ingredients

1 roasted chichen

1/2 garlic cloves

1 teasepoon salt

1/2 lemon cut in wedges

1/2 teasepoon ground black pepper

method

Prepare the brine , combining garlic water, salt and pepper and olive oil in a blender

stir in bay leaves . place chichen in a large resemble plastic bag or in a non recitable bowl

Pour the brine all over the chichen or in a bowl . Add the already squeezed lemon wedges . pour the brine in a bowl . add the squeezed out of the air from the bag and seal or place it in a plastic wrap over the chichen in the bowl . refrigerate 24 hours . Remove the chichen from the brine .

Sprinkle salt and pepper in a roasting pan breast side up . roast for about an hour and a half until the juices run clear from the tights when pierced with a fork . Roast for about 1hour, Tights should have the internal temperature of 175/c. Let to rest for 10 minutes before carving or serving .

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