Recipes with Whole chicken legs with backbone

Basil Chicken

Blend basil leaves and olive oil together into a green puree. Carefully lift the skin on the chicken pieces and butter pieces with half the Basil puree (save the other half for vegetables). Put the skin in place, season with salt and pepper. Fry the chic

Kyllingragout

Fill a pot halfway with water and add a lemon, cut in half, 1 bay leaf, vinegar and a little salt. Cut the stems of the artichokes. Starting from the base of the Artichoke and cut with a vegetable knife all the leaves away and then remove the artichoke bear