My mother never taught me how to cook, but she taught me one lesson about the kitchen: always properly prepare your poultry before cooking.
1) Take off the skin from your bird (optional). Paper towels seem to helps with the grip issue.
2) Sprinkle chicken with salt, vinegar and flour. Rub well
3) Rinse.
Begin the marinade.
Basic Egyptian recipe: minced onion, salt, pepper and some lemon juice. I like to add a splash of olive oil for good measure.
And then grill, boil or bake. It will be the best chicken you've ever had. I promise.
Enjoy :)
August 6, 2011
Preparing Poultry Egyptian Style
Tags Cooking, Organic Cooking
Subscribe to:
Post Comments (Atom)
Posts
5 reflections:
I'll give it a try.
Moroccan "classical" marinade adds ginger and fresh coriander...
Have a nice evening, you've got plenty of times. Here the cannon is going to be shot in less than half an hour.
Sadly, due to eating very spicy food over the years I have killed my tastebuds! :(
Alternative:
Leave the skin on. Peel 4-6 cloves of garlic. Push them right in under the skin and work them around to positions on the breasts and thighs of the bird. Rub the chicken with olive oil, season with salt and pepper and roast.
The garlic will flavour the chicken (more delicately than you think) and also make it incredibly moist and succulent. Enjoy!
Wheeee! Thanks! I was wondering what to do with my chicken tonight!
:)
Post a Comment