How to make Chicken Kiev like real Ukrainian
Chicken Kiev is famous around the world and for sure, many have at least a theoretical idea of the complexity of cooking this meal; however, this is one of the reasons why it is often shrouded with mystery. Today we suggest slightly lifting the mysterious veil and looking at the cooking process of this meal in a non-standard way. But for those who do not like to cook, but prefer to eat, we have an amazing Gastro Tour in Kiev.
How to make Chicken Kiev?
So, it is well known (one can see it in all culinary shows) that traditionally classic Chicken Kiev is made from whole chicken breast – it is separated from whole chicken with the wing bone, which at the end will be decorated with elegant paper roll. After this fillet is thoroughly beaten, piece of butter is put into it and covered with a small part of fillet, which was previously separated from the bigger fillet; all this is wrapped in a tight roll, breaded twice with white breadcrumbs and thoroughly deep-fried. That is all. Now the most important task is to prevent the butter from leaking because it is what defines if Chicken Kiev is cooked correctly or not.
Today there is a technology that allows modern restaurants and public catering cooking Chicken Kiev weighing only 120-140g; at the same time, it is cooked from regular fillet. The fact is that today it is customary to use only part of chicken breast, about 80-100g, but the wing bone (from a completely different chicken) is added in the end of cooking. Classic shape for Chicken Kiev is the shape of the cone – rounded at one end and pointed at the other. A wing bone, specially wrapped with a piece of butter in a patty, is from the round side and is decorated with paper roll.
Keep rewinding: https://guideme.com.ua/how-to-make-chicken-kiev-like-real-ukrainian/
Many foreigners visiting Kiev, Ukraine taste Chicken Kiev. Real Ukrainians decided to share the recipe in detail and with photos of how to c