Poultry kebab

1 serving


Divide the chicken carcass, goose or turkey into portions, rinse and sprinkle with fine salt, set aside. In the cauldron, tip the oil, put the pieces of meat in layers, chopped onions along with fragrant herbs, then another layer of meat and onions, etc. Then fill with a little water. Close tightly with a lid and simmer on a very low heat for 1 hour. The meat is steamed and fried in its own fat. The finished dish is served on a table with salted or fresh tomatoes, cucumbers, radishes or radishes.