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Shkmeruli chicken


800g to 1kg chicken
1tbsp of mashed garlic
250ml of milk (1 cup)


Gut and clean the chicken, cut it lengthwise, sprinkle both sides with salt. Then put the chicken on its back on a well-oiled frying pan and set the temperature to make the skin 
quickly turn golden. Cover the chicken with a special cast iron lid. The diameter of the lid should be slightly smaller than the diameter of the frying pan in order to ensure that the chicken is flattened by it. If you don’t have such a lid, any other will do, just put a heavy object on top of it. 
After 6-7 minutes, check if the chicken’s skin is sufficiently golden and crispy, turn it over, squeeze it with the lid again and turn down the temperature slightly.
Take the roasted chicken from the frying pan, cut it into pieces and put them on a baking tray. Mix mashed garlic with the grease that remained on the frying pan. Make sure that the garlic is juicy, meaning that it should be prepared with a garlic masher rather than sliced with a knife. Fry the resulting paste lightly, taking care not to burn it. When it slightly changes color, pour in a glass of milk (if you don’t like milk, use water or 10% cream); boil it for a couple of minutes and then pour it all over the chicken.
You can bake the chicken in the oven for a few minutes afterwards, but it is not necessary.

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