Chicken in estonian

1 serving


Prepared chicken carcass is cut in half along the spine line, poured with cold marinade and left in a closed dish for 2 days. Then it is dried with a towel and fried in the oven in fat until ruddy, adding marinade. The cooled chicken is divided into portions so as not to mess around later, and put in the refrigerator, wrapped in foil or parchment paper.