Spatchcocking kuře znamená nůžky po zádech (opusťme mátovou kostru připojenou) a pak zploštění. Rozmrkejte je s máslem, sezonte s obrovskou mořskou solí a umístěte ho na plošinu chleba, abyste absorbovali šťávy pro nejrychlejší a nejjednodušší pražené pražené kuře. Zatímco je ještě horké, rozetřete čerstvé bylinky a přitiskněte na nějakou citronovou šťávu čerstvou omáčku, která se v podstatě sama.
Zdroj: Martha Stewart Living, říjen 2013
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Přidejte papriku a mletý česnek se solí. Používejte nakrájené brambory místo chleba.
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English.
Comment: Spatchcocking chicken means cutting the scissors down the back (leaving the minty backbone attached) and then flattening it. Rub it with butter, season with huge sea salt, and place it on a bread platform to absorb the juices for the fastest and easiest roasted chicken. While its still hot, spread fresh herbs and press some lemon juice for a fresh sauce that practically makes itself. Source: Martha Stewart Living, October 2013 1 hour 25 minutes Serves 4 to 6 Total time Preparation Yield Composition 1 whole chicken (3 1/2 to 4 pounds) 3 tablespoons unsalted butter, room temperature 1 1/2 teaspoons coarse sea salt 6 slices of rustic bread (about 1/2 loaf), 3/4 inch thick 1 cup fresh Thai or regular basil leaves 1 cup fresh mint leaves 1 lemon, halved Instructions 1. Preheat the oven to 425 degrees. Cut the chicken along the spine on one side with kitchen scissors and open it like a book. Turn and press to lie flat. Slather with 2 tablespoons of butter; season all over with salt. 2. Spread the remaining tablespoon of butter on one side of the bread slices. Place side by side, mashed side up, on a parchment-lined edge baking sheet and place the chicken on top. Bake until the chicken is golden brown and a thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160 degrees, 30 to 35 minutes. 3. Remove the chicken from the oven; let it rest on the board for 10 minutes. Sprinkle with herbs; squeeze lemon juice over the chicken. Cut the chicken and bread into portions; place on a plate. Pour the pan juices over the chicken and serve. Variation Add paprika and ground garlic with salt. Use sliced potatoes instead of bread.
27.04.2023 @ 09:26
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English.
Comment: Spatchcocking chicken means cutting the scissors down the back (leaving the minty backbone attached) and then flattening it. Rub it with butter, season with huge sea salt, and place it on a bread platform to absorb the juices for the fastest and easiest roasted chicken. While its still hot, spread fresh herbs and press some lemon juice for a fresh sauce that practically makes itself. Source: Martha Stewart Living, October 2013 1 hour 25 minutes Serves 4 to 6 Total time Preparation Yield Composition 1 whole chicken (3 1/2 to 4 pounds) 3 tablespoons unsalted butter, room temperature 1 1/2 teaspoons coarse sea salt 6 slices of rustic bread (about 1/2 loaf), 3/4 inch thick 1 cup fresh Thai or regular basil leaves 1 cup fresh mint leaves 1 lemon, halved Instructions 1. Preheat the oven to 425 degrees. Cut the chicken along the spine on one side with kitchen scissors and open it like a book. Turn and press to lie flat. Slather with 2 tablespoons of butter; season all over with salt. 2. Spread the remaining tablespoon of butter on one side of the bread slices. Place side by side, mashed side up, on a parchment-lined edge baking sheet and place the chicken on top. Bake until the chicken is golden brown and a thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160 degrees, 30 to 35 minutes. 3. Remove the chicken from the oven; let it rest on the board for 10 minutes. Sprinkle with herbs; squeeze lemon juice over the chicken. Cut the chicken and bread into portions; place on a plate. Pour the pan juices over the chicken and serve. Variation Add paprika and ground garlic with salt. Use sliced potatoes instead of bread.