Chicken with pomegranate and suluguni

To be honest, we never cook just one or two chickens. We take 3-4 at once, along with a kilogram of chicken hearts and half a kilogram of liver. Some like to add gizzards, but we prefer to do without them: cleaning gizzards and cutting out all those cartilages and veins is a real hassle.

We don't boil the hearts in boiling water, we just add them. If you want tasty meat, you need to throw it into boiling water, and for a tasty broth, you should pour cold water over the meat. So, we toss these chicken hearts into boiling water, and after boiling for 5-10 minutes, we add the liver, and after 2 minutes, we drain the water. We cut each piece into 2-3 parts, salt, and pepper.

Finely chop the tarragon, cut the cheese into cubes, and mix with the offal and pomegranate seeds. Stuff the cleaned chicken tightly with all of this.

Sewing: you need thick thread, tailor's thread, and a long needle. It's better to get a special culinary needle and a special spool of thread, although we manage well without them.

We salt and pepper the chicken, place it on a baking sheet, and put it in the oven on a fairly high heat. Periodically, we take out the baking sheet and drizzle the chicken with pomegranate juice and the fat that comes from the chicken to keep it from drying out. The pomegranate juice adds a tangy flavor.

In about forty minutes to an hour, the chicken will be ready. It will be covered with a golden crispy crust. We cut the chicken into pieces. We place the filling with cheese in the center of a large dish and surround it with pieces of chicken. And immediately, while the chicken is still hot, we serve it at the table. This is a very simple and foolproof option. By the way, you can also prepare a piglet this way.