يُشبه سحق حافزا للدجاج (scatchcocking a chicken) ظهره (نترك العمود الفقري لحمي) ثم نثقبه. ضعيها مع الزبدة ، واكتفي بملح البحر الشهي ، وضعيها على منصة خبز لامتصاص العصائر لأسرع وأسوست دجاج محمص بدون نفايات على الإطلاق. في حين أنها لا تزال ساخنة ، وتنتثر الأعشاب الطازجة فوق ذلك والضغط على بعض عصير الليمون لصلصة طازجة التي تجعل نفسها في الأساس.
المصدر: مارثا ستيوارت ليفينغ ، أكتوبر 2013
الوقت الكلي
الإعدادية
يخضع أو يستسلم
مكونات
الاتجاهات
الاختلافات
أضيفي الفلفل الحلو والثوم المفروم مع الملح. استخدم شرائح البطاطا بدلا من الخبز.
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Scatchcocking a chicken is similar to crushing its backbone, leaving the meat intact, and piercing it. Put it with butter, and just use delicious sea salt, and put it on a bread platform to absorb the juices for the fastest and most delicious roasted chicken without any waste at all. While it is still hot, sprinkle fresh herbs on top of it and squeeze some lemon juice for a fresh sauce that makes itself basically. Source: Martha Stewart Living, October 2013. One hour, 25 minutes, serves 4 to 6. Total time: Preparation. Yield or surrender. Ingredients: 1 whole chicken (3 1/2 to 4 pounds), 3 tablespoons unsalted butter at room temperature, 1 1/2 teaspoons coarse sea salt, 6 slices of rustic bread (about half a loaf), 3/4 inch thick, 1 cup fresh Thai or regular basil leaves, 1 cup fresh mint leaves, 1 lemon, half. Directions: 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. Flip and press flat. Butter with 2 tablespoons of butter; season everywhere with salt. 2. Spread the remaining tablespoon of butter on one side of the bread slices. Put a side of butter next to it, on a parchment-lined baking sheet, and place the chicken on top. Grill until the chicken is golden and the thermometer reaches the thickest part of the breast (do not touch the bone) until 160 degrees, from 30 to 35 minutes. 3. Remove the chicken from the oven. Leave the rest on the bread sheet for 10 minutes. Scatter with herbs. Squeeze lemon juice on the chicken. Cut the chicken and bread into vegetable pieces. Put it on a plate. Pour the juices over the chicken and serve. Variations: Add sweet pepper and chopped garlic with salt. Use potato slices instead of bread.”
Tristen
27.04.2023 @ 09:27
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Scatchcocking a chicken is similar to crushing its backbone, leaving the meat intact, and piercing it. Put it with butter, and just use delicious sea salt, and put it on a bread platform to absorb the juices for the fastest and most delicious roasted chicken without any waste at all. While it is still hot, sprinkle fresh herbs on top of it and squeeze some lemon juice for a fresh sauce that makes itself basically. Source: Martha Stewart Living, October 2013. One hour, 25 minutes, serves 4 to 6. Total time: Preparation. Yield or surrender. Ingredients: 1 whole chicken (3 1/2 to 4 pounds), 3 tablespoons unsalted butter at room temperature, 1 1/2 teaspoons coarse sea salt, 6 slices of rustic bread (about half a loaf), 3/4 inch thick, 1 cup fresh Thai or regular basil leaves, 1 cup fresh mint leaves, 1 lemon, half. Directions: 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. Flip and press flat. Butter with 2 tablespoons of butter; season everywhere with salt. 2. Spread the remaining tablespoon of butter on one side of the bread slices. Put a side of butter next to it, on a parchment-lined baking sheet, and place the chicken on top. Grill until the chicken is golden and the thermometer reaches the thickest part of the breast (do not touch the bone) until 160 degrees, from 30 to 35 minutes. 3. Remove the chicken from the oven. Leave the rest on the bread sheet for 10 minutes. Scatter with herbs. Squeeze lemon juice on the chicken. Cut the chicken and bread into vegetable pieces. Put it on a plate. Pour the juices over the chicken and serve. Variations: Add sweet pepper and chopped garlic with salt. Use potato slices instead of bread.”