Roast Chicken a Los Palacios
Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Iberian Peninsula
Forum Discription: Spain, Portugal and diverse influences such as Moorish, Celtic and Basque.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2742
Printed Date: 26 March 2026 at 20:28
Topic: Roast Chicken a Los Palacios
Posted By: Margi Cintrano
Subject: Roast Chicken a Los Palacios
Date Posted: 24 October 2012 at 08:44
  Circular Loaf: Hogaza. Photo Courtesy: 123Rf Public Domain.   Red Wine: Cosme Palacios 2006 Reserva. Buonsera, Good Evening, La Rioja, which takes its name from the Río Oja, a tributary of the River Ebro, produces some of the finest red wines and culinary delights on the Iberian Peninsula. Vine cuttings are used for several of the best dishes in the region; Chuletillas de Cordero, which are baby lamb chops grilled over grape vines, and Grilled Chicken ... However, this Roast Chicken recipe, from Winery ( Bodegas Palacio ) originated at the Bodegas Palacios Hotel Restaurant inside the winery, and is called DON COSME´s JARDÍN DE INVIERNO, the Winter Garden and is located in Rioja Alavesa, in the Basque Country, 15 km. from Logroño, La Rioja. Here is the roast version for practical purposes, the oven ...  Pollo Asado a Los Palacios ... *** Marinade: 1 large farm raised Chicken 1/8 cup Red Spanish Wine from La Rioja or Similar 1 tsp. fresh rosemary herb 1/8 cup Jerez Sherry Salt and freshly ground pepper to taste 2 cloves Minced garlic 1 small onion or shallot minced 3 tblsp. Evoo 1 minced tomato, de-seeded and peeled 1/8 cup Chicken Broth or Chicken Stock 1 pinch Majoram Juice of 1 lemon squeezed 1 tblsp. butter ( sweet creamy style ) 1) Preheat oven to 250 farenheit degrees and discard marinade 2) Drain the bird and place in an earthenware ( barro cazuela ) oven baking casserole 3) Brush the bird with Evoo, interior and exterior 4) sprinkle fresh herbs on the bird, interior and exterior 5) roast the bird in: 1/8 cup of red wine and 1/8 cup of Sherry ( new from bottles ) 6) BASTE THE BIRD SERVE THIS BIRD WITH WARM CRUSTY BREAD, LA RIOJA RED WINE OR SIMILAR AND TO KEEP WITHIN THE LA RIOJA CULINARY TRADITION, SERVE WITH A GREEN VEGETABLE, SUCH AS, GREEN BEANS, ARTICHOKES, ASPARAGUS OR SPINACH / KALE / SWISS CHARD and a Small Baked Potato. ENJOY, Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |