Sugar chicken
4 servings
60 minutes
Recipe from Irina Chadeeva's book "Culinary Geography.
Calories438.1kcal
Proteins28.8grams
Fats33.5grams
Carbohydrates6.6grams
1
Peel the garlic and slice it thinly.
- Garlic: 4 cloves
2
Wash and dry the chicks.
- Poussin (spring chicken): 2 pieces
3
Rub the carcasses with salt inside and out.
- Salt: 1 teaspoon
4
Place sprigs of thyme inside each chicken.
5
Make small cuts in the skin and stuff the chickens with garlic.
- Garlic: 4 cloves
6
Coat the carcasses with honey, then rub them with pepper and cloves, prick with a sharp fork, and leave for 30 minutes.
- Honey: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Ground cloves: 1 teaspoon
7
Heat oil in a large heavy-bottomed skillet and fry the chickens over medium heat for about 20 minutes, turning constantly for even cooking.
- Vegetable oil: 2 tablespoons
8
Chickens are ready when the meat easily separates from the bones. They can also be baked in the oven.
