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]

① Cut off the neck bone, clean out the organs and rinse. Dry. Rub on salt and pepper, inside and outside.

② 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.

③ 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.

④ 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!

Comic:

BAM!

Luffy: Woah! It’s raining yakitori!

Buggy: He’s such an idiot…