Pitou Posted April 30, 2017 Report Posted April 30, 2017 Well I have to say this is amazing and moisttttt Envoyé de mon iPhone en utilisant Tapatalk 8
MacKenzie Posted April 30, 2017 Report Posted April 30, 2017 That's what happens when you cook on a KK. 2
Aussie Ora Posted April 30, 2017 Report Posted April 30, 2017 Looking goodSent from my SM-P600 using Tapatalk 1
Paul Posted April 30, 2017 Report Posted April 30, 2017 WOW! That chicken looks fantastic. Bravo! Bravo! 1
Bruce Pearson Posted April 30, 2017 Report Posted April 30, 2017 Great looking meal. I like the moist shot. 1
Stile88 Posted April 30, 2017 Report Posted April 30, 2017 looks fantastic so do you want to go back to your old cooker lol j/k 1
tony b Posted April 30, 2017 Report Posted April 30, 2017 We tell people all the time about how moist chicken stays on the KK, but seeing/tasting is believing! Care to share your recipe, please? 2
Pitou Posted May 3, 2017 Author Report Posted May 3, 2017 We tell people all the time about how moist chicken stays on the KK, but seeing/tasting is believing! Care to share your recipe, please? No problem but it's a french recipe:Poulet grillé portugaisIngrédients :1 poulet de 1 à 1.5 kg3 gousses d’ail émincées3 pincées de paprika1/2 tasse d’huile d’olive1/2 tasse de vin blanc1/8 de tasse de persilhaché1 oignon haché1 feuille de laurier enmorceau1 c. à soupe de SambalOelek ou de piment piri-piri hachéSel et poivre mélangéPréparation :Couper le poulet en deux sur le sens de la longueur etbien aplatir. Pratiquer plusieurs entailles d’environ 1pouce de profondeur dans la chair du poulet.Bien masser le poulet avec le mélange de sel et depoivre. Laisser reposer de 60 à 90 minutes.Mélanger tous les autres ingrédients dans un sac àmarinade ou dans un bol. Saler et poivrer.Avant de mariner le poulet, enlever le surplus de sel etde poivre en grattant celui-ci. Déposer le poulet dansla marinade et bien l’arroser. Laisser marinerenviron 60 minutes.Envoyé de mon iPad en utilisant Tapatalk
Pitou Posted May 3, 2017 Author Report Posted May 3, 2017 No problem but it's a french recipe:Poulet grillé portugaisIngrédients :1 poulet de 1 à 1.5 kg3 gousses d’ail émincées3 pincées de paprika1/2 tasse d’huile d’olive1/2 tasse de vin blanc1/8 de tasse de persilhaché1 oignon haché1 feuille de laurier enmorceau1 c. à soupe de SambalOelek ou de piment piri-piri hachéSel et poivre mélangéPréparation :Couper le poulet en deux sur le sens de la longueur etbien aplatir. Pratiquer plusieurs entailles d’environ 1pouce de profondeur dans la chair du poulet.Bien masser le poulet avec le mélange de sel et depoivre. Laisser reposer de 60 à 90 minutes.Mélanger tous les autres ingrédients dans un sac àmarinade ou dans un bol. Saler et poivrer.Avant de mariner le poulet, enlever le surplus de sel etde poivre en grattant celui-ci. Déposer le poulet dansla marinade et bien l’arroser. Laisser marinerenviron 60 minutes.Envoyé de mon iPad en utilisant Tapatalk And the english version...Ingredients:1 chicken 1 to 1.5 kg3 cloves garlic, minced3 pinches of paprika1/2 cup olive oil1/2 cup white wine1/8 cup of parsleychopped1 chopped onion1 bay leaf inpiece1 C. Of SambalOelek or piri-Piri choppedSalt and mixed pepperPreparation:Cut the chicken in half lengthways andWell flatten. Practice several notches of about 1Inch deep into the flesh of the chicken.Thoroughly massage the chicken with the mixture of salt andpepper. Allow to stand for 60 to 90 minutes.Mix all the other ingredients in a bagMarinade or in a bowl. Salt and pepper.Before marinating the chicken, remove the excess salt andPepper by scratching it. Place chicken inThe marinade and water well. Leave to marinateAbout 60 minutes.Envoyé de mon iPad en utilisant Tapatalk 5
tony b Posted May 3, 2017 Report Posted May 3, 2017 Damn, I was all excited to practice my French and you went and translated it. I might offer some hints on the translation, as cooking terms don't generally translate directly: Preparation: Cut the chicken in half lengthways and press to flatten well. (or Spatchcock the chicken) Slice several slits of about 1 inch deep into the flesh of the chicken.Thoroughly massage the chicken with the mixture of salt and pepper. Allow to stand for 60 to 90 minutes in the refrigerator.Mix all the other marinade ingredients in a bag or a bowl.Before marinating the chicken, remove the excess salt and pepper by rubbing it with a dry paper towel. Place chicken in the marinade and baste well. Leave to marinate about 60 minutes. 3
DennisLinkletter Posted May 3, 2017 Report Posted May 3, 2017 Bada Big Bada Boom .. Easy peasy.. Nailed it! 1
Bruce Pearson Posted May 13, 2017 Report Posted May 13, 2017 Dennis have you been watching "The fifth element." Lol 1
Pitou Posted May 13, 2017 Author Report Posted May 13, 2017 looks fantastic so do you want to go back to your old cooker lol j/k Lol. Never!Envoyé de mon iPhone en utilisant Tapatalk 1
