The roast chicken can be a horror if it has been cooked poorly - anyone who has been about to drown with a stiff breast like mojama knows what we are talking about - and a real delicacy if a good product is chosen and prepared in conditions. Eugeni de Diego, in his restaurants A Pluma, embroiders it in such a way that it has become a center of Barcelona pilgrimage. The reasons are obvious: juicy meat in all cuts, deliciously crispy skin, incredible wings and thighs that should be priced more than those of Messi and RuPaul together.
How do they get the best out of chicken? Applying in its preparation techniques that are usually used in haute cuisine. What catches you a little far and you can not go to blow your teeth to their wings (those of the chicken, not those of Eugeni de Diego)? Press play, soak up his knowledge about the marinade and cooking of this popular bird and apply it when you prepare chicken at home to get a gourmet version.