When Tita Bettina invited us over for lunch at their home, she prepared this really delicious Iberian Chicken which we all liked. So I asked her for the recipe so I could share it at Heart2Heart.
This is also for Eds and Keena who tried my cook’s version of Tita Bettina’s Iberian chicken and liked it too.
Thanks Tita for sharing your recipe. It is tried and tested and many enjoyed it. I like it and others enjoy it since it does not have a very strong taste….a milder version of Iberian Chicken.
Iberian Chicken
2 Whole Chicken deboned
1 whole head of garlic (chopped finely)
1 cup of dry white wine
1 ½ cups of Virgin Olive Oil
1 tbsp Seasalt
1 Tbsp cracked pepper corn
5 sprigs of fresh rosemary
4 sprigs of fresh thyme
10 pieces of laurel leaves
Celery
Leeks
1. Debone chicken
2. Season with salt ,pepper , chopped garlic and laurel leaves
3. Marinade overnight with wine, olive oil, rosemary and thyme
4. Lay on a bed of leeks and celery
5. Bake at 350 degrees Farenheit for one hour
Serves 12
Best serves with Pasta Aio/Oio
Hi there,
I am a Filipino living in Sydney for almost 5 years now. And I just want to say you have no idea what your site has done for my social life here!
I have always been asked by my friends here to cook Filipino food and I’ve found your site to be a source of really good recipes that showcase our food but with a twist that the Westerners can appreciate.
The Iberian Chicken recipe was such a big hit that, as I type this, we’re off to a winter lodge today to celebrate Christmas in July and by special request I am making Iberian Chicken - for 27 people!!!!
Thank you, thank you so much for your site. Please keep the recipes coming because it it such a wealth of information specially for someone like me who never cooked even a boiled egg until I went overseas.
More power and keep the recipes coming!
Regards,
Gia