Chkmeruli (Georgian chicken)

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Chkmeruli (Georgian chicken) Chkmeruli (Georgian chicken) Chkmeruli (Georgian chicken) Chkmeruli (Georgian chicken) Chkmeruli (Georgian chicken)

Nutritional Information

Calories
1401Cal.
Carbs
6g.
Fat
103g.
Protein
115g.
Cook
45 min
Servings
2

Ingredients

chicken carcass
1.5 kg
butter
1 tbsp. l
garlic
2 cloves
sour cream
1 cup
salt
1 tsp
coriander
½ tsp
hops-suneli
1 tsp
greenery
taste

Directions

Chkmeruli (Georgian chicken) step 1
For cooking, prepare the necessary products. Wash the chicken carcass under running water and pat dry with a paper towel.
Chkmeruli (Georgian chicken) step 2
With a sharp knife, cut the chicken along the breast and unfold the carcass, like a book. On the side of the ridge, slightly press down with your hands and expand the edges of the carcass, turning it from the side of the joints to the outside.
Chkmeruli (Georgian chicken) step 3
Remove excess fat, skin, viscera. For convenience, you can remove part of the ridge, breast and costal bones.
Chkmeruli (Georgian chicken) step 4
In order for the meat thickness to be more or less the same on all sides, it is desirable to beat off the carcass. Preliminary I advise you to cover the bird with plastic wrap so as not to splatter the work surface.
Chkmeruli (Georgian chicken) step 5
Grease the chicken from all sides with butter, salt, a mixture of coriander and suneli hops.
Chkmeruli (Georgian chicken) step 6
Fry the chicken on all sides in a pan for 7-10 minutes. A press can be a flat lid of a smaller diameter and a pan with water.
Chkmeruli (Georgian chicken) step 7
Put the fried chicken in a baking dish and pour the sauce of sour cream and garlic. You can add spices to the sauce. If the sour cream is too thick, you can add a little water. Bake the dish in the oven, heated to 180 ° C, 20–25 minutes. Serve sprinkled with chopped herbs. The remaining sauce can be drained into the gravy boat and also served.
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