Preparation

1. Make the clean whole chicken, spreading it with the jam of Granada. Add the garlic clove, salt and fine chili. Mix well and let stand in a fridge for 2 hours minimum or throughout the night.
2. Prepare the vegetables: peel and cut the carrots in canes filleting the tip. Also in slices.
3. Bake at 180º The chicken in a large tray, paint gently with oil. Cocinate for approximately 45 minutes (it will depend on the weight). Get wet with his juice.
4. Scald about 7 minutes the potatoes and carrots. Add vegetables; Baby peeled onions, potatoes and carrots when the chicken is in the middle of cooking. Dilute the teaspoon of Elixir Energy Cokare in a tablespoon of virgin olive oil. Paint with oil and elix the chicken and vegetables.
5. Remove the grains from the Granada. Before serving, extend the grains of the Granada and add pearl.