Prep: 1 hr | Serves: 4This young chicken (or game hen) is marinated over night,

seared over the stove, then roasted in the

oven. It’s tender, juicy and beautiful!

Faraona Arrostito (Roasted Chicken)

RECIPE VIDEO

R E C I P E

I N G R E D I E N T SFor the Chicken• 2 Young Chickens about 12 oz/ each

(can also use game hens)• ½-1 Cup of Chicken Broth• 3 Teaspoons Garlic• 2 Sprigs Fresh Rosemary• 4 Fresh Lemons• 2 Tablespoons Parsley (finely

chopped)• 2 Med. Sized Carrots (sliced)• 2 Stalks Celery (sliced)• 1/4 Cup Extra Virgin Olive Oil• 2 Teaspoons Butter• Salt and Pepper

Parmesan Bruschetta• 4 Slices of French Bread• 2 Fresh Garlic Cloves• 2 Tablespoons Extra Virgin Olive Oil• ¼ Cup Parmesan Cheese (Finely

Grated)

{STEP 1}

Marinate the Young Chicken or Game

Hen

Wash chickens in cold water (remove innards), scrub skin and pat dry.

With a sharp chef’s knife, cut the chicken vertically down the center of the breast, so it will lay flat in the pan when seared. Spine should stay in tact. Remove excess fat.

Rub chickens with a generous amount of garlic, olive oil, salt, pepper and rosemary.

Place each chicken in a zip lock bag, add the fresh lemon juice from 2 lemons and put the rinds in the bag. Close the zip lock bag and massage the oil, lemon and spices into the chicken.

Refrigerate overnight.

{ S T E P 1 }

Marinate Chicken or Game Hen

{STEP 2}

Sear and Bake

While chicken is baking, prepare Parmesan Bruschetta. Simply rub the fresh peeled and cut end of a garlic clove directly onto both sides of sliced French bread. Then, dredge bread first in olive oil, then in parmesan. Place on rack in oven and bake with chicken for about 10 minutes (until crisp and golden brown). Watch the video to see how we do it!

Cook’s Note

Pre-heat oven to 400 degrees.

Using cast iron skillet or heavy oven proof pan, set heat to medium high. Cover skillet generously with olive oil.

Sear chicken, breast side down for 8 minutes. Then flip it over and sear for another 5 minutes, or so, until golden brown.

To the pan, add the carrots and celery, juices from the zip lock bag, the juice and rinds from 2 fresh lemons and warm chicken broth.

Bake for 20 minutes in hot oven, until vegetables are tender and chicken measures 165 degrees.

{ S T E P 2 }

Sear and Bake

{STEP 3}

Prepare Reduction Sauce and Serve!

When chicken is cooked thoroughly, remove chickens from pan and set aside.

Heat a medium sized sauté pan and coat with olive oil plus 1 teaspoon fresh chopped garlic.

When garlic begins to sizzle, pour liquid and vegetables from roasting pan, into sauté pan. Add butter and reduce liquid over high heat by swirling saucepan in a circular motion over the burner until thickened.

Place brushetta on serving platter, put chickens on top of bruschetta, and drizzle reduction sauce and vegetables over the chicken. Serve!

{ S T E P 3 }

Prepare Reduction Sauce and Serve!

Watch video for

Tips & Techniques

RECIPE VIDEO

Country cooking, or what we like to call “peasant food” is at the heart of all great cuisine.  Cooking traditions to a large extent define people’s identities and way of life.  What they cook is typically influenced by……..

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E AT & E N J O Y

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RECIPE VIDEO

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