Download "Узнал рецепт у шеф повара - курица тапака."

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0:00

начало

1:07

подготавливаем курицу

3:58

смазываем курицу солью и перцем

5:41

поджариваем курицу

7:07

готовим намазку

7:57

отправляем курицу в духовку

9:06

спустя 15 минут переворачиваем

9:59

дегусташвили

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кухня с акцентом

рецепты

грузинская кухня

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простые рецепты

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курица

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цыпленок табака

цыпленок табака рецепт

цыпленок тапака

цыпленок табака на сковороде

цыпленок табака кухня с акцентом

00:00:16

my friends Hello everyone There's a kitchen with an

00:00:18

accent there my name is as always And

00:00:21

today we have a very interesting video

00:00:23

background of this dish This was written by

00:00:25

Not our Subscriber he is a chef in a Georgian

00:00:28

restaurant his name is Irakli Irakli Hello

00:00:31

to you and he tells me friends that They

00:00:34

cook tobacco chicken in their restaurant, and

00:00:36

you know, in parentheses I wrote here,

00:00:38

not chicken, but chicken for now. That is, how

00:00:41

big a chicken should be, about 2 kg,

00:00:45

and he sent a recipe for how they

00:00:47

prepare it in the restaurant. Well, where are we now?

00:00:49

then 37 let's repeat let's try to cook

00:00:52

and I'm sure that it will be very, very

00:00:55

tasty let's go Well, as friends most

00:00:58

likely already understood for the chicken, for now we need

00:01:00

chicken chicken we have it, I have a

00:01:03

kilogram of 800 g Let's prepare it now,

00:01:12

cut out the neck, her stomach is left here

00:01:16

this crust of the guys has a Farmer's chicken and

00:01:20

here you can see what to feed it in the summer corn

00:01:22

is wheat

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interesting interesting we also cut off the neck

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[music]

00:01:31

cut off the excess fat skin

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by the way in this chicken the goose has already been cut off

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just as if the Georgians were preparing it Well,

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let's give it a good look from all sides

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let's consider

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that there are no feathers anywhere

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like that Well, our chicken is all clean and

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beautiful. It's ready. Let's cut it across the chest.

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Here some of you will say that Zurab

00:01:59

needs to be untied along the spine. We saw that there is a

00:02:03

Georgian tradition; this is how Georgian

00:02:05

chicken is prepared; there are plaques meduli for chicken

00:02:08

tapaka; just bake it in the oven. it is

00:02:10

always cut along the chest You can

00:02:13

friends cut it if you want

00:02:15

perpendicularly if you want along the ridge you want you

00:02:18

don’t cut it at all as if it’s your

00:02:22

choice The statement is that a chicken cut

00:02:25

along the ridge is juicier than a chicken that

00:02:28

was cut Well it sounds like that I want it

00:02:39

[music] the

00:02:46

chicken is all cut please

00:02:51

open it Here so the next important

00:02:56

point, guys, don’t take the chicken, I

00:02:59

often repeat this to you, take it and break and

00:03:02

break the bones of your fist with it, just

00:03:05

look at

00:03:06

all

00:03:08

all the joints, pulled the chicken out of the joint like this, the

00:03:12

same thing on the chest.

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Look like this, how she spread everything out for her

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nothing more don’t use a hammer, you wo

00:03:22

n’t make it even flatter, you’ll just

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break the bones,

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everyone dear, you know at what point a chicken has

00:03:31

very fragile bones, so when you

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break it, you remove it with a hammer, the bones very

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often crumble, you’ll agree that the

00:03:39

chicken is unpleasantly cooked, it’s so delicious,

00:03:41

fried, and its bones are broken there

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these bones are very sharp, you

00:03:46

know, when they break, they are like

00:03:48

razors, and they can

00:03:51

damage your palate, you don’t need anything else,

00:03:54

nothing will change, do it as I

00:03:56

showed you. Okay, now look, we

00:03:58

just need more salt and black pepper

00:04:02

so far nothing is needed and this is happening

00:04:05

so you need to make this mixture in advance

00:04:13

[music] I

00:04:19

think we’ll mix everything enough. This is the

00:04:23

mixture you should get

00:04:25

next, take a paper towel

00:04:28

and dry our chicken. By the way, this

00:04:31

crust has unshaven armpits, I’m somehow

00:04:33

used to the fact that they are always shaved

00:04:37

What kind of a mess is this

00:04:38

[music]

00:04:40

continue to dry,

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turn it over and dry the inside too,

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turn on the stove first guys,

00:04:51

maximum temperature Let the oil and

00:04:54

the frying pan warm up quickly,

00:04:56

remove the frying pan with a thick bottom, it will be better,

00:04:58

pour in vegetable oil

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and while the frying pan is heating up, start

00:05:05

sprinkling the chicken We sprinkle salt and black pepper

00:05:09

generously, we don’t regret sprinkled it And

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so we rub the guys in

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thoroughly, we rub all this meat

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a little more, let every

00:05:24

millimeter get salt and pepper

00:05:28

Okay, I think that’s enough

00:05:31

and on the other hand we repeat exactly the same

00:05:34

manipulations,

00:05:41

reduce the temperature to medium and

00:05:45

send our chicken cover the frying pan with a

00:05:51

plate that you don’t mind,

00:05:55

nothing will happen to it, guys,

00:05:59

and be sure to put a

00:06:02

pan of water on top, that’s great, and here’s the

00:06:07

important point: the chicken needs to be turned over every five minutes

00:06:10

so that it does

00:06:12

n’t burn, this helps control the

00:06:15

process, that is, look at the body, it

00:06:18

should cook according to 15 minutes on each

00:06:21

side, but every 5 minutes I remind you that you need

00:06:24

to turn it over, the first

00:06:27

five minutes have passed, we turn the chicken over

00:06:32

[music]

