Make the chicken juicy. Traditional Russian pies: preparing kurnik. Quick lazy recipe

Not every housewife can prepare homemade dough for chicken the first time, which is why many cooks prefer to buy this product in a store. But personally, I always try to use homemade dough for cooking, including for baking chicken.

Today I bring to the readers’ attention a rather sensible, in my opinion, selection of options for preparing dough for kurnik, which includes those recipes that are most popular among experienced cooks. The list below presents both simple and quick options for preparing the dough, as well as those that will require a little more effort and time from you. As always, yeast dough needs to be given time to grow, but yeast-free dough made with kefir, milk or sour cream will be ready in 15-20 minutes.

Depending on the recipe, to prepare dough for kurnik we will need such affordable and cheap products as: flour, sugar, salt, eggs, butter, yeast, milk, sour cream, kefir and mayonnaise. Housewives always have most of these ingredients in stock, which allows them to cook chicken at home spontaneously and without prior planning.

After the delicious chicken dough has been kneaded, before using it, you need to give it half an hour to rest in the refrigerator. This time is enough for you to prepare your favorite filling for the chicken, thereby not wasting an extra minute standing in the kitchen.

Shortbread dough for chicken in a food processor

The first version of the chicken dough is prepared using a food processor. Of course, if you don’t have such an assistant at home, you can knead the dough with your hands, but I recommend entrusting this part of the cooking to a man.

Ingredients:

500 g flour
250 g butter
2 pinches of salt
2 eggs
2 tsp water

Cooking method:

Pour the pre-sifted flour into the bowl of a food processor.
We take the butter out of the freezer/refrigerator, cut it into cubes and let it defrost slightly.
After this, add salt and melted butter to the flour. Grind all the ingredients together until crumbly.
Then add eggs to the flour mixture and add water. Mix all ingredients using a food processor until smooth.
Form the resulting dough into a flat cake and wrap it in cling film.
Place the dough in the refrigerator for 30 minutes, and after this time, use it to prepare chicken.

Elastic dough for kurnik with sour cream

The second most popular option for preparing dough for kurnik involves cooking it with a dairy product such as sour cream. I can’t objectively tell you whether it’s better or worse than the others, but from time to time I use this particular recipe.

Ingredients:

1 egg
4 tbsp. sour cream
50 ml milk
100 g butter
2 pinches of salt
2 pinches of soda
500 g flour

Cooking method:

Drive the egg into a deep container and beat it with a fork or whisk until smooth.
Pour sour cream into the egg mixture and mix.
Then add milk and melted butter to the main ingredients.
Also add salt and baking soda, then mix everything thoroughly.
After this, it’s time to add sifted flour in small portions and knead a stiff dough for the kurnik.
Wrap the finished dough in cling film and put it in the refrigerator for half an hour. This will make the dough more flexible and easier to work with.
After thirty minutes, remove the dough from the refrigerator, divide it into two equal parts and roll it out.
Place your favorite filling between the layers of dough and bake the chicken in the oven.

Kefir dough for chicken

Perhaps I won’t be much mistaken if I say that kefir makes the dough for kurnik the most tender and soft. This dough is not only pleasant to work with, but also the kurnik prepared from it turns out to be very, very tasty.

Ingredients:

150 g butter
2 eggs
7 tbsp Sahara
2 tsp salt
1 tbsp. kefir
700 g flour

Cooking method:

Transfer the butter to a saucepan and melt it over low heat.
Drive the eggs into a deep bowl and beat them with a whisk until smooth.
Add sugar, salt and melted butter to the egg mixture. Mix everything well.
Pour in the required amount of kefir.
Sift the wheat flour through a sieve and add it to the main mass in several stages, without stopping stirring it.
Knead the dough into a soft and elastic dough, roll it into a ball and wrap it in film.
Keep the dough in the refrigerator for about 20-30 minutes, after which we use it to prepare chicken.

Homemade dough for kurnik with margarine

Any dough prepared with margarine turns out sandy and crumbly. If you like this type of baking best, I advise you to take note of the recipe.

