Chester

Ingredientes:

  • 1 chester grande, sem miúdos
  • 1 colher (chá) de sal
  • 6 colheres (sopa) de suco de limão
  • 2 dentes de alho amassados
  • 1 xícara (chá) de salsa e cebolinha verde picadas
  • 1 colher (chá) de pimenta-do-reino
  • 1 folha de louro picada
  • 4 colheres (sopa) de vinagre
  • 4 colheres (sopa) de azeite de oliva
  • 1 xícara (chá) de caldo de galinha preparado
  • 10 fatias de toicinho defumado

Molho:

  • 3 colheres (sopa) de manteiga ou margarina
  • 2 colheres (sopa) de salsa e cebolinha verde picadas
  • 200g de cogumelo fresco cortado em fatias
  • Sal e noz-moscada a gosto
  • 1 copo de requeijão

 Modo de preparo:

  • Comece a preparar o chester na véspera.
  • Limpe bem o chester por dentro e por fora.
  • Coloque-o numa bacia de cozinha, cubra com água fria, junte 2 colheres (sopa) do suco de limão e deixe de molho por cerca de 2 horas.
  • Enquanto isso, numa tijela, misture o alho, a salsa e a cebolinha, a pimenta, o louro, o azeite, o suco de limão restante e o vinagre.
  • Tire o chester da água e enxugue bem com papel-toalha.
  • Esfregue os temperos por dentro e por fora da ave, coloque-a numa tijela e regue com caldo de galinha.
  • Envolva-o em filme plástico e deixe na geladeira até o dia seguinte.
  • Na hora de preparar, preaqueça o forno em temperatura alta (220º).
  • Forre uma assadeira com folhas de salsão (ou rodelas de batata).
  • Coloque o chester por cima, virando as asas para trás, cruzando e amarrando as pernas.
  • Sobre o peito do chester coloque o toicinho, cobra com papel de alumínio e leve para assar em forno preaquecido, por 15 minutos.
  • Retire o papel alumínio, aumente a temperatura do forno para (330º) e deixe assar até ficar bem dourado.
  • Enquanto o chester assa, prepare o molho.
  • Numa pánela, derreta a manteiga (ou margarina) e refogue a salsa, a cebolinha e o cogumelo em fogo alto, mexendo sem parar, por cerca de 5 minutos.
  • Tempere com sal e noz-moscada a gosto.
  • Acrescente o requeijão, misture bem e cozinhe em fogo médio, até obter um molho espesso.
  • Coloque numa molheira.
  • Passe o chester para uma travessa, decore a gosto e leve-o à mesa acompanhado do molho.

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