Prepare the ingredients.

Kurcha vimiti and dry it well with paper towels.
Lay the curl on the top of the board, breast uphill, and cut the breast.

Flatten the carcass of the kurchat so that it becomes flat.
Grate the curl with the great sill.

The chicken carcass needs to be made more flat, so that the yogo skin sticks as much as possible from the surface of the frying pan and the crunchy crease on all surfaces becomes even. For this one, it’s better to turn it upside down with krills, cover it with grub plіvkoy (so that it won’t be a brizkіv) and kindly hit it with a hoe (especially snowy).
I didn’t start cursing (there was no possibility of noise :)) and as a result, the curly skin didn’t blush all over the surface, falling more blush on the wings. Fortunately, at the highest bek, it didn’t show up on the relish, but it’s better not to resent the nuance and take the ideal result;)

So, in order to ensure more even roasting and the maximum dotik of the pans of curdling from the bottom of the pan, it is necessary to press down with a gnat for an hour of lubrication.

AT chavunnu Pour trohi olive oil (1 tbsp.) into a frying pan, add vershkov and let the oil heat up well (I would recommend lubricating it with ghee).
Viklasti kurcha in a hot oliyu back burn.

Smear about 5 khvilin on a strong fire, under the krishkoy, until lightly browned.
Then turn the breast upside down and brush on a strong fire under the lid about 5 strands.

Change the fire to the minimum, curl up with an inverted flat plate and press down with a gnat (for example, a saucepan with water).
Prepare about 20-30 quills.
How do we bring to readiness kurcha in such a simple way - wine and call kurcha tyutyunu (tapaka).
Ale can be more curly savory. Todi dodamo to the new watchmaker and take away a new grass - chkmeruli. Everything is simple! :))
For the option with a chasnik, after 20 quills of lubrication on the full fire, pour the kurcha with chasnikov sauce niortskali (see the recipe for the sauce below), reduce the heat to strong, and lubricate about 7-10 quills, so that the vologa’s zaiva was boiled, and the curd was ready .

Sauce niortskali.
Put the cleaned, coarsely cut cloves in the mortar and add a drop of great salt.
Grind the watchmaker from the sill until the mass is homogeneous (as if there is no mortar, crush the watchmaker for the help of the watchmaker and crush the grinder with a pinch of salt).

Transfer Chasnikov's porridge into a cup or drink, add boiled cold water and stir. The sauce is ready!

Niortskali sauce is a simple strong chasnikovy sauce. Part of the sauce is added when the tyutyun is smeared with kurchat, and the sauce, which has run out, can be served until kurchat and makati at the new Georgian lavash at the hour of the meal (for my relish, trochs of olive oil, don’t make the sauce, so that it’s not too watery, want wine and without butter for the taste of zovsіm not bad) ;)

What robiti, why didn’t they buy a young curch? Ready for broilers! Yogo is also necessary to spread and rub the sill. Smear under gnat from two sides until ruddy, on a strong fire, and put on a sheet. Before speech, it’s necessary to cook not one curry, but a sprat of pieces, according to your needs, smear them with gnat in a frying pan and put them on a sheet. Zapіkaєmo until ready, (the hour is stale in the vіd vаgi kurchat). If you are ready to curl up - when you pierce with a wooden skewer the very thickest place - you can see the opening of the sik.

Transfer the finished kurchat to a dish and serve immediately to the table.

This post is dedicated to true gourmets, as it is a good way to evaluate the country. Today we will look at how to prepare kurcha tyutyuna, so that wines are truly lower and fragrant. At home minds, they traditionally smoke to grease in a frying pan, vicarious press. Let's sort out the best recipes in order. Let's do it!

Kurcha tyutyun in a frying pan: "a classic of the genre"

Kurcha tyutyun is cooked in a sum of Provence herbs, the recipe in a pan does not become folded. Shards of grass are smeared with pressure, salt is needed with water and a flat plate.

Ingredients:

• chicken carcass (about 0.5 kg) - 1 pc.
• oliya roslinna - 90 ml.
• clock teeth - 4-6 pcs.
• Provence herbs - to your liking
• ocet - 25 ml.
• sil - 15 gr.
• fresh parsley - 30 gr.
• lemon zest - 30 gr.
• melena pepper sumish (seasoning) - 5-8 gr.

1. Before that, how to grease kurcha tyutyuna in a frying pan, it is necessary to prepare it. For whom, use a palnik, a sirnik, or a igniter. Walk along the surface of the carcass, to see the rubbish feast, what to wash. Rinse and dry the bird thoroughly.

2. Now, with a knife, we’ll evenly cut curly breasts, spreading them out. Don't chip your back, it might get lost. Take a kitchen mallet for beating, go through the meat and carefully beat yoga.

3. It is necessary to work so that the carcass becomes flat and squeezes to the surface as best as possible. Try not to spoil the skin, otherwise the Kіntseva grass looks no more appetizing.

4. So, how to cook savory curd tyutyun can only be done after the front fried in marinade, and we’ll take care of it. At home minds, if the birds are greased in a frying pan, the marinade is prepared like this.

5. Z'ednuyemo otset with Italian herbs, summishshyu melenikh peppers, olive, grated lemon peel, sill. Vishayte sumish, rub the carcass with it.

6. Take a grub bag or a sleeve for baking, put the bird in the middle. Marinate for 10-12 years in the refrigerator. If the tasks of the term are over, we begin to blur.

