Than chicken chefs rub: 5 tricks that will make baked poultry divinely delicious
Cooked wholea hen- This is the dish with which you can experiment as much as you like. The cooking method may not change, but combining and alternating various additives and seasonings, you will get completely new tastes!
Every cook has some tried and well-provenseasoning set, perfectly revealing the taste of chicken. Revision"With taste"gathered the most interesting combinations of ingredients for rubbing and stuffing chicken from recognized kitchen experts.
How to cook a delicious chicken
Wine, Herbs and Tangerines
Eugenia Bon, author of numerous books on culinary themes, uses herbs, tangerines, wine and honey to cook chicken with a unique Mediterranean flavor.
She puts the chicken on the grill, installed over the baking tray, inside the bird puts several cloves of garlic, a couple of rosemary twigs and 2 mandarins cut in half. Top with a mixture of olive oil, tangerine juice and white wine with a few drops of honey. Eugenia bakes a chicken for 20 minutes at 220 degrees, then covers it with foil and cooks 40 minutes at 170 degrees.
Mario Batali, a popular American chef, restaurateur and kitchen historian, prefers a smoky chicken. If you cook a bird on an open fire, there is no possibility, the master achieves the effect of the grill with a mixture of smoked paprika, caraway seeds and dried sage.
Mario prepares a mixture of 1 tablespoon of paprika, 2 teaspoons of sage, 1 teaspoon of ground cumin, 2 teaspoons of coarse salt and 2 teaspoons of ground black pepper, then adds a little olive oil and a tablespoon of lemon juice. With this, he rubs the chicken, and then bakes it until it is ready at 180 degrees.
Lemon and Herbs
Shelly Lindgren, a sommelier and connoisseur of exquisite flavors, believes that the chicken itself does not need spices and sauces with a pronounced aroma.He assures that the taste of the bird is enough to shade by filling it with several cloves of garlic cut into half, two halves of lemon and twigs of herbs (basil, oregano, rosemary). Outside, the chicken must be peppered, salt, grease with olive oil and bake until cooked at 180 degrees.
Chef Jacques Pepin, to achieve a fragrant crisp, uses mustard, white wine and olive oil. And for piquancy adds soy sauce and Provencal herbs.
Make a cut on the back of the carcass, remove the spine and press down, as if flattening the chicken a little. Spread the carcass with a mixture of 4 minced garlic cloves, 2 tablespoons of Dijon mustard, 2 tablespoons of white wine, 2 tablespoons of olive oil, 1 tablespoon of soy sauce, 1 teaspoon of Tabasco, 1 teaspoon of dried Provencal herbs and 0.5 teaspoon salt.
Place the carcass on a frying pan with the skin up and fry for 5 minutes, then place the frying pan in the oven and bake the dish at 180 degrees until cooked.
The James Beard Foundation Award nominee in the nomination "Best Chef of New York" Floyd Cardoz uses a secret ingredient - a butter with aromatic additives for cooking chicken.
In a food processor, he interrupts cilantro, mint, cloves of garlic, slices of fresh ginger root, a little chili pepper and lime juice. It adds softened butter to the mixture, a pinch of ground pepper and cloves, as well as salt. Spicy and spicy? Of course, because the master is from India!
With fragrant oil, he rubs the chicken inside and out, then leaves it in the fridge for 4 hours. After that, bake until cooked at 220 degrees.
Date: 16.10.2018, 04:29 / Views: 85234
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