gie@charon.er.usgs.gov (Gerald I. Evenden) (05/17/91)
In response to the Chicken Kiev request: while the basic recipe is available in a number of general cook books there are a number of things they don't tell you. Basically, this is my procedure: Ingredients: boned, skinned, defatted/sinued chicken breast halves number of 1/2 breasts per/person dependent upon basic glutony factor. salt pepper - freshly ground scallions - thinly sliced egg(s) - light beaten with (for a lot of Kievs use 2) 1(2) tbs milk bread crumbs - I often use commercial, season Italian flour butter - cold and cut into pieces about the size and shape of your little finger. Preparation procedure for each breast: 1. Between two 1 gal. heavy-duty freezer bags pound breast until quite thin with a abalone mallet or other flat, heavy object. Careful, do not break holes in the middle of the chicken. Work slow and carefully! 2. When flattened, sprinkle with salt, pepper and about a tablespoon of scallions. Place scallions near the center of the breast. 3. Place a finger of the butter in the middle of the breast and CAREFULLY fold the chicken over the butter and roll up. Keep in mind that you are trying to create a watertight package for the butter. Variant: Place butter at one end of breast and roll-up breast over the butter---folding the ends in during the process. Like a butcher wrapping meat. 4. Coat the breast in the flour, dip in the egg mix and finally coat with bread crumbs. This is part of the sealing process so make sure all the little nooks and crannies are covered. Final cooking: 1. Dependent upon size of deep fryer place 2 to 3 breasts in hot oil and cook until slightly darker than a brown paper shopping bag. 2. Remove from fryer and cook for about 15 minutes in a 350 oven. Other notes: 1. Keep everything as cool as possible. 2. The pounding can be do at one time, storing the pieces between wax paper in fridge. 3. Rolled breasts can be store in fridge also and it is probably a good idea to do this. I always do, but usually because I do them well ahead of cooking time. 4. Total cooking time is a matter of experience. You want to thoroughly cook the chicken but not have them in so long that you compromise the butter sealed inside. 5. Use of freezer bags is my idea and is *greatly* superior to the traditional flattening between sheets of wax paper. 6. Some people used flavored butter (like garlic) or other herbs instead of or with the scallions. Chicken Kievs are a fussy thing to make and I have been known to throw a recalcitrant supreme across the kitchen. I always take quite a few deep breaths and think calming thoughts before starting. Also keep children and others who do not like offensive language out of the kitchen---perhaps the house. But.... when you cut into one of these delectable creatures and the butter spurts out it, suddenly it all becomes worth while! My keyboard is getting wet. Ciao. (Gerald I. Evenden)