Frying Chicken and Quails in a Country Wood Oven – GEORY KAVKAZ

Introduction

Deep in the heart of rural landscapes, where the crackle of wood meets the aroma of sizzling meat, lies a cooking method as timeless as it is enchanting. In this traditional recipe from the “Georgy Kavkaz” channel, chicken and quails are fried together in a country-style wood-fired oven. The process brings out a harmonious interplay of smoky flavors, crisp skin, and tender, juicy meat — reflecting one’s connection to ancestral techniques and communal feasting.

Ingredients

• Poultry
  • 1 whole chicken, broken down into parts (thighs, drumsticks, wings)
  • 4–6 quails, skimmed clean
• Seasonings
  • Salt and freshly ground black pepper (generous amounts)
  • Optionally, garlic, fresh herbs (rosemary, thyme), or paprika
• Fat/oil
  • Neutral oil (sunflower or vegetable oil) or rendered poultry fat

Equipment Needed

• A country wood-fired oven — masonry or steel, designed to hold and radiate heat
• Firewood — well-seasoned hardwood like oak, birch, or beech
• Cast-iron or steel frying pan/skillet that withstands high heat
• Long-handled tools: tongs, spatula, fire poker
• Heat control aids: embers, oven bricks or stones

Preparing the Oven & Fire

1. Choose and stack firewood for optimal airflow in the oven. Ignite with kindling.
2. Build and maintain embers. Once ablaze, let the wood burn down until red-hot embers fill the oven floor.
3. Preheat the oven: Distribute embers and gently heat the oven to around 200–250 °C (approx. 400–480 °F), typical for frying with radiant wood heat.
4. Stabilize the temperature: Push embers to the side and let a moderate flame linger for consistent heat.

Poultry Preparation

1. Clean and pat dry the chicken pieces and quails to ensure crisping.
2. Season thoroughly with salt and pepper, rubbing evenly over skin and inside cavity.
3. Optional enhancements: add crushed garlic or sprinkle fresh herbs under the skin for an aromatic kick.

Cooking Process

1. Preheat the pan in the oven, coating lightly with oil or fat.
2. Arrange poultry — place larger chicken pieces first (e.g. thighs) followed by quails.
3. Frying:
   • Let the chicken cook undisturbed for ~10–15 minutes until golden.
   • Rotate pieces and flip to ensure even browning.
   • Add quails halfway: they typically roast faster—around 15–20 minutes.
4. Basting: Occasionally scoop bubbling fat and pour over poultry to deepen color and flavor.
5. Finish & Crisp: Move pieces closer to embers briefly for extra crispiness, monitoring carefully to prevent burning.

Aromatics & Flavor Notes

The wood-fired oven infuses a whisper of smoke into the rendered fat, layering flavors as the poultry browns. Garlic and herbs weave through the crisping skin, while the pooling juices sizzle and caramelize at the base of the pan. The result is a taste that feels ancient—smoky, herb-kissed, and strikingly savory.

Serving Suggestions

• Rest briefly (5–10 minutes) before transferring to a platter—this helps retain juices.
• Accompaniments:
  • Crusty country bread or flatbread to mop up drippings
  • Simple salads: cabbage, radish, or pickled vegetables for acidity
  • Light refreshment like herbal tea or dry white wine
• Presentation: A communal style display—poultry arranged on large wooden board or shared plates, garnished with herb sprigs and lemon slices (if available).

Troubleshooting & Pro Tips

• Uneven heat? Rotate the pan and occasionally rearrange embers to avoid hot spots.
• Too dark skin? Lower the oven heat or move pan away from direct embers.
• Doneness check: Piercing the thigh should release clear juices; quail legs should move easily.
• Temperature substitute: If replicating in a conventional oven, use 220 °C (425 °F) and broil briefly for crisp skin.

Cultural Reflections

This recipe echoes regional traditions, where communal cooking in wood-fired hearths built connectivity across generations. Instead of precise measurements, it relies on instinct—the sight of crackling embers, the sound of sizzling skin, and the dancing aromas. It stands in solidarity with past practices like Georgian škmeruli (chicken in garlic-milk sauce) – both rooted in simple, flavorful homestead cooking.

Final Thoughts

This recipe is more than a meal—it’s an immersive ritual. Frying chicken and quails together in a wood oven channels a sense of place, slow rhythms, and sensory richness that modern conveniences often bypass. I invite you to light a fire, embrace the hearth’s warmth, and cook in tune with time-honored traditions.