LEMON HORNED CHICKEN
2 1/2 pounds of a whole chicken to bake
1/4 cup lemon juice
2 purple onions thick slices
2 teaspoons dry oregano
1 sliced yellow lemon
parsley to decorate
margarine for varnishing
Preheat the oven to 200º Celsius.
Rinse the chicken with cold water and dry it with kitchen paper towels.
In an oil-greased tray, place the chicken with the breast up.
Vernice chicken with margarine and lemon juice.
Sprinkle the chicken inside and out with oregano, salt (generously), and pepper.
Accommodate the onion slices around the chicken, and slices of lemon over the chicken.
Vernice lemon and onion with olive oil.
Bake the chicken for 1 hour and a quarter. It should be removed until the juices are clear and the chicken joints move easily.
Half-time baking the onions are turned around.
Take the chicken out of the oven and let rest covered with aluminum foil on a tray to cut, for 10 minutes.
Cut the chicken into pieces and serve decorated with chopped parsley and roasted onions.
If you want you can prepare a gravy (sauce):
you put the baking tray on the stove (or all the juices and pieces of chicken left to a pan) and add 1-2 tablespoons of flour. It blends quickly with a balloon whisk over medium fire. After cooking it for 2 minutes you add chicken broth (hot) little by little, like 2 cups.
It boils, deglazing the tray and scratching everything that’s stuck. It is allowed to reduce to medium fire about 5 minutes and season with salt and pepper. It goes through a Chinese sieve and served with chicken.
Baked chicken wings
– 1 kg of chicken wings
– 1 cda of ketchup
– 1 cda honey
– 2 cda soy sauce
– 1 credit sweet or spicy paprika, according to taste
– 3 cda of oil
– Basmati cooked rice to accompany
– Salt and pepper
Step 1: We mix ketchup, honey, soy, paprika, and oil.
Step 2: We splash the wings and put them into the mix, for at least 2 hours.
Step 3: After a time we put them in a fountain for the oven, with the sauce included, and take them to the oven, preheated, at 180º for 20 or 25 minutes, according to the taste of each I love you so much
Step 4: We serve accompanied by rice.
CHICKEN TO THE HOURN FULL OF APPLE
2 potatoes per people
1 glass of brandy
Clean the chicken well and if you haven’t asked to do it at the butcher shop, you’ll have to bone it yourself.
Peel the apples, clean them well under the tap water, and cut them into rooms you stick up the chicken’s ass, which then you’ll sew with a thread or put some chopsticks that seal the exit.
Put the chicken on an oven tray and this one you turn it on at 220º C.
In a bowl, you will mix the glass of brandy with freshly squeezed lemon juice, a splash of olive oil, and thyme. You pour this all over the chicken.
Peel the potatoes cut them into pieces, and deliver them around the chicken.
And now baked. It will take almost two hours to get ready, but when you see the chicken dulling, then reduce the temperature to 180º C.
Remember to also rehome the chicken every quarter of an hour so it doesn’t run dry.