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Ave Navidad Especial

      8 People                    2H 10MIN.    

Are you out of ideas of what to serve your family for Christmas? Ave Navidad Copacol is the perfect solution! It is a chicken created, cultivated and prepared especially to be served during the Christmas period. It serves the whole family and has a very special flavor.

In this recipe, to intensify the flavor of the bird, we use ingredients with striking flavors. Among them: white wine, orange juice, orange zest and banana farofa.

The citrus and strong flavors of fruit and wine give the chicken an even tastier touch. Check out the recipe and make your Ave Navidad Especial!

__ __ Ingredients     List

  • 1 Ave Navidad Copacol

  • 2 cups dry white wine

  • 1 and ½ cups of orange juice

  • Zest of 1 orange

  • 1 minced garlic clove

  • Salt and black pepper to taste

  • 1 tablespoon of olive oil

  • 1 cup room temperature butter

  • ½ onion chopped

  • ½ cup chopped parsley

Sauce:

  • 1 tablespoon dry white wine

  • 1 tablespoon of orange juice

Crumbs:

  • 3 ripe plantains, chopped

  • 100 g of melted butter

  • 1 cup chopped onion

  • ½ cup chopped chives

  • 250 g of cassava farofa

  • Salt and black pepper to taste

  • 500 ml of soy oil for frying.

__ __ Preparation       mode

Crumbs:

  • Fry the chopped bananas in hot oil until golden. Place them on a plate with absorbent paper to remove excess oil.

  • In another pan, place the butter and the chopped onion and let it brown, then add the farofa and the fried bananas and mix well. Finish with salt, pepper and chopped chives, set aside.

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Ave Christmas:

  • Place Ave Navidad Copacol in a plastic bag to create a special sauce that will intensify the bird's flavor even more.

  • Pour the orange juice, white wine, salt, pepper, onion and parsley and mix everything, spreading well throughout the bird (be careful with salt and pepper, as the bird is already seasoned).

  • Rub the minced garlic and orange zest over the chicken breast, close the bag and set aside in the fridge for approximately 8 hours.

  • Remove the bird from the plastic bag and reserve the marinade for later making the sauce, place the bird on a large platter, gently lift the skin from the bird's breast, pushing it with your hand and spread the softened butter (this process will keep the meat from its succulent bird), lower the bird's skin again and follow the recipe.

  • Stuff the bird with the farofa, reserving what's left to decorate the dish, sew the opening of the bird with a thick needle and sewing thread or thin string.

  • Secure the wings to the breast with toothpicks and tie the two legs with a thread or thin wire so that they are well aligned for the moment to serve.

  • Bake in a preheated oven at 180°C for approximately 1h40min, increase the temperature to 220°C and leave for another 30 minutes to brown.

Sauce:

  • For the sauce, place the reserved marinade in a pan and take it straight to the fire, add 1 spoon of wine and 1 spoon of orange juice, mix and let it boil until it thickens. Place in a gravy boat.

  • Serve the bird accompanied by this sauce and the rest of the stuffing farofa.

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