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Rooster in the oven with stuffed crust

Marinated overnight with aromatic πετσούλα, this… cock σιγομαγειρεύεται and is “Turkish delight”!Υλικά1 rooster about 2-3 κιλά1 tsp. sweet πάπρικα½ cup ελαιόλαδοΓια the filling of the πέτσας½ cup of margarine with βούτυρο1 wineglass πετιμέζι2 tsp. soup μουστάρδα2 tsp. soup μέλι½ tsp. teaspoon allspice in σκόνη1 tsp. sweet paprika γλυκιά½ tsp. fresh chili (optional)1 tsp. fresh thyme, dry τριμμένοαλάτι, pepper φρεσκοτριμμένοΓια the marinade αλατόνερου4-5 liters νερό1½ cup αλάτι1 cup sugar καστανή2 chopsticks κανέλα1 tsp. soup peppers in κόκκους1 tsp. soup spiked γαρίφαλο4 leaves δάφνης2 oranges with peel, cut in 4ΔιαδικασίαΒήμα 1Μαρινάρετε the rooster: In a large bowl or pot to fit the whole cock put all the marinade ingredients together and immerse in it. Put on the rooster a weight so as to keep it in the water. Cover the pan with aluminum foil and let the rooster to marinate for 1 night in the fridge or in cold place. The next day, thoroughly rinse the rooster with running water and dry well inside and out.Step 2Σε a bowl mix the ingredients for the stuffing of the rind. Preheat the oven to 200C. Salt and pepper well the inside and the outside of the cock and lifting carefully the skin starting from the lower part of the buck up from the meat. Take with your hand the material of the filling and put it between the skin and the meat. This process is done easily in the chest and the thighs. Ξανασκεπάζετε again the meat with the skin.Step 3Βάζετε the rooster in the roasting pan. Place the oranges in the marinade in the belly of the rooster and drizzle with olive oil. Sprinkle with paprika, cover with foil and bake in the oven for 1 hour. Ξεσκεπάζετε the rooster and leave to marinate for 1 hour extra. Serve the rooster, cut into pieces, of course, along with the skin, and garnish with the roasted oranges.

Marinated overnight with aromatic πετσούλα, this… cock σιγομαγειρεύεται and is “Turkish delight”!
Materials
1 rooster about 2-3 pounds
1 tsp. sweet paprika
½ Cup olive oil
For the filling of petsas
½ Cup of margarine with butter
1 glass molasses
2 tsp. tablespoons mustard
2 tsp. tablespoons honey
½ Tsp. teaspoon allspice powder
1 tsp. sweet paprika
½ Tsp. fresh chili (optional)
1 tsp. fresh thyme, dry grated
salt, pepper, freshly ground
For the marinade saline
4-5 liters of water
1½ cup salt
1 cup brown sugar
2 sticks cinnamon
1 tsp. soup peppers in grain
1 tsp. soup spiky cloves
4 bay leaves
2 oranges with peel, cut in 4
Process
Step 1
Marinate the rooster: In a large bowl or pot to fit the whole cock put all the marinade ingredients together and immerse in it. Put on the rooster a weight so as to keep it in the water. Cover the pan with aluminum foil and let the rooster to marinate for 1 night in the fridge or in cold place. The next day, thoroughly rinse the rooster with running water and dry well inside and out.
Step 2
In a bowl mix the ingredients for the stuffing of the rind. Preheat the oven to 200C. Salt and pepper well the inside and the outside of the cock and lifting carefully the skin starting from the lower part of the buck up from the meat. Take with your hand the material of the filling and put it between the skin and the meat. This process is done easily in the chest and the thighs. Ξανασκεπάζετε again the meat with the skin.
Step 3
Put the rooster in a roasting pan. Place the oranges in the marinade in the belly of the rooster and drizzle with olive oil. Sprinkle with paprika, cover with foil and bake in the oven for 1 hour. Ξεσκεπάζετε the rooster and leave to marinate for 1 hour extra. Serve the rooster, cut into pieces, of course, along with the skin, and garnish with the roasted oranges.

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