CHICKEN

Chicken meat is extremely tender and juicy, suitable for every palate. Everyone loves it, while children simply adore it, especially the chicken “white” (breast).

Chickens can be breaded, gratinated, baked in the oven, and chicken perkelt (goulash with cream) is also famous, which will add variety to your kitchen.

We recommend trying grilling a boneless chicken, which will be a real delicacy and a novelty on your menu – instructions for practically deboning a whole chicken can be found on our website soon.

BREAST

Bone-in, skin-on breasts are best prepared in the oven surrounded by potatoes and carrots.

Marinade for chicken breasts:

• 1 purple onion
• 1 yellow onion
• 2 cloves of garlic, roughly chopped
• a little coriander, parsley and bay leaves
• black peppercorns
• 1 teaspoon oregano
• 1 cup wine vinegar
• 3 cups oil
• salt

Mix all ingredients with wine vinegar and then just stir in the oil and add salt to taste.
Be careful, don’t overdo it with the leaves and oregano if you don’t like too intense a flavor.

FILLET

Currently the most popular piece of chicken meat, which owes its popularity primarily to its simple preparation and wide range of preparation options.
It is used for breading, risotto, in combination with white sauce, and it can also be stuffed with various ingredients and fillings.
When frying chicken steaks in a pan or on the grill, fry the meat briefly on both sides because if it is fried for too long, the meat loses its softness and becomes dry and hard.

CHICKEN LEGS

For the best flavor, it is best to marinate the leg of lamb the day before.

Try preparing the leg of lamb in a mustard marinade:

• 1/2 cup lemon juice
• 2 tablespoons mustard
• 1 teaspoon salt and a little black pepper (we recommend freshly ground)
• 1 cup extra virgin olive oil

You can grill the leg of lamb in a grill pan or in the oven, whichever suits you best.

WINGS

They get their sweetest taste when grilled in good company.
Tip – when grilling, remove the tail (the back part of the wings) so that the wings cook faster, easier and more evenly.
Serve them with different sauces, and one of them that we recommend is:

• 1/2 cup sour cream
• 10 dkg Gorgonzola or Roquefort
• 1/4 cup mayonnaise
• 1 small clove garlic, chopped
• 1 tablespoon milk
• juice of 1/2 lemon
• salt and ground pepper (freshly ground is best)

Mix all ingredients and blend. Add salt and pepper to your taste. For a more intense flavor, press the garlic with a fork or spoon after chopping to release its juice and give a stronger flavor to the sauce. Be sure to store the sauce in the refrigerator until consumption.

BACK

Many gourmets believe that the sweetest meat in chicken is found on the back.

Ideal as meat for making chicken soup and soup stocks.

LEG QUARTER

Classic drumstick, shoulder cut off so that part of the back remains on it.

LIVER

The quickest and easiest way to prepare liver is by frying it in a pan with a little fat.
TIP: use our goose fat, which will give the liver a special flavor, and is also healthier than lard or oil.

Make homemade chicken liver pâté from the liver.

STOMACH

Excellent as an addition to soups or for making goulash.