Gratin of Poultry Meat Recipe
Hello, cooks! We’re having a French dinner tonight. From very simple and affordable ingredients, the French prepare an exquisite gratin – Gratin de volaille. A traditional and much-loved combination of rice and chicken. Come in, try to cook! Like big and small children.
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Boiled poultry, for example, from broth, is suitable for casserole. 100 g is enough. You can use leftover meat from baked chicken or turkey. I had no “sediment”, so I prepared like this: Boil the chicken breast until soft, adding the roots. I saved the broth for rice. Cut the meat into small cubes.
  2. Peel the onion, cut into rings and fry in butter until transparent.
  3. Add the round rice and fry all together, stirring, until the rice is browned.
  4. Add the broth. Add sprigs of parsley, thyme, salt, bay leaf and cook over low heat until the liquid evaporates and the rice is ready (about 15 min.)
  5. Grease the molds with butter, put the rice in a circle with a figure, and the chicken in the center.
  6. We’ll need Bechamel sauce. Heat 1 tablespoon of butter in a saucepan and mix it with 1 tablespoon of flour, stirring quickly, until smooth and lightly browned.
  7. Add cream in small portions, constantly and quickly mixing the mass. Season with salt and pepper and add half of the grated cheese. Stir until the cheese melts.
  8. Spread the resulting sauce over the molds and sprinkle with the remaining grated cheese. Bake in the oven for 10-15 minutes. at the maximum to a golden brown color.
  9. Enjoy your meal!
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