CookEat Recipe
Braised Chicken Santiago
Whole chicken roasted under a thin pork covering, then braised with sweet peppers, tomato, onion and saffron, and served with its vegetables and sauce.
Method
Steps
Step 1
Heat a conventional oven to 220°C. Have a poultry supplier prepare a tender chicken that weighed three pounds before its head, feet and viscera were removed, singeing off any remaining pinfeathers as needed. Use that same prepared whole bird; keep it refrigerated until preparation and do not wash raw poultry.
Step 2
Truss the chicken with food-safe kitchen string. Cover it with very thin slices of plain raw skinless pork fatback and tie them firmly in place. Season with one teaspoon of salt and half a teaspoon of ground black pepper.
Step 3
Place the bird in a roasting pan and roast uncovered for about twenty minutes as an initial colouring guide, turning it occasionally. Lower the oven to 180°C and continue the preparation immediately without cooling the partly cooked bird.
Step 4
Have the finished White Broth ready, selecting its unsalted veal-bones-and-aromatics-only branch without optional beef or poultry ingredients. If refrigerated or thawed, bring it to a rolling boil and check at least 74°C, then measure half a pint. Separately measure one and a half gills of finished Demi-Glace before loosening that measured portion with a little additional hot White Broth. If the demi-glace was refrigerated or thawed, bring this diluted portion to a rolling boil while stirring and check at least 74°C. Keep both measured preparations hot for immediate use.
Step 5
Seed and quarter the two fresh green sweet peppers. Peel and finely slice the one small Bermuda onion, halve the three fresh red sweet peppers and peel one sound garlic clove. Heat the two tablespoons of refined canola oil in a covered hob- and oven-safe, acid-compatible saucepan. Add these vegetables, then lay the same partly roasted whole chicken over them. Add the three peeled, crushed red tomatoes and the two hot prepared liquids.
Step 6
For the diluted saffron, use Natural Moreish ready saffron-and-distilled-water liquid. Pass a small separate portion through a clean food-safe fine filter, then measure one saltspoon of the collected liquid without adding water and add it to the pan. Cover with the fitted lid and braise in the 180°C oven for about forty-five minutes as a guide. Continue as needed until the thickest breast and innermost thigh reach at least 82°C away from bone and the pork covering reaches at least 71°C, checking with a suitable thin-tip thermometer.
Step 7
Lift the whole chicken onto a hot large serving dish. Untie it, remove and discard the pork covering and remove all trussing string. Keep the chicken hot while finishing its sauce.
Step 8
Skim the fat from the surface of the same pan contents. Add half a teaspoon of freshly chopped parsley and boil for five minutes. Pour all the actual vegetables and sauce from the pan over the whole chicken and serve hot.
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