Diet chicken from the movie "Station for Two"

Diet chicken from the movie "Station for Two"

Category: Meat dishes

Ingredients
chicken leg	400 BC
water	1.5 l.
onion, carrot	1 PC.
spices: salt, pepper, bay leaf	taste

Cooking method

• The prepared poultry carcass is placed in hot water.
• Remove the foam from the boiled broth, add chopped roots, salt and boil the bird at a low boil until tender (if the carcass is ready, then the cook's needle should pass freely into the thick part of the leg).
• For diets No. 1,5,7,8.9 and 10.
• In order for the meat to be tasty, it is placed in hot water, but if you need a tasty broth, the meat is placed in cold water.
• Film "Station for Two" 1982, USSR.
• director - Eldar Ryazanov
• Starring - Lyudmila Gurchenko, Oleg Basilashvili.
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"In order for the meat to be tasty, it is put in hot water, but if you need a tasty broth, the meat is put in cold water." Len, is this a joke or a mistake?

"In order for the meat to be tasty, it is put in hot water, but if you need a tasty broth, the meat is put in cold water." Flax, is this a joke or a mistake?

No, not a typo, and you didn't know that ...

No, I'm not in order to prick ... you just need to rewrite the sentence a little ... For example, transparent broth is more suitable ... otherwise, it turns out that you need to choose something tasty ... Do you understand? Here read again correctly ..

No, I'm not in order to prick ... you just need to rewrite the sentence a little ... For example, transparent broth is more suitable ... otherwise, it turns out that you need to choose something tasty ... Do you understand? Here read again correctly ..

Natasha, in both cases the broth will turn out transparent. Only meat will taste different

"In order for the meat to be tasty, it is put in hot water, but if you need a tasty broth, the meat is put in cold water." Len, is this a joke or a mistake?

Natasha, that's how it is written in all cookbooks ...

And if I need tasty meat and broth, what water should I put the meat in? ...

Everywhere there are mistakes and they need to be corrected ... I've analyzed the GOSTs and was in complete shock from some of the recipes. For an inexperienced person, this is an unsuccessful concoction and a disorder ... moral ... But if you were more attentive to your work, then everyone would be happy ... But books are published ...

And if I need tasty meat and broth, what water should I put the meat in? ...

Depending on what will be cooked from these products next ...

And if I need tasty meat and broth, what water should I put the meat in? ...

Then you need to cook meat and bone broth ... In cold water - bones, and in boiling water - meat. Here's what to do with chicken in this case? Ideally, for a tasty broth, you need a broth chicken, a kind of "sportswoman" ... Well, accordingly, if the goal is boiled chicken, then a broiler ...

I still think that boiling or cold water is just one of the options for success ... and there are a lot of nuances.
For all types of cooking meat or broth .... You can also mention a quiet fire, is it important? ...
And remove the foam? ...
And when is it more correct to salt? (30 minutes after boiling or at the end?) ...
I know a secret about chicken broth, maybe someone will come in handy ... aesthetically th! ... so that during the cooking process our chicken does not spread its legs and wings, we will give it a neat look. To do this, on the poultry carcass, below the breast, we make two incisions and fill the legs in them, and bend the wings to the back. There will be a very cute chicken!
And someone cuts off the ass? They say that it can (due to hormones) give a bad taste and haze.
I didn't have any big problems with the whole chicken. But the problem with offal ... How to cook a transparent fragrant chicken broth from the neck, head, heart, stomach, wings. I always dream of a light amber broth. But it does not always work ... And according to the rules, first the broth is boiled over high heat, after boiling three times, add one tablespoon of cold water, each time it is allowed to boil again. Then the heat is reduced to a minimum and cooked until tender. But that didn't work for me. Maybe you know a secret, share ...
Well, the biggest secret is the chicken itself. HOME! The best chicken broth is obtained from poultry, with a verified passport, which was fed with grain and did not use chemical additives during cultivation. I even agree to not perfect broth ...

I have a homemade chicken with a passport and no additives! : girl_curtsey: Our local joke about this "The chicken is your own, not purchased, so boil it for 1-2 hours" will not work less: yes: But I will tell you the taste of the broth, mmm ...

And my grandmother always cooked broth (and taught me so) using this technology. We cut off the lump (ass-ass), put the chicken in cold water. Bring to a boil, immediately drain this broth and then rinse the chicken and cook, removing the foam. Salt at the end of cooking, add carrots and onions to the broth without the very top skin, we don't remove the second one, peppercorns and at the very last moment lavrushechka, the broth turns out to be golden and really dietary. After cooking, take out the onion immediately (I throw it away, there are no fans of it), too. You can just drink this broth. Serving to sprinkle greenfinches (I usually dill).

Nadia described it deliciously. That's right, an extra tail ... But there is a tail (tail) and a guska. In my opinion, the words are similar, but the meanings are different. Something refers to the ass, and something to the part of the brisket (where there is fragility ...) What is where? Who knows?

Nadia described it deliciously. That's right, an extra tail ... But there is a tail (tail) and a guska. In my opinion, the words are similar, but the meanings are different. Something refers to the ass, and something to the part of the brisket (where there is fragility ...) What is where? Who knows?

Tail - tail wedge-shaped part of the bird's body, rear.

Nadia described it deliciously. That's right, an extra tail ... But there is a tail (tail) and a guska. In my opinion, the words are similar, but the meanings are different. Something refers to the ass, and something to the part of the brisket (where there is fragility ...) What is where? Who knows?

Thank you! Guzka (ass) is that in part E is at the very bottom. I always delete it. even when baking.

what good fellows, while I was busy with my family, you figured everything out

Wow, how interesting. And what about the other parts? F Is it ribs?

Thank you! Guzka (ass) is that in part E is at the very bottom. I always delete it. even when baking.

Girls, you do not need to remove the entire tail, but only the gland that is on it. the tail itself is fat and very tasty.

Wow, how interesting. And what about the other parts? F Is it ribs?

No, it's a breast.

Well, yes, breast. And then the ribs are somehow unethical to the chicken.

Wow, how interesting. And what about the other parts? F Is it ribs?

C-wings, F- breast, B- thighs, A- leg, E- back, lower tail,

Both the broth and chicken are delicious if, as Nadia wrote, the first broth is drained. Then pour cold water over the chicken and bring to a boil very slowly. I put on a small fire. Then remove the foam and cook on very low heat, so that the boil is almost invisible. Further, everything is according to the recipe of Nadia's grandmother

Both the broth and chicken are delicious if, as Nadia wrote, the first broth is drained. Then pour cold water over the chicken and bring to a boil very slowly.I put on a small fire. Then remove the foam and cook on very low heat, so that the boil is almost invisible. Further, everything is according to the recipe of Nadia's grandmother

That's right, I've been cooking all my broths like that for 25 years. And you can also fry the whole onion in a dry frying pan and in broth! Smakota! The main thing is to catch a chicken! =)