How to prepare a good meal of fried poultry with seasonal vegetables
If you want to make a good meal, the name is "Gallo Al Horno Con Veredonia". This is the wonderful thing about fried poultry and seasonal vegetables.
Choose the fat and tender bird first, and choose the one with bright fur and healthy health. Kill it and clean it, remove the hair and remove the dirt, and be sure to keep it clean. With salt, pepper, cinnamon, ginger and other ingredients, finely grind it into a powder, apply it to the body of the bird, marinate it in the utensil, and wait for it to taste. This ingredient can also increase the fragrance of the bird, adjust its taste, and make it salty and light, and spicy to the bone.
In time, prepare all kinds of seasonal vegetables, such as eggplants, peppers, melons, and beans, to be selected according to the season. Cut into small pieces, of moderate size, for easy cooking without losing their shape. Fry in oil until its color changes, the aroma is slightly released, and it is served on a plate.
Take the cured poultry and place it in a grill. This vessel should be made of pottery, and the heat transfer is uniform, so that the inside and outside of the poultry can be cooked through. When the vegetables are fried, they are surrounded by the poultry and put into the oven together. The temperature of the oven should be moderate. First, heat the outside with a strong fire, so that the skin is quick-dried and fragrant; then turn to a gentle fire and slowly bake the inside, so that the meat is cooked and tender. In the meantime, it takes time to observe, flip the bird's body, so that it is heated on all sides, so that it will not be burnt.
When the bird skin is golden, the meat is cooked and fragrant, and the vegetables are also soft and rotten, the best meal is ready. This meal is also tender, and the vegetables absorb the fat fragrance of the bird, which is unique. It can be said that the color and fragrance are complete, and it is suitable for wine and dinner. It is also a good product for banquets.
