Today a recipe very classical and a bit trivial, but with a little trick that I believe it takes a lot to flavor the meat. I must admit that the trick is not my bag of flour, I read somewhere but can not remember if on some site or some magazine ...... so if anyone recognizes the paternity also let me know that giustamante, I will update the post.
The trick is to lift the chicken skin but not permanently remove it ....
... so ....
.... straight season the meat ....
.... and cover with the skin .....
..... if you want you can also flavor the skin ....
You get a very soft meat with the fat released from the skin (removing the meat too dry) and more tasty .... also the chest that normally it is not!
TASTY CHICKEN ROASTED POTATOES WITH CRISP
Serves 2: Chicken
an open "Book" is divided into two parts
1 / 2 packet of Seasonings for beef roast Ariosto
4 / 5 medium potatoes
1 / 2 packet of Seasonings for roast potatoes and frit Ariosto
extra virgin olive oil
Prepare the chicken as described above, spread it evenly with the ' Seasonings for beef roast Ariosto . Turn on the oven and bring to a temperature of 200 °. Handsomely appointed the pieces of chicken on the grill of the oven and bake even remember to put in a drip pan with water to make us Drain off the fat that will give the chicken during cooking. Cook for an hour turning it a few times or until a toothpick puncturing the meat with the liquid that comes out will be completely blank and devoid of any trace of blood.
Note: If you are among those who also eat the skin, remember first of flavor, and then let it brown 5 minutes under the grill before turning out to make nice crisp!
Meanwhile prepare Patete: peel, cut into cubes and wash under running cold water. Put them in a pot, cover with cold water and allow to boil (should remain crunchy). Drain the potatoes, let them cool slightly and then season with the ' seasonings for fried potatoes and fried Ariosto . Meanwhile you heat 2 or 3 tablespoons of oil in a large frying pan (so that it contains potatoes without sovrapponagano too), pour the potatoes, raise the heat to half power, cover and fry. After 5 minutes turn it making them jump (do not use spoons to not break them), replace the cover and let brown. Keep going until the potatoes are brown on all sides.
Serve hot.
And if like me try to minimize carbohydrates (that is, the potatoes were only for my husband, even though the recipe I indicated doses for 2 people) can accompany the chicken with artichokes a couple of well-cleaned, cut into pieces and cook in a skillet with a drizzle of extra virgin olive oil salt and pepper ...,, delicious!
Have we, stay tuned!
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