Spit-stegte kyllinger
Spit-stegende kyllinger på grillen sikrer en jævn saftig fugl.
Kilde: Martha Stewart Living, oktober 1998
portioner
ingredienser
Kørselsvejledning
Cooks Notes
Hvis du ikke har et rotisserie, skal du bruge en overdækket kulgrill: Lad kulerne brænde, indtil de er 90 procent hvide og ingen flamme forbliver. Del kuller i halvt; Flyt halvt til højre og halvt til venstre, forlader centeret tomt. Placer forberedte høns i midten af grillstativet; dække over. Fortsæt til trin 3.
Josue
27.04.2023 @ 05:44
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Spit-roasting chickens on the grill ensures a consistently juicy bird. Source: Martha Stewart Living, October 1998. 10 servings. Ingredients: 5 and a half fryer chickens, olive oil, salt and freshly ground pepper, quince grill sauce. Directions: 1. Heat a grill until the coals are 90 percent white and no flame remains. 2. Wash chickens inside and out under cold running water; pat dry with paper towels. Trim and discard excess fat. Rub with olive oil, and season inside and out with salt and pepper. Tie legs together and thread chickens onto the spit through the cavities. 3. Place spit over coals, and begin rotating. Grill chickens until legs move loosely in sockets and juices run clear when pierced with a fork, 50 to 60 minutes. During the last 15 minutes, baste with grill sauce. Remove from grill. Let stand 15 minutes and carve. Cooks Notes: If you dont have a rotisserie, use a covered charcoal grill: Let coals burn until they are 90 percent white and no flame remains. Divide coals in half; move half to right and half to left, leaving center empty. Place prepared chickens in center of grill rack; cover. Continue with step 3.