Galinha Assada com Mostarda

Name: Galinha Assada com Mostarda
Cuisine: Brazilian
Ingredients: ½ cup jabuticaba jam or preserve (see Note); 1 tablespoon Dijon-type mustard; 1 tablespoon all-purpose flour (optional); 2 sprigs parsley; 1 tablespoon olive oil; 1 pound young mustard greens or 2 bunches watercress; 1 pound young mustard greens or 2 bunches watercress; ½ cup jabuticaba jam or preserve (see Note); Toasted Farofa, Fried Bananas, and Simple Boiled White Rice, for serving; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; ½ cup chopped fresh parsley; Toasted Farofa, Fried Bananas, and Simple Boiled White Rice, for serving; 2 3½- to 4-pound roasting chickens; 6 sprigs marjoram or oregano; 6 sprigs marjoram or oregano; 1 medium onion, quartered; 1 celery rib, chopped; 1 small bay leaf; 4 whole peppercorns; Kosher salt and freshly ground pepper to taste; Kosher salt and freshly ground pepper to taste; 2 small tart oranges; 2 to 3 tablespoons olive oil

Roasted Chicken with Mustard Greens

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

2 3½- to 4-pound roasting chickens
6 sprigs marjoram or oregano

Americas
Brazil
São Paulo
Main course
Preserve
Gluten-free

Method

Cut the wing tips from the chickens at the second joint and discard the interior fat. Reserve wings, neck, and giblets for stock. Wash the chickens and pat them dry.

Place a small sprig of marjoram or oregano between the skin and flesh of each breast. Season the cavities with salt and pepper and add a sprig of the remaining marjoram to each cavity. Prick the exterior skin of the oranges