Chicken of the woods recipe

Chicken of the woods recipe

Start by separating the mushroom shelves so you can access all the nooks and crannies. Avoid adding mushrooms for too long.

Forest chicken(forest mashroom)


4 2 oz of young forest chickens, small hand size. Just think of it as a chicken

Useful flour is generally, depending on the diet, about 1 cup

real salt and fresh black pepper to taste

1 free squeeze the delicious paprika

1 minuscule press cayenne pepper

3 sliced ​​eggs

6 Tbsp Specified spread or ghee, cooking or adding other cooking oil mixes and salt-free margarine

A few shoots of fresh thyme discretionary thyme

A small clove of garlic cracked gently behind the discretionary blade

Lemon wedges for serving

How to Prepare

Take your pieces of chicken mushrooms and cut a large part where the stem begins to attach to the tree. Wash and dry the mushrooms well, which will help taste the next.

Season the flour with a fine touch of salt, pepper, paprika and cayenne to taste (after cayenne). Toss the mushrooms first in the flour, then, then in the egg, then, then the flour again.

Warm meal with 1/4 cup cooking oil, such as 2 tbsp salt-free margarine. Add your chicken bread mushrooms, ground cloves, and thyme.

Cook the wild chicken until lightly browned on each side, for about 4-5 minutes, add extra oil in case the skillet is dry, touch the mushrooms with a paper towel quickly to drain the excess oil, sprinkle some salt to finish and serve properly. .

Rate of chicken of the wood recipe 

Restaurant / restaurant specialists will buy computerized mushrooms for anywhere between $ 12 - $ 25 per pound (or more for novels). Chickens get the highest end of that reach, about $ 20 per pound. In the event you find them selling in a store / community, you may expect to pay $ 25 / lb or more.

Chicken Empanada recipe


1 1/2 lb raw chicken breast cut into cubes

1 slice of medium-sized onion

1 tablespoon crushed garlic

1 cup chopped potatoes 

1 cup chopped carrot

1 cup green peas

1/4 cup dried

1 teaspoon salt

1/2 teaspoon ground black pepper

4 tablespoons + 1 teaspoon sugar

1/2 piece of chicken cube

2 tablespoons cooking oil

3 cups flour

6 tablespoons cold water

1 slice of raw egg

1 cup cold butter

1/2 teaspoon baking powder


Create the filling by pouring cooking oil into a bowl and then letting it warm up

When the oil is hot, fold in the garlic and onion

Add chicken breast immediately, then cook until lightly browned (about five minutes)

Add water and chicken there, then simmer for 10 minutes

Add the carrots and potatoes and stew for 5 minutes

Add raw, dried peas, and 1 teaspoon sugar at a time, for that extra 5 minutes

Sprinkle 1/2 teaspoon of salt and pepper. The mood swings kill the heat, soak up too much liquid, and keep it away.

Make the batter by joining the dry fixings in a mixing bowl starting with flour, 4 tablespoons. sugar, preparation powder, and 1/2 teaspoon salt. Mix well using a wire whisk.

Cut the spread into small pieces in a mixing bowl with the dry ingredients (margarine should be cold and firm before doing this)

Stir in the water tightly and mix everything thoroughly until the mixture is incorporated. You can use a cake blender to make the cycle easier.

Mix the batter into individual pieces by getting a piece from the whole mixture and moving it to your grill until the rounded frame is round. Do this until all the mixture is consumed. Place in a cool place for about 20 minutes

Smooth the round mixture by squeezing it with the palm of your hand facing upwards. Use a rolling pin to slide it completely while creating a circular motion.

Arrange about a quarter to a large portion of the filling cup (chicken cooked on the first trip and not much) in the center of a smooth batter. Attach the batter to the longest edges (you should have made half a month of dough) and press the edges and apply. (refer to the strategy video)

After each filling, break the egg and separate the whites from the yolk. Beat the egg white and then add a little water and lighten the lid by brushing with a washcloth.

Place a sheet of wax on top of the preparation plate or oil on a hot plate at the same time, at the same time holding the prepared batter firmly.

Preheat oven to 400 degrees Fahrenheit for 10 minutes. Prepare the dried batter for 25 minutes at the same temperature.

Remove from the stove.

Serve hot. Share and Enjoy.

Post a Comment