7. Pour a sufficient amount of olive oil into the frying pan, so that it rises by about 0.5 cm. Fry the dishes to the maximum. Place the bird with its back down. Put a flat grass on top of it, and put a three-liter jar of water on a plate.

8. How much to grease kurcha tyutyuna in a frying pan? You need to cook the carcass with a stretch of 20 strands from the skin side on a strong fire, do not forget to set the press. Which term is enough, so that the carcass is steamed relatively.

10. Water the warehouse with a curly sound in the middle, immediately treat your relatives. For bajannyam, the dish is supplemented with a sauce of tomatoes and chili peppers. Ready!

A simple recipe for kurcha tyutyunu in a frying pan under pressure

• kurcha (450-500 gr.) - 1 pc.
• Chasnikov's teeth - 4 pcs.
• seasoning hop-suneli - for relish
• chalking black pepper - for relish
• lemon (medium) - 1 pc.

For this technology, the dish is easy to make, just like cooking kurcha tyutyuna for a classic recipe. But not everyone in their home minds has a cup of spices, so we consider another easy recipe in a frying pan.

1. Prepare the carcass in advance before further manipulations. With the help of the method, rinse, dry, grind with a fingertip to remove the leftover feast. Then, once again, mute and open the brace of the breast (the back becomes solid).

2. If the main cuts have been passed, open the carcass and press the inner part as sharply as possible to the working surface. It’s foldable, you can walk with a hammer and hit the meat so that it becomes pliable.

3. Give it a try with citrus sic, try yoga with spices for your taste, let's pass it through the embossing of a tea shop. Do not salt. Cover the crazy carcass from the skin side, burn it at the bag and take it away from the cold for 11 years.

4. Curled tyutyun, more precisely, the traditional їхній recipe is cooked in a frying pan with chavun. So you secure the bird from the burning, it will bake evenly.

5. Pour oil into the frying pan, roast it to the maximum, place the bird with the skin down. Put a flat grass on top, put a three-liter jar of water on it. Lubricate 20 strands from the skin side.

Kurcha tyutyunu with potatoes in a frying pan

• potatoes - 600 gr.
• kurchat carcass - 0.6 kg.
• Vershkov butter - 60 gr.
• lemon - 1 pc.
• fresh cilantro - 0.5 bunch
• chili peppers - 0.5 pcs.
• oliya olivi - 45 ml.
• chastochki chastnik - 4 pcs.
• spices - to your taste

As you learn an unusual way, how to cook kurcha tyutyuna, it is possible to look at the technology of potatoes. In domestic minds it is easy to get carried away. If the birds are smeared in a frying pan, the potatoes absorb their juices. That's why the strain comes out even more delicious!

1. Prepare the carcass, її it is necessary to take it well, hang it. Let’s not go farther, we’ll burn the excesses of the fire with a finger or with a torch. When everything is ready, take the great bottom and open the brisket, do not stick out the back.

2. Crooked curly, applied by the inner part to the working surface. If you smeared your wines evenly, you need to take a hammer for hitting and walk like a bird. Vaughn squeeze closer to the obrobnoї dosk.

3. Now the preparation of the marinade is being prepared. Mix lemon juice with spiced cilantro, spices to savor, olive oil, chopped chili pepper (for bazhanny), porridge for tea. Seal the crazy bird from the sides and fill it for at least 3 years.

5. Roast the pan for an hour. Throw oil in it and add some dewdrops. Lay in the center of the curl with the back down.

6. Place a flat plate, on top of it - suliya with water. Lubricate 15 strands from the skin side. Dali along the edges lay potatoes, bring to readiness by stretching 10 quills.

Kurcha tyutyunu in Georgian

• hot pepper - 1 pc.
• kurchat - 600-650 gr.
• watchmaker - 4 teeth
• sea ​​salt - 30 gr.
• oliya olivi - 110 ml.

Before the time, how to prepare a curly tyutyuna, a bird must be cultivated in domestic minds. Away from obsmazhuvannya in a frying pan, do not vimagatima especially navich.

1. After the preparatory visits, wrap the carcass on a polyethylene sheet. Beat the three. Speed ​​up with a mechanical grinder. Grind the red pepper from sill through the attachment. Grate meat with prepared spice.

2. Transfer the bird to a deep container and wrap it in a plaid. Take a cup from the refrigerator for the whole night. How to cook kurcha tyutyuna you already know, after marinating, grease yogo in a frying pan for about a third of the year from the skin side. Check out the procedure under pressure.

3. In parallel, proceed to prepare the sauce. Dribno chop the clockwork, mix with olives. Behind the bajans you can add fresh cilantro. Nadishlіt prepared products to curd. Watch the dish on the lazy fire of a sprat of khvilin.

Kurcha tyutyunu with tomato sauce at the oven

• adjika homemade - 60 gr.
• kurchat - 850 gr.
• black pepper and coriander - 4 peas each
• Vershkove oil - 65 gr.
• tomato paste - 55 gr.
• tops - 25 ml.

So, how to anoint curcha tyutyun can not only be in a pan, we recommend that you look at the option at the oven.

1. If necessary, process the carcass and prepare it with proper rank. Then, at the hub, turn adjika and additive spices into a single warehouse. Cover the chicken with a dry marinade and leave it on for one hour (2-3 years).

2. Start preparing the sauce. Eat in a bowl of pasta from tops. For bajannyam you can home Provence herbs and a small amount of salt. Before cooking chicken, heat the oven to 190 degrees.

