Ernest Reynoso Gala


Roast Spanish Chicken (Pollo Iberico)
by Ernest Reynoso Gala


2 Magnolia chickens (separate skin from flesh)
2 heads garlic pounded with skin on
3 tbsps. peppercorns
2 tbsps. paprika
3 tbsps. soy sauce
2 tsps. sesame oil
1 cup olive oil or any vegetable oil
1 tsp. rosemary leaves,
1/2 tsp. each of basil and oregano
2 tbsps. rock salt


Mix all ingredients and spread marinade inside and outside of chicken. Tie legs, transfer to cellophane and tie loosely with string. Transfer to tray and roast for 90 minutes. Open cellophane and continue roasting for another 15 minutes. Let cool, then transfer to serving platter. Add one-half roasted potatoes.



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