Best 2 Ukrainian Roast Chicken With Gooseberry Sauce Recipes

In the heart of Ukrainian cuisine lies a culinary gem that embodies the spirit of tradition and delectable flavors: Ukrainian Roast Chicken with Gooseberry Sauce. This classic dish, passed down through generations, captivates taste buds with its succulent chicken, tantalizing sauce, and vibrant presentation. Our journey into Ukrainian culinary heritage begins with a perfectly roasted chicken, imbued with a captivating blend of spices and herbs. Accompanying this centerpiece is a luscious gooseberry sauce, its emerald hue hinting at the delightful tartness and sweetness that awaits.

Beyond this signature dish, our culinary adventure continues with an array of equally enticing recipes. Indulge in the comforting warmth of Ukrainian Borscht, a vibrant beetroot soup brimming with vegetables and tender chunks of meat. Delight in the delicate flavors of Vareniki, dumplings filled with a savory blend of potato, cheese, or cabbage, served with a dollop of sour cream. For a taste of Ukrainian street food, explore the crispy and addictive Potato Pancakes, complemented by a tangy sour cream sauce. And to satisfy your sweet cravings, succumb to the charm of Syrniki, fluffy cottage cheese pancakes drizzled with honey or fruit compote. Join us on this culinary expedition, where each recipe promises an authentic taste of Ukraine's rich gastronomic heritage.

Let's cook with our recipes!

UKRAINIAN ROAST CHICKEN WITH GOOSEBERRY SAUCE

Ukrainian Roast Chicken With Gooseberry Sauce image

This is a classic roast chicken with a sauce that combines the tartness of the gooseberries with the savour of chicken and a touch of smooth creaminess. Serve with buttered noodles and a bowl of garden peas, the sugar pod variety if possible.

Provided by Olha7397

Categories Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

5 lbs roasting chickens, at room temperature
3/4 cup onion, roughly chopped
1 cup celery & leaves, roughly chopped
2 bay leaves
4 sage leaves or 1 teaspoon dried sage, crushed
1 tablespoon slivered lemon zest
1 teaspoon salt, divided
1/4 teaspoon fresh ground pepper
3 tablespoons melted butter
2 tablespoons butter
2 cups gooseberries
3 tablespoons honey, liquid clover
1/4 teaspoon salt
1/3 cup whipping cream or 1/3 cup heavy cream

Steps:

Preheat oven to 425°F.
Wipe the chicken inside and out with a clean damp cloth. Toss together the onions, celery, herbs, zest, ½ teaspoons of the salt and pepper. Stuff lightly into the body and neck cavities. (This is not an "eating" stuffing, but simply a "flavouring" stuffing.) Truss the chicken and set on a rack in an open roasting pan. Brush all over with the melted butter, reserving any that remains for preliminary basting.
Roast for 15 minutes, then reduce heat to 350°F and roast about 1 ½ hours more. Baste periodically, first with the butter and then with the pan juices. About 15 minutes before the end of the roasting time sprinkle on the remaining salt.
The chicken is done when the skin on the breast turn crisp and golden and puffs up. The drumstick will also jiggle loosely. A further test is to stick a skewer into the thickest part of the thigh; if the juices run clear the chicken is done. The interior temperature of the thickest part of the thigh should register 190°F (88 C). Transfer to a heated platter and let stand 10 minutes, to allow the juices to be absorbed back into the flesh.
To make the sauce in the meantime, melt the butter. Add the gooseberries and sauté 5 to 8 minutes, or until tender. Add the honey and salt. Puree and return to a clean saucepan.
When the chicken is finished, skim all the fat off the roasting pan. There should be about ½ cup of brown drippings. Add the drippings to the gooseberry sauce, heat through and stir in the cream. Taste. It might be necessary to add more honey, but the sauce should be tart to contrast with the crisp rich skin and juicy meat. Heat the sauce until it bubbles, pour it into a warmed sauceboat and serve over the carved chicken. Yields 6 generous servings.

UKRAINIAN CHICKEN KIEV

Ukrainian Chicken Kiev image

A real Kiev recipe, with seasoned butter rolled up in breaded chicken breasts for a richness fit for royalty! This recipe takes a bit of time, but is well worth the effort.

Provided by William Anatooskin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

8 (4 ounce) skinless, boneless chicken breast halves
⅓ cup butter, softened
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed
½ cup all-purpose flour
½ cup dry bread crumbs
2 cups vegetable oil
½ lemon, sliced
¼ cup chopped fresh parsley

Steps:

Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

Nutrition Facts : Calories 756.2 calories, Carbohydrate 12.3 g, Cholesterol 132.7 mg, Fat 65.8 g, Fiber 1 g, Protein 29.8 g, SaturatedFat 12.8 g, Sodium 197.3 mg, Sugar 0.7 g

Tips:

Use a good quality chicken: A free-range or organic chicken will have a better flavor and texture than a conventionally raised chicken.
Season the chicken well: A simple combination of salt, pepper, and garlic powder is all you need to create a flavorful chicken.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Use a roasting rack: This will allow the air to circulate around the chicken, resulting in a more evenly cooked bird.
Make sure the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the oven.
Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Serve the chicken with a variety of sides: Roasted vegetables, mashed potatoes, and gravy are all classic sides that pair well with roast chicken.

Conclusion:

Ukrainian Roast Chicken with Gooseberry Sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is juicy and flavorful, and the gooseberry sauce is tart and sweet. This dish is sure to please everyone at the table.