Home-style roast with parsley

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Homemade Roast Ingredients with Parsley

Chicken drumstick 6 pieces
Potato (large) 3 pieces
Parsley (stalks) from 1 bunch
1 carrot (300 grams large)
Sour cream 200 milliliters
Cherry Tomatoes - 6 pieces or regular - 2 pieces
Vegetable oil 2 tablespoons
Pure distilled water (boiled and chilled) 400 milliliters
Salt to taste
Ground black pepper to taste

Main Ingredients: Potato, Carrot, Chicken
Serving 3 servings
World Cuisine

Inventory:

Cutting board - 2 pieces, Knife - 2 pieces, Clay pot with a lid - 3 pieces, Deep plate - 2 pieces, Oven, Stove, Frying pan, Kitchen spatula, Kitchen hatchet, Tablespoon, Paper kitchen towels, Deep bowl - 2 pieces, Kitchen towel

Home-style roast cooking with parsley:

Step 1: prepare the chicken drumstick.

We wash the chicken drumsticks under running water, put them on a cutting board one by one and chop the bones at the legs with a kitchen hatchet so that the pieces can freely enter the clay pots. After we wash the chicken meat again from small fragments, dry it with paper kitchen towels and, if desired, remove the skin from the pieces. Then we take three clay pots and put them in them 2 each chicken drumsticks in each.

Step 2: prepare the parsley stalks.

From a large bunch of parsley, cut the stems and wash them under running water from any kind of contamination. After shaking them over the sink from excess liquid, put on a cutting board, finely chop with a kitchen knife and transfer to a deep plate. We freeze greens, dry them, or use them to prepare any other equally tasty dish.

Step 3: prepare the carrots.

Peel the carrots, wash them under running water from sand, dry them with paper kitchen towels and rub them on a large or medium grater directly into a deep plate. Preheat the oven up to 220 degrees Celsius.

Step 4: fry the carrots and parsley stalks.

Turn on the stove to a medium level and put on it a frying pan with 2 tablespoons of vegetable oil. When the fat warms up, we throw the chopped stems of parsley into it and simmer them by stirring with a kitchen spatula for 1 minutes just so that the ingredient has time to dissolve its aroma. Then add carrots to the pan, mix greens and vegetables with a kitchen spatula and simmer them together 2 to 3 minutes until the carrots are soft and slightly golden. After we remove the pan from the stove, divide the vegetables by eye at 3 equal parts and spread them with a tablespoon on raw chicken 1 serving in every pot.

Step 5: prepare the potatoes.

Now peel the potatoes, rinse them under cold running water, dry them with paper kitchen towels, put the tubers on a cutting board one at a time and cut them into cubes or slices up to 1,5 centimeters. We shift the slices into a deep bowl and sprinkle to taste with salt, as well as black pepper. Mix the spices with salt and vegetable so that the grains of the ingredients lay evenly on the potato slices. Then divide the tubers into 3 equal parts and arrange them in pots, as well as stewed vegetables.

Step 6: prepare the fill.

After we take a deep bowl and pour clean distilled water, previously boiled and cooled to room temperature, into it. There we introduce the right amount of sour cream and mix two liquids with a tablespoon until smooth. The resulting mixture is poured in equal amounts into pots.

Step 7: prepare the tomatoes.

We take cherry tomatoes or ordinary dense, meaty tomatoes and wash them under running water. We dry the vegetables with paper kitchen towels, cut off the places on which the stalks were attached from the tomato, put them on a cutting board, cut into slices up to 1 centimeters, divide the cut into 3 equal parts and arrange them in pots.

Step 8: bring the dish to full readiness.

We cover the pots with still raw products with clay lids and send them to the oven, heated to the desired temperature for 1 hour 15 minutes. After the required time, we remove the pots from the oven one by one, holding the containers with a kitchen towel, and put on a cutting board laid on the kitchen table. Let the aromatic dish brew 7 to 10 minutes, and serve the roast directly in pots on the table.

Step 9: serve home-style roast with parsley.

Home-style roast with parsley is served hot right in the pots in which it was baked. In addition to this savory dish, you can offer homemade sour cream or cream. Also, before serving, each portion of the roast can be sprinkled with chopped parsley, dill, cilantro or green onions. Cook with love and enjoy! Enjoy your meal!

Recipe Tips:

- - The spices indicated in this recipe can be supplemented with any other spices that are suitable for cooking meat or vegetable dishes.

- - Instead of sour cream, you can use cream.

- - If desired, before baking, in each pot, you can add 50 - 70 grams of crushed hard cheese of any kind or a half of processed cheese.

- - Onions can be added to this type of roast. It should be stewed with carrots, as well as parsley stalks, put the stewed vegetables in pots and then proceed according to the recipe.

- - Do not forget that for cutting meat and slicing vegetables, there should always be separate cutting boards and kitchen knives!