Main course

Shkmeruli

Crisp-skinned spatchcocked chicken served in a hot garlic-milk sauce made with its browned pan juices.

What you’ll need

• Whole young chicken: 1200 g
• Milk: 300 ml
• Garlic: 35 g
• Butter: 50 g
• Salt: 10 g
• Black pepper: 3 g

How to make it

1. Remove the backbone with kitchen shears, open the chicken, and press firmly on the breastbone so it lies flat. Pat dry, season with 8 g salt and 2 g pepper, and rest for 20 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.