Prepare it with the cooking that gives it the most, choosing the best techniques for each piece and if the chicken is whole we do it in the oven
Ingredients
- 1 kg 1 clean and gutted chicken
- 1 kg potatoes
- 3 artichokes
- 3 small leeks
- rosemary
- garlic
- lemon
- vinegar
- sage
- salt
- pepper
- extra virgin olive oil
Peel potatoes, cut into pieces and blanch them for 2 minutes in slightly salted boiling water and acidulated with 1 tablespoon of vinegar. Drain them with a perforated ladle, keeping the water, and distribute them in a baking tray.
Peel the artichokes, deprive them of the internal beard and cut them into quarters. Also dip them in the same water as the potatoes, and drain them after 2 minutes. Add them to the potatoes in the plate and season everything with a drizzle of oil.
Pass the chicken on the flame to burn any remaining feathers, rinse it and pat it with kitchen paper.
Add salt and pepper the chicken inside, also insert in the cavity 1 sprig of rosemary and 1 sprig of sage, 1 clove of garlic with the peel and 1 clove of lemon, well washed.
Tie the chicken so that the wings and thighs are well adherent to the body. Place it on the wire rack and bake it at 220 ° C, placing a plate with a finger of water on the lowest shelf, in which the fat will run and avoid burning on the bottom of the oven.
Leave degrease for 8-10 minutes, then lower the oven to 160 ° C, remove the pan with the poured fat and place the plate with the potatoes and artichokes in its place.
Add after 10 minutes the leeks cut into rings and cook again for about 1 hour. Serve the chicken with the potatoes, artichokes and leeks.
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