Potatoes with chicken for lunch

If you think about what to cook from potatoes and chicken, you can find some interesting options.

From the boiled poultry, you will get a broth that you can drink or use as a basis for the first dish.

Potatoes with chicken can become a second course. It all depends on your taste, preferences and the number of people at the table.

Regardless of the kind of potatoes with chicken in your table, you need to start with the processing of the bird.

If it's whole, we'll pluck the carcass with tweezers. The remains of feathers are burned on the fire of the gas stove. With your right hand, take the bird's head, grasp the left hand with your left hand. We turn the carcass over the fire, substituting under the tongues of flame those places where there are remains of feathers. Pay special attention to creases under the wings and paws, as well as the tail.

We cut off the head, then the neck. This should be done in the place where the vertebrae are connected. This area is easily palpated with fingers. You do not need to cut your head with an ax: you can break the bones. Their hard and sharp particles are undesirable in food.

We vsparyvaem bird abdomen. This must be done carefully, so as not to hurt the insides, otherwise the taste of the meat will spoil the bile or the remnants of undigested food from the stomach. Open the chicken can be a garden pruner, large scissors from a kitchen set or a knife.

Gently remove all of the carcass. We need a heart, a liver and a stomach, the rest can be thrown away.

Gently open the stomach and clean it. Then the entrails and chicken should be rinsed well.

Your attention is offered a simple lunch recipe, which allows you not to puzzle over how to cook chicken with potatoes. But there is one nuance. Since the broiler is not suitable for cooking, it is necessary to use a home (soup) chicken, and it is cooked for an hour and a half.

To the bird does not take up much space in the pan, you need to separate it with a pruner into six parts. Two hams, two wings and a body, cut into two parts, put in a pot of water and put it on a big fire. To what is cooked, add the stomach of the bird. Her liver is cooked quickly, so she rushes into the pan in twenty minutes.

Potatoes with chicken will turn out delicious and lean if you drain the water when it boils for the first time. After this, it is desirable to wash the meat.

We put the pan with chicken for a big fire. Now we clean two medium or one large onion, two small carrots, red bell pepper. If there is no pepper, you can use the dried mixture. This is necessary in order to give the chicken flavor.

Cut halves of onions and carrots, red pepper and throw them into a pan. In the absence of fresh pepper, a tablespoon of dried, crushed product falls into the container.

When the water boils, throw in a saucepan a tablespoon of table salt, one bay leaf, two peas or half a teaspoon of black pepper.

We peel the potatoes from the peel, cut it into four parts and throw it into the pan where the bird is.

Potatoes with chicken should be boiled for ten minutes. Until its final preparation is still far away.

We catch the potatoes with a noise and put it aside so that the water comes off.

After the chicken is cooked for about fifty minutes, we heat the pan on the stove. Pour into it two tablespoons of vegetable oil and fall asleep potatoes. Now you can clean a couple of cloves of garlic, crush them and throw them into a frying pan.

The potatoes are not covered with a lid and fried over a slow fire for ten minutes until a golden crust appears.

When the chicken is ready, the broth is drained into another container through a colander and distributed over the cups. Boiled vegetables can be thrown away.

Meat is laid out on a wide dish, smeared with mayonnaise and decorated with feathers onions.

Hot potatoes before serving are sprinkled with finely chopped dill and grated cheese.

Broth, chicken and potatoes on the table is well complemented with slices of fresh white bread, cucumbers, tomatoes and halved boiled eggs under mayonnaise.