Tutyrgan-Tavyk
Main Dishes • Tatar
Description
This recipe was shared with us by John Smith.
Ingredients
- Poultry 1 piece
- Sour Cream 25 oz
- Chicken Egg 5 pieces
- Scallions 5 oz
- Chicken Broth 10 qt
Step-by-Step Guide
Step 1
Take a medium-sized market chicken weighing just over a kilogram. It should have an intact skin. Ideally, it should be eviscerated through the neck. If you have a traditionally eviscerated chicken, you need to tightly stitch the cavity with strong thread. Carefully insert your fingers under the skin from the neck side. Separate the skin from the chicken flesh. Do not remove it, just separate it. It's not necessary to completely detach the skin; separating it at least halfway is sufficient. Do not tear the skin.
Step 2
Inflate the chicken well through the opening near the neck. Tie off the neck of the inflated chicken and set it aside.
Step 3
In a bowl, combine sour cream, eggs, and finely chopped green onions. Add salt to taste and plenty of ground black pepper. Then mix thoroughly until you achieve a smooth, uniform mixture.
Step 4
Take a narrow, deep bowl. Line the bottom of the bowl with cheesecloth or a kitchen towel. Place the chicken in the bowl. Remove the neck from the chicken using a knife. If the skin tears during the separation or when inflating, carefully stitch it up with kitchen twine.
Step 5
Pour the egg-sour cream mixture into a pitcher. Using a funnel, carefully fill the chicken with the stuffing. Occasionally shake the funnel to prevent the onions from getting stuck. If some of the stuffing spills out of the chicken, it's not a problem.
Step 6
Use a spoon to fill the filling under the skin.
Step 7
While keeping the chicken in a sitting position, wrap it tightly with a towel or cheesecloth. Be careful not to press down on the chicken to prevent the filling from leaking out. Tie the fabric securely with a strong knot.
Step 8
Place the chicken in a narrow pot filled with boiling, well-salted, and peppered chicken broth. After five minutes of vigorous boiling, reduce the heat so that the broth is barely simmering, with just a few bubbles breaking the surface. Leave the chicken in this position for 40 minutes. It's likely that part of the chicken will be above the surface of the broth. In this case, use a ladle to spoon some broth over it.
Step 9
After 40 minutes, remove the chicken from the pot. Let the broth drain, then place the bird in a deep dish. Remove the cloth from the chicken and drizzle it with the broth. The finished chicken may not look fancy, but that's the nature of the recipe. The important thing is that it's very delicious. Carve the chicken and enjoy it right away.
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