Chicken meat, is currently the cheapest on the market, in addition to this and due to its price even pays off fatten chickens with chicken or chemically unhealthy substances for our body, since economically compensated; therefore consuming chicken meat in addition to savings in practice shopping cart are consuming one of the healthiest meats for our body.

Made this introduction will prepare in this post the Roast Chicken Recipe, which we will be very useful when you do not have much time to cook or want to prepare a low-fat recipe, accompanied by a salad, prove a formidable meal.

Let’s go, Foodies !!!! ,, 😉


– A chicken or chicken parts, stringer, back, wings ….
– Olive oil
– Lemon and salt.
– A bay leaf (optional).

We light the oven to maximum.

We started putting the pieces of chicken in a baking pan, we spread the olive oil, salted or squeeze half lemon, according to the amount of chicken that we will prepare, over the meat.

We put the pan in the oven and we will be turning the meat every 15 minutes or so until it is fully gold while we are going watering with juice.
Moreover as with the Roast Lamb Recipe and roast in general all is essential to monitor the amount of water in the pan; if there is too much water, the skin of the flesh did not stay crispy and if there is little water, burn the skin; therefore, every time we turn the chicken water correct, ie, if this dry griddle pour some water over the meat, we can also take water mixed with lemon juice, so until fully browned on all parts.

In case we cook a whole chicken in the carnage we leave it completely clean and at home, we tie it with twine, from the neck to the uprights, so we avoid disposing while cooking. Also we spread olive oil and salt inside.





This week has given me a wild rabbit, freshly hunted the poor ….. so I stand to not prepare a classic Rabbit Recipe, like all stews and very easy to practice, paying attention to the raw materials we use Rabbit especially since today is very difficult to find a wild rabbit to cook.
What is the difference between this and the one who usually buy in the supermarket?
As the difference I like barnyard with chickens, it is the color of the flesh; in animals that are not farm-raised meat is darker and a little hard, pay attention to the cooking time, the result is a much more tasty meat.





– 1 Wild Rabbit.
– 2 cups of Chicken Soup Recipe.
– 1 onion.
–  1/4 small onions.

– 1 Glass of red wine.
– 1 Glass of white wine.
– A garrison potatoes.
– Pepper, bay leaf, salt.
– Olive oil.

Let’s go, Foodies !!! 😉
Cut the rabbit into medium or small chunks, according to our taste, and the difficulty we find if we do at home with our kitchen knives.
Rabbit started frying in a pan with olive oil, for we use the high heat.
Then we had a pan, in which we add the chopped onion, when lightly browned add cups chicken broth, leave it to medium heat and when it starts to boil add the wine glasses, below add the salt, bay leaf and pepper, leaving it to medium heat for about 20-30 minutes, stir occasionally with the pan handles so that all ingredients are blended.
In another skillet with olive oil a little gilded potatoes already peeled and washed garrison and onions to put them below the pan with the other ingredients.
When the broth and this thick, turn off the heat and let rest until lunchtime.