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Can you do the impossible?
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I have now made my sixth attempt (each time using a different approach) to making chicken Kiev without the garlic butter draining out while cooking. I have researched various ways of doing it and every single one of them has failed.
Can you do it? If so, how?
I don't mean you've seen others do it on TV. I mean you personally. TV chefs are mythical creatures who can do anything on telly. I am a human. |
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I normally use cocktail sticks to hold it together and that’s enough, but to be really thorough you have Two options:
Once you have stuffed and breadcrumbed the chicken position it on the tray so the slit is uppermost for cooking
Or after stuffing the breast use a knife that you have heated to sear along the slit. This will re seal the chicken to stop it leaking out |
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"I fill them with Parmesan and pancetta instead of the garlic butter. The more viscose filling doesn’t seem to leak."
That's effectively what I end up with. The garlic and parsley stay in and the butter leaks out. |
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"I normally freeze the chicken breast when the butter is in (it's almost wild garlic time hooray!) and then let it defrost - the Felicity Cloake recipe has never failed me yet. "
But surely when it cooks it all thaws and the butter doesn't stay frozen, so I don't see how freezing it keeps the butter in when it becomes hot. |
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By (user no longer on site)
over a year ago
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I haven't had a chicken Kiev in years.
I have bad memories of them as a poor 20 something buying frozen food 
I'm sure the homemade ones are much nicer - freezing them makes sense.
But I think freezing anything destroys the quality of the food - other than ice cream  |
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"Freeze them 
The chicken kiev, the glorious chicken kiev  "
Various people have talked about freezing them, but nobody has explained how this helps. The funny thing about cooking is that it heats things up, which in this case causes the butter to melt and you're left with the same problem of it draining out. How does the fact that the butter was at one point frozen help when it turns to liquid during cooking? |
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"Cook them in an air fryer, they don't leak then "
Why would that method of cooking keep the butter in? It still gets hot and turns to liquid. If there is a gap, it would still run out wouldn't it? |
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"And make sure they're well sealed "
Well, yes, that appears to be the thing. That goes without saying. If the butter can't get out it won't get out. The question is how to make sure they are well sealed. |
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Yes, cut the fillet off the breast first, retain that little bit of chicken. Then make your incision for the pocket in the breast.
Fill with your garlic butter. And then put the little fillet piece back to fill the hole and push it all back together.
Then flour egg and breadcrumbs, make sure to do it twice. |
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"Yes, cut the fillet off the breast first, retain that little bit of chicken. Then make your incision for the pocket in the breast.
Fill with your garlic butter. And then put the little fillet piece back to fill the hole and push it all back together.
Then flour egg and breadcrumbs, make sure to do it twice. "
That's exactly what I did tonight. All the butter came out. |
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"Yes, cut the fillet off the breast first, retain that little bit of chicken. Then make your incision for the pocket in the breast.
Fill with your garlic butter. And then put the little fillet piece back to fill the hole and push it all back together.
Then flour egg and breadcrumbs, make sure to do it twice.
That's exactly what I did tonight. All the butter came out. "
Was your butter room temp or what? Defo use butter out straight out of the fridge. I didn't use frozen butter, but the colder the butter, the later it melts so the chicken and breadcrumbs get a chance to seal in the fryer.
Also need to make sure your fryer is up to temp before they go in. |
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