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Roast Chicken (stuffed)
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Vinícius Fernandes
@vini_veneto- 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
- Cut the garlic and peppers into cubes, reserve half of each pepper and 4 garlic cloves
- In a pan put the butter and let it melt, add the minced garlic and peppers. Let the garlic brown but not too much.
- Add the flour, mix well and fully incorporate the butter, the thyme is optional, but if you use it, it should enter now.
- Let the farofa be well fried, season with salt and pepper and set aside.
- 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).
- Place the noisette butter in the fridge and let it cool.
- Time to prepare the chicken. Season it with salt, pepper, garlic, chilies and any other seasoning you like.
- Transfer the chicken to a roast, you will fill it with the farofa. When the butter has cooled, brush it around the chicken.
- Bake for 30 minutes at 200°C
- Remove the chicken and pour white wine over it and return to the oven until golden brown.
- The internal temperature must be 70°c to know if the chicken is roasted correctly.
- After baking, just enjoy.
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