Dead Roast Chicken
Dead roast chicken: crispy, tasty and rustic. Aren't you a little tired of the usual barbecued chicken?
Ingredients
- 1 kg of chicken pieces
- 1 glass of Vernaccia di San Gimignano
- 1 clove of garlic
- Rosemary to taste
- Oregano to taste
- Torciano Extra Virgin Olive Oil
- Salt and pepper
Instructions
- First of all, in a pan fry the garlic, peeled but left whole, and the rosemary with a few tablespoons of oil, salt and pepper.
- When the garlic has browned, place the chicken in the pan, cut so that the pieces do not overlap, and cook over a high heat for 15-20 minutes.
- Turn occasionally. After this time, pour the glass of Vernaccia over the chicken, add the oregano and cover with a lid.
- Cook on a low flame for about an hour.
- Once it is ready, put it on the plate and enjoy its crunchiness. Here is the dead roast chicken, smell how good it smells!