Chicken in a cauldron on a fire

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to fry chicken in a cauldron over a fire? Prepare all the products listed on the list. It is better to take fresh chicken, but if you have a frozen bird, then it should be thawed first. Remove any remaining feathers (if any), cut out the tail gland and rinse the carcass.

2. STEP 2

   

   Dry the chicken with paper towels. Cut the carcass in half along the breast, as in the photo. Sprinkle with a little salt, ground pepper and a few drops of vegetable oil. Massage the bird thoroughly on all sides so that the salt and pepper are evenly distributed throughout all areas. Wrap the chicken in cling film or wrap it in a plastic bag and leave to marinate.

3. STEP 3

   

   Meanwhile, prepare the flavorful sauce. Rinse the cilantro or parsley and dry. Peel the garlic cloves.

4. STEP 4

   

   Chop the garlic finely by hand and put it in a mortar.

5. STEP 5

   

   Add the chopped herbs to the garlic.

6. STEP 6

   

   Add suneli hops, ground peppers, a pinch of salt and your favorite dry seasonings.

7. STEP 7

   

   Grind everything thoroughly with a whisk until it becomes a homogeneous paste.

8. STEP 8

   

   Pour in a small amount of water and mix everything.

9. STEP 9

   

   Set up a cauldron and light a fire. Pour vegetable oil into the cauldron and wait until it warms up.

10. STEP 10

    

    Add butter and use a slotted spoon to pour hot oil over the edges of the cauldron.

11. STEP 11

    

    Place the skin-side of the chicken in the cauldron.

12. STEP 12

    

    Cover the top with a flat, wide plate and set the pressure. I used a jar of water as a weighting agent. Leave it like this on high heat for about 7 minutes.

13. STEP 13

    

    Next, turn the bird over to the other side, set pressure and fry for about five more minutes.

14. STEP 14

    

    Turn the chicken cut side down again, reduce the heat to low, set the press and cook for 30 minutes.

15. STEP 15

    

    Turn the carcass over every 5 minutes and apply pressure so that the bird cooks well and evenly.

16. STEP 16

    

    When the chicken is ready, pour the sauce evenly over the entire surface, as in the photo.

17. STEP 17

    

    Simmer in this way for 5-7 minutes, then turn the carcass over and leave for another 5 minutes.

18. STEP 18

    

    Place the finished carcass on a plate and pour over the sauce from the cauldron. Done, ready to serve!

Comments on the recipe

Moderator Ksenia

12.12.2023

5

I noticed a recipe for chicken in a cauldron over a fire a long time ago and was still waiting for the moment when we would get out to the dacha and it would be possible to cook such chicken. And finally this moment came. My chicken weighed 1.6 kg. For marinating, I used a ready-made chicken spice mixture, and also added a little dried pomegranate and some finely chopped cilantro. The chicken was marinated for about 2 hours. When we cooked the chicken, it was a frosty day. First, we fried it under pressure, as advised in the recipe. But due to the frost, the oil did not warm up well, and, as a result, the chicken took a very long time to fry. So it was decided to remove the pressure and simply cover the cauldron with a lid. The chicken was turned over every 6-8 minutes. Covered, it cooked for about 40 minutes. For the sauce I used ground pepper and garlic powder. The sauce was poured over the chicken about 10 minutes before the end of cooking. The chicken turned out amazing: very aromatic, rosy, tasty. And also very, very juicy! The meat turned out tender and soft. Pearl, thank you so much for the amazing recipe!!

Noah

12.12.2023

4.6

I really liked how my chicken turned out in a cauldron over a fire. It matters a lot what spices you add. Therefore, I advise you to experiment with them and not be afraid. Garlic is very suitable. And if you add adjika, there will be such a chicken tobacco for going out into the countryside.