Material:
Young chickens: 1 tail
Spices:
01. Butter, whipped softly: 0.25 gr
02. Garlic (crushed): 2 cloves
03. Butter: 25 gr.
04. Cut onion small: 0.5 cloves
05. Curry powder: 0.5 tablespoon
06. Consentrade orange juice: 1 tablespoon
07. Grated lemon peel: 1 pc
08. Large pear cut open, seeds removed: 1 pc
09. Water from half a lemon: moderation
10. Salt and black pepper powder: to taste
11. Watercress for garnish: to taste
How to cook:
01. Preheat oven to 230 degrees Celsius.
02. Enter the two kinds of orange peel into a bowl, combine the lemon,
add onions, garlic, butter, curry powder and
concentrated orange.
03. Add salt and pepper, and blend until smooth, then
bring to a boil.
04. Wipe the outside and the chicken. Remove the skin of the chest with
insert between the skin and curried meats, apply 2 tablespoons
lemon butter mixture under the chicken skin, apply the remaining
at the top, reserving 2 tablespoons for Pears.
05. Tie legs of chicken, place on wire rack over a grill tray.
06. Reduce heat oven 200 degrees Celsius, enter the chicken, grilled
for 45 minutes, sprinkling on a regular basis, so get out
clear liquid.
07. Add the remaining butter mixture into the center of the Pir, enter into
in the oven about 15 minutes before the chicken is cooked, remove from
oven.
08. Open the chicken ties. Serve with pears.
09. Pour butter sauce over it. Garnish with watercress.
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