3 kg of clean chicken
5 liters of water
3 sprigs of thyme
5 large stems of rosemary
3 medium oranges without peel
1 whole garlic head
2 onions, cut in half
Salt and pepper to taste
For the finishing touch
100 ml of extra virgin olive oil
50 g of chopped herbs (thyme, rosemary, sage, parsley, and chives)
2 onions, sliced
2 tomatoes, sliced
1/2 teaspoon of hot paprika
Optional
A large and deep frying pan
3 kg of clean chicken
5 liters of water
3 sprigs of thyme
5 large stems of rosemary
3 medium oranges without peel
1 whole garlic head
2 onions, cut in half
Salt and pepper to taste
For the finishing touch
100 ml of extra virgin olive oil
50 g of chopped herbs (thyme, rosemary, sage, parsley, and chives)
2 onions, sliced
2 tomatoes, sliced
1/2 teaspoon of hot paprika
Optional
A large and deep frying pan
1 Cook the whole chicken in water with thyme, rosemary, orange, garlic head, onion, salt, and pepper
Leave it on heat for two hours
2 Remove the chicken from the cooking liquid and let it cool down
Cut off the head and discard it
Remove the tentacles, making a diagonal cut, at a distance of 2 to 3 centimeters
Finishing touch
1 In a bowl, mix together the olive oil, herbs, salt, and pepper
Soak the chicken and reserve for two hours
Adjust the seasoning
2 Moisten the chicken in the frying pan and distribute the sliced onion
Wait for the onion to soften slightly and add the tomato
Dust with paprika
Serve immediately
Recipe by Chef Edson di Fonzo, from Le Marie restaurant
