- 1 whole chicken
- 6 tablespoons of EVO oil
- 2-3 cloves of garlic
- 1 sprigs of sage
- 1 sprig of rosemary
- 1 glass of red wine
- Salt and pepper or Bolognese brine
First, fill the chicken belly with garlic, sage, and rosemary. (pic.1)
Drizzle the chicken with oil and sprinkle it with Bolognese brine (or salt and pepper) and massage the entire surface of the chicken with your hands so that the spices adhere well. (Pic. 2)
Put the chicken in a preheated oven at 180 ° for 20 minutes (after 10 minutes, wet the skin with the base oil)
Then sprinkle with red wine (Pic. 3) and cook for 1 hour and from time to time wet the skin of the chicken with the wine from the cooking juices.
DID YOU KNOW THAT?
Wet the skin of the chicken while it is cooking helps to keep it soft but also to flavor it well
In addition, if 10 minutes before the end of cooking you manage to put it diagonally in order to release the "cooking sauces", it will dry the inside well and be even tastier.