Chicken gourds, recipe

When you have a good mood, you want to cook something extraordinary. Today you are romantic? Then let's prepare an unusual dinner for two. And the main component of the romantic menu will be the gherkin gherkins. The recipe for their preparation I borrowed from a friend who boasted that he was preparing a romantic dinner for his lady, and she highly appreciated it (women generally appreciate the men who cook for them). Chicken-gherkins are baked entirely and are much more delicious than a normal mature chicken.

So, we will buy small chickens, called gherkins because of their small weight, from 400 to 500 grams, by analogy with cucumber-gherkins. Tender gherkin meat is preferable to those who keep a diet, as it is not spoiled by the large number of mixed fodders used on poultry farms. Some believe that the smaller the chicken, the better, but I like the larger chicken gourds.

Recipe one requires the presence of the following products: two gutted chicken, a pair of glasses of dry white wine, a couple tablespoons of butter, a pair of cloves of garlic, 100 g of walnuts, one grapefruit, a couple of spoons of plum jam, black pepper and salt.

First we prepare the filling. To do this, out of the half of yesterday's loaf cut the crumb, then cut it into small cubes. After that, pour in a skillet of lean oil and, when the oil warms up, we put in it sliced bread and fry over medium heat. Fry the bread for about 3 minutes. To a ruddy crispy crust, to get crackers.

Walnuts are very finely chopped, chopped garlic. Next, the nuts are mixed with garlic, jam and grapefruit juice. We make sure that the mixture does not turn out thick, and if this happens, just add a couple of spoonfuls of water. Now everything is mixed with breadcrumbs. With this stuffing we stuff our chickens and pin them with a toothpick. It turned out stuffed chicken cornichons. The recipe assumes their further baking, so at this stage we will turn on the oven and heat it to 250 degrees. Now add the gherkins to the baking tray, add salt, pepper and oil it. Wings and legs are wrapped in foil. We put chickens in a preheated oven. After 5 minutes, lower the temperature in the oven to 170 degrees. A tray with gherkins get out of the oven, top to pour chicken with champagne and return it to the place in the oven. We will bake them for about 40 minutes, but every 10-12 minutes, do not forget to water them with champagne. We serve the table hot. We decorate the legs with paper flowers, light candles - a romantic dinner is ready, and our gherkin gourds are on the table. The recipe is simple, so dare, surprise your loved ones. But do not forget about the side dish - it will be good asparagus or salads made of fresh vegetables.

If for some reason you did not fit the first option, and you think how to cook chicken gherkins differently, then maybe you like the following way.

Chicken-gherkins baked in leaves of mother-and-stepmother. Fresh leaves of mother-and-stepmothers are extremely useful, and in this dish they do not allow the chicken to be overcooked, and the dish turns into a spicy and fragrant dish. Required products: 4 chicken gherkins, 4 slices of bacon, 8 large fresh leaves of coltsfoot, two fresh branches of thyme and rosemary, a couple tablespoons of lean oil, a couple of tablespoons of balsamic vinegar, salt and pepper. Chickens are washed, dried on a paper towel. Then, with salt and ground pepper, rub the chicken on top and inside, we put several leaves of thyme and rosemary into the abdomen. In a large frying pan heat the lean oil, fry the chickens until golden brown. Then wrap the legs and wings of the chicken with foil, and around the carcass - a strip of bacon, on top of the bacon on the breast lay the leaves of the mother-and-stepmother, we sew all this with a string. We put it in a pan, at the bottom we pour out the oil from the frying, water it with balsamic vinegar and put it in a well-heated oven. Chicken-gherkins are baked for 45-50 minutes. In the oven at 220 degrees.

Now you know how to cook gherkins in at least two ways. The main thing is that the chicken is well fried, but not overdried.