Text 6287, 90 rader
Skriven 2011-01-27 07:23:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 642
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Leaping Frog" Chicken
 Categories: Poultry, Latino, Citrus
      Yield: 8 servings
 
      2    Chickens (3 1/2# ea)
     16 cl Garlic; smashed
      6 tb Extra-virgin olive oil;
           - divided
      6 tb Argentinean ají molido
           +=OR=+
      6 tb Hot smoked paprika (pimentón
           Picante)
      2 tb Dried oregano
      2 tb Ground cumin
    1/2 ts Ground allspice
      2    Lemons; each in 6 rounds
 
  Argentina is renowned for its grilled meats, and that
  doesn’t mean just beef. Cooks there will open up and flatten
  a chicken- it looks like a leaping frog-so more surface area
  can get a smoky char. Her seasonings give a bird amazing
  flavor.
  
  Cut chickens: Discard any visible fat from chickens. Rinse
  chickens and pat dry. Put 1 chicken, breast up, on a cutting
  board. Pull 1 leg away from body and with a sharp knife cut
  through skin between leg and breast until you hit joint (do
  not cut through joint). With your fingers behind joint, bend
  leg back until joint pops. Repeat with other leg. With
  kitchen shears, cut through rib bones (starting from thigh)
  on both sides of breast up to, but not through, shoulder
  joints. Open chicken, skin side up. Press on breastbone to
  crack and flatten with heel of your hand. Repeat with second
  chicken.
  
  Marinate chickens: Purée garlic with 1/4 cup oil, paprika,
  oregano, cumin, allspice, 2 Tbsp salt (preferably fine sea
  salt), and 2 tsp pepper in a blender or food processor until
  smooth.
  
  Stir together 1 Tbsp marinade and remaining 2 Tbsp oil in a
  small bowl and reserve, chilled, for basting.
  
  Put chickens in a large 4-sided sheet pan. Using a few lemon
  slices as spreaders, rub some of marinade all over chickens,
  then stuff lemon slices with remaining marinade under skin
  of breasts and thighs. Marinate, chilled, at least 8 hours
  (and up to 12).
  
  Grill chickens: Prepare grill for indirect-heat cooking over
  medium-hot charcoal (medium-high heat for gas); see
  "Grilling Procedure."
  
  Oil grill rack, then grill chickens directly over coals,
  turning once (more if flare-ups occur), until browned, about
  5 minutes total. Move chickens to area of grill with no
  coals underneath (for gas, turn off 2 burners if necessary
  and turn remaining burner on high) and grill, covered,
  turning occasionally and basting with reserved marinade
  mixture, until chickens are cooked through, 40 to 45 minutes
  (do not baste during last 5 minutes; discard any leftover
  basting sauce). Add more charcoal as necessary. Let stand 10
  minutes before cutting into serving pieces.
  
  Cooks’ note: Chickens can be roasted in two 4-sided sheet
  pans in upper and lower thirds of a 500øF oven, switching
  position of pans halfway through, about 45 minutes total.
  
  Recipe by Maricel Presilla
  
  June 2009 | Gourmet
  
  Serves 8 (main course) or 12 (as part of a large meal)
  
  MM Format by Dave Drum - 15 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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