CHESTER
Delícia Supreme 350 g
Thawed chester 1 un
Lemon juice 1 un
Dry white wine 250 ml
Garlic cloves 6 un
Large onion cut into quarters 1 un
Bay leaf 1 un
Salt and black pepper as much as needed
FAROFA
Chopped onion 1 un
Garlic 4 un
Skinless tomatoes, seeded and chopped 3 p
Pre-cooked carrot, chopped 120 g
Zucchini, cut into small cubes 1 pc
Sliced pitted black olives 5 pcs
Sliced pitted green olives 5 pcs
Roasted cassava flour 150 g
Yellow corn flour 225 g
Sliced eggs 2 pcs
Freshly chopped parsley and chives as much as needed
CHESTER
1. Clean the chester, including the inside, with lemon juice.
2. Wait 10 minutes and pour in the hot water.
3. Rub the garlic and onion all over the meat and set aside.
4. Place the chester in a large bowl and add the seasoning ingredients. Cover with aluminum foil and leave to rest in the fridge overnight.
FAROFA
5. Heat ¼ cup of Delícia Supreme margarine in a frying pan. Add the cassava flour and toast.
6. Season with salt and black pepper and set aside.
7. Heat the Delícia Supreme margarine in a pan.
8. Add the garlic and onion and fry until transparent.
9. Add the tomatoes, carrots, zucchini and olives and sauté.
10. Add the corn flour and mix.
11. Add the cassava flour, adjust the salt, add the chopped eggs, parsley and spring onions, mix well and turn off the heat.
12. Remove the chester from the marinade, dry it well and stuff it with the farofa without overstuffing it.
13. With a needle and thick thread, sew up the belly and the main opening
14. Tie the ends of the thighs together and attach the wings to the breast with thread or a wooden toothpick.
15. Add salt all over the surface and grease the bird with ¾ cup of Delícia Supreme margarine (making sure it's evenly spread between the wings, breast, thighs and in all the folds). Place on a baking sheet, add the marinade ingredients, cover with aluminum foil and bake in a preheated oven at 180°C for approximately 2 hours.
16. Remove the foil and allow to brown.
