CHICKEN KIEV

The Women’s Weekly published this recipe in one of their liftout features back in 1999. I thought it might be of interest as it gives step by step instructions on how to assemble the Kiev. It also came with a couple of useful tips about deep frying it – use a wide-topped deep frying pan, which is half full of well heated oil. If the oil is not hot enough the Kiev will absorb too much oil. Obviously an electric deep fryer takes away that worry.

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