Spatchcocking en kylling betyder at saksse den ned på bagsiden (vi forlader den kødfulde rygrad) og derefter fladere den. Smør det med smør, sæson med klumpet havsalt og læg det på en platform af brød for at absorbere saftene til den hurtigste, nemmeste, ikke-affaldsstegte kylling nogensinde. Mens det stadig er varmt, spred de friske urter over det og klem på nogle citronsaft til en frisk sovs, der grundlæggende gør sig selv.
Kilde: Martha Stewart Living, oktober 2013
Samlet tid
Forbered
Udbytte
ingredienser
Kørselsvejledning
Variationer
Tilsæt paprika og hakket hvidløg med saltet. Brug skiveskårne kartofler i stedet for brød.
This text is in Danish and talks about a cooking technique called spatchcocking, which involves cutting a chicken down the back and flattening it. The chicken is then seasoned with butter and coarse sea salt, placed on a bed of bread to absorb the juices, and topped with fresh herbs and lemon juice for a simple and delicious sauce. The recipe is from Martha Stewart Living and serves 4 to 6 people. Variations include adding paprika and garlic to the seasoning, or using sliced potatoes instead of bread.
27.04.2023 @ 09:26
This text is in Danish and talks about a cooking technique called spatchcocking, which involves cutting a chicken down the back and flattening it. The chicken is then seasoned with butter and coarse sea salt, placed on a bed of bread to absorb the juices, and topped with fresh herbs and lemon juice for a simple and delicious sauce. The recipe is from Martha Stewart Living and serves 4 to 6 people. Variations include adding paprika and garlic to the seasoning, or using sliced potatoes instead of bread.