ingredients:
2 kilos of thighs and drumsticks whole
Spices:
2 shallow tablespoons salt
2 handful of dried oregano (rubbing hands before using)
Other Ingredients:
1 can not chilled white beer or
2 bouillon tablets dissolved in one glass of water
Way of preparing:
Do not remove the chicken skin that serves to moisture in the meat.
Serve with skin, remove the skin each person on your plate.
Wash the chicken pieces, no season
Place in a deep way with the beer and the broth already dissolved with two tablespoons of cold water and oregano.
Do not cover the form with aluminum foil, which brings together a lot of water
Bring to a preheated moderate oven 180 ° C for 40 to 60 minutes, or until cooked, lightly browned.
Half the time, turn the pieces, if dry add another half can of beer.
Option II:
Remove any skin and some fat from chicken pieces, leaving the meat to the bone.
Leave baking until it with a little broth, not bake too that dries out.
Serve mode:
I -Option:
Serve with polenta and vegetables cortadinha endive type, endive among others. and tomato.
Option II:
Serve with baked potatoes in half matches and also cooked carrots cut into slices, sprinkle enough salsa to put up
If you can fry the potatoes after cooking
Polenta Traditional Picture
ingredients:
1 cup cornmeal
1 cup of cold water to wet cornmeal
4 cups boiling water
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt.
Way of preparing:
Place the cornmeal in a medium saucepan, add cold water, mix well, add the oil and salt.
With the other four (4) glasses of water lead to the fire until it boils.
Place a glass of boiling water and mix the wet cornmeal.
Bring to heat until it starts to thicken, go adding the rest of boiling water slowly and slowly.
"If you do not practice, every time you put boiling water, turn off the heat and mix well, return to heat, stirring constantly with a high cable spoon."
Do this procedure up to finish all the water, until a homogeneous mass. Bring the fire to cook.
I - Option:
You can leave in the same pan, put a long spoon between the lid and the pot, low heat for 40 'minutes, stirring occasionally.
II - Option:
Place the whole mass of polenta in the pressure cooker, close.
Lift the pin and so sizzle, lower the pin and also the fire (weak fire), leave cooking for 20 'minutes.
Turn off the heat and only take prompt polenta after he left gangbusters.
Pass to a platter of clay or earthenware or stainless way.
Allow to cool a bit for her to stay pretty tough.
Accompanies roast chicken or roast beef with tomato and lettuce salad, cherry tomatoes and grated carrot in the large drain, or the unit to be very thin.
Note:
The measurement of cornmeal, can be measured with one (1) small bowl.
The water is always five (5) times longer than the cornmeal.
Watch as the ingredients.
This recipe gives just right if you follow the above procedure.
Suggestion:
In the morning you can eat polenta with coffee with milk, it is delicious hot, grandmother taste.
You can serve polenta topped with tomato sauce and grated cheese on top.
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