divendres, 1 de març de 2013

POLLASTRE A L'AST


Mireu quina pinta que fa, dorada i saborosa...
Hola a tots, desprès d'un més d'infart, (amb molta feina, vull dir, no d'infart de miocardi), us penjo una recepta molt fàcil de fer i molt bona, que serà la festa de la casa per a grans i menuts. Es tracta del pollastre a l'ast. Me'l feia ma mare de petit, (en diumenge) amb un aparell que li anava pegant voltes dins al forn, i era com si fos una tele, ens passàvem mig matí al terra asseguts mirant com la carn s'anava fent rossa, i olorant aquell aroma de frígola i romer... quins records!!

Els ingredients (per quatre persones) son:
  • un pollastre,
  • mitja llima,
  • mantega,
  • romer, frígola, i llorer
  • sal i pebre negre molt.
En aquest cas, jo vaig optar per tallar-lo a trossos per que es cogués més ràpid, però es pot fer sencer, i queda fantàstic, i potser més bonic per a les presentacions i fotografies. 
En primer lloc, el netegem be, l'assequem mínimament, tallem la punta de les ales, i el coll, i el salpebrem per dins i fora. Posem romer i frígola per dins i per fora (aquí pot haver moltes variants, hi ha qui li agrada l'all, qui posa herbes provençals, etc., per a gustos colors), i li posem una fulla de llorer en l'interior.


Tot preparat abans d'anar al forn.
Tallem uns daus (petits) de mantega, i en posem un parell dins del pollastre, i l'untem per fora, (jo vaig posar un dau damunt i arreando). Amb una forquilla punxem la pell per tot arreu, sobretot pel pit, per que no quedi estopenc. Tallem una rodanxa de llima, i la posem dins del pollastre, o en un costat de la safata, i exprimim la resta damunt, i ja està llest. Al damunt, jo he afegit un rajolí d'oli d'oliva, perquè m'agrada el sabor que li dona, però de fet no caldria, perquè ja queda be tal qual.

Amb el forn pre-escalfat el posem 10 minuts a 220ºC, per que la pell es faci rossa, (encara que ara no ho veureu) i una hora a 190 ºC. Si mentre es cou, el remulleu amb el seu suc dues o tres cops quedarà més cruixent i saborós. Si el feu a trossos, com jo, a la mitja hora, li podeu pegar la volta als talls, i així quedaran daurats pels dos costats. 
A més, per acompanyar podeu fer qualsevol cosa, perquè combina be amb quasi tot. Potser el més típic son unes pataques fregides, però m'agrada tant la conjunció, que no me vaig poder resistir. Si voleu també podeu fer escalivada, carxofes, o el que més us agradi.
Que vagi de gust!!

  

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