TASTY GARLIC CHICKEN WINGS - easy food recipes for dinner to make at home


How to cook chicken with garlic and giblets

You will need
    • 1 chicken
  • chicken giblets (hearts
  • liver
  • stomachs)
  • 1-2 heads of garlic
  • parsley (if desired)
  • salt
  • pepper to taste
  • 150 ml of olive oil
  • 250 g white bread
Instruction
Best of all, of course, take a steam bath.chicken- Fresh meat will be more tender and more useful. However, it's okay if the chicken is frozen. Maybe looking in the freezer of your fridge, you thought about a delicious chicken that smells fragrantgarlicand covered with a crisp? Then - put the carcass to thaw. In the meantime, start cooking stuffing.
Take the giblets that were inside the chicken, or maybe you bought them in advance? Then the filling will be more. Rinse well. Fold the cooked offal and softened breadcrumbs into the blender bowl (perhaps you use warm milk or boiled water for this purpose).Peel a few cloves of garlic and add them to the future filling. Some housewives add finely chopped greens to the filling. Focus on your taste, but as a rule, in this case use parsley or a little thyme. Grind all ingredients into a homogeneous mass. Now you need to salt and pepper your stuffing to your taste. Add a little olive oil and mix. You should have a filling that is convenient to mix and form a ball, like from a dough.
In preparedchickenput the stuffing. Hole can be stabbed with small culinary skewers or toothpicks. If they were not at hand, you can use the grandmother's way - take a stern thread and a large needle and simply sew up your chicken. Insert the ends of the wings into small incisions on the carcass, tie the legs.
Preheat oven to 180 degrees. While the oven is heating, smearchickenolive oil. To add flavor and spicy taste, squeeze a couple of garlic cloves into a bowl of olive oil, then the crust will be even more delicious.Salt and pepper can be added to the mixture for coating, and you can salt and pepper the carcass during frying.
Bake your chicken withgarlicandgibletswill be in about an hour. To test readiness, pierce the chicken with a sharp thin stick. You can make a puncture with a fork or knife. If a pinkish juice flows out of the puncture - the chicken is not ready yet, leave it to bake for a while.
Remove the strings and skewers from the finished chicken. Servechickenfromgarlicandgibletsneed a large warm dish.


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