THE PEKA-CHARRED BIRD

(Our Play on Croatian Shortcut Peka)

THE PEKA-CHARRED BIRD

Ingredients: 1 Whole Chicken (halved), 600g Potatoes (halved), 2 Red onions (quartered), 2 Carrots (chunks), 1 tbsp Dried Rosemary, 1 tbsp Dried Sage, 1 tsp Salt, 100ml White wine, 50ml Olive oil, 50g Lard...

Ingredients

  • 1 Whole Chicken (halved)
  • 600g Potatoes (halved)
  • 2 Red onions (quartered)
  • 2 Carrots (chunks)
  • 1 tbsp Dried Rosemary
  • 1 tbsp Dried Sage
  • 1 tsp Salt
  • 100ml White wine
  • 50ml Olive oil
  • 50g Lard

Cooking Method

  1. The Coat Rub chicken and veg with lard and dry spices.
  2. The Bloom Whisk wine and oil; pour into a deep heavy pot with the bird; add a tiny 20ml splash of water to bloom the herbs.
  3. The Swell Cover with a heavy lid (or foil). Roast at 200°C for 45 minutes.
  4. The Scorch Uncover; roast at 230°C for 15 minutes until the skin is a blackened, charred shield.
  5. The Final Flourish Finish with raw fresh rosemary and a rain of raw olive oil.

Cuisine: Balkan

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