Petuk (smoker)

  • Time 2 hours
  • Servings 6 People
  • 1 Vegetables to purify and squeeze, slide olive butter and set up to 180 degrees of oven for 15 minutes.
  • 2 Slice the beet (court) in six parts, wrap the flour and fire the olive and cream oil in the mixture to the good crust, that is, it will be almost ready for you.
  • 3 In a pot or a fat-dong duck, put a rooster on top. Don't brush, squeeze the flat side of the knife and send it to the pot. Ambassador, later, add rosemary and thymyan, salt and pepper. Lift all the wine, cover the lid, and put 30 minutes of medium fire. You can't go to the pot and you can't do anything!
  • 4 Spirit to warm up to 180 degrees. And there's still 40 minutes under the roof.
  • 5 As long as the rooster is in the oven, wet the cheviser on the packing instructions, we'll put a half sauce in it at the end.
  • 6 Put it on the dish, top of the rooster. The sauce will be cured and delivered separately.
Nutrition Facts
  • Calories 901
  • Total Fat 59,2 g
  • Protein 45,1 g
  • Total Carbohydrate 901 g
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