- Chicken - 1 piece
- Spices - - To taste (grains of black pepper, cloves, coriander, nutmeg)
- Salt - 1 teaspoon
- Bulb - 1 piece
- Vegetable oil - 200 Milliliters
- Garlic - 3 Teeth
Chicken thoroughly rinsed, let it dry. Spices fry in a dry frying pan. Lively roasted spices, grind with salt in a mortar. Thoroughly rub the chicken with a mixture of spices. Rub it on the outside and inside. We clear one small bulb and insert it inside the chicken. We wrap the chicken in polyethylene - and put it in a cool place for about 3 hours, let it marinate. When the meat is marinated, take a large cauldron or wok, warm it vegetable oil, put the chicken into it (first - back down) and fry. While the bottom side of the chicken is roasting - the top one is poured with boiling oil. When the chicken is covered with a crust on one side - turn it over the other and fry it to the crust on the other side. When the bird is covered with a crust on both sides - we get it from the oil. Actually, we also pour out the oil almost completely, leaving very little in the cauldron. In the remaining oil we throw garlic and fry until golden. When garlic is gilded - pour it with water (about 0.5 liters). Bring to a boil, regulate for salt and put in the water of our chicken. Cover with a lid and simmer for 15 minutes over medium heat. Actually, the fragrant chicken is ready. Serve immediately. Bon Appetit!
Servings: 3-4