Chester of Christmas with Farofa of Almonds + Decoration

Chester of Christmas with Farofa of Almonds + Decoration
Rectified

1 large tempered chester, or any bird, turkey duck, mallard, goose to your liking.

Other Ingredients:

50 grs. of butter
1 tablespoon of mustard
50 grs. In almond flakes
50 grs. Butter to sauté the almonds
2 cans of white beer at room temperature
200 ml dry white wine
Salt 1 teaspoon for each pound of meat.

Way of preparing:
Loosen the skin of the chest and thighs, do not pierce, mix butter with mustard, rub under the skin, season with only fine salt.
Put the beer and white wine on the bottom of the baking sheet.
Place the chester covered with aluminum foil, not too close to the skin to avoid sticking.
Oven 160 ° C for 40 'minutes for each pound of meat, watching from time to time, until roasting.

Thirty minutes before taking the bird out of the oven, remove the foil and let it flush.
* Beware not to bake too much that hardens and dries the meat

Main Decoration:
Separately, place the rest of the butter and fry the rolled almonds until golden brown.
To remove the skins from the almonds, it is only to throw in the boiling water, wait a little, drain and rub them between the tips of the fingers.
The almonds are to distribute over Chester
Follow up:
Serve with Greek rice and almond flour
Decoration:
Make a bed with lettuce leaves, over grated raw carrots and cherry tomatoes.
II option:
Anthurium turnip flowers in the center Small piece of carrot forming the kernel of the flower, with 2 cm wide carrot bowls cut into thin slices.
III option:
Chili flower of 3 different colors, red, green, yellow.
IV option:
Basket of tomatoes, with purple olives and sprig of parsley (short cabbage).
V - option:
Put on top of lettuce leaves, pomegranate grains.
Or sprinkle unshelled Christmas fruit around the plate.
You can put Portuguese chestnut cooked, peeled and with the skin.

Place the chester on a stainless steel dish or dish and decorate to taste. See the suggestions above.
Note
Stuffing and seasoning remain separate, so the text does not get too long. My recipes are for Beginner or Professional in Cooking.

Almond Branches
Ingredients:
150 grs. Ground almonds with or without skin
100 grs. Of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups crushed salted cracker
1 or ½ cup raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you like you can put some pepper in it.
Decoration:
Put the farofa on a platter and garnish with a hortencia made of carrot or turnip greens, stuck in a little piece of stick, stuck in a potato in the shell.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Round the farofa put stuffed apricot.
With ricotta, ground ham, parsley and nutmeg is optional
* See salty recipes from previous stuffed fruits or wait for me to post again, apricots, peaches and black plums