Ingredients
– 1 chicken of 1 kg – 2 large conference pears
– 20 gr. seedless raisins
– 15 gr. Iberian lard
– 1/2 glass of Brandy
– Salt and black pepper
– A sprig of fresh rosemary
For the marinade
– 2 tablespoons of Barbecue Sauce
– 1 teaspoon of Mustard to the Old.
– 1 teaspoon of Rosemary Honey
Elaboration
1- We put the marinade ingredients in a cup, and we put it in the microwave for 5 seconds so that they warm and mix well. We let emulsify.
2- We introduce the raisins into the half glass of Brandy to soak.
3- We turn the oven to 180º so that it preheats.
4- We clean the chicken well of feathers and impurities inside, wash it under running water and dry well with kitchen paper.
5- Season with salt and pepper and place in a baking dish. With a kitchen brush we paint all the chicken with the marinade. We put the lard on top of the breast and the sprig of rosemary.
6- Peel the pears and cut them into quarters and place them around the chicken.
7- Bake for 45 minutes, add the Brandy on top and bake for 20 more minutes.
8- Remove the tray from the oven, sprinkle the raisins, let the roast rest before cutting for about ten minutes.
9- Serve accompanied by pears. A TEN plate at low cost.