INGREDIENTS
- – Rooster 1 unit.
- – Butter 1 loaf.
- – Contemporary herbs to style.
- – Lemon zest and juice 1 unit.
- – Salt and pepper.
- Salsa:
- – Orange juice 150 cc.
- – Alcohol vinegar 50 cc.
- – Laurel 1 leaf.
- – Salt and pepper.
- – Sugar 50 g.
- – Dry liquor a splash.
- – Chilly butter 50 g.
- For the potatoes:
- – Papa 1 kg.
- – Manteca c/n.
- – Spices to style.
- – Diced bacon.
- – Cream cheese.
- – Creamy cheese.
- – Romero.
BAKED CHICKEN WITH STUFFED POTATOES with bacon and cheese great dish to arrange at house and entertain your friends
PROCEDURE:
1. For the butter, combine the butter with the chopped herbs, lemon zest and juice, salt and pepper.
2. For the rooster, separate the pores and skin from the meat with out eradicating it and unfold the surface, inside and between the pores and skin with the butter. Bake within the medium oven for about one hour.
3. For the sauce, make a syrup with the sugar and vinegar. Add the cognac off the warmth and the orange juice. Cut back and whip with chilly cubed butter.
4. For the potatoes, prepare dinner the lead potatoes within the oven, wrapped in aluminum, and moisten them somewhat with water. As soon as tender, hole out and reserve in a pan, brown the bacon effectively and add to the remainder of the leftover potatoes.
5. Take away and add the rosemary cream cheese, salt, pepper, fill and place a cheese coronary heart plus grated cheese on high.
6. Bake within the oven till effectively browned.
7. Serve with the rooster and sauce.
