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.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

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