Difference between revisions of "Suffed hen/chicken"
RealRecipes (talk | contribs) m (Text replace - "Category:Bulgarian Meat Dishes" to "Category:Meat Recipes Category:Bulgarian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 teaspoonful of ground dry savoury | * 1 teaspoonful of ground dry savoury | ||
| − | == | + | == Procedures == |
# First prepare the filling - pour boiling [[water]] over the grouts and add half of the [[sauerkraut]], thinly cut. Then add the [[oil]] and 2 coffee-cupfuls of warm [[water]] and stew the [[sauerkraut]] in a covered pot on a slow fire. Season it with the savoury, the [[pepper]] and the red pepper. | # First prepare the filling - pour boiling [[water]] over the grouts and add half of the [[sauerkraut]], thinly cut. Then add the [[oil]] and 2 coffee-cupfuls of warm [[water]] and stew the [[sauerkraut]] in a covered pot on a slow fire. Season it with the savoury, the [[pepper]] and the red pepper. | ||
# Stuff the poultry with this filling and sow it up with a scalded white thread. Lay the rest of the [[sauerkraut]], also thinly cut, on the bottom of the pot you are going to cook in, and put the poultry on top. | # Stuff the poultry with this filling and sow it up with a scalded white thread. Lay the rest of the [[sauerkraut]], also thinly cut, on the bottom of the pot you are going to cook in, and put the poultry on top. | ||
Latest revision as of 10:20, 15 July 2012
Description
Ingredients
- a hen,
- 3 coffee-cupfuls of grouts,
- 1 coffee-cupful of vegetable oil,
- half a head of pickIed cabbage /sauerkraut/(or fresh cabbage),
- 10 corns of pepper,
- 2 teaspoonfuls of red pepper,
- 1 teaspoonful of ground dry savoury
Procedures
- First prepare the filling - pour boiling water over the grouts and add half of the sauerkraut, thinly cut. Then add the oil and 2 coffee-cupfuls of warm water and stew the sauerkraut in a covered pot on a slow fire. Season it with the savoury, the pepper and the red pepper.
- Stuff the poultry with this filling and sow it up with a scalded white thread. Lay the rest of the sauerkraut, also thinly cut, on the bottom of the pot you are going to cook in, and put the poultry on top.
- Pour water and sauerkraut juice in equal proportions, to cover 2/3 of the poultry's height with the liquid. (If you have no sauerkraut juice available, pour only water.) Before putting the lid of the pot, cover it with white paper.
- Stew on slow fire until the meat gets tender. Serve this dish with a salad of roasted or pickled peppers. You can also garnish it with pickled cucumbers or stewed carrots.
