Whole chicken gut, obsolete, to separate the legs and the head, I buy purified in the package. Soak for 30 minutes in cold water. To drain the water. Put in a deep pan and cook until the complete cooking.

While cooking the chicken, soak the wheat.

When the chicken is cooked, get it out of the broth, cool and separate the meat from the bones and skin.

In broth where cooked chicken, put the soaked wheat, chicken, salt, stir, put the cauldron on the divider on a small fire, cover tightly with a lid.

I was once asked, what is the divider of fire. Therefore, for those who don't know, put up a photo of this wonderful unit.

Cook, stirring constantly, over medium heat - I usually interfere tolkushkoy for mashed potatoes - so our garisa faster acquires the desired consistency.

Garisa is cooked for a very long time, on medium heat with constant stirring for approximately 3-4 hours. And if no special attention and at a minimum fire - all 6-7 hours. The result is chicken fiber as if dissolved in boiled wheat - turns solid mass. When the consistency becomes like mashed potatoes, put the Bay leaf, stir, cover and allow to "pull" Lavra for another 10-15 minutes.

Eaten hot as a separate dish. Better with pickles or any other pickles.