Roasted Chicken With Polenta + Photos
Ingredients:
2 pounds of thighs or overcooked whole joints
With bones and with skins, or only on thighs (does not serve chicken breast)
Spices:
2 tablespoons of salt
4 tablespoons oregano
Other Ingredients:
1 can of white beer at room temperature
½ can of water (use the measure of the beer can) or
2 cans of beer at room temperature
Way of preparing:
Wash the chicken well, do not remove the bones, neither the skin nor the fat.
Season with salt and oregano only.
Place the chicken pieces in a large baking dish, with the skin side down, water with a beer,
No need to cover with aluminum foil.
Bring the preheated oven to 180 degrees C for 40 'to 60 minutes, in the middle of cooking, turn the chicken pieces skin up.
When it finished baking, the pieces of chicken are well roasted and the baking sheet with enough melted fat. Discard the fat left in the baking dish.
Serve the roasted chicken on a platter with the skin up, and around alpha leaves, or finely chopped lettuce.
To be very dry, dry the chicken pieces with paper towels, before serving
Accompany polenta or boiled whole potatoes.
Serve with a good salad of watercress, tomatoes, red peppers, sliced onion, and cherry tomatoes.
If you like you can serve with boiled vegetables:
Potatoes, carrots, broccoli cauliflower vessels, seasoned in butter and salt.
And also palmetto or mushrooms in preserved, drained, washed and chopped.
.
Simple Polenta
Ingredients:
2 cups of cranberry cornmeal (thin)
2 ½ cups cold water to soak the cornmeal
4 to 5 cups boiling or needed water
2 to 3 tablespoons of oil
½ tablespoon of salt
Or
1 liter of hot water or what you need
Water enough to wet the cornmeal, about two and a half cup of cold water.
½ tablespoon of salt
2 tablespoons oil or 1 tablespoon butter
How to Prepare the Polenta:
The traditional way is to put the water in a large pot and high, so it started in the boil place the corn in the rain, stirring with a spoon of long handle until it has a consistency of soft porridge without tossing.
Cover the pan and underneath place a tall transverse cable spoon to hold the lid, ie the lid is slightly open.
Let it cook over low heat for about 40 minutes.
II - Option:
Put 1 liter of water to boil.
In another pan that will cook the polenta, wet the corn in the cold water until well dissolved,
Put ¾ half the boiling water in a few minutes, stir well, bring to the low heat, stirring constantly with a spoon of long handle, when it starts to thicken, gradually add the rest of the water until it reaches the desired point.
The porridge can not get thick.
If you need to add more hot water until you get a soft porridge
Cover the pan, put a spoon of long cord to not close completely.
After the cooked polenta, place in a form, or refractory, or on a dish of crockery. Allow to cool slightly before serving.
When the polenta starts to cool it hardens.
It follows in the next polenta publications made in the pressure cooker.
Ingredients:
2 pounds of thighs or overcooked whole joints
With bones and with skins, or only on thighs (does not serve chicken breast)
Spices:
2 tablespoons of salt
4 tablespoons oregano
Other Ingredients:
1 can of white beer at room temperature
½ can of water (use the measure of the beer can) or
2 cans of beer at room temperature
Way of preparing:
Wash the chicken well, do not remove the bones, neither the skin nor the fat.
Season with salt and oregano only.
Place the chicken pieces in a large baking dish, with the skin side down, water with a beer,
No need to cover with aluminum foil.
Bring the preheated oven to 180 degrees C for 40 'to 60 minutes, in the middle of cooking, turn the chicken pieces skin up.
When it finished baking, the pieces of chicken are well roasted and the baking sheet with enough melted fat. Discard the fat left in the baking dish.
Serve the roasted chicken on a platter with the skin up, and around alpha leaves, or finely chopped lettuce.
To be very dry, dry the chicken pieces with paper towels, before serving
Accompany polenta or boiled whole potatoes.
Serve with a good salad of watercress, tomatoes, red peppers, sliced onion, and cherry tomatoes.
If you like you can serve with boiled vegetables:
Potatoes, carrots, broccoli cauliflower vessels, seasoned in butter and salt.
And also palmetto or mushrooms in preserved, drained, washed and chopped.
.
Simple Polenta
Ingredients:
2 cups of cranberry cornmeal (thin)
2 ½ cups cold water to soak the cornmeal
4 to 5 cups boiling or needed water
2 to 3 tablespoons of oil
½ tablespoon of salt
Or
1 liter of hot water or what you need
Water enough to wet the cornmeal, about two and a half cup of cold water.
½ tablespoon of salt
2 tablespoons oil or 1 tablespoon butter
How to Prepare the Polenta:
The traditional way is to put the water in a large pot and high, so it started in the boil place the corn in the rain, stirring with a spoon of long handle until it has a consistency of soft porridge without tossing.
Cover the pan and underneath place a tall transverse cable spoon to hold the lid, ie the lid is slightly open.
Let it cook over low heat for about 40 minutes.
II - Option:
Put 1 liter of water to boil.
In another pan that will cook the polenta, wet the corn in the cold water until well dissolved,
Put ¾ half the boiling water in a few minutes, stir well, bring to the low heat, stirring constantly with a spoon of long handle, when it starts to thicken, gradually add the rest of the water until it reaches the desired point.
The porridge can not get thick.
If you need to add more hot water until you get a soft porridge
Cover the pan, put a spoon of long cord to not close completely.
After the cooked polenta, place in a form, or refractory, or on a dish of crockery. Allow to cool slightly before serving.
When the polenta starts to cool it hardens.
It follows in the next polenta publications made in the pressure cooker.
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