Cochinhas

Ingredients for 1 servings:

• 1 large chicken
• 1 liter of salt water
• 1 pinch(s) of salt and pepper
• 3 garlic cloves, very finely diced
• 1 small bunch of fresh parsley, finely chopped
• 3 tbsp olive oil
• 1 liter of water (chicken cooking water)
• 1 kg flour (type 405)
• 1 egg(s)
• 1 bowl of breadcrumbs
• 1 bowl of milk
• e.g. oil or fat for frying

Instructions

Working time approx. 3 hours; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

Brazilian dough balls, makes about 50 pieces

For the filling (recheio), boil the chicken in salted water until very tender. Drain and, very importantly, keep the water for the dough! Remove the chicken from the bones, remove the skin, and shred the meat into small strips using a fork (be careful not to leave any gristle, etc.). Heat the oil in a pan, add the onions and garlic, then the chicken, and season lightly with salt and pepper. Mix in the finely chopped parsley. For the dough (massa), bring the chicken cooking water to a boil, add a pinch of flour, and then pour in all the flour, stirring constantly to avoid lumps. While it’s still hot, knead it into a ball. Roll out smaller dough balls in your hand, make a well in the center, and then add the meat filling. Pull the dough up and shape it into a point at the top. The dough balls should look like small chicken thighs. For the breading, roll the “chicken legs” in an egg and milk mixture, let them drain, then coat them in breadcrumbs. They can then be frozen for parties or deep-fried straight away.