FRANGO INTEIRO ASSADO NO FORNO COM FAROFA

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

cornmeal

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein while rice is a more economical option.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are often cheaper.

Start with a whole chicken weighing approximately 2.2 kg.

Open the skin between the meat and the skin, and marinate with lemon vinegar on both sides for at least 30 minutes.

After marinating, drain excess water from the chicken.

In a large bowl, add 4 grated garlic cloves and rub them all over the chicken, including under the skin.

Juice 4 large oranges and pour the juice over the chicken on both sides.

Add 2 tablespoons of mustard and 2 tablespoons of mayonnaise, mixing well with your hands to coat the chicken.

Season with black pepper, smoked paprika, and 3 teaspoons of salt, rubbing the mixture thoroughly into the chicken.

Cover and refrigerate for at least 6 hours, preferably overnight.

To prepare the farofa, heat a little olive oil in a large pan and add bacon and diced calabresa sausage, frying until crispy.

Add 2 small chopped onions and cook until translucent.

Stir in 1 can of drained corn, a small package of sliced green olives, 1 grated carrot, 100 g of raisins, and 1 diced large tomato, mixing well.

Add 2 small diced green bell peppers and cook for another minute before adding 500 g of cornmeal, mixing until well combined.

Finish the farofa with more olive oil and chopped green onions, then set aside.

After marinating, place the chicken in a baking dish lined with aluminum foil.

Stuff the chicken with the prepared farofa, using a spoon to pack it in.

Insert 4 tablespoons of margarine between the skin and the meat of the chicken for added flavor.

Secure the opening of the chicken with toothpicks.

Cover the chicken with any leftover marinade and bake in a preheated oven at high heat for approximately 1 hour and 10 minutes.

Remove from the oven and carefully take off the aluminum foil, basting the chicken with its juices.

Brush the chicken with more margarine and return to the oven for another 15 minutes to brown.

After 15 minutes, baste again and bake for an additional 20 minutes until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens