Satsivi from the bird

1 serving


Processed poultry is boiled until semi-ready, salted, greased with fat and fried in a cooking cabinet until cooked. Then the carcass is chopped into portions. In the resulting sauce, the poultry is boiled for 5 - 10 minutes, after which nuts crushed with green red pepper, diluted with saffron infusion and broth (nut butter is pre-squeezed from the nuts) are added and the satsivi is removed from the heat. It is served as a cold snack, drizzled with nut butter.