Tutyrgan-tavyk

8 servings

60 minutes

Bulat Ibragimov shared the recipe with us.

Energy value per serving

• Calories: 847.5
• Proteins: 57.5g
• Fats: 66g
• Carbohydrates: 6.5g

Ingredients

• Chicken: 1 pc
• Fat sour cream: 700 g
• Chicken egg: 5 pc
• Green onions: 100 g
• Chicken broth: 8 l

Cooking steps

1. Take a medium-sized market chicken weighing just over a kilogram. It should be a chicken with intact skin. Ideally, it should be eviscerated through the neck. If you have a traditionally eviscerated chicken, you need to tightly sew its cavity with strong thread. Carefully insert your fingers under the skin from the neck side. Separate the skin from the chicken flesh without removing it completely; at least halfway is sufficient. The skin must not be torn.

   Required ingredients:

   • Chicken: 1 piece

2. Inflate the chicken through the hole near the neck. Tie the neck of the inflated chicken and set it aside.

3. Add sour cream, eggs, and finely chopped green onions to a bowl. Add salt to taste and plenty of black pepper. Then mix thoroughly until a homogeneous mass is achieved.

   Required ingredients:

   • Fat sour cream: 700 g
   • Chicken egg: 5 piece
   • Green onions: 100 g

4. Take a narrow deep bowl. Line the bottom of the bowl with cheesecloth or a towel. Place the chicken in the bowl. Remove the chicken's neck with a knife. If the skin tears during separation or inflation, carefully stitch it with culinary thread.

5. Pour the egg-sour cream mixture into a jug. Using a funnel, carefully fill the chicken with the stuffing. Shake the funnel occasionally to prevent the onion from getting stuck. If the stuffing spills over the chicken, it's not a problem.

   Required ingredients:

   • Fat sour cream: 700 g
   • Chicken egg: 5 piece
   • Green onions: 100 g

6. Use a spoon to pour the filling under the skin.

7. While leaving the chicken in a sitting position, wrap it tightly with a towel or gauze. Try not to press on the chicken to prevent the filling from leaking out. Tie the fabric with a strong knot.

8. Place the chicken in a narrow pot with boiling, well-salted and peppered chicken broth. After five minutes of vigorous boiling, reduce the heat so that the broth simmers gently with just a few bubbles on the surface. Leave the chicken in this position for 40 minutes. If part of the chicken is above the broth's surface, ladle some broth over it.

   Required ingredients:

   • Chicken broth: 8 l

9. After 40 minutes, take the chicken out of the pot. Let the broth drain, then place the bird in a deep dish. Remove the cloth from the chicken and pour broth over it. The finished chicken doesn't look fancy, but that's the nature of the recipe. The main thing is that it's very tasty. Carve the chicken and eat it right away.