00:06:34

no appetite. But it’s too early, of course, to remove it,

00:06:38

cover it with a plate

00:06:42

and put it under pressure again

00:06:44

while we’re frying the chicken. Let’s

00:06:47

quickly prepare the spread. The point is the fact

00:06:49

that we will finish it in the oven,

00:06:51

look, Irakli wrote to me that if there

00:06:54

is no oven, this is not a problem at all

00:06:56

because you can finish it in a frying pan, just cover it

00:06:59

as it is, just cover it with a lid and

00:07:02

Under the frying pan, that is, there are no problems, but

00:07:04

if you have an oven, of course, it’s much better,

00:07:07

look for

00:07:09

spreading it for us you will need two teaspoons

00:07:13

two teaspoons of tomato paste

00:07:17

a little vegetable oil

00:07:20

and the juice of one lemon

00:07:22

[music]

00:07:26

5-6 cloves of garlic

00:07:33

and stir everything thoroughly you should

00:07:36

get a thick

00:07:38

aromatic spicy mixture which we will then

00:07:41

spread on our chicken thoroughly

00:07:44

mix the mixture

00:07:52

Here's a super turn over the third and

00:07:55

last once on this side, dears, another

00:07:57

five minutes and it’s time for the chicken to go into the

00:08:00

oven, so we take parchment,

00:08:02

cover a baking sheet with it,

00:08:04

turn the oven on to the highest setting we have Let

00:08:08

it warm up Another

00:08:11

5 minutes of the stove Turn off

00:08:14

and collect our chicken from here

00:08:17

[music]

00:08:19

put it skin side down friends, let’s start from

00:08:23

this, that is, this inner side

00:08:25

while carefully everywhere we directly call it

00:08:28

very, very, very carefully the

00:08:30

chicken should be completely covered with an

00:08:32

incredibly tasty mixture,

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I remind you that we have the oven turned on to the

00:08:40

maximum, reduce it to 200 degrees

00:08:43

and put the chicken in the oven for 15 minutes,

00:08:46

then turn it over again, lubricate it and

00:08:50

again for 15 minutes and if the convection mode

00:08:53

You have friends Just now on the

00:08:55

radio Turn it on I remind you that

00:08:58

we have about 2 kg of chicken and an hour of cooking

00:09:01

is needed A kilogram of chicken is more than

00:09:03

enough This is a bit of a lot

00:09:06

15 minutes later we turn the chicken over

00:09:10

And in the same way carefully grease it with this

00:09:14

side

00:09:19

back into the oven for another 15 minutes and our

00:09:23

chicken tobacco is ready, but here Of course we need to

00:09:26

make a reservation, it’s 15 minutes for me, but you’re drained

00:09:29

there friends, you

00:09:31

still need to carry out a visual check, because

00:09:33

if you see that the top has already dried up, it’s

00:09:35

starting to burn, you need to pull it out I

00:09:38

even do this I’ll say if it steams a little on top, it’s

00:09:40

okay, just a

00:09:42

little bit, you know. But if it burns, it’s already

00:09:44

a disaster because the skin will be

00:09:46

tasteless, burnt, we’ll see that the

00:09:50

chicken is ready, if you’re

00:09:52

hungry, it’s better not to look, look at

00:09:54

some beauty

00:09:57

[music]

00:09:58

but as you probably noticed that

00:10:01

visually It’s great Very beautiful

00:10:04

Very appetizing bright smell

00:10:10

make degustashvili Okay let's start

00:10:15

with the leg here guys you don't even need a knife

00:10:17

Look just look how

00:10:20

juicy it is look

00:10:22

It's not alive I'm dripping juice

00:10:25

[music]

00:10:27

the spread is so delicious It's crazy

00:10:34

Well guys what's there to tell

00:10:36

[music] ]

00:10:38

to be honest, don’t look here

00:10:41

Here you need to cook and taste very

00:10:45

spicy very tasty salt more than enough

00:10:49

light sourness from lemon

00:10:51

garlic can be felt very bright It’s generally

00:10:55

incredibly tasty adjika can be felt In

00:11:00

general, friends, such a bouquet of taste is

00:11:01

real

00:11:02

How much how much What a juicy chicken

00:11:06

It’s amazing incredibly tasty recipe

00:11:09

and incredibly easy So thank you

00:11:38

place we wish you all the best appetite

00:11:41

and health see you soon bye bye

00:11:50

[music]

Description:

Узнал рецепт у шеф повара - курица тапака. 🍗🍗🍗 Ингредиенты: ➊ Курица - 2 кг ➋ Соль - 2 ч.л. ➌ Черный перец - 2 ч.л. Ингредиенты для намазки: ➊ Аджика - 2 ч.л. ➋ Томатная паста - 2 ч.л. ➌ Лимон - 1 шт. ➍ Чеснок - 5-6 зуб. ➎ Растительное масло 🍗🍗🍗 00:00 - начало 01:07 - подготавливаем курицу 03:58 - смазываем курицу солью и перцем 05:41 - поджариваем курицу 07:07 - готовим намазку 07:57 - отправляем курицу в духовку 09:06 - спустя 15 минут переворачиваем 09:59 - дегусташвили 🍗🍗🍗 Рецепт цыпленка табака https://www.youtube.com/watch?v=_WPxlI_ndXU&t=2s&ab_channel=%D0%9A%D0%A3%D0%A5%D0%9D%D0%AF%D0%A1%D0%90%D0%9A%D0%A6%D0%95%D0%9D%D0%A2%D0%9E%D0%9C

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