John Myers
Ingredients for 4 servings:
- 1 chicken, preferably a poulard
- Salt
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Chicken in one piece, fried crispy in oil
Cut the washed poultry lengthwise down the middle of the breast, carefully bending it apart to avoid breaking any bones, and gradually flatten it. Pat dry and season both sides with salt. Place in a sufficiently large pan, filled with at least 3 cm of oil. Place a suitable plate made of stone, earthenware, metal, or similar on top of the roast (a pot with a sufficiently large base will do), and balance the whole thing with a weight to ensure the roast is gently and evenly pressed into the oil. Fry one side (approx. 20-30 minutes). Then remove the weights and base, turn the roast, add everything again, and fry the other side for the appropriate amount of time. Note: What you want to serve with it is up to you. Caucasians serve it with a sauce made from pomegranate or cranberry, seasoned with plenty of garlic, and, of course, fresh bread. However, you can also make a delicious sauce from chicken stock (available in stores) flavored with garlic and mandarin orange pieces, and then serve it with French fries, potatoes, dumplings, rice, or even white bread. It’s recommended to add vegetables. Raw vegetables are best, but other vegetables are also possible (red cabbage, beans, peas).
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