Satsivi from hens: recipes from old books

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2018-03-18 22:50:07

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A Classic recipe of satsivi of chicken – the most famous hit of Georgian cuisine. It is very interesting to study the records of authentic cookbooks of the early twentieth century.satsivi from hens recipe Given there's a recipe satsivi from hens not like how imagine this dish modern connoisseurs of Georgian cuisine. Let's look at two of the old version.

Satsivi from hens. Recipe covered, with nuts

A Fat chicken (can substitute Turkey) you need to clean and wash. Cut the legs to attach to the abdominal cavity. Pour the bird in a saucepan with cold water and put on fire, cover with a lid. Ready the chicken dry, brush with cream, sprinkle with salt and roast in the oven. The bird should brown to pinkish brown. Meanwhile, fry in a deep frying pan finely chopped onions in butter walnuts (here also need to add fat removed from broth in which the cooked chicken). recipe satsivi from hensSimmer ten minutes. Then add the sifted wheat flour (five grams for every two hundred and fifty grams of meat) and a little Protasiv, begin to dissolve small portions of broth. When all the broth mixed with onions, in the resulting liquid, add wine vinegar, cinnamon, cloves and Bay leaf. There throw salt, crushed garlic, cilantro, pepper, dill. Mix well, the resulting liquid drop pieces of fried chicken (Turkey). Boiling for five minutes, add the crushed nuts (one hundred fifty grams). You can now remove the satsivi from the stove and cool. When the dish is still cool, and season with saffron. Serve with peanut butter in a deep dish. Satsivi from hens, the recipe of which is described in detail, may also be prepared with rabbit meat. classic recipe of satsivi of chickenThe dish is Served both warm and chilled.

Satsivi from hens. The second recipe, plus adapting it to modern conditions.

Eviscerated poultry must be baked in the oven or cook and then sear in a pan. With the resulting cooking broth will need to remove the fat. For this purpose it is necessary to cool. After this low fat broth is to boil a Cup of vinegar, add two hundred grams of finely crushed nuts, chopped onions (one head), crushed garlic, two bunches of cilantro (finely chopped). Fold the pieces of fried poultry in a deep bowl and pour the resulting peanut sauce. The most delicious – cold satsivi from hens.

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Recipe, preserved for a long time, it is possible to adapt to modern conditions. First, absolutely no reason for the double heat treatment of meat (for example, first boiling, then roasting). Enough is lightly browned in a frying pan. Secondly, it is desirable to specify the composition of the sauce – it has to be spicy adjika (three tablespoons), ground coriander, utsho systems (one teaspoon) rubbed and Imereti saffron. Walnut kernels, which makes the gravy should be light in color and look good juice. The grinding should be such that the structure of the obtained paste was fine. This can be achieved by double-passing the nuts through a meat grinder. Under the walnut oil, which is fried onions, which is then added to ready satsivi, means a mixture of three tablespoons of crushed cores, seven cloves of garlic and one teaspoon adzhika. All this is necessary to pass through a fine grinder and the resulting mass squeeze out the liquid.


Article in other languages:

BE: https://www.tostpost.com/be/ezha-napo/20215-sacyv-z-kurey-recept-z-starada-n-h-kn-g.html

DE: https://www.tostpost.com/de/essen-und-trinken/20234-sacivi-von-h-hnern-ein-rezept-aus-alten-b-chern.html

ES: https://www.tostpost.com/es/alimentos-y-bebidas/20246-sacivi-de-los-pollos-la-receta-de-los-antiguos-libros.html

KK: https://www.tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/20215-sacivi-b-r-tauy-recept-b-r-esk-k-tap.html

PL: https://www.tostpost.com/pl/jedzenie-i-picie/20188-sacivi-z-kury-przepis-ze-starych-ksi-ek.html

PT: https://www.tostpost.com/pt/refei-es-e-bebidas/20190-sacivi-de-galinhas-a-receita-dos-livros-antigos.html

TR: https://www.tostpost.com/tr/yiyecek-ve-i-ecek/20220-sacivi-tavuklar-tarifi-en-eski-kitaplar.html

UK: https://www.tostpost.com/uk/zha-napo/20209-saciv-z-kurey-recept-z-starovinnih-knig.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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