Урок совершенствование и развитие речевой деятельности учащихся, т е. процессов порождения и восприятия речи


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Methods of Cooking and Recipes
Methods of Cooking and Recipes, Methods of Cooking and Recipes
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Tuffed Chicken

(Фаршированныйцыпленок)

INGREDIENTS : 1chicken weighing 1 kg 400 with liver,200 g button mushrooms, 3 stalks parsley,60 g butter, 20 g bread , 700 g potatoes, salt, pepper



  • Add salt and pepper and leave to cool.

  • Once the stuffing has cooled, stuff the chicken and sew it up (or plug with a ball of greaseproof paper). Peel and quarter the potatoes. When the chicken has cooked for 15 minutes, arrange the potatoes around it, adding knobs of butter, and leave to cook for a further 35 minutes.

  • Preheat the oven at 220°C. Melt 15 g of butter in a frying pan and fry the stuffing for 2 minutes on a moderate heat.

  • Clean and wash the mushrooms. Wash and dry parsley and remove leaves. Mince the chicken liver, parsley, chopped mushrooms and bread.

  • Once the stuffing has cooled, stuff the chicken and sew it up (or plug with a ball of greaseproof paper).

  • Put the chicken in an oven dish, coat it with 15 g of butter and put in the oven. Cook for 15 minutes.



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