Chicken fillet is good food.
Chicken fillet is a really delicious dish when done right. Roni Lehti
Everyone has an opinion about chicken fillet. Many associate it with school meals, and the memories are not always the best.
Chef Risto Mikkolak too is a child of that time who ate rather vinegary and slightly tough cutlets at school. Toughness comes from the meat not being cooked long enough.
But despite this, Mikkola definitely thinks that chicken fillet is good food.
It is also familiar from Mikkola’s childhood home, because Ruin-mother often did it.
– I remember from my childhood how nice it was to prepare this food together with my mother. I’ve enjoyed myself in the kitchen since I was a little boy. When mother had cooked the chicken and it had cooled for a while on the kitchen table, she shouted for Risto to come here, Mikkola recalls.
Little Risto was given the task of removing the meat from the chicken, i.e. as if breaking the chicken.
– It’s a good job for a child, easy and fun. I removed the cartilage and bones. In addition, I liked when I could suck the meat from the bone. Then I pretended to be Obelix from Asterix, who always ate a boar’s leg at the end of the cartoon. I had the same feeling with the chicken leg.
Chicken tenderloin becomes really delicious when the chicken is cooked in a pot and the broth is made into a sauce. If there is a liter of broth, boil it in a heap so that there are five desi broth left.
Acid more refined than vinegar comes from lemon, cream gives the sauce roundness and softness. Mikkola reminds you that you should not exaggerate with curry. The sauce should have a mild creaminess and a light color. The flavor of the curry should not dominate it too much.
Of course, proper chicken viilloki is made from chicken, but broiler is also fine.
– Frozen chicken is a really good option. Many people seem to think that frozen is worse, but in Sweden, for example, 80 percent of chicken is sold frozen. In our country, the corresponding figure is less than 10 percent. However, the number of pre-sliced and marinated chicken products is also increasing in Sweden.
Chicken fillet
1 raw broiler or chicken
1 liter of water
1 teaspoon of salt
2 carrots
1 onion
10 black peppercorns
5 bay leaves
50 g of butter
1/2 dl wheat flour
2 tsp curry
1/2 dl lemon juice
2 dl whipped cream
1 teaspoon of salt
1. Cut the chicken into 6 parts (breasts, legs, wings). Put the chicken pieces, water and salt in a large pot.
2. Bring to a boil. Skim off the foam that accumulates on the surface with a ladle.
3. Peel and chop the carrots and onion. Add the carrots, onions, peppers and bay leaf to the pot. Cook on low heat for 60 minutes.
4. Remove the chicken from the broth to a cutting board to cool. Boil the stewing broth until there is 5 dl left.
5. Melt the butter in a saucepan. Add the flour and curry. Boil the mixture while stirring. Pour the cooking stock into the pot and let the sauce simmer slowly for about 20 minutes, stirring occasionally.
6. Remove the skin from the meat and separate the meat from the bones. Tear the meat into strips.
7. Add the chicken, lemon juice and cooking cream to the pot. Season with salt. Let the sauce simmer on low heat for about 5 minutes.
Pea rice
3 dl rice without sawdust
200 g of frozen peas
1 teaspoon of salt
1 liter of water
350 g of pea puree
1. Put water, salt and rice in the pot. Cook in boiling water for about 10 minutes. Strain the water from the rice and rinse the rice.
2. Heat the pea puree in a pot and add the hot rice and whole peas. Mix well and serve immediately.
Pea puree
200 g of frozen peas
1 dl whipped cream
50 g of butter
1 teaspoon of salt
1. Put all the ingredients in a pot and boil for 2 minutes.
2. Purée into a smooth puree in a blender or with a hand mixer.
Pickled carrot
4 carrots
1 dl sugar
1 dl of water
1 dl brandy vinegar
1. Boil water, sugar and vinegar in a pot. Cut the carrot into thin slices with a paring knife.
2. Pour the broth over the carrots and leave to marinate overnight.