Frango Assado Desossado e Recheado com Farofa: Especial para a Ceia de Natal!

farofa

🥗Healthier: quinoa

💰Cheaper: bread crumbs

Quinoa adds protein while bread crumbs are more economical.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free, while processed cheese is budget-friendly.

Melt a bit of butter in a skillet and add the chicken giblets, seasoning with salt and pepper, cooking slowly.

Begin deboning the chicken from the back, pulling the skin gently until reaching the joints.

Separate the joints carefully, ensuring to free them completely on both sides of the chicken.

Season the deboned chicken with salt, black pepper, and orange juice, rubbing it well on both sides.

While the chicken rests with the seasoning, finish preparing the stuffing by sautéing chopped onion until translucent.

Chop the dried plums coarsely and add them to the sautéed onion, mixing well.

Add corn flour to the mixture along with a pinch of salt, black pepper, and a bit of orange juice, stirring until well combined.

Ensure the stuffing is not too wet or too dry, achieving a good consistency for filling.

Spread the stuffing evenly inside the chicken, ensuring it is packed well without rolling it up.

Using kitchen twine, tie the chicken securely, making sure to adjust the stuffing as needed.

Brush the chicken with a bit of butter before placing it in the oven.

Roast the chicken at 180°C until golden and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens