Kov roghan

Break down the chicken into pieces or leave whole portions, then rub generously with salt on all sides to begin the curing process. Allow the salted chicken to rest uncovered in the refrigerator for at least 4 hours or overnight to draw out moisture.

Remove the chicken from the refrigerator and pat each piece thoroughly dry with paper towels to remove excess moisture and salt. Allow the chicken to come to room temperature before cooking.

Peel the potatoes and cut them into large uniform chunks or leave small potatoes whole, then season lightly with salt. Set the potatoes aside until ready to add to the cooking vessel.

Pour enough olive or vegetable oil into a heavy-bottomed pot or deep pan to fully submerge the chicken pieces, then heat the oil gently over low heat to approximately 80–90°C (175–195°F). Maintaining a low temperature is critical to achieve the slow, fat-preservation cooking method.

Carefully lower the salted chicken pieces into the warm oil, ensuring they are fully submerged, and cook on very low heat without allowing the oil to bubble vigorously. Cook the chicken slowly for approximately 90 minutes until the meat is tender and cooked through.

Add the prepared potato chunks to the oil alongside the chicken during the final 30 minutes of cooking, ensuring they are submerged and cook through evenly. The potatoes will absorb the flavored oil and become tender.

Remove the chicken and potatoes from the oil using a slotted spoon and allow them to drain briefly on a rack or paper towels. Taste and adjust seasoning with additional salt if needed.

If preserving, transfer the cooked chicken and potatoes into a sterilized jar or airtight container and pour the strained cooking oil over them until fully covered, then seal and refrigerate. Consume within one to two weeks or serve immediately while warm.