This is not a family recipe for ground chicken, but one I have discovered in cookbooks. On the web there are multiple listings for "bitki," some Polish, some Ukrainian, some Russian . . . all different! I finally decided to try it, but wound up overcooking just a bit. They were still very tasty, so I can only imagine they would taste better if not overcooked :-)
I served them with an option of ketchup or sour cream. The women chose sour cream and the men chose ketchup. Go figure!
Chicken Bitki
Ingredients:
16oz ground chicken
2 eggs separated
3 tbsp butter
7oz mushrooms, diced
1 1/4 cups bread crumbs
1/2 tsp nutmeg
salt and pepper
3tbsp flour
4 tbsp cooking oil (I tried with enova, canola and olive oil- it all tasted good)
Melt the butter in a frying pan and saute diced mushroom until soft and most of the juices have cooked off. Let the mushrooms cool while you mix the chicken, egg yolks, breadcrumbs, nutmeg, salt and pepper. Then mix in the mushrooms
Whisk the egg white until stiff (using a hand mixer would really help!), and stir half of the whites into the chicken mixture. Then fold the rest into the mixture.
With clean hands shape the chicken mixture into small long meatballs about three inches long and one inch wide. Dip meatballs into the flour and give them a good coating.
Heat your cooking oil in a frying pan and fry each bitki on each side until golden brown and cooked through. You may need to add more oil as you go through batches of meatballs.
Enjoy!
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1 comment:
I just made these out of a book with what looks to be an identical recipe. They came out wonderful, but I did one step differently- after browning them on all sides in the hot oil, I pulled them, placed them on a rack, and finished them in a 350 oven for 20 minutes. Perfect- nice and light without an over-cooked crust.
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