If you do not have to read, listen the recipe here
We are going to cook a chicken in a slower way than usual to make it practically with its own juices. The result will be a soft chicken, very tender, whose meat will come off the bone with great ease.
INGREDIENTS (4 people):
- A whole chicken cut into quarters of at least 1.2 Kg (2.6 lbs)*
- 2 or 3 cloves of garlic (optional)
- A cup of water
- Oil (sunflower, corn, canola etc)
- Salt
- Ground black pepper
* If for a presentation question we want to make a whole chicken, the cooking times will be increased.
First we wash the chicken and season the outside. We place the pieces on a tray or source that can go into the oven. We put the garlic on the tray - if we want so - and pour the water. We spray the chicken with a jet of oil.
We preheat the oven to 60 degrees Celsius (140 F). We introduce the tray and let it cook for 4 hours. After the time we raise the temperature to 250 degrees (480 F) and let it cook for 5 minutes, after which we turn the chicken pieces and keep another 5 minutes to get them to brown perfectly on both sides. If it is necessary to keep it longer, there is no problem in doing it until it is browned, although it should not exceed 20 minutes per side in any case.
If we want to make a whole chicken without cutting, it would be necessary to bake it for between 5 and 6 hours, with same procedure as seen before.
I already said: no lard, no butter, no flavoring herbs, no fillings, nothing but it will still be the tastiest chicken you've ever eaten.
If you serve it at any meal during these holidays, they will ask you if it is some kind of special chicken, even if it is the cheapest one in the supermarket. They will not believe is not a special chicken, just a simple one.