Ingredients
Biu Biu chicken – 1,200 g
Salt – to taste
Butter or clarified butter – 100 g
Crushed garlic – 80 g
Water – 400 ml
Preparation
Clean and wash the chicken thoroughly. Using a kitchen torch, quickly sear the surface to remove any remaining feathers.
Season the chicken generously with salt on both sides.
Place 50 g of butter on a baking tray, lay the chicken on top, and spread the remaining 50 g of butter over the surface of the chicken.
Roast in a preheated oven at 200°C for about 40 minutes.
Once cooked, allow the chicken to cool slightly, then cut into desired pieces.
In the same baking tray with the drippings, bring the rendered fat to a gentle boil. Add the crushed garlic and sauté on low heat for about 5 minutes.
Pour in the water, stirring to create a sauce. Place the roasted chicken back into the sauce and simmer for 3 minutes after boiling.
Transfer the chicken to a serving plate and spoon the garlic butter sauce over the top.
