Welcome to the wonderful world of the kitchen. A world that allows us to travel and to know new sensations, cultures, people, even to we ourself, since in the kitchen it is learned to model to the time and the space.
Here you will find recipes of chicken, duck, and others. From the nearest recipes (the grandmom's recipes, Mediterranean and forceful), to exotic prescriptions that will transfer us to the aromas of the Far East.
LET'S TRY AND TASTE!!
1.
Roasted chicken.
Ingredients (4/6 people):
1 Chicken, 2 1/2 kgs, cut
to eighth
1 Head of garlic;
2 Onions, finely chopped
4 mature Tomatos;
Butter (better
pork's butter)
1 Glass cognac;
Pepper, olive oil, salt
In a casserole (better of mud), fry the onion, tomatos and the head of garlic (better all in one piece, but clear the part of the white skin that cover it).
Once fact the "sofrito", add the
chicken, salt and pepper and the cognac glass. Cook in the furnace to 180º
C, already warms up, during 1 - 1 hour and quarter until the chicken is
done. Sometimes, to watch that the chicken does not burn itself, remove
it if necessary.
Trick: When doing the "sofrito", better gild first the onion, throwing him salt so that sude, along with the head of garlic, and adding the tomato later.
Ingredients (4/6 people):
1 Chicken of 2'5 kgs, cut to small
pieces
1 Head of garlic
bread
Salt and pepper
Put the cutted and skinned chicken to macerate with the chopped garlic and pepper all one night. Before fry it, put salt and pass and to happen through the smoothed bread. Fry it it until it is well crispy.
Ingredients (4/6 people):
1 cut Duck
2 mature Tomatos;
1 finnely chopped onion
4/5 Pears;
50 gms. of toasted almonds
1 cognac Glass;
Vegetal broth
Pepper, olive oil, "perejil", 1
tooth of garlic and salt
Put salt and pepper on the duck and "enharinar". Fry it in a casserole, and once is gilded, retire it. Fry next the chopped onion, and when it is gilded, add the tomato and continue 10-15 more minutes until the tomato is done. Add the duck, the cognac glass, leave it 2 minutes, and add the broth until the duck covers. When they lack about 10 minutes so that it is done, add the pears, along with a bite of almonds, garlic and perejil. To let do 10 minutes and serve more.
Note: In order to know how if the
duck is done, puncture it with a wood thorn, and if it does not remove
liquid blood nor by the hole, it is that it is done.
Ingredients (4/6 people):
1 Chicken of 2 kgs, without skin
1 glass of crushed tomato natual;
1 finnely chopped Onion
1/2 water glass;
1 and 1/2 dessert's spoonful ginger dust
1 dessert's spoonful of curry (Garam
Masala)
1 dessert's spoonful of vinegar
;
2 finely chopped teeth of garlic
Olive oil, you leave and 1 dried
chili ( optional )
Cut the chicken to small pieces.
In a casserole, heat the oil over high heat, put the onion until it is
gilded (trying not to burn it). Add garlic, ginger and the tomato. Fry
until the tomato is done (that is when the "sofrito" thickens). Add the
chicken, add water, and when it starts to boil, cover it and
leave it to slow fire. Add chili if it is wanted hot. Remove often to avoid
burning, until the chicken is done (to see previous prescription).
Once the chicken is done, add vinegar
and cook about 5 minutes more to very low heat. Sprinkle on curry and is
ready to serve.