Cerkes Tavugu

Circassian chicken

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

Usually served cold, as part of the meze course, though it can quite well he eaten as a main dish, hot or cold. The important thing is to find a well-flavoured chicken. In practice this means the larger the better: I have sometimes used half a huge capon or small turkey. The ideal is a plump boiling fowl.


  • 1 large chicken, about 2 kg ( lb) in weight, with giblets (minus the liver)


Put the chicken and its giblets in a large pot or pan, together with the onions, celery, carrot and bouquet garni. Add enough water to cover the legs if it is a roasting bird, or to cover it completely if a boiling fowl. Bring to simmering point and skim. Adjust the heat to maintain a low simmer, 190°F/90°C, and cover. A roasting chicken will need an hour or so, a boiler anything over 2 hours.