By Felecia Hyde
Блюда испанской кухни
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Extra resources for Food of The World - Spain
Rinse chicken under running water, remove all visible fat and any pieces of kidney left in the body cavity. Pat dry inside and out with paper towels. Place the garlic, salt, pepper and lemon juice in the bowl of mini-processor and process until smooth or mince the garlic and mix well with other seasonings. Carefully separate the chicken's skin form its flesh and rub the garlic mixture between skin and flesh; rub the inside and out very well. Tie the chicken and place it breast-side down in a roasting pan with 1/2-inch water or chicken stock.
Buy it from a reputable source. " Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant. Crumble into milk. • Fill large pot with about 13 cups water; add salt and bring to boil. • Meanwhile, place rice in medium bowl and cover with cold water. • Immediately drain rice through colander. Wash and drain two more times. • When water is boils, add rice and stir once; bring to boil. Cook 5 minutes; rice should be slightly hard in the centre. • Drain in colander and place in ovenproof dish.
Discard remaining marinade. • Cut the chicken into six or eight pieces and serve on a bed of lettuce greens. MARINADE 1/2 cup freshly-squeezed orange juice 1/4 cup orange marmalade 3 tbl sherry wine vinegar 2 tbl olive oil Salt to taste In a small bowl, combine shallots, garlic and rosemary. Freshly-ground black pepper to taste • This recipe yields 4 to 6 servings. • Comments: Butterflying a chicken enables you to spread it out and grill it in one piece so it gets cooked evenly. • This recipe lets you create a wonderful crunchy-skinned chicken dish with very little effort and is perfect for a summer barbecue.