This stuffed roast chicken is one of those preparations that mark Christmas. The meat is tender, well seasoned inside and out, while the moist, colorful and textured farofa complements the dish with balance and affection. This is a recipe that requires a little more time, but pays off in flavor and presentation.
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It can be made with a whole chicken, a chester or other poultry of your choice, by simply adapting the cooking time according to the size. Preparing the marinade in advance ensures deep flavor and juicy meat until the last slice.
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Ingredients
Bird:
- 1 whole chicken, chester or other bird (thawed)
- Juice of 1 lemon
- 250 ml dry white wine
- 6 crushed garlic cloves
- 1 large onion cut into quarters
- 1 bay leaf
- Salt and black pepper to taste
- 350 g of margarine (to spread and prepare the farofa)
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Farofa:
- 1 chopped onion
- 4 cloves of garlic, chopped
- 3 skinless and seedless tomatoes, chopped
- 120 g pre-cooked carrots cut into cubes
- 1 medium zucchini, cubed
- 5 pitted black olives, sliced
- 5 pitted green olives, sliced
- 150 g roasted cassava flour
- 225 g yellow corn flour
- 2 eggs boiled and chopped
- Chopped fresh parsley and chives to taste
- Salt and black pepper to taste
Preparation method
Bird:
Rub the bird inside and out with the lemon juice. Wait 10 minutes and discard the liquid.
Rub the garlic and onion all over the meat.
Place the poultry in a large bowl, add the white wine, bay leaves, salt and pepper. Cover with foil and marinate in the refrigerator for at least 8 hours (preferably overnight).
The recipe is classic, but it gives the perfect touch for the evening.
Farofa:
In a pan, heat some of the margarine and toast the cassava flour. Season with salt and pepper and set aside.
In another pan, heat a little more margarine and fry the garlic and onion until they become transparent.
Add the tomatoes, carrots, zucchini and olives. Sauté until vegetables are tender.
Add the corn flour, mix well then add the reserved cassava flour.
Adjust the salt, add the chopped eggs, parsley and chives. Mix and turn off the heat.
Assembly and oven:
Remove the bird from the marinade and dry it well with paper towels.
Stuff it with the farofa, without compacting it too much. Sew the opening with a needle and thick thread or close it with toothpicks.
Attach the legs and attach the wings to the body.
Season the surface with salt and grease generously with margarine.
Place on a baking tray, pour the marinade on top, cover with aluminum foil and bake in a preheated oven at 180°C for around 2 hours.
Remove the foil and let it brown until the skin is golden and shiny.
*Recipe provided by Seara
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