- Ƙwarar ƙwaƙwalwa - 2 guda
- Salt - 2 abubuwa. spoons
- Spices - 2 abubuwa. spoons (rosemary, thyme, paprika ... duk abin da kuke so)
- Cognac - 200 milliliters
Mix da gishiri da ɗan kayan yaji, ɗauka da sauƙi a cikin turmi. Mun sauke ƙirjin kaji a kayan yaji da gishiri, saka su a cikin kwano, zuba ruguwa - kuma a cikin firiji na rana daya. Lokaci-lokaci, tare da tsawon lokaci na 3-4 hours, dole ne a juye kaza a cikin mahaifa. Muna ɗaukar kaji daga laka, an wanke da ruwa da ruwa, yada a kan tawul ɗin takarda. Ina bushewa akan ginin. Kowane ƙirjin kajin ya yanke cikin rabi, an saka shi da karimci a kayan kayan yaji kuma an ajiye shi a kan ginin ginin. Yankewa ya kamata a kalla kwana 3, lokaci-lokaci ana buƙatar guda guda. Lokaci na bushewa shine tsawon 80-90, wato, kimanin kwanaki uku da rabi. Sai dai idan kuna so ku bauta wa kajin da aka bushe a teburin da yammacin Jumma'a, to sai ku fara bushe a ranar Talata. Sa'a mai kyau!
Ayyuka: 4