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Make a good chicken kiev
Take Three, January 2013:
This was the best attempt so far, a combination of frying and baking using this recipe: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/jun/07/how-cook-perfect-chicken-kiev
It wasn’t too dry or burnt, a rather nice chicken with some great tasty garlic-butter filling. I’d like to work on getting the butter even more fully enclosed by the chicken so it can be runnier when cut into.
It was much better than it looks on the photo, too!
Take four, April 2013:
Didn’t go so well. I beat the chicken too hard, and the fillets were very big, butter escaped, and it wasn’t cooked all that well. Probably my worst attempt so far. I was tired so probably shouldn’t have attempted it yesterday.
Take five, May 2013:
I made two – the one I photographed allegedly tasted good, but I didn’t really like mine at all. This time the chicken seemed to hold together well so I didn’t use toothpicks. This was a mistake as most of the butter escaped during the deep-frying. One of them also opened up at that point and then didn’t cook evenly – and in fact was undercooked at first. I also should really prepare the night before. This is going to take a while!
This was the best attempt so far, a combination of frying and baking using this recipe: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/jun/07/how-cook-perfect-chicken-kiev
It wasn’t too dry or burnt, a rather nice chicken with some great tasty garlic-butter filling. I’d like to work on getting the butter even more fully enclosed by the chicken so it can be runnier when cut into.
It was much better than it looks on the photo, too!
Take four, April 2013:
Didn’t go so well. I beat the chicken too hard, and the fillets were very big, butter escaped, and it wasn’t cooked all that well. Probably my worst attempt so far. I was tired so probably shouldn’t have attempted it yesterday.
Take five, May 2013:
I made two – the one I photographed allegedly tasted good, but I didn’t really like mine at all. This time the chicken seemed to hold together well so I didn’t use toothpicks. This was a mistake as most of the butter escaped during the deep-frying. One of them also opened up at that point and then didn’t cook evenly – and in fact was undercooked at first. I also should really prepare the night before. This is going to take a while!
Well a year later I have finally tried again, with chicken. This recipe has ricotta instead of butter. It tasted nice, and cooked through very well, but wasn't the true Kiev taste I'm after. I will keep at it.
I attempted to make turkey kiev for the festive season. I tried to follow the recipe but the turkey the butcher gave me was a different shape/size so that wasn't quite possible. It got very burnt outside although it cooked through well. The meat tasted very nice, but not that much like a k (...more)
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