Chickens Polish

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3 PCs chicken

80 g melted butter

300 g chicken liver

250 g chicken bouillon

40 g butter

1 PCs egg

200 g loaf of stale

160 g sour cream

10 g wheat flour
what kind of flour should I choose? we'll show

200 g milk

bread crumbs

salt

ground pepper

greens finely chopped

For the stuffing bread soak in milk, squeeze, mince together with the liver, salt and pepper. Add milk, parsley, egg yolk, butter, whipped protein. Mix well.

Lift the skin of the chicken with the edges of the breast to the wings and the middle of the back, enter under the skin of the meat. The remaining stuffing attach to the inside of the carcass. Put the carcass back down on the frying pan in hot oil, pour the remaining oil and bake for 1 hour, basting with fat.

Mix the dry flour left over from frying the sochka, dilute the broth, boil, add sour cream. Pour the chicken sauce and warm it up for 20 minutes.

Ready chickens will retrobyte into two parts, pour the sauce over. Serve the remaining sauce separately.

How to choose a meat grinder. We'll show you.

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