Georgian Chicken Tabaka Pressed and Fried with Garlic

What you need

• 1.2 kg (2 2/3 lb) small whole chicken, spatchcocked and flattened
• 1 1/2 tsp salt, plus more to taste
• 1 tsp black pepper, freshly ground
• 40 g (3 tbsp) butter
• 3 tbsp sunflower oil
• 4 cloves garlic, finely chopped or crushed to a paste
• 1 tbsp cilantro, chopped, optional

Method

Restated from the original video

1. 1

   Cut out the backbone of the chicken with kitchen shears, open the bird flat with the skin up and press hard on the breastbone to flatten it.

2. 2

   Make a small slit in the skin near the end of each breast and push the drumstick ends through, so the legs lie flat.

3. 3

   Pat the chicken completely dry. Rub it on both sides with the salt and pepper and leave 30 min at room temperature.

4. 4

   Heat the oil and half the butter in a very large heavy frying pan over medium heat.

5. 5

   Lay the chicken in the pan skin side down. Set a lid or plate directly on top of it and weigh it down with a heavy pot or a foil-wrapped brick.

6. 6

   Fry over medium-low heat until the skin is deep golden and crisp, 20 min. Lift the weight once to check the color and lower the heat if it browns too fast.

7. 7

   Turn the chicken over, add the remaining butter, replace the weight and fry until the meat is cooked through, 15-20 min. A thermometer in the thickest part of the thigh should read 74 °C (165 °F) and the juices should run clear.

8. 8

   Move the chicken to a board and rest 5 min. Cut it into portions with shears or a heavy knife.

9. 9

   Scatter the garlic and cilantro over the hot chicken and serve with the pan juices spooned over.

Imported from yummybook.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.