Lots Of Cervical Mucus B4 Period

Pollo limone e miele

For once, a recipe for cooking the whole chicken.

Yes, the chicken I cook it often, but almost never the whole chicken, actually. I prefer other poultry such as ducks, guinea fowl and geese, but this time I made an exception.

The drama was to decide which pot to use, because here on the island do not have my fabulous pot for poultry in aluminum! Eventually the solution was a bit '... suddenly, but I did.

lemon chicken and honey

A small whole chicken (*)

yogurt

fresh juice lemon

fresh myrtle

green pepper, salt

garlic, oil

honey

Preheat oven to 180 degrees so that it is very hot when entering the pot with the chicken.

Rinse the chicken already cleaned and gutted and put it in a pot containing it correctly and has a lid to close properly (!).

Squeeze two lemons, strain the juice and add half jar of natural yoghurt, olive oil, little salt, freshly ground pepper green.

Crush two cloves of garlic, leaving the shirt and place in pan.

Coarsely chop the fresh myrtle leaves and add to the sauce and lemon yogurt.

Sprinkle the chicken with some 'seasoning, fry on the stove over high heat on all sides, sprinkle a little' and put in oven pot tightly closed, on the middle shelf. Every eight to ten minutes, then stir and pour in the sauce.

After about thirty minutes remove the pan from the oven, uncover, place it on the stove over medium heat, sprinkle with seasoning and other melt lentamente un cucchiaino di miele sul pollo per permettere alla pelle di “dorare”; dopo circa 10 minuti rigirare il pollo e ripetere l’operazione con un altro cucchiaino di miele. Infine terminare la cottura.

Mi rendo conto che questa ricetta non è proprio veloce, ma cuocendo il volatile in questo modo (fornello, più forno a pentola chiusa, più fornello) si dovrebbe mantenere tutta la morbidezza delle carni, anche grazie alla presenza dello yogurt.

Se vi dovesse avanzare un po’ di condimento, after removing the chicken from the pot, and all versatecelo "defatted" Fund mixing thoroughly, simmer a minute and pour the sauce obtained by filtering it very well, in a small bowl, so that we can serve directly on the table at will.

Serve this dish I expected a simple black salsify, boiled and seasoned with a little olive oil, with its bitter taste, good contrasts the sweetness of chicken (this time are adamant impervious to any instance regionalistic: it is called salsify! allows you up to a "bitter root "!..).

(*) or a big chicken: the recipe does not change, but calculated cooking time longer.

to pair with wine, I suggest another wedding north-south in my opinion, can take a Sauvignon Collio, DOC, or a delicate white from Friuli, the province of Gorizia, place, for another, which is particularly dear to me.