1 chicken
150g butter
100ml white wine
1 tablespoon savory "BIOSET"
red pepper "BIOSET"
black pepper "BIOSET"
rosemary "BIOSET"
salt on taste
Preparation Method
Mix butter, salt, black pepper, rosemary and savory and lard the chicken inside and outside with the mixture. Put in a pressure-cooker, pour in a cup of water and the white wine and boil for about 20 minutes. Serve with stewed potatoes or rise.
Chicken with lemon
Ingredients
1 chicken
1/2 lemon
2 teaspoons of mustard
1 onion
300ml chicken stock
300ml white wine
juice of 2 lemons
thyme "BIOSET"
rosemary "BIOSET"
salt on taste
Preparation Method
Make taps under the chicken’s skin and put lemon pieces in them, as well as mustard, garlic and seasonings. Squeeze the lemons and put the lemon peels into chicken. Pour 2 tablespoons of lemon juice over the giblets and put the chicken in the refrigerator to marinate for one night. Bake the chicken in a tin with the breasts down with onion, garlic, 4 tablespoons stock and white wine. Turn the chicken up in 20 minutes and pour the sauce and cook until its fully done.