3. Roast a frying pan with topsoil and put meat on it. Install press. Let the grass fall for a quarter of the year.

4. Next change the temperature in the oven to 160 degrees. Pour in the curcha sauce. Bake a dish of 20-25 quills. Meat must be regularly poured with sauce. Kurcha can be served at the table.

Curled tyutyunu in a grill pan

• chicken - 2 pcs. 0.5 kg.
• watchmaker - 5 teeth
• cider - 80 ml.

If you know how to cook kurcha tyutyuna, it is recommended to look at this recipe. Yogo is easy to make at home on a grill pan.

1. Razdіlіt kurchat for spicy technology, grate with porridge and favorite spices. Transfer the carcasses to the bowl and install the press.

2. Leave the meat marinated in the refrigerator for the whole night. After that, to remove the chapel from the carcasses and to process them with olives.

3. Roast a frying pan with a small amount of olive oil. Lay curly and press them down with a press. Brush the meat on both sides to a ruddy pick. For a sprat of whilin until ready, pour in cider until curry. Warehouse may be overwhelmed.

4. Watch the dish on the lazy fire. As soon as the cider is boiled, you can increase the pressure to the maximum. Weaken the stove after 2-3 hvilini. Serve kurchat with vegetable salad and greens.

Kurcha tyutyuna can be easily prepared on your own. Get some simple recommendations from your home minds. The recipes are simple. Whisk your favorite spices for cooking herbs in a frying pan. Rejoice your loved ones with different tastes.

Classical recipes for cooking chicken tyutyun - on a special frying pan, under pressure. Try it at home minds.

Today we will tell you how to get ready for a more delicious curling tyutyun in a frying pan under pressure. Kurcha tyutyunu is a Georgian country, a cult in restaurants for an hour in the Union. Young birds of a small rosemary are smeared with gnat from a teapot and spices, served with a spicy tomato sauce made from herbs.

For the preparation of kurchat tyutyun, there is a special brazier with a screw lid. Prote in the house is rich in someone to lubricate yoga, simply by pressing a plate, on top of that, it’s supposed to be a vase - a stone, a saucepan with water, that’s it.

The most delicious young homemade chicken, and the store-bought broiler of a small size is a wonderful option. True, in the store it is important to know a bird of a small size (up to 1 kg), but in the same way you can cook half a chicken carcass.

This recipe is for my father. With a stretch of bagatioh rokіv I poserіgala, how to rob the curling tyutyuna for us. Now I continue the yoga tradition and often prepare її for my family. I agree, you are worthy of this strain, so popular for the hours of my childhood.

• 1 chicken broiler (about 1 kg);
• strength for relish;
• teaspoon of freshly ground black pepper;
• 2 teaspoons of fresh coriander;
• ½ teaspoon ground kmin;
• 2-3 tbsp. spoons of dewy olives;
• ½ bottle of water.

Sauce Ingredients:

• 2 tbsp. spoons of dewy olives;
• 2 cloves of a watchmaker;
• 3 art. spoons of chopped cilantro;
• 1 cup tomato juice;
• ½ teaspoon cayenne pepper;
• 1 teaspoon licorice powdered paprika;
• 1 pinch of salt and zucru.

Thoroughly wash the chicken carcass, hang it with a towel, put it on the table with a breast uphill. Vykoristovuyuchi hostry lower, open її in the middle of the sternum, to split the chest (do not cut the back).

Unroll the carcass and lay flat on the table with the dorsal part uphill. Cover with grub and beat with a kitchen hammer. Our task is to break the chicken brushes, so that the carcass becomes soft and elastic - so it is easy to squeeze with the press. Meat is not required.

Add fresh coriander, mix yoga with chimney and black pepper.

Rub the bird sill lightly on the shoulder. After that, as it will be crushed, seriously rub the carcass with a sum of spices from both sides.

Heat the frying pan over medium heat, add olive oil (you can use more oil and heat) and let it heat up.

Place kurcha in a frying pan with the back burn.

Cover yoga with a flat lid without a bow, a plate or a special lid-press (like you have one).

On top of the plate, press something important (I'm a chavun mortar). If you have any special kitchen appliances (for example, a brazier with a screw cap or a grill), it's great. Well, you can take a great clean stone, just fill the kettle with water and carefully place it on top of your impromptu press.

The idea lies in the fact that the kurcha bulo is well pressed to the surface of the frying pan and well oiled in a short hour of cooking.

Pulling the first 15 strands, turn the trigger of the skin 2 strands. Fill the fire under the frying pan with a medium-large one, so that the m'yaso is covered with a ruddy crunch. Shchoraz, if you need to turn the trigger over, you will have to take that cover off. Also, be careful not to get caught.

In addition, follow the temperature. As you can see that your trigger is being smeared evenly, lower the temperature a little (stoves are all different).

After 15 minutes of smearing of the trigger, the mother is to blame for the golden brown color and good brilliance. Change the high temperature to medium-low, add a little water (about a quarter of a bottle) and cover the pan with a cap. Trim the chicken in a frying pan on a small fire, 5-8 strands from the skin side. On the next day you will be ready.

Recipe for the sauce: Finely chop the teaspoon. Heat up the olive oil in a small saucepan. Add a bowl, smear 1-2 quills, constantly mixing. Add cayenne pepper and paprika, stir. Pour in the tomato juice, stir, bring to a boil. Add greens to the ruban, cook 1 more whip and turn the fire.

Ready bird can be served with vegetables, rice or mashed potatoes. Ale is traditionally served with garnished homemade tomato sauce. Believe me, this is the best way to live curly tyutyun!

