Sanji's Filling Food

Sanji's Filling Food

Tuesday, August 12, 2014

Impel Down Eight Bird Whole Roast

-22- Impel Down Eight Bird Whole Roast
Whole roast chicken with deluxe pilaf

Serves 4-5
1 (~2kg) chicken
1 tsp salt
dash black pepper
½ (100g) onion
1 tbsp vegetable oil
50 mL water
a: 300g rice
    ½ tomato
    1 tbsp finely chopped parsley
    ½ tsp salt
    dash black pepper

[How to Cook]
Cut off the neck bone, clean out the organs and rinse. Dry. Rub on salt and pepper, inside and outside.
Slice the onion and cut (a)’s tomato into cubes. Mix ingredients of (a) and place into the chicken (A). Seal the opening with a toothpick (B). Rub the outside with vegetable oil.
Spread the onion on a heat resistant pan and place the chicken on top (C). Divide the neck bone into two equal parts and add water (?). Preheat oven to 200°C. Place chicken in oven. Bake 40-50 minutes applying juices throughout baking. After baking let sit 10-15 m.
Make the remaining meat juice into sauce. If the meat juice has evaporated and the onions are dry, move it into a small sauce pan and add 50-80mL water until the moisture returns. Add salt and pepper as desired. Cut the chicken into pieces and pour the sauce over.

Sanji: Woah! I just thought of a virtuoso recipe!

Luffy: Woah! It’s raining yakitori!

Buggy: He’s such an idiot…

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