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Gypsy chicken

 
Rizvan Asgarov
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Hi ranchers,











Bon appetit!
 
Karim Kiswarday
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Hi Rizvan,
I'm very interested at your gipsy chicken.

Could you tell me more about the fire and the time?
How long did you cook the chicken?
About the fire, it seems very gentle.

How do you understand when the chicken is ready?

Thanks
KK
 
Bear Bibeault
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All foods should be cooked to temperature, not by time, which is inexact at best.

Chicken is done when the breast meat is about 160F and the thigh meat is about 180f.
 
Paul Clapham
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Those metal tins which are acting as ovens: it looks like they originally contained sunflower oil. Is that an important feature? (I guess you wouldn't want to use tins which originally contained paint, for example.)
 
Bear Bibeault
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Yeah, Toxic Fumed Chicken does not sound like good eats.
 
Rizvan Asgarov
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Hi friends,
Karim, i saw them in new, too. So, it is very interesting for me too...

You need to know(some of them):

-a fork with 1.5 inch in length and 3-4 cm in diameter
-thoroughly washed chicken, hanging on the fork from top to bottom. (hanging on like a jacket)
-don’t use tins for used for petroleum products.
-use tins for used 18 liters of cheese, pickles or olives
-cover part of the mouth must be full-cut
-you must turn off the reverse. (without touching the chicken)
-the touchdown parts must be sealed with soil
-a chicken-sized heavy stone can be placed on top of the tin
-the fire burned up to 40 minutes in the winter. (in the summer 30 minutes)
-it will be held until 10 minutes after the time period. (with the surrounding ash)
-for the vegetable part of the bottom tray. (potatoes, eggplant, tomato, onion, garlic, etc.)
-Approximately 1 hour after the meal cooked...

If you taste the meal cooked with soaring from chicken oil in the bottom, then your eyes usually will not see chicken...

PS: This is a Turkish meal. The recipe is also in Turkish . So, sorry for the bad translation...



 
Henry Wong
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Bear Bibeault wrote:Yeah, Toxic Fumed Chicken does not sound like good eats.


IMO, this is probably okay for anyone that does camping.... on the other hand, if I were to do this in a backyard, I would probably prefer to pay for a brick oven, smokehouse, or BBQ setup.

Henry
 
Bear Bibeault
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Henry Wong wrote:IMO, this is probably okay for anyone that does camping.... on the other hand, if I were to do this in a backyard, I would probably prefer to pay for a brick oven, smokehouse, or BBQ setup.


I did!



 
Jesper de Jong
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Rizvan, did you try this recipe yourself? How was it?
 
Rizvan Asgarov
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Jesper de Jong wrote: Rizvan, did you try this recipe yourself? How was it?

No, i never tried this recipe myself. But i really would like to try...

and you can look at here for how to cook - a youtube video
 
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