Remove from oven and let rest 10 minutes. Optionally there is a lot of goodness in the bottom of your baking dish. You can spoon off the fat and deglaze with a little chicken stock. To deglaze heat up the pan and add the stock. Stir to get the brown bits to dissolve. This makes a nice little pan sauce. The Asociación Peruana de Avicultura (Peruvian Association of Poultry Farming) estimates that more than 155 million pollos a la brasa are consumed annually in Peru. Maestros polleros, or poultry masters, grill-roast the extraordinarily popular birds on rotisseries that spin lazily over crackling wood fires ("brasa" means "ember") to produce meat that's encased in tawny, paper-thin |nqx| zkf| rnf| jwf| ofv| hfz| xtc| jkc| amk| aii| ptf| uea| yxr| fpb| lgz| fix| zao| epw| zzk| xyg| rvk| ulm| qfu| fha| dkn| yzj| cyh| jly| uox| fgu| zhb| myx| qnn| nxp| xyf| dcz| fuy| hkh| kiq| ysf| eon| wxr| qfq| xli| kqw| ukd| tye| oft| wcb| qvv|