Ok, let's get lost in a wonderful, horrible and complete happy A world of chicken gibes! Okay, because we are about to make a culinary journey: a descent in the middle of a feathers, doing a bright and fresh tasting show. I go, Mr. Saucisse, lead you in this process and You He will witness Gibbet's true craft. Not just a plate; This is a statement. Soft challenge. Evidence of the raw and cruel beauty of birds.
Now I understand that some of you may think, "Gibbet Chicken? It looks ... it looks." And that, I say: Exactly! This is a question that shows the feeling of the bird, removes from any decoration, saves in a way that forces the right aromas external. It's a piece of good feelings, dance and death, amazing leader. Let's start.
Gibbet Monsieur Saucisse Chicken - Bold Recipe
(Note: This recipe uses a Right Specific Methods: Quickly think of broken frozen water. Do not try without appropriate instruments and understanding.)
To go back: 4 portionsPreparation Time: 30 minutes
Cooking time:
- 15-20 minutes (more ice bath)Ingredients:
- 4 Almost from the leather chicken bone (about 6-8 jaguars each)-
- Choose a good quality bird; The best bird, the best gbet.
- 1/2 cup of dry white wine (white cabernet is ideal)
- 1/4 cup of brandy (a touch of high luxury experience)
- 2 tablespoons of oil (extra -virgo, of course)
- 1 teaspoon of paprica smoke (add fine and pinch of sadness)1/2 teaspoon of black pepper, only ground1/4 teaspoon of salt (to taste, but remember, salt
- to improve The Spirit, does not drown.)
- 1 cup frozen water
Basically important for the conservation process.
- Legal and broken parsley (in the description - think as a whispered greeting)Instructions:Moderation: This is the most important step. Cave
- taxation You should bathe cold water for at least 15 minutes, preferably again. The cooling process is fundamental. We created a moment of consciousness, original answer.Step: Beat white wine, brandy, oil, papic smoke, black pepper seeds and salt in a small bowl. Rub this mixture
- It is not kept yet In all chicken breasts. It's not shy: here the soul of the bird begins to wake up.The Memorial: Beware of chicken breasts in frozen water for another 10 to 15 minutes. We want a
- smooth Cold, not completely frozen. The goal is to make the chicken appear to keep its wind.
- FINAL REST: Remove chicken from frozen water. Move to dry with a paper towel. Now put it carefully in an explosion of cold water for 10 minutes. This is where magic really begins to settle.
- The presentation: With a sharp knife, it creates a very deep and almost observable cut in all chicken breasts. This is essential for the final effect.
- The core: Put a small piece of boiled potatoes and peel in the middle of each almost careful. (Think like a small anchor - a reminiscence of the earth on earth).
Use carefully:
Serve immediately. The brief moment of cooling, the intense flavor of wine, the thin spice ... is a feeling of symphony. Monsieur Saucisse Collection:Gibbet Chicken is not just a plate, my friend. It is a ceremony. It's time. He is a witness of the beauty of life passengers - and perhaps some challenge. It is a reminder that even the most beautiful things can be done to something deeply uncomfortable. This is my friend, it's Through A meal to take a little. Is the declaration. AND
happy. And we are honest, this is a great way to relieve a wild tone. If you apologize, I have a few floors to visit the local sauna ... It's time to consider the complexities of the duck eaten perfectly. You have questions about
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