Savory!

Recipe 2: kurcha tyutyun in a frying pan (pokrokov_ photo)

It’s possible, for cooking kurchat tyutyun to know homemade kurchat and melted butter.

• Kurcha - 600-700 g
• Strength is great
• black pepper
• red pepper
• Chasnik - 4-6 cloves
• Basil
• Paprika
• Tomato juice - 200 ml
• abo ketchup - 100 g
• Creep - for gusto
• Oliya is melted

How to prepare kurcha tyutyuna (tapaka): take kurcha with a vag of no more than 1 kg, miєmo and dry with paper towels. We put the curly on the back and rozrazaemo vzdovzh navpil, but not to the end, but only the breast. Viymaєmo guts and rozkrivaєmo kurcha.

We put the meat on a plate cut down and curled with a plastic bag. Vidbivaemo with a kitchen hammer, to break the brushes and cartilage.

On the two sides, we sip a curly sill and pepper. We rub the spices well. Leave for 30-60 quills or for a night.

On a frying pan we pour an olive oil and we see a teapot through the press. Add paprika, red and black pepper, basil.

We change fire to a minimum and pour in tomato juice. Gasimo 2 hvilini.

We take a chivun frying pan and heat oil on it (or top with rosemary).

Curl krilltsy down on a frying pan. We turn on the middle fire and cover it with a lid, as if in diameter it is less than a frying pan. We put an important vantage on top and grease 8-14 quills.

Turn over and smear with prepared tomato sauce. Lubricate the curly tyutyun from the other side, setting the vantage with a stretch of 8 strands.

Adjust the crepe and correct the trochs for the sauce.

Ready kurchati tyutyuna is smeared with sauce.

Savory!

Recipe 3: how to cook kurcha in a frying pan

Cooking birds according to the classic photoreceipt, transferring the whiskey pan to a special frying pan with a screw press. She herself overthrows the eyes of a splashy glare. To cook a young chicken in the Caucasian manner, you need strong and black chalking pepper. With the same spices, rub the curl before putting it on a frying pan for smearing. These are the main secrets, dorimuyuchis yakikh, you have the right way and deliciously cook kurcha tyutyuna at home.

• Kurcha - 1 carcass;
• Chasnik - 4 cloves;
• Strength;
• Pepper.

We cut the breast of the chicken in the middle along the length of the carcass and open it. Good wash, curcha.

The trigger is placed in a bag and beaten with a hammer. After that, it is curdled and marinated, for further lubrication. We rub yoga on the sides of the sill and pepper.

Cleansing the chasnik is passed through the press. Obsipayemo chastnik offend the sides of the trigger.

We take a grill pan, put it on the fire, drizzle with olive oil. We transfer the curry to the pan.

The main feature of the cooked chicken tyutyun is the whole flat view of the carcass. That is why a special frying pan with gwent is needed - so they cook kurcha tyutyuna for a classic recipe. At our place, we take a grill pan, it is necessary to put some kind of vantage on the yak. I have it all the same. (You can just put a saucepan with water or an excellent kettle on the plate).

So that the curl is well oiled, the skin side is trimmed on the middle fire for twenty five minutes. What hour is enough to cook grass with gusto.

It is necessary to stitch, so that nothing burns, and Tyutyun's kurchat have saved the garni, golden color.

The axis is such a miraculous “Curcha tyutyun” we have viyshov. Savory.

Recipe 4, pokrokovy: curcha tyutyun with a watch

Kurcha tyutyunu (tapaka) is a popular strain for the motives of Georgian cuisine. In the original, the birds are prepared in a special “tapa” frying pan, equipped with a flat lid, under which the trigger is well smeared in the middle, and the bells are covered with a crispy crust. Prote guilty gentlemen, scurrying with handy ways, foresaw another cunning way, which allows them to take away a similar injury.

In such a way, to prepare curly tyutyuna in home minds, it’s necessary to bathe special utensils in a neob’yazkovo way, it’s enough to put on a great frying pan (or a grill pan, like in our vipadka), and as a vantage vicorist, be it as if it’s filled with water.

• kurcha - 1 kg;
• oliya - 30-50 ml;
• hourglass - 2 prongs;
• strength, spices - for relish.

The curl is resolutely washed, it seems to be a vologda’s dream, getting wet with a servlet or with a paper towel. A clean carcass of a bird is cut open with a knife of the ridge or breast. Then I’ll wrap it up with a grub and sip it well from two sides, soaking it up, don’t harm the shkir.

Having cleaned the spit, we rub it curly from both sides of the sill, passed through fresh water and spices, for example, licorice paprika, hops-suneli, hot pepper, etc. It is possible to get around simply by a sill and a watchmaker - here everything is laid out in the form of special culinary likenesses.

On a strong fire, a frying pan with olive oil is heated to the bottom of the open space. On the baked surface, I spread the carcass with the skin down. Curve the bird with a sheet of foil, and put a vantage on the beast, for example, a large saucepan, filled with water. Smazimo kurcha on the middle fire khvilin 20. For the whole hour, the lower side is guilty of good blushing and covered with an appetizing smack.

Dali neatly turned over the bird and re-smeared under the weight of about 20 strands. We check the readiness: zanuryuєmo lower at the tovste place of the carcass. It’s easy to come in and do it freely, and at the time of the meat, you see a prozory sik, take the frying pan from the stove. Even though the ringing of the kurcha was very rumpled, but in the middle there is a siruvate, we change the fire to a minimum and simmer the cock under the gnat until it is ready.

