Necks in Oven

Ingredients (4-6Servings):

1 chicken 2 kg, 

200 ml of dark beer, 

1-tablespoon dark honey, 

1-tablespoon mustard, 

5-6 cloves of garlic, 

1-tablespoon Rosemary leaves or 1-teaspoon coriander, 

1-tablespoon olive oil Extra Virgin,

Salt, 

Freshly ground black pepper. 

Directions:1. Prepare 0.5 Liter glass bottle with wide neck (if you do not have one, use an ordinary beer bottle). Wash the bottle thoroughly and completely remove labels and glue. 2. Pour a bottle with beer. Drop Garlic and Rosemary inside. 3. Stir together mustard, honey, olive oil, salt and pepper. Brush chicken with this mixture inside and outside. Make small cuts like pockets on skin and put wings in those pockets. 4. Sit the chicken on the bottle. Take the deep pan, pour some water in it and put bottle with chicken, so that chicken juices will drain in water during cooking and won’t get burned. 5. Turn oven to 180 degrees, after it gets hot turn up the heat to 200 degrees and cook for 20-25 minutes. Then turn the heat down to 160 degrees and cook another 40 minutes. 6. Take the chicken from the oven, carefully remove the bottle and cut in pieces.

Ingredients:                

Broth set  1 pack,     

Onion  120 gr,

Peas  60 gr,  

Carrot 120 gr, 

Garlic 6 gr,  

Butter 30 gr,  

Flour 45 gr,  

Milk  500 ml, 

Chicken fillet 350 gr, 

Pasta (macaroni)  250 gr, 

Salt 15 gr.      

Preparation: Place the broth on low fire for 40 minutes (put the broth set, onion, crushed garlic, washed carrot skin in the pot and pour water so that the products are covered well). Put the chicken fillet cut in half in the pot, add brine, leave it in the cold for 30 minutes and then boil for 10 minutes. Fry the flour in a frying-pan until golden color, pour melted butter, mix together (after mixing well, remove from the fire). Filter the prepared broth, add milk to the filtered liquid, place on a medium fire. After boiling, while mixing quickly add a mass of flour and butter and thicken the broth. While cooking the soup, boil the pasta Slice the carrots, peas, pasta (Fusilli) and place boiled and thinly sliced chicken in the desired dish and pour the broth mass on top. The soup is ready, transfer to the desired dish and enjoy. 

Ingredients (6 Servings):                

BBQ Sauce,                                

Chicken fillet   200gr,         

Ketchup   200gr,       

Egg   2,         

Orange juice   50ml,       

Flour   60gr,         

Honey   15gr,       

Corn starch   50gr,         

Sugar   20gr,       

Mustard powder   8gr,         

Paprika   10gr,       

Salt   6gr,           

Pepper   5gr,         

Corn starch   4gr,       

Garlic powder   6gr,         

Water   20gr,       

Paprika   10gr,                   

Water   55ml.             

Preparation: Make thin dough with flour, corn starch, eggs, spices and water (mix the dry ingredients well in the liquid), leave for a while to be imbued well. Cut chicken fillets into round thin slices. Put oil in the saucepan and heat to 160 degrees Celsius. Dip the sliced chicken fillet in the dough and carefully place into the oil, wait for 6-7 minutes and after the preparation transfer it to the paper towel to get rid of the excess oil.BBQ Sauce Boil water in a saucepan, add sugar after boiling and cook sugar syrup on low fire. After making the syrup, add ketchup, orange juice, honey and dry ingredients. Boil the mass on low fire for 30 minutes. After boiling, add the corn starch to water and blend it well with the mass. Place the sauce and nuggets into desired dish and enjoy.