Chicken D'Angola With Crust in Sal Grosso - Rectified

Chicken D'Angola With Crust in Sal Grosso - Rectified

ingredients:

1 whole chicken d'Angola 1 or 2 pounds
1.5 of coarse salt for each pound of meat
2 egg whites for every pound of salt
spices:
1 whole onion with
20 carnations stuck in onions (optional)
Black pepper grains to taste at least 5 grains
1 or 2 whole garlic cloves
1 sprig of rosemary
1 thyme branch
1 bay leaf
It does not take salt

Other Ingredients:

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

How to Prepare:

The chicken is not seasoned with salt and with no seasoning.
In a medium saucepan heat the butter or oil, fry the galinha- d'Angola, until lightly colored, this process is optional.
Then put in the garlic and herbs, cloves stuck in the onion and pepper.
Tie the legs together the bird with cotton string.
The bird's chest is up.
Place the bird in a nonstick pan, cover with salt crust.
Prepare to Salt Crust:
Beat the egg whites and add the rock salt, mix with gloved hands, to form a dough.
Keep the proportion 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 (such as paper aluminum, banana leaf and others).
Place in the oven, until a good hard thick crust.

Preheated oven 180 ° C.

Cooking time one (1) hour for each pound of meat or until the hard crust like a brick.
The mass after roast will be very hard.
To break it you must use a kitchen hammer.
Make this procedure on the table, then discard the salt crust.
Then remove the chicken and cut into pieces.
Serve with boiled potatoes or sweet potatoes baked for 30 'minutes in the oven.
Potato is cut in half put melted butter and chopped parsley or.
Sweet potato is in thick slices over pinholes Lebanese seeds used in cooking.
Finds in the homes of Arab products or even in City Market.
If you feel not use our pinion (Brazil).
The pinion is cooked in a pressure cooker for 30 'minutes, then peel and cut into pieces fry in butter.
Serve with green salad leaves:
Arugula, endive, curly lettuce, endive, chicory, watercress.
You can add grated carrots into the equipment to make skinny wires, or other manual gadget that serves to cut very thin, long wires.
If you do not use the bulk drain.
Can serve Chicken D'Angola with tuna salami.

salpicão:
It is a cold dish (salad type) with potatoes and carrots into cubes pods into pieces, frozen peas, parsley with the chopped stems, chopped celery or fennel, chives, pepper finger girl half seeded, cut and choosy as possible.
Palmito or chopped pickled mushrooms and mayonnaise sauce, salt sparingly, put a (protein).
suggestion:
Tuna, chicken, cod and others.

Note:

I will continue "warning always", not to forget:
Drain the canned goods, after washing, leave running, cut to taste.
Serves to make the preservative and excess sodium (salt).
Some people have allergies.
Never use liquid glasses or cans to put mixed with other foods. Disposal.

To Thaw Pea:

Frozen peas, put in boiling water, so the boil count one (1) minute, pour cold water or ice to stop the cooking, or both together.
This is called bleaching.
The recipe above D Chicken "Angola can do with common chicken.
If you want you can open the back of overall.
The chest is up, no need to fry before baking with salt crust.