Traditional Baking in Azerbaijan: The Crispiest Recipe for Chicken in Barrel!

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content while chicken thighs are more economical.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer maintains flavor without alcohol, while apple juice adds sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blends

Dried herbs provide flavor without the cost of fresh, and blends can be economical.

Sharpening chef’s knife on whetstone, prep for chicken.

Removing chicken neck with chef’s knife, clean butchery.

Trimming tail and legs from whole chicken, precise cuts.

Spritzing and blowtorching chickens to singe pinfeathers.

Rinsing whole chickens under cold water, thorough cleaning.

Stacking firewood over charcoal on steel brazier.

Lighting charcoal and firewood with a match, strong heat.

Grinding peppercorns in a mortar for marinade, aromatic.

Whisking lemon juice, oil, salt, turmeric for chicken marinade.

Washing eggplant and green peppers in cold water.

Peeling oranges with a knife for citrus-stuffed chicken.

Pouring turmeric-lemon marinade over chicken.

Massaging marinade into chicken for even coating.

Stuffing chicken cavity with orange slices.

Trussing chicken legs with kitchen twine, tight and secure.

Seasoning potatoes with salt and wrapping in foil.

Hanging marinated chickens on rack over charcoal fire.

Securing chickens on spit inside barrel smoker, lid closed.

Checking barrel-smoked chicken, fat drippings sizzling.

Adding peppers, mushrooms, eggplant to barrel for roasting.

Raking hot embers into a brick hearth.

Setting a saj griddle over the fire, heating evenly.

Sifting wheat flour for flatbread dough.

Adding salt and water, mixing into a shaggy dough.

Kneading dough until smooth and elastic.

Dusting wooden board with flour for rolling.

Dividing dough into portions for flatbreads.

Shaping dough into round balls.

Rolling dough into thin rounds with a pin.

Cooking flatbread on saj griddle, flipping for char.

Feeding firewood under the saj for steady heat.

Crumbling fresh cheese on flatbread, folding into wrap.

Shredding barrel-roasted chicken, juicy and tender.

Washing ripe peaches in cold water.

Peeling peaches with a paring knife.

Slicing peaches for jam.

Adding granulated sugar to the pot.

Adding sliced peaches to sugar, macerating.

Stirring peaches and sugar over heat with a wooden spoon.

Adding water to peach jam, simmering gently.

Whisking eggs with sugar and milk for pastry.

Beating in butter, adding flour, mixing to soft dough.

Kneading enriched dough on a floured board.

Rolling dough with a pin for pie base.

Lining pan with dough base over parchment.

Spreading peach jam over dough base, even layer.

Cutting dough into lattice strips for the top.

Brushing lattice with egg wash for gloss.

Baking jam tart in a wood-fired oven.

Coating chicken with turmeric sauce, wrapping in parchment.

Lowering parchment-wrapped chicken into tandoor.

Carving tandoor-roasted chicken with a large knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary