A Delicious Chicken Feast for the Whole Family

Hello everyone!

We often have chicken on our table in different variations. I'm a big fan of products from the 'Pestrechina' brand, and this time I bought the freshest broiler chicken by production date, which is halal.

About the Chicken.

This chicken is huge - I mean, seriously huge.

Here's how it looks from all sides:The skin is clean, light, without any feathers or bruises left. It smells like normal chicken meat. Now, let's try to cut it up. It's easy to cut, and the bones break easily. You can tell the meat is fresh and not too watery.First things first, I had to break down this giant bird into manageable pieces. The wings, thighs, and drumsticks are going to become a delicious roasted meal, while the back will be perfect for a hearty stew. As for the breast, I decided to make a mixture for some tasty stuffed cabbage rolls.Now, let me share my recipe for two types of stuffed cabbage rolls. Today's lunch will feature a mix of classic and 'lazy' versions, all cooked in one pan.For my stuffed cabbage rolls, I use short-grain rice, which I always rinse and cook for about 8-10 minutes.

After removing the breast from the turkey, I ground it through a meat grinder. The resulting mixture was incredibly tender and abundant.I then mixed the ground meat with cooked rice and added some grated carrot and finely chopped onion, which I had previously sautéed until softened.

I decided to sear some of the meat in a pan separately.Some of this crispy golden-brown goodness I add right into the meat mixture, and the result is juicier, more flavorful dolmas.Now I mix everything together thoroughly. The base is ready.Let's move on to preparing classic dolmas.I take the pre-prepared cabbage leaves.

Next, I lay out the cabbage leaves and add a dollop of blue cheese and herb mixture to the center of each leaf.

Now, I'll show you how to make these lazy cabbage rolls. This method is perfect for those who don't want to deal with the hassle of wrapping individual leaves.

I chop the cabbage into fine shreds using a knife.

(I have to say, it's super convenient and quick to do this in a blender).Now I add this shredded cabbage to my remaining meat mixture.I mix it all up and shape it into neat little round meatballs.All two types of golubtsy are ready. I start by browning them. In the pan where the remaining carrot and onion bits are, I add my little meatballs: on one side, the classic golubtsy,

This dish is a total game-changer - it's perfect for those lazy days when you don't feel like cooking a lot. I just dump all the sauce ingredients into the pan - water, sour cream, tomato paste, and a pinch of paprika. Then, I let it simmer for 20 minutes. And that's it - the dish is ready, and you can serve it for lunch. My family loves this recipe - we like to eat it as a standalone dish, but my dad likes to serve it with a side of boiled noodles. We devoured the entire skillet in one sitting - it was a huge hit! WORTH EVERY BIT.

I've gotta say, the Halal chicken-broiler is a real winner. My whole family loved it, and the stuffed cabbage rolls turned out super healthy and filling. I managed to cook a whole feast for the family with just one 2.6kg bird, and I still had leftovers for the next day that I stashed in the freezer.

This chicken is a great value for money - it's huge, juicy, and tastes amazing. The quality is top-notch, and I'm so impressed with the packaging and shipping.

Enjoy your meal!