¡Hello Hive Foodies!
✨❤️ Hope to find you well and happy and blessed ❤️ ✨
The second weekend of 2022 is over and I haven't shared all the delicious recipes I made during the holidays. Of course, there weren't many but, they were so tasty and delicious that I want to share them even off-season, and today I bring you our Butter Garlic Chicken, perfect for a Christmas Dinner.
We don't always cook chicken for Christmas Dinner, in fact, the most popular dish on Venezuelan tables for Christmas is Baked Pork Leg. However, it's quite expensive nowadays so we search for alternatives and we had the chicken, but I didn't decide how to make it until December 23rth.
Usually, we do a simple marinade with red or white wine, salt and pepper, and garlic, and stuff the chicken with whole onions potatoes, carrots, and apples. This past year I didn't want to do any of that first to cut expenses and second to make something less difficult and a true time-saver, so what I did was I crushed a bunch of garlic and mixed it with butter, oregano, black pepper, red wine, and rosemary, and stuffed between the skin of the chicken and the meat, and a simple baste while cooking.
The meat came out juicy and the skin was very tasty and crispy, a great and simple way to cook chicken, for Christmas or even for any special occasion.
Here's how I made it 👇👇
2 whole Chickens- between 2 or 3 kilos each.
2 heads of garlic
250gm of softened butter
Dried Oregano
Dried Rosemary
Black Pepper
Dark Soy Sauce
Red Cooking Wine
Take the Chickens and clean them nicely of all excess fat. Slowly and patiently separate the skin of the meat without tearing it. Mash the garlic with the herbs and black pepper and then mix it with 2 tablespoons of red Cooking wine and the butter. Let it rest for 30 minutes and then carefully place this mixture underneath the skin of the chicken and inside the cavity. Marinate as it is for a minimum of two hours. I did it a day in advance.
Preheat your oven at 350°F or 180°C. Cover the chicken tray with aluminum foil and take it to the oven for two hours without uncovering it. After two hours uncover and baste it with the melted butter and brush it with the mixture of Dark Soy Sauce and Red Cooking Wine, 2 tablespoons each. Back until golden brown and serve and bathe it with the butter left in the tray.
Note that I don't use any salt and this has two simple reasons: one, the butter already and the soy salt already have salt, and second, salt dehydrates the chicken pretty fast so, is best to not use salt at all or just add it at the end.
It looked beautiful on the table and the leftovers are great, you can make sandwiches or chicken fajitas, for it tastes like a rotisserie chicken. We ate them with arepas and avocado, yum!