chicken barbecue

The correct weight for chicken roasting is from 750 g to 1 kg, and this size is usually enough for two people to eat. After drying the chicken, we dry it and weigh it down.

Separate the chicken wings so that it stays a bit from the breast, and we separate the chest from the bone (we can split the chest with the bone in the middle). Then remove the thighs from the back bone and remove the muscle from the thigh. Then add 2 tablespoons of olive oil to 2 tablespoons of lemon juice and a little salt, pepper and saffron, or pike, and put the chicken in this sauce for 4 to 5 hours.

Then we chop the chicken pieces, so that the thighs and the muscles are on the chin and wings and neck to the other, and the chest to the third chin. First, we place the thighs of the thighs on a uniform fire, we inflate a little fire and we turn the spitters back and forth, then we give them a sauce of olive oil and lemon juice and, a little bit, weed it, (Because the tender breast meat is laid out on the fire a little later) when the chicken parts are golden .

(And over the course of the roasting of beetrope with olive sauce and lemon juice) Grill regularly, so that its parts are distinctly diced and decorated around it with parsley and served before the cooling down .
Cut the chickens so that they are not too tiny and that they are not too large and separate the fat from the chickens first. The first thing to do is to give the principle of the thing, namely, lemon juice and salt, which makes it hard for the chicken to bite a lot, and we can cut it or remove it. We have a tasteless chick. Rather than turning saffron into all kinds of chicken so that all the ingredients take the smell of saffron and taste it, it's better to do it before you do it before you have everything in the chicken, letting it stand for an hour inside the saffron.