Serve freshly prepared grass with fresh vegetables and/or garnish. Also kurcha tyutyun is in perfect harmony with chasnikov's or tomato sauce.

Recipe 5: yak in a frying pan zrobiti kurcha tyutyunu

The legendary Georgian grass - "tapak chicken" was renamed by words in its own way - "curling tyutyun", but not through those that are present in the recipe tyutyun! "Tapaka" in Georgian means a flat chavun frying pan;

It is simply impossible to convey in words all the savory taste of roasted curry - for whom it is necessary to prepare yoga in your own minds. Believe me, these beds are delicious, that with such a grass you can only treat your dearest guests and your relatives!

Kurcha tyutyunu - shalena malt with relish, you will add it to the list of your favorite recipes!

• 1 kurcha, vagou vіd 1 kg
• 50 g butter
• 50 ml rosemary olive
• 2 hour cloves
• dried herbs
• season for savor
• 1 tsp salt

From this minimum of products to come out with a holy relish, but remember about those who broiler-cooked obov'yazkovo can still be eaten in the oven, or as if stewed in broth, the one that has more meat, lower the strong bird! Let's get busy - open the bird's breast along the keel and break it open, placing it on the back so that the whole bird's nose opens before you.

Then let's put a curl on top of the board with wings and cover it with a frying pan. Beat all the snow and ice for the help of a culinary hammer, not forgetting about the chicken breast.

You are guilty of replacing the carcass on the doshtsі and navit vіdbiti krilltsya!

Prepare the marinade for the carcass, which is made up of olive oil, spices and dried greens and salt.

Coat the curry with marinade. Leave yoga for at least 2 years, and even shorter - for 6-8 years for seepage.

So, as if curdling is smeared in a frying pan, add a little bit of butter to it and melt the yogo.

Lay the chicken carcass on the olive with the wings down.

On top of the carcass, place a saucepan with water, vikoristovuyuchi її like a gnіto, so that the bird's darting kindly squeezed into the frying pan. Coat about 10-12 quills over medium heat.

After that, lift the pan and turn the carcass over, pririmuyuchi її from both sides. Pour 0.5 tbsp into the frying pan. cover the dill with a krishko. Extinguish close to 20 chills.

After that, it is practical to boil the water, clean the small cloves, fill them with slices and add them to the pan. Don't give it up earlier, because your watchmaker will just burn up.

Again, cover with a krishkoy and smear the other side to a ruddy crackle for another 3-5 quills.

Your kurcha tyutyunu is ready! If you have broiler chicken, then place it in a baking dish and cover with foil or baking paper. Bake the bird for about 20-25 quills at 180C until done.

Serve kurcha tyutyun to the table with greens and sauces.

Recipe 6: kurcha tyutyunu in a frying pan with sauce

A classic recipe for cooking tsієї georgian stravi at home. Let's taste curcha vide -
rum'yanim zvonі i m'yakim seredinі, yakshcho vy nasleduvamete descriptions of the algorithm. Robity is necessary for the youngest, little chicken, so that the meat was soft and lower.

• kurcha - 1 pc. (800-1000 g)
• Vershkov butter - 50 g
• lemon - 1 pc.
• hourglass - 4 cloves
• black pepper
• hops-suneli
• greens

Ready products. The carcass of the bird is miєmo and well discussed.

Rozryzaemo vzdovzh breast and flatten the carcass with a layer. Kindly beat with a hammer from both sides.

From the lemon you can see the sik. Robimo marinade, seasoned with lemon juice from sill, pepper, hops-suneli and a teaspoon crushed at the press. Peremіshuєmo to a homogeneous mass.

Drizzle with marinade curling, rubbing yoga into the skin. Leave the marinade for 1:00.

At the great frying pan we heat the olive oil. Put hot oliya kurchati on the back. From above it is pressed with a large flat plate, or with a lid in the pan and we put a vantage. Like a vantage vikoristovuemo a saucepan with water, or a large jar filled with water.

Kurcha lubricate until golden brown, 15-20 strands from the skin side under the vantage on medium heat. Stezhimo, schob wine is not pіdgorіv.

Served with greens, vegetables and sauce.

Recipe 7: kurcha under pressure in a frying pan (pokrokovo)

Today, I’m going to savory that fragrant herb kurcha “Tyutyun” (recipe from photo) in a frying pan. Zavdyaki special way of cooking, meat comes out with a thin crunchy twist, evenly smeared in the middle. Such a strain is melodious to all members of your family, so you will prepare yoga often.

• kurcha vaga 800 grams;
• 2-4 cloves for a watchmaker;
• to your taste;
• for your relish, black pepper is ground;
• for obsmazhuvannya oliya.

I want to turn your respect to the choice of chicken carcasses. Less curly carcass, more savory grass. The optimal amount of curd is six hundred - eight hundred grams.

Prepare chicken. Wimite yoga and dry it for the help of paper towels.

Take the gostry lower and cut the carcass of your curly breast.

Take a hammer for waving and turn it over curly, spreading it with a sheet of paper. Hit the carcass with a hammer.

Tsya diya allow the meat to be soft, as well as to the hot frying pan, which is necessary for even frying.

Clean the clockwork and clean yoga on small pieces. Zmіshayte black chalking pepper that strength.

With a gostrial knife, pierce a sprat once in a curd at the various places.

Let's take a piece of tea to the watchmaker and roll it in sumish pepper from sill. Place yogo in the puncture with a knife.

