Chickens with butter, garlic and parsley
6 servings
40 minutes
Chickens with butter, garlic, and parsley are a true gastronomic delight that combines simplicity and sophistication. Their crispy, golden crust hides incredibly tender meat infused with the aromas of garlic and fresh parsley. The recipe harks back to classic French techniques where butter serves as a conduit for flavor nuances, giving the dish richness and juiciness. The harmony of textures and flavors makes it versatile: it can be the centerpiece of a family dinner or a festive table. The aromatic sauce left in the pan is perfect for roasting vegetables, imparting them with deep and rich flavor. This dish is a true triumph of simple ingredients transformed into a culinary masterpiece.
1
Cut the chicken spines: with a large sharp knife, two striking blows or careful sawing motions — and you have chicken spines in your hands, which can later be used for broth.
2
Mix butter, which should be at a temperature between room and refrigerator, with finely chopped parsley, pepper, salt to taste, and crushed garlic until a homogeneous yellow-green mass with white garlic specks is obtained.
- Butter: 200 g
- Parsley: 200 g
- Garlic: 2 heads
- Salt: to taste
- Ground black pepper: to taste
3
Each chick should have a leather pocket made on its chest. To do this, you need to pull the skin with your fingers and go deeper, trying not to tear it. The formed pocket should be filled with a greenish mass of oil with parsley and evenly spread over the chest area with rubbing movements of the fingers.
- Butter: 200 g
- Parsley: 200 g
4
Place the chickens breast side up on a baking tray and put in an oven preheated to 180 degrees for thirty to forty minutes (depending on the size of the chickens).
- Chick: 4 pieces
5
In the fragrant sauce, which forms melted butter in the pan, you can then bake potatoes or other vegetables suitable for this process.
- Butter: 200 g