A partially boned chicken is very easy to prepare if you use a very sharp knife. The bones of the breast and back are such that the chicken is much flatter and reduces the cooking time away. Taste the marinade and grilled, really special and will remain moist and juicy. Chicken prepared this way is also good roasted in the oven.
You will need:
1 chicken - average 1 to 2 kg chopped herbs of your choice ½ cup cooking oil ¼ cup of vinegar or lemon juice or a mixture ofthe two Salt and pepper Small pinch of nutmeg, cloves and allspice (all powdered) ¼ cup tomato sauce (bottled) ¼ cup barbecue sauce or chutney 2 tablespoons sugar, white or brown. This fits with all the other flavors, such as giving the cooked meat is a good color.
Method:
Preparing the chicken:
Put the chicken on a cutting board Grasp the legs and wings in succession, then turn again to break the joints Cut the tips of the wings Incision through the skin from the front toback to the backbone Turn the blade at an angle and cut the skin and flesh from the bone Grasp the skin with your free hand and gently pull it from the bones Cut between the ribs and breast meat, pushing the breast meat apart Carefully cut the sternum Be sure not to cut through the skin Turn the chicken around and repeat on the other side Carefully cut between the joints at the top of the drumsticks and wings Remove the casing, made fromSternum with ribs and the back cavity
Marinade
Slide the wings and legs to the sides Spread marinade generously over the inside of the chicken Fold the wings and drumsticks to hit inside, up the blanks. Put the rest of the marinade in a bowl that will hold the chicken up close Place the cut side down in marinade chicken Coat the chicken with the marinade, cover exposed to good Cover the bowl in the refrigerator for at least 4 hours, it will motDamage
Storage:
The marinated chicken is kept in a plastic bag and frozen
Or use for about a month after
0 comments:
Post a Comment