Ingredients:

2 eggs
½ tbsp. Sahara
¼ tbsp. salt
1 tsp soda
250 g margarine
150 ml milk
1 tbsp. baking powder
4 tbsp. flour

Cooking method:

Separate the egg yolks from the whites. We don’t need proteins for cooking, so you can use them to prepare other dishes: meringues, protein glaze, etc.
Add sugar, salt, soda and melted margarine to the yolks. Grind all ingredients with yolks.
After the whole mixture becomes homogeneous, pour milk into it and mix everything thoroughly.
Sift the flour through one hundred and mix it with baking powder. Add the resulting mixture of flour and baking powder to the main mass a little at a time.
Knead the dough, which should be elastic and stick well to your hands.
Wrap the finished dough in film and place in the refrigerator for 30 minutes.
After half an hour, the dough will be completely ready for baking the chicken.

Yeast dough for kurnik with mayonnaise

Connoisseurs of yeast baking can rejoice, since kurnik can even be made from yeast dough. The whole cooking process, of course, will take a little more time, but the result is worth all the effort and time spent.

Ingredients:

1 tbsp. water
25 g yeast
3 tsp Sahara
150 ml mayonnaise
1 pinch of salt
4 tbsp. flour

Cooking method:

Heat the water slightly and dilute the yeast in it.
Add 1 tsp to the yeast. sugar and flour. Leave the dough alone for 10-15 minutes.
After a quarter of an hour, add mayonnaise, salt and the remaining granulated sugar to the dough. Mix well.
In several approaches, add wheat flour to the dough.
Place the container with the dough in an oven preheated to 30 degrees for 30-40 minutes.
After the specified time, the dough will rise well, increase in volume, and it will be possible to prepare kurnik from it.

Now you know how to prepare dough for chicken. Bon appetit!

Chicken dough is much easier to prepare than many housewives think. The whole cooking process will not take much effort and time, unless, of course, we are talking about the yeast dough option. Despite the fact that today any dough can be bought in a store, I recommend that my readers at least once try to prepare such dough for chicken at home on their own. In order for all the cooking to go smoothly and without problems, I want to finally give you a few tips:
In all the proposed recipes, ingredients such as butter and margarine can be replaced with one another, without any harm to the final result;
Before adding to the dough, butter and margarine must be softened, or even better, melted in a saucepan;
In order for the dough to breathe and the finished baked goods to be fluffy, do not forget to sift the wheat flour through a sieve;
Before proceeding to the actual preparation of the chicken, the dough should lie in the refrigerator for half an hour;
If you don’t have cling film, then before putting it in the refrigerator, the ball of dough can be placed in a regular pan, having first greased it with a small amount of vegetable oil along the bottom and sides.

Cooking chicken is quite a troublesome and time-consuming task. However, believe me, it's worth it! After all, it’s not for nothing that kurnik made from pancakes with chicken and mushrooms is called the Tsar’s Pie. This dish of traditional Russian cuisine has been known since the 16th century (and perhaps earlier), and, according to historical data, it was even served at the table of Emperor Ivan the Terrible!
For the first time, court chefs began preparing chicken from dough (most likely yeast). This dish was truly festive: the dough was kneaded as for the finest pie, the filling was selected with the utmost care - only the most delicious! At that time, for the sovereign's meal, kurnik was filled with rooster, chicken, duck, beef and lamb, as well as porridge, berries and nuts. And also, according to legend, it was baked in the shape of Monomakh’s Cap - one of the symbols of great power and reached truly majestic dimensions, the size of a huge dish.
Then the pie “made its way” to the people, still remaining festive - it was not cooked or eaten on weekdays. In villages and cities, the dish was served both on Trinity and Easter, but most often at weddings, since kurnik was traditionally considered a symbol of fertility and wealth. The wedding dish was also made in huge sizes and no expense was spared on the fillings. The pie itself was broken over the heads of the newlyweds (sometimes even two pies were baked: one for the groom, the second for the bride). At the same time, the abundance of fallen grains and pieces of meat promised the newlyweds wealth and family well-being.
Today, not every housewife knows how to bake a delicious chicken. Let's correct the situation with a detailed step-by-step recipe for a classic chicken chicken. Properly prepared, this Russian pie uses at least three fillings - based on chicken, mushrooms, rice or buckwheat porridge - and two types of dough: for pancakes and for the base crust (in this case it can be either yeast or shortbread ). You can decorate the kurnik, showing your imagination, with pieces and strips from the same dough, cut in the form of flowers and leaves, braided into tight braids in a variety of ways. Well, let's try cooking?

