Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| For Marination | ||
| 5 | KG | Corn fed chicken |
| 0.15 | KG | Salt |
| 0.08 | KG | Black Pepper |
| 0.4 | KG | Butter |
| 0.015 | KG | Rosemary |
| For Sauce | ||
| 0.5 | KG | Artichoke canned |
| 1 | KG | Tomato |
| 0.1 | KG | Extra virgin olive oil |
| 0.01 | KG | Sugar |
| 0.015 | KG | Parsley |
| 0.015 | KG | Thyme |
| 0.005 | KG | salt |
| 0.1 | KG | Butter |
Method:
- Marinate the chicken with salt pepper, rosemary and inserts chopped butter under the skin of the chicken
- Truss the chicken and roast in an oven until the juices run clear
- Heat olive oil and saute chopped and blanched tomatoes. Cook until soft
- Season with sugar, salt, and herbs
- Melt butter in another pan and saute the artichokes. Season them with chopped thyme
- Present the roast chicken with sauce and sauteed artichokes