|
PORTUGUESE |
ENGLISH |
|
Ingredientes: |
Ingredients: |
| 1 frango inteiro |
1 whole chicken |
| 2 dentes
de alho amassado |
2
cloves of
crushed garlic |
| 2 folhas de louro |
2 bay
leaves |
| salsinha picada |
finely
chopped parley |
| 1-2 colheres de suco de limão
ou vinho branco |
1-2
tablespoons of lemon juice or white wine |
| sal
e pimenta-do-reino a gosto |
salt and ground black pepper
to taste |
|
Recheio: |
Stuffing mixture: |
| 4-5 fatias de pão de fôrma
sem casca |
4-5 slices of crustless
toast bread |
| 2 colheres de óleo |
2 tablespoons
of oil |
| 1 cebola picada |
1 chopped
onion |
| 100 gr. de toicinho
defumado (bacon) picado |
100 g of
chopped bacon |
| 1 lata de milho verde |
1 can of
sweetcorn |
| salsinha
e cebolinha picada |
finely
chopped parley |
| sal
e pimenta-do-reino
a gosto |
salt and ground black pepper
to taste |
|
Modo de fazer o recheio: |
Preparing the stuffing mixture: |
| 1.
Frite
a cebola e o bacon em óleo quente. |
1.
Sauté the onion and the bacon in hot oil. |
| 2.
Adicione o milho, a
salsinha, a cebolinha, o sal e a pimenta e deixe refogar
5 minutos. |
2. Add the
corn, the parsley, the spring onion, the salt
and the pepper and let it cook for
5 minutes. |
|
3.
Adicione o pão moído (use o processador para moer o pão) e mexa bem. |
3. Add the minced
bread (use your food processor to mince the bread) and mix well. |
| 4.
Deixe o receio esfriar um pouco e reserve. |
4.
Let the stuffing cool down a bit and save it for later. |
|
Modo de fazer: |
Preparation: |
|
1. Lave o frango e enxugue com uma toalha
de papel. |
1. Rinse
the chicken and dry it with a paper towel. |
| 2.
Coloque o frango numa tigela e tempere-o com alho, louro, salsinha, limão,
sal e pimenta a gosto. |
2. Put the chicken in a
bowl and season it with garlic, bay leaf, parsley, lemon, salt and pepper to
taste. |
| 3.
Cubra a tigela com um filme plástico.
|
3. Cover the bowl with a
plastic film.
|
| 4.
Coloque a tigela
na geladeira e deixe o frango no tempero
de um dia para o outro. |
4.
Put the bowl in the fridge and leave the chicken in the marinade overnight. |
| 5.
Tire o frango do tempero e recheie o
frango com o recheio.
|
5. Remove the chicken from
the marinade and stuff it with the stuffing mixture. |
| 6.
Costure o frango com uma agulha e linha ou use palitos de dente para fechar
as aberturas. |
6.
Sew the chicken with a needle and thread or use toothpicks to close the
openings. |
| 7.
Coloque o frango numa fôrma untada com óleo. |
7.
Put the chicken on a baking dish greased with oil. |
| 8.
Cubra a fôrma com papel alumínio e asse o frango em forno quente
(200 graus) por 30 minutos.
|
8.
Cover the dish with aluminum foil and bake the chicken in
preheated oven
(350 F) for 30 minutes.
|
| 9.
Retire o papel alumínio da fôrma e asse o frango
por mais 20-30 minutos ou até dourar.
|
9.
Remove the aluminum foil from the baking dish and bake the
chicken for 20-30 minutes more or until golden brown. |
| 10.
Sirva quente. |
10.
Serve it hot. |
-
In Brazil, people
usually stuff chickens and turkeys with a home-made stuffing mixture called "farofa".
-
The "farofa" used to
stuff chickens and turkeys is different from the "farofa" served with "feijoada"
or grilled meat.
-
The stuffing mixture
can be made with precooked cornflakes (farinha de milho) or farinha de
mandioca (manioc flour). I personally prefer precooked cornflakes, but you can
find precooked cornflakes and manioc flour only in Brazilian
supermarkets and grocery stores.
-
You can replace
precooked cornflakes or manioc flour with crustless toast bread. Toast bread
is also tasty and it's available everywhere.
-
You can replace
bacon with smoked sausage (lingüiça calabresa) or cooked chicken giblets (miúdos).
-
Some people add
olives and boiled eggs to the "farofa"
-
If you wish, you can
replace the sweetcorn with fresh sliced mushrooms.
-
Boned chicken (frango
desossado) is popular in Brazil. If you can't remove the bones yourself, you
can buy a boned chicken at a Brazilian butcher shop. A boned stuffed chicken
is something really special. Boning a chicken is really not as difficult as it
sounds.