Taste Info Savory pies

Ingredients for delicious chicken

For the test:
Flour – 540 g;
Eggs – 3 pcs.;
Raw yeast – 65 g;
Sugar – 2 tbsp. l.;
Milk – 60 ml;
Salt - 0.5 tsp;
Butter – 80 g.
For pancakes:
Eggs – 3 pcs.;
Milk – 400 ml;
Flour – 250 g;
Salt – 1/2 tsp. l.;
Sugar – 2 tbsp. l;
Vegetable oil – 3 tbsp. l.;
For lubrication– 1 yolk and 2 tbsp. l. heavy cream.
For filling No. 1
Champignons – 300 g;
Leek – 1 pc.;
Vegetable oil – 1 tbsp. l.;

For filling No. 2:

Round grain rice – 1 tbsp.;
Eggs – 4 pcs.;
Parsley - 3-4 sprigs;
Cream 33% - 4 tbsp. l.;
Salt, pepper - to taste.

For filling No. 3:

Chicken breast – 1 pc.;
Carrots – 1 pc.;
Onions – 1 pc.;
Chicken broth – 3-4 tbsp. l.;
Dill – 3-4 sprigs;
Salt, pepper - to taste.

How to cook kurnik with pancakes, mushrooms and chicken

We start by preparing the yeast dough, since it will take some time to rise. Fresh raw yeast (65 g) in a prepared bowl, add 2 tbsp. l. Sahara.

Knead them until the mixture turns into liquid. We do not add water.

Sift flour (540 g), mix with salt (1/2 tsp), beat in eggs. If large, 2 are enough. If the eggs are medium size, it is better to add 3 eggs.

Heat 60 ml of milk to approximately 30 degrees, so that the yeast is comfortable. Remember that milk that is too hot will block the action of the yeast. Pour milk into the mixture.

Knead the chicken dough into a medium-density lump. Add soft butter (80 g), continue kneading the dough until it is completely combined with the butter for about 5 minutes if in a food processor and 10 minutes if you do it by hand.

The finished dough should rest on the processor hook, hanging heavily from it, without sticking to the walls of the bowl in which you kneaded it.

Remove the dough from the hook, knead it with your hands in two or three movements, and collect it into a ball.

Cover with a lid. You can place the container with the dough in the oven, simply closing the door tightly, this will be enough, you won’t even need additional heating. Now, if you were using dry yeast, most likely you would need to heat the oven to 30 degrees, but live yeast works great at room temperature, you just need to protect the dough from drafts.

While the dough is rising, it's time to make the fillings. For chicken we use three types of filling: mushroom, rice, meat.
Let's start with the third. Let's cook the chicken breast. Just fill it with water, add the onion and carrots. When the water boils, turn the heat down to low. It is very easy to check the readiness of a chicken breast: we pierce the chicken with a knife; if the breast is pierced freely, it means it is already cooked. This will take about half an hour.
In the meantime, we are working on the second filling for the chicken. Boil a glass of rice in a large amount of salted water; this will only take about 7 minutes.

Remove the finished chicken breast from the broth. Place the rice in a colander. Let everything cool down.
While the chicken and rice are cooling, prepare the first mushroom filling. Wipe the champignons (300 g) (not wash) so that they do not become too wet, cut into slices, fry for 1 tbsp. l. vegetable oil and 80 g butter, salt.

We take out the mushrooms, and fry the leeks cut into slices (only the white part) in the remaining oil.

