This dish is of Moroccan origin and for that reason does not add any alcohol to roast.
But if you want I sprayed half cooked chicken with a little wine, brandy or champagne.
INGREDIENTS:
(6 servings) * 6 chicken
picantotes (babies)
* ½ cup olive oil
* 6 garlic cloves
* ½ cup lemon juice 2 lemons
* * 3 sprigs fresh parsley
* Salt to taste Pepper to taste
*
TOOLS:
Knife Cutting board
Sources
baking oven
Bol
PREPARATION: 1 .- Open
chickens in half lengthwise and wash well, removing all traces of viscera may have.
2 .- In a bowl combine oil, lemon juice, garlic cloves, peeled and chopped, salt and freshly ground pepper generous quantity.
3 .- Place the chicken on a platter and sprinkle with the previous liquid, rubbing well to all the birds are well impregnated.
4 .- Let stand several hours in refrigerator.
5 .- At the time of turn on the oven broiler to 220 degrees.
6 .- Allow to heat for half an hour before entering the chicken.
7 .- Place in a baking dish in a single layer, skin side up.
8 .- Sprinkle with some of the marinade and place in the oven.
9 .- Grill for about ten minutes and turn.
10 .- Spray again with the remaining marinade and broil another ten or 15 minutes.
11 .- Turn back and grab a few more minutes, skin side up it is golden brown and crispy.
12 .- Peel the lemons (no white bits) and separate the segments. 13 .- Serve
accompaniment for chicken with a little parsley dive over the plate.
Source: Mediterranean Cuisine II. Diario El Nacional. Venezuela.
But if you want I sprayed half cooked chicken with a little wine, brandy or champagne.
INGREDIENTS:
(6 servings) * 6 chicken
picantotes (babies)
* ½ cup olive oil
* 6 garlic cloves
* ½ cup lemon juice 2 lemons
* * 3 sprigs fresh parsley
* Salt to taste Pepper to taste
*
TOOLS:
Knife Cutting board
Sources
baking oven
Bol
PREPARATION: 1 .- Open
chickens in half lengthwise and wash well, removing all traces of viscera may have.
2 .- In a bowl combine oil, lemon juice, garlic cloves, peeled and chopped, salt and freshly ground pepper generous quantity.
3 .- Place the chicken on a platter and sprinkle with the previous liquid, rubbing well to all the birds are well impregnated.
4 .- Let stand several hours in refrigerator.
5 .- At the time of turn on the oven broiler to 220 degrees.
6 .- Allow to heat for half an hour before entering the chicken.
7 .- Place in a baking dish in a single layer, skin side up.
8 .- Sprinkle with some of the marinade and place in the oven.
9 .- Grill for about ten minutes and turn.
10 .- Spray again with the remaining marinade and broil another ten or 15 minutes.
11 .- Turn back and grab a few more minutes, skin side up it is golden brown and crispy.
12 .- Peel the lemons (no white bits) and separate the segments. 13 .- Serve
accompaniment for chicken with a little parsley dive over the plate.
Source: Mediterranean Cuisine II. Diario El Nacional. Venezuela.
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