A meal worthy of remembrance in that whose main meal consists of a roasted chicken with dressing, blueberry jelly and sweet potatoes.
Learn more about Pepe Rivera Villicaña
Ingredients4 portions
Preparation
First take the chicken over a flame to remove the fluff and cannons, turning it quickly.
Then, wash the chicken inside and out with cold water; Dry it well and spread the inside with salt.
Make the filling with pieces of bread, onion, celery and chopped parsley, salt to taste and seasoning for chickens.
Fill well the neck and body cavities, without squeezing the filling. Bend the wings backwards, so that the chicken is upside down.
Close the cavities by baking with a thick string. Tie the legs together so that they are attached to the body.
Grease the chicken very well, on the outside, with a brush. Put salt on it. Bake in the open for 2 hours at 325 ° F or 163 ° C.
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