Zaboravili ste na ajmokac??? Još jedna ukusna kombinacija, da se upotrebi ne baš omiljeno "belo meso iz supe" ili ostaci pilećeg pečenja.

Pileće meso iz supe (skuvano) iseći na krupnije komade. Uzeti šerpu odgovarajuće veličine u zavisnosti od količine mesa i na komadu putera, ili na malo ulja kratko propržiti sitno iseckan čen belog luka. Dodati 2-3 kašike brašna, promešati da se brašno kratrko proprži (minut-dva). Zatim naliti sa nekoliko kutlača supe (da ne bude suviše retko), neprestano mešati jer sos treba da ima glatku strukturu, da ne bude ni redak ni suviše gust. Kada počne lagano da ključa spustiti komade mesa, posoliti i ostaviti da se lagano krčka dvadesetak minuta. Ako je suviše gusto, ajmokac treba razrediti dodavanjem supe ili vode. Kada je gotovo, skloniti sa ringle i dodati malo sirćeta ili limunovog soka - po ukusu. 

Ajmokac poslužiti uz baren krompir, obareno razno povrće (grašak, karfiol, brokoli, šargarepa...), pire, njoke, pirinač...

I još jedna napomena: supu je bolje skuvati od veće količine mesa (cela kokoška, pile...). Bareno meso iseći na odgovarajuće komade, podeliti u nekoliko porcija, spakovati u zamrzivač i upotrebiti drugi put. Ne može baš da stoji nekoliko meseci, ali desetak dana mu ništa neće smetati. Isto važi i za supu. Podeliti je u porcije od oko 1 litar, zamrznuti i u toku nedelje samo zakuvati rezancima, knedlama ili pretvoriti u čorbu, dodavanjem bešamela.

Sastojci: bareno živinsko meso, 1 čen belog luka, komad putera ili malo ulja, 2-3 kašike brašna, so, malo sirćeta ili limunov sok.

Ajmokac - Turning leftover chicken into lunch (traditional recipe)

Did you heard about ajmokac??? It is another simple and tasty traditional recipe, which turns leftover chicken meat (cooked or roasted) into lunch. 

Remove the bones from the cooked or roasted chicken, cut into larger pieces. In a cooking pot put a nice knob of butter or some oil, add finely chopped clove of garlic and fry shortly, just to release the aroma before adding 2-3 tablespoons of flour, stir about a minute. Pour few ladles of chicken stock, stirring constantly, to obtain smooth sauce - not too thick, not too runny. When it starts to simmer, drop in the pieces of meat, add salt to taste and let it simmer very lightly for about twenty minutes. If it seems too thick, add some soup or water to adjust consistency. When done, remove from the heat and carefully add some vinegar or lemon juice - add small amount of vinegar, taste it and adjust.

Serve Ajmokac with boiled potatoes, boiled mixed vegetables (peas, cauliflower, broccoli, carrot...), mashed potatoes, gnocchi, rice...

Additional note: cook the soup with a larger amount of meat (whole chicken). When cooked, remove the bones and cut the meat into pieces, divide into several portions, pack in the freezer and use it another time. It can be kept in the freezer for up to 3-4 weeks. The same goes for the soup. Divide it into portions of about 1 liter, freeze and during the week just bring toa boil and add some noodles, semolina dumplings or turn it into vegetable broth by more vegetables and bechamel sauce.

Ingredients: leftover chicken meat, 1 clove of garlic, a piece of butter or some oil, 2-3 tablespoons of flour, salt, a little vinegar or lemon juice