Chicken can also be cooked differently. Season whole young or spring chicken with salt inside and outside, put giblets and feet inside the chicken and sew the chicken closed with coarse thread. Put prepared chicken onto a skewer and grill until done over glowing charcoals.
Chickens can be stuffed with different stuffing before cooking.
Mix cooked rice, soaked dried pitted dogberries, prunes, barberries, and clarified butter, or cooked rice, soaked dried pitted dogberries, and softened in butter onions. Season with salt. Ingredients for one young or spring chicken: rice — 50-70 g, dried pitted dogberries — 30-50 g, pitted prunes — 30-50 g, dried barberries — 10-15 g, clarified butter — 50-70 g, salt — to taste.
Pass onions, pitted prunes, and seedless raisins through a meat grinder. Add vegetable oil or clarified butter to this mixture and saute until onions are softened. Remove from heat and add pomegranate seeds and carefully mix to avoid breaking the seeds. Ingredients for one 300 g chicken: prunes — 50 g, seedless raisins — 50 g, onions — 50 g, oil or butter — 50 g, pomegranate seeds and salt — to taste.
Finely chop suluguni cheese (cheese closely resembling salted mozzarella cheese). If desired — add pomegranate seeds to this stuffing.
Pound shelled walnuts together with garlic, chili pepper, and salt, then squeeze oil from this mixture. Add finely chopped cilantro, onions, pomegranate seeds or barberries to the crushed walnuts and mix thoroughly. Chicken stuffed with this stuffing can be from time to time brushed with squeezed walnut oil. Also, chicken stuffed with walnut stuffing can be cooked in a covered oval dutch oven.
Cooking of meat or vegetables on a skewer or a spit is done directly over glowing wooden charcoals. Thread products onto a spit or a skewer, place it over the charcoals, and cook until done, frequently turning them over. Charcoals should not be burning or smoking before the food is placed over them. Control the heat by controlling the distance between charcoals and food.