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Chester of the upset!!
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
18 hour(s)
1 servings
Vinícius Fernandes
@vini_veneto- Ingredients
- Recipe
- whole chester1 unit(s)
- Dry Rub to taste
- Brown Sugar100 g
- Orange pear4 unit(s)
- White Onion2 unit(s)
- Chopped Parsley to taste
- Red Onion1 unit(s)
- Thyme to taste
- Butter200 g
- If your Chester is already seasoned, follow the recipe but without too salty seasoning.
- The idea is that this chester is very juicy and that the seasoning enters the whole meat.
- We will start by marinating the chester in orange juice with dry rub, salt and sliced onion. We will leave it marinating in the fridge for at least 6 hours.
- We will make spiced noisette butter. Pour the butter into a pan and turn on the stove over low heat, let the butter give a slight “golden color”, being careful not to burn it.
- Add the onion, parsley and thyme to the butter, if any foam rises keep it for a few more minutes, be very careful not to burn.
- Turn off the heat and let the foam go down if it has gone up. Take a large bowl with ice and water and pour the butter into a smaller bowl, beat and mix the butter in contact with the ice, making the cold bath.
- When she is clear and creamy leave it in the fridge.
- Remove the chester from the marinade and place it on a baking sheet, spread the butter you made over it and bake it at 180° for 1 hour and a half, the process is repeated again but now with the chester facing the other way.
- After taking the chester out of the oven, sprinkle dry rub and brown sugar on both sides of the chester and refrigerate for at least 6 hours.
- After removing the chester from the fridge, pass a little more butter and take it back to the baking dish, if you want to put some vegetables to bake together, this is the time.
- Start with the back facing up, sprinkle with a little more dry rub and brown sugar and bake at 150° for 2 hours.
- Turn the chester over and repeat the process, but now with the chest facing up. If you have a cooking thermometer in your house, use it after roasting to measure the internal temperature of the bird.
- Chester skewer and if the temperature is below 60° it is because it is raw, take it to bake a little more. The ideal is to be above 70°.
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