1 large and plump chicken
1/2 cup of garlic wine
butter
2 carrots, peeled and boiled in water with salt
honey
1 large and plump chicken
1/2 cup of garlic wine
butter
2 carrots, peeled and boiled in water with salt
honey
After the chicken is skinned and cleaned, let it marinate in garlic wine for an hour to soak up the flavors
Next, rub it with plenty of butter and put it in a regular oven, constantly basting it with its own juices that form in the roasting pan
When it's golden brown, place the carrot slices in the roasting pan
After baking, garnish it with carrot slices, a tomato flower, cauliflower florets, honey slices, and white leek stalks pickled in ketchup
Serve as an accompaniment to a portion of mint ice cream.
