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Dia 62: Com que fa dies que fem cuina tradicional catalana, toca una altra "marranada" de domingueo 😍
Rar és que no tingui un quilo d'aletes de pollastre al congelador per versàtils: valen pel caldo, per rostir i fer salses, per arrebossar i fregir... O per fer amb barbacoa! Image
Les marinarem un dia sencer amb herbes, salsa barbacoa, brandi, taronja, llimona, alls i ceba de Figueres!
La marinada les hidratarà i els donarà un extra de líquid que ens ajudarà que no quedin seques. Image
Ceba tallada, alls partits sense pelar, pell i suc de taronja... ImageImageImageImage
Pell de llimona, brandi, herbes (fonoll fresc, romaní i farigola) i barbacoa al gust! ImageImageImageImage
Ho remenem bé i ho pastem a un bol gran amb les aletes. Ben massatjades! ☺️
Filmades i a la nevera fins el dia següent... ImageImageImageImage
El dia següent les posem al forn a 180° un mínim d'una horeta, remenant un parell de cops, i quan siguin daurades a devorar! 🌿 ImageImageImageImage
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