Composition / ingredients
Cooking method
Cut chicken carcasses in half and remove bones and wings. Rinse and dry with a paper towel. Put it in the refrigerator for half an hour.
When the chicken is sufficiently cooled, season it with salt and pepper on all sides. Heat a large frying pan over medium heat, add vegetable oil and butter. Put the chicken halves in the pan skin down and pour cumin around right into the pan. Put a piece of foil on top of the chicken, put a second frying pan on top and press it with a press (for example, a jar of water)
Cook the chicken halves for 3-5 minutes, then remove the top pan and turn the chicken over with the other side. Put the pan back on and fry the chicken for another 20-25 minutes until golden brown. Then remove the top pan again, turn the chicken over and cook open for 10 minutes. Transfer to a cutting board and let cool for 5 minutes.
Before serving, cut the chicken halves in half.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
