Classic kurnik according to step by step recipe with photo

Kitchen appliances and utensils

beaker;
a tablespoon and a teaspoon;
hob;
large pan;
stewpan;
kitchen knife;
cutting board;
pan;
scapula;
deep bowl;
whisk;
sieve;
ladle;
fork;
cling film;
fridge;
rolling pin;
round baking dish;
silicone brush;
oven;
serving dish.

Ingredients

Homemade Chicken - 650 g
Onions - 2-3 pcs.
Carrots - 2 pcs.
Champignon mushrooms - 300 g
Rice - 120 g
Milk - 200 ml
Chicken egg - 3 pcs.
Flour - 400 g
Soda - 1 tsp.
Sour cream - 50 g
Butter - 150 g
Salt to taste
Ground black pepper to taste
Any greens - 1 bunch
Vegetable oil - 75 ml
Water - 3300 ml
Bay leaf - 3-4 leaves
Black peppercorns - 6-9 peas

Step cooking

Pour about 3 liters of cold water into a large pot. We put there the domestic chicken weighing 650 g. Peel the carrots, cut into large pieces and send to the pan to the chicken. Peel 1 onion from the husk, cut into 4 pieces and send to the broth. To make the chicken more flavorful, put 3-4 bay leaves and 6-9 peas of black pepper in a pan.
First, cook the chicken over high heat, and after boiling, reduce it to a minimum. Continue to cook the chicken until cooked. After the domestic chicken is ready, remove the meat from the bone and disassemble it into medium-sized fibers. Disassemble the chicken meat to taste and season with black ground pepper.
In a stewpan put 120 g of any rice. It must be washed several times under running water so that it does not stick together. Pour 300 ml of water into a saucepan with rice, put on a stove and simmer until cooked. Rice during cooking should be salted to taste.
We wash 300 g of champignon mushrooms and cut them into thin plates. Fry them in a heated pan, pouring 10 ml of vegetable oil.
On a board, cut into small cubes 1 carrot and 1-2 onions. Pour 15 ml of vegetable oil into the pan and fry the vegetables until cooked.
In a deep bowl, spread the fried mushrooms, onions with carrots and a finely chopped bunch of greens. Salted to taste and mix a little.
We send the early boiled and slightly cooled rice to a bowl with mushrooms and other products. Mix everything again.
When the filling is ready, proceed to the preparation of pancakes for the henhouse. To do this, drive 1 chicken egg into a deep bowl and pour 200 ml of milk. Salt everything to taste and add 50 ml of vegetable oil. Whisk all the ingredients thoroughly with a whisk until smooth.
Sift 200 g of flour through a sieve and add it to the rest of the pancake ingredients. We mix everything thoroughly with a whisk so that there are no lumps left, and the dough is liquid.
On the stove, we heat the pan, slightly greasing it with vegetable oil, and using the ladle, pour the dough. Fry pancakes on both sides over medium heat for 1-2 minutes. Similarly, fry pancakes from the remaining dough.
We proceed to kneading dough for the base of the henhouse. In a deep bowl we combine 1 chicken egg, 50 g of sour cream, 150 g of softened butter, to taste salt and 1 tsp. soda. Knead all the ingredients well with a fork.Stir thoroughly to obtain a homogeneous mass.
Into the resulting mass we introduce 200 g of flour sifted through a sieve. Knead a tender, soft and docile dough. To do this, you can first use a fork or whisk, then continue to knead the dough with your hands.
Wrap the finished dough in cling film and leave it in the cold for 30 minutes.
When all the ingredients have been prepared, we proceed directly to the formation of the henhouse. Visually divide the cooled dough into 3 equal parts and cut 1/3 part with a knife. With a rolling pin, we roll out the dough into a layer 4-5 mm thick. This will be the basis of the henhouse.
We lay out the rolled dough layer at the bottom of the form, and on top we put 1 pancake.
On top of the pancake, spread the rice-mushroom filling. Do not spare the filling, spread it with a layer of about 1-1.5 cm.
On top of the rice-mushroom filling, put a pancake and spread the prepared chicken meat. Close the meat with pancake on top. We continue to lay out the henhouse, alternating layers of rice-mushroom filling and chicken.
The remaining 2/3 of the dough is rolled into a thin round layer. The resulting layer of dough cover the chicken, connecting the edges of the dough with the base. On top of it, you can decorate with circles of dough or cut out any other shapes.
From above, carefully make a hole in the dough with a knife so that steam escapes during baking. Beat 1 chicken egg, soak a silicone brush in it and grease the dough on top to make the chicken go rosy.
We bake the chicken at a temperature of 180 degrees in the oven. Cooking time - 40 minutes. When the chicken is cooked, we take it out of the oven and pour hot chicken stock into the hole on top. The classic henhouse is completely ready. We take it out of shape and shift it to a beautiful dish. Before serving, it is worth giving the chicken pot a little insist, then cut it into portioned portions.

Video recipe

In the video you are presented with a classic recipe, according to which you can cook a delicious and fragrant henhouse. All the ingredients necessary for the dish are listed at the beginning of the video in the right amount. The dish is prepared in stages, however, thanks to a detailed description of the whole process, you will have no difficulties, and you can treat your loved ones with a classic henhouse.

Have you tried to cook a kurnik on your own according to the classic recipe, and were you satisfied with the result? Used any additional ingredients? Share your experience in cooking such a dish and possible secrets in the comments.