farmerbarleymow
I'm Petee's spirit animal
Garlic butter goes really well with sweetcorn.
chicken kiev
- Thread starter baldrick
- Start date
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
I can't go to the Co-op, our local one is absolutely dreadful - I've bought stuff there and opened the pack at home to find mould growing, had a couple of bad experiences there and I really don't have the money to waste on giving them more chances. We have Iceland, Morrisons, and some independent supermarkets within walking distance and Lidl and Asda a bus ride away.
This thread is making me hungry again. I always have some emergency chicken kievs in the freezer these days. I have learned.
2007 I started this thread - 14 bloody years ago
I keep a bag of 'emergency chicken dippers' but never kievs. We learn something every day.
UrbaneFox
The answer is a lemon
I've never had chicken Kiev, so I'm going to start with these. Thanks.
Shippou-Sensei
4:1:2.5
stdP
One Swiss dinosaur in Polly Gosling's anorak hood
The park was hoachin' with the stuff today, so we've picked a bunch of wild garlic* and have some chicken breasts straight from the butcher waiting in the fridge for some home-made chicken kiev over the weekend. Nonsense to all the parsley malarkey.
In case anyone else wants to try something similar (or needs breath that can strip the paint from a glaswegian trawler), the butter is dead easy to make. Slice some bits of butter, leave to soften, chuck in chopped garlic, chopped wild garlic (and a wee bit of salt if you're using unsalted butter like wot I am). Smoosh it all with a fork and then spend a thoroughly messy few minutes goading it in to vaguely hockey-puck-shaped pieces (size you'll have to judge based on the size of the chicken but should be at least a centimetre thick) and chuck 'em in the freezer as I've done this eve. We usually make a load of these in spring (since it's the only time you can ever get wild garlic) and keep them in a supperware in the freezer separated by cling film or greaseproof paper so we can use throughout the year; but even if you're making them right now, freezing the butter puck makes them way easier to get in to the chickens and gives you more time before molten butter is shooting all over the place.
To prepare the coating, prepare two plates; one with one or two beaten eggs (depending on how many kiev's you're doing), t'other with a bunch of breadcrumbs from the supperware full of breadcrumbs from stale bread that everyone should keep in their freezer. If you're like me and want a bit of zing in the coating, some grated black pepper and/or some dried chilli mixed in with the breadcrumbs works minor wonders. I also like to squeeze some lime juice on the breadcrumbs so it's absorbed in.
Prepping the chicken is easy, just butterfly them down the sides but leaving a good solid hinge. Pop in one of the frozen butter blobs in to the crook of the hinge and use a bit of the beaten egg mix on the flesh before you close it up - this'll help seal it when it cooks and prevent butter going all over the shop. Then use a cocktail stick or similar to bind the edge together. If your knife is good enough you can do keyhole surgery by stabbing the knife in at the side and pivoting it around so as to make a small incision but a big cavity within the meat. But still put some egg just inside the keyhole aperture to help with the sealing.
Take your now-closed chicken, flobble it around in the egg until it's coated, then flobble it around in the breadcrumbs. If the breadcrumbs are very fine, repeat egg and breadcrumbs again to get a decently thick layer but you probably want to gauge this yourself (if you plan on doing these in the oven rather than frying them a thinner layer is probably best).
Drop straight in to a frying/sauté pan which should have some hot oil in it a few mm deep (perhaps you've also been frying some potatoes in the recent past?). I like the lime in the breadcrumbs myself so I use a flavourless oil when doing it my way; the other half prefers using olive oil which is a bit too strongly flavoured for my liking but certainly isn't going to spoil the meal. Fry for a bit doing all the usual turning-and-wondering-if-it's-cooked gubbins and when you're satisfied chuck on a plate with some peas and maybe some fried potatoes if you happen to have them lying around. Wedge of lemon to go over the top of the chicken perhaps but no other condiments should be needed. Your life expectancy may not thank you but your taste buds certainly should.
* (Surplus wild garlic will be being turned in to wild garlic pesto)
In case anyone else wants to try something similar (or needs breath that can strip the paint from a glaswegian trawler), the butter is dead easy to make. Slice some bits of butter, leave to soften, chuck in chopped garlic, chopped wild garlic (and a wee bit of salt if you're using unsalted butter like wot I am). Smoosh it all with a fork and then spend a thoroughly messy few minutes goading it in to vaguely hockey-puck-shaped pieces (size you'll have to judge based on the size of the chicken but should be at least a centimetre thick) and chuck 'em in the freezer as I've done this eve. We usually make a load of these in spring (since it's the only time you can ever get wild garlic) and keep them in a supperware in the freezer separated by cling film or greaseproof paper so we can use throughout the year; but even if you're making them right now, freezing the butter puck makes them way easier to get in to the chickens and gives you more time before molten butter is shooting all over the place.
To prepare the coating, prepare two plates; one with one or two beaten eggs (depending on how many kiev's you're doing), t'other with a bunch of breadcrumbs from the supperware full of breadcrumbs from stale bread that everyone should keep in their freezer. If you're like me and want a bit of zing in the coating, some grated black pepper and/or some dried chilli mixed in with the breadcrumbs works minor wonders. I also like to squeeze some lime juice on the breadcrumbs so it's absorbed in.
Prepping the chicken is easy, just butterfly them down the sides but leaving a good solid hinge. Pop in one of the frozen butter blobs in to the crook of the hinge and use a bit of the beaten egg mix on the flesh before you close it up - this'll help seal it when it cooks and prevent butter going all over the shop. Then use a cocktail stick or similar to bind the edge together. If your knife is good enough you can do keyhole surgery by stabbing the knife in at the side and pivoting it around so as to make a small incision but a big cavity within the meat. But still put some egg just inside the keyhole aperture to help with the sealing.
Take your now-closed chicken, flobble it around in the egg until it's coated, then flobble it around in the breadcrumbs. If the breadcrumbs are very fine, repeat egg and breadcrumbs again to get a decently thick layer but you probably want to gauge this yourself (if you plan on doing these in the oven rather than frying them a thinner layer is probably best).
Drop straight in to a frying/sauté pan which should have some hot oil in it a few mm deep (perhaps you've also been frying some potatoes in the recent past?). I like the lime in the breadcrumbs myself so I use a flavourless oil when doing it my way; the other half prefers using olive oil which is a bit too strongly flavoured for my liking but certainly isn't going to spoil the meal. Fry for a bit doing all the usual turning-and-wondering-if-it's-cooked gubbins and when you're satisfied chuck on a plate with some peas and maybe some fried potatoes if you happen to have them lying around. Wedge of lemon to go over the top of the chicken perhaps but no other condiments should be needed. Your life expectancy may not thank you but your taste buds certainly should.
* (Surplus wild garlic will be being turned in to wild garlic pesto)
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