a suitably portioned chicken you can cook: a delicious back soup, a few slices of breast for the sweet tooth, a garlicky ostrich to lick your fingers OR baked legs and wings, plus a cold chicken from the claws and the rest of the bones and skins. Yes, nothing is thrown away!
For the ostropel you can make mashed potatoes with milk and butter (or with olive oil, if you want it more dietetic), also suitable for cutlets.
Don’t forget the salad, no meal without vegetables! It’s spring, so we have lots of tomatoes, cucumbers, green onions, radishes, and lettuce. Don’t waste them, they are delicious and, above all, healthy!
What can you cook from a chicken? See below the recipe for each of the 5 dishes.
1. Chicken soup with fluffy dumplings
Ingredients for the soup: back of chicken, an onion, 2 carrots, a piece of celery, parsnip, parsley root, a yellow pepper, a bunch of parsley, salt and pepper.
Ingredients for the gnocchi: one egg, 3-4 tablespoons of semolina, salt.
Method of preparation: Put the chicken back in a pan with 3 liters of cold water with a little salt. Skim the foam that forms to make a clear soup.
Wash and peel the vegetables, then cut them into larger pieces or cubes and add them to the pot when the meat is cooked and almost comes off the bone.
Remove the meat from the pot and chop the pieces of meat with your hands, which you then add back into the pot. Boil everything until the vegetables are soft.
Beat the eggs in a bowl, add salt and semolina, until a creamy composition is obtained, but it does not flow and is not very liquid. Place the bowl covered with cling film in the refrigerator for 10 minutes.
Separately, in another pot, boil 1-2 liters of water with a little salt. Remove the bowl with the gnocchi mixture and add one teaspoon at a time to the boiling water. Let the gnocchi swell and rise to the surface, then drain them with a slotted spoon on a flat plate.
After that, transfer the dumplings to the chicken soup and let them boil for another 5-10 minutes to flavor. At the end, season with salt and pepper and, before turning off the heat, add the chopped fresh parsley.
2. Tender chicken cutlets
Ingredients: a chicken breast, 2-3 eggs, flour, breadcrumbs, salt, pepper, oil.
Method of preparation: cut the chicken breast with a sharp knife into equal slices of 0.5 centimeters. Don’t hammer the chicken breast, it will lose all its juices and be tasteless!
Season the chicken breast slices with salt and pepper on both sides. Put 5-6 tablespoons of flour in a deep bowl or plate and 5-6 tablespoons of breadcrumbs in another plate.
Beat the eggs in a bowl with a little salt until frothy.
Pass the slices of breast in the flour on both sides (shake off the excess), then in the egg, then in the breadcrumbs.
Heat 3 fingers of oil (enough to cover the cutlets) in a large wok and fry the cutlets. Be careful, let the oil heat up well. One test to help you find out if the oil is hot enough is to insert the end of a wooden spoon into the oil. If small sizzling bubbles appear around it, it means that you can put cutlets.
Fry the cutlets on both sides until golden brown, then transfer them to a plate lined with paper towels to absorb excess oil.
3. Chicken stew with garlic and mushrooms
Ingredients: chicken legs and wings, one onion, 5 cloves of garlic, 300 grams of champignon mushrooms, thyme, 150 ml of tomato paste, salt, pepper, white wine, fresh parsley.
Method of preparation: salt and pepper the meat on all sides and brown it evenly. Remove the meat on a plate.
In the oil in which you fried the meat, put the chopped onion, the diced garlic and the sliced mushrooms. Let it simmer for 3-4 minutes, then turn it off with a glass of wine and tomato paste. Mix well, season with salt and pepper and boil everything for about 15 minutes.
After the time has elapsed, place the thighs and wings in the pan and leave on the stove for about 20 minutes or until the meat is soft and tender and the sauce is not thick enough. You can add a cup of hot water along the way if the sauce gets too low. Finally, after turning off the heat, you can sprinkle with chopped parsley.
You can serve this delicious chicken stew with mushrooms and tomato sauce along with a serving of polenta, mashed potatoes or baked potatoes.
4. Baked legs and wings
Ingredients: chicken legs and wings, salt, pepper, paprika, granulated garlic, a little oil, pan
Method of preparation: put the meat in the bag, pour a cup of oil and spices and mix well. Seal the bag and place it in a tray. Place in a preheated oven at 190 degrees and bake for 70-90 minutes.
Serve with mashed potatoes, risotto or spring salad.
5. Chilled chicken from claws, back, neck and skin
Ingredients: the claws, some chicken breast bones, the rump, the neck, the skins, 4 cloves of garlic, peppercorns, salt, 2 carrots, a packet of gelatin.
Method of preparation: Boil the claws and the rest of the bones and skins in 2.5 liters of cold water with a little salt, peppercorns and crushed garlic. Let it boil until the liquid has reduced by half. To make sure the liquid clots, add a packet of gelatin. Boil the carrots separately.
Remove the claws and bones from the liquid and strain. Cut the boiled carrots into rings and place them on the bottom of glass bowls. Pour the flavored liquid over the carrots and leave to cool until the mixture hardens.