Mix mushrooms with onions. The first filling is ready. Let it cool down a little for now.

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Boil 4 eggs soft-boiled or in a bag, chop and mix with warm, slightly cooled rice.

Chop the parsley (3-4 sprigs, without thick stems). Try the second filling, you may want to add a little salt and pepper.

To make the second filling juicier, add 3 - 4 tbsp. l. heavy cream. The second rice filling is ready, set it aside.

Let's prepare the third filling. Separate the slightly cooled chicken breast into fibers (remove the bones), mix with chopped 3-4 sprigs of chopped dill (without hard stems). Season with salt and pepper to taste, if needed.

All three fillings are ready, let them sit and cool even more.
The next step is to make pancakes for our pie. Probably, absolutely all housewives know how to bake pancakes, so we will not dwell in detail on the technology of baking them. Let's just say that first you need to whisk 3 eggs, 1/2 tsp. salt, 2 tbsp. l. sugar with 200 ml of milk and 250 g of flour.

When the kneaded dough becomes homogeneous and without lumps, dilute it with the remaining 200 ml of milk.

Pour 3 tbsp into the dough. l. vegetable oil, so it will not stick to the pan.

Bake 7 pancakes with a diameter of approximately 20 cm.
Our pancakes are ready, by this time the dough should be ready.

Now you can assemble the chicken. Divide the yeast dough into 3 unequal parts, as shown in the photo.

From the largest part we make the bottom crust of the pie. Its diameter should be approximately 5 cm larger than the diameter of the pancakes. Place the rolled out dough on a baking sheet and place one pancake in the center of it.

Spread the mushroom filling onto the pancake in an even layer.

Cover it with another pancake, this is the next layer.

Place the rice filling in a mound.

And cover the second filling with the next pancake.

Finally, place the chicken filling in a more pronounced mound.

Carefully cover the slide with several pancakes (3 – 4 pieces), laying them overlapping.

Now roll out the second part of the dough, medium size. Cover the top of the pie with it.

Seal the edges of the pie.

Be sure to make a hole at the very top of the resulting structure for steam to escape. Lubricate the entire surface of the chicken with a mixture of 1 egg yolk and 2 tbsp. l. heavy cream.

You can decorate the kurnik, showing your imagination, with pieces and strips from the same dough, cut in the form of flowers and leaves, braided into tight braids in a variety of ways.
Take a detailed look at our step-by-step recipe with photos on how to decorate a chicken coop.
Roll out the smallest piece of dough and cut out three strips measuring 1.5 cm by 10 cm.

We braid the strips.

We cut out three pieces that resemble the shape of tree leaves.

We make cuts on one side of each leaf.

We place leaves around the hole; they will stick perfectly to the surface of the chicken house.

Strengthen the braid.

If there is some dough left, we can use it to make some other decorations for the chicken pot, for example, flowers. Well, our cake is masterfully decorated, it’s time to send it to the oven!
Bake the cake for 30 minutes at 180 degrees in a preheated oven. This is what a classic chicken pot with chicken and mushrooms looks like in cross section. The pie turns out very tasty and filling.

Kurnik has long been considered one of the most interesting and beloved dishes of Russian cuisine. At first glance, it may seem like an ordinary pie, but just try one piece of this delicacy, and all analogies will seem inappropriate. The only similarity is that the dough for kurnik can be prepared the same as for other baked goods with filling. It doesn’t matter which recipe the housewife usually uses.

Kurnik dough can be yeast or yeast-free. Most often it is based on some kind of dairy product. This can be milk, kefir, sour cream, mayonnaise, etc. Sometimes plain water is used, for example, during fasting. The dough also includes eggs, salt, sugar, soda or baking powder, premium flour, butter or margarine.

Kneading the dough for kurnik is very simple, you just need to combine all the ingredients step by step. How long the kneading process will take depends only on the recipe. After this, the yeast dough is placed in a warm place, and the yeast-free dough is placed in the refrigerator. You have to work hardest with puff pastry, but baked goods in such a frame turn out truly royal.

