Bird stew

Name: Bird stew - Octavia B.
Ingredients: 1 backyard chicken; 3 green onions; 3 green garlic shoots; 1 head of garlic; 2 tablespoons of tomato paste with roasted peppers; 1/2 bunch of parsley; Spicy & Hot spices; salt to taste; 1 tablespoon of olive oil; 1 liter of water

Children - Bird stew by Octavia B. - Recipia

I had a backyard chicken and decided to make ostropel in a multicooker, even though the recipe is most often prepared with chicken. The meat from the chicken is firmer, so I boiled it a bit before frying. I didn't want to cook it completely in the first stage, just enough to allow it to be browned later without remaining tough. For flavor, I used green onions, green garlic, and a head of mature garlic. The sauce made with tomato paste and roasted peppers, along with the broth in which the bird was boiled, ties all the flavors together. Ostropel is best served with polenta. QUICK INFO Preparation time: not specified exactly; includes portioning the meat and preparing the ingredients Cooking time: about 60 minutes in the multicooker, excluding preparation time Total time: cannot be determined exactly from the recipe data Servings: the number depends on the size of the chicken Difficulty: medium Recipe type: bird ostropel in a multicooker INGREDIENTS 1 backyard chicken, portioned 3 green onions 3 green garlic stalks 1 head of mature garlic 2 tablespoons of tomato paste with roasted peppers 1/2 bunch of parsley Spicy & Hot seasoning, to taste Salt, to taste 1 tablespoon of olive oil 1 liter of water 2-3 tablespoons of fat from the bird, taken from the surface of the broth after boiling PREPARATION METHOD 1. Initial boiling of the meat Place the pieces of chicken in the multicooker pot and pour water over them, just enough to cover. Add a little salt. From the MENU button, select the BOIL program, set the time to 10 minutes, and press START. At the end of this interval, carefully lift the lid and remove the foam that has formed on the edges of the pot. Then select the STEW program for 15 minutes, close the lid, and press START again. The chicken should not be fully boiled at this stage. The goal is just to infuse it a little, so that it can be fried and finished in the sauce later. 2. Preserving the broth and preparing the meat for frying After the 15 minutes are up, pour the broth into another pot. Keep about 200 ml for the final sauce. The fat that rises to the surface of the broth can be carefully skimmed off and used for frying the meat. Drizzle the chicken with olive oil and the 2-3 tablespoons of bird fat. If the chicken doesn’t have enough fat, use more oil for this stage. Sprinkle the Spicy & Hot seasoning and salt, to taste. 3. Brown the meat Set the multicooker to the FRY program for 15 minutes. Place the pieces of meat in the pot and turn them from side to side to ensure even frying. After about 10 minutes, remove the meat to a strainer. It doesn't need to be overly browned; just enough to get a bit of color and cook in the fat in the pot. 4. Prepare the sauce base In the remaining fat in the pot, add the chopped green onions and green garlic. Sauté them for about 2 minutes, just until they soften slightly. Add the tomato paste with roasted peppers and the crushed mature garlic. Mix well a few times so the paste and garlic combine with the onions and fat. There's no need for a long sauté at this stage. 5. Cook the ostropel When the FRY program is finished, return the meat to the pot. Pour in the 200 ml of broth saved from boiling. Set the STEW program for 20 minutes, close the lid, and press START. During this time, the meat will finish cooking, and the sauce will take on flavor from the broth, garlic, onions, and tomato paste. Finally, add the chopped parsley. Taste the sauce and adjust the salt if necessary. An important note is not to throw away the broth in which the chicken was boiled. Even if not all of it is used, it is useful for the sauce and contains fat that can be used for frying the meat. WHY I MAKE THIS RECIPE OFTEN I love this version because it makes the backyard chicken easier to cook. The short boiling before frying helps the meat to infuse, and the final stage in the sauce gives it flavor and keeps it juicy. The multicooker is practical here because the meat can be boiled, browned, and then cooked in the sauce all in the same pot. Plus, there's no need to prepare a complicated base separately for the ostropel. TIPS AND VARIATIONS Tips The chicken does not need to be fully boiled before frying. If left too long in the first stage, the meat may be difficult to brown and won’t have the same texture. Remove the foam after the BOIL program, before continuing with STEW. This way, the broth will be more suitable for use in the sauce. Bird fat is useful for flavor, but the amount depends on the chicken. If the bird is lean and doesn’t render enough fat, supplement with oil as mentioned in the recipe. Turn the pieces during the FRY program. The meat will brown more evenly and won’t stay too long on one side. Substitutions If you don't have tomato paste with roasted peppers, the recipe source does not indicate an exact substitute. It’s preferable to use the same paste or choose a similar variant in flavor, without changing the liquid amount until you see the sauce consistency. In the absence of green garlic, the recipe loses some of its specific character. The mature garlic added separately provides flavor but does not completely replace the green garlic. Variations The recipe can also be made with chicken, in which case the time needed for the meat to infuse may vary. In the presented version, the program and times are those used for the backyard chicken. The amount of mature garlic can be kept according to the recipe for a more pronounced garlic flavor, especially alongside the onions and green garlic. Serving ideas Ostropel is served hot, with polenta. The sauce pairs best with the polenta, so it’s worth keeping enough on the plate. FREQUENTLY ASKED QUESTIONS 1. Can I use only oil, without bird fat? Yes. If the chicken doesn’t have enough fat or you prefer not to use it, add more oil for frying the meat. The original recipe uses 1 tablespoon of olive oil and 2-3 tablespoons of fat taken from the surface of the broth. 2. Does the meat need to be fully boiled before the FRY program? No. After BOIL and STEW, the meat should only be slightly infused. It will continue to cook during browning and then in the sauce during the STEW program. 3. How much broth is added to the sauce? 200 ml from the broth in which the chicken was boiled is used. The rest can be saved for another use if desired. 4. Can I skip the boiling stage? For this recipe, the initial boiling is important because it involves a backyard chicken, which has firmer meat. It helps tenderize the meat before frying and cooking in the sauce. 5. What is ostropel served with? The most suitable option is with polenta. It can also be served plain, but polenta is mentioned as an accompaniment for this recipe. NUTRITIONAL VALUES Values are approximate, as the size of the chicken, the amount of fat, and the number of servings are not specified. For an estimated serving calculated from a chicken divided into about 6 portions, without polenta, the following can be estimated: Calories: approximately 350-500 kcal Protein: approximately 30-40 g Fat: approximately 20-35 g Carbohydrates: approximately 5-8 g Values can vary significantly depending on how much skin the meat has, how much fat is used for frying, and how much sauce is returned to each portion. Polenta is not included in this estimate and will increase the carbohydrate and calorie intake. STORAGE AND REHEATING Store any leftover ostropel in a closed container in the refrigerator and consume within 2-3 days. The sauce may thicken after cooling, which is normal. For reheating, warm the portion over low heat or in the multicooker until the meat and sauce are heated through. If the sauce seems too thick, it can be thinned with a little leftover broth if you have any. It’s better to prepare the polenta separately and serve it fresh alongside the ostropel.

Ingredients

1 backyard chicken
3 green onions
3 green garlic shoots
1 head of garlic
2 tablespoons of tomato paste with roasted peppers
1/2 bunch of parsley
Spicy & Hot spices
salt to taste
1 tablespoon of olive oil
1 liter of water

Bird stew

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