تتطلب تقنية spatchcocking تقسيم وتسوية الدجاج. إنه يفضح مزيدًا من البشرة ، التي تنشط في درجات الحرارة المرتفعة. انظر دليلنا خطوة بخطوة لرفع الدجاج ، ثم استخدم هذه الوصفة لوضع وجبتي طعام شهيقتين: شوربة الدجاج والأرز وسلطة Escarole مع Lardons والبيض المسلوق.
This article discusses the technique of spatchcocking, which involves dividing and flattening a chicken to expose more skin, which becomes crispy at high temperatures. The article provides a step-by-step guide for lifting the chicken and a recipe for two delicious meals: chicken soup and rice, and escarole salad with lardons and boiled eggs. The recipe calls for a 4-pound whole chicken, olive oil, salt, pepper, lemons, and thyme. The chicken is rubbed with oil and seasoned with salt and pepper, then roasted with lemon slices and thyme for 20 minutes. The article suggests removing the skin and bones and cutting the chicken into pieces for use in soup and salad. The recipe can be stored in separate containers for up to two days.
Gabriel
26.04.2023 @ 20:44
This article discusses the technique of spatchcocking, which involves dividing and flattening a chicken to expose more skin, which becomes crispy at high temperatures. The article provides a step-by-step guide for lifting the chicken and a recipe for two delicious meals: chicken soup and rice, and escarole salad with lardons and boiled eggs. The recipe calls for a 4-pound whole chicken, olive oil, salt, pepper, lemons, and thyme. The chicken is rubbed with oil and seasoned with salt and pepper, then roasted with lemon slices and thyme for 20 minutes. The article suggests removing the skin and bones and cutting the chicken into pieces for use in soup and salad. The recipe can be stored in separate containers for up to two days.