You can use any filling for the chicken at your discretion. This does not affect the way the dough is prepared.

Secrets of making the perfect chicken dough

You can choose almost any dough for chicken, based only on your own taste preferences. Such variety allows you to prepare a delicious dish from those products that are in the refrigerator and without having to buy anything extra. How to prepare dough for chicken at home without unnecessary time and financial costs, culinary experts will tell you:

Secret No. 1. Don’t worry if the margarine or butter doesn’t completely dissolve while kneading the chicken dough. This will not damage the consistency of the dough at all, and the lumps will go away during kneading and further baking.

Secret No. 2. In all recipes, butter can be replaced with margarine, and vice versa.

Secret No. 3. For a more fluffy dough, the flour must be saturated with oxygen. To do this, you just need to sift it through a sieve once or twice.

Secret No. 4. Before putting the finished dough in the refrigerator, you need to put it in a container greased with vegetable oil or wrap it in cling film.

Mayonnaise dough is valued by experienced housewives not only for its delicate taste, but also for its convenience. It is easy to prepare, and further work with it compares favorably with other cooking methods. The dough turns out buttery and very elastic, which allows you to roll it out without additional flour.

Ingredients:

150 g mayonnaise;
4 cups flour;
3 tsp. Sahara;
1 glass of water;
25 g yeast;
Salt.

Cooking method:

Heat the water, dissolve a teaspoon of sugar and flour in it, dissolve the yeast.
After 5 minutes, add mayonnaise, remaining sugar and salt to taste to the yeast, mix.
Sift the flour and add it in parts to the rest of the ingredients, knead the dough.
Wrap the dough in a towel and keep warm for 30 minutes.

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This recipe will especially appeal to those who love the combination of meat filling with a sweetish dough. For everyone else, it is recommended to reduce the amount of sugar to two teaspoons or eliminate it altogether. It is better to take thicker kefir, otherwise you will have to add even more flour to obtain the desired dough consistency.

Ingredients:

700 g flour;
150 g margarine;
3 tsp. salt;
7 tsp. Sahara;
1 glass of kefir;
3 eggs.

Cooking method:

Melt margarine, add salt, sugar and eggs, mix until smooth.
Pour kefir into the resulting mixture, add flour, knead the dough.
Place the dough in a saucepan greased with vegetable oil and refrigerate for 30 minutes.

With shortbread dough, the kurnik will turn out tender and crumbly. For this recipe you will only need yolks, and the whites can be used to coat the chicken chicken. Baking powder can be replaced with regular slaked soda. This will not affect the quality of the test at all. After cooling in the refrigerator, the dough must be divided into two parts and the larger one used as the bottom of the pie.

Ingredients:

200 g margarine;
200 g sour cream;
2 cups of flour;
1 tsp. baking powder;
1 pinch of salt;
½ tsp. Sahara;
2 eggs.

Cooking method:

Sift the flour, add baking powder and mix.
Separate the yolks, beat together with salt and sugar.
Soften the margarine and add to the egg mixture along with sour cream, mix again.
Add flour in small portions, knead the dough, leave for 20 minutes in the refrigerator.

Puff pastry is a great option for a meat pie. More often it is bought ready-made in supermarkets, but at home it will turn out much tastier. The process of making puff pastry is not at all difficult, the main thing is to be patient and follow the recipe exactly. You should try to make as many layers as possible. This will make the chicken even more tender.

Ingredients:

3 ½ cups flour;
1 tsp. salt;
300 g butter;
¾ glass of water;
2 eggs;
1 pinch of citric acid.

Cooking method:

Dissolve salt and citric acid in cold water.
In one bowl, mix 3 cups of flour, eggs and water, knead the dough.
Cut the butter into small pieces, add the remaining flour and form into a ball.
Roll the ball into a thin rectangle and keep in the refrigerator for 20 minutes.
Roll out the dough into a thin layer, place the butter mixture on top and fold the edges.
Roll out everything to a thickness of 1 cm, then fold the dough, trying to make as many layers as possible.
Place the “roll” in the refrigerator, after 20 minutes roll it out again and roll it up again.
Repeat the described procedure 3-4 times.

