How Do I Know What Kind Of Turtle I Have

Chicken legs devilled

Finalmente a Roma è tornato il sole dopo un giorno di pasqua freddo e piovosissimo. E con il sole returned to the desire to turn the barbecue and resume cooking on the grill that I had abandoned months ago. The chicken in a spicy that I propose you can obviously cook in the oven at home and over the thighs, you can use the whole wing nuts (actually even better!)

INGREDIENTS

2 x 2 chicken legs (split in three places to facilitate cooking)

1 / 2 bottle of white wine

lard

at will chopped herbs (rosemary, thyme, sage, marjoram, etc. ..)

wild fennel seeds crushed

orange peels and / or chopped lemon

paprika chili

brandy mustard sauce worcestershire

tabasco

PREPARATION Put the chicken in a bowl with a fork bucherellatelo from grill, cover it with white wine and some chopped herbs and let it season for at least an hour.

Work the lard with the mustard, herbs, pepper, fennel, chopped the peels of citrus fruits, paprika, chilli, brandy, Worcestershire sauce and Tabasco.

When the chicken is seasoned remove it from the marinade, dry with paper towels and place in a baking tray with baking paper. Massage it well with lard and cook on the grill or oven hot. If you decide to cook in the oven, serve with your sauce!

And the potatoes? Prepare the potatoes crisp and tasty baked good that you will have a dressing with a tablespoon of lard, one tablespoon of chopped herbs, a clove of garlic, salt and pepper.

Considerations

Alas, when the lard melts and falls on the fire come out of the flames were very high that blacken the chicken, but often just burn it. This is a problem for all meat, when the presence of fat is important. But fear not, there is a great trick: a handful of salt on the hot coals solve the problem. Unfortunately I only discovered the day after my chicken and the photo that I propose is that of a leg that took a little too warm, even when it was still delicious!

Did you know that ... when you open a whole chicken to make it to the devil must be cut from the back and not the chest! Unfortunately, most of the butchers have a bad habit of doing the opposite and this causes the breast dries out and becomes much more wad ... Then ask them to use it wisely because it is really worth!