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Roast Chicken (stuffed)

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Roast Chicken (stuffed)

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Tempo de preparo

2 hour(s)


1 servings

Vinícius Fernandes

  • Ingredients
  • Recipe
  • whole chicken1 unit(s)
  • Butter with salt200 g
  • Red Pepper1 unit(s)
  • Yellow pepper1 unit(s)
  • Cassava flour250 g
  • Garlic Head1 unit(s)
  • Thyme and Rosemary to taste
  • Salt and Black Pepper to taste
  • White wine to taste
  1. Cut the garlic and peppers into cubes, reserve half of each pepper and 4 garlic cloves
  2. In a pan put the butter and let it melt, add the minced garlic and peppers. Let the garlic brown but not too much.
  3. Add the flour, mix well and fully incorporate the butter, the thyme is optional, but if you use it, it should enter now.
  4. Let the farofa be well fried, season with salt and pepper and set aside.
  5. In another pan, pour the remaining butter and stir until it starts to brown, at this time you have to be careful not to lose the point. (Noisette).
  6. Place the noisette butter in the fridge and let it cool.
  7. Time to prepare the chicken. Season it with salt, pepper, garlic, chilies and any other seasoning you like.
  8. Transfer the chicken to a roast, you will fill it with the farofa. When the butter has cooled, brush it around the chicken.
  9. Bake for 30 minutes at 200°C
  10. Remove the chicken and pour white wine over it and return to the oven until golden brown.
  11. The internal temperature must be 70°c to know if the chicken is roasted correctly.
  12. After baking, just enjoy.

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