Celebrate the holidays like you would in Spain with Chef Javier Romero's Baby Goat recipe. Also, stop into Taberna del Alabardero to try some of his other delicious dishes.
For a Party of 10
(for best results do in wood oven)
14-16 Pounds of Whole Baby Goat
Half Pound Pig Fat
5 Bay Leaves
2 Pounds of Water
4 oz Salt
1/2 Pound of White Wine
2 Pounds of Potatoes (sliced)
2 Garlic Halves
1 Onion
Olive Oil
First cut the baby goat in sections. Pile the potato slices on the bottom of the pan with the garlic, onion, olive oil, bay leaves and pig fat, salt and water. Place the baby goat on top of all the ingredients- it's very important to put the baby goat on the skin side face down sprinkle baby goat with salt. Baste the salted baby goat with pig fat. Put in the oven at 350 degrees for 30-35 minutes.
(for best results do in wood oven)
14-16 Pounds of Whole Baby Goat
Half Pound Pig Fat
5 Bay Leaves
2 Pounds of Water
4 oz Salt
1/2 Pound of White Wine
2 Pounds of Potatoes (sliced)
2 Garlic Halves
1 Onion
Olive Oil
First cut the baby goat in sections. Pile the potato slices on the bottom of the pan with the garlic, onion, olive oil, bay leaves and pig fat, salt and water. Place the baby goat on top of all the ingredients- it's very important to put the baby goat on the skin side face down sprinkle baby goat with salt. Baste the salted baby goat with pig fat. Put in the oven at 350 degrees for 30-35 minutes.
Take out and flip the skin face up and add the white wine. Place back for 30-35 minutes more to get the skin crispy with a nice color. Serve.
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