D'Angola Crusted Chicken of the Sal Grosso

D'Angola Crusted Chicken of the Sal Grosso

ingredients:
1 whole chicken d'Angola 1 or 2 pounds
1.5 of coarse salt for every pound of meat
2 egg whites for every pound of salt
seasonings:
1 whole onion with
20 cloves spiked in onion (optional)
Grains of black pepper to taste at least 5 grains
1 or 2 cloves of whole garlic
1 sprig of rosemary
1 sprig thyme
1 bay leaf
Do not take salt

Other Ingredients:
1or 2 tablespoons (soup) of butter or corn oil or sunflower

How to Prepare:

The chicken is not seasoned with salt.
In a medium saucepan heat the butter or oil, fry the galinha- ​​d 'Angola, until lightly colored, and this process optional.
Then put in the garlic and herbs, cloves stuck in the onions and pepper.
Tie the legs together with twine bird cotton.
The chest of the bird is up.
Place the bird in a nonstick pan, cover with a crust of salt.
How to Prepare a Salt Crust:
Beat the egg whites and add the rock salt, mix with hands until dough.
Keep the ratio of salt to the weight of the meat.
The bird must be covered with a very thick layer of rock salt, two fingers (2) above the bird.
Do not place anything on top of the salt crust (like aluminum paper, banana leaf and others).
Bake, until a hard thick crust.
Preheated oven 180 º C.
Cooking time one (1) hour for each pound of meat or until a hard crust like a brick.
The mass then roast will be very hard.
To break it is necessary to use a kitchen mallet.
Perform this procedure on the table, then discard the salt crust.
Then remove the chicken and cut into pieces.
Serve with boiled potatoes or roasted sweet potatoes for 30 'minutes in the oven.
Potato is cut in half and put melted butter and chopped parsley.
Sweet potatoes into thick slices is over pinholes seeds of Lebanese origin used in cooking.
Find the homes of Arab products or even Municipal Market, or our pinion.
The pinion is cooked in pressure cooker for 30 'minutes, then peel and cut into small pieces fry in butter.
Serve with green salad:
Arugula, chicory, curly lettuce, endive, chicory, watercress.
You can also serve with coleslaw.

salpicão:
It is a cold dish as much as possible with potatoes and diced carrots pods into pieces, frozen peas, chopped parsley with stems, chopped celery or fennel, chives, pepper half finger girl seeded, and cut through hoops.
Palmito or chopped canned mushrooms and mayonnaise sauce, salt sparingly.

Note:

I will continue always warning you not to forget:
Drain the canned goods, then wash.
Serves to remove the preservative and excess sodium.
Some people have allergies.
Never use liquid glasses or cans to put mixed with other foods. Disposal.
Frozen, place in boiling water pea, so the boil count one (1) minute, pouring cold water or ice to stop the cooking, or both together.
This procedure is called bleaching.
The same recipe can make ordinary chicken.
If you want you can open the back of LOA.
The chest is up, no need to fry before baking.