Grilled Chicken with a Bottle
Ingrédients
Poulet1300 grams
Vinaigre blanc2 tablespoons
Jus de citron2 tablespoons
Huile d'olive1 tablespoon
Ail Écrasé4 cloves- Salt and black pepper0
Origan1 teaspoon
Coriandre sèche0.5 teaspoon
Cardamome moulue0.3 teaspoon
Cannelle0.3 teaspoon
Laurier3 leaves- Cinnamon stick2 sticks
- Lemon, sliced1 piece
- Cloves5 pieces
- Black peppercorns5 pieces
- Boiling water to cover half the tray0
Mesures
- 1
Clean the chicken and marinate it in vinegar, lemon, and olive oil for two hours or more.
120 minutesMatériel requis:
Bol de mélange - 2
Mix the spices with the crushed garlic, salt, and pepper, and rub the chicken with this mixture on the outside and between the skin and meat.
5 minutesMatériel requis:Bol de mélange
Couteau - 3
Place the chicken on the bottle filled with water and put the bottle in a tray, covering the tray halfway with boiling water and adding the mentioned spices.
5 minutesMatériel requis:🍳Bottle
Plateau - 4
Place the chicken in the oven at 450°F on the bottom rack for an hour and a half or until cooked and browned.
90 minutesMatériel requis:
Four - 5
Serve it with potato chips: Peel the potatoes and cut them into thin circles with a knife or mandoline, soak in cold water with a generous pinch of salt and a tablespoon of white vinegar for an hour.
60 minutesMatériel requis:Couteau🍳Mandoline - 6
Fry in hot oil (placing the potato pieces one by one to prevent sticking).
10 minutesMatériel requis:
Poêle à frire
Faits nutritionnels
Pouletpour 100gVinaigre blancpour 100gJus de citronpour 100gHuile d'olivepour 100gAil Écrasépour 100gOriganpour 100gCoriandre sèchepour 100gCardamome mouluepour 100gCannellepour 100gLaurierpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.