Chicken Tea Kettle
Today, the planet Earth is home to about 25 billion chickens, 4 times the number of human beings. For many years, chickens can proudly boast of being the most eaten meat in the world, available almost everywhere throughout the year. Poultry has advantages compared to beef, pork or other animal protein sources, because with it you can hardly go wrong: the chicken tea kettle is always tender and not too chewy, as is often the case with the beef. And it's so easy to prepare . . This is the reason why the chickens make it easy for creative cooking. Look a little 'around and find lots of tasty recipes that fit even those with tight deadlines for cooking. Roasted, grilled, poached, boiled in broth . . you can create something extraordinary if it focuses its attention on the taste more, which in most cases is given by the sauce or marinade. Here it is: all kinds of meat have almost the same amount of cholesterol. The chicken tea kettle is no better than "red meat"? Actually yes because it has less saturated fat. In fact, studies indicate that eating white meat will significantly decrease the risk of heart attacks and other coronary disorders. But if you want to stay on the safe side, you should avoid chicken tea kettle skin because it contains twice as much saturated fat than meat. We must take precautions with raw chicken tea kettle to avoid bacterial infections. It should not come into contact with foods that are served raw. If the marinade, place the chicken tea kettle in the fridge and eventually eliminate the marinade. . . Pour into individual dishes and bake in hot oven (200-220 °) 10-15 min. The sauce will change color and consistency. Back with more recipes, including one dear to my heart, that of chicken tea kettle soup, a recipe of my grandmother, or time we lived just across the wall of Diyarbakir, the door of Merdin ("Hemu dibûn kom li ber Beden"). Little info for those who wish, you can now subscribe to my newsletter, which you will receive a mail when a recipe will be published. The section on the left in "Newsletter. ". It is imperative to choose a chicken, those with a yellow and hard bones. (I do not know how this variety is called in French). So what makes it better is the use of the mixture of five spices that are easily found in grocery stores, and has a stronger flavor than black pepper. You can put the songs you want in terms of the first cut, we must separate the pieces as the feet for example. Remember a little blank as it adapts well. Place the chicken tea kettle in another pot, add tomato paste and pepper, and a 1 / 2 ladle of broth, stir. Add pepper and adjust salt. Gradually add ladles of broth to cover the pieces. Cut the tomatoes, cucumber, onion and pepper pieces. Chop the mint leaves and parsley. Season with salt, lemon and pomegranate. Mix together. For us Kurds, the biriyani is a dish famous in southern Kurdistan, to Zaxo Hewlêr (Erbil). To the north, it is scarce, or perhaps in the region of Sert (Siirt). Wash the rice with water, until water runs clear. Pour the rice into a bowl and pour the contents of a chicken tea kettle of boiling water and 2 teaspoons of salt. In doing research on Kurdish soil and wealth, I discovered that the Kirkuk area and Souleymane (present capital of Kurdistan in Iraq) even at that time was full of abundant fruit and grain. See here the excellent text "Knowledge of Kurdish". "It was probably one of the centers where man first cultivated species of wheat and barley. He also cultivated peas, lentils, chickling, flax has been grown in the hills of Kurdistan in the third millennium before Christ. And picking fruits: olives, almonds, pistachios, figs, grapes and even preceded agriculture. ". That's why I decided to make a dish of pistachio, pistachio because a lot is still used in cooking Kurdish (on the grill, in meat, rice, desserts, etc. ). . Lay the chicken flat. For my part I have a bone white, but there's the sides that have cracked. . use a white ready it will be more simple!. Grind the nuts to reduce the end pieces. The spread on some chicken. (Keep a few for decoration) You can brush a little oil on the empty part. Melt the margarine and oil in a saucepan. Add the barley seeds. Cook the barley until it is golden brown, brown. Add the drained rice. Re-mix it until the rice becomes translucent (2-3min). Finally add the stock. Mix together, adjust salt, close by a lid and reduce heat to a minimum. Cook until total evaporation of water. Book cover. While the rice is cooking, bake the chicken tea kettle for about 20 min (with wax paper, ca avoid burning). I alternate, I first put on the bottom plate, then I brown on the top plate. Note: Out of respect for my blog and for the Kurdish culture, and those who put a link to this site are asked to reference it only as "Kurdish cuisine. ". . .