Many people from the vegetables cooked in the broth prepare vegetable salad. And do you know that you can also use broth meat? All household members will eat with cooked chicken.
Meat cooked for a long time in broth acquires a unique aroma of vegetables and spices. However, he has to herself that he cannot lie too long, because he sucks and takes on an unappetizing appearance. If your broth meat is left, nothing prevents you from making a delicious lubricant out of it.
The paste is extremely simple to prepare, the recipe for it was shared by Tomasz Strzelczyk, a well -known chef. So that it is not bland, you can season it with any spices. Such a lubricant will be a great addition to fresh bread and will allow you to use all meat from broth.
You can even use its skin to prepare broth lubricant. Many treat it as waste, but it will give the paste of moisture, and the fat contained in it will increase the taste of the paste. You will prepare this addition to bread quickly and without much effort – Here is a recipe for broth meat paste:
Ingredients:
- chicken meat cooked in broth;
- 100 g of cooked chickpeas, it can also be canned;
- 2 onions;
- 2 cloves of garlic;
- A tablespoon of oil;
- 5 tablespoons of mayonnaise;
- half a teaspoon of marjoram;
- half a teaspoon of sweet pepper;
- Salt and pepper.
Preparation:
Peel the chicken meat thoroughly, chop the onion and fry in oil. Set aside to cool;
Pass meat, chickpeas, garlic and fried onion through a meat machine;
Add spices to the mass resulting in this way;
Finally, add mayonnaise and mix everything thoroughly.
Read also:
Apparently, broth tastes different in every home. Similarly, it can be with a cooked chicken. All you have to do is change spices and additives, and the effect can be different each time.
In spring, you can replace the onion with chopped chives or dill, giving the paste of the meat aroma of the novelties. Fans of Asian cuisine will certainly not despise the addition of curry or turmeric. In contrast, lovers of sharp dishes can experiment by adding chili or cayenne pepper to the dish.
