Composition / ingredients
Step-by-step cooking
Step 1:
How to make a classic chicken coop? To prepare a chicken coop, boiled chicken meat is needed. It can be replaced with baked, fried, some even put smoked chicken meat in such a pie. If there is no ready meat, then it should be boiled. Wash the chicken legs with running cold water, put them in cold water, which completely covers them, and after boiling the broth, cook for 30-40 minutes, add salt to the broth.
Step 2:
While the chicken is cooking, you need to cook pancakes. You can bake them according to your favorite recipe, you can take purchased ones. How to prepare the dough? For pancakes, break the eggs into a deep bowl, add salt, sugar (you can not add it), mix. Add the milk and mix thoroughly again. Pour in the sifted flour and mix. With boiling water (2-3 tbsp. l.), extinguish the soda over the dough and mix again. Before baking, pour in vegetable oil. The dough turns out pancake.
Step 3:
Heat the pancake pan and, if necessary, lubricate with vegetable oil, fry the pancakes on both sides until ready. Spread the finished pancakes with butter. From this amount of dough, I got 10 thin pancakes. I have a frying pan with a diameter of 22 centimeters.
Step 4:
How to make fillings for our chicken coop? For the filling with mushrooms, I'll take fresh champignons. But you can also knit forest mushrooms. Clean the mushrooms from debris and earth, rinse with running cold water and cut into medium cubes. Also chop the onion.
Step 5:
In a frying pan with vegetable oil, fry the chopped mushrooms and onions until tender over medium heat. Do not over-dry the mushrooms.
Step 6:
When the chicken meat is cooked, cool it and remove the meat from the bone. Cut the boiled meat into medium cubes. Chop the peeled carrots and onions. Heat the vegetable oil in a frying pan and fry the carrots and onions over medium heat first, and then add the chopped meat and fry everything together. Add salt and pepper to taste. Do not allow burning and do not overcook meat with vegetables.
Step 7:
For the potato filling, peel the potatoes from the skin and boil until half cooked. Then drain the water, cool the potatoes and cut into small cubes. Add salt and ground black pepper to taste, mix.
Step 8:
The dough for the "Chicken Coop" is used fresh, but if desired, it can be replaced with puff or yeast. For the pie dough, melt the butter and cool to room temperature.
Step 9:
In a deep bowl, mix the sifted flour with salt and soda. Add eggs, sour cream and butter. Knead the dough. It turns out to be very pliable and soft, easily assembled into a ball.
Step 10:
Divide the prepared dough into approximately two parts. Remove one part and cover with a towel. Roll out the other one into a circle larger than the diameter of the pancakes. Make the dough 0.5 cm thick .
Step 11:
It is better to collect the pie immediately on baking paper. For convenience, you can use a split form. Turn on the oven to preheat to 180 degrees. Put a pancake on a circle of dough.
Step 12:
Place half of the mushroom filling tightly on the pancake.
Step 13:
Put a pancake on top, and put half of the chicken filling on it tightly.
Step 14:
Lay the next layer with a pancake and lay out half of the potatoes. Spread the pieces of butter on top of the potatoes. Repeat all the layers and cover the last layer with a pancake.
Step 15:
Roll out the remaining dough (leave a little for decoration) into a thin circle with a large diameter of the pie itself and cover the filling with it.
Step 16:
Decorate the cake as desired and possible. In the middle of the pie, make a hole for steam to escape. Grease the surface of the pie with a raw egg. Put the pie in the oven for 1 hour. If during this time it gets very browned, and the baking time has not expired yet, cover it with foil.
Step 17:
The finished cake can be served both hot and warm and chilled.
When preparing "Kurnik" according to this recipe, difficulties should not arise at all. The easiest way to cook it in two approaches is to first prepare the fillings the day before, and then assemble the pie itself.
To date, there are a lot of recipes for making such a pie - the composition and amount of filling changes, pancakes in the pie are abandoned and the pie dough itself is replaced. There are a lot of recipes where they recommend smearing each layer with mayonnaise, sour cream or Bechamel sauce. But I will say for myself that this pie is good even without these additives - the filling turns out juicy and holds well in layers. But the use of sauces will significantly weigh down the pie itself and change its taste, but it's always up to the hostess.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Caloric content of products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken leg - 185 kcal/100g
