Chicken Tobacco (Good Recipe)
by Editorial Staff
In her youth, after reading Pokhlebkina, I made a discovery: it turns out, not “taPaka”, but “taPaka”! In honor of the heavy-lid tapa frying pan in which the chicken was fried. And for many years I firmly believed that now I know how to speak correctly. And … it’s hard to be curious … again I read somewhere that not “taPaka” at all, but still better than “taPaka” …
Ingredients
- Chicken (gutted) – 1 pc. (weighing 800 g)
- Garlic – 3 cloves
- Butter – 2 tbsp
- Salt
- Ground black pepper
Directions
- Peel and chop the garlic.
- Wash and dry the chicken. Cut across the sternum.
- I put the resulting flattened carcass in a plastic bag and tap a little with a kitchen hammer to make it flatter, especially in the breast region. Strongly not necessary, you can cause irreparable damage in the form of torn skin and tattered meat.
- I rub the carcass in all decent and indecent places with salt, pepper and garlic, put it on a plate, cover it with foil, and put it in the refrigerator for three hours.
- After three hours, melt the butter in a frying pan. Fire is slightly less than average.
- I put the prepared carcass with the inside of the pan first. The load must be placed on top. I have a wide metal plate, on which, in turn, I put a three-liter jar of water. This is instead of a special cast-iron lid 🙂 Next – a timer for 20 minutes and go about my business.
- After 20 minutes, gently turn over, on top – again the load. And again a timer for 20 minutes.
- Well, it’s done, actually …
I serve lemon juice with chopped garlic to the chicken. Today I really wanted to cut a salad of fresh cucumber tomatoes, but we now sell such tasteless tomatoes that I did not risk it. But in the summer – certainly with a salad of fresh vegetables.
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