Kindly rub the sum of salt and pepper. It is necessary to grow like a middle, so call.

If you don’t choose to cook a curdled glass of water, then you can put yogo in a container and cover it with grub - so you can save a sprat of fish from the refrigerator (or not more than two).

Prepare kurcha for cim recipe in a frying pan. If you don’t have a lot of specialty, then it’s not a problem, you can just win, whether it’s a press, which you help the beast. Otzhe, take a frying pan suitable for rosemary, pour oil into it and lay it on the beast. Then, if it’s not the lid of a special frying pan, cover the carcass with parchment, and then put, for example, a saucepan with water. The fire may be average, lubricate the bird with 15 quills.

Vishukana Georgian Strava, about yak chuli, maybe, everything - I can have a marvelous relish and the best texture, for the creation of which it takes no more than 1 year. If you really want to cook this herb for your meal, then it is in our power to help you, if you don’t tell about those, how to lubricate the kurcha tyutyun in a pan.

It’s easier to cook grass with birds, you don’t think, and if you add all the culinary features to the recipe, then you’ll often find the right delicacy, if you don’t like it.

In the Caucasian technology, the preparation of curry tyutyun, the young chicken is rubbed with crushed black pepper and silla before lubrication. But you can see the traditions, victorious for the piquancy of the m'yasu, be it other spices.

Mіnyati on vlasniy rozsud can be like spices, black pepper tidy up from the recipe is strongly not recommended. Vіn obov'yazkovy for successful lubrication of the trigger.

Yak deliciously smear kurcha in a frying pan

Ingredients (for 1 serving)

• Kurcha - 1 carcass + -
• - for the taste + -
• — 50 g + -

How to grease kurcha tyutyuna in a frying pan

Shvidko and savoryly smear kurcha tyutyuna in a frying pan, it is necessary for the cob to pick meat from poultry, as well as the correct recipe for cooking.

The best way to lubricate the vicory is to make a carcass with a wag of 500-600 g (the maximum allowable wag is 800 g). The very same kurcha is perfectly roasted, bubbling in the process of smearing a crunchy golden streak.

1. We wash the meat of young chickens under running water (the ring of the middle), we dry the bird with paper towels.
2. Put curly breasts uphill on a board, gently cut the breast. It is necessary to flatten the carcass so that it becomes flat, otherwise it is not evenly greased in a frying pan.
   So the carcass was completely flattened - the bird's meat was beaten with a special hammer. It is especially important to widbiti (pom'yakshiti) sugloby triggers.
3. We rub the cut curry sill, you can additionally rub it with spices.

• As a spice for the lower meat, black pepper, basil, thyme and cilantro are ideal. Mustache spices are not necessary to vicorate. A harmonious meal of 2-3 types of winter spices will be enough.
• It is also not recommended to rub the carcass of a bird with a watchmaker before grease, the shards of meat can come out of the heat. Vykoristovyte chastnikovі additives in the most kіnci, and rather navіt after cooking.

1. At the frying pan we put top oil | butter | Best lubricate kurcha itself on ghee.
2. Let's put a young bird in a rose-grill on an olive pan with its back uphill.
3. We cover the tyutyun with 5 quills from one side on a strong fire, then we turn the bird upside down, and cover it with 5 more quills on a great fire. The whole process of smearing can be done under a closed lid.
4. We change the half-moon to the minimum, lubricate the curl in a frying pan-tapaka 20-30 quills under a closed lid.
5. You don’t have a special frying pan for smearing chicken, so cook the bird for that very hour in an equal frying pan, but with special gnat.

Variants of gnat for lubrication of cured tapac

Yak press pіdіyde kastrulya or a jar of water. For whom, put it on a flat plate, and then put it in a frying pan, setting it to rot right on the meat.

At times of vikoristannya lead for oppression - remember that the homeland can be warm, so that the process of smearing between meat and oppression does not have a sharp temperature drop.

How to make chasnikov sauce

On the basis of the preparation of the young chicken according to the Georgian recipe, we could finish it, but we will try to perfect the recipe by adding chasnikovy sauce to the beloved grass.

ingredients

• Chasnik - 3-4 teeth
• Purified water (cold, boiled) - 100-150 ml
• Strength of the great pomelo - 1/3 tsp.

Robimo niortskali sauce for kurchat tyutyunu

1. We clean the teeth of the watchmaker, coarsely chop them, put them in a mortar, mix them with dry salt.
2. We grind the clockwork from the sill doti, the docks do not see the same mass. If you don’t have a mortar, then let the chapel through the chapel and mix the otriman manually with a portion of salt.
3. We transfer the chasnikov's mass into a bowl, fill it with a small amount of boiled water (cold), resolutely mix it.
4. If kurcha tyutyun is fried in a frying pan (under gnat) 20 hvilin - pour yogo ½ part of the prepared portion of chasnikov sauce.

In the middle, for the preparation of kurchati tyutyun in Georgian, it’s close to a year. If you cook more than one portion, but a sprat, then smear the kilka in a frying pan to finish it, obviously - the hour of cooking will be increased in a sprat once.

To speed up the hot hour of cooking - try lubricating the curry at the oven on the deck. On the deck, you can lay out a bunch of carcasses in a row, so that "with one shot you will have two birds with one stone."

Secrets of cooking kurchati tyutyunu

Cooking broiler

A young silska hen is an ideal option for preparing such a chicken, like chicken in a frying pan. However, if you are unable to buy a domestic bird, you can take a broiler.

