What can be cooked from boiled chicken?

Fans of rich broths sometimes puzzle over the question: what can be made from boiled chicken? Of course, it is easiest to simply crumble it into soup or put it in the refrigerator, so that it can be used later as a simple meat snack. But this is so banal, so boring... Meanwhile, our Slavic ancestors, even in hoary antiquity, made hundreds of delicious dishes from this bird. It remains only to show imagination and recreate a few simple recipes.

Red hut with pies

No meat is used for making pies more often than chicken. It is both tasty and dietary, and for the price - quite a budget option. It is important that this product is combined with absolutely any other - from potatoes to cereals, from turnips to carrots. So it turns out that you can endlessly combine, making baking new and original every time.

In the Urals and Siberia, housewives pampered their families with lush rich loaves, which were seasoned with mushrooms, boiled chicken and fried onions. To do this, between two layers of yeast dough, the filling was laid out: long strips of meat mixed with onion stewed in butter and salted milk mushrooms (in the season instead of them they could take boletus, russula or chanterelles stewed in sour cream). The pie was tall, round, incredibly fragrant and very satisfying.

Everywhere in Russia, an open kurnik was popular, the dough for which was started on sour cream. The recipe is so simple that even a novice cook can easily perform all the necessary manipulations. For the dish you will need to take:

  • boiled chicken breast (or both legs);
  • at least three large bulbs (more can be);
  • cheese - 150 grams;
  • butter - 150 grams;
  • half a glass of sour cream;
  • one and a half glasses of flour;
  • one egg;
  • vegetable oil;
  • spices.

The dough is elementary. Sour cream and melted butter are beaten with an egg, a good pinch of salt is put there, flour is poured out and everything is kneaded with high quality. After that, not too cool "semi-finished product" should be kept in the cold for an hour, so that it would be easier to work with it further.

Meanwhile, the filling is being prepared on the stove: the onion, cut into half rings, is sautéed in butter until golden-sunny. At the very end, chopped boiled meat and spices, which you like more, are added to it. The dressing should cool slightly.

The chilled dough is rolled out into a layer, a small side is formed from the previously cut piece, which will prevent the filling from escaping onto the baking sheet. Onion and meat are placed in this sour cream "basket", cheese is rubbed on top - it will cover the chicken with a thick enough layer. Put the pie in a hot oven for about half an hour. A couple of minutes before the final, you can sprinkle the top with chopped herbs and crushed garlic.

It should be borne in mind that boiled chicken can be a little dry - especially the breast. Therefore, it should be "moistened" with something. If onions in the family do not enjoy love, instead, you can take stewed cabbage or zucchini, add more butter, sour cream or heavy cream to the filling.

Pie rhapsody - foreign delights

It would be naive to think that baked goods with chicken were loved only in Russia. In France, an open pie with boiled fillets was made from unsweetened shortbread dough, for which about 50 g of butter, a quarter of a glass of water, a pinch of salt, one egg and a glass of flour were mixed. They froze it slightly, then rolled it out and laid out the filling: chopped meat, fried mushrooms, onions and broccoli (the latter were usually taken twice as much as chicken).

From above, the semi-finished product was poured with a special sauce from a glass of heavy cream, a piece of grated cheese, a couple of beaten eggs and a pinch of nutmeg. This yummy was baked for about forty minutes at medium temperature and turned out to be incredibly tender, reminiscent of a thick omelet with meat and vegetables on a thin flat cake.

Choux pastry stuffed with chicken, bell peppers, olives, parmesan and basil was a success in Italy. In Greece, they made a Serre-style pie with noodles, meat and cheese. And in Mexico, finely chopped chicken was simply wrapped in tortillas, flavored with beans, hot chili, fresh tomatoes and herbs. And everyone was delicious!

Top class treats

Fillings are not all that can be made from boiled poultry fillets. A little bit of effort and you will have a chic dish for a festive table - for example, a gourmet meatloaf with nuts and prunes. It will require:

  • one boiled chicken;
  • half a cup of walnuts;
  • Half a cup of dried pitted plums;
  • about 100 ml of sour cream;
  • 3-4 cloves of garlic;
  • salt and pepper to taste.

The prunes are soaked, cut into thin strips and stewed with a drop of water for 5-10 minutes. Walnuts are crushed on a grater or using a hand mill. The chicken is boiled until tender in salted water and cooled. Now you need to carefully remove the skin from it - it will become the basis of the roll. If suddenly it didn't work out, you don't need to get upset, nothing fatal happened - for the same purpose, you can use thin pita bread or large lettuce leaves.

A cling film is spread on the table, the base is put on top, and on it is the chicken meat, which must be cut from the carcass with the thinnest but widest plates. Sour cream is mixed with crushed garlic and the fillet is greased, then the prunes are spread, spreading it over the entire area, and sprinkled with nuts.

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The last thing left to do is to gently roll up the roll, pulling up the film. Press down so that it compresses better and takes the desired shape, wrap it in food grade plastic and put it in the freezer. After a couple of hours, the product is ready to serve - it is cut into thin slices and decorated with fresh herbs.

Very simple and very beautiful

Poultry fillet is an ideal base for many salads. Most housewives, when deciding what can be made from boiled chicken meat, will remember Caesar with its original sauce and crispy croutons. Light and nutritious, it has indeed become incredibly popular around the world, but this is just one of the options for a holiday snack.

It is quite easy to create for guests and households a genuine masterpiece called "Watermelon Slice". For the dish you need to take:

  • boiled chicken breast;
  • half a jar of olives (necessarily black, pitted);
  • thick-skinned tomatoes and small cucumbers - 2 each;
  • 100 g of any hard cheese;
  • Mayonnaise for dressing.

The meat is cut across the grain. Cheese and cucumber are rubbed coarsely into separate bowls. A watery pulp with seeds is obtained from the tomatoes, and the rest is crumbled into small cubes. Olives are chopped into rings, but 5-6 pieces are divided lengthwise into halves - they will be needed for decoration.

Chicken (whole), cheese (2/3), olives in slices are mixed in one plate. The salad is seasoned and then laid out on the prepared dish in the form of a wide slice. Now the main thing is to show artistic talent and how to decorate it so that it really looks like a slice of watermelon. On the outer edge there are cucumbers, they will play the role of a green crust. Then - a thin strip of cheese, and after it to the end - tiny cubes of tomato.

The final touch is a few halves of olives, which will represent the bones. You just can't take your eyes off such a treat!

In fact, you can cook literally anything you want from boiled chicken. If you grind it and lightly grind it with onions, you get a great pasta sauce base. It is enough, after beating the minced meat with milk, butter, egg, a little flour, send this "cocktail" to the oven - and after about half an hour the most tender meat soufflé will ripen. Satsivi, fillet in beer batter, Bashkir stew, azu or beshbarmak - such exquisite dishes will certainly diversify your menu and bring a lot of pleasure to gourmets.

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