German goals to cut greenhouse emissions by 65% by 2030 are likely to be missed, meaning a longer-term net zero by a 2045 target is also in doubt, reports by government climate advisers and the Federal Environment Agency (UBA) show.
One chicken, between 1 and 1,5kg (feeds four or two very hungry or one very, very hungry individual)
Salt and pepper to taste
Olive oil
Hot peppers or dried chilli flakes, optional (our local chillis are very strong and we usually avoid putting it into food for children or people that in general don’t tolerate spice)
two cloves of garlic
white wine (if it doesn’t smell like you could use it as fuel, you’re good)
a small bay leaf (or more, it’s your food)
==##==
cut or have your chicken cut open at your local butcher shop; don’t have it cut into pieces! It’s just a cut through the breast to get it flat
season it with salt and pepper and leave it be
in a bowl (now comes the tricky part) mix all the other ingredients to make up a marinade; just how much you’ll be making depends if you want to marinate the entire chicken for a few hours (two hours minimum, six to twelve is better, anything up to a week is good; your pick) or just brush the chicken and throw it in the hoven around 180C and go at it with the brush every ten minutes to coat it with the marinade so it roasts without drying. remember to flip your bird occasionally for even cooking.
I’m not saying you should flip it the bird but if that works for you, be my guest; swearing at and cursing the food while cooking is kinda of traditional here. Maybe it adds some extra dimension to the end result? Try it and let me know or don’t and leave it at that.
Keep in mind you need more wine than olive oil in the marinade as the chicken will be cooking with the skin on and you want to render the fat in the skin and have it crisp for eating. Wine provides moisture and flavor, olive oil aids in crisping up and adhere the seasonings to the meat. Whisk everything with a fork (it further bruises the chopped garlic, chillis and the bay leaf and releases more flavour).
You’ll require less liquid if you are not marinading the meat; if you are, you’ll require enough liquid to drown the bird in it. Also, marinade it in the fridge to avoid spoilage, especially if it is going to be a long dip.
You can cook it in the hoven or you can cook it over hot coals. Both works but I’m not going to lie to you and say it’s the exact same thing because it isn’t: the smoke adds to the final taste.
Goes well with a nice chopped salad (lettuce, tomato, white onion and cucumber, a pinch of coarse salt, olive oil and vinegar), boiled potatoes (get some small potatoes, wash it well, keep the skin on and throw a garlic clove and a bay leaf into the cooking water) and a nice red wine. Lemonade, ice tea or a soft drink for those who don’t drink goes fine as well, as long as it is not overwhelming sweet.
From Spain, we don’t get neither good winds nor good weddings…
It’s tiresome. We, as a nation, exist for longer. Our language, culture, traditions, manerisms, etc, are different. We are not a part of Spain and we are not their bretheren, unlike many like to tell.
Our first king mother was a spanish woman and he decided to leave home by waging war on his mother, kill her lover and burn the lands where they lived.
So, it is understandable we dislike to be overlooked or mistaken as spanish
I just remember a sandwich covered in melted cheese with an egg on top and some kind of sauce. And a lot of delicious fried food. Both usually with fries as a side dish. Never any salad unless I specifically ordered it. I’m sure I could have gone to lots of restaurants where they would have had lighter meals, but I was on holiday so greasy was perfect.
You can get those swimming in a pool of fat and you can get it very lean and clean.
You’ve been to Porto, right?
The make or break for that dish is the sauce. Some people can make it very heavy and some are capable of making it very light. Just know the amount of booze it goes in it could fuel a small plane.
Then comes the cheese and some places just overdo it. Four or five thin slices are enough but I do know some places throw half a block over every sandwhich.
I apologise for the fries. That’s fast food influence. And the egg was unexpected; that’s an addition from the croque madame.
You’ve been eating at the wrong places… that’s a spanish thing: too much olive oil on every dish and too much fat on every cured meat
Churassco chicken is the best chicken I’ve ever had but hard to find in Canada
Take notes:
One chicken, between 1 and 1,5kg (feeds four or two very hungry or one very, very hungry individual)
Salt and pepper to taste
Olive oil
Hot peppers or dried chilli flakes, optional (our local chillis are very strong and we usually avoid putting it into food for children or people that in general don’t tolerate spice)
two cloves of garlic
white wine (if it doesn’t smell like you could use it as fuel, you’re good)
a small bay leaf (or more, it’s your food)
==##==
cut or have your chicken cut open at your local butcher shop; don’t have it cut into pieces! It’s just a cut through the breast to get it flat
season it with salt and pepper and leave it be
in a bowl (now comes the tricky part) mix all the other ingredients to make up a marinade; just how much you’ll be making depends if you want to marinate the entire chicken for a few hours (two hours minimum, six to twelve is better, anything up to a week is good; your pick) or just brush the chicken and throw it in the hoven around 180C and go at it with the brush every ten minutes to coat it with the marinade so it roasts without drying. remember to flip your bird occasionally for even cooking.
I’m not saying you should flip it the bird but if that works for you, be my guest; swearing at and cursing the food while cooking is kinda of traditional here. Maybe it adds some extra dimension to the end result? Try it and let me know or don’t and leave it at that.
Keep in mind you need more wine than olive oil in the marinade as the chicken will be cooking with the skin on and you want to render the fat in the skin and have it crisp for eating. Wine provides moisture and flavor, olive oil aids in crisping up and adhere the seasonings to the meat. Whisk everything with a fork (it further bruises the chopped garlic, chillis and the bay leaf and releases more flavour).
You’ll require less liquid if you are not marinading the meat; if you are, you’ll require enough liquid to drown the bird in it. Also, marinade it in the fridge to avoid spoilage, especially if it is going to be a long dip.
You can cook it in the hoven or you can cook it over hot coals. Both works but I’m not going to lie to you and say it’s the exact same thing because it isn’t: the smoke adds to the final taste.
Goes well with a nice chopped salad (lettuce, tomato, white onion and cucumber, a pinch of coarse salt, olive oil and vinegar), boiled potatoes (get some small potatoes, wash it well, keep the skin on and throw a garlic clove and a bay leaf into the cooking water) and a nice red wine. Lemonade, ice tea or a soft drink for those who don’t drink goes fine as well, as long as it is not overwhelming sweet.
Hope this is of any use to you.
Easy mistake, isn’t it? Spain is next door.
From Spain, we don’t get neither good winds nor good weddings…
It’s tiresome. We, as a nation, exist for longer. Our language, culture, traditions, manerisms, etc, are different. We are not a part of Spain and we are not their bretheren, unlike many like to tell.
Our first king mother was a spanish woman and he decided to leave home by waging war on his mother, kill her lover and burn the lands where they lived.
So, it is understandable we dislike to be overlooked or mistaken as spanish
I just remember a sandwich covered in melted cheese with an egg on top and some kind of sauce. And a lot of delicious fried food. Both usually with fries as a side dish. Never any salad unless I specifically ordered it. I’m sure I could have gone to lots of restaurants where they would have had lighter meals, but I was on holiday so greasy was perfect.
Francesinha.
You can get those swimming in a pool of fat and you can get it very lean and clean.
You’ve been to Porto, right?
The make or break for that dish is the sauce. Some people can make it very heavy and some are capable of making it very light. Just know the amount of booze it goes in it could fuel a small plane.
Then comes the cheese and some places just overdo it. Four or five thin slices are enough but I do know some places throw half a block over every sandwhich.
I apologise for the fries. That’s fast food influence. And the egg was unexpected; that’s an addition from the croque madame.
Hope you had fun here.