Using this recipe, you can relatively quickly make tasty and soft dough for chicken. Combining all the ingredients will take no more than 5 minutes. In this case, you do not need to knead the dough too much and wait until it rises. You just need to let it cool and immediately start preparing a delicious pie of any suitable shape.

Ingredients:

400 g flour;
100 g butter;
¼ glass of milk;
3 tbsp. l. sour cream;
1 pinch of soda;
2 tbsp. l. Sahara;
1 egg;
Salt.

Cooking method:

Melt the butter until liquid, pour into a deep bowl.
Add egg, sugar, sour cream and milk, salt to taste.
Mix everything thoroughly and gradually add flour and soda.
Knead the dough, roll into a ball and wrap in cling film.
Keep the dough in the refrigerator for 40 minutes, then start preparing the chicken.

The sour cream dough has a special delicate consistency, which makes it an excellent companion for chicken fillet. With it, the chicken turns out fluffy, and after baking it is decorated with a beautiful golden brown crust. To make the dough perfect, you need to take milk with a high percentage of fat content and the freshest possible sour cream.

Ingredients:

4 tbsp. l. sour cream;
1 egg;
100 g butter;
2 pinches of soda;
1 tsp. salt;
500 g flour;
¼ cup milk.

Cooking method:

Beat the egg with a fork, add sour cream and mix until smooth.
Soften the butter, pour into a common plate along with the milk, stir again.
Pour baking soda and salt into the egg-milk mixture.
Add flour and knead into a stiff dough.
Place the dough in the refrigerator for 30 minutes, then divide into two parts and form a kurnik.

Now you know how to prepare dough for chicken according to the recipe with photo. Bon appetit!

As you know, kurnik is a traditional Russian pie, which was usually baked on major holidays. The coolest kurniks are made using pancakes and several types of fillings, but such sophisticated dishes require a lot of time and a large selection of ingredients. For an everyday menu, I prefer a quicker and more practical chicken recipe, which allows you to prepare an amazing chicken meat pie quite quickly. This pie will delight your family for lunch and dinner, and just for a snack - it’s just the thing. So, I’m sharing a quick and delicious chicken recipe.

Ingredients:

(1 chicken)

yeast dough
500 gr. flour
1 glass of milk
25 gr. fresh compressed yeast
1 egg
1 tsp salt
1 tbsp. Sahara
3 tbsp. vegetable oil
filling:
600-700 gr. boiled chicken meat
4 eggs
2 large onions
lettuce pepper (optional)
ground black pepper
vegetable oil

Kurnik dough

For kurnik, the dough can, in principle, be anything, because the main thing in a meat pie is the filling. You can buy ready-made dough in the store, but it’s tastier, of course, to make homemade dough, and yeast dough at that. If you have a bread machine, then use it to prepare the dough, this will save your energy and time. If there is no bread machine, then it’s okay, our grandmothers managed just fine without it.
So, we dilute fresh yeast in warm, but not hot milk. Add sugar and a glass of flour, mix. Place the dough in a warm place for half an hour.

When the yeast is fresh, the dough very quickly begins to become covered with bubbles, which indicates intensive growth of the yeast.
When the dough is covered with bubbles and increases in volume, add salt, one egg, and vegetable oil to the dough. Stir and then add two more cups of flour.
Mix the dough first in a bowl and then place it on a floured cutting board. Knead well until we get a soft and at the same time obedient dough that does not stick to the table and hands. The dough will take a little more flour.

The taste of the dough turns out to be neutral, it should be such as to emphasize and not interrupt the taste of the filling.
If time allows, cover the dough with a towel and leave for another half an hour in a warm place. We use this time to prepare the filling.

