Chicken meat is one of the most common and frequently consumed types of meat since ancient times, at least for the majority of the world's population. Many delicious and healthy dishes can be made from chicken. All you know, tired?
Let's try to cook soufflé from chicken - this dish can be considered dietary and at the same time - delicacy.
Tell you how to cook a soufflé of chicken. In general, what is a souffle? Souffle is a dish that was formed in French culinary traditions, in some way related to casseroles, terrines, puddings and complex omelettes. Soufflé is prepared from a two-component mixture of sour cream consistency, which is baked in an oven in a refractory form. The mixture in any form includes well-beaten egg whites and flavored filler, which determines the taste and type of dish (sweet souffle is served as dessert, meat, mushroom, vegetable, etc. - as a second or separate dish). After removing the mold from the oven, the souffle settles for about 20-30 minutes - this is normal.
Usually meat soufflé (including chicken meat) is prepared with bechamel sauce , but variants are possible, you can use a mixture of milk or cream with the rest of the ingredients.
Chicken souffle recipe in the oven
Ingredients:
- chicken fillet (meat from the breast and / or thighs) - about 600 g;
- eggs of chicken - 4-5 pieces;
- cream milk natural medium fat content - about 30-50 ml;
- wheat flour (can be oatmeal, corn, buckwheat, barley, rice) - about 2-4 st. spoons;
- cognac, fruit brandy or light muscat, vermouth, strong sherry - 1-2 st. spoons;
- dry ground spices (grated nutmeg, black ground pepper, red ground pepper);
- garlic - 2-3 cloves;
- fresh fresh herbs (parsley, coriander, basil, etc.);
- butter, natural (better baked).
Preparation
We let the meat pass through the meat grinder, we add egg yolks, cream, cognac, spices, garlic and small-cut greens. To make the souffle more tender, you can mix minced meat with a mixer or submersible blender. Flour correct the consistency, the mixture should have a density of non-liquid sour cream.
Egg whites separately whisk the mixer to a stable foam, then add to the meat mixture and quickly gently mix until homogeneous.
We lubricate the mold (silicone and glass are particularly convenient, we can use metal or ceramic, portioned coconut) and fill it with the prepared mixture. Bake the souffle in the oven for about 35-50 minutes at a temperature of 200 degrees C. In small portions, the souffle is baked slightly faster - about 25-30 minutes.
We serve with any garnish (rice, potatoes, young kidney beans, etc.), also it is good to serve vegetable salads. To a soufflé of chicken, you can serve light table light wine.
Following the same recipe, you can prepare soufflé from chicken with rice - we include in the composition of the baked mixture (see above) friable boiled rice in the amount of 1-2 cups. To a soufflé with rice (and other similar options, for example, with pearl barley or buckwheat), the side dish is not needed.
You can cook souffle from boiled chicken (following the same recipe and method). Boiled meat should be passed through a meat grinder,
For strictly dietary and baby food, prepare a steam soufflé from a chicken in a double boiler or multivark (following the instructions for a specific device). In a non-electric steamer we prepare a souffle for a couple for 25-40 minutes (depending on the size of the molds used). Of course, in this version, we exclude garlic, cognac and spices (well, or add a little spices).