Pollo rio nigro – Roasted chicken with apple sauce
|2 kg||chicken — whole|
|lemon juice — freshly squeezed|
|1||red onion — diced|
|2||carrots — peeled and sliced|
|1 Tbs||fresh rosemary — finely chopped|
|sea salt and freshly ground black pepper|
|1||wine — white|
|1||apples — large green, peeled and grated|
|1 Tbs||demerara sugar|
Cut the washed chicken in pieces and season well with salt and pepper – then place in a glass oven dish and add the onion, carrots, bay leaf, rosemary, lemon zest and wine.
Stir everything through so that the whole chicken is covered with the marinade – cover well and marinate for 24 hours.
If you have large enough Ziploc bags, place everything in the bag, remove the air and make sure all the parts of the chicken are well covered with marinade – if not, check up on your chicken periodically and turn the pieces that are not covered by marinade.
Remove from the fridge for an hour prior to cooking and pre-heat oven to 200 C.
Roast the chicken, covered for an hour and turn it once during the cooking process.
Grate the apple and combine it with the water and the sugar and then remove the foil, pour over the apple mixture and cook for another 20 minutes until the chicken is cooked – during this period, spoon over the liquid occasionally to brown the chicken.