A perfect tasty proposal that suits every Sunday table either summer or winter. Accompany it with a fresh salad and an ice cold beer. Toplou carob honey will give a special taste and aroma to our food.
Ingredients:
- 1,5-2 kg rooster (cut into pieces)
- Oregano
- Salt
- Pepper
- 100ml Olive oil
- Juice from a lemon
- Juice from an orange
- 150ml red wine
- 2 tsp carob honey Toplou
- 8 potatoes (optional)
Execution:
Wash the rooster pieces and wipe with absorbent paper. Transfer to a bowl and pour the orange and lemon juice. Pour over the olive oil and sprinkle with the spices. Cover with cling film and leave in the fridge for an hour.
Put the pieces in a hull and pour the marinade. Add a cup of water. Cover the hull and bake in a preheated oven at 200 degrees for 1.5-2 hours.
If we put potatoes in our food, we cut them into quinces and add salt, pepper and a little oregano. Open the hull at one o’clock, spread the potatoes around the rooster and continue cooking for the rest of the year.
When ready, heat the wine in a saucepan and add the honey, stirring until melted. Pour over the rooster slowly and cook for another quarter with the lid open.
Good luck!!!
