Shkmeruli Recipe

Cut the well-cleaned-washed chicken on the breastbone, unfold it like a book, press the joints as much as possible with the palm of your hand and roll it out. Then sprinkle generously with coarse salt on both sides and let it simmer for 8-10 minutes.

Meanwhile, heat a thick-bottomed pan (cast iron is best), melt the erbo and insert the chicken unfolded side down. Cover the top with a flat plate and place a heavy object (e.g. a pot filled with water or a heavy stone). Fry over medium heat for 15 minutes, then remove the heaviness, turn the chickpea to the skin side, set the weight again, and roast for another 15 minutes, until you get a perfectly crispy, golden crust.

Before the chicken is cooked, peel the garlic and grind well with salt in a saucepan until you get a homogeneous porridge. When the chicken is fried, remove it from the pan and cut it into pieces. Transfer the minced garlic to the remaining fat in the pan and simmer over low heat for just a few seconds to absorb the flavor but not burn. Add the milk (classically you can only use water), stir well and simmer for 1-2 minutes. Put the sliced chicken pieces in the hot sauce and simmer over low heat for another 2-3 minutes until the chicken absorbs the flavor of the garlic and milk.