Cut the washed poultry on the breast side exactly in the middle lengthways, carefully bend apart so that no bones break and gradually bring it into a flat shape. Now pat dry and salt on both sides.
Now place in a sufficiently large pan that must be filled at least 3 cm high with oil. Place a suitable plate made of stone, earthenware, metal or similar on the food to be fried (a saucepan with a sufficiently large base will do the job) and weigh the whole thing down again, so that the food is gently and evenly pressed under the oil . Now fry one side (approx. 20 - 30 minutes) Then remove the structure of the weights and substructure, turn the food, put everything back on top and fry the other side for a correspondingly long time.
Annotation:
What you want to add to it is up to you. The Caucasians use a sauce made from pomegranate or lingonberries, seasoned with lots of garlic and, of course, fresh bread. But you can also use a poultry stock (can be bought this way), refined with garlic and tangerine pieces, prepare a delicious sauce and then serve French fries, potatoes, dumplings, rice or white bread. It is advisable to include a vegetable. Raw vegetables are best, but other types of vegetables are also possible (red cabbage, beans, peas).
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