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Roasted chives for Christmas

Meat60 minutes4 people350 calories
1/52/53/54/55/5 (4 votes)
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By Irene Arcas

Oh how delicious today's dish: roasted picantones for Christmas. And what are picantones? You may be wondering some ... well, very simple. Spicy chickens, or coquelet chickens, as they are known in France, are small chickens weighing less than a kilo. To give you an idea, its size would be larger than a quail and smaller than a normal chicken. They are very tender and their flavor is delicious. You will find them especially now, for Christmas, in any poultry or butcher shop (and also on request).

To roast them we will use our favorite double cooking technique: first in Varoma roasting bag with its own juices so that it cooks slowly inside and then a final touch of oven to brown it and that it remains very crispy on the outside. Also, the best thing about this recipe is that once we finish roasting it in the varoma roasting bag, right there we can freeze it. Thus, when we go to take it, we will only have to defrost it and give it the final touch of the oven. Are we going to do it?

Roasted chives for Christmas

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Delicate and juicy roasted spicy chickens special for Christmas  

Roasted chives for Christmas
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: meat
  • Calories: 350
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 2 hot chickens
  • 1500 g of water
  • 2 rosemary sprigs
  • 2 cloves of garlic
  • 50 g of extra virgin olive oil
  • 2 Bay leaves
  • 50 g apple cider vinegar
  • 100 g of white wine
  • Pepper and salt to taste
  • 2 scoops of knorr chicken broth

Preparation

  1. We place the picantones in a roasting bag. If they are large, you can put each picantón in a roasting bag and that way you will handle it better.

     

  2. We put all the marinade ingredients in the glass. We program 5 seconds, speed 5 and we put it inside the bag. We close the bag very well and stir and mix so that the chicken is soaked in the marinade ingredients.

     

  3. We place the bag in the Varoma container. We put 1500 g of water in the glass (it is not necessary to wash it). We place the Varoma container in its position and program 30 minutes, Varoma temperature, speed 2.

     

    1. When the programmed time ends, we open the lid of the Varoma container to the opposite side to us, to avoid burning ourselves with the steam, and we turn the bag with the chicken over. We check that the glass still has at least 1 liter of water (if not, we add more). We program again 30 minutes, Varoma temperature, speed 2.

    IMPORTANT: if you want to freeze it to finish the dish another day, we let the bag cool and, once cold, we put the bag directly in the freezer. When we want to consume it, we put the bag in the fridge 24 hours before and then we move on to the next step.

  5. We turn on the oven grill. We remove the picantones from the bag and with all their juice, we place them in a refractory dish and bake them until they are golden brown. Approximately 6-10 minutes on each side. 

    NOTE: If you see that the sauce has been a little thick or that it is getting too thick in the oven, you can add 1/2 a glass of water.

     

Notes

   


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