In the Gökçebey District of Zonguldak, years ago, the chicken in a tin became a local dish when a shepherd put the whole chicken on a wooden stick and cooked it in a tin around which a fire was lit. Chicken kebab in local tin has been made in the region for more than 100 years and consumed with love. . The chicken is seasoned with various spices before cooking for this dish, which is cooked only with the oil and water of the chicken and does not use any vegetable or animal fat during its cooking.

The seasoned chicken is placed on a stake in the ground and covered with a tin. The surrounding of the can is well plastered with the soil in a way that it does not get air. Then, placing wood pieces around the tin is set on fire. It is left to cook for about 45 minutes without opening the mouth of the tin. The trick here is that the chicken takes moisture and its smell from the soil during cooking, which adds a different aroma to the chicken.

Ingredients: 1 whole chicken 250 grams of potatoes 250 grams of onion salt Empty tin, "T" shaped iron stick, oak charcoal Preparation: Turn on a barbecue fire, use oak charcoal while lighting the fire. After the coals are fired, place stones or bricks on the floor of the fired area. After placing potatoes and onions on it, stick the T-shaped iron in the middle of the fire. Salt the chicken and sit it on this iron from the bottom and cover it with a tin. Cover the can with the ashes of the fire and cook for 45 minutes. Take the chicken to the serving plate as a whole.