Roast chicken with crispy skin and juicy meat! Come see!

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Published on Nov 18, 2023

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Roast chicken 2.0 yield: 4 servings preparation time: 40 minutes + 1 hour and 45 minutes cooking INGREDIENTS • 1 fresh chicken, preferably free range (approximate weight 1.5kg) • 1 dessert spoon of sea salt • ground black pepper to taste • 5 tablespoons unsalted butter • 2 to 3 sprigs of fresh thyme • 2 to 3 sprigs of fresh rosemary • fresh sage leaves to taste • fresh bay leaves to taste • 3 to 4 tablespoons of olive oil • 3 white onions • 2 whole heads of garlic • 2 tablespoons of honey • broth of ½ lemon For the passion fruit sauce: • pulp of 2 passion fruits • 1 piece of ginger • 2 tablespoons of sugar PREPARATION METHOD Season the chicken the day before with 1 heaping teaspoon of sea salt and refrigerate. The next day, remove the chicken from the refrigerator 20 minutes before starting preparation and use absorbent paper or a clean kitchen towel to dry the chicken well. Preheat the oven to 160˚C. In a bowl, make a paste with some thyme and rosemary leaves, 2 tablespoons of butter, a pinch of salt and freshly ground black pepper. Using gloves, loosen the chicken's skin membrane with your fingertips (be careful not to tear the skin) and place the butter and herb paste between the loose skin and the breast, as if you were stuffing that part. Using cotton string, tie the chicken's wings and legs, don't tie it too tightly. Place some butter and herbs in the chicken cavities. Cut the garlic heads in half and the onions into feathers. In a baking dish that can fit the whole chicken, place the sage leaves, thyme, bay rosemary, garlic heads and onion. Place the chicken on top and drizzle everything with olive oil. Bake initially over low heat, 160˚C for one hour without covering. Make a mixture with lemon broth, honey and 2 tablespoons of butter. Remove the chicken from the oven and brush this mixture over the entire surface. Increase the oven to 180 to 200˚C and place the chicken in for another 15 minutes. Remove the chicken from the oven, brush with the butter, honey and lemon mixture again and bake for another 15 minutes. Repeat this procedure 3 times until you complete 45 minutes of cooking. Rotate the position of the pan in the oven each round to brown all sides evenly. Passion fruit sauce: In 1 frying pan, place the passion fruit pulp, ginger, sugar and boil over medium-low heat, when it boils, lower the heat and cook for 10 minutes. Strain half the sauce so that some of the passion fruit seeds remain. If you prefer, strain the entire sauce. Serve the chicken with the cooked onions and garlic heads and the passion fruit sauce. --------------------------------- Direction: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Direction of Photography: Barbara Hauret Art Direction: Juliana Ayres Camera and sound assistant: Alile Dara Onawale Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel

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