Christmas represents union and tradition, as well as Perdigão, the best -selling food brand and the most chosen by homes in Brazil¹, which for 90 years celebrates the taste of eating together. The brand is the only one with Chester®, an absolute leader in the category of special birds² and guaranteed presence in the suppers of Brazilians.
To honor this date, Perdigão shares a special Chester® recipe with olive oil and herbs, confit tomatoes and buffalo mozzarella, ideal for making the supper even more unforgettable.
How to make Chester olive oil with confit tomato and buffalo mozzarella
Preheat the oven at 250 ° C for 20 minutes. Remove the bag with the kids from inside the Chester® and set aside. Gently, with your hands or the help of a spatula, separate the skin from the meat and spread 30g of butter under the skin, set aside. Bake in oven at 250 ° C for approximately 20 minutes (no aluminum foil). Remove the baking pan from the oven and cover it with aluminum foil. Regulate the oven to 200 ° C and return the baking dish to the oven. Bake for 1 hour or more, according to the time indicated for weight in the packaging table. Remove the paper, return to the bake until the bird brings together, which takes an average of 1 hour and 30 minutes according to the weight of Chester® and the differences between the ovens. After removing the aluminum foil, brush the bird with the remaining butter and drizzle it every 30 minutes with the baking dish liquids. Let the bird rest for at least 20 minutes before slicing. Serve hot.
Ingredients
- 1 Chester® olive oil and herbs Perdigão
- 200g Bola Type Buffal
- 20 Dutch tomatoes
- 20 tomates Sweet Grape
- 200ml Extravirgin olive oil
- 30ml Balsamic Vinegar
- 30g of margarine
- How much salt
- How much black pepper
- How much fresh rosemary
- How much fresh basil
Measurement Conversion Table
Preparation mode
Chester
- Preheat the oven at 250 ° C for 20 minutes.
- Remove the bag with the kids from inside the Chester® and set aside.
- Gently, with your hands or the help of a spatula, separate the skin from the meat and spread 30g of butter under the skin, set aside.
- Bake in oven at 250 ° C for approximately 20 minutes (no aluminum foil).
- Remove the baking pan from the oven and cover it with aluminum foil.
- Regulate the oven to 200 ° C and return the baking dish to the oven. Bake for 1 hour or more, according to the time indicated for weight in the packaging table.
- Remove the paper, return to the bake until the bird brings together, which takes an average of 1 hour and 30 minutes according to the weight of Chester® and the differences between the ovens.
- After removing the aluminum foil, brush the bird with the remaining butter and drizzle it every 30 minutes with the baking dish liquids.
- Let the bird rest for at least 20 minutes before slicing. Serve hot.
Tomato confit
- Arrange the tomatoes on a medium platter.
- Cover with olive oil and balsamic vinegar.
- Season with salt and black pepper.
- Put a few branches of rosemary.
- Bake in preheated oven at 150 ° C for 1 hour and 20 minutes.
- Remove from oven and set aside.
Assembly
- Arrange the bird in a baking dish around the bird add the buffalo mozzarella and, on top, put the confit tomato, watering the cheese with the tomato olive oil.
Yield: 12 portions
Preparation Time: 240 minutes
