avg —
Chicken Tabaka in a Skillet Under a Press
Instructions
First, we prepare the chicken carcass. Ideally, the carcass should weigh between four hundred and six hundred grams; in this example, the weight of the carcass is slightly more. The bird is well processed, feathers are removed if any, washed, and dried.
Cut the chicken carcass along and open it like a book. The carcass can be cut along the belly or the back. The insides are washed, and everything unnecessary is removed.
Be sure to cut out the fat gland at the tail and the smallest third part of the wing.
Chicken Tabaka is cooked in a skillet; for the carcass to fit snugly to the bottom of the skillet, it needs to be flattened. For this, the bird should be beaten with a special kitchen mallet. For convenience, cover the carcass with plastic wrap or a bag so that the splashes do not scatter in the kitchen.
Now the chicken needs to be marinated and left to soak for a while. The simplest way is to salt and pepper the chicken carcass. We will use additional spices and vegetable oil for the marinade. We prepare the spices according to the list, mixing them in a separate bowl.
Using a silicone brush, spread the spices on the chicken carcass. The bird needs to be smeared on all sides.
Transfer the carcass to a container with a lid, set aside for one and a half hours.
After a while, heat the skillet, pour in the vegetable oil and add a little clarified butter. We reduce the heating to a level lower than medium.
The chicken turned out to be a bit large, so we cut it into two parts. Place the chicken in the skillet, cover with parchment paper, and a lid. A weight must be placed on top of the lid. The weight can be a pot of water or some heavy object. We will use a very heavy marble mortar.
Fry the Chicken Tabaka in the skillet under pressure on the minimum setting on one side for about ten to twelve minutes. Then remove the weight, turn the bird over, and cook on the other side under the weight for the same amount of time. Check the chicken’s readiness using a fork or skewer. The carcass should be pierced in the thickest part and pressed. Clear liquid should emerge from the holes. If blood appears, the chicken is not yet ready and cooking should continue.
A sauce must be prepared for the Chicken Tabaka. The simplest is salt, sugar, garlic, vinegar, and water. The garlic should be pressed through a garlic press. Mix the ingredients to your taste, serve with the chicken. We will prepare a slightly different sauce, not complicated, but very tasty. Let’s prepare the products according to the list. Both sauces are delicious.
Chicken Tabaka in a skillet under pressure is ready, the meat of the bird has turned out juicy and aromatic thanks to an excellently selected set of spices. On low heat, the chicken was able to cook inside and brown evenly.Prepare the dish Chicken Tapaka for your family and loved ones for a family dinner. Also, serve the chicken on the festive table, surprise your guests! Enjoy your meal!
- Comment
or post as a guest
Be the first to comment.