The relish of the broiler, insanely, will be hotter, lower in the native bird, to bring the broiler to full readiness richly folding. Arrive in such a mood, for the best result, cream the frying pan, vicorate the oven.

Marinated chickens

Before lubrication, young chicken can be marinated. As a rule, kefir or lemon sik is used for adding favorite spices.

A classic recipe for preparing kurchat tyutyun in a marinade is a marinated trivale (not less than 10 years old) and a marinated swede. However, the greater master gives priority to the swedish pickling (1-3 years old), and the same way to increase the hot hour of lubrication of birds.

To anoint kurcha tyutyuna in a frying pan in a marinade - it is necessary to pour a little water into the frying pan, pour oil into it, and then we will pickle the marinated product.
After 1 year of smearing the meat under the pressure of a new one, jelly is seen, as if making a beautiful rouge flicker.

Frying pan for cooking

For greasing kurcha, it is better to vicorate chavun in a tapaka pan. At it, you should lubricate the young cock with your hands, the shards of the lid will press the meat to the baked bottom (to this it is necessary for you with the necessary gnat) and give the bird the ability to resolutely, and the smut - evenly oiled.

You don’t have such a frying pan - just another frying pan with a thick bottom and walls.

Hour of greasing chickens in a frying pan

Skilki lubricate the broiler kurcha tyutyun - you are to blame for yourself, focusing on the bird's head (there is more, there is more time to cook).

You can understand that the meat is ready, you can do this: we pierce the largest part of the bird with a wooden skewer, as if you saw a clear view of the sik - then, the meat is ready.

Why donate kurcha tapaka

You can serve a Georgian meal as an independent herb, as well as with fresh vegetables, salads, fragrant sauces, adjika (superior or Georgian), and thin greens.

How to smear curcha tyutyun in a frying pan - reportedly painted in the article, with the improvement of the special features of young chicken meat and the culinary tradition of Slavic Georgia. Just ask for a simple recipe for a special stew, or homemade curdled tapac - just the ones you need.

Revel in the practical joys of "The Cook" - and enjoy the over-the-top relish of your beloved passion. Savory!

Kurcha tyutyunu is a recipe for spicy and aromatic flavors of Caucasian cuisine, which has long won popularity far from the territory of the Batkivshchyna. It’s very important to someone that it’s superbly coherent to make the authentic version in the minds of the home, and at the presentation of the meal, we become aware that the viscons of the factory can be hunted.

How to cook chicken cibula?

Kurchata tyutyunu is an elementary recipe for cooking, but it still takes into account the rules of singing and thinness, without which the result cannot be satisfied with the drink of experts and savory savory flavors.

1. For the design of the pastries, young chickens are selected with a vaga of 400-600 g.
2. Rinse the carcasses, dry them, split the breasts, spit and beat the troch under the spit.
3. Next, prepare the marinade, which is how to rub the chicken and leave it for 2-12 years.
4. As there are no special containers with a lid, which are screwed up and squeezed, the bird is placed on a warmed-up oil vase, a chavun frying pan. A vantage is placed on top, like a pan of smaller diameter, filled with water.
5. The sauce for kurchat tyutyun is prepared on the basis of a teapot, as a way to slather the rum'yan carcass, for example, lubrication or before serving.

Marinade for kurchati tyutyunu

You still don’t know how to marinate the curly tyutyun, all the subtleties of the stage are far away. In the authentic version, like spices, vicorist, only freshly ground black pepper and strength. However, in order to add special savory characteristics and strong groin, the warehouse of spices is expanded, adding other spices and aromatic herbs.

Ingredients:

• vershkov butter - 40 g;
• lemon - 1 pc.;
• hourly teeth - 4 pcs.;
• black pepper and hop-suneli - 1 teaspoon each;
• sil.

Cooking

1. From lemons, they sip sik, mix with rosemary oil, chasnik, sill, pepper and hop-suneli.
2. They rub chicken with a sack of chicken, leave it at the package, or special containers with a cover for 12 years.

Kurcha tyutyunu - a classic recipe

Let's find out how to properly cook kurcha tyutyuna in the classic variation, so that the meat is sappy and appetizing rum'yana flavor, like a visiting card of the most popular Georgian strain. The carcass in this way is marinated with sumish oli and lemon juice, and seasoned with spicy sauce, for example, smear.

Ingredients:

• kurcha - 1 pc.;
• chasnik - 3 teeth;
• hostria pepper - ½ pod;
• lemon juice - 20 ml;
• chalking black pepper - 1 teaspoon;
• sil.

Cooking

1. We rub the chicken carcass with a sum of lemon juice, salt and olives, and leave it for a sprat of a year.
2. Lay the chicken skin down in a heated frying pan with topsoil, brush 20 quills from the skin side.
3. Mix black and hot pepper, a spoonful of olive oil, a teaspoon and a spoonful of water, water the crazy chicken for example oil.
4. Kurcha tyutyunu, a recipe for what is the right vikon, served hot.

Kurcha tyutyunu - Georgian recipe

Among the wide range of different variations on a classical theme, it is important to name the curcha tyutyun in Georgian the most correct way. The order of the previous recipe is based on technology, presented in the recommendations below. Principal її vіdminnіst іn vikoristannі zelenі cilantro, yak add to the sauce.

Ingredients:

• kurcha - 1 pc.;
• chasnik - 3 teeth;
• hostria pepper - ½ pod;
• cilantro - 1 bunch;
• Vershkov oil - 1 tbsp. a spoon;
• sil | salt |, black pepper.

