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Chicken Rosto with Pistachio:

Designed for professional chefs, check out this Chicken Rosto with Pistachio recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Cubes and Knorr Professional Demi Glace Sauce.



  1. Chicken Rosto with Pistachio:

    • In a medium bowl, mix the chicken with parsley, Knorr Professional Chicken Stock Cubes, dry oregano and coriander. then grind in a mincer machine.
    • Chop the onion and garlic very fine and add them to the minced chicken along with egg, salt, cardamom, cinnamon and black pepper. Then beat the ingredient again to form a smooth dough.
    • Roll the chicken dough into a loaf shape and place it on a plastic sheet, use a rolling pin to roll out the chicken dough, stuffed with small dice of carrots and crushed pistachios and wrap it in the form of a sandwich. Keep refrigerated for 1 hour.
    • Heat a heavy-base skillet with vegetable oil over high heat and cook the chicken rosto until golden color.
    • To make a demi-glace add 40 g of Knorr Professional Demi Glace Sauce to half liter of water, mix well and simmer for 5 minutes.
    • Add demi-galce sauce to the chicken rosto and perfume with (rosemary, cinnamon sticks and bay leaves. Leave the rosto on low heat until cooked through.
    • Remove the rosto from the sauce and cut it into thin slices.
    • Serve with demi-galce and mashed potato on the side.