Filling for chicken

So, boil the chicken in advance. You can boil several chicken breasts, which is quickest because you don't have to remove the meat from the bones, but it's more practical to boil half a chicken.
To make the chicken meat tasty, let’s cook the chicken correctly. First, boil a small amount of water, and then put the chicken into the boiling water. Bring the water to a boil, reduce the heat and cook the bird until tender without salt or spices.
With this method, almost all the meat juice remains in the meat, which makes the meat tasty. It is not advisable to cut the chicken into pieces; cook it in one piece.

Remove the finished chicken meat from the broth, cool, and remove from the bones. If necessary, chop a little.
To make the filling for the kurnik juicy, be sure to put a sufficient amount of onion in it. Here, as they say, juicy onions won’t spoil the kurnik. Moreover, we stew the onions, not fry them. To do this, first finely chop the onion and then simmer over low heat in a small amount of vegetable oil. The onion should become soft and transparent, in no case brown (dry and bitter).

When the onion reaches the desired temperature, add the chopped chicken meat. Lightly fry until the flavors of the meat and onions combine. There is no need to fry for a long time so that the filling does not dry out. Turn off the heat, add salt and pepper to taste.

We put eggs in the filling, cut them not very finely, and also a little canned red salad pepper for beauty. The latter is optional.
Gently stir the filling and taste again for salt and pepper. The filling should be sufficiently salty and peppery.

Cooking chicken

Lightly knead the finished dough and divide it into two parts. Roll out one part into the shape of a baking sheet. Grease the baking sheet itself with either margarine or vegetable oil.

Transfer the dough to a baking sheet. To transfer, you can use a rolling pin: sprinkle the dough with flour → loosely wrap it around the rolling pin → transfer it → unwind it.

Distribute the finished meat filling for the chicken chicken evenly over the entire baking sheet.

Roll out the second part of the dough thinly. Transfer and place on top of the filling. We cut off the protruding pieces of dough with scissors.

We first press the edges of the chicken along the entire perimeter tightly with our fingers, and only then we form a beautiful edge using a fork.

Roll out the remaining pieces of dough thinly and cut into thin strips with which we decorate our chicken pot. We make several punctures so that excess moisture can escape during baking.

Place the baking sheet with the chicken in a well-heated oven. This is an important point. If the oven has not yet warmed up enough, then wait until it warms up. At this time, it is better to put the chicken in a warm place.
Bake the chicken for 35-40 minutes at a temperature of 170-180°C.

To make the chicken chicken beautiful, with a shiny golden brown crust, brush it with beaten egg, and it’s better not to do this right away, but when our pie is already slightly browned. We take it out, grease it and put it in the oven again. We check the readiness of the dough by piercing it.

Serve the tasty and juicy chicken chicken warm. As you can see, preparing chicken chicken is not at all difficult; as for the ingredients, everything is simple and affordable, no exotics, everything is ours, inexpensive.

Russian pie with a delicate filling has been and remains a festive dish: it is used to greet guests and is served at the wedding table. Delicious, aromatic baked goods are prepared according to different recipes with all kinds of fillings. Dough for homemade chicken plays a special role; it can be made either shortbread or puff pastry. With a few tips for preparing the base of the pie, you can fully enjoy the taste of this dish. Relatives and friends are guaranteed to appreciate your culinary capabilities.

How to prepare dough for chicken at home

The dish is so loved by those around you that you don’t need a special occasion for it to appear on the table, especially since preparing the filling and base is simple and does not require special ingredients. However, you should be prepared to devote a lot of time to the chicken. The beauty is that the base can be sweet, salty, flaky or shortbread - choose according to your mood, the reason for baking, the set of products in stock. Avid cooks advise always using two types of dough: one for separating the filling of the kurnik, the second for the outer part.

How to knead yeast dough

The easiest way to cook delicious chicken does not lose its relevance. Buns and pies made with yeast dough are always very soft, airy, and aromatic. If you are a fan of this type of baking base, then you will need:

cow's milk (fat content 2.6) – 1 cup;
premium flour – 0.5 kg;
granulated sugar – 2 tsp;
eggs – 1 pc.;
butter – 50 g;
yeast (natural) – 25 g;
salt - tsp.

