Question

Proszę o napisanie wypracowania po angielsku na temat KURCZAKA xD w sensie, że pieczonego czy tam smażonego..
chodzi o to, zeby go opisac jak z najlepszej strony.. ze jest w polsce popularny.. że wiele osób go lubi itp.
by zachęcić anglików do tej potrawy..
jak sie go jada, kiedy i z czym, dlaczego jest smaczny..
Prosiłabym nie tylko wypracowanie ale także PRZEPIS na pieczonego kurczaka ;)
dam naj!:D.

kartka a4.

Answer 1

The chicken in Poland is very popular. It is a main dish in our country. He is very healthy and very good. We are eating him to the dinner but also also to the breakfast. He is good to everything. Poles are already a lot keeping chickens of years.

Chcken in Curry

Regulation: curried chicken - elements - breast of the chicken- cream- salt- the curry- pepper- butter or oil curried chicken - for the beginning to chop the way of preparing up breast into the bone.

Then to throw butter and the chicken onto the warm frying pan. When the chicken will already be browned to put the curry and to let the chicken stew oneself... then to pour cream and to wait moment... It is possible to eat this chicken with the roll, the pasta or potatoes, but I recommend the food it with the rice.

Answer 2

Probably all people ate chicken. This meal is very popular in the world. Polish like eat this food with potatoes and salat. I like eay chicken in paper- for me it's the best meal in polish kitchen. If you like eat meat, chiken will be the best meal for you. Chicken usually cooks in oven. Early you must season chicken with salt or paper. After you must heat the frying pan up. Put chicken on the frying pan and fry 20 minutes. That's all.

Answer 3

Przepis :

"Roast Chicken with Apples"

Ingredients:

3 small chickens,
75 grams of apples,
Szkl. a dry white wine
10 grams of lard,
6 tablespoons olive oil
1 clove garlic
cinnamon
hot pepper,
parsley,
salt

Ingredients:

Chickens divided into halves, wash, dry, rub with salt. Lard wiped off with a pinch of cinnamon and 1 / 2 teaspoon hot peppers, mix with finely chopped garlic and foliage parsley. The resulting mass rubbed chicken on both sides. Arrange chicken halves in a refractory container, drizzle with olive oil and insert the top of the oven (175 ° C). Bake, often pouring melted fat and sauce, turning several times on both sides. When the meat is almost soft, put into the dish apple (without skin and divided into quarters). When the apples are already strangled, remove dish from oven and pour a glass of wine, and then insert a still min. into the furnace. Serve immediately after preparation


Wypracowanie ;p

I remember how it happened maminym and devouring Grandma's chicken - always juicy and fragrant and the crust was crispy and przyrumieniona. It seemed that there is nothing easier than baking chicken - take the bird, add salt, fucking, a little spice, insert into the oven and ready ... no but, why he is such a dryish and not so good.

I tried the aluminum foil, with the lid and without the sleeve and not pouring grease. Not going out, all of a sudden .... came from experiments that the main secret lies in the way of baking. First heat - so that the bird przyrumieniło then let them have already occurs in the cooler (not cold of course) under glazed from time to time melted fat.

Since then, my baking chicken looks like this:

We bird, add salt and fucking, rubbed with herbs and spices (thyme, rosemary, marjoram, garlic, cayenne and sweet, coriander and whatever else is on hand so fit), olive oil and lightly sprinkle with lemon juice. For the ass, you can push the fresh herbs (thyme, rosemary, etc.), with two, three and two cloves of garlic, three quarters of lemon. Such a substitute for chicken in the fridge for at least an hour to let the poor fellow podmarynuje.

When we are ready for baking warmed up the oven to 200 degrees, and (just as the oven heats up) Put chicken in brytfance (preferably the same, which was lying in a refrigerator) laid on the belly. After about 30-45 minutes (a very approximate time) should already be back so podrumieniony chicken turned over on his back and wait until they are confounded. In the meantime, you can pour the bird several times with melted fat.

Flushed birds have turned over on his stomach with the back (maybe you do not need to do this but I just do), we reduce the oven temperature to 120-130 degrees and as far as tightly cover with - here lies the secret of succulence:) (just aluminum foil). Under these conditions must lie still an hour and maybe longer (in this temperature should not burn so it keep it up long enough). What about 15, 20 minutes to pour it with fat.

Will be ready as if punctured with a fork will emerge from it a clear juice.

Council practical: I first salt and pepper and then mix up the oil with spices (thyme, rosemary, marjoram, garlic, cayenne and sweet, coriander and whatever else is on hand so fit) - mixing spices in olive oil instead of chicken to prevent the hands ufajdaniu and thus jars (bags) with spices.

And another tip: When turned and watering chicken just remove it from the oven. It is easier and more accurately by turning pour ai is less likely to damage the skin.