ReceptnaptárStyrian Pullet
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Ingredients
Method
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- Rinse the cleaned pullet and pat it dry with paper towels.
- Using the tip of a sharp knife, make small slits in the skin and lard it with thin bacon strips, distributing them evenly over the breast, thighs and back.
- Season generously with salt, inside and out.
- Preheat the oven to 200°C. Put 2 tbsp lard and 150-200 ml water in a roasting pan, then place the pullet in breast-side down.
- Roast like this for about 30 minutes, then turn it over so the breast is on top.
- From here on, baste with the pan juices every 10-15 minutes; if the fat starts to catch, add a little water underneath.
- Roast for about 1 hour to 1 hr 15 min in total: the meat is done when a meat thermometer in the thickest part of the thigh reads 74°C and the skin is an even, deep golden-brown and crisp.
- Remove from the oven, rest for 10 minutes, then carve and serve drizzled with the strained pan juices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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