Bejlík

INSTRUCTIONS

• 1
  Remove the skin from the breasts. Cut the onion in half and then slice it into thin half-moons. Roughly chop one clove of garlic and peel and finely grate half of the ginger.
• 2
  Place the skin in a saucepan, fat side down, cover with onion, garlic, and ginger, and let it slowly render and soften over low heat for 10 minutes. The skin will release fat during this time. Then increase the heat to medium and sauté for another 5 minutes, stirring occasionally.
• 3
  While the onion and other ingredients are softening, crush the remaining garlic, ginger, and salt in a mortar and pestle, and rub this mixture over the surface of the breasts.
• 4
  Once the onion and other ingredients are golden brown, remove the skin from the saucepan; you will no longer need it. Place the breasts, meat side down, and sear them until the garlic becomes fragrant. Pour in enough broth to cover half the height of the meat, cover with a lid, shake the saucepan slightly, and place it in the oven. Bake for 30 minutes at 180 degrees, then reduce the temperature to 150 degrees and bake for another 20-25 minutes, depending on the size of the meat.
• 5
  Slice the roasted meat. Blend the pan juices until smooth, or strain if necessary, and serve as a sauce. Boiled or roasted potatoes and red cabbage are particularly suitable with Bejlík.