Devilled chicken with old-style potatoes

Type of recipe: Main courses

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Preparation method:

Cut the chickens in half and pound lightly with a meat tenderizer. Place them in a casserole dish and marinade in the squeezed lemons, heads of garlic, salt, pepper, sage, wine and rosemary. Leave to marinade in a fridge at least overnight. To cook, prepare a good wood fire (preferably using oak wood). Once the embers have formed, remove the chicken from the marinade and place on the well-heated grill. Use a brush to oil the chicken on the grill. Turn frequently, browning the skin well. Depending on the size, the chickens will be ready in about 30-40 minutes.

Peel the potatoes and cut into 2-3cm wedges. Soak in a basin full of water for at least 30 minutes. Melt the lard in a copper frying pan and once it has reached the right temperature, dry the potatoes and add. It is important for the potatoes to be very dry. Once golden, drain on straw paper and sprinkle with lots of rosemary and salt to taste.

Preparation method:

Cut the chickens in half and pound lightly with a meat tenderizer. Place them in a casserole dish and marinade in the squeezed lemons, heads of garlic, salt, pepper, sage, wine and rosemary. Leave to marinade in a fridge at least overnight. To cook, prepare a good wood fire (preferably using oak wood). Once the embers have formed, remove the chicken from the marinade and place on the well-heated grill. Use a brush to oil the chicken on the grill. Turn frequently, browning the skin well. Depending on the size, the chickens will be ready in about 30-40 minutes.

Peel the potatoes and cut into 2-3cm wedges. Soak in a basin full of water for at least 30 minutes. Melt the lard in a copper frying pan and once it has reached the right temperature, dry the potatoes and add. It is important for the potatoes to be very dry. Once golden, drain on straw paper and sprinkle with lots of rosemary and salt to taste.