POLLASTRE AL FORN - CHICKEN ROAST

Ingredients:
1 pollastre
sal
curry
farigola
sàlvia
romaní
alls
1 copa de conyac
una mica de llard de porc ibèric

Preparació:
Fregar el pollastre amb una mica de llard.
En un bol petit barrejem sal i curry per sal·lar el pollastre, el posem en una bandeja de forn juntament amb les herbes i els alls, i sense oli, i l'enfornem a 180º.
Passada una mitja hora, donem la volta al pollastre i tirem el conyac. El deixem fins que estigui cuit.
Fregim unes patates i uns tomàquets madurs per acompanyar.

- English version:

Ingredients:

1 whole chicken ready to be roasted

salt

curry powder

thyme

sage

rosemary

garlic

a glass of cognac

a little amount of lard 

Procedure:

Rub the chicken with lard, not a huge amount of it but only for the spice mixture to stick to the chicken. In a small bowl we mix salt, curry, the garlic (cut in small pieces) the herbs and we rub the chicken with that mixture. We place the chicken in an oven sheet pan and we put it in the oven (180ºC). 

After 30 minute we turn the chicken around and we pout the cognac on it and we leave it in the oven until it is roasted. We can fry some tomatoes and potatoes to garnish it.