Smoked chicken and country-style potatoes in a Steba DD2 multicooker

[Elena Tim]

Elena Tim, thanks, I'll have to try

if you have ghee at home (I make mine - fragrant, with a fry),

Lenus, please tell me how you are doing !?

Everything is very simple, Lenus: for a start, for the butter to be tasty, you need a stock and the original product is of high quality. Do not take very cheap butter; vegetable fats are mixed in it. In short, you take oil of at least 82% fat, put it in a small bucket (I have a liter, stainless steel). You put it on the smallest fire so that the butter begins to melt. As the bottom is completely covered with liquid oil, the fire can be slightly increased - this way the remaining piece of butter will melt faster. When foam swells on the surface of the oil, you reduce the fire to a minimum so that nothing escapes (you can check if the oil is boiling by simply pushing the foam aside with a spoon). If it boils, but the foam no longer rises, the fire is normal. You can safely go about your business for 30 minutes. Do not cover the ladle with a lid, and do not stir the oil. Our task: the whey curds should collect at the bottom and brown until brown. That's it, the oil will acquire an amber color and awesome aroma. Depending on the brand of oil, it may take a little longer, sometimes up to 45 minutes.
Then you turn off the fire and let the oil stand for 10-15 minutes - the foam will dry on top and turn into a crust. Now you can pour the oil into a jar, having previously installed a strainer on it in order to filter out all sorts of lumps.
It is easy to store oil in the closet, more in the refrigerator it freezes to death, and you pick out its figs.
Dive into the jar only with a clean, dry spoon or knife, then the oil is stored for at least two months (it was impossible to check longer).
You plop liquid soap into a dirty ladle and fill it with hot water, after half an hour you calmly wash off the whole fry with the hard side of the sponge.
Sobsno, I wrote longer than preparing butter - there are no dances with tambourines, and the output is an awesomely tasty product that can be added anywhere, be it fried eggs or insufficiently aromatic broth (two teaspoons of this oil will change the taste beyond recognition ).
Then, when preparing the next oil, you decide for yourself what degree of frying you like best: the darker it is, the more aromatic the oil. The main thing is not to overdo it and not burn it, otherwise you will throw everything away.

Thank you very much, I'll try.



I also fried thighs with potatoes yesterday.
The fat from the chicken definitely needs to be reduced because the potatoes turned out to be too fat .. I fried the potatoes for a long time, but it came out with a crispy crust, mine was very praised.

I agree, we use fat to a minimum.

I made today with legs cut off from my own chicken
they cooked well according to this scheme, although, as you know, non-store chickens need more time to cook, but no, everything is fried and steamed
the potatoes were not planned at first, but Timkina is very convincing, in the end it turned out like hers
I summarize: recommended for cooking