Guinea fowl on the principle of smoke

Guinea fowl on the principle of smoke

Category: Meat dishes

Ingredients
Guinea fowl	1 PC
Vegetable oil	30 g
Bulb onions	6 goal
Carrot	3 pcs
Potatoes	1 kg
Eggplant	3 pcs
Bulgarian pepper	2 pcs
Tomatoes	2 pcs
Greens	3 bundle
Cabbage	200 g
Spice

Cooking method

• I am often noticed that the Food that I am talking about is not available to most. Well, or only available during the summer and summer season. It surprises me, honestly. After all, of course, an open fire and a cauldron, of course, add to any food and aromas and ... yes, just what is called more charm, not to mention the taste. But, I assure you, any of the things I have talked about cooked over an open fire can be made in a saucepan on your home stove.
• Look here ... this is a guinea fowl cooked according to the principle of smoke.
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• And it is cooked at home, on the stove. In a cast-iron saucepan, however. But this is not a problem at all now. And even better would be to use a regular duckling. Aluminum or cast iron ... no difference.
• Here I read a phrase in an article about guinea fowl: “... Guinea fowls are bred for the sake of high-quality meat. It is never greasy and looks like game meat. Guinea fowl eggs are also tasty ... " So, only we breed this bird for ... what is said in the quote? And everywhere, around us, they are bred for ... beauty or what? What is called - afta zhoddd!
• Well, okay.
• So, the guinea fowl. Here she is.
• Our bird is very young. Therefore, not large. I'll tell you a secret - this is actually a guinea fowl. Well, a guinea fowl, in other words.
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• I cut it into pieces. Traditionally. Wings, legs, breast, etc.
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• And, of course, since according to the principle of smoke, you need vegetables. Many and different. Fortunately, summer is outside and everything is fresh, real, from the beds. Much already from their own, by the way.
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• I will dwell on only one vegetable moment. The potato is young, only from the garden, so I cleaned it like that, or rather I didn't even clean it, but just washed it well with such a washcloth.
• The rest about vegetables - along the way.
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• I took the oil from grape seeds - let it be tastier and more aromatic for us! I'm not sorry for myself. You need a little oil. Gram thirty ..., maximum fifty.
• Why do you need oil at all? After all, smoke does not require such a product. And because the guinea fowl is not such a fat bird, like, for example, a duck. On the contrary, it is a little dry, so a little oil will not hurt.
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• Then put the pieces of poultry in a saucepan. First, naturally, we spread those pieces that are drier to the bottom. Wings there, pieces of carcass that are near-spinal, legs. And we lay them out with the skin down. And then the breasts, just move them away from the edges.
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• Add poultry and season with freshly ground pepper. Only without fanaticism. The food, after all, is supposed to be dietary, there is no need for sharpness. Who wants to - add spicy sauce with a spicy sauce, for example.
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• Then the bow. Cut into half rings - you get it. You need a lot of bow. Not less than half the weight of a bird.
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• And the rest of the vegetables. Here we follow the principle from hard to soft. Layers.
• Carrot. I cut it into rings. The thickness of the rings is five to seven millimeters. And yet ... each layer lightly, a little ... add and, if anyone likes, what spices and seasonings add. Just don't get carried away.
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• Potato. I cut across, in circles. It is better to make them thicker. A centimeter is one and a half. It can be thicker. Don't mess up.
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• Eggplant. No need to clean. Blue ones are fresh at all. Again, the thickness of the circles is somewhere around a centimeter.
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• Sweet peppers. Stripes them. Do not especially small, otherwise they will creep. The vegetable is soft and tender.
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• And a tomato. Also, do not subtle, this is, firstly. Secondly, cut the tomato directly over the pan so that the juice, which means it all gets into the pan.
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• And greens. It is better to make it in bouquets.Parsley, dill, celery. Well, here the scope for imagination is unlimited, everything depends on your tastes and preferences.
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• And on top I covered all this tightly with cabbage leaves. Someone adds cabbage to the pan itself, I don't like it. But as a cover, the cabbage seal works well.
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• We close the pan with a lid and put on fire. Strong first. Until a rustling sound starts inside the pan. Let him grumble for about five minutes. Then we lull the fire to the very, that neither is, the minimum.
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• And that's it! Your participation in cooking the Food ends. That's why I really love to cook smoke and everything else according to its principle.
• You don't have to do anything for two hours. Nothing! Sit back and rest.
• And now ... two hours have passed.
• I remove the lid, swallowing nervously at the scent that escaped from under the lid. Here's a picture. Cabbage leaves are upset.
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• And under them ... here's a still life. The tomatoes are good, and the greens are all steamed.
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• And we throw away cabbage and greens without pity. You can, of course, try, but ... I, for example, don't see the reason. We give this to the chickens.
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• Looks nice ... doesn't it? And the aroma, I will tell you, is just a very aromatic aroma!
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• We spread the vegetables like this. In groups, so to speak, so as not to mix for the time being. I will not comment on anything. See for yourself. I will only note that all this was cross-soaked with juices and aromas of everything that was in the pan and acquired ... no, there are not enough words here. It should be felt aromatically, at least.
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• When you remove the top layer of vegetables, this is the picture. Broth appeared, although I prefer to call this splendor "smoke juice".
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• Here it is - the guinea fowl.
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• When you put the bird on the dish, you need to do it very carefully. The meat from the bones just falls off by itself. So, in order to preserve the view, you must be very careful, I repeat.
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• And here he is! Smoke juice. No, really, it's really unrealistic delicious. A mixture of vegetable juices, poultry fat ... in general, there is no fatty taste. Only rich meat - vegetable flavor.
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• That's the way it is.
• Angela at the meal !!!
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The dish is designed for

6 servings

Time for preparing:

180 minutes

[Ivanych]

Ivanych, My God !!! How deliciously told the recipe! Wonderful photos. Everything is affordable and easy to prepare! Thank you very much for the pleasure!
We need to buy homemade chicken and cook!

Try duck better. Something like this:
https://Mcooker-enn.tomathouse.com/in...703.0
Chesslovo, you will not regret it.

[Ivanych]

IvanychHow interesting and delicious !!!!!! Thank you!!!!

[Ivanych]

Ivanych, thank you went to the "duck", fainted! How to survive 10 minutes before the break !!
One happiness, tomorrow is Saturday and you can go to the market and buy a vodka

That's what I understand - natural, healthy food!

No words ... I almost choked, looking through the photo
Simply! Naturally! I'm going to catch a guinea fowl

That's what I understand - natural, healthy food!

I agree!

[Ivanych]

Ivanych, Thank you! It turned out to be a very tasty thing, although not without incident (I am mastering a new cartoon). By the way, the cabbage (we also somehow didn't have a good relationship with her) was replaced with a slow cooker - an excellent result!
We liked the guinea fowl, reminiscent of an ordinary domestic cockerel, stewed in the oven to decent softness.

Yes ... such a bird, in my opinion, is even juicier than chicken.

[Ivanych]

Ivanych, well, here I am ripe for this recipe
Made from gherkins.
The dish turned out to be simply amazing! Everyone is delighted: both husband and guests
They did it at the stake. I replaced eggplants with zucchini, since at the present time only Chinese eggplants are available
I am absolutely indifferent to meat dishes, but then, when they opened the cauldron-pot, I went soooo aroma!
Thank you very much for the recipe! Will now be in our marching arsenal!
Well, here's the beauty itself ...