Well, tell me, who does not remember this dish, gorgeous in all respects, and who at least once did not ask a question - how to cook this miracle? So, the chickens of tobacco. There is more than one recipe. But it’s good, there is, where to develop a culinary fantasy, right?
This dish refers to a typical Georgian dish. But we know that Georgian cuisine is considered special. She skillfully combines taste - moderately tart and pungent - and healthy ingredients. Here you will not find fatty meat, generously soaked with mayonnaise and other useless kitchen variations. In addition, whatever you cook from Georgian cuisine, remember that the dish should be generously supplemented with greens and vegetables. This improves the functioning of the stomach, helps food to be absorbed and will be typically “Georgian”, as we wanted it to.
You can choose a variation - how to cook chicken tobacco in the oven, or you can make it on the grill, somewhere in nature. Also an interesting option.
If you are not sure how to cook tobacco chickens, but don’t want to “face the dirt” in front of the guests, then take your time. This is a delicate process. First you need to prepare the meat itself.
Do you know that chicken meat is desirable for several hours or is it best to put in kefir for the whole night? This secret is known to few, but kefir will make meat especially tender. You will understand the phrase, which means "meat literally melts in your mouth." This is thanks to kefir. But if you prefer to use marinade, then you can pre-marinate the meat in it.
Tobacco chickens, a recipe for everyone: take adjika - about 5 teaspoons, peppers, melted butter and vegetable oil, 4 cloves of garlic (if you are a hot pepper, you can take more, do not be shy). We also need salt to taste, and of course the tobacco chickens themselves, the recipe of which we are now writing in detail. You can take one chicken, you can cook several chickens at once, if the company is planning a large one. Choose a broiler or chicken. Ordinary. But not laying hens, for its meat is somewhat harsh for cooking and guests will certainly feel it.
First, the carcass must be thoroughly washed in cold water and dried. To dry the meat a little faster, pat it with a kitchen towel. Then, carefully cut the carcass, necessarily along the breast. Then give a good flat shape. This can be done by beating the carcass with a hammer on both sides. Well, then the most interesting, neat and delicate action begins, requiring special skills. It is necessary to separate the skin from the carcass itself. Just do not tear it, but raise it in the form of such bags or pockets. Happened? Now fill the pockets with garlic. It must first be finely chopped. And now grease adjika. Do not spare her. Adjika does not happen much, like porridge in butter. If you previously soaked the chicken in kefir, then adjika can be left for a couple of hours. If not, then lubricated with adjika, leave the carcass at least for 5-6 hours. Ideally, as mentioned above, for the whole night.
Chicken tobacco, the recipe of which is described here - is a real classic of Georgian cuisine, but no one has canceled the experiments. Now it was the turn to cook a pan or roasting pan. It must be thoroughly greased with oil and put our marinated carcass. It is better to do it with the skin up, not down. Now tightly and carefully close, but be sure to put on top the load, at least two kilograms. Voila! You can bake. And here the main thing is not to overdo it, that is, not to overdo it. Bake for about 25 minutes, not more. Then turn the carcass on the opposite side and send it back into the oven (until ready).
And now you can serve. The secret of the dish is to generously decorate with herbs, sprinkle with fresh chopped garlic, serve separately marinade and chop vegetables. Everything. Enjoy your meal!