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1 h 30 min total45 min hands-onServes 2Medium
This recipe has reached the top of the ladder
LEGEND → —Crisp the bird hard under a weight first; the milk goes in for eight minutes to carry the garlic, not to cook the chicken.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Whole young chicken000 g
Whole milk000 g
Garlic000 g
Clarified butter000 g
Sunflower oil000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
What a young chicken should look like
Pressing a bird under weight in a ketsi
Ketsi, cast iron and choosing the weight
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 15 of the 19 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: keeping the milk below simmer — step 11 of 19.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Zurab Gogoladze watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Milk poured into a pan still roaring
Garlic cooked until it turns bitter
Skin pressed down without being blotted dry
The garlic never meets hot fat — it enters crushed with salt and cold milk, and the pan leaves the flame before that milk can boil.
Written by Zurab Gogoladze. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
931 people cooked it, 83% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
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