Christmas dinner: roast chicken recipe helps you save money – 12/11/2023 – Food

A well-made roast chicken can, indeed, replace turkey with honors at Christmas dinner.

The recipe from chef Gustavo Rodrigues, from Lobozó, in Vila Madalena, in São Paulo, gains flavor with an orange-based marinade and filling made with corn flour, bacon, sausage and peanuts

Ingredients

chicken

Chicken Marinade

• 1 chicken weighing 1.8 kg

• 3 liters of water

• 3 tablespoons of salt

• 5 cloves of garlic, peeled and chopped

• 2 lemons squeezed with the pomace

• 2 oranges squeezed with the pomace

• To taste: coriander seed, black peppercorns and fennel seed

Chicken Stuffing

• 300 g flaked corn flour

• 100 g diced skinless bacon

• 100 g fresh sausage without casing

• 50 g shelled roasted peanuts

• 1 teaspoon of salt

• 75 ml chicken broth or water

• To taste: chopped parsley

How to make:

• Marinate the chicken for 24 hours in the refrigerator. Then, remove the bird from the marinade and dry with a disposable cloth.

• In a frying pan, fry the bacon until golden, set it aside and dispense half of the fat that has melted. In the remaining fat, fry the fresh sausage until golden and fully cooked. Then, drain the excess fat.

• Return the fried bacon to the skillet with the sausage and add the peanuts, corn flour and salt. Hydrate the mixture with water or chicken broth and mix everything well. Use this lobozó to stuff the chicken.

• Tie the chicken to keep the wings and thighs in position. Brush with butter and lightly sprinkle with salt. Place in a preheated oven at 280 degrees and, after 10 minutes, reduce the oven temperature to 200 degrees. Bake for 45 minutes, or until golden.

• Check if it is cooked inside like a thin knife. Stick it close to the thigh bone and leave it there for 10 seconds. When you take out the knife, test the temperature: if it is hot it means it is well cooked in the center. If it is still cold, reduce the temperature to 170ºC and test until cooked)

• Every 20 minutes, open the oven and, with a spoon, pour the fat that drips from the bottom of the pan onto the chicken skin so that it browns evenly.