Chicken ith rosemary and garlic

Recipe is available in Georgian Language.

Ingredients:               

Chicken liver  400 gr,

Butter         200 gr,             

Sunflower oil         40 ml,             

Carrot         70 gr,             

Onion         70 gr,             

Cream         70 ml,             

Orange         100 gr,             

Coriander         20 gr,            

Ciabatta         120 gr.       

Preparation: Place onions and carrots in a saucepan, pour water so that the products are covered and cook (boil for about 15 minutes). After cooking, transfer to a cool dish with broth in order to cool down. Heat the frying pan, pour oil and add 50 gr of butter, add chicken pluck, add salt to taste, squeeze 40 ml of orange juice 1 minute before roasting and after 1 minute transfer to a cool dish to cool the pluck. After the vegetable and broth mass has cooled, transfer the vegetables into deep dish, add the broth as needed (to get a thick mass of sauce consistency) and mix with a hand blender. Place the chicken livers in a deep dish, pour in the vegetable and broth mass and blend together so that they are mixed well. Add 60 ml of orange juice, cream, salt to taste to the prepared mass and mix together. Transfer the prepared chicken liver pate to the desired dish, cover it and keep it in the refrigerator for 30 minutes. At the same time, mix the butter of room temperature with coriander, salt to taste, dried orange peels as desired, place near the slow fire (don’t place it on the stove) and melt it slightly by quick stirring. Remove the cooled pate from the refrigerator, pour the desired amount of prepared butter on top, cover it and keep in the refrigerator again for 30 minutes (storage of the pate is recommended for 3 days). Roast the ciabatta (the remained butter with coriander and dried orange peels can be used). Take the cooled dish out of the refrigerator, spread on the bruschetta and enjoy.

Ingredients (4-6Servings):

1 chicken 2 kg, 

200 ml of dark beer, 

1-tablespoon dark honey, 

1-tablespoon mustard, 

5-6 cloves of garlic, 

1-tablespoon Rosemary leaves or 1-teaspoon coriander, 

1-tablespoon olive oil Extra Virgin,

Salt, 

Freshly ground black pepper. 

Directions:1. Prepare 0.5 Liter glass bottle with wide neck (if you do not have one, use an ordinary beer bottle). Wash the bottle thoroughly and completely remove labels and glue. 2. Pour a bottle with beer. Drop Garlic and Rosemary inside. 3. Stir together mustard, honey, olive oil, salt and pepper. Brush chicken with this mixture inside and outside. Make small cuts like pockets on skin and put wings in those pockets. 4. Sit the chicken on the bottle. Take the deep pan, pour some water in it and put bottle with chicken, so that chicken juices will drain in water during cooking and won’t get burned. 5. Turn oven to 180 degrees, after it gets hot turn up the heat to 200 degrees and cook for 20-25 minutes. Then turn the heat down to 160 degrees and cook another 40 minutes. 6. Take the chicken from the oven, carefully remove the bottle and cut in pieces.