How to cook:

Heat the milk a little, crumble the yeast.
Separately, mix the egg with sugar, add salt, then beat. Pour the resulting mass into milk.
Pour the melted butter into a common bowl and stir.
Pour in flour, knead the dough thoroughly.

How to make puff pastry

The preparation process takes a long time, but the result lives up to expectations. Most people are too lazy to make puff pastry for homemade chicken on their own; they buy it ready-made in the store. If you are not one of them, then this simple recipe will hit the spot. You will need:

flour – 0.6 kg;
butter – 1 pack;
eggs – 2 pcs.;
water - 200 g;
salt - tsp;
citric acid - a pinch.

Start kneading:

Add eggs, citric acid, and salt to flour and water.
Mix everything and leave for half an hour.
Chop the butter into pieces, mix with flour, and roll out. Set aside to refrigerate (20 minutes).
Roll out the cake, folding the layer of butter inside. Turn the mass into a layer again.
Roll up, cover with a wet linen (thick) cloth, and refrigerate for half an hour.
Do the procedure 4-5 times.

Butter with kefir and margarine

This base turns out to be especially soft. Its peculiarity is that it does not change its taste for several days. You can easily leave the kefir dough in the refrigerator for a couple of days, and then just make the pie. To prepare the pie base you will need:

flour – 0.7 kg;
kefir (yogurt) – 200 g;
granulated white sugar – 90 g;
butter – 200 g;
salt (not sea salt) – 2 tsp.

This dough is easy to prepare:

Let the butter melt, add eggs, beat.
Sugar, salt, add kefir, mix.
Gradually add flour, kneading.
Wrap the finished mass in oiled cellophane and place in the refrigerator.

Crumbly with sour cream

This option is used for preparing savory baked goods. The dough with sour cream will create a dish with a golden crust and an amazing aroma. The main condition is the freshness of dairy products. A good dough will come out when you make it with natural milk and sour cream. For preparation you need:

flour – 0.5 kg;
fat sour cream – 60 g;
butter – 100 g;
egg – 1 pc.;
milk – 50 g;
salt – 1 tsp;
soda - tsp.

Making a pie, like in the photo in the magazine, is simple, but the dough must follow the rules:

Beat the egg with sour cream with a fork.
Pour in milk and melted butter. The latter should be high in fat.
Salt, add soda. Mix everything.
Add flour, make a steep knead.
Refrigerate for half an hour before preparing the dish.

Shortbread with mayonnaise

The base allows you to bake a very tasty, rich pie. It’s easy to work with because the mixture comes out elastic and soft. It goes well with both fruit and meat fillings. For preparation you need:

flour – 0.5 kg;
yeast – 25 grams;
mayonnaise – 160 g;
water – 200 g;
granulated sugar – 3 tsp;
salt – 1 tsp.

A simple and profitable dough that any housewife can use:

Heat the water, add yeast, a little flour, a spoonful of sugar (for the dough).
When the mixture rises, add mayonnaise to the dough.
Then add sugar, salt, mix everything.
Gradually add flour.
Knead the soft dough and leave it in the cold for 30 minutes.
After time has passed, put the mixture in a bag, then dip it in warm water for 20 minutes.
When it rises, start rolling it out.

Soft with milk

This proven method has been actively used by housewives for a long time. Delicious, soft dough is suitable for kurnik, buns and many other types of baked goods. By making a batch, you can get several delicious dishes at once. To prepare this base you will need:

flour – 1 kg;
fat milk – 0.5 l;
margarine – 200 g;
eggs – 2 pcs.;
granulated sugar – 1 tbsp. l.;
salt – 1 tsp;
yeast – 10 g.

Get started:

Warm the milk slightly (36 degrees), add yeast.
Add half of the margarine to the total mass. Leave for 20 minutes.
Add salt and sugar, break the egg, add the rest of the margarine, stir well.
Add flour and start kneading (by hand or with a mixer).
When the mass becomes homogeneous, but not too dense, place it in a warm, quiet place for half an hour.