Bakery Roasted Chicken with Farofa and Potatoes

Directions

• seasoning the chicken
• Remove the neck and tail of the chicken;
• In a blender, add 1 large onion;
• Add 5 cloves of garlic;
• Add 3 chicken stocks;
• Add 1 heaping tablespoon of salt;
• Add oregano to taste;
• Add turmeric to taste;
• Add water;
• Beat well;
• Place the chicken in a pan;
• Make holes in the chicken;
• Add the beaten seasoning (if necessary, add more water until the chicken is submerged);
• Cover with plastic wrap and leave overnight in the fridge;
• The next day, remove all the water;
• Farofa
• In a pan on the fire, add 1 tsp of oil;
• Add 1 tablespoon of butter;
• Add chopped giblets or pepperoni and bacon;
• Let it braise;
• Add 1 large chopped onion;
• Add 1 tablespoon of pout pepper;
• Let it braise;
• Add 1 tablespoon of olives;
• Add flour of your choice;
• Add salt to taste;
• Add parsley and chives;
• Mix and turn off the heat;
• Mounting
• Add the farofa inside the chicken;
• Close it with toothpicks;
• Put the chicken in a form;
• Add potatoes;
• Cover with aluminum foil;
• Bake at 180 degrees for 1 hour with aluminum foil;
• Remove the foil and bake in the oven until golden (approximately 2 hours);
• Your roasted chicken with farofa and potatoes is ready!