Cooking

1. Kurcha rub sumishshyu іz salt and podribnenny hot pepper, deprive for 2 years.
2. Lay the carcass skin down and brush on both sides with the sum of two types of oils.
3. Seasoning for kurchat tyutyun is being prepared. For whom a chasnik is made, cilantro and rose oil.
4. When ready, smear the meat with spicy sum and cover it with foil for 15 quills.

Kurcha tyutyunu - a recipe in a frying pan with a press

Traditionally, the dish is lubricated at a special container, as if it is lined with a lid, which is screwed up, squeezed in. If you don’t know such a thing, then cook tyutyuna in a frying pan with a similar bottom, squeezing the carcass for the help of handy people. In this way, you can use a saucepan with water, or a smaller lid in diameter, on a yak they put it on a vase.

Ingredients:

• kurcha - 1 pc.;
• oliya roslinna and lemon juice - 1 tbsp. spoons;
• Vershkov oil - 1 tbsp. a spoon;
• sil, black pepper, dried chasnik.

Cooking

1. Smear the carcass with a sum of lemon juice and olives, salt, pepper, sip with dried tea leaves and drain for seepage.
2. Lubricate the curl from two sides with a press in a frying pan with top oil.

How to bake chicken tyutyuna in the oven?

If you don’t like to be too smeared with that rouge curling tyutyun, the recipe at the oven will become the best solution for tasting the lower relish of the passion. Such a way of preparing is a good thing, that for one pidkhіd it is possible to issue 4 servings of naidki at once without standing over the stove.

Ingredients:

• kurcha - 2 pcs.;
• oliya roslinna and georgian adjika - 2 tbsp. spoons;
• hourglass - 2 teeth;
• sil | salt |, black pepper.

Cooking

1. The preparations are currying to savor the sum of oli with adjika, chasnik, sill and pepper, to leave for a couple of years.
2. Lay the carcasses on a wire rack and bake 50 quills at 200 degrees.

Kurcha tyutyunu in multivartsi

Let you know how to cook kurcha tyutyuna in a slow cooker. In this vapadka, one cannot squeeze the bird with a press, as it is possible to grow with the classic grease in a pan, but the savory characteristics of the finished herb will not become stronger, if the speed is less pronounced and not so equal.

Ingredients:

• kurcha - 1 pc.;
• oliya roslinna - 1 tbsp. a spoon;
• season - for relish;
• sil | salt |, black pepper.

Cooking

1. Curch is rubbed with spices, sill, pepper and stale for 12 years.
2. Place the carcass in an oiled bowl and cook on "Vipichtsi" 25 strands from the skin side.
3. Curcha tyutyunu, a recipe for a faraway vikonan, is served hot, topped with a favorite sauce.

Kurcha tyutyun in the oven with potatoes

The best garnish to kurchat tyutyun is vegetable narіzka or green salad. However, for the bazhannya, you can cook more sieve supplements from potatoes. Hand-cook the grass in the oven: the birds pidrum'yanyuetsya on the rack, and the vegetable stalk zapkayutsya even lower on the deck, at once leaking juices that drip from the birds.

Ingredients:

• kurcha - 2 pcs.;
• potatoes - 1.2 kg;
• oliya roslinna - 3 tbsp. spoons;
• chasnik - 4 teeth;
• sil | salt |, black pepper.

Cooking

1. In preparation, the chickens are rubbed with silla, pepper, chasnik, hops-suneli and olive.
2. After a sprat of years, the carcasses are laid on a wire rack.
3. On the deck, roast potato chalks, seasoned with oil, basil and sill.
4. Zapikayut grass 40-50 khvilin at 200 degrees.

Kurcha tyutyun in aerogrill

Kurcha tyutyunu, a simple recipe for what has been added below, get ready to help the aerogrill. The result will delight you with the lower relish of chicken meat and a ruddy appetizing flavor. Like a marinade, you can take a classic set of black pepper and a teapot, topping it with oil and lemon juice, or expanding the warehouse for additional additions of other spices.

Ingredients:

• kurcha - 1 pc.;
• oliya roslinna - 3 tbsp. spoons;
• chasnik - 4 teeth;
• hops-suneli and basil - for relish;
• sil | salt |, black pepper.

Cooking

1. Rub the chicken meat with silla, pepper, hops-suneli, olive oil and crushed by the teapot, let it seep.
2. Put the carcass on the grati on the middle row.
3. Cooking kurcha tyutyun on the grill 40 quills, turning over once in the process.

Kurcha tyutyunu on the grill

Kurcha tyutyunu, the original recipe of which you know, can be fried in the traditional manner in a frying pan or on a voogill on the grill. Have a taste of m'yaso viyde juicy in the middle and appetizingly rum'yanim. The whole secret is in the right marinade, which is a kind of peace-breaking fiber that creates sourness during thermal processing.

Ingredients:

• kurcha - 1 pc.;
• water - 1.5 l;
• sil ta tsukor - 120 g each;
• chasnik - 5 teeth;
• carnation - 10 buds;
• oliya roslinna - 5 tbsp. spoons;
• barbecue seasoning - 2 tbsp. spoons.

Cooking

1. Cooking kurchati start with pickling. Break the hot water with strength and zukor, add cloves, and after reaching the details of the teapot and prepare the carcass.
2. After 12 years, dry the bird, rub the sum of olives and spices.
3. Cooking kurcha on the grill on a long vugill until ready.