Annotate you, Chester It’s an alternative that can be saved when people decide to have lunch at your house! So with that in mind, I wanted to give you an idea for a roast that would be delicious and yield enough to welcome your crowd.
But what is Chester after all?
The Chester is a chicken-like bird that was “developed” through genetic crossing, until arriving at a “chicken”. This objective of crossing several breeds of chicken sought very specific characteristics of larger breasts and softer, more flavorful meat.
Chester is a “brand”
The name “Chester” is a trademark registered by Perdigão, but the term began to be used generically to refer to birds resulting from crossbreeding. Because of this record, competitors usually call it “Christmas bird” or “Fiesta”
Chester’s Versatility
I always find Chester in the markets at the end of the year during festivals and I always come up with a recipe because of the tender and tasty meat. I discovered that this is because “production” starts in February due to the high seasonal demand for availability during the holidays.
90% of the recipes you find out there will be roasted chester, but I can tell you that you can make it grilled or boiled, and it is often accompanied with crumbs or herbs to enhance the flavor.
My recipe
Chester never misses a family reunion around here! I agree that the whole Chester actually looks better on the table, but since most of “my people” are only interested in the breast, I decided to slice it to take up less space on the table, so let’s focus on that!
This recipe is so easy guys, I let it defrost in the fridge overnight. The Chester breast that I bought was just over 1 kilo and was already seasoned, but even so, I added a little more salt and black pepper on both sides.
The sauce ingredients
Then I made a sauce with the following mixture:
- 1 tablespoon of brown sugar;
- 2 tablespoons of balsamic olive oil;
- 1 tablespoon of soy sauce (shoyu);
- 1 tablespoon of olive oil;
Way of doing
Brush Chester’s breast on both sides with this mixture, I secured the skin with a few toothpicks so it wouldn’t shrink and then at the end I removed the skin, but it’s nice to roast with it to keep the meat moist and juicy.
I then lined the baking tray with aluminum foil just to make cleaning easier (but it’s not necessary) and placed it in the preheated oven at 200ºC.
My trick is here, every 15 minutes I took the Chester out of the oven and removed all the liquid from the pan (but kept it in a small container) and then brushed on a little of the sauce and continued like this until the skin was well browned.
The tasty sauce
At the end there was more or less 1/3 cup (tea) of liquid in the pan. I then removed the oil from the surface so that only the “juice” of the bird remained and added 2 generous tablespoons of apricot jam. I then put it in the microwave to heat it up and an incredible sauce was ready that I will always make for my dinner.
Detail, I used zero sugar jelly and I found it delicious for this purpose because it is not so sweet and has several little pieces.
I then made a simple farofa with lots of bacon and onion to contrast with the sweetness of the jelly, I cut the breast in half and then into slices, I placed it over the farofa and on top the apricot sauce. It was delicious!
Performance – 16 slices with a thicker thickness (1 finger) and the size of a palm.
If you’re not a big fan of sweet and sour recipes, don’t miss this video I made with Chester in a different way or this unmissable recipe, but I highly recommend you try this delight.
If you have any suggestions or a good recipe, don’t forget to write in the comments! Don’t forget to tag me on social media and of course, Merry Christmas and a Happy New Year!
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