Chicken Kiev...the addictive garlic, butter chicken dish

[BigmanPigman]

https://www.allrecipes.com/recipe/236703/chef-johns-chicken-kiev/

My mom used to make this when I was a kid. Once I was standing by her side at the stove and I was a little too close and it splattered on my cheek. The burn was the shape of a chicken leg too. Did this experience change my opinion of this yummy dish? No way!

"you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life"

Here is the No Reservations episode where Anthony Bourdain visits Ukraine with sidekick Zamir

https://journy.tv/watch/playlist/Kp97equ3/ukraine/

[elleng]

1. Thanks.

I remember Zamir, a character!

Been thinking about Ukraine a lot recently, and wondering how close my family was to it.

[Laura PourMeADrink]

2. Hey! Ok do not get the "ball" thing? The pic

In recipe doesn't look like ball so you smear with butter mixture, get that. Get folding in half bottom to fatter top. Then you take that result and form it into a ball some way?

Sorry I am too dense

Feel like I've made before and don't recall this part.

[BigmanPigman]

3. The video for that recipe shows balls but this recipe

https://www.recipetineats.com/chicken-kiev/#jump-watch

make it into logs. Both work, just different shapes. My mom made a log out of the butter and sliced off about 11/2" of it and put it into the center of each pounded breast. You really can wrap it and roll it either way, as long as it is tightly sealed so the juice doesn't come out before you eat it.

You don't smear the butter, it has to be chilled after you form it into a roll, log, balls, whatever. That way you can handle the butter better as you wrap the chicken around it. It is like a chilled ball of butter wrapped inside of a pounded breast. I usually use toothpicks or scewers to make sure it stays tight and won't leak the butter juice as it cooks.

Tony Bourdain's chicken kiev wasn't good and he wished he had ordered what Zamir did. He said his was like a rubbery croquette.

[Duppers]

4. Thanks!

I used to make this a lot, many many yrs ago. Going to again, thanks to your post here. Even sent the link to my son in NY.

[BigmanPigman]

5. I had forgotten about this recipe

until all the news of Ukraine. Now I want to make it again too.

[Retrograde]

7. It's been decades since I've made Chicken Kiev

now I want some! Never put garlic in mine, though: frozen butter inside a flattened chicken breast, which was then dipped in egg and bread crumbs and sauteed until the butter was thawed and just melting