Wash the chicken in cold water. Soak water with a cloth.

Using the sharp "powerful" with a knife, cut the chicken along the spine into two parts.

Replusive half chicken clamped between the two boards. I put the chicken on the kitchen floor between two boards and stood for a moment on them. (Caution! Can be slippery). This procedure needs to be done to have the finished product was not near the bone redness that creates the impression that the product is damp. Prepare the marinade (layout per hen). In a pot of water (0.5 litre), put salt (1/2 tbsp), sugar (1 tsp), citric acid (1/2 tsp) and spices. Basic spices – garlic (3 cloves), Bay leaf (3 PCs), pepper (10 PCs). Additional spices (to your taste) – juniper berries, rosemary, cumin, clove, etc. Bring the marinade to a boil and cooled. The chicken is placed in a suitable container and pour the marinade. Press the yoke, the chicken should be completely submerged in the brine. Put the chicken in the fridge. While marinated, turn it a couple of times.

Two days later, Kura recoverable from the fridge, wash it, dry it slightly and subjected to a heat treatment. The chicken can be boiled, fried or on charcoal or in the oven. I chose the oven. Tried two different ways of cooking in the oven. The first way is traditional - cooking at high temperature (45 min at 170 degrees C). The second is a gentle low-temperature mode (3 hours at 80 degrees C). The temperature of the meat was measured by the probe. In both cases the chicken was heated to a temperature of 75 deg C (inside the thickest part). At the end of cooking, I've included a couple of minutes top grill to obtain a slightly crispy crust.