Chicken on a skewer

Christmas indeykaVymyv carcass, put into the incision, which is removed through the bowels, a mixture of spices: 8-10 peas black pepper, 2 whole allspice, pinks 2-3, 2-3 bay leaves and finely chopped onion and garlic. You can add a little cinnamon. If the chicken greasy, enclose 50-70 g butter or margarine. A mixture of diluted spray of vinegar or vinegar (you can applesauce). Then the incision stitched cotton thread. Top Bird rubred mixture of salt and ground black pepper. After Skewer legs to tied the thread to spit. Grill included in the slow rotation. At a temperature of 300 degrees in the oven cooking process takes 40-45 minutes., Readiness is determined by the browned crust. Grill is better not to use, because chicken, obgorev outside, can remain damp

inside.

Chicken on a bank

The incision is extended to the carcass, and carcass itself rubred mixture of salt and ground pepper inside and out. Spices are added in half-liter jar and filled with water with the addition of vinegar. If you use household vinegar, pour it 60-80 grams, and then pour water jar to about 400 grams. In the oven put the pan, and it bank with spices, which planted a chicken. The process can be controlled both by light brown on top, and on the boiling liquid in the bank. Full boiling must not be allowed to burnt spices do not spoil the taste birds.
Rozhdestveniky goose

For its preparation required: goose, 0,5 kg of pork, 1 / 2 cup butter, onion, celery, 1 / 2 cup dry wine, 1 tsp rosemary or thyme, cranberry glass, a cup of lemon peel, 1 / 2 cup pistachios, 1 / 4 cup brandy, 2 eggs, beaten, lemon, 1 tsp sliced ham, 1 / 2 cup sugar syrup, salt, and pepper.
Fry the pork. In butter, sauté onion and celery, add wine, boil one minute. Mix the pork with vegetables and herbs, add cranberries, ham, pistachios, salt, pepper, pour the eggs and brandy there.
Guster nichinite mass with pork, rub the outside with salt, pepper, lemon peel, put in gusyatnitsu, pour two cups of water. Put in preheated 200 degrees oven for 20 minutes. Periodically watering goose syrup.
To the table is served slightly chilled goose.
Christmas goose c apples, prunes and oranges

Preparation: goose carcass wash and dry. Inside and outside with salt and pepper, sprinkled with sweet red pepper, paprika, garlic, rub inside.
To prepare filling: peeled and cut into slices apples mixed with nuts, prunes, apricots, peeled and cut in slices of orange.
The filling is put inside the carcass, and sew up the hole with a thread or a carcass stab wooden sticks, so the skin did not disperse and the juice from the fruit does not follow, and is absorbed into the meat. Carcass coat with sewn on all sides with vegetable oil that the skin is browned and crispy, and not "cooked", and put on a deep pan or utyatnitsu. Near to put whole or cut in half the apples in nuts and cleaned and cut into four parts onion. Close lid utyatnitsu (or pan tightly with foil) and place about three hours on medium heat in the oven, pour over every half-hour derived from poultry fat.
The last 15-20 minutes, remove the lid, pour the remaining oil, add the duck and orange juice Brown the oven without the lid. Serve on a large platter, sprinkled with greenery, surrounding tushivshimisya apples and slices of fresh oranges.
Christmas pig

Scalded pig wipe dry with a towel, gently rub the flour in those places where the remains of hair and singe in the fire, then rinse thoroughly in cold water. Sprinkle salt on the inside, put the pan back on top, spread with sour cream, pour melted butter on the pan pour a quarter cup of water and cook in the oven 1.5 hours. To browned crust was formed, it is necessary from time to time to water pig fat with a spoon. On the table apply for a dish with buckwheat kasha, or braised cabbage and sprinkle chopped eggs, pour the fat formed during quenching.
Christmas turkey

Prepared to roast the bird stuff with stuffing (0,5 kg nuts, prunes, pitted 0,5 kg, 0,5 kg of apples, rice 1stakan, salt, pepper, turmeric). Stuffed carcass stuffed, sew up the threads abdomen. Turkey grease mixture of 200 g cream, 50 g butter, 50 g of mayonnaise. Roasting 2,5 hours on medium heat, pouring heated with oil. Serve whole and cut already at the table.
Goose stuffed with apples

At one goose 1 - 1,5 kg of apples, 2 tablespoons of butter. We gutted the goose notch legs and wings, neck and stuffed with sliced apples. The opening is sewn up. Then put the goose back to the pan, pour a little water, and pour on top with melted butter. Roast in the oven, from time to time pouring their own juice and fat. Time commitment - 1,5 - 2 hours. Then, pulling a thread, take out the apples and serve.
Rabbit in garlic sauce

Hare - 2 - 2,5 kg, 20 g fat salty bacon, 5-10 cloves of garlic, 100 g onions, rabbit liver, 100 g of wine vinegar, 2 tablespoons salt teaspoon black pepper 1 / 4 of nutmeg 1 cup red table wine. All finely chopped, add half to the skillet and set on fire. Surviving 10-15chas. then add salt and pepper to put in a hot oven on baking sheet with the heated pork fat.

When will the hare brown topped up in the fat remaining wine and pour this mixture of rabbit 3-4 times during cooking when the rabbit is ready to lay it on the dish where the advance has been poured into the sauce of fat bacon, onion, garlic and liver. When serving, pour the sauce portion. Zajac will be tastier if it is before you put in the oven, lard chunks of salty bacon, drag in the minced garlic.
Chicken, baked with honey and mustard

Serves: 4: 1,5 kg whole chicken, 2 tablespoons. liters of liquid honey, 4 tbsp. l grainy mustard, 3 oranges, cut in half, 2 tbsp. liter of olive oil /

Preheat oven to 200 gr S/400 F / Gas 6. Put the chicken in the form of baking dish. Mix honey and mustard. Gently rub the mixture under the chicken skin and a little outside. Squeeze juice from oranges on top, put the oranges squeezed into and form around the chicken. Sprinkle with butter and season.
Bake in oven for 50 minutes, pouring precipitated juices. If the outside skin begins to burn, cover with foil.
Remove from the oven, wrap in foil and leave for 10 minutes before cutting.
Pork with pineapple and cheese

Pork tenderloin cut into portions (not thin). Recapture, salt and pepper to taste. Of the banks canned pineapples and pour the juice soak the pork in it (you can at night, you can hours 2-4). Grate cheese, better than durum. On greased baking sheet or pan, put pork on each piece of pork to put a few slices of pineapple and fill with cheese. Bake in oven until done. Very tasty, nice and simple.
Pork roast with prunes

Pork shoulder 2-2,5 kg 300 gr., Prunes 100g., Walnuts and spices.

Pork rubbed with garlic, salt, spices. Leave on for 10-12 hours. Then put on pork prunes, nuts, wrap roll and bake in oven until ready.
Chicken sauteed with mushrooms

1 kg of chicken, mushrooms 400 g onion 300 g, 1950 g melted butter, flour I Art. Spoon, Fig. 200 g 300 g broth, salt, pepper, cloves, bay leaf.

Chickens cut into portions and place in skillet with heated butter, add peeled, washed and sliced onions and mushrooms, fill with salt, pepper, cloves, bay leaf and put the lid fry until golden brown. In a small saucepan, heat the butter in the flour, dilute chicken broth, add the mushrooms and chicken and, stirring constantly, boil for 2-3 minutes. Lower the fire, chicken and mushrooms to shift to another dish and broth boil third.
When serving, pour the cooked chicken sauce, garnish with sauteed mushrooms and crisp rice, sprinkle with chopped dill and parsley.