Chicken on the spit without spit!

If you like a crispy grilled chicken here is an alternative way to prepare it in the oven at home. Remains crisp and soft inside.

Ingredients for 4 people

• 1 chicken, about  35 OZ
• 1 clove of garlic
• 1 sprig of rosemary
• 3 bay leaves
• 3 sage leaves
• 1 tablespoon of table salt
• pepper
• 1 lemon BIO
• ½ cup of dry white wine
  

Time: 1 hour cooking + 1 Hour
Oven: 356° F

Thoroughly clean the chicken, lay it in a baking dish and rub the skin with salt and pepper.
Season the inside with a bit of salt, the garlic and the aromas finely chopped, preferably with a ceramic knife.
Put the other flavors and the lemon juice in the pan and let stand at room temperature for an hour, making sure to cover it with plastic wrap.
After the interval turn on the oven at 356° F, filling the drip pan of the oven with water and position ourselves above a grid (or that of the oven or another) so that it does not touch the water.
Add the white wine in the water.
Place the chicken on the grill and cook for 1 hour - 1 ½ hours depending on the size.
I have cooked for 1 hour and 15 and it was perfect.
During cooking turn it 3-4 times and add the hot water (which should never touch the chicken) if you consume too much.
Turn on the grill in the last 10 minutes of cooking.
Serve hot and crispy with the baked potato or salad. The meat will be particularly flavored by the herbs and thin, as all of the fat will be cast into the water below.

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One tart for all!

1 tart for all with apricot jam and nutella

Ingredients

• 8.80 oz (250 grams) of flour
• 3.50 oz (100 grams) of butter
• 2.80 oz (80 grams) of sugar
• 2 egg yolks
• a piece of lemon peel
• a pinch of salt
• half teaspoon of baking powder
• 2.80 oz (80 grams) of apricot jam
• 2.80 oz (80 grams) of nutella or chocolate cream

Oven: 350 ° F
Time: 45 '+ half hour of rest

Mix the cold butter into small pieces with the sugar and egg yolks.
Add the flour and the lemon zest, salt and vanilla.

If you want the dough softer also put half a teaspoon of baking powder, but if I want a firmer dough does not add it!
Quickly knead dough by hand or with mixer, the result must be a compoundthat crumbles, but not too much.
Pack it all into a ball and wrap in plastic wrap for food.
Let stand an half an hour or more.

Put the dough in the refrigerator half an hour
Take a baking bowl 24 with the bottom opening, remove it and use it as a template to measure the base of the tart, cut with a knife.
Butter a baking dish and put in the dough.
With a knife, carve a checkerboard (Fig. 1) on the bottom of the dough and then filled, alternately, with the jam and nutella, to complete the board (Fig. 2).
with the other dough make 7 strips , with 3 of them form the margin and press them near the sides of the pan. With the other 4 form the typical decoration of tart  (Fig. 3).
Bake in oven at 180 ° C for 20/25 minutes, let cool and put out gently.
Sprinkle with powdered sugar.

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Pot of summer vegetables

Pot of summer vegetables

INGREDIENTS

• 2 tomatoes
• 1 courgette
• 1 clove of garlic
• 2 anchovies in oil
• oregano
• 1 pinch of salt
• 3 tablespoons extra virgin olive oil

oven at 350°F

Wash the vegetables.
Slice into rounds.
Grease a baking dish with a tablespoon of oil.
Place the slices of tomato and zucchini alternately.
In a bowl, chop the garlic with the anchovies and a little 'oil
Pour the mixture over the vegetables, add salt and put a pinch of oregano.

Bake for 15 minutes at 350° F, until the vegetables are not cooked.

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