Do not look at the fact that there are a lot of photos 🤦♀️ I just wanted to tell and show "on my fingers" clearly. In fact, everything is not that difficult.
🍽 WHAT YOU NEED 🍽
* chicken / chicken / - everything from the carcass, except for the breast
* salt, pepper / to taste /
* garlic / optional /
* nutmeg / for an amateur /
There is no complete set, because I cooked kuru in two versions.
Confused)) 🤷♀️
👩🍳 PREPARING 👩🍳
Chicken "undress", remove the skin entirely. It is not difficult at all and you can even do it with your hands: it is better to start from the tail. We did not bother with the wings, they will go for another dish.
Pelt put off to the side, and the meat put boil in salted water with garlic for 30-40 minutes 👇
Thereafter take out broth meat 👇
Separating meat from bones, but cartilage leave 👇
Cartilage on bone send boil for another hour, and the meat chop cubes.
We remove cartilages from the boiled bones and grind.
Then add grated garlic and a little nutmeg and mix 👇
In a baking dish stack roasting sleeve, then chicken skin, then tightly - meat mass, pour in some broth and close skin, as in the photo 👇
We send in the oven for 1 hour at a temperature of 170 degrees 👇
We take out out of the form, give cool down. Chop and go 🍽😋😋😋
It turns out very juicy and tasty.
🙏 ALL GOOD AND HEALTH 🙏
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