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This recipe was uploaded by yetsize
Choose a well grown, but tender, farm chicken. After cleaning and washing the chicken, tie the legs with a kitchen thread. Boil it well enough with water seasoned with the fore rib, chorizo and the whole peeled onion. When the chicken gets tender, take it from the broth and leave it to cool. In the mean time peel all the garlic and smash them with a bit of salt in a mortar (almofariz). Spread this all over the chicken. Take a large iron frying pan to fire, put all the fat in and heat it well. Put the chicken in the pan and let it (rudd) get brown, turning it often. With the branch of parsley in white wine, freshen the frying of the chicken, always springling it when necessary. Serve with french fries and salad.