CORNISH CHICKEN WITH ROSEMARY AND GARLIC

Ingredients

Chicken

4 cloves of garlic, peeled and crushed

2 tbsp. smoked paprika

1/3 cup (80 ml) coarse salt

1 lemon (juice)

1/2 cup (125 mL) olive oil

1/2 cup (125 ml) of water

Leaves of 3 branches fresh rosemary, chopped

2 800g Cornish Chickens

Ground pepper

Rat Earth Pomems

24 ripe potatoes

2 rosemary branches

2 cloves of garlic, peeled and crushed

Salt and pepper from the mill, to taste

Olive oil

Preparation

Chicken

1. In a small robot or with a mortar, crush garlic, paprika and coarse salt.
2. In a bowl, combine lemon juice, oil and water.
3. Add garlic and rosemary.
4. Mix everything well.
5. Rinse chicken and pat dry to dry.
6. Cut it by following the spine on one side with scissors.
7. Repeat on the other side of the spine and remove the bone (or ask your butcher to do so).
8. Place the chicken in a glass dish and drizzle with the marinade.
9. Refrigerate 1 hour, turning occasionally.
10. Oil barbecue grills and preheat on high heat.
11. Drain the chicken and place it on the bottom rack, on the side of the skin.
12. Grill for 10 minutes and watch the cooking so that the poultry is not exposed to open flames.
13. If necessary, water the flames with a small stream of water.
14. Brush with the marinade while cooking.
15. Return to the side of the flesh and cook for 15 minutes.
16. Transfer the chicken to the top rack for indirect heat.
17. Cover and cook for 15 minutes. 
18. Serve this dish, accompanied by mashed potatoes.

Potato potatoes

1. In a double layer of aluminum foil, combine the whole rat, rosemary, garlic and olive oil; season.
2. Cook in foil for 30 minutes, turning regularly.
3. Remove grids.
4. Open the foil without tearing the aluminum.
5. Mash the rats with a fork, add a drizzle of oil and put the foil on the grates until the potatoes lightly brown.