METHOD TO PREPARE STUFFED DISH FROM AGRICULTURAL POULTRY Russian patent published in 1995 - IPC

FIELD: public catering . SUBSTANCE: method to prepare agricultural poultry stuffed dish provides for poultry carcasses preparation for kitchen treatment, carcass cavity filling with boiled in broth rice stuffing, placing poultry neck skin in carcass and heat treatment. In the case, prepared carcass before filling with rice is rubbed with salt and spices, kept during 25 - 30 minutes, filled with spicy-vegetable mixture, that has water, onions, carrot, sugar, fragrant pepper, bay-leaf, cloves and cinnamon, and once more kept in spicy- vegetable mixture for 4 - 6 hours under temperature of 4 - 6 C. Then carcass is boiled in spicy-vegetable mixture till semi-finished state, taken out of broth and broth is separated from vegetables. In the case, stuffing for carcasses is prepared by stewing of separate vegetables in fat together with boiled poultry by-products - hearts, stomachs. At the end of stewing process they add cleaned liver of poultry, the stewing is combined with broth and boiling of rice is exercised in broth. Amount of spicy-vegetable mixture and amount of onions and carrot in spicy-vegetable mixture in respect to carcass mass are correspondingly 80 - 90 and 10 - 15 mass %. EFFECT: method to prepare agricultural poultry stuffed dish is used in public catering.